When a restaurant has a name like Steak, it would be a little difficult to be uncertain about its mission. So it’s somewhat ironic that what makes Steak stand out from the herd of steakhouses is its vegetables.
Heidi Knapp Rinella
Oh, those pesky olive pits. Yes, they seem to give the olives more flavor, but getting rid of them can be a rather delicate situation. No wonder Sue Heiselman is looking for pitted kalamata olives, and luckily, five readers have come to her rescue.
Chefs don’t like to hear this, but it’s a given that the vast majority of restaurant food is not conducive to your (or mine or our or anybody’s) health. And the better the food is — the more it luxuriates languidly on tongue and palate — the more likely the presence of cream and butter and all of that other stuff that have helped us turn into a country of lardbutts, to put it bluntly.
Since Commander’s Palace closed, Tiffany Jones has been looking for another restaurant that serves turtle soup, and it turns out that Taste of the Town readers know of one. Jeanne Ekhaml and Chris Phillips both recommended Del Frisco’s, 3925 Paradise Road. …
Now, this is what sushi places used to look like.
No red herrings here. Two readers have suggestions for Alex Greenberg, who’s looking for herring fillets with sour cream and onions that aren’t in jars.
LISTEN TO THE TOP FIVE HERE
