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On Monday evenings, Middle Eastern food is the specialty of the house.
About a year ago over an evening’s conversation enhanced with 3 fingers of Makers Mark, we decided to go out once a month for lunch and visit some of the diners, drive-ins and dives around Youngstown.
They make a great sandwich for those on the run as well as a great takeout counter for dinner.
Steamers takes pride in the experience you have when you come in.
I found myself driving down Route 224 on a cold and rainy night toward my next Sig Dish review, white-knuckled and my mind racing.
With the holidays in full swing, there is no doubt that we are all going to get out to dinner with friends and family a little more. For your next night out treat yourself to a meal with top-notch quality and taste. It will make your decision of what to eat a little easier knowing that you are almost guaranteed a great meal at Johnny’s!
Combinations of meats, breads and condiments can transform an ordinary sandwich into so much more.
I’m up for any challenge in the Valley from chefs who can’t help but show off their skill and appreciation for big eaters. V2’s executive chef, Brian Lowther, didn’t waste any time getting a variety of dishes in front of me for this taste.
The bar has just been raised. That’s really the only way I can describe this week’s signature dish.
Before I started this Sig Dish tasting, I sat down at Michael Alberini’s with Exec- utive Chef Steve Zurkey to talk about his style and approach in the kitchen.
As I continue my sig- nature-dish journey through the Valley, I think that what I enjoy the most, besides the enormous amount of food I get to devour, is the short time I get to spend with each chef.
When I started this gig I was wondering when a restaurant was going to deny the fact that it has one dish that is considered the best and not a bunch. That’s exactly what executive chef and owner Brant Newton of the Phoenix Fire Grill and Bar had in mind.
When I hear the term soul food, in my mind I taste food that is relaxing. Breaded chicken dropped in hot oil until golden brown and served with mashed potatoes and corn.
This week I headed out in search of a unique Italian signature dish — one with flavors comparable to what I would find on the table at my grandmother’s house.