You can expect that your meal will be starting out with your taste buds in mind.
They make a great sandwich for those on the run as well as a great takeout counter for dinner.
The food was worth the three hour wait.
Steamers takes pride in the experience you have when you come in.
It's the place to go for a holiday meal.
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!
The holidays are officially here. Tomorrow kicks off eating, shopping, office parties, shopping, eating, returns and New Year’s resolutions that last a week. It truly is the most wonderful time of the year.
No matter the name or the flavor, wings should all be eaten the same way — in a hand-to-hand combat style where your biggest challenge is licking all the sauce off your fingers.
Combinations of meats, breads and condiments can transform an ordinary sandwich into so much more.
Now that we are putting our grills away for the winter, if you find yourself in the mood for a barbecue dinner, Mojo’s definitely has a lot to offer that will satisfy your craving.
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.
During our Friday “date night” I think I was somewhere into my second glass of blackberry wine when I surrendered to the fact that this heat was not going anywhere for a few more weeks.
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.
For the past few months I have had the opportunity to eat at some new places in the area. What I am learning along the way is how to tell what makes a restaurant unique.
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.
Steph and I always love to find a restaurant that has a great place to sit outside and enjoy a few drinks, food and good company.
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.
I was still jet-lagged from our long weekend in Mexico for my brother-in-law’s wedding when my wife and I walked through the doors of Davidson’s restaurant in Cornersburg.
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.
Plaza Azteca Location: 5792 Youngstown-Warren Road, Niles Phone: 330-349-4136 Hours: Mon.
The first thing we noticed when we walked through the doors of Plaza Azteca was how nice everyone was, from the hostess and the chefs singing in the kitchen to our bubbly and menu-savvy waitress, Sam.
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.
Being that we are in the middle of the Lenten season, I decided I would take my Signature Dishes challenge to Bogey’s Bar and Grill in Lowellville to try one of the many great foods they are known for: fresh fish.