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 Jan 25 - 31, 2007 
The way the cookie crumbles: Although Jean Bernstein avoids them where she can, trans fats are used in some Flying Star baked goods.

The Dish

By Laura Marrich

The most bizarre and startling restaurant news of the new year is that Graze won't live to see the other side of this weekend. You heard right, unfortunately. Owner Michael Chesley, who parted ways with co-owner and Executive Chef Jennifer James in September of 2006, issued a press release last week announcing the restaurant's impending closure. His reason: Despite garnering national attention for the restaurant's focus on small plates and local ingredients, Graze's lofty concept just didn't make financial sense.

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The way the cookie crumbles: Although Jean Bernstein avoids them where she can, trans fats are used in some Flying Star baked goods.

Food for Thought

A Big Fat Headache

What’s all the hubub about trans fats?

By Samara Alpern

Not long ago, “fat” was a simple thing. Fat gave chicharrones their crackling savor. Fat was something that happened to you after you got married.

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Burque’s lone Salvadoran restaurant, located right off the intersection of Bridge and Gof.
Tabatha Roybal

Restaurant Review

Pupuseria Y Restaurant Salvadoreño

You’d be insane to pass up the plantain

By Jennifer Wohletz

The real fun started after I finished my meal and paid my check. I had an excellent meal at Burque’s lone Salvadoran restaurant, located right off the intersection of Bridge and Goff. The service was great, the food was awesome but, boy, did I get some noteworthy tidbits on my way out the door.

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EVENT HORIZON ()

Quel génie!

Wine and French Night

By Rini Grammer
Casual French study, wine, cheese, culture, song and conversation with Maryse Lapierre.
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EVENT HORIZON ()

Keep the Holiday Indulgence Going

Barrel Aged Beer and Cheese

By Robin Babb
Four barrel aged beers from Marble paired with four gourmet kinds of cheese, hand-picked by Whole Foods.
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