In the first part of this series, I want to address the most basic standard of comparison on restaurant prices: food. Countless times I have heard and overh

Over the years I have worked at a few Italian restaurants.  This has left me with two distinct traits.  First, a burning desire to flee anytime I hear a Mario

Even some great servers have trouble explaining steak cuts.  There are so many terms used to describe beef that it almost becomes a case of contrived complexit

You think you’re ordering diet-friendly fare, but calories have a way of sneaking into many “healthy” picks.

The real life problems of real life chefs. These are not covered in those ads for culinary school.

I am often asked by friends and in interviews what are the restaurant secrets they should know about before dining out.  This usually causes a chuckle.  I eat