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Found 4 results

  1. Sorry to switch from cuisine to basketball, but the use of "big" as a noun is endlessly trite. "Michael Wang Hauls In Weekly Honors after Offensive Explosions against Miami, La Salle" by Sam Mitchell on thedp.com "Wang didn’t just light up the scoreboard in an incredibly efficient manner; the forward proved to Quakers’ fans that, given the opportunity, he can be so much more than a pure-scoring big." Oh, Lord this is annoying.
  2. Prompted by Rissa's mentioning that she had a "New Mexico sparkling wine", which I guessed correctly was Gruet, I ask the following -- Is Gruet the new mini-burger? I first had it about 2 years ago at Grapeseed in Bethesda. Since then I have seen it many places, although I haven't kept track of exactly where. I know that they carry it at Adega in SS. Ubiqitous hipster food that gets sold because it is "unusual" or something worth while?
  3. I'm sure Rye is an excellent restaurant (which is why I'm moving this post *way* far away from the New York City Forum), but if I see another menu like this anytime in the next month, I'm going to scream. I can't call this "New American," because it's not new; I'm going to call it "Young American" (with apologies to David Bowie), because the chefs are *always* under 35, have some degree of talent, but trot out all the hackneyed saws on their menus - I don't even have to list them; all you have to do is go look at the menu. Last night, I got home from a week in the Bay Area in California, and even in the "good" restaurants (and let me tell you, I ate *well*) the menus all started to look alike, and they looked a lot like this one, with their own regional twist, of course. Where has originality gone?!
  4. I can't quite tell what you're trying to convey, but the use of "price point" when "price" is all that's meant really bugs the shit out of me.
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