The difference between a T-bone and a porterhouse, for example, can come down to centimeters, and a skirt and a flank are ...

Headed up by Chef Thierry Paludetto, expect traditional Mediterranean cuisine with a twist. We’re told the menu will feature dishes like an artichoke with vinaigrette and parmesan, salade niçoise ...

As many Asians live by, rice is life, and it is no different with Filipinos, whose breakfast, lunch, dinner and even merienda or those little in-between meals, are abound with rice and rice-based ...

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Their cuts include Morton’s offers several cuts like the Dry-Aged Bone-In Strip, Signature Cut New York Strip, 36oz Tomahawk and Filet Mignon ... you need to cook it between 11 and 1300 degrees.

As a restaurant critic and columnist, I cover culinary stars and the evolution of a dining scene that helps define our identity, one plate at a time.

Entrees include alfredo pasta ($18 to $24, with chicken, shrimp or steak), chicken Marsala ($18), grilled salmon ($20) and filet mignon ($30). There also is a kid’s menu and a couple of desserts.

This Lombard Street steakhouse focuses on two things: a bone-in filet and Dungeness crab roasted in a secret garlic sauce (owner and executive chef Andrea Froncillo was formerly executive chef at ...