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Asimov Credits Chowhound


Restaurants & Bars 1

Asimov Credits Chowhound

Paul Tyksins | Oct 23, 2002 11:26 AM

Check out Eric Asimov's article in today's NYT. It credits with tracking the "incremental crescendo and decrescendo of the spicing, the oil content and the level of saltiness" of the Grand Sichuan restaurants.

It's also instructive on the name confusion that haunts NYC: Ray's Pizza, Fresco Tortilla, et al.

Article link below.


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