I keep on reading this is a good restaurant and it was but does anyone agree it has gone downhill in the food department. I tried it a few years back and both times was disappointed. Is it better now. I prefer Il Bagatto. Am I still right?
Cooking Light's Jaime Ritter and Christopher Michel unveil the sunion, an onion that's supposed to prevent you from crying when cutting into it. The two compare it to traditional onions to find out if they really live to the tear-free hype.
Cheese, beans, tortilla chips, and maybe a smattering of sour cream. You know the nacho drill. But the dish itself invites a much broader interpretation, like our spin on a coastal shrimp boil. Instead of red potatoes we used thick-cut kettle chips.