International

The Beach House, Westin Casuarina Hotel, Grand Cayman Island

International
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We were ushered to an inside table at The Beach House on a beautifully cool Caribbean evening, when the majority of the guests opted for outside seating. The Chefs had planned to entertain us with brilliant offerings, but suggested that we select our individual entrées while they supplied other tasty offerings. Read more...

Muriel’s Jackson Square,French Quarter, New Orleans

Features
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Muriel’s on Jackson Square is a testimony to Cajun Cuisine, yet tastefully combines the style with a more modern approach, offering Modern Cajun Cuisine, which struck this author as contemporary American with a Cajun twist…and a delicious twist, at that! The history of Muriel’s is truly the history of New Orleans, itself. Read more...

La Sirène French Restaurant – New York City

Food for Thought
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The starters reflect the French dining experience, and one of the standouts is the Foie Gras Au Torchon, served with toasted baguette and homemade apple sauce, that is like butter melting on the tongue. The creaminess and salt of this duck liver would make a convert out of anyone hesitant to try. Well known Chef Didier Pawlicki does it all so well. Read more...

CAFE EL MERCURIO – (Old Havana) Cuba

Features
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This charming locale offers breakfast, lunch and dinner service, indoor and patio seating, welcoming decor, ample window seating (for people watching), a well selected menu, generous portions, reasonable prices, attentive service and good food! At this restaurant you are surrounded by so much history and great people watching too! Read more...

Balzem – SoHo – New York City

Food for Thought
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Citrus flavors, bright greens such as arugula and fresh seafood…fresh everything, will hit your senses with each dish, small or large. Mezze starters like the Prosciutto Wraps filled with burrata cheese and set atop a grilled green pepper then drizzled with balsamic glaze may sound like a mouthful yet there’s no competition in terms of the savory experience of each bite. Read more...

Mr. Red Café – Vancouver, British Columbia

Food for Thought
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I’ve been hearing great things about Mr. Red Cafe and I finally had a chance to try it for brunch. Every review I’ve read says how different they are from your everyday pho places…and they were so right! We started with Pho Cuon, a delicate rice noodle roll filled with stir-fried beef and basil. The rice noodles had the cutest pattern on them, and the filling inside was even better. Read more...

Chanson Restaurant – Deerfield Beach, Florida

Broward
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With Chef Sylvain at the helm, Chanson offers the finest and rarest specialty gourmet ingredients from all over the world. Featuring White Alba Truffles during season, Osetra Caviar, O’Toro of Tuna, Taylor Bay Scallops and Akaushi Kobe Beef from Japan [Red Cow, Japanese Wagyu Beef produced by coddled cattle whose meat is richly marbled with fat and producing a very tender, flavorful, and expensive variety of steak to name just a few. Read more...

Schwabl’s Since 1837 in West Seneca, New York

International
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Certainly a Buffalo, New York area landmark, Schwabl’s has been serving guests simple but tasty fare for 177 years. This family began its love affair with good food and Western New York State in 1837, when German immigrant and family patriarch, Sebastian Schwabl began feeding friends, locals and hungry travelers. Read more...

Le Village – Lower East Side of Manhattan – NYC

International
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Le Village is Pawlicki’s third restaurant in Lower Manhattan and has been open for a year. Pawlicki’s newest French bistro has entrees that stand out because the flavor isn’t lost in even though cooked without fat. As a starter the French Onion Soup is reminiscent of a savory bread pudding, it is slow cooked with a consistency akin to gravy soaked in thick cubes of bread and a lovely layer of melted cheese. Read more...

Sapphire Indian Cuisine, Boca Raton, Florida

Food for Thought
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Service was nearly perfect, with servers and even owners constantly replacing our used flatware with clean before each new course, and whenever someone got up from our table for any reason, our linen napkins were neatly refolded and neatly placed at our seat as is done in truly fine dining restaurants the world over. It is the little things that often impress guests the most, and Raju, Khevin and their well trained staff know this to be true. Read more...