Local Flavorings

Turning Stone’s new Upstate Tavern creates its menu from our own back yard

Travel to certain casinos in Las Vegas and it’s like the Rat Pack never left, where a time-standsstill ambiance continues to exist, one of swizzle sticks, the loosest slots in town and “jumbo” shrimp cocktails that, in terms of size, are more like those magic seahorses that would expand when kids tossed them into a water glass.

Bull & Bear Roadhouse

I had a great chat with Mark Bullis, co-owner of the Bull and Bear Road- house, before my arrival on a recent Monday night. He described the place he has opened with his business partner, Todd Blair, as an “undercover sports bar” serving a fusion of Asian/French Canadian/ south-of-the-border food.

At Asahi, Sushi Rides the Conveyor

Owner hopes business at new location won’t ebb and flow with the SU students

Conveyor belt sushi is the focal point at Asahi Japanese Restaurant, 508 Westcott St. The restaurant, which opened Feb. 19, offers sushi, sashimi, hot entrees such as chicken teriyaki and udon noodle soup. Asahi is open every day 11 a.m. to 11 p.m..

Chefs Compete, without the Food Fight

Students get expert feedback, not high-volume scolding

In some ways, the American Culinary Federation’s Northeast conference was a let down. There wasn’t a single chef dropping the f-bomb. Nothing needed to be bleeped. No one was throwing food or temper tantrums. It was so very unlike the behavior we’ve come to associate with some chefs as prima donnas from popular television shows.

Crustacean Cachet

Shrimp comes in many sizes, prices and even tastes

Buying shrimp is a little like buying wine. If you’re having a party and want to impress, without spending a lot of money, buy jug wine, and transfer to carafes, or check with your wine merchant to get the best deal for the price. Most people will happily chuga-lug the stuff, and even get a buzz on, no matter what the quality.

Bar Exam

Students learn to serve drinks. . . and especially to serve “guests”

Steven Flohr takes the glass to his right, transfers it to his left hand and scoops ice into the cup from the well. The cups goes on the mat on the bar as Flohr fills it from the vodka bottle in his right hand, beverage gun spewing tonic on his left.

Mid-Morning Glories

Four downtown eateries introduce Sunday brunch to their distinctive menus

While downtown bustles during the week, Sunday is a slower day. But with new brunch menus at four long-standing downtown restaurants, that will change.

Fish Cove

 On a freakin’ cold Wednesday night I grabbed my friend Patty and we headed to the Fish Cove, arriving about 30 minutes before closing time. We walked into this takeout-only fish joint and r

Thin Mint Nation

Despite some controversy, Girl Scout cookies are back and as tasty as ever

Business and baking join forces again with the return of Girl Scout cookies. While Feb. 8 was designated National Girl Scout Cookie Day, the goodies are...

FILLING

The Pre-Lent Vent The noise! The colors! The debauchery! Mardi Gras is known far and wide as a day of indulgence, with New Orleans as party central. French for “Fat Tuesday,” Mardi Gras