The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.
The highway is replete with culinary land mines disguised as quaint local restaurants that carry such reassuring names as Millie's, Pop's and Capt'n Dick's.
Never eat Chinese food in Oklahoma.
The quality of food is in inverse proportion to a dining room's altitude, especially atop bank and hotel buildings (airplanes are an extreme example).
Around every corner lurk greasy Fisherman's Platters that give children nightmares, Naugahyde minute steaks that put tofuburgers in a favorable light and all those ubiquitous fast-food indigestion huts.
The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.
Cheese steaks are the gastronomic icons of this ethnic city.
I know a viscous butter sauce when I eat one, and that was one indeed!
The Polo Lounge is like a fine old mink coat: opulent, dignified and warm.
Square meals, not adventurous ones, are what you should seek.
The moist, flavorful meat is concealed under a thick slab of crisp fat that would make a cardiologist blanch.