How to Make Clear Chicken Soup

Chicken Broth Clarified

1

Remove the innards from a full chicken and submerge it in water or prepared chicken broth. The chicken flavor will be stronger from a broth-based recipe, but some prepared broths contain large amounts of sodium or monosodium glutamate.

2

Add onion, carrots, celery and parsley.

3

Cover pot and bring to a boil. Reduce heat and allow to simmer for one hour.

4

Remove chicken and vegetables and skim off fat.

5

Strain broth through sieve.

6

Combine 1/4 cup cold water with egg white and broken shell. Add to strained broth and bring to a boil.

7

Remove from heat and allow to cool slightly.

8

Strain broth through cheesecloth-lined sieve and discard egg and shell pieces.

Chicken Tortilla Soup Recipe with Avocado

 This chicken tortilla soup recipe is a great way to use up old tortilla shells, but don't let that be the only reason you make it! This soup has the wonderful authentic taste of Mexican cooking, but without all the fat that you get in Mexican fast food. What a great way to satisfy that craving for Mexican!

Ingredients

2 cups

fresh cilantro leaves, well washed (leaves only)
2-3 garlic cloves, finely chopped
1 medium onion, chopped
1 or 2 Poblano, Anaheim or Jalapeño peppers, chopped
8 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
Ground cumin to taste
Salt and pepper to taste
Corn tortillas, preferably stale, cut into thin strips
Vegetable oil for frying
Splash of olive oil
2 cups cooked chicken
6 oz. Monterey Jack cheese
2 avocados, peeled, pitted and sliced

Tortilla Preparation

This chicken tortilla soup recipe works best when the tortilla shells are somewhat free of moisture. If your tortillas are not a bit stale, then you should bake them at about 200 degrees Fahrenheit for 10 minutes or so to dry them out.

Heat an inch or so of oil in a pot to about 350 degrees, and fry the tortilla strips until they are golden crisp. Season with a little sprinkle of salt when you remove them from the oil.

Preparation

1. Heat olive oil in soup pot on medium low.

2. Add onions, garlic, peppers and salt, saute until onions are soft.

3. Add cumin, pepper, and chicken. Cook for a few minutes more.

4. Add tomatoes (including liquid) and chicken stock. Bring soup to a boil, reduce heat and simmer for about 30 minutes.

5. Serve soup garnished with avocado slices, grated cheese, cilantro leaves and fried tortilla strips.

Notes

There are so many ways to add even more flavors and garnishes to this soup, because of the richness of the culture from which it comes. You can also add a southwestern flare with some ingredients from that area, such as lime juice, or grilled corn kernels. Sour cream is another nice option, either with or without the cheese.

The Food Guide Pyramid is one way for people to understand how to eat healthy. A rainbow of colored, vertical stripes represents the five food groups plus fats and oils. Here's what the colors stand for:

• orange — grains
• green — vegetables
• red — fruits
• yellow — fats and oils
• blue — milk and dairy products
• purple — meat, beans, fish, and nuts

The U.S. Department of Agriculture (USDA) changed the Pyramid in 2005 because they wanted to do a better job of telling Americans how to be healthy. The agency later released a special version for kids. Notice the hiker climbing up the side? That's a way of showing kids how important it is to exercise and be active every day. In other words, play a lot! The steps are also a way of saying that you can make changes little by little to be healthier. One step at a time, get it?

The Pyramid Speaks

Let's look at some of the other messages this symbol is trying to send:

Eat a variety of foods. 

A balanced diet is one that includes all the food groups. In other words, have foods from every color, every day.

Eat less of some foods, and more of others. 

You can see that the bands for meat and protein (purple) and oils (yellow) are skinnier than the others. That's because you need less of those kinds of foods than you do of fruits, vegetables, grains, and dairy foods.

You also can see the bands start out wider and get thinner as they approach the top. That's designed to show you that not all foods are created equal, even within a healthy food group like fruit. For instance, apple pie would be in that thin part of the fruit band because it has a lot of added sugar and fat. A whole apple — crunch! — would be down in the wide part because you can eat more of those within a healthy diet.

Make it personal. 

Through the USDA's MyPyramid website, people can get personalized recommendations about the mix of foods they need to eat and how much they should be eating. There is a kids' version of the website available too.

How Much Do I Need to Eat?

Everyone wants to know how much they should eat to stay healthy. It's a tricky question, though. It depends on your age, whether you're a girl or a boy, and how active you are. Kids who are more active burn more calories, so they need more calories. But we can give you some estimates for how much you need of each food group.

Grains

Grains are measured out in ounce equivalents. What the heck are they? Ounce equivalents are just another way of showing a serving size.

Here are ounce equivalents for common grain foods. An ounce equivalent equals:

• 1 slice of bread
• ½ cup of cooked cereal, like oatmeal
• ½ cup of rice or pasta
• 1 cup of cold cereal

* 4- to 8-year-olds need 4-5 ounce equivalents each day.
* 9- to 13-year-old girls need 5 ounce equivalents each day.
* 9- to 13-year-old boys need 6 ounce equivalents each day.

And one last thing about grains: Try make at least half of your grain servings whole grains, such as 100% whole-wheat bread, brown rice, and oatmeal.

Vegetables

Of course, you need your vegetables, especially those dark green and orange ones. But how much is enough? Vegetable servings are measured in cups.

* 4- to 8-year-olds need 1½ cups of veggies each day.
* 9- to 13-year-old girls need 2 cups of veggies each day.
* 9- to 13-year-old boys need 2½ cups of veggies each day.

Fruits

Sweet, juicy fruit is definitely part of a healthy diet. Here's how much you need:

* 4- to 8-year-olds need 1-1½ cups of fruit each day.
* 9- to 13-year-olds need 1½ cups of fruit each day.

Milk and Other Calcium-Rich Foods

Calcium builds strong bones to last a lifetime, so you need these foods in your diet.

* 4- to 8-year-olds need 2 cups of milk (or another calcium-rich food) each day.
* 9- to 13-year-olds need 3 cups of milk (or another calcium-rich food) each day.

If you want something other than milk, you can substitute yogurt, cheese, or calcium-fortified orange juice — just to name a few.

Meats, Beans, Fish, and Nuts

These foods contain iron and lots of other important nutrients. Like grains, these foods are measured in ounce equivalents.

An ounce equivalent of this group would be:

• 1 ounce of meat, poultry, or fish
• ¼ cup cooked dry beans
• 1 egg
• 1 tablespoon of peanut butter
• ½ ounce (about a small handful) of nuts or seeds

* 4- to 8-year-olds need 3-4 ounce equivalents each day.
* 9- to 13-year-olds need 5 ounce equivalents each day.

Whoa! That's a lot to swallow. The good news is that your mom, dad, and the other grownups in your life will help you eat what you need to stay healthy. There's more good news — you don't have to become a perfect eater overnight. Just remember those stairs climbing up the side of the Pyramid and take it one step at a time.

Reviewed by: Mary L. Gavin, MD
Date reviewed: January 2009

Mars has informed us that they will be unable to provide an
update to the Food guide. 

Mars are taking another Halal
certification route. Based on this information, henceforth we will be unable to field any queries regarding Mars products.

GMWA Foodguide is an 'Ulamaa co-ordinated, non profit organisation that serves UK Muslims.  Our decisions are based on Islamic Jurisprudential rulings, which we apply to the detailed information provided to us.  As we have mentioned earlier on, no fees are taken
for these services from  participating companies. 

We cannot vouch or answer for other independent organisations, and their methods.

Perfect fall snack

Locally grown apples - preferrably from your own garden, if you have that option - dried to crisp yet chewy snacks. I borrowed a friend's dehydrator and that worked out really well, but you can oven-dry these as well. Or even air-dry, but they won't be as crispy.

You can dip the slices, pre-drying - in lemon juice to prevent browning, and you can add spices like cinnamon or cardamom. I did nothing at all to this batch though - the apples are delicious all on their own.

Simple dinner idea

Got it from Nigella's latest book: chicken legs, spicy sausages and potatoes, sprinkled with chopped red onions and orange zest. Mine was in the oven for a few minutes too long, but the basic idea was pretty good. Will try it again.

France: Gérard Mulot, Poilâne, Pâtisserie Stohrer, and Angelina

All appointments canceled on a day like this. The weather! Can you believe - hail?! And crazy wind, one more time. There first sight of snow for 2010 was recorded in Central Park this morning. I had my scarf tied so tight and high, round my neck, mouth, and nose...it was a wonder I could see where to walk!

Take me to Hawai'i where the sun is bright and I can indulge in malassadas and fresh mochi (lots of mochi!) all day.

Or even, Paris. At least there I may feast on marshmallows, aka, Guimauves from Gérard Mulot. Kiwi, blueberry, orange, and strawberry! Monsieur P didn't even bat an eye when I insisted on having guimauves for breakfast.

No he did not. Instead, he spoiled me with more sweets.

"Croissant, my dear?"

And no more than ten minutes later, "perhaps a Chausson aux Pommes?" Boy, does this fellow know the way to my heart ;)

And he also knew that while the Chausson aux Pommes from Gérard Mulot was lovely, it was the Chausson aux Pommes from Poilâne that was AMAZING.

Yes, amazing. Buttery, golden, all those sweet apples, still warm and tucked into that flaky crust. We had one, two. And then back the following morning, again, one, two. The single best habit we developed on that holiday.

A short metro ride took us to Pâtisserie Stohrer in the afternoon for...

...Puits d'amour. These little gems literally translate as "wells of love." How precious is that?

It all makes sense when you bite into layers of puff pastry and sink your teeth into sweet depths vanilla bean speckled custard, soft and cool with a crackly top of golden caramel.

We couldn't help but pick up some Chocolate Marzipan on the way out, heheh. They were delightful to nibble on at the cafe, a glass of wine on the side and book in hand.

But we mustn't forget to stop at Angelina...

...one Mont Blanc to share please! Yes, that is all cream. Good glory.

Alas, there was no room for their famed hot chocolate, but that is alright, Monsieur P promised we'd be back soon enough ;)

[For a little more sweet something:
the Pierre Hermé post]

Gérard Mulot
76 Rue de Seine, 6th Arr.
01 43 26 85 77

Poilâne
8 Rue du Cherche-Midi, 6th Arr.
01 45 48 42 59

Pâtisserie Stohrer
51 Rue Montorgueil, 2nd Arr.
01 42 33 38 20

Angelina
226 Rue de Rivoli, 1st Arr
01 42 60 82 00

If at first you don't succeed.... My Project Food Blog Journey

Well, my journey with Foodbuzz's Project Food Blog is over- I am not advancing to round 3 of the competition. Besides the thrill of competing against other foodbloggers, what did I gain from competing?  After all, there was the pressure of developing and writing posts on a tight timescale, the time spent planning, preparing, photographing, writing and editing.  And for what?

I became familiar with so many new bloggers whom I hope to continue to follow.  I have read so many posts with different styles, and voices and perspectives.  I learned about new dishes and cuisines and ingredients. I had a great time being primped and posed like America's Next Top Model by my daughters who helped with the concept and the taking of my PFB profile picture.  I enjoyed support from family and friends and readers.

Am I disappointed? Yes of course.  Competing successfully and having your blog assessed by judges whom you respect as worthy is very validating, and as a Type A personality, I keep second guessing, "What could I or should I have done differently?" What can I do to make my blog better?  How can I connect with more readers, increase my appeal?  I will have to experiment, and stretch, and polish.

So now that my time as a competitor is over what will I do?  First I will support my friends who are still competing in PFB !  I will turn my immediate focus on getting ready for my son's wedding on October 16 and the rehearsal dinner that I am hosting at our home. I will make new dishes and work to share the stories that go with them.  I will share with my readers  new restaurants, new ingredients, new experiences and I hope that these shared experiences will make my food and my life richer and full of flavor!

Supervalu Launches Health and Wellness Program

Supervalu Inc. has announced the launch of a whole-store health and wellness program called "living healthy with my diabetes." 

The Company reported that the program offers a variety of resources to make life easier for customers living with diabetes, including educational materials, health screening tests, group and individual diabetes education and training programs, medication management consultations, nutrition information, dietary tools, products and other services. 

In addition to the resources that will be available year-round, Supervalu reported that the company's nationwide family of stores, including Acme, Albertsons, Cub Foods, Farm Fresh, Jewel-Osco, Shaw's/Star Market, Shop 'n Save, and Shoppers Food & Pharmacy, will kick off the program with a number of special, limited-time offers between Nov. 7 and Nov. 20 in honor of American Diabetes Month, including: 

-Free blood glucose test screenings in selected locations with pharmacies Nov. 13, from 10 a.m. to 2 p.m.

-Health screenings for A1C, cholesterol and liver function

-Savings booklets for discounts on diabetes-related products, where available

In a release on Oct. 30, the Company noted program elements that are available year-round:

-"Eating Healthy with Diabetes" store tours guided by specially trained pharmacists and registered dietitians covering topics such as choosing healthier foods, reading Nutrition Facts labels and identifying better-for-you food options 

-Diabetes-friendly menu ideas and recipes, which can be accessed online through store websites

-In-store pharmacy services including diabetes education, diabetes self-management services, blood glucose screenings, blood pressure monitoring and face-to-face medication reviews

-General nutrition information from registered dietitians 

-Diabetes products such as equaline test strips, glucose tablets, blood pressure monitors, lancets, and latex and vinyl gloves

"Our neighborhood grocery stores are uniquely positioned to be a one-stop solution for people with diabetes," said Chris Dimos, SUPERVALU president, pharmacy operations. "In addition to offering nutritious foods in our grocery aisles, our pharmacists and dietitians can help educate customers, provide personalized training and guide them to the information, products and services they need to maintain a healthy lifestyle. The program is part of our commitment to provide convenient, affordable health and wellness solutions to our customers." 

Supervalu reported that it would introduce the program as diabetes increasingly impacts the lives of more Americans and their families, at a high price both physically and financially.

According to a release, the reported incidence of diabetes has climbed to 11.3 percent of American adults, and if current trends continue, 15 percent will be living with diabetes by 2015, according to the Gallup-Healthways Well-Being Index1. Among the factors driving the incidence of diabetes is the upward trend in obesity: Americans who are obese are nearly three times as likely as those who are not obese to report having been diagnosed with diabetes.

According to the Centers for Disease Control, 57 million Americans currently have pre-diabetes, which puts them at risk for developing diabetes, as well as heart disease and stroke, in future years. The total estimated cost of diabetes in the United States is $174 billion in excess medical expenditures, disability, work loss and premature mortality2. 

The disease also is a concern among ethnic populations. Research shows that 15 percent of African Americans and 14 percent of Hispanics suffer from adult onset diabetes3.

Diabetes is defined by high blood sugar levels that happen when the body loses the ability to make or use insulin effectively. When insulin is not available for cells, the body cannot obtain the glucose or sugar from foods eaten to use it as energy.

Types of diabetes and related conditions include:

-Type 1 diabetes - occurs when the body does not produce insulin. Type 1 is usually diagnosed in children and adults. Treatment includes regular blood sugar tests, insulin therapy and other medical intervention.

-Type 2 diabetes - occurs when the body either doesn't make enough insulin or doesn't use insulin effectively. The condition can often be managed by diet, exercise and blood sugar monitoring.

-Pre-diabetes - occurs when blood glucose levels are higher than normal but not high enough to be diagnosed. Those with pre-diabetes are at risk for developing type 2 diabetes. It may be avoided by weight loss and increased physical activity.

Supervalu said it has made a commitment to health and wellness as busy, budget-conscious consumers seek convenient solutions for their everyday health needs. The living healthy with my diabetes initiative is the latest example of this commitment, offering consumers a holistic approach that includes both grocery and in-store pharmacy services, the Company reported.

In fact, the company said its pharmacies have evolved from filling prescriptions to offering a variety of immunizations, personalized health screenings, and clinical health education and management services for a variety of health conditions.

In-store pharmacies play a role in health and wellness issues as consumers are increasingly putting their trust in them to help meet their medical needs. A December 2009 Gallup Poll showed that two out of every three respondents (66 percent) rated pharmacists "very high" or "high" when asked about honesty and ethical standards, second only to nurses among the top five most highly rated professions4.

"Beyond the pharmacy, our stores offer tips and tools to help customers living with diabetes better manage their diets," Dimos said. "Managing diabetes with a food plan is about understanding the importance of balanced nutrition and choosing from a variety of food groups throughout the day. Our stores offer the resources that people with diabetes need to enjoy controlled portions of foods from every food group, so they can eat what they love, balanced with what they need." 

Supervalu Inc. is a company in the U.S. grocery channel that serves customers through a network of stores composed of traditional retail stores, including in-store pharmacies; hard-discount stores, and independent stores serviced primarily by the company's traditional food distribution business.

More Information:

www.supervalu.com

Fish Face

 

All the action is behind the counter in this squidgy slip of a Darlo eatery, where snaring one of the high-legged tables can be dicey, given the no-bookings-after-7pm thing.

Sashimi is sliced, tuna seared and copper pans are set to sizzle amid a rush of flames and smoke.

 

So what to order, when you know it's all going to be good? Daily specials beckon from the glass-backed wall menus, and sushi is rolled as you ponder, but all you really need to know is that owner Steve Hodges is a die-hard fish nerd.

There's tuna tartare - sweet darkish cubes to toss with chilli rings, chilli salt and capers; or steamed custard (chawan mushi style) flaked with mud crab, enoki, cress and black sesame.

The gleaming sashimi platter is full of extra treats, such as pickled seaweed and cucumber salad, and a thick fillet of cobia (wild kingfish) comes with caramelly onions and pine mushies. Even dessert is exciting: an eggy brulee with a suitably crackly top.

The SMH Good Food Guide 2011 is edited by Terry Durack and Joanna Savill. You can buy the guide at smhshop.com.au.

George’s Paragon Waterfront Seafood Restaurant, Sanctuary Cove

After reading about some great reviews on the GC Food Guide we decided to try out George’s for lunch and take advantage of the half price special menu which apparently is available every day.

This restaurant is located right on the water overlooking multi million dollar boats at the marina and with large boats cruising past or zippier jet ski’s buzzing around in front of you to provide plenty of conversation starters such as ‘one day when I can afford a boat like that….’

We were greeted by the owner (his picture was on the menu outside) who seated us in the middle of their large dining room. We though it would be quieter as we’d arrived at 1:30pm but the restaurant was packed and buzzing with large family lunches and kids vying for attention. The restaurant is large and there is an inside area and an outside area on the boardwalk which is nice on a sunny day. Throughout it is decorated in Greek style - blue table cloths and painted walls with scenes of the Greek islands. Even some of the staff have heavy accents.

We ordered taramasalata with pita bread for entree $8.75 and for mains the Kanoni - grilled snapper, half a Moreton bay bug and a BBQ king prawn with chips and vegetables $20.45 and fettuccine prawns in a pesto creamy sauce $14.45.

The taramasalata was fantastic however we had to order another serve of pita bread (a little steep at $6) as the dip was a large serving. The pita bread was brushed with oil and served hot.

The Kanoni was grilled snapper, half a bug and a BBQ king prawn. The snapper was beautiful, cooked in a buttery sauce, the Moreton Bay bug was tender and the prawn delicious. Even the vegetables were tender and were cooked in a flavoured stock. The portion size of the seafood was fantastic value for $20.45.

The other main was fettuccine prawn. For a meal that only cost $14.45 I was very impressed to count 8 king prawns. Again this was a huge sized meal and the creamy pesto sauce was given some kick with chili and a bit of crunch with some toasted pine nuts throughout. Unfortunately I couldn’t eat it all not even all the prawns but it was not without trying.

Overall I was very impressed and will definitely be back with a group of friends. The quality of service in this restaurant was brought up a few notches with extra effort such as when I noticed each customer being served their piece of garlic bread rather than dumping the bread basket in the centre of the table, waiters fussing over and talking to children at the tables, regularly walking around tables to top up beers etc. Service at this level is rare to find unless you go to a fine dining restaurant on the Gold Coast so it was nice to find a more casual restaurant going to this level of effort.

George’s Paragon Waterfront Seafood Restaurant

Steak/Seafood

The Promenade Marine Village
Sanctuary Cove, 4212

Phone: 07 5577 8420

 

The taramasalata dip with warm pita bread

 

The view from inside looking to the boardwalk dining area

 

Kanoni - grilled snapper, half a Moreton bay bug and a BBQ king prawn with chips and vegetables $20.45

Painted scenes of the Greek islands

Fettuccine prawn pasta for $14.45

western/steak: i strongly recommend NO. 168 PRIME STEAKHOUSE

NO. 168 PRIME STEAKHOUSE
at Grand Victoria Hotel, 4 FL
No. 168, Jingye 4th Road
Dazhi, Zhongshan District

(02) 6602-5678

MRT: JianNan Road

website: www.grandvictoria.com.tw

hours: Weekday Lunch 11:30am-2:30pm; Dinner 6:00-10:00pm
Weekend Lunch 12:00pm-3:00pm; Dinner 5:30pm-10:00pm

$$-$$$

Kid friendliness: high chairs available. lots of pastas/pizzas




Steak lovers will enjoy tender, medium rare steak in a beautifully designed, open kitchen, upscale casual space in the Grand Victoria Hotel. Opened early this year, No. 168 Prime Steakhouse brings the expertise of A-Cut chef Danny Teng to bring the steakhouse experience in Taipei to another level. I never made it to A-Cut despite hearing about how it was "the best steak in Taipei", but after trying eating at a restaurant run by the former A-Cut's founder, I can see how he has a magic touch for steak.



The first thing I noticed when I entered into No. 168 Prime Steakhouse was the unique details of the entrance and dining room. Wood echoes prominently as a theme in the design, but in a modern, artful way.




The second thing was the large open kitchens and the chefs busy at work, making pizzas and preparing dishes. While they have six private rooms (the largest can seat up to a party of 50), it's a pleasure to sit in the main room.




The third and maybe the most subliminal thing was the open airy space and light from all the windows in the main room. Many of the other steakhouses I've been to are dark and enclosed- Ruth Chris, Robin's Grill, Lawry's- which give it a old fashioned feeling somehow; and No. 168 Prime Steakhouse is the opposite.



If you wander around, you'll see the dry aging room around the corner from the kitchen.





The first time I went was for a party, and there was a set lunch menu that the host selected. The lunch and dinner sets are the best deals, as they include a starter, salad, soup, main dish and dessert. I've heard that the sets are not as expensive as A-Cut's were, and are affordable at around NT$800-$1500 for lunch and NT$1600-$2000 for dinner sets.

We all found it really hard not to resist the complimentary bread- it's spongy and pliable, and tastes freshly baked.



The two starters we had to choose from were the sizzling hokkaido scallop or taraba crabcake. I chose the scallop, which was wonderfully sweet from the right amount of searing, carmelization and flavor from the parsley puree and beurre blanc sauces.




Though Mushroom Cappuccino soups seem to be popping up everywhere in Taipei restaurants, this has to be one of my favorite executions, with a sweetness and smokiness to the soup and airiness from the froth. If I didn't misunderstand the waiter, I think he said there was actually a touch of coffee beans in the soup.



Along with main dishes comes an elaborate set of salts, mustards and sauces to choose- from Himalayan Rose, Hawaiian or French sea salts; dijon mustard, grain and English mustard; to red wine, horseradish or Bearnaise sauces- it feels like the chef has traveled the world to bring you the best accompaniments for your steak.



On my second visit, I copy my friend, who smartly creates his own palette of sauces in a clockwise fashion. That's an engineering major's mind at work for you. I am not sure I could have ever came up with that on my own- and thus I could have never majored in engineering!



The USDA Prime Filet comes in a iron cast skillet with a roasted whole garlic and tomato. The garlic butter had melted already since the servers were running around serving everyone, but the steak is still amazing.



It was also probably the first time I noticed a steak knife like this, it sliced through the meat like butter.



I've never been that crazy about eating garlic (some of my friends in LA adore the Stinking Rose), but I try the roasted garlic clove and its practically melts in my mouth with a sweet creamy texture. Weird! I like garlic!



For those that aren't red meat lovers, there's roasted chicken, quail, king salmon and pork chop and lamb options. Here was a huge roasted chicken my friend couldn't finish.



Out of the three desserts I sampled, my favorite was the warm chocolate cake and after I research for this post, I understand why. Danny Teng was also the founder of Ben Teppanyaki which also had a memorable warm chocolate cake (not to mention the biggest piece of foie gras I'd probably ever had).



The Caramel Affogato looks and sounds good with brownies cubes and carmelized bananas, but the brownies are much drier and harder in comparison to the chocolate cake.



For lighter fare, there's the seasonal fruit tart.



On my second visit, I got a lot of the same- the scallop, the mushroom cappucino, the warm chocolate cake, but this time, I had the Black Angus Top Cap steak and I liked it even more than the filet. It was more tender and juicy and I savored every bite.



There's also pastas and pizzas, which are great to share or for kids. The Porcini mushroom pizza is as addictive as the bread, with its doughy crust.




From the presentation to the ambiance to the food, I can't remember another place where I've had as good steak. No. 168 Prime Steakhouse could be in Beverly Hills or Las Vegas, and it could compete with the best of them.