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BITE: My Journal
January 16, 2017
Bouley Blinks
The bread passer lets us choose from a dozen options...
January 9, 2017
Settling Into Loring Place
Kluger and his two chefs de cuisine launched at full...
January 3, 2017
Chicago Eats
In his Chicago crowd, my brother Jim...
December 26, 2016
11 Favorites 2016
I’ve been going out for dinner six nights a week. On...
December 19, 2016
Havana Lyrics
It’s a long detour to the House of Gelato across from...






Short Order

Hot news, gossip, nibbles and bits...

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        Capital Grille surprises this Manhattan snob...

        Elegant and Warming soup by Lee Harman....
     

        Autumn Inspires Kaitlin Hill's s'mores….       


       Berry Pie Soothes a Battered Heart by Kaitlin Hill...

    

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BITE: My JournalJanuary 16, 2017
Once the hay-scented chicken has been liberated from its cocotte, the kitchen tends to slicing.
Once the hay-scented chicken has been liberated from its cocotte, the kitchen tends to slicing.

The bread passer lets us choose from a dozen options to start and sets a duo of butters on the table… more...


Ask GaelJanuary 11, 2017

I’ve been going out for dinner six nights a week. On the seventh evening, I sloth out at home with tuna fish… more...


FavoritesAugust 5, 2016

A recipe from Emotional Eats by Kaitlin Hill more...