Barbarella Fokos is a Reader contributor. See staff page for published articles.
David on the patio, awaiting his brunch while turning knives into chopsticks.
Pan-fried linguini with feta, roma tomato, basil, and scrambled eggs, a longtime favorite.
Tonkotsu ramen, a classic preparation with pork broth.
Angry Ape ramen bowl at Nozaru
Pork and vegetable gyoza, with chili-sesame ponzu sauce.
Pork de résistance! Duroc pork chop, the split plate version.
Brussels sprouts, a little too sweet this time
Not your typical deviled eggs, these are made with sweet Indian spices
Bavarian pretzel, served with cheese fondue and mustard seed.
Two pretty cocktails (Jalisco Daiquiri and Going Back to Cali) at Leroy's Kitchen & Lounge
Fresh tortilla chips to add a bit of crunch to each bite
The "more flavorful than thou" quesadilla with the "House Special," or cochinitas pibil.
A sampling from the extensive salsa bar
A sampling of the chilaquiles dishes on offer at Cocina 35.
Everything works on the BBQ Chicken, from the sticky rice to the black char of …
The best thing about the Tangerine Chicken is that it is not overly sweet
The Yummy Sticks, fried veggie egg rolls served with a plum sauce. Careful, they arrive …
The Spoon Burger, topped with beer cheese and grilled bratwurst
The salad of the day reflected the season by featuring strawberries. Buttermilk Fried Chicken was …
The roasted pineapple made this pizza chewy and sweet, but the dough was too thin …
