Restaurant rating systems typically suffer from a lack of usefulness, even for the experienced traveler. For me, a single digit rating (number of stars) fails to capture the complexity of the dining experience. It leaves the reader to guess at the relative importance of style over substance, or even style and substance over comfort. How... Continue Reading →

“Well, the restaurant was decorated with paintings from local artists, and it had every form of tofu imaginable: fried, baked, pan-seared, boiled, and diced. Most of the dishes were pan-Asian except for the souvlaki. And they used free range arugula…whatever that means.” Describing vegan and vegetarian restaurants in concise language is challenging, particularly since every... Continue Reading →