"The orange was a great and unexpected pairing with the scallops – who knew that they tasted great together? " Read more...

"If you still haven't bought into what I'm talking about here, let me be perfectly clear: Chef Kyle Bailey takes a perfectly good bowl of crispy, hot French fries, plunks in some bits of cheddar cheese and covers the whole damn thing with creamy sausage gravy. It's horrible for you, but my god is it tasty." Read more...

"Mango Vegetarian Stir Fry is one of the new 600 calorie options on the Silver Diner's new menu. Pictured is a family style serving not actually offered on the menu." Read more...

"Menu items include camarones a la ajillo, garlic-sauteed shrimp, served with a mixture of pigeon peas and rice." Read more...

"And tandoori-spiced lamb chops are double-thick chops served with sweet, caramelized onions and a "Moroccan" glaze that piles on the spices. They're good." Read more...

"The silky butterfish with olive, a mix of blood orange and cara cara vinaigrette, micro shiso, and nutty black garlic was another one toying with elements of acidity and texture." Read more...

"Two cuts of roasted lamb loin ($26), perfectly pink in the middle, were accompanied by an added surprise: a fragrant and delicious lamb meatball. It was wonderful to see fava greens, a much underutilized spring ingredient, adding their unique flavor to the dish." Read more...

" Even though I've never gotten it there, I had to choose the truffle eggs Benedict. Now it's become a dish that I wake up in the morning thinking about. It's pretty much a classic preparation with an English muffin, Canadian bacon, poached egg, and hollandaise. But the hollandaise has truffle oil in it which is just phenomenal. It pairs really well with the smokiness of the Canadian bacon." Read more...

"MK's porterhouse is so delicious, both in texture and flavor, that it also stands out. It's a simple peppercorn reduction prepared with broccolini. I found out that they use free range veal, so I can enjoy it even more!" Read more...

"How about pieces of plump and briny uni (sea urchin), languorously placed on pieces of toast that are hit with a swath of avocado and a spritz of sudachi? It's magical. " Read more...