To write about food, you don’t necessarily have to be the world’s best cook (I’m not). But, you’ve got to know your sous vide from your soubise, your brunoise from your brûlée, and your mignardise from your mignonette. Food to me is life, love, and passion.
How Do I Review Different Types Of Restaurants? I begin with a two-part question: What is the establishment setting out to do? And, did they achieve it? I look for freshness and quality of ingredients, skill and thought in execution of preparation, attractiveness of plating presentation, and of course, service! Bon Apetit!
To read past dining reviews, click here
I also compose occasional epicurean themed feature articles the Dayton City Paper entitles Paula’s Palate. To read the DCP’s Paula’s Palate archive click here
|Dining Reviews||Paula’s Palate||Paula’s Features|