https://theprovender.com/2011/09/25/sichuan-province-government-restaurant-chuan-ban-can-ting-beijing-china/https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-11.jpgSichuan Govt 11https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-10.jpgSichuan Govt 10https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-9.jpgSichuan Govt 9https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-8.jpgSichuan Govt 8https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-7.jpgSichuan Govt 7https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-6.jpgSichuan Govt 6https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-5.jpgSichuan Govt 5https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-4.jpgSichuan Govt 4https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-3.jpgSichuan Govt 3https://theprovender.com/wp-content/uploads/2011/09/sichuan-govt-2.jpgSichuan Govt 22011-09-25T09:14:36+00:00monthlyhttps://theprovender.com/2011/09/25/churros-in-china-old-hutong-beijing/https://theprovender.com/wp-content/uploads/2011/09/chinese-churros.jpgChinese Churros2011-09-25T08:27:03+00:00monthlyhttps://theprovender.com/2011/09/18/lao-sun-jia-sun-family-restaurant-in-lin-tong-county-xian-province/https://theprovender.com/wp-content/uploads/2011/09/terracotta-warriors.jpgTerracotta Warriorshttps://theprovender.com/wp-content/uploads/2011/09/lau-sun-jia-3.jpgLau Sun Jia 3https://theprovender.com/wp-content/uploads/2011/09/lau-sun-jia-1.jpgLau Sun Jia 1https://theprovender.com/wp-content/uploads/2011/09/img-20110919-00095.jpgLau Sun Jia 2https://theprovender.com/wp-content/uploads/2011/09/img-20110919-00097.jpgLau Sun Jia 42011-09-25T08:22:49+00:00monthlyhttps://theprovender.com/2011/09/19/imperial-chinese-restaurant-at-aman-at-summer-palace-beijing/https://theprovender.com/wp-content/uploads/2011/09/aman-9.jpgAman 9https://theprovender.com/wp-content/uploads/2011/09/aman-8.jpgAman 8https://theprovender.com/wp-content/uploads/2011/09/aman-7.jpgAman 7https://theprovender.com/wp-content/uploads/2011/09/aman-6.jpgAman 6https://theprovender.com/wp-content/uploads/2011/09/aman-5.jpgAman 5https://theprovender.com/wp-content/uploads/2011/09/aman-4.jpgAman 4https://theprovender.com/wp-content/uploads/2011/09/aman-3.jpgAman 3https://theprovender.com/wp-content/uploads/2011/09/aman-2.jpgAman 2https://theprovender.com/wp-content/uploads/2011/09/aman-1.jpgAman 12011-09-25T08:17:00+00:00monthlyhttps://theprovender.com/2011/09/22/din-tai-fung-xintiandi-shanghai/https://theprovender.com/wp-content/uploads/2011/09/dtf-9.jpgDTF 9https://theprovender.com/wp-content/uploads/2011/09/dtf-8.jpgDTF 8https://theprovender.com/wp-content/uploads/2011/09/dtf-7.jpgDTF 7https://theprovender.com/wp-content/uploads/2011/09/dtf-6.jpgDTF 6https://theprovender.com/wp-content/uploads/2011/09/dtf-5.jpgDTF 5https://theprovender.com/wp-content/uploads/2011/09/dtf-4.jpgDTF 4https://theprovender.com/wp-content/uploads/2011/09/dtf-3.jpgDTF 3https://theprovender.com/wp-content/uploads/2011/09/dtf-2.jpgDTF 2https://theprovender.com/wp-content/uploads/2011/09/dtf-1.jpgDTF 12011-09-25T07:41:18+00:00monthlyhttps://theprovender.com/2011/09/19/xiaolumian-little-hut-noodles-near-mutianyu-great-wall-huairou-district-beijing/https://theprovender.com/wp-content/uploads/2011/09/xlm-11.jpgXLM 11https://theprovender.com/wp-content/uploads/2011/09/xlm-10.jpgXLM 10https://theprovender.com/wp-content/uploads/2011/09/xlm-9.jpgXLM 9https://theprovender.com/wp-content/uploads/2011/09/xlm-8.jpgXLM 8https://theprovender.com/wp-content/uploads/2011/09/xlm-7.jpgXLM 7https://theprovender.com/wp-content/uploads/2011/09/xlm-6.jpgXLM 6https://theprovender.com/wp-content/uploads/2011/09/xlm-5.jpgXLM 5https://theprovender.com/wp-content/uploads/2011/09/xlm-4.jpgXLM 4https://theprovender.com/wp-content/uploads/2011/09/xlm-3.jpgXLM 3https://theprovender.com/wp-content/uploads/2011/09/xlm-2.jpgXLM 22011-09-25T07:25:10+00:00monthlyhttps://theprovender.com/2011/09/24/jesse-ji-shi-restaurant-shanghai/https://theprovender.com/wp-content/uploads/2011/09/jesse-8.jpgJesse 8https://theprovender.com/wp-content/uploads/2011/09/jesse-7.jpgJesse 7https://theprovender.com/wp-content/uploads/2011/09/jesse-6.jpgJesse 6https://theprovender.com/wp-content/uploads/2011/09/jesse-5.jpgJesse 5https://theprovender.com/wp-content/uploads/2011/09/jesse-4.jpgJesse 4https://theprovender.com/wp-content/uploads/2011/09/jesse-3.jpgJesse 3https://theprovender.com/wp-content/uploads/2011/09/jesse-2.jpgJesse 2https://theprovender.com/wp-content/uploads/2011/09/jesse-1.jpgJesse 12011-09-24T10:36:48+00:00monthlyhttps://theprovender.com/2011/09/24/the-best-dumpling-in-the-world/https://theprovender.com/wp-content/uploads/2011/09/yangs-5.jpgYangs 5https://theprovender.com/wp-content/uploads/2011/09/yangs-4.jpgYangs 4https://theprovender.com/wp-content/uploads/2011/09/yangs-3.jpgYangs 3https://theprovender.com/wp-content/uploads/2011/09/yangs-2.jpgYangs 2https://theprovender.com/wp-content/uploads/2011/09/yangs-1.jpgYangs 12014-02-28T10:21:38+00:00monthlyhttps://theprovender.com/2011/09/19/yao-ji-chao-gan-restaurant-old-hutong-beijing-part-2/https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00117.jpgimg 20110920 00117img 20110920 00117https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00118.jpgimg 20110920 00118img 20110920 00118https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00119.jpgimg 20110920 00119img 20110920 00119https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00116.jpgimg 20110920 00116img 20110920 00116https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00115.jpgimg 20110920 00115img 20110920 001152011-09-20T04:56:10+00:00monthlyhttps://theprovender.com/2011/09/19/yao-ji-chao-gan-restaurant-old-hutong-beijing/https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00111.jpgimg 20110920 00111img 20110920 00111https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00112.jpgimg 20110920 00112img 20110920 00112https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00113.jpgimg 20110920 00113img 20110920 00113https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00110.jpgimg 20110920 00110img 20110920 00110https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00107.jpgimg 20110920 00107img 20110920 00107https://theprovender.com/wp-content/uploads/2011/09/img-20110920-00109.jpgimg 20110920 00109img 20110920 001092011-09-20T04:31:10+00:00monthlyhttps://theprovender.com/about/2010-08-22T22:48:24+00:00weekly0.6https://theprovender.com/2010/04/11/pepis-restaurant-vail/https://theprovender.com/wp-content/uploads/2010/04/img00125-20100408-2117.jpgPepis 1Pepi's Famous Apple Strudelhttps://theprovender.com/wp-content/uploads/2010/04/img00124-20100408-2117.jpgPepi's 2Chocolate Moussehttps://theprovender.com/wp-content/uploads/2010/04/img00122-20100408-2117.jpgPepi's 4Tiramisuhttps://theprovender.com/wp-content/uploads/2010/04/img00123-20100408-2117.jpgPepi's 3Berry Cakehttps://theprovender.com/wp-content/uploads/2010/04/img00121-20100408-2045.jpgPepi's 5Rack of Caribou with Mushroom Sauce, Spaetzle, Red Cabbage and Brussle Sproutshttps://theprovender.com/wp-content/uploads/2010/04/img00120-20100408-2044.jpgPepi's 6Elk Loin with Mushroom Sauce, Spaetzle, Red Cabbage and Brussle Sproutshttps://theprovender.com/wp-content/uploads/2010/04/img00119-20100408-2023.jpgPepi's 7Table Side Prepared Ceasar Salad2010-04-13T03:35:21+00:00monthlyhttps://theprovender.com/2010/03/04/the-tar-pit-los-angeles/https://theprovender.com/wp-content/uploads/2010/03/img00081-20100302-2025.jpgTar Pit 1Steak Dianehttps://theprovender.com/wp-content/uploads/2010/03/img00077-20100302-2007.jpgTar Pit 3Wild Boar Meatballs with Spatzlehttps://theprovender.com/wp-content/uploads/2010/03/img00079-20100302-2025.jpgTar Pit 2Braised Pork Cheeks & Ears with Orricchiettehttps://theprovender.com/wp-content/uploads/2010/03/img00075-20100302-1957.jpgTar Pit 5Pickeled, Deviled Eggs and Hamhttps://theprovender.com/wp-content/uploads/2010/03/img00076-20100302-1957.jpgTar Pit 4Duck Slidershttps://theprovender.com/wp-content/uploads/2010/03/img00073-20100302-1954.jpgTar Pit 6Fitty-Fitty Cocktail - A play on the classic Bronx2010-03-04T21:19:06+00:00monthlyhttps://theprovender.com/2010/02/13/lazy-ox-canteen-los-angeles/https://theprovender.com/wp-content/uploads/2010/02/img00044-20100213-1352.jpgLazy Ox 1Pig Ears Chicarronhttps://theprovender.com/wp-content/uploads/2010/02/img00047-20100213-1400.jpgLazy Ox 2Romaine Saladhttps://theprovender.com/wp-content/uploads/2010/02/img00048-20100213-1401.jpgLazy Ox 4Shrimp Rollhttps://theprovender.com/wp-content/uploads/2010/02/img00043-20100213-1351.jpgLazy Ox 3Pastilla Chili Canellonihttps://theprovender.com/wp-content/uploads/2010/02/img00042-20100213-1351.jpgLazy Ox 5French Fries and Aolihttps://theprovender.com/wp-content/uploads/2010/02/img00049-20100213-1406.jpgLazy Ox 6The Lazy Ox Burger with Cheesehttps://theprovender.com/wp-content/uploads/2010/02/img00041-20100213-1339.jpgLazy Ox 7Lazy Ox Canteen's partial open kitchen2010-02-14T16:16:03+00:00monthlyhttps://theprovender.com/2010/02/10/img00032-20100130-1947/https://theprovender.com/wp-content/uploads/2010/02/img00032-20100130-1947.jpgimg00032 20100130 1947img00032 20100130 19472010-02-10T22:22:52+00:00monthlyhttps://theprovender.com/2009/08/26/chef-ludo-to-pop-up-in-culver-city-in-october/2009-08-26T23:15:00+00:00monthlyhttps://theprovender.com/2009/08/22/ludo-close-to-new-restaurant-spot/2009-08-26T23:10:58+00:00monthlyhttps://theprovender.com/2009/08/12/ludo-bites-pop-ups-micheline-style-french-cuisine-without-the-stuffyness/https://theprovender.com/wp-content/uploads/2009/08/p1040591.jpgLudo Bites 8The Chocolate Cup Cake with Fois Gras Chantilly, Candied Bacon-Almonds and Maple Syrup is a meal unto itself. Rich, savory, smokey and sweet all at once, this dessert is not for beginners.https://theprovender.com/wp-content/uploads/2009/08/p1040590.jpgLudo Bites 7With the best corkage fee in town ($5), we BYO'd a french style Pinot Noir, the 2003 Domaine Alfred Califa from the Chamisal Vineyard, Edna Valley, Central Coast Californiahttps://theprovender.com/wp-content/uploads/2009/08/p1040589.jpgLudo Bites 6Creme Fraiche Panna Cotta with Caramel and Caviar is perfectly executed contrast in flavors; the soft, creamy panna cotta is enveloped by the sweet, smooth caramel and then taken to an entirely new level by the salty, burst in your mouth caviar.https://theprovender.com/wp-content/uploads/2009/08/p1040588.jpgLudo Bites 5Beef Tenderloin and Smoked Eggplant with Goat Cheese, Shallots, Chive Flower and Radish is Chef Ludo at his finest. The beef, a perfect medium rare, explodes with char-grilled flavors, only enhanced by the smokeyness of the eggplant. The goat cheese and carmelized shallots combine to taste like a fully loaded backed potato without the potato. This is definately one of LA's best beef dishes.https://theprovender.com/wp-content/uploads/2009/08/p1040585.jpgLudo Bites 4Grilled Duck Breast with Leeks Salad, Ginger, Capers and Black Truffle is a contrast in extremes. The perfectly cooked duck shines in black truffle, but can get easily overpowered by the one-two acidic punch of the leeks and ginger.https://theprovender.com/wp-content/uploads/2009/08/p1040584.jpgLudo Bites 3The baked escargot with herb butter, spinach and curry-yogurt is one of the more interesting versions of the classic french dish. Don't forget the garlicky crouton at the bottom of the dish; it balances the spinach beautifully. https://theprovender.com/wp-content/uploads/2009/08/p1040582.jpgLudo Butes 2A new style greek salad comes together with Marinated Heirloom Tomato, Feta Mousse, Red Onion and Olives. The creamy, sorbet-like feta mousse balances the sharpness of the olives.https://theprovender.com/wp-content/uploads/2009/08/p1040581.jpgLudo Bites 1The Fois Gras Black Croque-Monsieur with Ham, Cherry and Amaretto is creamy, rich and delicious. The perfectly grilled bread gets its color from squid ink.2009-08-26T23:10:14+00:00monthlyhttps://theprovender.com/2009/07/04/a-3-star-lunch-at-le-calandre-june-23-2009/2009-08-09T21:23:04+00:00monthlyhttps://theprovender.com/2009/07/04/dining-among-the-florentine-princes-at-la-giostra-june-23-2009/https://theprovender.com/wp-content/uploads/2009/07/p1030754.jpgPonte Vecchiohttps://theprovender.com/wp-content/uploads/2009/07/p1030512.jpgLa GiostraDining room and former carousel storage facility from the 16th Centuryhttps://theprovender.com/wp-content/uploads/2009/07/p1030511.jpgLa Giostra - SecondiOsso Bucco La Giostrahttps://theprovender.com/wp-content/uploads/2009/07/p1030510.jpgLa Giostra - PrimiTagliatelle con Porcini and Nipitella alla Toscanahttps://theprovender.com/wp-content/uploads/2009/07/p1030508.jpgLa Giostra Antipasta - Bruscchetta with pomodoro and chicken liver with rabbit, tomato, mozzarella and mortadella, roasted peppers, potato salad and two mini quiches Antipasta La Giostrahttps://theprovender.com/wp-content/uploads/2009/07/p1030507.jpgLa Giostra Menu 1https://theprovender.com/wp-content/uploads/2009/07/p1030506.jpgLa Giostra Menu 2https://theprovender.com/wp-content/uploads/2009/07/p1030505.jpgLa Giostra Menu 3https://theprovender.com/wp-content/uploads/2009/07/p1030504.jpgLa Giostra Menu 42014-07-01T10:33:24+00:00monthlyhttps://theprovender.com/2009/07/11/florences-ringo-gets-by-without-help-from-his-friends-but-with-amazing-slow-food-june-24-2009/https://theprovender.com/wp-content/uploads/2009/07/p1030727.jpgRingo's Burger SaladThe "bunless" version: arugula, cherry tomatoes, aceto, grilled sourdough with special mustard sauce and topped with grilled onions https://theprovender.com/wp-content/uploads/2009/07/p1030574.jpgRingo, Chad & SashaCiao, Ringo; we can't wait to visit you againhttps://theprovender.com/wp-content/uploads/2009/07/p1030728.jpgRingo's CheesburgerA mild emmentaler completes the cheese version of Ringo's masterpiecehttps://theprovender.com/wp-content/uploads/2009/07/p1030572.jpgRingo's DessertThe best tiramisu I have ever eaten, bar NONE, comes served on the spoonhttps://theprovender.com/wp-content/uploads/2009/07/p1030568.jpgRingo's Burger 3And a radish on top makes it perfect...https://theprovender.com/wp-content/uploads/2009/07/p1030721.jpgRingo's AmuseA simple amuse of grilled bread, fresh sliced heirloom tomato and a sharp, soft blue cheesehttps://theprovender.com/wp-content/uploads/2009/07/p1030567.jpgRingo's Burgers 2Burgers on the grill...on the way to being eatenhttps://theprovender.com/wp-content/uploads/2009/07/p1030566.jpgRingo's Burgers 1Ringo hollow outs the bun top and fills it with ketchup; special mustard sauce goes on the bottom bunhttps://theprovender.com/wp-content/uploads/2009/07/p1030565.jpgRingo's Special SauceEvery great hamburger joint needs special sauce...but Ringo's is the first mustard based special sauce I have ever hadhttps://theprovender.com/wp-content/uploads/2009/07/p1030564.jpgRingo's MeatGreat hamburgers start with great meat, so fresh and flavorful Ringo doesn't even use salt2015-02-04T17:10:40+00:00monthlyhttps://theprovender.com/2009/07/25/la-bocaccia-a-family-run-jewel-under-the-tuscan-sun/https://theprovender.com/wp-content/uploads/2009/07/p1030862.jpgLa Bucaccia - Pasta Up CloseAn up close look at one of my favorite pasta dishes ever: pappardelle al cighiale ragu (wild boar)https://theprovender.com/wp-content/uploads/2009/07/p1030874.jpgPorta BiforaPorta Bifora "La Bucaccia"...the "evil hole"https://theprovender.com/wp-content/uploads/2009/07/p1030872.jpgLa Bucaccia - Kitchen 2In this small but well equipped kitchen, Agostina makes magic happenhttps://theprovender.com/wp-content/uploads/2009/07/p1030871.jpgLa Bucaccia - Kitchen 1In Agostina's kitchen, with husband and partner Romano and sous chefhttps://theprovender.com/wp-content/uploads/2009/07/p1030868.jpgLa Bucaccia - BiscottiBiscotti perfectly compliment Vin Santo as a way to finish a great mealhttps://theprovender.com/wp-content/uploads/2009/07/p1030867.jpgLa Bucaccia - Dessert WinesVin Santo 3 ways, all of them delicioushttps://theprovender.com/wp-content/uploads/2009/07/p1030863.jpgLa Bucaccia - Pasta 2Pappardelle with wild boar ragu; savory and sweet, rich and delicious, this is a classic cortonese/tuscan dish that perfectly captures place and transcends timehttps://theprovender.com/wp-content/uploads/2009/07/p1030860.jpgLa Bucaccia - Cinghiale ParadiseCinghiale Paradise - wild boar sausage, prosciutto con melone, salame, finocciono with apricot, and bressola with apples. You sure can't get this in the US. https://theprovender.com/wp-content/uploads/2009/07/p1030831.jpgLa Bucaccia - InteriorThe interior of La Bucaccia is the former cellars of the 13th century Palazzo Cattani https://theprovender.com/wp-content/uploads/2009/07/p1030827.jpgLa Bucaccia - Sign2009-08-09T21:01:23+00:00monthlyhttps://theprovender.com/2009/07/31/leaning-into-the-good-stuff-at-the-slanted-door/https://theprovender.com/wp-content/uploads/2009/07/dsc_0527.jpgSlanted Door 10Niman Ranch shaking beef cubed filet mignon, sausalito springs' watercress, red onions and lime dipping sauce - this signature does NOT disappoint; the tender, sweet beef and crisp red oinions flavor mixes perfectly with the lime dipping suace (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0526.jpgSlanted Door 9Dirty girl farm haricot verts with beech mushrooms and roasted chili - crisp, crunchy beans with meaty mushrooms and a nice kick (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0525.jpgSlanted Door 8Drool inducing sauteed pork and grapes with hoisin sauce; salty, savory sliced pork paired with bursting fruit is a winner every time (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0524.jpgSlanted Door 7Every meal should begin with a cocktail this perfect - Ginger Limeade with Hangar One Kaffir Lime vodka, ginger, and lime; served on the rocks (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0518.jpgSlanted Door 6Happy, satisfied diners (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0523.jpgSlanted Door 5Hue rice dumplings with mung bean, scallion oil and spicy soy sauce - a creamy, chewy texture with excellent, subtle flavor profile kicked up just so by the spicy soy sauce (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0522.jpgSlanted Door 4Crispy vegetarian imperial rolls with taro root, cabbage, glass noodles and peanuts - food with instructions...(1) put noodles, roll and mint in lettuce (2) dip in the sauce (3) put in mouth (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0521.jpgSlanted Door 3Slanted door spring rolls with shrimp, pork, mint and peanut sauce - so fresh and delicious, we forgot to take the picture until they were almost all gone (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0516.jpgSlated Door 2Spicy yellowfin tuna tartare with english cucumber, scallion and toasted sesame, served on a rice and seaweed crisp - crunchy, spicy bites of wonderful (photo: Marina Cohn)https://theprovender.com/wp-content/uploads/2009/07/dsc_0515.jpgSlanted Door 1Japanese yellowtail with crispy shallots and thai basil - a light, fresh way to both cleanse the palate and begin a meal (photo by Marina Cohn)2009-08-09T20:47:09+00:00monthlyhttps://theprovender.com/2009/08/09/hirozen-gourmet-a-local-sushi-joint-that-is-anything-but-ordinary/https://theprovender.com/wp-content/uploads/2009/08/p1040566.jpgHirozen 8L-R: Spicy grilled yellow tail with scallion; Uni - Santa Barbara Sea Urchin; Unagi - fresh water eel with eel sauce; finishing the meal with a tour of flavors, from rich to briney sea to a savory, sweet, grilled desserthttps://theprovender.com/wp-content/uploads/2009/08/p1040564.jpgHirozen 7L-R: Kampachi - amberjack (or baby yellowtail) with yuzu-kosho; Mirugai- jumbo clam with mint; Yari-Ika - fresh squid with ginger; a return to light and citrus flavourshttps://theprovender.com/wp-content/uploads/2009/08/p1040562.jpgHirozen 6Another highlight, the Wagyu - grilled sake-kasu japanese beef - was perfectly cooked tender, and delicately seasoned sweet and saltyhttps://theprovender.com/wp-content/uploads/2009/08/p1040561.jpgHirozen 5Albacore Clear Roll - albacore, avocado, mango, cumcumber in clear rice paperhttps://theprovender.com/wp-content/uploads/2009/08/p1040559.jpgHirozen 4L-R: Tasmanian Sea Trout with ponzu and scallion; Aji - spanish mackerel with fresh ginger and scallion; White Salmon with scallion; the best trio of the meal, 3 smokey, creamy delicious pieces of fishhttps://theprovender.com/wp-content/uploads/2009/08/p1040558.jpgHirozen 3L-R: Blue Fine Tuna with soy sauce and wasabi; Hirame with ponzu and green onionhttps://theprovender.com/wp-content/uploads/2009/08/p1040556.jpgHirozen 2L-R: Tai - japanese snapper with sea salt and mint; Loup de Mer w/ yuzu-kosho and sea salt; Dorado - French Snapper w/ sea salthttps://theprovender.com/wp-content/uploads/2009/08/p1040554.jpgHirozen 1Cumcumber sunomono - sliced cumumbers, seaweed and shoots in rice vinegar with lemon; a light, refreshing start to any sushi meal 2009-08-09T20:40:28+00:00monthlyhttps://theprovender.com/2009/06/25/il-ridotto-venice-italy-june-22-2009/https://theprovender.com/wp-content/uploads/2009/06/p1030403.jpgP1030403https://theprovender.com/wp-content/uploads/2009/06/p1030402.jpgP1030402https://theprovender.com/wp-content/uploads/2009/06/p1030401.jpgP1030401https://theprovender.com/wp-content/uploads/2009/06/p1030400.jpgP1030400https://theprovender.com/wp-content/uploads/2009/06/p1030397.jpgOutside Il RidottoChad and Sasha with master chef/owner Gianni Bonaccorsihttps://theprovender.com/wp-content/uploads/2009/06/p1030399.jpgP1030399https://theprovender.com/wp-content/uploads/2009/06/p1030395.jpgIl Ridotto SugarsEver seen pink sugar?https://theprovender.com/wp-content/uploads/2009/06/p1030393.jpgIl Ridotto - Braised BeefAre you drooling yet?https://theprovender.com/wp-content/uploads/2009/06/p1030391.jpgIl Ridotto RisottoRaspberry Hurrahhttps://theprovender.com/wp-content/uploads/2009/06/p1030392.jpgIl Ridotto - Dorade w Zucchini Puree2009-07-08T21:02:52+00:00monthlyhttps://theprovender.com/2009/06/25/padua-scrovegni-giotto-le-calandre/https://theprovender.com/wp-content/uploads/2009/06/p1030457.jpgEntrance to Scrovegni ChapelSasha outside the Scrovegni Chapelhttps://theprovender.com/wp-content/uploads/2009/06/p1030499.jpgCalandre Petite Fourshttps://theprovender.com/wp-content/uploads/2009/06/p1030495.jpgThe AlajmosChad & Sasha with Massimiliano and Raffaele Alajmohttps://theprovender.com/wp-content/uploads/2009/06/p1030494.jpgCalandre Medallions of Beefhttps://theprovender.com/wp-content/uploads/2009/06/p1030491.jpgCalandre Roast Suckling Pighttps://theprovender.com/wp-content/uploads/2009/06/p1030488.jpgCalandre Cookbookhttps://theprovender.com/wp-content/uploads/2009/06/p1030486.jpgCalandre Pasta 1Maltagliati and botarga anyone?https://theprovender.com/wp-content/uploads/2009/06/p1030485.jpgCalandre Pasta 2Little lasagna, BIG tastehttps://theprovender.com/wp-content/uploads/2009/06/p1030483.jpgCheese Cart 2https://theprovender.com/wp-content/uploads/2009/06/p1030482.jpgCheese Cart 12010-01-13T09:51:49+00:00monthlyhttps://theprovender.com/2009/06/24/osteria-san-marco-venice-italy-june-22-2009/https://theprovender.com/wp-content/uploads/2009/06/p1030290.jpgTagliolini with Shrimp & EggplantTagliolini with Shrimp & Eggplanthttps://theprovender.com/wp-content/uploads/2009/06/p1030284.jpgP1030284A Real Happy Meal2009-06-24T17:02:48+00:00monthlyhttps://theprovender.comdaily1.02015-02-04T17:10:40+00:00