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posted a Quick Tip about Spaghetti. June 12, 2011
posted in Gourmand
Spaghetti
One of my perpetual contenders for best food ever! I love the way it tastes with a spicy spaghetti sauce, some garlic break and a small salad on the side, and a decent red wine!
reviewed Green Zone. May 02, 2011
Green Zone
I'm such a nerd so whenever I think of the name of this place, I always think of Sonic the Hedgehog. But anyway, in the San Gabriel Valley, there's pretty much a bunch of Chinese food restaurants …
reviewed Roy's Hawaiian Fusion. December 28, 2010
Roy's Hawaiian Fusion
   Friend Adrienne just went on and on about Roy's on a recent visit to Hawaii. While I've thought about going to the Roy's in Newport Beach several times over the last few years, …
posted a Quick Tip about Spaghetti. October 18, 2010
posted in Gourmand
Spaghetti
Whole Wheat- esp from Italy is much more healthy for you...
reviewed Nahm. August 15, 2010
posted in Go Hong Kong
Nahm
It was my 2nd visit to the Elements in Kowloon and my 1st lunch visit. I walked around trying to find a noodle house since I was alone and wasn't really that hungry to have a full meal. I do love …
posted a Quick Tip about Sun & Moon Cafe. May 12, 2010
posted in MBlocal
Sun & Moon Cafe
sushi is okay. Beer bongs really draw the crowd in here. owner is Hiro and i wish his business was doing better. i haven't been in years
posted a Quick Tip about Waraku (restaurant). February 26, 2010
Waraku (restaurant)
Lovely Japanese style chain restaurant which also serves pasta. Love the ink squid spaghetti! Waraku has an outlet in L.A. Check it out!
posted a Quick Tip about Spaghetti. February 26, 2010
Spaghetti
Ika-sumi (squid ink) spaghetti is awesome! If you haven't tried it, make sure you do. I must admit you need to be adventurous though ;-)
reviewed Spaghetti. February 26, 2010
posted in Gourmand
Spaghetti
Carbonara you may have heard of, but have you heard of Ika-sumi?   Ika-sumi (Squid Ink) is the Japanese term. I haven't seen it elsewhere other than Japanese Fusion restaurant but then I'm …
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