Food

Restaurant Week Spring 2016: Czech Pleeze

Czech Pleeze returned the homemade taste to me, as it does commonly for the local community. ...


Food

Restaurant Week Spring 2016: Uncle Tony's

We learned that the Italian dressing, referred to as “liquid gold” by the staff, is also prepared in-house. The recipe comes from a past head chef, who continues to makes it ...


Food

Restaurant Week Spring 2016: The Shop

To sum it up, The Shop is nothing short of a delight. From ambience to customer service, this establishment is the cool Brooklyn coffeehouse that Binghamton revivalists dream of. For a $12...


Food

Restaurant Week Spring 2016: Chatterbox

The small pieces of shrimp were overpowered in both size and spice by the chorizo, but that did not really break the dish as they were both only a vehicle for the ...


Food

Restaurant Week Spring 2016: Lost Dog

If there is no current rule that you need to go to Lost Dog Cafe before you graduate, then there should be. Known for its signature rigatoni àla vodka and dietary accommodations,...


Food

Restaurant Week Spring 2016: Zona & Co. Grille

Zona & Co. Grille prides itself on flavor and freshness — two ideals that they definitely accomplish, with the fresh crate of lobsters that came in each day, and their farm-to-table ideology. ...


Food

Restaurant Week Spring 2016: Citrea

Citrea stands out as being unique: it is not a burger joint, brewery or a steakhouse. Even calling it a “pizza place” isn’t entirely fair, as Citrea boasts a shifting menu that...


Food

Restaurant Week Spring 2016: Sake-Tumi

Next, we tried the new firefighter roll with soft-shell crab, eel, cream cheese, spicy mayo and avocado. Each piece required at least two, solid, delicious bites. ...


Food

Restaurant Week Spring 2016: Whole in the Wall

From their crescent-like shape to their creamy interior, the falafel bites were not your average falafels. ...


Food

Restaurant Week Spring 2016: Muffer's Kitchen

Crispy, tender and always cooked to perfection, it’s the type of chicken you can’t cook without love, care and respect that the 80-plus year-old recipe commands. ...