Food

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You may think Bub’s at the Beach is just another fun restaurant/bar that serves the best jumbo wings in the neighborhood. But you’d be wrong. It’s actually Steelers Nation (as in the Pittsburgh Steelers), according to general manager Andrew Bennington. On Sundays, the restaurant is packed with Steeler fans, some who’ve been coming to Bub’s for up to 20 years, “cheering and doing their thing.”
In an area packed with restaurants competing for hungry customers, Bare Back Grill’s general manager Kyle Anderson has a theory about what sets his restaurant apart from others. “It is our food,” he said. “We pride ourselves on having the best food here in PB by offering a variety of fresh-made daily items that hit the spot every time you visit.”
This season delivers a bounty of exciting fruits, roots, seeds, gourds and grains to inspire us all to become salad enthusiasts. Here’s how. Green with Envy: Take a break from anemic, low-achieving Iceberg lettuce, and change up with antioxidant rich, brain-boosting dark leafy greens. Crisp Romaine, Caesar’s classic go-to green with a fantastic store of Vitamins A and K; peppery Arugula, a sexy little number with aphrodisiac properties dating back to ancient Rome; tender Mâche with sweet and nutty nuances, and fabulous Frisée with funky, lacy leaves and a bitter edge that wakes up ho-hum salads. There’s more. Delicate, pale green Butter lettuce, frequently “living” with roots still attached, and kale, the king of leafy greens, whether Curly, Lacinato or Dino varieties with sturdy stems and stiff leaves adds a tangy bite.
Breakfast, hands down, is the most important meal of the day as it “breaks” the “fast” from the previous night’s sleep, fueling the body with essential nutrients while jump starting the brain to take on the morning’s activities. I’ve observed six breakfast styles during my travels, and would like to make some suggestions for getting the most out of this vital morning meal.
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KITCHEN SHRINK: The other day when I opened my patio door, I heard the susurrus of wings that startled me.
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