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Friday | The New Zealand Herald
Address: 3 O'Connell St, Auckland City Phone: 377 1884 Rating out of 10: Food: 8 , Service: 8, Value: 7, Ambience: 8 O'Connell Street Bistro's Limousin veal fillet, truffle gnocchi, broad beans, peas and Bacon, panko crumbed veal sweetbreads and porcini jus.
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Friday Apr 18 | CBS Local
It seems that there's always something new popping up on the Boston Waterfront, but this is THE spot where you and your friends are going to want to "Gather".
Friday Apr 18 | Serious Eats
There always seems to be a wait for brunch at Five Leaves in Greenpoint, and for good reason.
Friday Apr 18 | Seattle Times
Seared halibut on the lunch menu at Loulay, with fingerling potatoes, watercress pure and caramelized fennel garnished with lotus-root chips.
Friday Apr 18 | Portals and KM
We have been enjoying some wonderful meals in New Orleans this year. Here are the top twelve in order of our participation.
An expansion of the successful Crested Duck Market in Beechview, Crested Duck Restaurant is a showcase for small-batch, housemade products - sausages, pts, prosciuttos and more - served with high-quality accompaniments.
And over the next five weeks, we tasted, tested, evaluated, and rated meatballs from 16 top local restaurants.
Chicken fat, duck fat or extra-virgin olive oil can flavor these bun-less sliders, which are coated in matzo and go great with sweet potato fries.
Melissa d'Arabian, host of the Food Network's "Ten Dollar Dinners" and "Picky Eaters Project," will present a culinary demonstration at 6:30 p.m. Friday, April 25, during the Market Square Art Fair, sponsored by the Dogwood Arts Festival.
Farragut Wine & Spirits, 11238 Kingston Pike, is hosting a wine tasting event from 3-6 p.m. Friday, April 18. A selection of Yellow Tail wines will be featured.
But Magavon Toby, executive chef at the charming Thyme to Indulge Bistro + Catering , wants to make it even better.
Edible enlightenment from our eatery experts and colleagues Richard Nalley, Monie Begley, Randall Lane and Chef Jeff Lamperti, as well as brothers Bob, Kip and Tim.
Just in time for Easter and brunch season, Andrea Slonecker offers a new way to poach eggs in her just-released cookbook, "Eggs on Top: Recipes Elevated by an Egg."
Bistro Wagon Rouge Beef cheeks Bourguignon, cassoulet and steak frites are just some of the top draws at this East Side diner, reinvented and rediscovered by locals.
Terrines like this duck and fig version in David Lebovitz 's new cookbook, My Paris Kitchen , look difficult, but they're actually not much harder than making a meatloaf.