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About ChefTonee
Location: Great Neck, NY
About: In cooking school, I am categorized as as enthusiastic amateur. Love everything about food: preparing it; presenting it; eating it; reading cookbooks, reviews, history; restaurants at every level; etc.
Favorite foods: A medium rare ribeye, a sloppy, a dripping cheeseburger, butter, bread right out of the oven, butter pecan ice cream, pulled pork, grilled cheese with bacon, my butter cake with chocolate buttercream
Last bite on earth: A 1/2 lb. crab cake with a sweet corn salad, a rib eye with Bearnaise gratin potatoes and roasted asparagus, finishing with a hot fudge sundae.
Am I the only one who believes that food reviewing is extremely difficult? When I consider how large and important food is in our lives, I'm impressed with how few adjectives there are to describe food. It's not an easy job.
I think that Bruni does an outstanding job. Almost as good as Melissa Clark, who is unmatched when it comes to food writing.
Give Frank a break. Yes, today was off note for me. But his columns and his blog are articulate, entertaining and useful more than 99.9% of the time.