Serious Eats - seriouseats.com

LOOOVE Neapolitan pizza, but ours just didn't turn out like the one from your review. The wife and I split a Diavola, and while the toppings were wonderful, the whole thing was relatively limp and fell apart the moment we sliced into it. I think if it was much crisper and had just slightly more sauce I would have been a happy camper.

Bacon, cheddar and rosemary fritatta.

Wrapped around a ripe fig filled with goat cheese.

The Spice House in Chicago

After I took the plunge and tried boudin noir (french blood sausage) my mind was made up and I became an instant convert. Now I have a stash in my freezer at all times.

The Whitney
Expensive, but I went with my wife for our first anniversary and it was amazing. And if a lab tech can afford to eat there on a special occasion then practically anyone can.

I had the pleasure of eating completely raw chicken sashimi (none of that partially cooked crap) on a trip to Tokyo a few years back. The texture was very similar to that of fish sashimi I have had and when eaten in the same way with a little wasabi and soy it was a phenomenal appetizer. I just hope it wasn't the only time I will ever have to experience such a delight.

Quit thinking that you shouldn't eat it because it's "gross" or you can't get over the texture. I've had underdone chicken and it was in no way reminiscent of the chicken sashimi I ate. I have a feeling underdone chicken has such an odd texture due to it being partially cooked and warm; nothing like the sashimi I had in Tokyo.