Serious Eats - seriouseats.com

Of all the cookbooks I own and have read, James Beard's Delights and Prejudices: A Memoir with Recipes is still my favorite. I've got a copy of the original 1964 edition that I'd purchased at Bonnie Slotnick's in the village long ago...oddly not very far from his house. To read it is to know James Beard in full...to feel his feel for the warmth of food and more so for the serving of food with love.

Isn't that just a Little Pie Company pie - Sour Cream Apple Walnut?

Wow - this is unbelievably detailed and meticulous research. I like the Mizza...I want it now!

Petite Abeille Pain Perdu (french toast)

Although I agree that there are quite good meals to be had at upscale chains - I had a particularly memorable fried loup with a lovely half bottle of sancerre once at the legal seafoods in Logan airport - I don't think that these restaurants need to be reviewed. The entire point of these high end chains - just like low end chains - is that they are serving a predictable meal. You should be able to have the same experience at the Legal's in Faneuil Hall as the one in Philly as the one in Palisades Mall. What purpose would a review serve? Quality control? Yup - same as the one in Boston, check. Independent restaurants, on the other hand, are presenting a new experience and a review is necessary to interpret this experience and guide the diner...and the restauranteur.