Dining Guide The Times of Northwest Indiana A restaurant that provides some of the freshest Middle Eastern food in the region at reasonable prices. The family recipes, from Jordan and the East Bank, are authentic and carefully prepared. Hot, fresh pita bread with hummus and three other appetizers are served as you are seated. The Farm Lobby Washington Post * 1/2 Agraria A Striking Entrance With Dishes to Match New York Times Onyx, in Williston Park, replaces a previous restaurant at its location and represents a noticeable step up in food and service. Five birthday dishes at Old Chicago The Wichita Eagle The popular restaurant is turning 30 and is celebrating with a few special menu items, available through Oct. 15. Among them: 1. Chicago Seven pasta: Cavatappi pasta is smothered with tomato sauce, Italian sausage, green peppers, mushrooms, olives, red onions and topped with two meatballs. Cavalcade of cupcakes Daily Record The cupcake is a classic, let's face it. An unsung favorite for eons, in recent years it has hit the culinary pop charts, even the art scene. The sugary little darlings have become big business, but they still retain their cozy place in our hearts. A new place to get your daily kick of Starbucks Fort Wayne News-Sentinel The new Starbucks downtown at Jefferson Boulevard and Fairfield Avenue is opening officially at 5 a.m. Friday. Good Grub Fort Worth Weekly This neat, 50s-style, blue-collar diner is a blast from the past with Marilyn Monroe, James Dean, and a skinny Elvis smiling down from the walls; squeaky-clean black, white, and red interior; comfy booths; and waitresses who call you “honey” as they refill your coffee cup endlessly at no extra charge. Come Into My Kitchen: One giant leap for baker man Kansas City Star Although Don Livasy, 74 doesn’t pole vault and bake at the same time, he has found a project that combines his two hobbies. He’s creating Vault Man’s Special Recipes, a collection of his favorites. The chef's special SEMissourian.com The smell in Tom Harte's kitchen is easily recognizable. The sweet, rich and slightly bitter aroma of chocolate. Harte stands clad in an apron, a large bowl of melted chocolate sitting on a nearby stovetop. He's in the middle of preparing a cake called Death by Chocolate. Special events are on the menus this fall at Shore campus dining halls The Daily Times Meals are served at Salisbury University and the University of Maryland Eastern Shore three times daily, but some marquee dining events are worthy of public note.
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