Tastes of the south

Article Abstract:

Chef James Clark, who had earlier worked in New Orleans with Jeff Tunks, brings sophisticated cooking and Southern flavor to Palette in the Madison Hotel. Main courses include mastery of appetizer technique and interesting combination of ingredients used in the duck and chicken delicacies.

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Where you can eat often

Article Abstract:

David Greggory, the new venture at 21st and M streets from restaurateurs David Hagedorn and Gregorry Hill comes close to being a place where one can eat every day and is a casually attractive restaurant. The restaurant offers the selection of a salad bar with the comfort of a restaurant.

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"Let's eat in the kitchen"

Article Abstract:

One can entertain guests in the dining room, but friends may be taken into the kitchen, where they may eat at the kitchen table, keeping the cook company in full view of ports, pans, even dirty dishes. Rules and tips on throwing a dinner party in the kitchen are presented.

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