Richard reviews Hunan Taste
Today Other Reviewer Richard reviewed Hunan Taste in Catonsville, which fans of Chinese food are comparing in authenticity to the beloved Grace Garden in Odenton. Others, not so much.
Let the wrangling begin.
While I'm at it, I'm going to link to my review of Ullswater in south Baltimore because I was feeling too sickly on Monday to do it. ...
Of course, reviews tend to generate e-mails like this one:
"May I begin by telling you that I am not now a Baltimore resident. However, I was born and raised in Towson during the '40s-50s. I've dined in many, many off Baltimore's best restaurants and could not possibly name all of them here and would not want to bore you by listing them all.... but here are some, just between us, so you can have fun recalling them too... (not in any particular order) Haussners, Miller Brothers, Prime Rib, Maria's 300, Phillips (everywhere), Alonso's (I was a regular), The Greenspring Inn during its peak, with my parents, of course, Danny's, Milton Inn (my all-time favorite.. I first dined there in 1969)... Attman's deli (the best... I first visited the Lombard streeet neighborhood when vendors were selling live chickens to be killed, plucked and sold to customers on a daily basis), Bernie Lee's Hotel (in Towson), Peerce's, most of the Italians in Little Italy and all of the Italian's in Towson.... actually every restaurant in Towson up to and including Paolo's as I have visited frequently, even the crab houses... spread over the city.... my nephew who now owns his own restaurant (Jack's Bistro) was executive chef at Gibby's... OHHHH!!! I really want to go on because the memories are so pleasant. But the only point I wish to make now, which is connected to the subject above, is mostly a pet peeve that I have developed recently. So here it is: why are modern chefs so committed to causing their plated presentations to look so artistic yet still more like what the plate looks like if a lizard with Diarrhea ran around the plate a few times. That's what the photo attached to your review of this restaurant llooks like. Sorry if I'm sounding gross, but I think the plate looks gross, Consider this too: even trying to catch a bit of the spread-out sauce would be difficult being so thin and spread-out thus less flavovr of the sauce transmitted to the diner. Makes no sense and in this case it's not equivalent to "less is more". I'll keep it simple and end here. I look forward to your reply?"
I've bought some time with my automatic out-of-the-office tool, but sooner or later I'll have to deal with it. Anyone want to take a whack?