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Dining Reviews

We’re Crushing on Sartre and You Will Too

Despite a turbulent year, during which two head chefs departed, Sartre still delivers.

F&N Goode Chick’n Tenders Serves the Tastiest Tenders in Town

We judged five local spots by crispiness, juiciness, size, and overall flavor to help you decide which fried chicken joint serves the tastiest tenders (and jazziest sauces).

Woodhouse Kitchen + Bar Searches for Its Slavic Soul

There is a big blank space in our landscape for Russian food, but barring a few regional standouts, its menu is dominated by predictable Italian and American fare that is pretty good but nothing special.

Crown Republic Brings Value and Flair to Downtown

What makes Crown Republic special isn’t its handful of outstanding dishes. It’s the place’s sheer consistency.

Clyborne Gives Mason More of What It Already Has

One of the first things I look for on a menu are the oddballs, the strange dishes that show what makes the chef tick,...

Get Your Quick (and Cheap!) Indian Food Fix at OTR’s Injoy

Injoy takes what you love about traditional South Asian cuisine and gives its Indian-inspired fare the Chipotle treatment

Mac Shack Is Like a Salad Bar, But With Mac-and-Cheese

Ever wish you could go back to the simpler days of your childhood? Us, too. But we’ll settle for the next best thing at Keystone’s Mac Shack, where the food is unapologetically over-the-top and decidedly not mom-approved.

Bombay Brazier Goes Beyond the Buffet

The Montgomery eatery sticks with tradition to set its Indian food apart.

Cilantro Vietnamese Bistro Is Back At It

Countless businesses have come and gone on the strip of West McMillan Street between Clifton and West Clifton Avenues, but fortunately for Cilantro Vietnamese Bistro’s avid following, it reopened on the crowded block in July after a four-month hiatus.

Sacred Beast is a New Late-Night Fixture in OTR

It’s hard not to notice that Sacred Beast is always open. Through some Herculean effort, the restaurant operates seven days a week, from late morning until well past midnight on five of those nights, making food from scratch.

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