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Showing posts from December, 2013

Anne's Preserves

I've just been introduced to Anne's Apple Butter. I love the rich flavors of apple butter and Anne's fulfilled all of my wishes for a great apple butter: rich apple taste complemented by a big bouquet of spices. Anne also makes a variety of other preserves. She sets up shop at the Callanwolde crafts fair; you can also email her at .

Rosslyn VA: Amuse

Rosslyn is a food desert. Even during the weekday, this neighborhood has a limited set of eating options, particularly if you are interested in reasonably-priced food. On the weekend, things get much worse. Amuse is located in the Le Meridien Hotel but it isn't open on weekends. I'm disappointed that Le Meridien doesn't have restaurant service for its patrons on weekends. I ended up eating dinner at the chain fast food spot across the street. I did have breakfast at Amuse. This is my omelet, which you can order with your choice of up to three ingredients. The omelet itself was pretty good, cheesy in the middle and a nice little crust around the edge. But it took 15 minutes to arrive even though the restaurant was nearly empty. I was disappointed in the service.

ATL: The Varsity

What do you do when you're stuck at the airport on a rainy day? Varsity Run! It took The Varsity 70 years to make it to ATL, but I'm glad they did. This is my slaw dog. Very doggy---a great hot dog taste. I only recently discovered the slaw dog. The creamy slaw makes a great combination with the dog.

Eating Around Georgia Tech: Star Provisions 2 Go

The Westside is such a target-rich environment for food that I don't often get as far as Star Provisions. But this was my day to head to the 2 Go side of Star Provisions. I've eaten there on several occasions with great success. And don't worry, they won't chase you out if you try to eat on premises. I went against my usual instincts to try an outstanding tart. The two most obvious tastes, in my opinion, were the egg center and the crust. The egg filling was wonderfully light and fluffy (something I've never managed in my own tarts). The filling also included button mushrooms and two kinds of cheese, both of which were good but subtle. The crust was a truly outstanding contrast to the filling, rich and flaky.