On the itinerary:

Pi's Thai Cuisine:

Good friends of mine. They make, without question, the most interesting variation of Tom Yum Gai I've ever had the pleasure of tasting. It is an explosion of flavor in your mouth, and it represents the very delicate blending of all five tastes that the master Thai chef strives for. You can tell this is a finely honed family recipe that has been generations in the making.

Thang Long:

Finally! I've found a Vietnamese restaurant that I can take n00bs to. Vietnamese cuisine is very complex, yet there are a lot of "surprises" that can take an unsuspecting diner to a place they've never wanted to go - namely that of organ meats and other bits that most westerners would be happy never trying. At any rate, Thang Long's chef is very comfortable serving traditional Vietnamese fare for those who want it, but is also familiar with the proclivities of the gentler American palate. I will be recommending a variety of Bun dishes as well as the Hue (pronounced WAY) Soup, in addition to any of the dishes served in their Hanoi Thick Sauce - a choice of either pork, chicken, or catfish (or a mix!). Wonderful!

Raj Mahal:

How do I begin describing the awe I feel when I am in the presence of Raj, in his Mahal. This is a family owned, husband and wife place. Raj cooks, his wife serves, and the food is spectacular. Raj has kind of a haughty arrogance that can only come with the confidence that you can indeed put your money (or in this case, your curry) where your mouth is. Brash, short-tempered, and curt, Raj will serve you with a no-nonsense flourish that will put a smile on your face. He's quite a character. Once you taste your first bite, you forget all of it, and get lost in the mystique of truly handcrafted Indian food.

Josephine's:


Inspired by French cuisine, they feature crepes as a primary menu item - but not your ordinary "dessert" crepes, no! These are crepes filled with a delectable and bountiful array of meats, sauces, and vegetables. For example, the chicken crepe is smothered with a mustard bourdelaise and the Seafood crepe is stuffed with some of the largest scallops I've seen in a non-coastal restaurant. Expensive, decadent, and not to be missed.

Please sign up for any of the four restaurants you are interested in attending with me. I will provide menu guidance if you want, or you can free-form it. The PANCAKE HOUSE is NOT a part of this food tour - that is a LAN-wide event.

Bon Appetit!