by Danielle Oteri
November 24, 2010
“I imagine the kitchen at Cyrus resembles a Swiss watch factory. Each dish was tiny, but every bite crafted to ring a different chord of satisfaction and I left so full I wanted to crawl to the car on my hands and knees.”
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by Casey Barber
December 17, 2009
“A quick primer for the unitiated: known as the “fifth taste,” umami is actually the presence of the amino acid glutamate in a dish, and is found in foods with a rich and savory mouthfeel: meats, mushrooms, anchovies, fermented things like soy sauce or fish sauce, rich broths and stocks, and aged cheese (those little crystallized bits in your Gruyere are actually amino acids!).”
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