US – Friday, March 19
Gallivan is a chef for all seasons
There’s no secret to why Terrence Gallivan of August restaurant is this week’s Hot Chef (um, just look at his picture). But this Virginia-raised chef is nice as well — he won’t even say anything bad about Gordon Ramsay.
 
Philly Going Out
Second helpings in Philly this spring
Movie sequels are rarely as good as the originals. So don’t think of these openings as sequels, but second acts.

New York Going Out
Where to celebrate in the city
Almost every single bar in the city will be serving up beer and other specials for St. Patrick’s Day, but here are our picks for places that have the extra luck of the Irish.
 
Philly Going Out
Shakey Lyman has the blues
Michael Lyman’s mother started calling him “Shakey” — meaning little Shakespeare — after the 16-year-old showed a precocious interest in poetry. It stuck. And it’s hard to imagine the longtime Philadelphia blues troubadour with any other handle.
New York Going Out
Warming up with a chef for all coasts
Poor Jonnatan Leiva — he moved here from San Francisco right before our snowy winter. But although he might be cold, his kitchen is heating up the New York restaurant scene. Since arriving at 10 Downing Food & Wine in October, he tells us he’s revamped the menu to make “90 percent of everything in house to focus on back-to-the-basics food.”
 

New York Going Out
NYC brunch becoming brazen
Plain ol’ scrambled eggs coupled with a mimosa for brunch? Too uninteresting for some local restaurants that are spicing up their brunch menus with dishes that go beyond the normal pancakes and coffee.
 
Philly Going Out
Get comfortable with the special
If it’s Thursday, it must be bouillabaisse. A growing number of restaurants are offering “plats du jour” that go beyond the standard menu items with traditional dishes of yesteryear. Just match up the night with your nostalgic hankering, and you can have a meal that takes you back in time as you satisfy your tastebuds of today.
New York Going Out
Gin, meat and one full night
Gin and meat. If that combo makes your inner-Brit all tingly just thinking about it, attend next week’s Gin and Meat seminar at Brooklyn Kitchen Labs. Join butcher Tom Mylan and Bombay Sapphire’s master mixologist, James Moreland, as they pair and discuss meat dishes (from porterhouse steaks to chorizo-stuffed duck hearts) with classic and contemporary gin
 
 
 

New York Going Out
Stinky cheese festival
Menus tend to avoid the adjective, but for the next week, “stinky” will take top billing at nine NYC French restaurants during the Annual Winter Cheese Festival (www.tourdefrancenyc.com).
 
Going Out
Where to go and what to do
Julieta Ballesteros is a mole master
In praise of bread baskets
Valentine’s Day dining made easy
Top 5 romantic places to propose
For a really good time, call ahead
Can you keep up, Cupids?
Chef with a mastery of meat
Where to watch the big game and drink a big drink
Where to go and what to do
Going Out
Crushing on the can
Out with the old Restaurant Row
Restaurant Week Truck gets soupy
Stepping up to the cheese plate
Drink like Don Draper — and your grandfather
Grown-up pizza and beer — a love story
New sounds, new look for a UCity venue
To do in 2010: Find the best Thai food in Philly
Finally, a Hot Chef for all four seasons
Have a happy New Year’s Eve — and skip the lines
 
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Music
MMMpod
The March MMMpod features conversation and music from Surfer Blood and The Allman Brothers Band (There's a double-bill you're not too likely to see. However, Gregg Allman does mention Hannah Montana!). We also speak with Vampire Weekend and the Dropkick Murphys.
 
 
 
Metro Life Panel
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