Foulmouthed, pink, and LOUD, Taquero Mucho slings affordable Mexican, inventive drinks, and more fuschia than Mary Kay's love shack.

You've heard me say it before, but I will say it again: we are fortunate to have

Deep Purpl (why am I suddenly hearing the opening strums of “Smoke on the Water”?) layers açaí sorbet with a plethora of customer-chosen ingredients into sedimentary masterpieces of fruit, fresh, and flavor.

The whole Pita Fusion concept is like a Mediterranean version of Chipotles with fast-casual service and interactive ingredient selection. And my neighbor was right: these dang things are dang good! The proteins are deeply savory and the veggies pop with color, flavor, and crispness with each bite.

Todd Duplechan and Jessica Maher, they of Lenoir, created Vixen's Wedding as an homage to Goa, India, a former colony of Portugal and current hotspot for European ravers and a genre of techno

chilaquilas and torte and acai, oh my!

This bread is buried and baked amidst geothermal springs, taking advantage of the natural heat underneath Iceland as it roughrides the Mid-Atlantic Rift.

Sometimes the name of a place captures its soul, and “Big Daddy’s Diner” does just that.

Nori offers classic sushi favorites like nigiri and maki. But what makes this place stand out is their all-vegan menu! All of their dishes are made with plant-based proteins, like tofu and mushrooms, that capture the flavors of traditional sushi without the use of seafood or animal products.

The other plates and bites were blurs of bliss, each airy, aromatic, and ambrosial. There was sweet citrus, pepper nibs, and salty echoes of the ocean. The cuts of fish were pillowy and plush and deftly danced across the tongue like Daniel Craig in a Belvedere Vodka ad.