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Toppings include Spanish eggplant, Kalamata olives, feta cheese, red pepper aioli and tahini.
You place your order for molotes with mushrooms or cheese, red or green sauce, then sit on a bench to wait.
That salad was a tropical treatthat's an agreeable mesh of goat cheese, red onions, melon, strawberries, greens and spiced almonds and cashews covered with a tangy citrus vinaigrette.
0ther rogue foods can be butter, hard cheese, red meat - all heavily loaded in fats which are tough on digestion and most particularly the liver.
As a chef, Mr. Besh cannot resist making the sawdust more delicious, with grated cheese, red pepper flakes and pine nuts.
Two salads were standouts: Spinach salad, with pear, a few too many cranberries, bacon, goat cheese and red onion, was pleasingly playful; the marinated beet salad with arugula, goat cheese, red onion and toasted almonds was its somewhat subdued equal.
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The menu lists dozens of options, from the flying fish scramble of eggs with smoked salmon and dill ($11) to the "Sklarmageddon" — "an omelet built to kill" that's loaded with three meats, jalapeño cheese, red-chili pecans and maple sour cream ($12.50).
The market, built in 1912, resembles a cavernous Victorian train station engulfing stands bursting with local cheeses, red and black caviar, pickles, wild boar and other game, borscht, vodka and other local treats.
Tabletop pierrades and raclettes let patrons cook up their own shrimp, chicken, fish or filet mignon in communal fashion, before dunking the morsels into melted cheeses, red wine or garlic sauces.
One recent night the list included a tuna sashimi appetizer (nice pieces of fish with wonderfully fresh wasabi); barbecued ribs in a dry rub, Memphis style (good smoky flavor); and an Arthur Avenue sampler that featured tasty artisanal cheeses, red wine sopresatta, hot prosciutto and other imports from the Bronx.
We were attracted to the restaurant Brix by the words "Mediterranean cuisine" and were pleased with our goat cheese-red pepper salad, Caesar salad and spinach-ricotta pizza as well as a fresh blueberry-raspberry tart.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com