Author: Trevor Felch

In figuring out which restaurant to make the final destination of my Claremont collegiate career, I had to think deeply about the ways in which the dining scene of the world has evolved since I transferred from middle-of-nowhere Ohio to southern California after my freshman year. As improved as Cleveland’s

With the amount of exclamation points on the menu at Eureka!, Claremont’s new gastropub sets a high bar for itself. Although it's only a little over two weeks old, the place is already as hopping as the Back Abbey, its obvious rival in this now gastropub-rich village. However, Eureka! offers

The most daunting part of Claremont McKenna’s annual International Festival is deciding what in the world to eat. Everywhere you look, something begs to be devoured—dishes you've never even heard of before or usually can't get anywhere other than some hole-in-the-wall mom-and-pop restaurant in some random community of Los Angeles.

Soccer, tango, beef. It’s the golden triangle of Argentina’s culture: Tango halls cover the massive capital Buenos Aires, soccer legends are known simply by their last names, and beef is the meat of choice. Beef for lunch. Beef for dinner. It’s the pride of the country’s gauchos and its citizens;

It's a little shocking how sushi has wiggled its way into the heart of America. The most expensive restaurant in the country is a sushi bar in New York; celebrities flock to hip L.A. spots where the actresses at the tables are thinner than the slices of hamachi. The most

Our college town has certainly grown up. In Claremont, home to some 7,000 or so college students, there are two wine bars, one gourmet cheese shop, a jazz and fondue club, and a dream gastropub for a Belgian beer connoisseur. A dive bar for cheap PBR or Coors Light? Not

Marie-Anne Cantin, arguably the queen of the cheese world, runs a fromagerie palace in Paris that smells of the most pungent rocquefort—and is situated in a cave made of cheese. It is impossible to leave Chez Cantin without ten pounds of Brie and chevre in your grasp and reeking of

While I was studying in Paris last spring, a French friend of mine asked if we should get a group together for brunch at Le Pain Quotidien. Normally, with chain restaurants so ubiquitous that their websites have a “choose a country” option, I would stick up my nose in disgust

Texas barbeque is all about the beef. Beef brisket or beef ribs, it doesn’t matter: your beef is grilled with the sauce on the side, because the beef is the focus of your meal. An outstanding barbequed brisket can be so tender, a plastic spoon could cut through it. While

For a small city like Claremont, the number of Italian restaurants—none of them named the Olive Garden!—we have to choose from is fairly astounding. We could be in San Gimignano for the sheer quantity of Italian food, except the freeways and Indian Hill don’t look much like medieval walls and