Food critic Claire Cipriani digs in at Loco Margarita Bar and Grill. 

A common summer sight at the Ithaca Farmers Market is the long line of local meat devotees waiting to get their hands on house-made chorizos and charcuterie from a local farm, The Piggery.

Harry Flager shares his take on the food quality at Moosewood, the nationally renowned local vegetarian restaurant. When he compares the flagstaff restaurant downtown to the newer branch in Anabel Taylor, the results are somewhat surprising.

This past weekend I had the pleasure of eating at one of my favorite restaurants in Ithaca, John Thomas Steakhouse. For me, John Thomas is my Peter Luger’s away from home. The meat is prime dry-aged beef, just like Peter Luger’s and everything from the steak sauce to the menu selections represent how a true American steakhouse should be. Though rustic and low key from the outside, the quality of food clearly demonstrates why John Thomas’ has been an icon in Ithaca for so long.

The exterior of John Thomas is quite plain on the outside and along with the overcast weather, paints a fitting picture of Ithaca.

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