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by Tamara Wieder |
November 18, 2008
Break out the Champagne for Davio’s and Avila owner Steve DiFillippo,
who was inducted into the Massachusetts Hospitality Hall of Fame,
sponsored by the Massachusetts Restaurant Association, on November 17.
It’s well-deserved recognition for the man...
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by Louisa Kasdon |
November 14, 2008
What does it take to transition from cook to chef? It isn’t automatic, you know. Just because you’ve been working hard, have cooked long hours in a professional kitchen, and maybe even graduated from culinary school doesn’t necessarily mean you’ll ever...
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by Louisa Kasdon |
November 03, 2008
Think there's no place like home? Think again. Two minutes after walking through Sofra’s doors for the first time, I found myself straightening the Turkish kilim rugs that line the wooden benches as if I owned the place. As I plopped my bag on a bench...
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by Louisa Kasdon |
November 03, 2008
It's a reverse commute for Jacky Robert’s ultra-urban Petit Robert Bistro, as a third Eiffel Tower pops up in Needham. The menu and price point will be exactly the same as at the Columbus Avenue and Kenmore Square locations, which is extremely good...
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by Louisa Kasdon |
October 17, 2008
To the delight of cocktail lovers everywhere, Barbara Lynch opens Drink, the first of three Fort Point ventures Fresh from the shower after her early-morning boxing workout, her hair damp and loose, chef Barbara Lynch steps into the dust of the construction...
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by Tamara Wieder |
October 17, 2008
And so it begins: some local restaurants have started tweaking their menus and price points, and whether or not they say so, you know the failing economy must have something (or everything) to do with it. Over at Sage, chef/owner Anthony Susi has unveiled...
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by Louisa Kasdon |
October 03, 2008
Good news for public market fans. The Massachusetts Legislature has approved $10 million for a Boston Public Market that will be a hub for locally produced foods from across the region. Governor Deval Patrick, a major foodie himself, signed the bill,...
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by Louisa Kasdon |
October 03, 2008
After years of searching for just the right space, Chuck Draghi returns with Erbaluce Chuck Draghi gets an A for perseverance. Twice he’s come this close to opening a restaurant of his own, only to have the deal fall apart at the eleventh hour. But this...
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by Louisa Kasdon |
September 22, 2008
Indian cuisine goes Coastal in Brookline When I finally sat down with a map, I didn’t know why I’d been surprised when restaurant entrepreneur Vik Kapoor of Harvard Square’s Tamarind Bay first floated the notion of a new venture specializing in Indian...
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by Louisa Kasdon |
September 22, 2008
How about night school for grownups who love to eat and drink? Instead of AP chemistry, sign up for the Boston Wine School’s “WINE 101: Wine Tasting for the Complete Novice,” a fourclass series held on Tuesday nights starting October 7 and taught by Wine...
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by Louisa Kasdon |
September 08, 2008
Sometimes you feel like a splurge, and sometimes you don’t. But even when you’re feeling more like Scrooge than a big spender, you still don’t want to settle for crapola for dinner. It just means you have to think a little more creatively about where...
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Filed under: Feed, Restaurants, venue:Tremont 647, Venue:Persephone, venue:Hungry Mother, venue:Sibling Rivalry, venue:Petit Robert Bistro, venue:Pops, venue:Sorriso, venue:Morton's, venue:Gaslight, venue:Beehive, venue:Tavolo, venue:dBar, venue:Masa, venue:Ashmont Grill, venue:Les Zygomates, venue:Blue Room
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by Louisa Kasdon |
September 08, 2008
There’s a second location for entrepreneur Scott Herritt. The chefowner of Grotto, at the base of Beacon Hill, has opened Marliave, steps from the Park Street T station. Herritt is pitching Marliave’s menu as “New England–sourced food with Italian and...
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by Louisa Kasdon |
August 25, 2008
Why do we eat out? Over the past few weeks, I’ve been asking chefs what they’re doing to convey value to their customers in a deflating economy. Gas prices are high, jobs are shaky, yet still the body needs to be fed. Whether you eat in or out, the cost...
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