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Third Time's a Charm

Third Time's a Charm


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 time, it’s really happening. This month, chef Draghi and his partner, Joan Johnson, will open Erbaluce, an enoteca and modern Italian restaurant tucked away in Bay Village in the former home of Dedo. It’s a small mom-and-pop restaurant that Draghi intends to be a “little urban oasis, where the chef is behind the stove every night, proving himself and his food.” Draghi says Erbaluce will be “evocative of the Northern Italian region of Piedmont, where the sun comes up every morning, shears off the morning mist, perfumes the air with lavender and sage, and then turns the fields green against a sky of electric blue.” (In addition to being a chef, Draghi is also a playwright.) ...
Less and More

Less and More


 

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 and how to eat. So here’s something for local newcomers to consider: true, Boston has plenty of worldclass, big-ticket eateries, but it also has more than its share of places to eat where the bill for two can be under $40, excluding the bar tab.

Of course, ethnic restaurants are dependably cheap eats. Good food, fast service, fair prices. But as terrific as the cuisine can be, sometimes the atmosphere at the nearest Indian, Chinese, Thai, or Mexican joint leaves you feeling a little less than festive. If dinner out was only about spending as little as possible, where would the joy be? Think of this as a little cheat sheet on where to eat when you don’t want to sacrifice style just because you’re a little short on change.

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Spanish lessons

Spanish lessons


Spain comes to Boston — and it’s not your father’s Latin food The South End keeps getting more interesting. Now there’s a corner of Harrison Avenue where Spanish is spoken with a Castilian lisp. The accent isn’t Cuban, Ecuadorian, Peruvian, or even Mexican...
Feeding frenzy: barbecues

Feeding frenzy: barbecues


 

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Feeding Frenzy: Turning 30

Feeding Frenzy: Turning 30


 

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Feeding Frenzy: Chowhound.com

Feeding Frenzy: Chowhound.com


 

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Meet The Press

Meet The Press


Life in a changing restaurant world, where everyone with a laptop is a potential food critic. A few weeks ago I went to a seminar for the restaurant trade. There was a lot of excellent information for chefs and owners — where the real-estate market is...
Fashion plates

Fashion plates


It’s not just ingredients that make a dish trendy “Great chefs love fashion,” says Boston Public’s Pino Maffeo. “And great food, like great fashion, goes through time warps where something that was perfect a year or two ago is totally unstylish today...
Pathway to Citizenship

Pathway to Citizenship


Prepare to prep your own food, clear your own tables, and wash your own dishes. That’s what the Boston restaurant scene might look like without any foreign-born workers — legal or otherwise — in these days of immigration angst. One restaurant owner has...
Summer in a pot: why clambakes - in a restaurant or on the go - are a New England rite

Summer in a pot: why clambakes - in a restaurant or on the go - are a New England rite


As a native New Englander, I claim the clambake as my natural summer rite — and right. We’ve got lobsters, we’ve got clams, and we’ve certainly got sand, seaweed, and salt water. In August, there’s even fresh corn. But what is native or New England-y...
Pho business: In the kitchen with Arnond Sreesuvan

Pho business: In the kitchen with Arnond Sreesuvan


WATCHING PHO Republique chef Arnond "Arnold" Sreesuvan make the broth for his chicken pho is an awe-inspiring lesson in the rewards that come from exquisite focus and a near-religious devotion to culinary excellence. Over the course of an afternoon...
Feeding Frenzy: Beehive, West Side Lounge, Café Z, Lumière, and Craigie Street Bistrot

Feeding Frenzy: Beehive, West Side Lounge, Café Z, Lumière, and Craigie Street Bistrot


ANOTHER SIGN of spring are softshell crabs, in season for about a month each year. As part of his "30 Days, 30 Ways" promotion, 51 Lincoln chef/owner Jeff Fournier will be preparing them a different way each night in May. >> Over at the...
Feeding Frenzy: Central 27, MKT, and Aura

Feeding Frenzy: Central 27, MKT, and Aura


AFTER SIX years of toiling in basement kitchens at Saint and Domani, chef Rene Michelena is on top of the world - quite literally. He's moved up to a fourth-floor kitchen as executive chef at two new dining spots in the Financial District: Central...
Host of Opportunities: An open letter to a restaurant owner

Host of Opportunities: An open letter to a restaurant owner


DEAR RESTAURANT OWNER: All we wanted was someone to welcome us. It was an early dinner at your chic new neighborhood bistro. We'd heard good things about the steak. We were psyched by the idea of great food so close to home. Here's our story....
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