April 2008 - Posts
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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...
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THE DISH at ’Za in Arlington is beautiful: a small nest of sharp green sprouts, artfully placed next to the beet salad. At first, we think it a garnish and ignore it. It’s the updated answer to a parsley sprig, a nice color contrast next to the red of...
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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...
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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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