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Are there real people behind the message boards? I was curious, so I sleuthed out Jacquilynne Schlesier, community manager for Chowhound.com. An avid Chowhound poster from Toronto, Schlesier was invited to work for the company full time based on her energetic...
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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...
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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...
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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...
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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...
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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...
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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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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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CONSTRUCTION has kicked off for Sofra, a new bakery and retail store on the Cambridge/Watertown line that’s owned by Oleana chef Ana Sortun and pastry meister Maura Kilpatrick. “Sofra is a hospitality word that works in Armenian, Arabic, and Lebanese...
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IN THE MIDDLE of a rich lamb-shank dinner at Chez Henri, I began musing about lamb, the classic springtime dish made from little creatures that’ve recently been frolicking in fields of green alfalfa. Then I woke up. Most of the lamb I eat comes frozen...
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SPEAKING OF new neighborhood gastropubs, a near-perfect example is Highland Kitchen in Somerville. Chef Mark Romano was ready to be his own boss after five years at the Green Street Grill, so a year ago he set out to find a perfect roost. Romano took...
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IT'S A week before Persephone is scheduled to open, and chef Michael Leviton is limping through the construction rubble of his edgy gastropub in Fort Point Channel. He's charged up, moving briskly around the space, and it takes a moment to notice...
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WE GENERALLY think of chain restaurants as yawns, except when they're truly excellent. Three recent arrivals are just that. First, the Oceanaire Seafood Room on Court Street is the newest in a chain of 16 upscale restaurants. (Other locations include...
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WHEN THE doors opened recently at Café Z and the Oceanaire Seafood Room, I was one of the first customers inside. Nearly alone in each dining room, I joyfully mused over the menus and watched the dishes come out of the kitchens, not minding at all that...
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