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A "bacon-y" odor from the woodfired grill at the newly opened Caffe Marino in Holyoke Center, though not a health hazard, will affect normal operations at University Health Services, according to an internal UHS memo issued Thursday.

Author: By Steve S. Chien, | Title: Odor a Concern for UHS | 12/18/1993 | See Source »

Jay Diguilo, spokesperson for Caffe Marino, said he was aware of the problem and that Harvard Real Estate was working on the air cleaning system.

Author: By Steve S. Chien, | Title: Odor a Concern for UHS | 12/18/1993 | See Source »

"We serve wood-fired rotisserie chicken," Ron Palermo, Caffe Marino's general manager said. "You can't get brick-oven pizza here."

Author: By Jafi A. Lipson, | Title: Will Wood-Fire Oven Restaurants Battle for Business? Can Marino's, Bertucci's and the New CPK All Survive? | 12/15/1993 | See Source »

However, Caffe Marino's fresh food, all grown at the Marino Lookout Farm in Natick, served inexpensively and quickly will build up a cadre of loyal, "knowing customers," Palermo said.

Author: By Jafi A. Lipson, | Title: Will Wood-Fire Oven Restaurants Battle for Business? Can Marino's, Bertucci's and the New CPK All Survive? | 12/15/1993 | See Source »

Adrian J. Halme '94 says he is not a big fan of wood-fire pizza. Still, he could be found holding court the other day at Caffe Marino, enjoying a meatball sub.

Author: By Jafi A. Lipson, | Title: Will Wood-Fire Oven Restaurants Battle for Business? Can Marino's, Bertucci's and the New CPK All Survive? | 12/15/1993 | See Source »

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