Word: chefs
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...year-old Jamaica Plain location for twenty. The menu, with its European-inspired cuisine, has similarly grown from five entrees to seven, and the wine list has doubled in length. Partly to save money, partly because they did not realize the enormity of the task, Kranyak, along with her chef and sous-chef, renovated the new Cambridge space themselves. Kranyak said the former occupant’s seven year legacy included a lot of “wear and tear.” “For seven days a week, twelve hours a day, we ripped up the floors...
...common complaint among students like Martel is that OCS can seem like a restaurant with a chef who is hard of hearing: no matter what you order, you get the same dish...
...down, with the slogan "Market tanked? Get tanked!"--which ensures a lively crowd for the closing bell. The "21" Club has decided that men no longer need to wear ties, so long as they bring their wallets. Food itself is friendlier: you notice more comfort food, a truce between chef and patron that is easier to enjoy now that you can get a table practically anywhere. And tap water is fine, thanks. New York Times restaurant critic Frank Bruni characterizes the new restaurant demeanor as "extreme solicitousness tinged with outright desperation." "You need to hug the customer," one owner told...
Although most knights exist only in fairy tales, Harvard Squares’ Raymond E. Ost, chef and co-owner of Sandrine’s Bistro, was knighted yesterday with the medal of the French Order of the Mérite Agricole. Boston’s Consul General of France, Francois Gauthier, presented Ost with the honor in Gauthier’s Cambridge home. The French government award recognized Ost’s culinary career, which spans nearly four decades. It also honored his promotion of French cuisine and his use of local ingredients in his dishes. Gauthier indicated that approximately...
...configurations of rooms and suites, finished with Australian timber and handsome furnishings in contemporary earth tones, and accented by local art. Civilized touches - minuscule markups on the minibar, barista-worthy machines that brew complimentary coffee grounds - add to the welcome. The hotel's restaurant, Opus, is locally celebrated for chef Todd Cheavins' seasonal cuisine (the current menu features things such as vanilla-seared scallops with crab salad and grilled red emperor fish with tempura zucchini flowers). For working it off, the azure indoor lap pool is impossible to resist, and joggers will appreciate proximity to the 1,000-acre...