Word: crabs
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Dates: during 2000-2009
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...YORK—Not far from the seventy-five sons of Harvard munching on soft-shell crab in the Grill Room, up two flights of crimson-carpeted stairs, past the mounted moose heads, beyond the Library and the conspicuously displayed copies of the Harvard Gazette, lies the Mahogany Room, where daughters and granddaughters of those soft-shell crab-munching sons of Harvard pawed and prodded at frocks hawked by one Lewis Albert...
...calorie count of 475 or less per course. That doesn't mean you'll spend an evening toying listlessly with plain steamed broccoli and dry turkey breast. Instead, think flavorful starters like a tomato-and-blue-cheese stack (352 calories) or mushrooms stuffed with baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous-but not sinful-range of desserts, including strawberry-and-mango cheesecake (226 calories) and key-lime...
...error occurred while processing this directive] or less per course. That doesn't mean you'll spend an evening toying listlessly with plain steamed broccoli and dry turkey breast. Instead, think flavorful starters like a tomato-and-blue-cheese stack (352 calories) or mushrooms stuffed with baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous - but not sinful - range of desserts, including strawberry-and-mango cheesecake (226 calories...
...million R&D kitchen. There, Okura and his staff of 10 chefs, line cooks and pastry chefs have free rein to experiment. Brandon Cook, one of three R&D chefs and the only one who has cooked in a Cheesecake Factory, is riffing on the lobster roll--subbing crab and shrimp for lobster and thick white bread for the traditional top-split hot-dog buns in this classic New England sandwich. Before setting out samples--one on grilled bread, another toasted--he has gone through half a dozen iterations, playing with the dressing and the proportions of bread, seafood, tomato...
...success that really matter for any of the new dishes that will soon appear on the menu. The lasagna got the ax, but the Bolognese sauce with white truffle oil will get a shot as a pasta entrée, along with a spinach, poached-chicken and bacon salad, a crab hash made with potatoes and onions and the pasta with four roasted tomato sauces--including puttanesca without anchovies. If they don't sell, they're gone, no matter how much Overton or any critic loves or loathes them...