Word: diners
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...thought of slinging sandwiches and bagels in Hong Kong seems strange, consider the chef doing the slinging. Adam Levin, who co-owns the shop with his wife, Tammy, is hardly your average diner drone. Instead, he's a five-star chef who counts Wolfgang Puck and Jean-Louis Palladin among his mentors and boasts a résumé that includes stints at Spago in Las Vegas and Aria in Beijing. After arriving in Hong Kong in 2001 to head the Great Eagle Hotel's Bostonian, he began having entrepreneurial aspirations when Tammy developed a craving for tacos-hardly...
...Tasty, a 24-hour diner that occupied that same corner of Harvard Square for 81 years, closed its doors in 1997 because Cambridge Savings Bank, the owner of the building, chose to renovate. The Tasty never reopened. In the face of rising rental costs for the premium real estate, The Tasty submitted to chain stores like Pacific Sunwear, Abercrombie and Fitch and Finagle a Bagel...
Twain's vocal talent was discovered when she was 4 and still called by her birth name, Eilleen. "I was singing along with the jukebox in a diner," she recalls. "These guys heard and asked my mom if I could sing louder. She put me up on the countertop, and from that moment on, she was convinced I was going to be a little performer." In need of cash, Sharon booked Twain in front of every open microphone in northern Ontario. If there were no talent shows or telethons, Sharon was not above hauling Twain...
...pastry chef and owner, Alia Rejeb, is Tunisian, but the chef de cuisine is Algerian. What does this mean for the diner? The Algerian chef, Krimo Dahim, explained that Algerian food is known for being sweet, not as spicy as Tunisian. When he cooks, he says, he likes to balance all the flavors. And I could taste it in the food. There was a complexity of seasonings, myriad spices melding to make one unique taste, but always with an undertone of sweetness...
...savvy diner would stop there, and proceed directly to dessert. After the meze, the entrees seem oversized and repetitive. The Melkha ($12.95), an eggplant stuffed with olives, spinach, and feta cheese, is aggressively salty. No one at our table would take more than a bite. Grilled meat is just that—grilled, plain, boring. The couscous ($8.95) is just acceptable, surprising since this is the staple of the Maghreb. Ideally, each grain of couscous should be distinct and fluffy, having been steamed and re-steamed over water (but never submerged) in a couscousière, a special implement designed...