Word: downtowner
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Michael T. Ty, a graduate of Harvard Medical School and neurology resident at Brigham and Women’s Hospital, died in a construction accident that killed three people in downtown Boston on Monday. He was 28. A native of Atherton, Calif., Ty was driving down Boylston Street when a 10-ton lift platform suddenly collapsed and crashed onto his Honda Civic. “[Ty’s] life was cut tragically short before he had the chance to deliver on all his promise; he was destined to have a stellar career as a physician-scientist...
...Recent events have underscored his point: last May, top D.C. officials didn't learn a Cessna was intruding into their airspace until they saw it on CNN; last July 4, a test of the downtown emergency evacuation plan after the fireworks found that traffic signals didn't switch to evacuation timing, some federal radios weren't charged and some officials didn't have a clear sense of their responsibilities. Local officials say they fixed the problems afterwards. But as Eleanor Holmes Norton, the district's congressional delegate, puts it: "You wonder how many afterwards there are going to have...
...Volta, which is now defunct, Batali learned the basics--handmade pastas; slowly cooked Bolognese sauce; wild mushrooms, greens and berries foraged from the forest floor and served nearly unadorned the same day. In 1993, when Batali helped launch his first restaurant, Pò, he brought that unaffected Italian sensibility to downtown Manhattan. (He also needlessly added an accent mark to the name of Italy's Po River.) "He was doing some things so simple--things like affogato, which is gelato [Italian ice cream] with a shot of espresso in it. It's a classic in Italian restaurants, but I had never...
Drawn to Batali's downtown image, the Food Network came calling two years after Pò opened. TV gave Batali a bully pulpit for the new-old Italian cooking--less spaghetti buried in red sauce, more pumpkin ravioli--which has spread across the U.S. in the last few years. "There has been a revolutionary improvement in Italian food," says Tim Zagat, a co-founder of the restaurant guides that bear his name. Zagat doesn't credit Batali entirely for that improvement--in fact a much earlier pioneer was Lidia Bastianich, who was cooking in the authentic Italian vernacular...
...relatively inexpensive--its six-course tasting menu was $29--and Batali was soon feeding downtown artists, actors and, crucially, reporters. He became the most charismatic of the young New York City chefs--fun, funny, a little crude. There was something brash about his willingness to serve a just-picked strawberry drizzled with sweet balsamic vinegar rather than do something more complex and chef-ish like extruding a berry-vinegar solution into a foam. Great California chefs like Jeremiah Tower (for whom Batali briefly worked) and Alice Waters launched the American culinary revolution in the 1970s by trumpeting fresh ingredients above...