Word: overtoned
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Professor David J. Barron, David W. Ogden and Thomas J. Perrelli will review the Department of Justice. Spencer A. Overton will work with the Justice and Civil Rights team. Shirley S. Sagawa will work with the Corporation for National Service, and Mara E. Rudman will serve on the Executive Office of the President Team and lead the review of the Office of Economic Advisors...
...mission to educate; he would rather be the hitmaker. Take dulce de leche, the sweetened milk cooked down to a caramel that is a staple of Latin American desserts. Overton had considered it for a cheesecake flavor for years, but he waited for a cue--Häagen Dazs' introducing dulce de leche ice cream--before trying the bittersweet, burned-sugar taste on his customers in 2002. It now ranks as the chain's fifth most popular of 40 cheesecakes...
...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...
...this way, the Cheesecake Factory is the closest thing in the restaurant business to democracy in action. Overton reminisces about dishes he loved that never found a constituency: the torpedo dog, a kosher hot dog with red onions and sweet mustard baked into a pizza-dough crust; a pasta made with melted onions, cream and cognac. White-chocolate macadamia nut had been a top-10 cheesecake flavor for years, but it has fallen to the bottom five and is on the way out. Lamb and veal might appeal to critics, but "we just can't sell it," Overton says. Special...
...Overton decided years ago that he would never limit his menu to one style of cooking. "There's nothing America wants to eat that we won't put on there," he says. By keeping the door open to Asia, Latin America and Africa, he created a menu as inclusive as America itself. Today Americans' increasingly sophisticated tastes are posing a new challenge. "You can't just slip things by anymore," Okura says. They can watch the secrets of four-star chefs on TV, and they may know firsthand what "authentic" tastes like. Forget critics or consultants. The only people...