Word: roast
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Dates: during 1990-1999
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...cook and run are springing into action to save us from a hot stove. "When I come home, I realize we have nothing for dinner, and I don't feel like cooking," says Lisa Bradlow, 33, a publicist in New York City. "It's easier to buy a roast chicken and pop it into the oven. If my husband and I have three home-cooked meals in a row, we congratulate ourselves...
This was especially true of our appetizers, which sounded simple enough but proved slightly overburdened. Winter Roast Salad ($9) was brimming with boiled fingerling potatoes, fresh, sweet yellow beets, maytag blue cheese, black olives and greens. However, the freshness of the ingredients was smothered by a pasty, creamy dressing. The Trio of Carpaccio ($13) was a similar case of good ingredients overwhelmed by sauce. Tender, delicious raw scallops, peppered beef, and tuna arrived on a platter elegantly garnished by veggies and greens. Each variety of carpaccio was doused liberally with a different sauce: scallops were accompanied by red pepper vinaigrette...
...Beef Sirloin ($26) was cooked perfectly, medium rare, and served atop a savory potato and wild mushroom cake, accompanied by a sharp rocquefort sauce and tangy onion marmalade. Wilted greens lightened the deliciously rich dish. Veal Brisket ($23) was entirely devoid of grease without being desiccated, matched by soft roast pearl onion polenta. Sliced, cooked pear in mustard sauce and lightly fried onion rings rested on a light, sweet, smoky sauce. Again, this entree far outmatched the appetizers. Though the preparation was complicated, the dish didn't evince the same schizophrenia as the appetizers. The tastes were balanced and fused...
...Camp out in the Yard. Roast marshmallows with John Harvard...
Patrons who wish to have a more laid-back lunchmay choose to eat in the basement Theatre Room,where typical fare includes roast beef sandwichesand pizza priced between...