Food Pages
THE BOSTON GLOBE
Cover Story: Devra First dined at all six Barbara Lynch restaurants to see if the group has stood the test of time as No. 9 Park and Sportello are turning 20 and 10 years old, respectively. While Devra notes that No. 9 Park might be lagging behind its sister properties, as a whole, Grupo is still going strong.
Getting Salty: Kara Baskin chats with Jeremy Scanlon, general manager at McGreevy’s pub.
Insider: Branch Line’s Thanksgiving Take-Out (Ann Trieger Kurland); Kitchen Garden Farm’s Tomatillo Salsa (Lisa Zwirn); Decas Farms Baking Cranberries (Ann Trieger Kurland).
Seasonal Recipes: Chicken-thigh Coq Au Vin (Jill Gibson); Chocolate-walnut cookies (Jean Kressy).
Q&A: Michael Floreak interviews Deborah Blum, author of “The Poison Squad: One Chemist’s Single-minded Crusade for Food Safety at the Turn of the Twentieth Century.”
The Confident Cook: Sally Pasley Vargas provides a recipe for split pea and potato soup with ham and parmesan.
Juliet Pennington features Rhythm ’n Wraps, a vegan food truck with a brick-and-mortar restaurant in Packard’s Corner.
Food & Travel: Patricia Harris and David Lyon traveled to Santa Fe and Albuquerque, NM where they checked out James Beard Foundation America’s Classics winners that didn’t disappoint.
Sips: Liza Weisstuch spotlights and provides the recipe for Taberna de Haro’s El Capitaza, which highlights three different Sherry styles.
THE NEW YORK TIMES
Wines of the Times: Eric Asimov shares a guide for Turkey Day wines.
Off the Menu: John Benno’s latest restaurant, Benno in the Evelyn Hotel, headlines Florence Fabricant’s write up of NYC food news. Additional openings include a new spot from David Chang in the Time Warner Center; we look ahead to the opening of Time Out Market.
Restaurant Review: Pete Wells gives the pizza at Mama’s Too one star.
Hungry City: Ligaya Mishan eats Sri Lankan food at Sagara.
Front Burner: Florence Fabricant talks up a chocolate turkey; heritage turkeys from Britain; Silpat muffin tins; savory cookies from The Rounds;linen table runners from Hedley & Bennett.
Florence Fabricant also offers up a guide to winter squash.
BOSTON HERALD
J.Q. Louise features four local area businesses that will help make Thanksgiving dishes and décor easy.
Mary Ann Esposito shares 10 holiday cookie tips along with a recipe for Sicilian Chocolate Spice cookies.
SF CHRONICLE
Justin Phillips spotlights Manresa Bread, a new, all-day café from Avery Ruzicka opening on November 14th.
Esther Mobley provides details on all things Italian wine and rounds up some of the best wine lists from restaurants in SF.
Tara Duggan and Sarah Fritsche share a brief timeline of Italian food in San Francisco.
Justin Phillips reports on coffee company Blue Bottle’s plans for global growth, with a new location opening in South Korea in 2019.
Sarah Fritsche sits down with Julia Turshen and Nik Sharma to discuss what food means in 2018 and using cooking as self-care.
Justin Phillips rounds up the Bay Area’s top restaurant openings of October 2018.
The Chronicle Food Staff shares their ultimate guide to the best Italian restaurants in San Francisco.
Jonathan Kauffman details how the Bay Area has become the center for creative pasta in the United States.
Esther Mobley highlights the high-end wine list at Acquerello, with just under 2,000 selections.
Tara Duggan chats with Emilio Mitidieri, a supplier for professional pasta machines and other Italian tools, on the increase of local interest in house-made pasta.
Jonathan Kauffman shares how Gold Mirror, an old-school Italian restaurant, remains a constant after 50 years in business.
LA TIMES
Noelle Carter shares news of Laura Avery’s retirement from the Santa Monica Farmers Markets after helping pioneer the concept in 1982.
Hillary Eaton chats with Burt Bakman as he gets ready to open his first restaurant, Slab, which will initially be open until it runs out of meat, but will eventually be open all day and offer a menu beyond traditional Texas-style barbecue.
Hadley Tomicki rounds up what’s happening in the food and drink world:
- Tsujita Noodle Production, a new outpost of the Tsujita LA Artisan Noodle restaurant, is scheduled to open this week.
- Ludo Lefebvre’s French restaurant Trois Mec is hosting a new dinner series called “Table d’hote,” where Lefebvre will make some of his favorite southern French recipes.
- Daddy’s Chicken Shack has opened a bricks-and-mortar in Pasadena.
- “Top Chef” alum CJ Jacobson’s Studio City restaurant, Girasol, is now closed.
- New restaurant Paperboy Pizza is now serving thin-crust slices and pies with toppings like fried chicken and chipotle sauce.
- A location of Crack Shack, the fried-chicken-centric restaurant, will open in Old Pasadena.
- A new Mexican restaurant run by Alex Silva and Vanessa Salas called Chulita is scheduled to open soon.