Food Pages
THE BOSTON GLOBE
Cover Story: Kara Baskin suggests how to eat like a local in Harvard Square, based on her fond memories visiting the area in the 1980s and 1990s. Kara stops at Darwin’s LTD, Crema (connecting it to George Howell’s Coffee Connection), The Maharaja, Charlie’s Kitchen, Harvest, and Café Sushi.
Help Desk: Devra First advises how to not get food poisoning, including: clean, separate, cook and chill; keep hot things hot and cold things cold; don’t buy bagged salad.
Insider: Jamber, a ceramic cup with a wide handle shaped like an elephant ear, making the mug especially easy to pick up and comfortable to hold (Ann Trieger Kurland); Caulipower, cauliflower-based baking mix (Ann Trieger Kurland).
What She’s Having: Kara Baskin grabs lunch from Market Basket’s hot bar, a nostalgic moment from her youth.
Getting Salty: Kara Baskin chat with Carol Downs of Bella Luna & The Milky Way, which is celebrating its 25th anniversary in Jamaica Plain.
Bottles: Gary Dzen visits Foam Brewers in Burlington, VT, where he tastes Cheree (a wild ale aged on pomegranate for 18 months in Sauvignon Blanc barrels) and the 8 percent ABV Elevator Music (a double IPA).
Seasonal Recipes: Grilled tomato-eggplant “cheeseburger” with basil-mayonnaise (Karoline Boehm Goodnick); Zucchini “lasagna” (Sally Pasley Vargas); Quinoa “tabbouli” (Sheryl Julian).
Alison Arnett reports on local farmers meeting the demand for better-tasting vegetables.
THE NEW YORK TIMES
Cover Story: Julia O’Malley writes that red salmon have failed to show up this season in most rivers in Alaska.
Clay Risen notes that distillers are seeking and selling a sense of place in their spirits, even if it’s unclear if it can convey “terroir” like wine does.
A Good Appetite: Melissa Clark recommends swapping the usual sandwich for BLT Tacos.
City Kitchen: Davis Tanis shares a recipe for Nectarine-Raspberry Cobbler With Ginger Biscuits.
Front Burner with Florence Fabricant: O Ya’s Summer Ramen with steamed clams; Waxing Kara raw honeys from the Eastern Shore of Maryland; Butler Bake Shop’s large café-bakery in Dumbo; Ai Fiori’s outdoor gelato cart; Bertoux, a reasonably priced, easy-drinking California brandy made for cocktails; New York Pizza Festival on October 6 & 7.
Melissa Clark profiles Nasim Alkihani, who at 59, is opening Sofreh, a new Persian restaurant in Prospect Heights, Brooklyn. A recipe for Persian Cod with Herbs and Tamarind is shared.
Restaurant Review: Pete Wells dines at Nobu Downtown and Nobu Fifty Seven, awarding both restaurants two stars. Wells finds that at these new Nobus, the food is a major event, but no longer the main event – it’s more about the scene.
Hungry City: Ligaya Mishan dines at Nepali Bhanchha Ghar in Jackson Heights, Queens, specializing in the flavors of Nepal through dumplings and doughnuts.
Alison Roman shares a recipe for Littleneck Clams with Celery and Toasted Garlic.
Off the Menu: Randall’s Barbecue in the Lower East Side headlines Florence Fabricant’s weekly roundup. Other openings include Rip’s Malt Shop, Gertie and Baker’s Pizza & Espresso.
BOSTON HERALD
Mary Ann Esposito suggests making tarts with fresh fruits of summer. A recipe for a Raspberry tart is also given.
Susan Selasky advises to make a panzanella salad to use stale bread and ugly tomatoes – no online link.
SF CHRONICLE
Maggie Hoffman credits the Brazen Head, a dark, unmarked pub, for its impressive barkeeps.
District Attorney George Gascón issued a public warning about an email extortion operation directed at San Francisco restaurants.
Vicktor Stevenson, owner of high-end lemonade stand Gourmonade in the Mission District, has seen increased patronage from the community.
Marco Senghor, owner of the Mission’s Senegalese restaurant and dance club Bissap Baobab, has been indicted on chargesthat he illegally obtained his U.S. citizenship.
Barneys New York plans to open its signature upscale restaurant, Freds at Barneys, at its San Francisco store.
Desmond Tan, co-owner of Burma Superstar, the Bay Area mini-chain, is planning to add a new restaurant on Mid-Market.
Next Level Burger, an organic vegan burger chain based in Oregon, is opening its first San Francisco location this week at the Potrero Hill Whole Foods.
Lou Bustamante explains why frozen cocktails are all the rage right now.
Angela Pinkerton opens Theorita, a new pastry shop and dinette, with fellow Che Fico partners David Nayfeld and Matt Brewer.
Sarah Fritsche discusses how chefs are experimenting with cooking applications traditionally reserved for meat and applying those methods to fruits and vegetables.
Jonathan Kauffman questions the consequences of Bay Area restaurants going cashless.
Michael Bauer reviews the food, design, service and prices of Taverna, which opened in March in Palo Alto.
Lou Bustamante rounds up the twelve best bay area bars for creative frozen drinks
LA TIMES
Yassmin Sarmadi and Tony Esnault have announced they will close Spring restaurant in downtown Los Angeles by the end of the month.
Good Girl Dinette, chef Diep Tran’s Vietnamese spin on the local diner, closes after a nine-year run.
Jenn Harris rounds up what’s happening in the food and drink world:
- The creators of Monty’s Burger, a vegan take on the classic In-N-Out burger, open a restaurant in Koreatown.
- Larchmont Bungalow Café, the new all-day restaurant (breakfast, lunch and dinner), is now open on Sunset Boulevard in Echo Park.
- The Gables, a new counter-service restaurant serving breakfast, lunch and dinner, is slated to open in Santa Monica soon.
- Chef Hyun Sean Park has opened Okiboru, which specializes in ramen, on North Broadway in Chinatown.