Food Pages
Cover Story: Devra First writes about the effects of Instagram on the restaurant industry, highlighting various restaurants with photogenic backdrops like Yvonne’s and Buttermilk & Bourbon.
Kara Baskin writes about the evolving Belmont Center which is now home to a Foodies Market.
Insider: Catherine Smart covers the upcoming Peach Fest at Boston Public Market on August 19th. Jean Kressy writes about Joseph Joseph’s Dimple Ice Cream Scooper. Ann Trieger Kurland shares details about Zassenhaus’ new retro cooking timer which has a magnetic back and can be attached to a fridge or stove.
Cheap Eats: Ellen Bhang covers Shin Hakata Ramen, run by married couple Simon Su and Jing Zhang. Bhang provides a less than positive review that highlights a few of her recent visits, noting the spot’s food/service inconsistency.
Family Meal: [New column about food that children might like] Ted Weesner writes about his wife’s watermelon and feta salad and how his three sons help in preparing the dish. The recipe is included.
Food & Travel: Patricia Harris and David Lyon write about FoodChain, a farm in Lexington, Kentucky, which breeds its own tilapia fingerlings. Part restaurant, The Bread Box serves takeout food using local ingredients.
The Confident Cook: Sheryl Julian shares her recipe for Skillet Halibut.
Q&A: Michael Floreak interviews chef Joshua McFadden about his new book, “Six Seasons: A New Way With Vegetables.” McFadden spent years working in NY kitchens before he moved to Maine to work at Four Seasons Farm.
Seasonal Recipes: Tomato and Peach Salad with Basil and Mint (Sally Pasley Vargas), Whole-Grain Blueberry Buttermilk Pancakes (Lisa Zwirn).
Cover Story: Julia Moskin spotlights icy, pretty frozen treats from Asia and notes that while some are good, the Instagram photo is often more satisfying than the dessert.
Julia O’Malley highlights dip-netters in Kenai, where any Alaskan can go to fish during a three week stretch in July.
City Kitchen: David Tanis shares several cool, summer dinner recipes, including Green Beans with Herbs and Olives, Tomatoes with Basil and Anchovies, Okra Salad with Toasted Cumin, Grilled Eggplant, Peppers and Onions and Lemony Zucchini Slaw.
Front Burner with Florence Fabricant: Hood River Cherry Company from Oregon; Gaea Dirty Martini Juice; Gregory Benjamin Artisan Preserves and Marmalades; Scandinavian ice cream and sorbet flavors from the Great Northern Creamery in the Great Northern Food Hall at Grand Central Terminal; Cameron’s, a Maryland seafood company which ships its products fresh nationwide; Art of Simplicity by Sosa aprons.
A Good Appetite: Melissa Clark shares a recipe for Grilled Steak Tacos with Cherry Tomato-Avocado Salsa.
The Pour: Eric Asimov highlights Colares region of Portugal, where the vineyards grow out of sand.
Off the Menu: KarVér Brasserie and Bakery Café – a 4,800-square-foot Brooklyn restaurant – headlines Florence Fabricant’s weekly roundup. Other openings include Fairfax, Golda and Jean-Georges at the Connaught.
Restaurant Review: Pete Wells dines at Nur, a Middle Eastern restaurant in the Flatiron District, and finds the flavors to be intriguing, awarding the restaurant two-stars.
Robert Simonson pens a piece on bartenders who are making bad drinks good again, spotlighting the Blue Margarita from the Automatic in Cambridge, MA.
The Edge: Scott Kearnan explores the new South Boston restaurant, Certified Meatball Company. The restaurant run by Boston Nightlife Ventures offers all different kinds of meatball dishes.
Fork Lift: Mary Ann Esposito shares various ideas for how to savor the abundant crop of tomatoes this year.
Fork Lift Blog: Kerry Stanton is eating Bacon-wrapped pineapple at her pregame parties. She shares the recipe for the one-bite skewers.
Tara Duggan details The University of San Francisco’s purchase of Star Route Farms in Bolinas. This farm is the oldest operating certified organic farm in California, and was on the market for 4 years.
Jonathan Kauffman interviews Joe Hargrave, owner of Tacolicious, a delivery-only restaurant that centers around organically raised rotisserie chicken.
Michael Bauer reviews RT Rotisserie, located in Hayes Valley. He gives the restaurant 3 stars saying it combines fast service and slow food in a “winning” way.
Sarah Fritsche is excited that tomato season in here. She reveals tomatoes are a great fruit for desserts as well as appetizers.
Sarah Fritsche shares how the production of Hamilton in San Francisco’s Orpheum Theatre gave a huge boost to the neighborhood restaurants and bars.
Justin Phillips shares that after 6 years at Ciccio, Chef Polly Lappetito will serve as the executive chef of the Restaurant at CIA Copia.
Jonathan Kauffman talks with locals about Anchor Brewing being sold to Japan’s Sapporo Holdings Ltd.
Esther Mobley shares the emotional response to Anchor Brewing’s purchase by Sapporo Holdings, as this was America’s original craft beer and an icon of independence for small brewers.
Michael Bauer reviews Alfred’s in San Francisco, giving it two stars. He concludes that updating a classic is never easy, and has only been done successfully at certain places.
Justin Phillips reports that Adriano Paganini will flip the old La Urbana space and create a new restaurant with the concept TBD.
Justin Phillips says Alana O’Neal will open Les Arceaux in mid-September.
Patrick Comiskey gets the inside scoop on Bestia’s wine program that is unconventional and full of adventure.
Gillian Ferguson talks with Travis Lett, a James Beard nominated chef who just opened his fourth restaurant in Venice, MTN.
Javier Cabral says you can still find authentic, and old-school cold-press juice at Jugos Azteca in Highland Park.
Tien Nguyen says the Gavina family’s coffee shop, Don Francisco’s Casa Cubana, has been keeping Los Angeles caffeinated for 50 years.
Jenn Harris gives details on three new restaurants you must try – Tintorera in Silver Lake, Good Measure in Atwater Village and Nordic Kitchen in Alta.