"A common misconception is that we’re searching for the bullet. We don’t care about the bullet."
For one, brunch is served on the third Sunday of each month in Mass Ave’s low-lit speakeasy.
Filmmaker Bob Weide finally seems ready to tick Kurt Vonnegut: Unstuck in Time off of his To Do list. First question: “Why on Earth has it taken you this long?”
"Dressing down doesn’t work for me. I’m not sure I understand the concept."
Their salads aren’t just greenery on the side of a pizza—filled with substantial elements such as Brussels sprouts or roasted cauliflower, they easily make a hearty meal.Read more
It also reminded me of when I went to Paris—I stayed at a chateau south of the city, and one of the things we made was duck confit.Read more
Anyone who’s dined with me knows I’m not an especially dainty eater, but this artfully plated toss of red oak leaf lettuce, frisée, and other delicate greens hits on every textural.Read more
Sonja and Alex Overhiser spend a lot of time in their kitchen, creating whole-food recipes that jibe with their all-natural, “flexitarian” (modified vegetarian) lifestyle.Read more