Exploring the South Shore one bite at a time
March 2011
03/23/11Coming Soon: Remick'sNew restaurant to open in former Finian's location in Quincy |
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03/23/11The Fours Scores Chef Jose MunozFormer East Bay grille chef to join Quincy restaurant The Fours |
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03/09/11Lobster: Eating the ExperienceIt wasn’t the snow hiding our yard, nor the thick ice on our driveway that got to me this endless winter. Nope. It was the collection of tired lobsters reclining on the bottom of a supermarket tank I encountered recently. A fresh-from-the-ocean specimen demonstrates a bit of energy, but none of those crustaceans moved. I wasn’t in the market for lobster that day, though I am nothing if not a fan. Those sleepers in the grocery store however, had no connection as to the reason why.For many, of course, lobsters represent the ultimate in fine dining. But due to our geographic good fortune, the idea of sitting at an air-conditioned table, surgically dissecting a pre-cracked crustacean over white linen is akin to sliding down Alice’s rabbit hole—which is to say;... |
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03/04/11In The Kitchen With Ming TsaiChef Ming Tsai Brought the Heat to Hingham’s Summer Shack on March 2 |
