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KENJI ALT
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Elevating a classic
Beef carpaccio has suffered an unfortunate fate.
Meat the family
This Greek-turned-Turkish restaurant serves up fresh, authentic fare that could put to ease homesick Turks and Brits alike.
Two’s a charm
The first and most striking difference is that Cancun Dos has tables and a kitchen (at Cancun Uno, you had to settle for a counter and a stove).
Salty smoky sweeties
The molleja act as carrier for the intense flavor of the grill and boasts a crisp, salty, nearly blackened crust.
Curtido in disguise
Like a Mexican wrestling luchador, El Potro hides its true identity under a mask.
Red-hot summer
They start with the world’s hottest peppers and let them soak in white tequila for three days until a mere whiff puts tears in your eyes.
Chinatown on a roll
Taiwan Café’s $6.95 lunch-special menu eschews standard Chinese-American fare.
Get fresh
Go to the Eliot Hotel’s Uni and, unless you’ve spent time working as a fish buyer in Japan, you’re going to see things on the menu that you’ve never heard of, let alone eaten.
No, it’s not two for $3, and yes, it’s worth every extra penny
Anyone with a passion for whiskey knows it’s easy to argue until closing time about the respective merits of Scotch and bourbon.
Pleasure to burn
It’s hard to imagine that there’s any decent food — much less decent regional Chinese food — to be found on the barren stretch between Inman and Porter squares.
When bringing home the bacon’s just not good enough
Surely, you think, this is the end of the rainbow. Not at Craigie Street.
Simple’s the new fancy
Where else in the city can you get haute Iranian cuisine served in a modestly elegant setting?
No reason to cry
In my personal opinion, Pan-Asian restaurants are a bad idea.
Hot stuff
Decades of bad choices made by diners have made it hard for non-Chinese-speaking eaters to gain the respect of a cook in a Chinese-American restaurant.
Bones to pick
For the past decade or so, I’ve been of the mind that you can always judge a restaurant by the quality of its bread and butter.
Endless summer
Nobody doubts that the best tomatoes — some say the only tomatoes worth eating — come from your own backyard at the end of the summer.
Ring of fire
Walk in and ask for a table at Montien in the Theater District, and chances are you’ll be fine with the menu.
Decadently understated
O Ya chef Tim Cushman is not a monkey.
Bite your tongue
When it comes to exciting members of the animal kingdom, it’s hard to beat a bull.
Pâté gone astray
We’re all familiar with French charcuterie.
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