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Milton restaurant draws a crowd

IN THE KITCHEN The open, V-shaped, stainless steel kitchen in the rear of Novara looks like the crowded prow of a ship forging the way forward. At the helm, overseeing six to eight cooks, is executive chef Tony DiRienzo, who performs the same role at Abby Park, two doors up the street. A ’94 graduate[…..]

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Reprinted from The Boston Globe

Carefully sourced local foods done well

Cream Etc co-owners husband and wife Craig Perry and Lenora Cushing describe their food as farm-to-table and, indeed, every dish could start a conversation about how its ingredients were sourced. Last year, when the couple decided to open a breakfast-and-lunch place adjacent to their ice-cream shop, Cream, they knew they didn’t want to do it[…..]

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Reposted from Boston Globe Nov. 24, 2015

Townshend: New urban spot in downtown Quincy

IN THE KITCHEN It’s reassuring to see chef Bobby Sisson in his kitchen whites circle into the dining room to deliver the occasional dish, arriving via the atrium-end door of The Townshend and returning through a passageway next to the bar. Sisson, who was the fish butcher at Boston’s Island Creek Oyster Bar, is dead[…..]

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Reprinted from The Boston Globe

Thai Noodle Bar in Quincy

IN THE KITCHEN Chef-owner Jittipong Rakritikul, 33, began cooking when he was 8 years old with his grandmother in a small village in Phetchabun Province in central Thailand. After middle school, he earned a certificate in nutrition at the nearby Phitsanulok Vocational College, and, at 24, a degree in hospitality and commercial cookery in Sydney. Spending[…..]

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Reprinted from Boston Globe

Bia Bistro at 12 years old

IN THE KITCHEN It’s been almost 12 years since chef-owner Brian Houlihan opened Bia Bistro — cooking his heart out in what was then a 45-seat restaurant. Houlihan arrived in Cohasset after working in restaurants in his native County Cork, Ireland, and several years as executive chef at the Regal Bostonian’s Seasons and sous-chef at[…..]

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Reprinted from The Boston Globe

The Jetty: Progressive American food

IN THE KITCHEN One bite at The Jetty and you can’t help but wonder who the heck is in the kitchen. Midafternoon at a remote beach on a cloudy summer weekday — and you can’t expect much. Yet, restaurants live or die by their capacity to produce consistently good fare any time of any day. Turns[…..]

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Reprinted from The Boston Globe

Taj Modern

IN THE KITCHEN When Raginder Singh, longtime co-owner of Quick 6 Liquors in Weymouth, heard earlier this year that the restaurant space across the street was becoming available, he knew he wanted to get back into the kitchen. The native of India has cooked in many restaurants since immigrating to the United States in 1992, and[…..]

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Reposted from The Boston Globe

New owner of Bridgeman’s doing something right

IN THE KITCHEN Things have changed at Bridgeman’s. In January, after 13 years, the Hull restaurant was sold to area resident Harold Paine, who had become attracted to the hospitality industry while doing large-scale construction for restaurants. Although Paine’s a newcomer, the kitchen remains in the hands of veteran chef John Lambiase, who’s been at[…..]

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Reprinted from The Boston Globe

Mother Anna’s: A time-tested Menu

IN THE KITCHEN Mother Anna’s kitchen isn’t about a new Italian cuisine that so many chefs have quested after since the principles of nouvelle cuisine hit this country in the 1970s. Forget about carefully composed, lighter plates, artful streaks of sauce, and local foraging. Mother Anna’s chef-owner, Alan Caparella, is cooking his great-grandmother’s dishes — just[…..]

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Reprinted from The Boston Globe

CP’s Wood-fired Pizza: Italian and Creole on the menu

IN THE KITCHEN You don’t often see pizza and jambalaya on the same menu, but, hey, why shouldn’t a chef cook what he loves? CP’s Wood-Fired Pizza owner Christopher Patrick has been doing exactly that since last August, when he bought the small restaurant from his former boss, chef Jimmy Burke. Patrick, who went to[…..]

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by Joan Wilder reposted from The Boston Globe
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