Lumiere, Area Four, A4 / Cambridge Chronicle
In a Restaurant Q&A, Chef Michael Leviton speaks openly about his own background in the restaurant industry and his road to success.
Harlem Shake / New York Daily News
Harlem Shake’s first annual “Miss Harlem Shake” contest is featured in a full-page story highlighting the details of the contest and the coveted prizes.
New England Soup Factory, The Modern Rotisserie The National Culinary Review
15 ways to use strawberries beyond dessert; including strawberry soup recipes from New England Soup Factory and The Modern Rotisserie.
Sweet Basil / Restaurant Hospitality
Sweet Basil Chef/Owner Dave Becker chats withRestaurant Hospitality about the forthcoming “art-to-table” trend, a sustainable movement tied to locally-sourced, artisanal pottery.
The Hawthorne / Imbibe Magazine
Jackson Cannon’s bar knife is highlighted as a must-have tool in a roundup of the best bar products currently on the market.
Eastern Standard, Hotel Commonwealth, Towne Stove and Spirits, Tavern Road / Metro Toronto
Loren Christie features Eastern Standard, Hotel Commonwealth, Towne stove and spirits and Tavern Road in Metro Toronto’s springtime travel piece on Boston.
Union Street Inn, American Seasons, The Proprietors / Victorian Homes
Victorian Homes gets the full picture of Nantucket with an in-depth feature on Union Street Inn, an elegantly decorated bed and breakfast, and suggests nearby restaurants American Seasons and The Proprietors for iconic island dishes.
Eastern Standard / The New York Times
Robert Simonson’s feature on the growing interest in milk punch includes insights on the milk punch program at Eastern Standard and its cult following.
New England Soup Factory, The Modern Rotisserie / Restaurant Hospitality
Marjorie Druker’s two gourmet-to-go restaurants, New England Soup Factory and The Modern Rotisserie, are prominently featured in a story detailing the trends in take-out and the challenges and success that quick-service restaurants face in the industry.
Eastern Standard / Market Watch
Bob McCoy, beverage programs liaison at Eastern Standard, shares his insights into the rising popularity of whisk(e)y and its place in ES’s beverage program in a feature on the resurgence of whisk(e)y-based cocktails.