The lobstermen of Snappy Lobster Delivery look far beyond lobster when bringing seafood to Boston chefs. The trappers also offer Jonah crabs, sea urchins and periwinkles. Their offerings help distinguish their company from other trappers and are a boon to Boston restaurants looking to diversify their seafood menus.
Restaurants are tweaking their menus and adding more meatless dishes to please the growing number of consumers who aim to eat less meat. Vegetarian dishes are gracing the menus at even the meatiest of steakhouses and barbecue joints. "A lot of our clients have significant others who are vegetarians," said Matt Mantini, owner and executive chef of Mantini's Wood Fired in Pittsburgh, which offers a different vegetarian option each day.
S'mores -- sweet treats that sandwich melting milk chocolate and toasted marshmallows between graham crackers -- have long been a summertime favorite around the campfire. In recent years, upscale versions of the comfort food have found their way onto restaurant menus, including Cosi, which offers guests the chance to toast their own marshmallows at the table. This article also includes 20 variations on the classic campfire snack.
The key to keeping a salad fresh is often leaving all the preparations to the last minute, according to this article. A little ice water can reinvigorate limp leaves, and using an emulsifier with the dressing can keep its oil and vinegar parts from separating.
A growing number of Washington, D.C.'s, fine-dining establishments have relaxed their dress codes a bit. Patrons at Prime Rib no longer need to wear ties, and jackets in the dining room at 1789 are now requested rather than required. Restaurants aren't abandoning all standards in their nod to a more casual culture -- guests at Corduroy are still required to remove hats and replace shorts with loaner pants or skirts before being seated.