Food
Restaurant Week Spring 2016: Chatterbox
The small pieces of shrimp were overpowered in both size and spice by the chorizo, but that did not really break the dish as they were both only a vehicle for the ...
Food
Restaurant Week Spring 2016: Lost Dog
If there is no current rule that you need to go to Lost Dog Cafe before you graduate, then there should be. Known for its signature rigatoni àla vodka and dietary accommodations,...
Food
Restaurant Week Spring 2016: Zona & Co. Grille
Zona & Co. Grille prides itself on flavor and freshness — two ideals that they definitely accomplish, with the fresh crate of lobsters that came in each day, and their farm-to-table ideology. ...
Food
Restaurant Week Spring 2016: Citrea
Citrea stands out as being unique: it is not a burger joint, brewery or a steakhouse. Even calling it a “pizza place” isn’t entirely fair, as Citrea boasts a shifting menu that...
Food
Restaurant Week Spring 2016: The Colonial
The Colonial, the new kid on the block for the Downtown bar scene, entered Restaurant Week ready to show that it has much more to offer than just a stop on a...
Food
Restaurant Week Spring 2016: Sake-Tumi
Next, we tried the new firefighter roll with soft-shell crab, eel, cream cheese, spicy mayo and avocado. Each piece required at least two, solid, delicious bites. ...
Food
Restaurant Week Spring 2016: Whole in the Wall
From their crescent-like shape to their creamy interior, the falafel bites were not your average falafels. ...
Food
Restaurant Week Spring 2016: Muffer's Kitchen
Crispy, tender and always cooked to perfection, it’s the type of chicken you can’t cook without love, care and respect that the 80-plus year-old recipe commands. ...
Food
Restaurant Week Spring 2016: Number 5
Number 5’s commitment to great ingredients is a running theme throughout its menu. ...
Food
Restaurant Week Spring 2016: Alexander's Cafe & Sweet Endings
I’m not much of a dessert person, but I very much enjoyed the dollop of cheesecake in a soft angel food cake-esque envelope. ...