Elixir’s food is pretty good, but while the website promises “fresh food prepared by our chef daily,” and I don’t doubt that some of it is, there’s a straight-from-the-purveyor feel to much of it.
Heidi Knapp Rinella
There are, it seems, a gazillion pasta cuts out there, but aficionados know that certain sauces and other ingredients are perfect with some shapes but don’t work so well with others. So it was completely understandable to me when Fred Bilello wrote in looking for long fusilli, a corkscrew pasta, and mafalda, which looks like narrow lasagna noodles — and it appears it was, as well, to his fellow Taste of the Town readers, who supplied sources.
Stewart + Ogden tries to fulfill a dual role, morphing from a breakfast/lunch spot to a “sophisticated bistro.”
Oh, how we love those nostalgic tastes of our youth. I can remember Mrs. Grass’ Chicken Noodle Soup — in a box — from when I was a kid.
There’s been a trend around here lately in which eminent chefs generally known for their high-end restaurants open casual, sports-barry, middle-of-the-road places, either in addition to their more posh spots or to replace one or more of them.
Gotta love that Kona coffee, which has a rich, full-bodied flavor stemming from its growing conditions on the Big Island of Hawaii. Unfortunately, Kona’s pretty pricey — among the most expensive coffees in the world — so I wasn’t surprised when Taste of the Town regular Jim Guynup emailed in search of a source for it “at a reasonable price.” I’m not sure what’s reasonable — that’s open to wide interpretation — but readers have a few local sources.
LISTEN TO THE TOP FIVE HERE
