"How many tables did the Turtle have? Six? Seven tables, tops, plus the row of seats at the counter, because it used to be a diner. It was impossible not to make constant eye contact, impossible not to make conversation. Officially the smoke had cleared, outwardly there was peace in the valley, but nobody had bargained on dinner-for-four."
Tag: Cambridge MA
Kitchen doors closed to women, by Otile McManus, by March 7, 1974
"While Boston has no restaurant with the feminist political implications of New York's Mother Courage, it does have its share of women restaurant owners. There are women who have been in the business for years like Mrs. Ban, Joyce Chen and Felicia Solimine of Felicia's. There are also newcomers like Sally Scoville of Le Bocage, Joyce Scardina and Odette Bery of the Turtle Cafe."
Nightlife: Mike Turk at the Turtle, by Steve Morse, April 14, 1983
"Jazz lovers mourn the decreasing number of local jazz clubs, but they should be encouraged by Inman Square in Cambridge where no less than three nightspots feature quality jazz. This unheralded nightlife center, Inman Square, boasts Ryles, Springfield's and the newest jazz entry, the Turtle Cafe. The latter is an intimate restaurant which has recently begun booking some of the better solo and duo acts in town. "
Pre-1970: Odette Bery, Chef / Owner of the Turtle Cafe
From Good Stock: Tracing Boston’s culinary heritage, by Alison Arnett, December 26, 1993
"In the beginning there was the Harvest. Its kitchen begat Jimmy Burke, of the Tuscan Grill; Frank McClelland, of L'Espalier; and Chris Schlesinger, of The Blue Room. Or maybe it was the brief fling at the Orson Welles, whence came Odette Bery's Turtle Cafe and then Another Season... Odette Bery remembers 1968 at the Orson Welles, in Cambridge, where she and Joyce della Chiesa shook things up by offering a more casual and experimental style. Chris Schlesinger remembers the Harvest a decade later, when he was hired for $4.25 an hour by Frank McClelland, then sous-chef. Jimmy Burke was the chef, and nouvelle cuisine was just hitting the United States. 'We had carte blanche to order anything we wanted,' Schlesinger says."