The Moveable Feast: To Hell and Back, by Evan F. Mallett, July 19, 1995

"The fact is, East Coast Grill has taken barbecue to a scientific level — without giving up the soul that makes soul food so soulful… ”

Cooking: Rubbing You Right, by Kristen Bisson, July 19, 1995

"From the same flavorful fountain of success that brought us The Blue Room, East Coast Grill, Jake and Earl’s Barbecue, Inner Beauty Hot Sauces and several cookbook collaborations now comes Inner Beauty Spice Rubs."

A Matter of Taste: A Short, Savvy Menu with Lots of Style, by Robert Levey, Oct. 3, 1985

"The restaurant opened just five weeks ago in the former location of the Turtle Cafe. Owners Chris Schlesinger and Cary Wheaton spiffed up the interior with lots of light green high gloss paint and hints of Deco design in the lighting scheme. The open grilling station that is in full view at the back of the restaurant contributes some enjoyable steamy atmosphere."

From the Ashes, Dinner! by John Willoughby and Chris Schlesinger, Oct. 25, 1995

"Back at the dawn of culinary history, even before some cave-dwelling Escoffier thought of suspending food over flames, a more primitive culinary theorist threw some food into the coals of a dying fire and left it there to cook. As cooking goes, that's about as primal as it gets."

A Weed By Another Name: Salad, by John Willoughby and Chris Schlesinger, May 29, 1996

"In the South, people still gather wild field cress, also known as 'creasy greens.' Field cress can be eaten raw only when very young, but a less aggressive version of its rather biting flavor can be approximated by garden cress or, most commonly, by watercress. All of these cress cousins have small, glossy, dark-green leaves on tender, rather leggy stems, and varying degrees of pepperiness."