"The fact is, East Coast Grill has taken barbecue to a scientific level — without giving up the soul that makes soul food so soulful… ”
The Moveable Feast: To Hell and Back, by Evan F. Mallett, July 19, 1995
Tag: Chris Schlesinger
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 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."
THE CHEF: CHRIS SCHLESINGER; Barbecue? You Could Do It in Your Sleep, by Sam Sifton, July 2, 2003
"'Barbecue Man may appear to be asleep,' Mr. Schlesinger roared, climbing off the couch. 'But Barbecue Man is always awake and in control!'"
East Coast Grill & Raw Bar 