"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."
"Those who visit Jake and Earl's might ask where the name comes from. Mr. Schlesinger wanted to call it Jake's Dixie Barbecue because 'Jake is what older people in the South call young boys and it's my dog's name.' Ms. Wheaton wanted to name it for her father, Earl, a surgeon in New Jersey. They compromised."
"After all, everybody knows what ketchup is — it's that sweet-sour tomato sauce. Like fish sauce in Southeast Asia, this tomato condiment is fixed so firmly in the American culinary vernacular that it is often set on the table unbidden, with the unspoken assumption that it will be needed at some point in every meal."
"There is a lot of good meat out there, and there are lot of neat, fun, and tasty ways to cook it. So, walking up to the meat counter should be an occasion for excitement. But even for an experienced cook, it can often be a prelude to bewilderment instead."
"Early Americans also seem to have enjoyed all kinds of greens. Thomas Jefferson mentions, for instance, that the common markets of his day could supply the cook not only with a variety of lettuce but also endive, sorrel, corn salad (mâche), and cress."
East Coast Grill & Raw Bar 