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."

Boston’s Most Beloved Bartender: Smiley, by Jonathan Soroff, April 12, 1995

“'Bartending is one of the last professions that still has a mystique,' Singleton, who is widely known as 'Smiley' and has been at it for 19 years. A teetotaler himself, he describes his regulars as 'very sophisticated, interesting people, who are extremely knowledgeable about the world. I learn a lot from them, and they learn a lot from me. I’ve been known to give lectures from behind the bar.' In keeping with the restaurant’s Southern flavor, Singleton’s most common request is for Margaritas, but there isn’t a cocktail, no matter what you call it, that throws him. 'There are basically four, maybe five, drinks, and everything else is just a variation on the theme.

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."

Barbecue: The (Unwritten) Lore of the Land, by John Willoughby and Chris Schlesinger, May 18, 1994

"Barbecuing consists of placing a large, tough cut of meat like beef brisket or pork shoulder in an enclosed space and allowing it to cook indirectly by the smoke from a hardwood fire. The temperature is kept below the boiling point (212 degrees), and the very slow cooking process causes the meat's stringy connective tissues to dissolve into gelatin. This process transforms the tough meat into a tender, smoke-filled treat. In other words, while grilling is quick and hot, barbecue is slow and low."

Our Story, by Chris Schlesinger, 2005

"The East Coast Grill opened its doors on August, 18, 1985. At that point it seemed a pretty risky venture. Although my partner, Cary Wheaton, and I had plenty of restaurant experience, we had no business experience. Restaurants have high failure rates and a lot of folks didn’t think Inman Square was that good of a location. And you know what? If I had known then, what I know now, I definitely would have talked us out of doing such a crazy thing – but we were young, fearless, and had a dream of opening a restaurant."