"Spice rubs are to classic French sauces what street performers are to opera stars: exotic, a little wild, and prone to improvisation. They provide intense culinary excitement without requiring hours of labor."
"A cookbook called 'Salsa' by Reed Hearon, a former chef at Coyote Cafe in Santa Fe, N.M., and now the chef at Lulu in San Francisco, was just published by Chronicle Books ($12.95). Another called 'Salsa,' by P. J. Birosik, the food editor of The Sedona (Ariz.) Red Rock News, will be released by Collier Books ($13) next month. 'Salsas, Sambals, Chutneys and Chow-Chows,' by Chris Schlesinger and John Willoughby (Morrow, $20), is just out."
"I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us. My ally was Chris Schlesinger, a well-known cook and author who owns the East Coast Grill, in Cambridge, Mass... So that my presence in the restaurant wouldn't become public knowledge, he introduced me to his staff as a freelance writer named Gavin doing a behind-the-scenes article to be placed in a major publication."
"Superfresh raw oysters on the half shell with just a spritz of lemon juice are one of life's great gustatory treats. But these plump, briny little creatures are also wonderful cooked with other flavorful ingredients. And the cooking takes only minutes."
"East Coast Grill is a neon-lighted storefront full of cowboy music and the perfume of the hickory fire that turns out excellent barbecued ribs and chicken. This is the headquarters for good times and good eating in Cambridge."
East Coast Grill & Raw Bar 