by David Sepulveda | Apr 15, 2014 11:30 am
In the same church where hundreds recently mourned another murdered young man, a more hopeful appeal for survival rang out—from a superstar African-American vegan chef.
by Paul Bass | Apr 14, 2014 1:58 pm | Comments (3)
At all other press conferences, the mayor answers questions. At this press conference, the mayor opened a box of matzah.
by Allan Appel | Apr 11, 2014 8:26 am | Comments (2)
Jaclyn Freshman chose the original “tart and sweet” yogurt with strawberries, raspberries, blueberries, pineapple, and dark chocolate crisps.
Sarah Bull chose the “pomegranate original swirl” with similar fruit and added the “mochi” or rice tapioca bits, along chocolate chips.
Christine Wu had the pomegranate yogurt with lots of strawberries with some teddy grahams stuck against the swirl like yummy rocks in the dairy mountain.
by Staff | Apr 4, 2014 1:16 pm | Comments (11)
Shake Shack plans to start serving burgers again Saturday, now that it’s confident no one will risk getting sick by coming in, according to a spokesman.
by Paul Bass | Apr 3, 2014 3:57 pm | Comments (1)
As Buddha kept watch in the ornate dining room, Yoko Ishikawa fished a hard-boiled egg from the bath. A souchong bath.
by Thomas MacMillan | Mar 28, 2014 2:11 pm | Comments (3)
State Sen. Gary Holder-Winfield said Friday that he has lost 4 pounds this week and has less energy than usual—the effect of four days of living like someone who relies on public assistance.
by Thomas MacMillan | Mar 27, 2014 12:15 pm | Comments (2)
At a new Ninth Square restaurant, you find three blue ladies up front, strutting in red. At the bar, a frothy orange mademoiselle.
by Thomas MacMillan | Mar 25, 2014 2:20 pm | Comments (24)
In the dairy aisle, Gary Holder-Winfield wanted to buy butter. With only $28 budgeted for the week, he reached instead for the 89-cent margarine.
by Thomas MacMillan | Mar 5, 2014 4:51 pm | Comments (15)
Three regulars raised their glasses for a final toast to an institution that helped transform downtown New Haven’s upscale food scene—before the scene even existed.
by Cora Lewis | Feb 19, 2014 1:02 pm | Comments (1)
The most recent experiment out of Meat & Co.‘s sandwich lab included a rare ingredient in an urban setting: the freshest possible venison sausage.