Those flatbreads feature fig and prosciutto with fig jam, Gorgonzola, and prosciutto; portobello with wild mushroom puree, fontina, and truffle; and fiery chicken sausage with herbed ricotta cheese, balsamic onions, and roasted tomato sauce. Pastas range from agnolotti with lemon ricotta and veal Bolognese to bucatini with shucked Maine lobster, uni butter, and crushed cherry peppers.
English worked with design firm Icrave to create the seat dining room with a stone and steel hearth kitchen and a raised bar with lounge areas featuring stone, terra cotta, wood, cork and Renaissance-inspired hand-glazed art. English originally opened Olives in Boston in Open Wednesday through Sunday from 5 to 11 p.
Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. By choosing I Accept , you consent to our use of cookies and other tracking technologies. Like us on Facebook. Football fans can eat like their home teams at the Strat. November 14, - am November 14, - am.
Vegan cooking school on a mission to educate the non-chefs among us. November 12, - am November 13, - am. Clouds of cotton candy over pink pastel pancakes. This is brunch in Las Vegas. November 12, - am November 12, - am.
Top 10 things to do this week in Las Vegas. November 10, - pm November 10, - pm. November 9, - am November 9, - am. Free, discounted food and drink offers for Veterans Day. November 8, - am November 11, - pm. Todd English — chef, owner, father, brand — sits at his own bar, clad in a black suit, turning the stem of a glass of red between his fingers.
He is at Olives in Charlestown, the restaurant that made him famous, burned in grease fires, and survived. This should be a time for celebration, for glad-handing and gabbing with guests.
But English sits alone. He has spent the night tasting dishes, interacting with cooks, showing that he is here, present, in his hometown — not at Olives in New York, Tuscany at Mohegan Sun, Figs in Palm Beach, not at a glitzy food-and-wine festival in Vegas or Miami.
Dance music thumps, loud as at a club. Waiters squeeze between tightly placed tables, dropping dishes more than once. Guests cluster at the bar and on banquettes in front of tiny, marble-topped cocktail tables, yelling to make themselves heard. English is the still point at the center of the activity.
His expression is brooding. In the following days, he will announce the purchase of an oyster farm, naming the shellfish it produces after himself the Todd English Blue Point. A vandal will repeatedly throw bricks at the Charlestown restaurant. In recent years, English has seemed overextended, dogged by rumors of closures, money owed to vendors and staff, lawsuits, and negative press. I might once have said the solution was simple: Shut down all but his most-successful restaurants, stop hawking cookware on infomercials, and come home.
Step back into the kitchen at Olives. Remind everyone what made it, him, great in the first place. Here he is, in the house.
0コメント