Opa! ilo

Opa! ilo

(Chef Zack Close adds pepper sauce over the Hanger Steak) By Jeff Maisey The “food is phenomenal.” That was a common comment quickly spreading on Instagram following the friends-and-family soft opening of ilo, a neighborhood bistro located in the Historic Freemason...
Green Onion Blooms Bright Again

Green Onion Blooms Bright Again

(A healthy lunch: Poached Pear Pecan Salad with grilled chicken added.) By Jeff Maisey The Green Onion is back and better than ever. Like many independent, locally-owned restaurants, The Green Onion was challenged in a variety of ways during COVID and in the aftermath...
Pronounced New Eateries

Pronounced New Eateries

By Marisa Marsey Restaurant names, like baby names, come in waves. Remember the address age (Bistro 210; useful, pre-GPS, for recalling locations)? And the monosyllabic era (here’s looking at you, Stove)? Now restaurateurs are spurning marketing gurus who advise...
Vegan Korean

Vegan Korean

By Betsy DiJulio Vegan Korean fried chicken may be the tastiest oxymoron on the planet.  Korean Fried Chicken—which someone cleverly dubbed “the other KFC”—emerged as a “thing” in the US long after I no longer consumed meat.  So, I had never experienced this...
DINING: A Tale of Two Italians

DINING: A Tale of Two Italians

(Something for every Italian taste at Sorella’s. Photo courtesy of the restaurant.)  By Marisa Marsey Hibernation season, for me, means hunkering down beneath a mountain of blankets and gorging on classic movies à la “Casablanca” and latter-day faves like “Moonstruck”...
Going to the Dogs

Going to the Dogs

(DOGGONE GOOD: Larry Sauger and Karl Neumann have Pittie Dog Grill sizzlin’) By Marisa Marsey Since adopting a puppy last year, my ears prick up at any mention of the word “dog” as avidly as Sheepish, my Miniature Sheepadoodle, sniffs out squirrels. So when I heard...