Le Bernadin intros a vegetarian menu
NEW YORK – Le Bernadin, the New York Times reports, is offering a vegetarian menu for the first time in its 35 years, responding to customer requests.
Marina Voutsa becomes executive chef at Café Med in Boston’s Back Bay
BOSTON – Marina Voutsa, most recently at the South End’s Kava Neo-Taerna, is the new executive chef at Café Med in the Back Bay, bringing her Greek heritage and family recipes to her post including her yaiyai’s special spanakopita (spinach pie).
