Clam chowder, beans and beyond

Article Abstract:

A former restaurant critic travels to Boston, Mass, to try out various restaurants. The restaurants visited include Hamersley's Bistro, Olives, Clio, Lega Sea Foods, Henrietta's Table, Upstairs at the Pudding, Rialto, Pho Pasteur, Boston and Maine Fish Company, Prime Shoppe, and Fisherman's Net. Dishes are described and the atmosphere of the restaurants is described.

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The Ducasse trilogy

Article Abstract:

World-renowned chef Alain Ducasse has the distinction of being the first restaurateur to operate two Michelin three-star restaurants. Aside from his establishments in Paris and Monaco, Ducasse also operates an inn in Provence and has four cookbooks to his credit.

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Island spice

Article Abstract:

A guide to some of the best restaurants in the Caribbean is presented. They include Chayote, Puerto Rico, La Belle Creole, Granada, Blue Crab, Tobago, Hemingway's, Grand Cayman, and Auberge de la Vieille Tour, Guadeloupe.

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