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The Gallows Gets a Twofer; Surprises at Las Ventas

• Robert Nadeau gives The Gallows three stars, though he hates the name: "There's nothing morbid or goth inside this spiffed-up bar of re-planed wormy-white cedar barn boards. Chef Seth Morrison (ex-Vee Vee) does the comfort-food thing but then goes gourmand on a locovore theme. The true test of locovores is February, not August, but with a steadier hand on the salt shaker, Morrison could be, well, killer." [Phoenix]

• Mat Schaffer, meanwhile, bestows The Gallows with a very positive B: "With its reliance on seasonal, locally grown, sustainably raised ingredients, its house-made pickles and smart and affordably priced beer, wine and cocktail lists, the Gallows is a restaurant reflective of its times. But the bottom line is, Morrison knows how to cook. I’m a member of the fan club." [Herald]

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Easy Solution to the Egg Recall: Don’t Buy Cheap Eggs

"Brown eggs are local eggs and local eggs are fresh." Remember that jingle?Photo: iStock Photo

The national media will continue to barrage us with reports about the egg recall, but it has us thinking we should probably start listening to Michael Pollan more and not question the fact that farmers' market eggs cost $8 a dozen. The Egg Safety Center has a list of recalled brands, and CNN has this state-by-state guide, but the easy solution here is just to stop buying industrially farmed eggs! Salmonella is not new, and it should come as no surprise that those eggs you buy for 99 cents at the corner store come from a place where a 100,000 chickens lead vermin-infested lives that are nasty, brutish, and short.

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Food Trucks Join SoWa Open Market

Looks like City Hall Plaza won't get the city's first mobile food court after all. Starting August 29, the SoWa Open Market will include several food trucks, reports the Phlog. It's a model very similar to New York's tremendously successful Brooklyn Flea, which combines mobile lobster rolls and pupusas with crafts and antiques. So far, Clover Food Lab, Fillbelly's, and Pizza Barbone have all signed on. Bonus: once the initial excitement dies down, the lines will probably be much shorter than at SoWa's recent Food Truck Festival.

Food Trucks Coming to SoWa Open Market Every Sunday Through October [Phlog/Phoenix]

Previously: City Hall Plaza Mobile Food Court on Horizon
Food Truck Festival: The Post-Mortem

What to Eat at Saus, Bringing Pommes Frites and Poutine to Faneuil Hall

Saus, the pommes frites spot we told you about back in January, is expected to open next month and we've got your first look at the menu. Everything at Saus is built on either pommes frites or Liege waffle. The former are available as the base for poutine, topped with a deep-fried egg (!!!!), or on their own with any one of nine different house made sauces, including bacon parmesan and cheddar and Duvel. The waffles may be topped with everything from lemon cream to house made Nutella. The best part: Saus will stay open until 2 a.m. on weekends.

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Philly Hip Hop Legend Schoolly D Eats For Three Reasons: Health, Sex and Vanity

Schoolly DPhoto: Collin Keefe

Back when Schoolly D. (born Jesse Weaver Jr.) was leaving his mark on the world of hip hop as the pioneer of gangsta rap with tracks like “P.S.K. What Does It Mean?,” he was “eating like two cheesesteaks and a chicken everyday.” Severe asthma often kept him indoors as a kid, which is how he became interested in food. “At some point I said fuck it, if I’m spending all this time in the house, I’m going to learn all this shit about cooking.” As a grown man approaching the age of 50, he’s focused on eating healthier and eats for three reasons: health, sex and vanity. “Health first, because if you’re not healthy, you can’t have good sex. Sex, because I’m a horny bastard, and vanity, because if you don’t look good, you ain’t going to get no sex.” In this edition of the Philadelphia Diet, wherein a local food fanatic documents his dining experiences for a week, Schoolly explains the magical properties of turmeric, why he eats breakfast twice daily and how pizza is the perfect remedy for feeling what he calls “cooked out.”

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Jailhouse Culinary Program Works; The Lansdowne Won't Lose License

• A culinary arts program at Middlesex County House of Correction equips prisoners with job skills and seems to reduce recidivism. [Globe]

The Lansdowne Pub will probably not lose its license over last weekend's fatal bar fight. [Globe]

• In the wake of Wright County Egg's massive recall this week, egg companies are working hard to convince consumers that their products are safe. [WSJ]

• In an effort to lure in more customers, many restaurants are running bring your own wine promotions. [NRN]

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08/19/10

Restaurant Week Best Bets; Where to Eat Cheap in the North End

• Lumiere consistently kills it during restaurant week. [Chowhound]

Giacomo's Ristorante and Panza are two of the best reasonably-priced restaurants in the North End. [Yelp]

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McKenna's Owner Takes Over Dot C.F. Donovan's

Like the home of its never-opened Hyde Park sibling, the Savin Hill C.F. Donovan's space has found a new tenant, per the Dorchester Reporter. Ken Osherow, the owner of McKenna's Cafe, purchased the property and its liquor license for $875,000 at a sidewalk auction last week. Osherow and local financial advisor Driscoll DoCanto plan to open a trendy restaurant that will appeal to residents and non-residents alike in the C.F. Donovan's space. They're also planning an ice cream shop down the street. Sounds like an official Savin Hill microempire!

Donovan's Eatery Purchased in Sidewalk Auction [Dorchester Reporter]

Previously: Savin Hill C.F. Donovan's Shutters

Papa Razzi Relocating to Bouchee

The Dartmouth Street Papa Razzi will close in its current location on September 15, spokesperson Amy Daniels tells Grub Street. Back Bay's Papa Razzi drought won't last long, however: the restaurant will reopen in the Newbury Street home of Bouchee by month's end. Back Bay Restaurant Group hopes to find a new Back Bay home for Bouchee soon.

Christopher Walken and Lidia Bastianich Remember the Good Ol’ Days

If you got a kick out of “Cooking With Christopher Walken” (the real version or the parody), you’re really going to enjoy his chat with Lidia Bastianich on WNYC’s "Leonard Lopate Show." Not only do they compare notes on cooking lamb, but as it turns out, they go way back — sometime after the Bastianich family fled a refugee camp in Italy, Lidia and her mom (also interviewed) worked at the bakery that Walken’s parents operated in Astoria (it’s now a hardware store that Walken recently visited with The New Yorker). In fact, it’s where Bastianich got her start, by lying about her age (she was 14). Walken worked there, too, delivering cakes. Listen as he recounts the time he slammed on the brakes and caused six wedding cakes to go flying into the front seat. Also: Christopher Walken really likes celery and oxtails, and believes most cooking shows don’t give clear enough instructions.


Lidia Bastianich and Her Mother [WNYC via Food Section]

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