Archive for the RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE Category

Island Creek Oyster Bar / Esquire

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / national print with tags , , , , on May 1, 2013 by marketingmarlo

Esquire_May 2013Island Creek Oyster Bar Chef Jeremy Sewall’s New England lobster expertise is put to the test with a half-page cooking tutorial in Esquire’s guide to the great outdoors.
Esquire, May 2013

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Russell House Tavern / Wall Street Journal

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / national print with tags , , , , on April 15, 2013 by marketingmarlo

WSJ_4.13.13A photo and recipe for Russell House Tavern’s “Let Me Draw You” is featured in a Wall Street Journal piece about soda fountain cocktails.
Wall Street Journal, April 15, 2013

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Clio, Uni / The New York Times

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / national print with tags , , , , , , , , on April 7, 2013 by marketingmarlo

New York Times_4.7.13The New York Times “Frugal Traveler” Seth Kugel makes a pit stop at Uni’s late night ramen during a $100.00 weekend in Boston.
The New York Times, April 7, 2013

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Farmstead, Inc. / FOOD & WINE

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / national print with tags , , , , on April 1, 2013 by marketingmarlo

Food & Wine_April 2013The salumi selection at Providence bistro and storefront Farmstead, Inc. lands a spot on the FOOD & WINE editors’ list of the top cured meat destinations across the country.
FOOD & WINE, April 2013

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Clio, Uni / bon appetit

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / online with tags , , , , , , on March 30, 2013 by marketingmarlo

Bon Appetit_4.1.13The Ramen menu at Uni Sashimi Bar gets the attention of bon appetit’s “Consumed” columnist, Matt Duckor, who highlights the restaurant’s late night street food offerings with multiple photos.
bon appetit, March 30, 2013

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Lumiere / FOOD REPUBLIC

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / online with tags , , , , , on March 22, 2013 by marketingmarlo

Food Republic_3 22 13-1FOOD REPUBLIC shares a photo and recipe for Michael Leviton’s homemade matzoh as a quick and easy way to make your own this Passover.
FOOD REPUBLIC, March 22, 2013

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Clio, Eastern Standard, Hotel Commonwealth, Island Creek Oyster Bar, The Hawthorne / The Washington Post

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / national print with tags , , , , , , , on March 17, 2013 by marketingmarlo

Washington Post_3.17.13Boston’s cocktail scene is more than green beer according to The Washington Post, thanks to game-changing mixologists at some of the city’s best upscale restaurants like Clio, Eastern Standard, The Hawthorne and Island Creek Oyster Bar.
The Washington Post, March 17, 2013

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Island Creek Oyster Bar, Row 34 / FoodandWine.com

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / online with tags , , , , , , , on March 8, 2013 by marketingmarlo

FoodandWine com_3 8 13_001Food & Wine’s Mouthing Off blog provides a sneak peek at Row 34, a new restaurant from the team behind Boston’s Island Creek Oyster Bar, with insight on the new eatery’s bivalve-inspired name and a shucking tutorial from the experts at Island Creek Oysters.
FoodandWine.com, March 8, 2013

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Harlem Shake / New York DAILY NEWS

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / regional print with tags , , , , , on March 7, 2013 by marketingmarlo

NY Daily News_3.7.13Soon-to-open NYC restaurant Harlem Shake gets a substantial feature in the New York DAILY NEWS’ “Uptown News” section with inside info about Harlem Shake’s retro design and the coincidentally timed YouTube craze.
New York DAILY NEWS, March 7, 2013

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Harlem Shake / NEW YORK POST

Posted in RESTAURANTS, TRAVEL & HOSPITALITY PRACTICE, RT&H / regional print with tags , , , , on March 5, 2013 by marketingmarlo

New York Post_3.5.13Harlem Shake is featured in the NEW YORK POST’s “Realty Check” column with a photo of the forthcoming burger joint’s retro signage and comments on the unexpected Harlem Shake YouTube phenomenon.
NEW YORK POST, March 5, 2013

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