Ask Chef Boy Ari
Kimchi Advice—the Good, the Bad and the Easy
Q: Dear Ari,
I want to try making kimchi. I was talking to someone who said they heard you let the Napa cabbage sit a little bit in the fridge or the garage first and let it break down and rot a little bit before making kimchi. Do you think there is any truth to this?
—Kimchi Grasshopper
Tina Larkin
Restaurant Review
Charlie's Front and Back Door
I liked it both ways
This place is a dive. And I mean that in a good way—unpretentious and broken-in like a favorite pair of scuffed boots.
Chowtown Restaurant Guide
Nursing It Back
Little Sir Dan, sat with his hands, aloft over keyboard with a frown. Along came his boss, and with a crumpled note he did toss, asking “Hey, we doing a Chowtown?!”
