Eat & Drink

Dead Meat, Chapter 3: Salt and battery

With a famous chef still missing, food writer David Tuckwall has a violent encounter with the angry vegan behind the crime.

Anchor men At their new Anchor & Hope, the Town Hall trio sets sail with a seafood theme.	Quite a pear Now that fall is here, markets are bursting with pears, and buttery Warrens are the pick of the season.
Sardines make a splash At the new Restaurant Eloise, two East Coast cooks get acquainted with a very West Coast fish.	The heat is on Boccalone's mustard is your sandwich's new best friend.

Slow Food was here How a looming mega-event—Labor Day weekend’s four-day Slow Food Nation—prompted the gastronomically minded organization to finally back away from the cheese plate and get real about how America eats.	Spanish roulette Mostly sweet—but sometimes not—Padrón peppers can pack serious heat.
Citizen strange Elizabeth Falkner directs familiar ingredients in offbeat roles at the new Orson.	Jan Newberry’s five current must-eats 1. Sardines make a splash 2. The heat is on 3. Praise the lard 4. Winged victory 5. A better biscuit

Inside Eat & Drink

FIVE GREAT

Dosas

Crêpelike but not a crêpe, dosas are far more diverse than their French cousins. As proof, here are five outstanding specimens—highbrow and low, traditional and definitely not.