Reviews of Crooners and Chez Okapi

The May issue of The Bollard includes a breakfast review of Crooners and Cocktails,

I ordered the Chef’s Special Panini of the Day ($14), a warm sandwich of speck (a smoked, cured Italian ham), gruyere cheese, tomato, arugula and raw onion, the bread pressed to deliver a satisfying crunch. The flavors were excellent, though I would have liked something sweet (like a fig jam or fruit purée) as a counterpoint to the salty meat and bitter greens.

a dinner review of Chez Okapi,

Kabata’s Congolese cuisine is minimalist fare, seasoned with restraint. The bone-in, bite-sized pieces of chicken and goat were rubbed with cayenne and other spices, then grilled. Being Americans raised on BBQ, we missed having some sort of dipping sauce, but the meats didn’t really need it. Their innate flavors shone through.

and an article on the growing trend of using fruit as a beer brewing ingredient.

The obsession with hops that accompanied the IPA craze has made it possible for guys to order a pineapple-flavored beer at a crowded bar without a hint of embarrassment. And brewers of the best varieties now eschew fake flavorings in favor of fresh fruits or purées that give their beers a bright character. The improvement in taste has been dramatic.