But are there ALIENS?
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Well, considering what comes out to play in October in Salem…there very well MIGHT BE. 
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What a fantastic experience!
I remember the peanut soup served with grilled shrimp at Salamander. The recipe is in Stan Frankenthaler’s cookbook.
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After Salamander, didn’t Frankenthaler move on to consult with Dunkin Donuts? I remember being puzzled by that.
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I was just looking up erbaluce when I saw you got it! I remembered that at one point the chef Charles Draghi was consulting at Alcove. I am so sad I never got to erbaluce. It sounded divine, and ahead of its time. I hope he opens another place of his own! Thanks for the winning answer!
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It was memorable enough that I think about it 20 years later 
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Another restaurant we miss.
Also Sage…but good news is that Tony Susi is back, with Little Sage on Hanover Street. I remember an excellent rabbit dish at Sage.
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More hits than misses at Erbaluce, but we did have a few misses. We always enjoyed the variety of fish entrees on their menu.
I never understood the concord grape dish. Such a strong flavor, it overpowered the protein.
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Indeed – and if I’m not mistaken, I learned about that place from you, in a post last summer on one of those “I’m coming to Boston, where should I eat” threads. I went there myself the following week, and never followed up with a post. So: Excellent suggestion, thank you!
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He was one of the instructors for BU’s Culinary Program, which is where I met him. He went on to run the Whole Foods kitchen for a while, then disappeared.
He’s doing consulting and arts
I thought Stan Frankenthaler went on to be the executive chef for product development at Dunkin Donuts, not WF
I also thought it was Dunkin Donuts. I was really surprised when he went to DD. WF would have made a lot more sense, to me! A bit more aligned with The Blue Room than with DD.
After DD he went to Craftworks. I do really like his cookbook, The Occidental Tourist.
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