Dining

Doña-Magnolia, which opened in March in the restaurant space of Hotel Indigo, doesn’t just borrow from several food traditions. Italian pastas receive Mexican spices, tortas come with Indian fillings, ceviche is infused with Asian flavors. Chef Manuel Montijo Jr. wouldn’t have it any different – he’s been experimenting with flavors from the beginning.

Cucumbers sometimes get overlooked as fodder for a main dish or appetizer because they’re so ubiquitous and, let’s be honest, utilitarian.

Commissary kitchens are incubators for restaurants

Summer means getting outside and having fun with your dog.