RadioBDC Logo
| Listen Live
< Back to front page Text size +

Here's looking at you, kid

Posted by Devra First  September 30, 2011 10:33 AM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article


Globe Staff Photo/Suzanne Kreiter

After more than 40 years in business, Harvard Square institution Casablanca is for sale, reports Boston Business Journal.

Legions of students, professors, artists, and other hungry Cantabrigians have patronized the Brattle Street restaurant over the years, socializing over Turkish meze, grilled shrimp, smoked lamb shoulder, and their fair share of alcoholic beverages. Casablanca has also been a training ground for young chefs, with people such as Ana Sortun, Marc Orfaly, Andy Husbands, and Laura Brennan passing through the kitchen.

Casablanca is part of old Harvard Square, an area of independent businesses and individuality. It's becoming increasingly harder to see that neighborhood for the glossy chain stores that have moved in. Still, it's there.

So who will take over Casablanca? The right person could continue its legacy, while spiffing it up and modernizing things just the right amount. Imagine Sortun back in that kitchen again...

Do you have fond memories of Casablanca?

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.