#jay murray

Who Killed Teddy Bear? is a 1965 neo-noir about a woman named Norah Dain who receives threatening phone calls from an unknown stalker, whose attentions escalate. You might not know that the identity of the stalker is meant to be unknown if you read virtually any synopsis, including the one that appears when you select the film on just about any streaming service where it is housed, or on the…

Weston gave a strong performance at The Meadow.

In case you missed it, we’ve been interviewing some of our favorite local chefs about the ins and outs of Restaurant Week planning. Today we have the scoop from Grill 23 chef Jay Murray:

Q: Which is easier to prepare for - Winter or Summer Restaurant Week? Why?

A: We participated for the first time this winter, so this will be our summer Restaurant Week debut. I certainly like the availability of local ingredients in the summer, and in general, I’m a summer food kind of guy.

Q: How far in advance do you start planning your menu? How do you appeal to the Restaurant Week-goer's palate?

A: With 520 seats, I need to first think about what we can swing in the kitchen. A bunch of our RW crowd want and expect steaks, so I have the perfect cut. I’m against adding supplemental charges to the menu, so it’s not well known and won’t break the bank. We’re grilling a boneless chuck short rib – it has to be one of my favorite steaks period.

Q: How do you make your menu or your restaurant stand out?

A: People don’t normally associate Grill 23 with Restaurant Week, so there’s the novelty of being the new player at the table, and we have a reputation to uphold, so people expect top quality.

Q: What dishes or ingredients are you really excited about from this year’s menu?

A: I’m looking forward to some big, bright flavors – creative, upscale picnic food. We’ll be making a gazpacho with avocado ice cream and Spanish snack mix that I think will knock it out of the park.

Q: Who comes in for Restaurant Week? Do you see a lot of regulars or mostly new faces?

A: We see regulars who order off the regular menu, and many new faces for the RW menu. I like to let the new folks know that we’re not just about steaks, so we show everyone both menus. There are plenty out there who are unaware of our more creative offerings.

I understand that, as a public figure, it is my duty to comport myself in a manner befitting the role model that I surely am. People of all ages and from all walks of life look to me for guidance, as a beacon of hope and pillar of rugged masculinity, and I cannot - nay, I will not, let them down.

But let it not be said that I do not suffer. With great fame comes great responsibility, and with great responsibility, a fragility of ego and an oftentimes unbearable barrier to the routine enjoyment of my day to day existence. One morning I am Prometheus with a wealth of ideas; the next I am Sisyphus, and it takes every ounce of strength just to get out of bed. It goes without saying that I must be all things to all people. As in the photo, I am splintered. I am stoic, mysterious, wooden, even; I am the great communicator, the decider in the kitchen; I am spiffy and sport an expensive Egyptian cotton jacket. I drink wine. All of these things to all people. But it is no simple task. To compartmentalize the various, but necessary, personae I've nurtured over the years takes intense focus.