Breaking news: We have some developments to report from The Day newsroom, and they re all good.
Restaurant reviews have resumed now that vaccines are widely available and COVID-19 restrictions are relaxing. We re publishing them in our Daybreak section on Wednesdays for now. Beginning Thursday, May 27, you ll find them in our weekly Night & Day arts and entertainment section, which is returning as events and outdoor activities ramp back up in time for summer.
Have you ever wondered how The Day chooses which restaurants to review, and what happens when restaurant staff members recognize the reviewer?
Arts writer Rick Koster reviews restaurants for us along with Ann Baldelli, a Day retiree whose warmth and love of delicious chow emanates from her reviews, and former features editor Marisa Nadolny, who has a great appetite and a way with words. The three food reviewers are a great mix, since they all have distinctive tastes and writing styles.
Published January 10. 2021 12:01AM
Thanks to Ann Baldelli for the article titled “6,000 babies later, retiring obstetrician still feels magic,” (Jan. 2), about Dr. Jeffrey Simpson. I think this article is very cool and important. Someone who delivered over 6,000 babies, stayed with his patients after his shift to make them more comfortable, and missed holidays and family dinners should not retire without getting some sort of recognition.
I can appreciate the hard work and sacrifices doctors make because I have a doctor in my family. This article is also important to me because Dr. Jeffrey Simpson delivered me 13 years ago on May 3 at New London s Lawrence + Memorial Hospital.
143 Water St., Stonington
In my wildest dreams, I never imagine I’d be touting the virtues of tofu, but it’s an excellent protein in the Crispy Tofu Salad ($16) at the Water Street Café. And it’s healthy. This dish was a favorite even before COVID, and it travels nicely as a takeout. Prepared with a generous heap of flash-fried tofu bites nestled on top of a bed of mixed greens and dressed with a soy-wasabi vinaigrette, it’s a bold bite. The tofu is crispy on the exterior and soft inside, and the pungent wasabi provides a kick. As a takeout, the salad is better when the tofu is packed separately and assembled at home, and I recommend asking for extra dressing.