Sometimes it seems that restaurants keep getting more open and, consequently, noisier. No wonder Barbara Davis is looking for those with cozy, intimate spaces.
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In a month or so gardeners in other parts of the country will be trying to get rid of a surfeit of zucchini, but that’s one problem we don’t have in the desert. Still, there’s clearly a lot of interest in the squash; when Dean B. Pomerantz asked for suggestions for restaurants that serve long, thin, battered and fried zucchini, readers were all over it.