IMAGE BY MIKE SHWARTZ
On a Saturday morning just after 11am, Albert Pisani is peeling the translucent skin off onions he sliced the night before. He put them through a multistep process: rinse, dip in batter, and toss in breadcrumbs. He makes four onion rings at a time.
“We’re a dive ...
![“They couldn’t make it authentic, so that’s why I make [my food] authentic for Thai people.” https://digboston.com/no-worries-the-magic-behind-fenways-traditional-pad-thai-spot/ #restaurant #profile #interview #Thai #Thailand #food #fun #Boston #Massachusetts #coronavirus #COVID19](https://752847.smushcdn.com/1661675/wp-content/plugins/instagram-feed/img/placeholder.png?lossy=1&strip=1&webp=1)
