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- Wok on the Wildside
- Egg rolls don't cut the Chinese mustard at A Single Pebble. Mock eel and dry-fried green beans are the appetizers of choice at the elegant- but- affordable Asian restaurant. "We just say the food here is served more authentically," says Chef Steve Bogart, an Anglo sinophile who learned to work a wok in China. Standard-issue General Tsao can't hold a lantern to Bogart's popular tangerine chicken or seitan Buddha beef. First-timers may be anxious about ordering, so "they come in with cheat sheets," Bogart says. "We find them on the floor every morning."
- The initiated can check out vegetable concoctions, multiple mooshis and a number of "really, really spicy dishes" that Bogart has developed. Lazy Susans guarantee equitable distribution at the large, round, banquet-style tables. And the service, incidentally, is worlds better than it is in China.
- — PAULA ROUTLY
- A Single Pebble
133 Bank Street, Burlington 865-5200 
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photo: matthew thorsen
