Opinion

In an area packed with restaurants competing for hungry customers, Bare Back Grill’s general manager Kyle Anderson has a theory about what sets his restaurant apart from others.

As pies and tarts are the quintessential desserts of fall, here’s a lesson on crusts of all manners to suit assorted palates, dietary restrictions, skill levels and entertaining needs. There are four ways to go with pie crusts: 1) divine, scratch-made ones with choice ingredients have a somewhat complex and time consuming methodology, but well worth the effort; 2) crust mixes need the addition of a fat and liquid; 3) dough balls or pre-made pastry sheets only require rolling into the desired shape, or molding into a pan; and 4) pie crusts a-go-go come ready-made either refrigerated or frozen in pie plates.

In Neil Simon’s classic comedy “The Sunshine Boys,” a long-retired vaudeville duo agree to set aside their decades-long animosity to re-team for one last performance. But some old habits die hard. The 1972 comedy gets a funny and spirited workout at North Coast Repertory Theatre in Solana Beach, which is the ideal venue for the play. It presents Simon’s works more than any other local professional theater and its longtime artistic director, David Ellenstein, has long provided senior actors — like Simon’s 70-something vaudevillians — the chance to show audiences that they’ve still got it.

This season delivers a bounty of exciting fruits, roots, seeds, gourds and grains to inspire us all to become salad enthusiasts. Here’s how. Green with Envy: Take a break from anemic, low-achieving Iceberg lettuce, and change up with antioxidant rich, brain-boosting dark leafy greens. Crisp Romaine, Caesar’s classic go-to green with a fantastic store of Vitamins A and K; peppery Arugula, a sexy little number with aphrodisiac properties dating back to ancient Rome; tender Mâche with sweet and nutty nuances, and fabulous Frisée with funky, lacy leaves and a bitter edge that wakes up ho-hum salads. There’s more. Delicate, pale green Butter lettuce, frequently “living” with roots still attached, and kale, the king of leafy greens, whether Curly, Lacinato or Dino varieties with sturdy stems and stiff leaves adds a tangy bite.