RESTAURANTS: Meave McAuliffe’s cooking is infuenced by her travles to India, Japan and Oaxaca, as well as the strictures of pastry-making. She took over the kitchen at Saltwater this month.    David Briggs

Meave McAuliffe grew up around her mom’s bakery in Venice, Calif., which specialized in French pastries. It spurred early culinary aspirations for the . . .

You've reached subscriber-only content

Free 3-day trial

Already a subscriber? Log in here.