Spanish lessons

With his new restaurant, Toro, Ken Oringer brings the flavors -- and the fun -- of the tapas bar to the South End

By Joe Yonan

Globe Staff / November 9, 2005

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Ken Oringer and John Critchley pluck slender, long-stemmed green peppers off a tray and stack them on a white plate. They're shiny, tinged with brown, and ''one out of every 10 is hot," Oringer says with a grin. ''You don't know until you get it. Fry 'em in olive oil, sprinkle 'em with sea salt, and this is an amazing ... (Full article: 1579 words)