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Kellie Speed
East Coast Restaurant Examiner | Bio
Find out more about Kellie:

Kellie Speed is a freelance writer/editor with nearly 20 years experience writing for trade magazines, newspapers, national magazines, travel publications and online websites. She lives in Massachusetts and reviews restaurants both locally and nationally.


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East Coast Restaurant Examiner's Articles

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Friday, November 20th, 2009
TV Diner is hosting its third annual TV Diner Platinum Plate Gala on Saturday night, November 21st from 7 to 11 p.m. and it promises a night not to be...
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Wednesday, November 18th, 2009
The 14th annual America’s hometown Thanksgiving celebration will be held this year as it is each year at the birthplace of Thanksgiving in...
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Monday, November 16th, 2009
Barbecue has long been a favorite comfort food staple but finding a great southern style restaurant south of Boston has been somewhat of a challenge...
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Sunday, November 15th, 2009
If you haven’t had a Mrs. Prindable’s jumbo apple, you have no idea what you are missing. If you are one of the lucky ones who have...
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Sunday, November 15th, 2009
Now that the cooler weather is upon us, there is no better time to check out the fabulous fall flavors at Uno Chicago Grill. Recently, we visited the...
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Thursday, November 12th, 2009
Defying the notion that a steakhouse is just for carnivores, Red, The Steakhouse is not only offering Alaskan king...
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Monday, November 9th, 2009
Pasta is one of the oldest and most treasured food traditions but for those suffering from celiac disease, Italian food can pose a tremendous dietary...
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Monday, November 9th, 2009
Now that tailgating season is here, it’s time to break out the grills. What better way to enjoy the season than with the EZ Grill, a portable,...
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Monday, November 9th, 2009
Gifford’s Ice Cream (www.giffordsicecream.com), central Maine’s family-owned and operated ice cream company, recently earned a perfect...
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Celebrate the arrival of Beaujolais Nouveau this year at Boston’s Brasserie JO. Produced in the Beaujolais region of France and fermented for...
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