On the other side of Harvard Sq., Casablanca, subterranean mainstay that it is, rounds out the usual Cambridge suspects. Chef Ruth Anne Adams, who has been running the show behind the scenes since 2000, prepared some of her summer menu items for us recently. Seared salmon cakes and duck wings are a far cry from the burgers-and-beer kind of fare one used to find when Casablanca originally opened their doors more than fifty years ago.