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by eldean |
August 08, 2007
It's as though today's pastry chefs and confectioners are all flashing back to those old ads for Reese's peanut-butter cups - not merely getting their chocolate in their peanut butter, but wildly mixing up their savories and sweets. Dreamy...
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by eldean |
August 08, 2007
Not even the city's top chophouses, with their jewel-encrusted strips and gold-flecked spuds, have whipped up a sauce as luxe as this one. Rodney Murillo, executive chef at Avila (One Charles Street South, Boston, 617.267.4810), is seeing their rich...
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by eldean |
August 08, 2007
Nothing guarantees pure, unadulterated joy like a cupcake. Okay, that's not totally true. There are other surefire ways to achieve pleasure - but nothing quite as innocent or wholesome. Since Glenn Quirion and David Venter opened Sweet Tooth Bakery...
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by eldean |
August 08, 2007
Along with vanilla, potatoes are pretty much the universal symbol of culinary dullness. Stuck in a spud rut yourself? Uproot thee, then, with fries that surprise - made from tubers, legumes, and more. Avila (1 Charles Street South, Boston, 617.267.4810...
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by eldean |
August 08, 2007
Pshaw to pretzels and nuts to nuts: this summer we're freeloading in style. That means hitting the patio at Pigalle (75 Charles Street South, Boston, 617.423.4944), where every round of cocktails comes complete with your choice of four snacks, including...
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by eldean |
August 08, 2007
Forget veggie burgers and tofu: meat is hot in Boston, and in a big way. KO Prime (Nine Zero Hotel, 90 Tremont Street, Boston, 617.772.0202), which opened in the spring, stars carnivores Ken Oringer (consulting chef) and Jamie Bissonette (chef de cuisine...
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by eldean |
August 08, 2007
Who doesn't love a nice salad when the heat hits? We gluttons with joneses for only the biggest, baddest salads, that's who. Come lunchtime, the Metropolitan Club (1210 Boylston Street, Chestnut Hill, 617.731.0600) rocks the roughage with its...
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by eldean |
August 08, 2007
Not two years ago, variety meats were still the stuff of only the most esoteric and/or ethnic, haute and/or peasant cuisines. But now that liver and its ilk have arrived in all their gory glory, we dare say it's high time for an offal crawl. Possible...
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by eldean |
August 08, 2007
We've been ready to love it for years; now the Seaport District has finally begun to live up to expectations as a neighborhood to be reckoned with. Joining old favorites like the Barking Crab (88 Sleeper Street, Boston, 617.426.CRAB) and Lucky's...
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tonight
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