The Crimson Crave

Worth the Hype? The Craigie on Main Burger

Published on October 17, 2016October 21, 2016 by The Crimson CraveLeave a comment

By Estefania Lahera ‘20

This burger is over 6 years old, and you’d have thought the hype would have died down already.

But no.

This burger is still as highly recommended on the food internet; indeed, it has even been elevated into an icon of the Boston food scene. Articles by Eater, Boston Magazine, a cover on Bon Apetit Magazine, and more, all attest to its greatness.

But when was the last time that this icon was objectively reviewed?

Instead of accepting its greatness, I felt it was my responsibility as a foreigner to the Boston food scene, immune to the hype and build up, and see for myself.

If you know anything about this burger, you know that they only serve 18 every night and only on the bar side of the restaurant. Thus, I specifically called two nights before asking for a reservation on that side of the restaurant. Dedication, if I do say so myself.

I went on a rainy Sunday. It was a good day for a burger, the sort of day when you just want something warm and comforting, classic but not boring.

“We know you want the burger,” the hostess says when I arrive, ready for me, “do you want us to put one on hold for you now?”

Yes. Yes, I do.

Excellent service.

But seriously though, the service was friendly and efficient. The restaurant is small, which makes it easier for the staff to look after you properly. They are knowledgeable about the menu, and willing to offer their opinions if you ask, which I always do.

PRO TIP: Sit on the bar side and get access to the full dining room menu as well as the more affordable bar menu. And the burger, of course.

The bread basket, by the way, was excellent. I judge a restaurant by its bread basket, because it’s an integral part of the experience. It the restaurant serves stale, inferior bread, it might as well not give anything at all. I’d rather not have bread than regret biting into a dense, coarse brick. Thankfully, Craigie’s 3 varieties, a lovely crusty French baguette, a more ciabatta like roll, and a flax-speckled, nutty multigrain, were all fabulous. My favorite was the multigrain with flax for its depth of flavor, though you can’t go wrong with the other two.

We also order the octopus. It was a solid dish with a nice punch of flavor, a sort of smoky paprika flavor that worked well. Was it mind blowing, stunning, omigosh I’ve never eaten anything better in my life? No. But I think it was the only time in my life that I’ve had octopus cooked perfectly, absolutely ZERO chewiness. And that is admirable.

Now, onto what you’ve been waiting for: the burger.

This restaurant has a burger cult following. An hour into our meal, having arrived the moment the restaurant opened, we hear the bartender call out: “only one burger left!” and the entire restaurant cheered.

Clearly as popular as ever, this burger sold out within two hours of opening that night!

And it must be a very complex burger, because it took forever to come out, long enough for me to go through an entire bread basket (because I’m a carb-lover and I’m not ashamed).

I waited patiently, and it finally arrived.

Let’s just stop and appreciate that for a moment. It’s definitely a looker, is it not?

Now, the most important part: taste.

It was….

A burger.

Yeah.

That’s about it.

It was good, because how can a burger be bad? But was it the transformational experience that everyone promised? No, not really. Everything, the bun and the bacon and the grind of beef, are all made in house. If you’re going to make it in house, you would do well to make it less generic in my opinion. The bread was good, but it wasn’t special. Why not make the outside crispy if you can, and the inside soft and pillowy? A nice squashy bun is lovely and works, but I could get the same at the supermarket, even organic at whole foods. The bun was good, sure, good quality and it held its shape and structure reasonably well, but that’s all.

The ketchup was fine, a nice spice to it, not memorable. I’m also not a ketchup person.

The meat was very, very medium. It lacked a good sear, and was quite pink throughout the center. The flavor was also lackluster. If they’re not going to have enough salt and seasoning, at least make sure the beef grind has enough complexity to stand alone. But it was just a temperate beef flavor, which was fine as I personally like the taste of meat. But if could have been better, you know?

The cheese I couldn’t even taste, so I can’t really judge, but the lettuce and other dressings (a sort of pickled onion) were nice. That’s sort of all I can say. Nice. The bacon, which was house cured, was also good. Again, good. Not great. But good.

The salad complimented the burger, but was by no means necessary.

The fries, to my surprise, were excellent! Big, chunky wedges cooked perfectly, with a soft creamy inside, a super crispy, crackly outside, and aggressive but refined seasoning. Why couldn’t the burger be cooked like this?!

The final verdict?

Go to Craigie on Main if you can afford the splurge, but ignore the hype and get something more interesting. Go for the bread, the staff, the chance to try something awesome. The menu has so many interesting ideas. phytoplankton garganelli? What is that? duck rilletes? Sounds very classical French but I’m sure they’ve taken an innovative spin on it.

I, personally, will be back for the whole pigs head.

Hello Fresh: How to Adult 101

Published on October 17, 2016October 17, 2016 by The Crimson CraveLeave a comment

By Caroline Gentile ‘17

Logo from Hello Fresh

“Hey! Do you like eating healthy?”

En route to Shake Shack on Newbury Street, I turned around to see a young man in a green apron waving at me.

“Uh, usually I do…” I said, gesturing towards the holy mecca of burgers that I had been fantasizing about all day.

He laughed. “Can I have a minute of your time?”

Usually I don’t stop to talk to people selling things on the street. After engaging in a two-hour conversation with a Green Peace worker, I had learned my lesson. But SJ promised he would be quick.

SJ was a representative for Hello Fresh, an international company that offers healthy meal plans and delivers boxes full of fresh ingredients to make recipes developed by British celebrity chef, Jamie Oliver. Each week, users can select three step-by-step recipes out of several to have delivered to their homes. Each box contains enough ingredients to make food for either two or four people.

After listening to SJ’s spiel, I decided to try a discounted trial of Hello Fresh. I had been living in an apartment all summer with full access to a kitchen, but my cooking had been limited to frozen food or various forms of pasta. Cognizant of the fact that I will be a real adult as of May 2017, I realized that I needed to learn to cook actual, fresh food sooner rather than later. Especially meat—I am not a vegetarian, but I definitely did not like handling meat. As a result, when left to my own devices, I tended not to eat it because I didn’t like, nor knew how, to cook it.

Hoping to become more comfortable in the kitchen, I ordered the Classic box for two people, although I was very nearly tempted by the Vegetarian box. The following Monday, a large box filled with fresh ingredients and dry ice arrived at my doorstep. Each recipe’s ingredients were separated into labeled boxes, and only the bare minimum of each ingredient was provided, so as to minimize waste.

I made beef and snap pea stir-fry and chipotle-glazed pork chops with garlic-mashed potatoes and roasted broccoli. My third recipe was for pesto chicken skewers, but I did not have time to make them, so I gave the ingredients to a friend for her to make. Each recipe came with step-by-step directions, with a picture for each step. This made the recipes very easy to follow. I also loved not having to go to the grocery store to get all the ingredients. Before getting Hello Fresh, grocery shopping had been half the battle for me to actually cook something. Having it all right there allowed me to focus on my cooking skills, especially with meat. By following the simple directions in each recipe, I realized that cooking was not as stressful as I once found it. In no time, I was sautéing pork chops like a pro.

To be honest, I was shocked by how little time it took me to make these dishes—and how good something that I had made all by myself tasted! There were certainly a few missteps along the way—I cut my finger peeling ginger and ended up undercooking my potatoes so that I had to put them in a blender to mash them—but both dishes were not only edible, but also delicious. However, I thought the portions allotted by Hello Fresh were quite small; I could have easily eaten all the food that was supposed to be for two people if I were really hungry.

Despite the small portions, my overall experience using Hello Fresh was positive. I definitely became more comfortable cooking for myself and for others, and was able to eat healthfully in the process. When days of HUDS and dining halls are long behind me as an adult, I could certainly see myself using Hello Fresh again.

The Hourly: A New Oyster House in Harvard Square

Published on October 17, 2016October 17, 2016 by The Crimson CraveLeave a comment

By Hayoung Chang ’18

With the coming and going of many restaurants in Harvard Square, a new bar dedicated to oysters has opened it doors in the last month. Named The Hourly, this oyster bar is owned by The Grafton Group, which already boasts four other restaurants in the area: Grafton Street Pub and Grill, PARK Restaurant, Russell House Tavern, and Temple Bar.

With midterms in full swing and the seemingly endless continuation of the HUDS strike, I decided I needed a pick me up. Since I love oysters and seafood, I thought what could be a better option than the new oyster bar? On Wednesday night, a friend and I headed over to 15 Dunster Street with high hopes.

Upon entering, a friendly hostess showed us to our seats. What was immediately striking was the cozy yet sophisticated ambience. The lighting was on point (as they say) with a soft golden glow illuminating the bar and seating area from an overhead light that could only be described as artsy.

While the restaurant was not too crowded, all the bar seats were taken by those sipping cocktails. They had a separate menu for their raw bar, on which the oysters were listed based on origin. I ordered one each from Summerside (Canada), Cotuit and Cuttyhunk (Massachusetts). For our entrees, I ordered The Hourly Burger, and my friend the Crispy Goat Cheese Sandwich.

While waiting for our food, the waitress brought out the restaurant’s original salt and vinegar chips. Both crispy and delightfully seasoned, the chips were the perfect finger food to stimulate our appetites.

Once the oysters came out, the waitress kindly explained to us where each one came from. I tried the Summerside first, and was immediately engulfed in a burst of flavor. It started with an oceanic flavor then a slightly creamy lingering and a spectacularly fresh and clean finish. The oyster meat itself was so pleasurably tangy and juicy that it made me salivate for more. The two from Massachusetts were more briny but the combination with the red sauce made for a real delight.

Then our entrees came. The first thing that struck us was the size; the plates were absolutely enormous, piled high with fries and greens next to our burger and sandwich. The burger itself was gargantuan as well, the kind that you cannot possibly fit into your mouth to take a bite. The umami flavor of the meat and bacon blended well with the melted cheese and crispy onions. The fluffiness of the brioche bun contrasted nicely with the crunch of fried onions to leave a savory albeit slightly greasy aftertaste.

Overall the service was excellent as the waitress continually checked in on how our meal was, and the entrees arrived swiftly. While the burger was delicious, it was the oysters that stole the show with its exceptional freshness. I would recommend The Hourly as a nice date night option as the ambience contributes to a cozy and intimate mood. I will definitely be coming back to try the other options in their raw bar!

Location: 15 Dunster Street, Cambridge, MA

Reservations: OpenTable

Overall Rating: 4.5/5

Food: 4/5

Service: 5/5

Ambience: 5/5

B.good returns to Harvard Square

Published on October 17, 2016October 24, 2016 by The Crimson CraveLeave a comment

By Joseph Winters ‘20

On March 29, 2016, Harvard Square suffered a great loss. Students, faculty, and all manner of health-minded individuals mourned the closing of one of the most convenient farm-to-table fast food places around. Not that there were many to begin with… Either way, B.good’s closing was a blow to the food scene of Harvard Square. This Friday, however, B.good reopened with a bang on Eliot Street, in what eaters are describing as a much-needed addition to Harvard’s healthy food scene. “There just wasn’t hardly any place healthy to eat in the Square!” lamented one B.good customer as she devoured a scoop of lime-soaked quinoa.

Monika Bach Schroeder, Marketing Manager for Harvard Square B.good

The Crimson Crave visited B.good on its opening day, Friday, to survey the situation. We were greeted by Monika Bach Schroeder, Marketing Manager for the Harvard Square location. Schroeder was supervising a Wheel-of-Fortune style promotion—spin the wheel and walk away with some B.good sunglasses, a high-five, or, with some luck, a free burger. We were lucky enough to get the burger.

“We make real food,” the B.good website advertises boldly on its home page. A simple slogan, but it speaks volumes when seen in conjunction with the tangible measures B.good has taken to produce high quality fast food options. Customers can order classic items like burgers or sandwiches, but B.good also offers kale and grain bowls, seasonal salads, creative sides, and smoothies.

New additions to the B.good menu are “Plates”: Chipotle Avocado, Mediterranean Mezze, and Asian Bento. “We’re really proud of our new plates,” says Schroeder. “They speak a lot to our mission of staying innovative and fresh; we use seasonal ingredients to offer healthy food options.”

Apart from good food, Schroeder adds that the B.good team is “really excited about this community.” Harvard, she says, is a very engaged community, one into which B.good tries to integrate itself. On the day preceding the former B.good’s closing, they held a “pay what you can” day. All the day’s profits were donated to Y2Y, a homeless youth shelter in Cambridge. Upon their reopening, they held a similar project, raising $1700 for Y2Y, enough to provide over a full month of programming to the homeless shelter.

Local farmers are also beneficiaries. B.good sources many of its ingredients from farms in the Northeast. When we visited, a colorful map showed apples, cauliflower, squash, fresh mint, pumpkin, tomatoes, and yogurt all coming from Massachusetts, and many other ingredients like beef, bread, eggs, and bacon being sourced from the other northeastern states.

At the door this Friday, customers were greeted by Casey Ballin from Hannah Farm, a one acre plot of land on an island in Boston Harbor. Now managed by B.good, the farm benefits the local community, producing food for Camp Harbor View summer camp for at-risk youth. At the camp, teens learn to prepare healthy meals from local ingredients. Up to 20,000 pounds of produce are expected to be produced by Hannah Farm, with a majority being donated to the summer camp, and much being featured in B.good restaurants. “We did a feature a couple weeks ago, where we sold kale smoothies made with our own kale,” Ballin explained as he handed out samples of carrots and grape tomatoes from Hannah Farm.

This Friday was the first of many meals I’m sure I’ll be having at B.good. The chain brings its fresh dishes to the Square along with a fresh ideology, one that incorporates sustainability, local commerce, and—of course—delicious food. On the short walk to my seat, I ogled picnic pear and brie salads, Thai almond bowls, sweet potato fries, and even pumpkin milkshakes. I tried the Spicy Lime Avocado Bowl with their seasonal side: local cauliflower coated in cheddar and breadcrumbs. I might have over-ordered, but it was oh, so good. Plus, the side was free; first-time users of the B.good app will automatically get a side on the house! I would easily recommend B.good to anyone looking for a tasty, healthy morsel without the wait at a sit-down restaurant.

Daedalus Restaurant: Forgotten Myth or Living Legend?

Published on October 10, 2016October 10, 2016 by The Crimson CraveLeave a comment

By Siqi Liu’19

from-harvard-square — Photo From Boston Guide

Before I’d actually ever stepped foot into Daedalus, it was the name that first intrigued me. I remember walking past it almost every day my freshmen year and musing at the creamy wooden sign hanging above its door. The restaurant advertises New American meals, but “Daedalus” calls to mind the Greek mythology of Daedalus and Icarus. According to the myth, Daedalus was a skilled craftsman who creates a pair of wings for him and his son to escape the tower in which they were imprisoned. The fact that this restaurant claims to draw upon such a timeless tale seems to set up a promise of attaining new heights, of innovation, and of tradition. As someone who believes in the power of names, I decided I needed to see for myself whether it lives up to its namesake.

It was a rainy Saturday night when my friend and I showed up at the front steps of the dim-lit restaurant. The whole place was set up like a pub, with a bar upstairs and small, square wooden tables that tried to convey an aura nonchalant urban chicness. There was no music, just the muffled chatter of diners sealing in the intimate ambience of the place. The host led us to a table in the corner upstairs, and we immediately proceeded to squint at a specials and regular menu. Nothing really caught our eye in the appetizers menu; it offered some generic options that vacillated between overpriced American pub food and popular Italian appetizers. Craving pasta, I ordered the seafood pasta special. My friend ordered the mushroom risotto.

When our food arrived, I was quite impressed by the presentation. The green asparagus and the pink shrimp nestled neatly atop my fat bed of fettucine, glistening with bits of red bacon, reminded me of spring—an odd choice for an autumn special, but still visually appealing. The mushroom risotto, in my opinion, came in the perfect proportion. The Portobello, spinach, and parmesan weaved into one another like some intricate knitting project. We were excited to start our meal.

At first bite, the white wine cream sauce was divine. The parmesan and smoked bacon added a tangy note to the sauce that made the flavor linger in my mouth. The shrimp and asparagus, which were both extremely fresh, balanced out the heaviness of the pasta itself. The only complaint that I had was the bacon fat did make the pasta a bit greasy.

As a fan of risotto in general, I was delighted to try my friend’s mushroom risotto (much at his chagrin). The first thought that came to mind when I encountered the flavor was parsley! I’m not quite sure why the dish had such an overpowering parsley flavor, and I’m not sure whether it worked. But I thoroughly enjoyed the tender mushrooms basking in light truffle oil. My friend absolutely adored the cheese, which gave a kick to what could otherwise have degenerated into a bland risotto dish.

Throughout the meal, our waitress checked in on us maybe once. I didn’t mind the lack of attentive service much because our food did get to the table rather quickly, and I enjoyed my company. So, did Daedalus live up to its lofty namesake? Not exactly, but I’d still recommend it for a casual night out for anyone who is too lazy to venture out of the square.

Daedalus

Location: 45.5 Mt Auburn St, Cambridge, MA 02138

Reservation: Call (617) 349-0071

Overall Rating: 3/5

Food: 3.5/5

Service: 3/5

Atmosphere: 4/5

Easy Dorm Tacos

Published on October 10, 2016October 10, 2016 by The Crimson CraveLeave a comment

By Audrey Thorne ’19

Ingredients:

1 pound of ground beef

1 taco seasoning mix

Soft or hard shells

Optional:

Corn

Sour cream

Mexican cheese

Cooking Supplies:

1 pan

1 spatula or fork

Step 1: Place the ground beef in the pan and turn the heat on high. Use the spatula or fork to break the meat into smaller pieces, as small as possible. After about ten minutes, all the meat should be brown.

Optional Step 1.5: If you want low fat tacos, you can remove the excess fat using a paper towel and replenish the moisture with approximately 1 cup of water. Let most of this water absorb into the meat before moving on to step 2.

Step 2: Lower the temperature to medium. Add taco seasoning mix and stir it into the meat.

Step 3: Warm your shell of choice for 30 seconds in the microwave.

Step 4: Take your shell of choice, fill it with your seasoned meat, and add your toppings of choice.

Step 5: Enjoy!

Mediterranean Small Plates Coming September 29

Published on September 21, 2016September 21, 2016 by The Crimson CraveLeave a comment

By Bovey Rao ‘19

Logo from En Boca Website

From the creators of two popular Irish pubs, En Boca is a Mediterranean small plates concept that will be opening in the space that was formerly occupied by Sandrine’s Bistro. Near the construction of the Smith Campus Center, En Boca hopes to open on September 29. Classic Restaurant Concepts manages the Asgard in Cambridge and the Kinsale in Boston and is entering Harvard Square with a drastically different restaurant model. With wine on draft and a focus on small plates, En Boca aims to provide an alternative dining destination with a similar model to Alden and Harlow.

EnBocaMenu_V5a.indd — Photo from Boston Magazine

The head chef, Devin Broo, has an impressive resume as he worked at Restaurant Daniel, a former three Michelin Star restaurant (currently has 2 Michelin Stars), Bar Boulud in Boston, and the Elm Restaurant in Connecticut. His menu covers a wide variety of Mediterranean cuisines with connections to Spain and Greece. While classic small plates like patatas bravas (hot potatoes), bacalou croquettes (codfish cakes), and wood grilled octopus line the menu, there are many intriguing dishes like byrek (spinach pie), stuffed baby squid, and slow poached arctic char. In addition to the small plates, there are larger shared dishes like an Acadian redfish baked in clay.

En Boca will focus on serving dinner on the opening date, but it hopes to eventually expand with a lunch and brunch program.

I am looking forward to visiting En Boca in the near future and sampling a wide variety of small plates, while lamenting at the fact that I cannot explore their wine program.

[Boston Magazine]

Tatte Bakery & Café Slated for October 4

Published on September 21, 2016September 21, 2016 by The Crimson CraveLeave a comment

By Bovey Rao ‘19

As reported by Eater, the Harvard Square Tatte Bakery & Café is projected to open on October 4^th, 2016. While opening much later than originally anticipated, the store will be the largest of the Tatte Bakery & Café chain that is present throughout Boston. With the wood paneling finally dismantled, we are given a glimpse of the storefront as it is being painted. It is beginning to resemble the other branches of Tatte with clean, white paneling and a modern, industrial café vibe. Armed with a new Bongard oven and two floors of space, Tatte looks to fill the void of Panera Bread and then some.

The first floor will house the kitchen and have numerous seating areas from a communal dining space to a banquette and lounges. This may appeal to students seeking a place to relax or have casual conversations while they enjoy coffee and pastries. Otherwise, this may be a new destination for business coffee chats in a well-lit, comfortable environment. On the second floor, there will be a coffee bar and an open kitchen space. The owner and founder of Tatte, Tzurit Or, mentioned that cooking and baking classes will be offered a few times a month. Therefore, the opportunity to learn how to make their excellent pear tarts or savory moussaka may be coming in the future.

While I may be patiently waiting for Tatte to open, the large delay in projected opening date has been unfortunate and has deprived Harvard students from dining outside of the D-Hall.

[Eater]

Welcome Back to Harvard! Here’s What’s Happening

Published on September 1, 2016September 2, 2016 by The Crimson CraveLeave a comment

By Bovey Rao ‘19

As the summer draws to a close, many may be wondering what on earth has happened to Harvard Square. Many beloved restaurants perished with the remodeling of the Smith Center. Student favorites like Al’s are now gone, so our stomachs may be running a little on empty. A few other promises of summer openings were left unfulfilled, but this guide is perhaps a glimmer of hope for what has and will come to Harvard Square.

Completed

Tom’s Bao Bao – Chinese steamed buns, baozi, are the specialty of Tom’s Bao Bao. Various unique fillings are enveloped by airy white dough before being steamed to perfection. From the upscale lobster to the decadent chili beef, there are plenty of excellent options for a quick meal or snack. While slightly pricey, Tom’s Bao Bao is a great addition to Harvard Square for the adventurous student.

Waypoint – Alden & Harlow is not only one of my favorite restaurants in Harvard Square but is one of my favorites in all of Boston. Michael Scelfo, the chef behind Alden & Harlow, recently opened a seafood restaurant, Waypoint, near Harvard Square. Following a similar small plate concept, Waypoint will hopefully become another Boston staple as it opened with excitement.

Upcoming

B. Good Google Maps — Image from Google Maps

B.Good – One of the favorite destinations for students seeking a healthier alternative to fast-food, B.Good was missed when it closed due to the Smith Center renovations. However, it is scheduled to return in a short while at the former O Sushi space. The fresh burgers, salads, and fries are things to look forward to in the near future.

En Boca – Mediterranean flavors are coming to Harvard Square from En Boca, a restaurant by the team from The Asgard and The Kinsale. Deviating from their other Irish pubs, Classic Restaurants Concepts is creating En Boca with Devin Broo from Bar Boulud. Originally slated to open in August 2016, the restaurant appears to be close to opening.

DavidsTea – DavidsTea is a tea store that was started in Canada and has begun expanding into the United States. With other locations in Massachusetts, DavidsTea specializes in various tea related products from teas themselves to mugs and other accessories. The store is slated to finish in September 2016.

Image from The Hourly Oyster House

The Hourly Oyster House – In the former Kennedy’s on the Square space, the Grafton Group is creating an oyster bar known as the Hourly. With well-established restaurants like Russell House Tavern, Park Restaurant, and Grafton Street, the Grafton Group continues to expand their empire with a seafood specialty restaurant in Harvard Square. It promises to provide extensive take-out options, perfect for students in a hurry. The Hourly is looking to open in early fall 2016.

Tatte Bakery & Café – It is obvious that I am a fan of Tatte Bakery and Café and perhaps was one of few students who was happy when Panera closed. Tatte will bring their fresh pastries and other delicacies to Harvard Square with a weekend brunch menu and cooking lessons. The space is currently under construction and hopefully will be opening in September.

Sweetgreen – A large salad chain started by a group of Georgetown graduates is coming to Harvard Square. With the success of Sweetgreen in Back Bay, the chain planned to expand extensively in the Boston area. Highlighting local purveyors like Iggy’s Bread and Ward’s Berry Farm, Sweetgreen is bringing accessible farm to table to the square. Look for it to open in the fall.

Image of Rialto from Forbes Travel Guide

Benedetto – With the closure of Rialto, Harvard Square lost one of its long-term residents. After providing upscale Italian cuisine to the community for over twenty years, the restaurant did not wish to continue after the departure of chef Jody Adams. Giulia chef and owner, Michael Pagliarini, plans to open Benedetto in the Rialto space, which I believe to be an exciting transition. Giulia has garnered stellar reviews, and hopefully Benedetto maintains the legacy of Rialto. The current opening date is ambiguously set in fall 2016.

Flour Bakery + Café – Harvard graduate and star baker (James Beard Awardee), Joanne Chang, is bringing her Flour Bakery + Café to Harvard Square. From the famous sticky buns to excellent sandwiches, Flour has become a Boston staple, and it was great news to hear that one is coming to Harvard Square. The Harvard Square branch is projected to open in October 2016.

Island Creek Oyster Bar Taste Savant — Image of Island Creek Oyster Bar from Taste Savant

Restaurant from Island Creek Oyster Bar/Row 34 – While the opening date remains the most distant, I simply wish to show my excitement for another restaurant by this group. Island Creek Oyster Bar is my favorite seafood restaurant in Boston after numerous memorable experiences. I look forward to what concept will be devised.

Featured Image from Wikimedia

First Time at the Berg

Published on April 18, 2016 by The Crimson CraveLeave a comment

by Richa Chaturvedi ’18

This weekend, students from all over the world are coming to campus for Visitas, Harvard’s admitted student weekend. You can see them grouped in front of the John Harvard statue, loitering outside of Canaday, or sitting in on a class at the Science Center. It’s a weekend of firsts for these students: first friends, first time getting lost on the way to Quad, and, most importantly, first time eating at Annenberg.

Actual Instagram from my first time at Annenberg because I was the coolest pre-frosh in town

I remember my first time walking into Annenberg. It was overwhelming and exciting, much like the rest of my Visitas experience. I walked in to the Berg (which I was too scared to call it at the time in case I sounded like a try-hard) and felt like I had truly made it. I had a very basic meal – spaghetti and tomato sauce – because I have this theory that you need to start at the basics to really get the sense of a place. I stayed there for hours, meeting new people and basking in the light of the stained glass windows.

But when I came to school that fall, I slowly began losing that wonder. Instead of looking up at awe, I would groan when they ran out of carnival cookies and run to Expos. I would be there, but never be there, taking it all in.

My pre-frosh’s first bites of HUDS cuisine

Yesterday, I spoke with a pre-frosh who had just had her first meal in the Berg. She spoke of it as a thing of beauty, as if it was magical. Her food was amazing, she met so many people, and she even proudly recounted ordering from the grill (something I finally got the nerve to do freshmen fall). It reminded me of the wonder I felt the first time I was there, living those experiences, taking my first bites of HUDS food, and freaking out when I realized I could even have Coke with my breakfast. It’s funny to think about how much has changed in all of our lives since the first time we ate at Annenberg. That’s why I think Visitas is timed perfectly timed. Sitting in between midterms and finals, when we’re really feeling grumpy and tired, it reminds us of that wonder. At least it certainly did for me.