Reviews – Page 3

Mei Mei Pops Up at Shepard: Shepard and Mei Mei Team Up for Dim Sum Brunch

Published on April 11, 2016 by br126Leave a comment

By Bovey Rao ‘19

What exactly is a pop-up restaurant? Most people do not know this terminology, as they are a relatively new development. Pop-up restaurants are when kitchens are lent out to other restaurants or chefs for temporary residence. While this seems like an extravagant venture, many great restaurants (Mission Chinese, NYC) have emerged from pop-ups, and many great restaurants (Aliena, Chicago) have hosted pop-up sessions. Usually, the menu is specially prepared for each individual session. Thus, when I heard that Mei Mei was hosting a pop-up at the nearby Shepard, I quickly booked a reservation.

Entering Shepard, we were greeted by the two teams and were seated after a brief wait. Glancing at the menu, I was immediately drawn to the unique fusion dishes. However, glancing at other tables, I noticed that the portions were a little small and ordered accordingly. After we ordered a long list of various dim sum dishes, I waited excitedly for our mix of buns, dumplings, and vegetables.

The dry aged lamb buns were a delicacy with complex savory notes of Chinese five-spice. While incredibly soft and moist, the order only came with three relatively small buns, which was unfortunate for my party of four individuals. Later, we would discover this applied to most dishes we ordered. The corned beef and xo dumplings similarly had rich, savory flavors, but texturally the shredded beef was not the most appealing. As the dishes continuously arrived, I enjoyed the mildly spicy beef tendon. The gelatinous texture melded perfectly with the crisp skin that garnished the dish.

Still insatiated, I salivated as stuffed chicken wings and Carolina gold rice were placed at the table. Chicken wings filled with a smooth chicken mousse with a sweet glaze proved to be one of the highlights of the brunch. While rice may seem to be a peculiar dish to order, Carolina gold rice is a specific breed that garners significant national attention for its flavor. Anson Mills, a seed restoration group, found and revived this heritage breed and distributes it to many of the United States best restaurants (notably, Husk). Thus, I was excited to see them on the menu with a soy butter. While it may not taste empirically different, I had a profound appreciation of the crop, which may have altered my perception of the dish.

After these courses, we added rounds of cabbage, leek, brined duck egg dumplings, lily shoots, and lo bok go, parsnip cakes. Dark green dumplings quickly reached the table, and we dived in. Freshly steamed, the dough was stickier than I was normally accustomed to but were appropriate to hold the looser filling. While the lo bok go were respectable, the accompanying fermented black beans were truly delicious. A light acidity complemented the natural creaminess, and I snacked on them thorough the meal. My favorite dish of the day was actually the lily shoots with fried shallots. Dark soy sauce provided the perfect salinity for the chewy but smooth shoots. I honestly was tempted to order more sets of lily shoots with rice but instead settled with the select dessert courses.

The fried sesame balls and egg custard tarts proved to be elevated versions, but nothing that truly affected me. Delicious and simple, we enjoyed them as a solid finish to the meal. Overall, I was slightly disappointed with the size of the dim sum and the unequal portions for the table. I expected that they could accommodate a table of 4, since that is a standard party number. Regardless, the dishes proved to be soundly delicious with a few notable standouts. Mei Mei is arguably one of the most important restaurants in Boston, and I am glad they decided to come nearby. Hopefully, they will return soon with yet another nuanced menu. Shepard is one of the newest restaurants in Cambridge, and I hope people will join them for dinner one day.

Shepard

Location: 1 Shepard St, Cambridge, MA 02138

Reservation: OpenTable or Call (617)-714-5295

Mei Mei

Location: 506 Park Dr, Boston, MA 02215

Reservation: Reserve or Call (857)-250-4959

Stand-Out Dishes: Lily Shoots, Carolina Gold Rice, Stuffed Chicken Wings

Overall Rating: 4/5

Food: 4/5

Service: 3.5/5

Atmosphere (Shepard): 5/5

Feel free to contact the writer at boveyrao@college.harvard.edu with food musings, dining requests, or any restaurant advice!

When Hungry, Mix-it Up

Published on April 11, 2016April 11, 2016 by br126Leave a comment

by Hayoung Chang ‘18

Last Saturday, I decided I had had enough of HUDS food. Don’t get me wrong; HUDS is great. Especially if you employ some of our dhall hacks. But after a rough week of midterms and papers, I wanted to treat myself. My friend and I decided on Mix-It, an Asian fusion restaurant on Mass Ave near the Quad/Law School.

We arrived at noon, right when it opened. Although usually crowded during weeknights, we were able to enjoy a spacious and lengthy meal that Saturday afternoon. Craving some sushi, we each ordered a special roll – The Kiss of Fire roll and the namesake, The Mix It roll. One caveat, however, is that the special rolls were not accompanied by the staple miso soup and salad like the regular rolls were. When the sushi came out, we were disappointed by the portions. Initially, we thought they had only brought out one roll, when it was actually both rolls. The Kiss of Fire was also extremely spicy due to slabs of jalapeno. You might be thinking that I just have no spice tolerance. But just trust me on this one, I do.

Still hungry after the meager rolls, we decided to split the yaki soba with shrimp. Service was pretty quick, however, as the noodles were brought out promptly. Although not the most photogenic dish, the noodles were decent. The shrimp was tangy, and the noodles chewy. The sauce was a bit too greasy for me, though.

Overall, the lunch was satisfactory. If I had to recommend the place to fellow Quadlings, I would recommend dinner. Although more expensive, the atmosphere and food portions might be worth it.

Mix-it Restaurant

Location: 1678 Massachusetts Ave, Cambridge, MA 02138

Reservation: Seatme or Call (617) 547-0212

Overall Rating: 3/5

Food: 2.5/5

Service: 4/5

Atmosphere: 3.5/5

Brunch with a Beat

Published on March 28, 2016 by br126Leave a comment

by Audrey Thorne ’19

My parents and brother came down for opening weekend of my play. When asked where I wanted to go for brunch, I quickly answered Beat Brasserie. From the outside it looks hip and too fancy for a casual college student meal, but as a foodie, Beat Brasserie struck my curiosity.

Beat Brasserie is divided into booths, tables, and high tops. Upon our arrival we were seated promptly in a booth. The waiter brought us menus, then water. He came to check if we wanted anything to drink, then if we were ready to place our food order.

The menu was eclectic. I wanted to try everything. Between the four of us we ordered a Sophia’s Greek Yogurt, a mushroom soup, steak frites and eggs, oysters, and shrimp tacos. While we waited for our food to be cooked we listened to the smooth live music.

The fruit in the fruit cup was ripe, fresh. The yogurt was tart and the granola crunchy. I stole a few perfect bites from my dad.

The mushroom truffle soup was beyond description. Warm and creamy, it was a god send, especially with my side of crispy wheat toast.

My brother ate the oysters so quickly I was not able to steal one away from him. I have deduced that they were pretty good, but I hope to try them for myself next time.

The shrimp tacos were flavourful and filling, with juicy shrimp, crunchy lettuce, cheese, sauce, and a myriad of other ingredients. Honestly, I could not pick up on every individual flavour but the combination was delectable.

The steak frites and eggs came with the wheat toast, which I dipped in the mushroom soup, a nice, light mixed salad, a flavourful side of joint dressing/steak sauce, french fries, and steak. The steak was tough but flavourful, with a kick coming from its peppercorn rub. The fries were not too crispy, nor too salty, but just right to complement the well seasoned steak.

With an atmosphere that cannot be beat, Beat Brasserie is a great place for a celebratory meal with the family, or even a fancy date.

Barbecued Bliss at Sweet Cheeks Q

Published on February 28, 2016February 29, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ‘17

Compared to my hometown of Cincinnati, Ohio, Boston has a lot more to offer. In terms of culture, things to do, and most importantly, things to eat, the difference is like night and day. In fact, I think Harvard Square alone has more diversity in fare than my homogeneous suburb of Cincinnati. However, the one category in which I’ve found the greater Boston area—and New England in general— has fallen short, is barbecue.

Until I found Sweet Cheeks Q.

Finally, a place where I could stuff my face with smoked meat and biscuits the size of my face – and wash it all down with a towering glass of sweet tea! At first, I will say, I was skeptical. Given the scarcity of barbecue in New England, I did not have high hopes for Sweet Cheeks. Located in Fenway, the restaurant itself seemed a bit too polished with to serve truly authentic barbecue compared to the dive-like barbecue establishments I’m used to.

I was quickly proven wrong. When a large bucket, overflowing with warm, fluffy, buttery biscuits was placed right in front of me, with a side of honey butter, I could barely control myself. After a 5-minute-but-felt-like-5-years walk in the 15-degree weather from the T to the restaurant, let me tell you that there are few things better than coming in from the cold and being given a bucket of biscuits to slather in melted honey butter deliciousness.

Approximately two minutes elapsed until my table had demolished all ten of the massive buttery biscuits. Our next victim? The drinks. I should have known from the bar vibe that Sweet Cheeks gives off—think bar stools and massive TV—but they have some damn good drinks. The legal members of my fellow diners decided to go for the John Daly Scorpion Ball. For those of you who are unfamiliar, a John Daly is the alcoholic twist of an Arnold Palmer: lemonade, sweet tea, and sweet tea vodka. When the drink finally arrived, we were in shock; the Mason jar, filled to the brim with the sweet, yet tart elixir, was literally bigger than our faces. For the under-21 crew, the non-alcoholic version of this beverage was just as tasty, and also served in an absurdly massive mason jar.

Now, for the star of the show: the barbecue. By this point in the meal, I was already overflowing with biscuits and sweet tea, but I soldiered on so as to make room for what I really came for. A friend and I decided to split the Fat Cheeks Tray, which allowed us to pick three kinds of meat, a cold side, and a hot side. We decided on pulled pork, pulled chicken, and brisket, with sides of mac n’ cheese and potato salad.

While the pulled chicken was nothing impressive, the pulled pork and brisket were everything smoked meat should be: tender, flavorful, and well, smoky. Their tangy, savory barbecue sauce went perfectly with their meat. The potato salad was crisp and fresh. Honestly, though, I think the best part of the Fat Cheeks Tray—even better than the barbecue itself— was the mac n’ cheese. Not too thick, creamy, or cheesy, and covered in toasted breadcrumbs, this mac n’ cheese was probably the best I’ve ever had.

Frankly, because I am not truly from the South (although Cincinnati does share an airport with Kentucky…), I am not entirely qualified to make informed decisions and recommendations about barbecue. I am, however, a mac n cheese expert. Rest assured, one of my friends who accompanied me to Sweet Cheeks Q hails from San Antonio, and she, too, was impressed with not only the mac n cheese, but also the barbecue. And if a Texan likes it, you know it must be good.

Sweet Cheeks Q

Location: 1381 Boylston Street, Boston, MA 02215

Reservation: TableUp or call at (617)-266-1300

Stand-out dishes: Brisket, Mac n’ Cheese

Overall Rating: 4/5

Food: 4/5

Service: 3.5/5

Ambience: 3.5/5

Editor’s note: Tiffani Faison, the head chef and owner of Sweet Cheeks Q, recently opened an Asian-inspired restaurant, Tiger Mama. Check both of them out!

Three New Gluten Free Snacks at Broadway Market

Published on February 28, 2016February 29, 2016 by danielleleavittLeave a comment

by Danielle Leavitt ’17

On a recent visit to my favorite local grocery store, Broadway Market, I came upon three new additions to the already plentiful gluten free snack options. The first, Annie’s gluten free Snicker Doodle Cinnamon Sugar Bunny Cookies, taste just like their non-gluten free counterpart. The perfect amount of cinnamon compliments the crunchier cookie-like taste. Annie’s has been a great source of gluten free cookies in the past, and this new addition is no exception.

Second are the Pamela’s Gluten free and Non-dairy Chocolate Chip Cookie Simple Bites. Perfect to grab and go, this bite-size version of their larger cookies are the perfect size for packing for lunch or a mid day snack. Pamela’s has been in the gluten free market for many years with excellent standout products such as their shortbread cookies and their pancake mix.

Last, but certainly not least, is a new product taking the snack food industry by storm. Anything coconut! The Dang company has certainly made their coconut presence known with a snack line of coconut chips. Boasting several different flavors, the Caramel Sea Salt are my favorite. The chips come in an easy resealable bag and can be easily carried in a backpack.

Gluten free snacking has become even easier with these three new delicious items sold conveniently at Broadway Market. Gluten free has come a long way, and it’s great to know so many great foods are making their debuts at markets here in Cambridge.

Oishii Boston: Sushi Like You’ve Never Tasted Before

Published on February 22, 2016October 10, 2016 by br126Leave a comment

by Bovey Rao ‘19

Sushi is simple. A thin slice of fish gently draped over a molded portion of rice. The minimal offers of rich soy sauce, spicy grated wasabi, and refreshing pickled ginger serve as accents to the beauty and purity of sushi. In the modern era, one of the cornerstones of Japanese cuisine is being desecrated. The art of sushi-making has been refined for hundreds of years, and we seem to disregard those traditions as we partake in our California rolls, green dyed horseradish, and pink ginger. I cringe as I watch yet another sushi “enthusiast” take the massive glob of “wasabi” and dump it into their dish of soy sauce. The suffering only intensifies as each meticulously formed nigiri or maki is dunked nonchalantly and left to soak in the soy sauce. These practices not only destroy the essence of sushi but are considered to be disrespectful to the work of the chef.

Oishii Boston is an offshoot of the original Oishii store in Chestnut Hill, and thank god, they chose to expand. After a particularly stressful week, all I wanted to do was to get off campus and rehabilitate my mind. For me, this often involves a long conversation with a friend over a truly magnificent meal, and Oishii Boston went above and beyond my expectations (in price as well, so be prepared financially).

My friend and I ambled through the sunny South End, as we perfectly timed our route for our reservation time. After promptly being seated, we marveled at the lengthy sushi bar and cracked open the menu. Oishii serves an eclectic mix of Japanese cuisine. Japanese techniques like sushi, robata, and tempura are combined with an incredible collection of fresh ingredients, both traditional and nouveau. Similarly, conventional Japanese ingredients like Hamachi kama, enoki mushrooms, and yuzu are given new life through the techniques of haute cuisine. Oishii incorporates the best of both worlds in every imaginable way. After ordering a diverse set of dishes and sushi, we waited for our courses to arrive.

We did not wait long as a bamboo steamer was quickly brought over. My favorite dish to order at modern Asian restaurants is the pork belly bun. The pork belly bun has played an essential role in the rapid dissemination of Asian food throughout the country. It may seem to be a lazy dish of a steamed bun, a slice of pork belly, and some assortment of pickles, but the execution of the simple things characterizes a restaurant. This pork bun was truly transcendental. Pork belly is an incredibly difficult protein to manipulate as the high levels of fat can lead to unappealing textures and oily aftertastes. The first bite blew my mind, and I was left pining as the entire bun vanished quickly into my mouth. The soft sweet bun caressed the tender pork belly as miso provided the necessary salt and umami. With such an indulgent and soft dish, the acidity and crispness from the brined cucumbers left me refreshed, without the cloying oiliness that I have sometimes experienced.

The okonomiyaki that followed also did not disappoint. Okonomiyaki is a traditional Japanese style pancake with cabbage and miscellaneous seafood. Oishii’s version came with a generous portion of bonito flakes, or katsuobushi, with the thin flakes magically flowing with the subtle air currents. The savory pancake filled with fresh seafood was flavorful and melded wonderfully with the lattice of sweet mayonnaise.

For the last of the hot dishes was a uni cream pasta, which was the most indulgent dish I have ever eaten. With shavings of black truffles over a perfectly poached egg, the al dente pasta absorbed the voluptuous yolk as we made a small incision. While I am normally not a fan of these almost hedonistic ingredients, I was pleasantly surprised as the flavors were not overwhelming. However, it is a dish that makes an incredible impact on the palette that I am unsure if I would order it again.

For once it felt like appetizers truly stimulated the appetite, and we prepared ourselves for our sushi order. At Oishii, they import the freshest seafood from Tsukiji, the famous Japanese fish market, and from various other seafood markets in the US. Thus, they can guarantee the best possible product. One day, I will return for a sushi omakase to truly subject myself to the whims of the chef. However, on this day, I wanted to indulge in my own desires for sushi.

Oishii chooses to not serve minimalist sushi, where it is simply fish and rice. Rather, they choose to include nuanced accessories to each piece of sushi to elevate the flavor even further. Whether it was the thin slice of lime on the botan ebi or strawberry on the Hamachi toro, the already sophisticated taste of sushi was balanced with complex but necessary garnishes. It would be tedious to describe each individual piece, so I will keep it brief and only discuss the highlights. My personal favorite was the chutoro topped with pickled shallots. Chutoro is tuna with moderate fat, so it has the butteriness that is so sought after, while still retaining the natural savory flavor of tuna. Additionally, the tamago or egg sushi was exceptional. The light, fluffy egg was given a deep sweetness that was greatly reminiscent of a cake.

Octopus, Wagyu, Egg, Scallop, Snapper

Torched Toro, Torched Hamachi

For dessert, we selected the coconut sphere with coffee mousse and yuzu sorbet. A truly interactive dessert, it might have been a hassle to consume, but I enjoyed the process of steadily chipping away at the frozen sphere of sweetened coconut milk to reveal the subtly flavored coffee mousse.

Over the course of the three hour meal, I was delighted with every bite of food that I consumed. While this process may be more time intensive for me than the average person, I can truly attest to the quality and dedication that Oishii puts into their food. It is a pricey experience, and many may scoff at the ephemeral nature of food. But for me, Oishii delivered exactly what I needed. When I wish to receive another monumental sushi experience, I will return to Oishii.

Oishii Boston

Location: 1166 Washington St, Boston, MA 02118

Reservation: OpenTable or Call (617)-482-8868

Stand out dishes: Pork Belly Bun, Chutoro, Tamago, Coconut Sphere

Overall Rating: 5/5

Food: 5/5

Service: 5/5

Ambience: 4/5

“Some ‘Ting Nice” to Eat

Published on February 15, 2016February 15, 2016 by br126Leave a comment

by Audrey Thorne ’19

My insatiable hunger for Jamaican patties stems from a visit to my friend John (often identified on campus as Jamaican John) over winter break and has remained for so long, largely because of the inaccessibility of Jamaican food in the states. Though he found my addiction to jerk chicken and Jamaican patties comical during my visit, after a little pestering, he has since come to my rescue by showing me his favorite Jamaican place in Massachusetts.

All the way in Somerville, Some ‘Ting Nice Caribbean Restaurant delivers to Harvard dorms online and through Door Dash for a small fee. With an expansive menu written partially in Jamaican Patois and partially in other Caribbean Patois languages, Some Ting Nice is a Caribbean gem that I am amazed John was able to find outside of the Harvard bubble.

doordash-square-red — Picture from DoorDash Website

Less than half an hour after pressing the order button for the most quintessentially Jamaican dishes I could find, Door Dash delivered an order of two patties with coco bread, jerk chicken, and sides of both fried dumplings and rice and beans, often referred to as rice and peas.

First we cracked open the jerk chicken. Throughout my time in Jamaica I stuck to what John considered the “bad” jerk chicken, flavourful but unspicy. In comparison, the spicy, mouthwatering collection of white meat chicken reads as far more Jamaican than the jerk chicken I ate in the country itself. John, unenthused by American food in general, even conceded that Some ‘Ting Nice’s jerk chicken “can pass” for Jamaican.

Saving the patties for last, I decided to try the sides. Fried dumplings dubbed “unlike an actual fried dumpling” by John were indistinguishable to me from real fried dumplings as a non-native. Fluffy inside, crispy outside. They perfectly complemented the jerk chicken, contrasting the intense authentic spice. I also found the rice and beans tasted best mixed in with the flavourful jerk chicken sauce.

Last, and most highly anticipated, I cracked open the patties, one chicken and one beef. Upon unwrapping my patties I discovered the consistency largely varies from that of a Jamaican patty, being solid rather than flakey on the outside. Disoriented, I ventured a bite. The chicken tasted much like an American meat patty, and though delicious, did not quench my thirst for a Jamaican patty. I decided to try the beef patty. Perhaps this one will be the one, I hoped. Yes. Once my teeth penetrated the solid outside, the Jamaican influence in seasoning the beef became palpable. Though the outside texture was different, the consistency of the meat in this patty was the same as those I was eating just a month ago. Wrapped in a plush cocobread, I was transported back to eighty degree weather and sandy beaches.

Some ‘Ting Nice really is something nice to eat when you feel like taking a break from your regular spots in the square.

Brunch Gets a Contemporary Transformation at Townsman

Published on February 8, 2016February 8, 2016 by br126Leave a comment

By Bovey Rao ’19

Let’s retake brunch and make it our own. Brunch, of all the meals, has the most posh reputation with fancy sounding dishes and cocktails. Not to say that I do not love a well-made eggs benedict with hollandaise or a perfect slice of spinach gruyere quiche. But sometimes a little adventure is needed to blow the dust off the brunch tradition. Brunch needs to be an event.

One of Boston’s best new restaurants, Townsman, on the periphery of the Financial District, makes brunch its own. Normally, Townsman is the destination for towers of fresh seafood, imaginative cocktails, and nuanced entrees. However, on the last Saturday of each month, they open their doors on Saturday morning for brunch. It is everything that brunch needs.

Loud electronic music reverberated through the restaurant as you open the door. Immediately, I felt the excitement as the warm light and tasteful decorations draw you in further. While the hostess brought my group to our table, we couldn’t help but marvel at the comfortable and expansive cocktail lounge and bar. We pass a live DJ expertly manipulating the soundboard and peer into the open kitchen for a live shot of the action.

Our last stop before being seated was the renowned cake table, which is periodically restocked with a wide array of breads, cakes, and pastries. The large windows bathed the dining room comfortably with warm light, as we excitedly sat down examined the menu.

Being a devout fan of pastry natural brought me to the cake table (AYCE for $10), as I examined the various prepared confections. The thin slices of quiche were unbelievably buttery as the crust simply melted in the mouth. The splendid puffed pastries filled with a savory mix of ingredients that I was unable to identify served as an excellent counterbalance to the sweets. Monkey, zucchini, and banana breads covered my plate as I nibbled at the thin slice of filled brioche. The overwhelming variety of pastries seemed more appropriate for a coffee shop window, but I relished the opportunity to finally reach over and help myself to whatever I so wanted. The peanut butter and chocolate trifle might have been better as a dessert, but the rich chocolate cake with light peanut mousse would help satisfy any sweet tooth.

Already feeling slightly full after spending 20 minutes at the cake table, our meals arrived. While the menu contains of the classic dishes like chicken and waffles or steel cut oatmeal, the chef playfully modifies the dishes with touches like a sweet and sour piperade or fried sprigs of rosemary. My chicken and oatmeal waffles was a misstep on my part. After the cake table, the amount of starch began to slow me down. The complex sweetness of the maple syrup absorbed deep into waffle and complemented the spicy creamy mayonnaise. The true surprise was the pickle brined fried chicken. My first bite simply melted in my mouth as the chicken was juicy beyond belief. It was truly a revelation as my chicken vanished from the plate. The unique chicken fried (chicken fried is a method of preparation) hanger steak with poached eggs and pepper gravy was a savory masterpiece. As the yolks slowly dripped over the steak and melded with gravy, it was almost an orgasmic sensation. Finally, the breakfast burger with oven roasted potatoes was a satisfactory rendition albeit slightly hard to eat. The burger fell apart after a few futile attempts but was delicious nevertheless.

Townsman delivered a memorable brunch with a unique approach to the menu. While incorporating many traditional dishes in the menu, the modifications proved to be necessary improvements and refreshed the archaic identity of brunch. After hosting only a few brunches, the level of execution and the innovative menu at Townsman are representative of a great restaurant. Perfect for a casual date or a hip business meeting, Townsman’s brunch is one of the best in the city. And there is an endless cake table.

Townsman (Brunch)

Location: 120 Kingston St, Boston, MA 02111

Reservation: Recommended (2-3 weeks in advance)

Stand out dishes*: Cake Table, Chicken Fried Hanger Steak

Overall Rating: 4.5/5

Food: 4/5

Service: 4/5

Ambience: 5/5

* Note: Menu changes monthly, so menu items may not be available at each dining session.

Where to Eat this Valentine’s Day

Published on February 6, 2016February 6, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

As is the case for most holidays, my favorite part of Valentine’s Day is always the food. Although many cast Valentine’s Day as merely a commercial holiday or a sad reminder of one’s loneliness, to me, there is nothing better than a day that encourages you to eat chocolate and drink wine (whether by yourself, with friends, or with a special someone). Regardless of who your celebrating with, Valentine’s Day is a great opportunity to go try some fun, new restaurants, especially those that are running special deals in honor of it. Below is a list of suggestions for where to eat this Valentine’s Day:

Zinneken’s

1154 Massachusetts Avenue, Cambridge, MA

(617)-876-0836

zinnekenswaffles.com

A tried and true Harvard Square favorite, this Belgian waffle joint never fails to please. If you’re looking for somewhere relatively well-priced, conveniently located, and romantic, this is your place. And of course, we can’t forget about their delicious waffles, topped with whatever your heart desires.

Strawberries + banana + chocolate sauce= true love

Orinoco

56 JFK Street, Cambridge, MA

(617)-354-6900

www.orinocokitchen.com

This cozy Venezuelan restaurant, tucked away on JFK street, offers a warm and inviting ambiance in addition to hearty, flavorful fare. Be sure to try the datiles, or the bacon-wrapped dates! They do not accept reservations, so try to go at an off-peak hour if you aren’t willing to wait for a table.

Max Brenner

745 Boylston St., Boston, MA

(617)-274-1741

www.maxbrenner.com

For those of you who view Valentine’s Day as an excuse to eat all of the dessert in sight, then you must go to Max Brenner. Located conveniently near the Copley Square T stop, this is definitely the place to go get chocolate wasted. In addition to real food (which is pretty good in itself), they offer a variety of decadent sundaes, milkshakes, hot chocolate, lava cake, fondue, and chocolate-inspired cocktails. Be sure to make a reservation or call ahead, though, as they do get very busy!

Temple Bar
1688 Massachusetts Ave., Cambridge
617-547-5055
templebarcambridge.com

For all of you Quadlings, Temple Bar is a tempting choice due to its proximity. Not only is their location prime, but they also are offering a three-course prix fixe menu, as well as a vegetarian tasting menu, in honor of Valentine’s Day! Dinner is $49 per person, or $39 per person if you go before 6pm. For the 21+ crowd, add wine pairings for $19.

(Photo courtesy of http://www.tripadvisor.com)

Russell House Tavern
14 JFK St., Boston.
617-500-3055
russellhousecambridge.com

Another Harvard Square favorite, Russell House Tavern is offering a special three-course prix fixe menu, featuring seared Gloucester monkfish loin and cider glazed heritage pork shank. Dinner is $59 per person, or $79 with wine pairings. If you go between 5pm and 6pm, there is a $10 discount on the prix fixe menu. Be sure to make reservations!

(Photo courtesy of http://www.bostonglobe.com)

The Beehive
541 Tremont St., Boston
617-423-0069
beehiveboston.com

The sister restaurant of Harvard Square’s Beat Hotel, the Beehive offers a cool ambiance, an extensive champagne list, and a mouthwatering Valentine’s Day menu. Start with appetizers like their fall-off-the-bone baby back ribs or lobster chowder, then choose from a variety of delicious entrees, and finish with strawberry cheesecake, chocolate pot de creme, or the dessert du jour. Dinner is served from 5:30 p.m. – 1 a.m. Friday and Saturday, 5:30 p.m. – 11 p.m. Sunday – Tuesday. On Valentine’s Day, their prix fixe menu is $65 per person, but they are still offering their specials on the 12th and 13th as well. Don’t forget reservations!

A romantic ambiance at the Beehive (photo courtesy of thebostoncalendar.com)

Tasty Mo:Mo

Published on January 28, 2016 by The Crimson CraveLeave a comment

By Michelle Ng ’18

mo·mo
/ˈmōmō/
noun

(in Tibetan cooking) a steamed dumpling filled with meat or vegetables.

Tonight my brother and I ventured into Somerville to celebrate my post-first day of classes and his almost-first week back at school. Or, you know, for dinner.

He had suggested we try a take-out Nepalese/Himalayan place called Tasty Mo:Mo because we both love dumplings and momos seemed pretty much like adventurous dumplings. This way we could enjoy the security of a comfort food while feeling cool for trying new things—and, on top of it (as I realized after obsessive Yelping), by ordering momos we would be contributing to feeding children in Nepal. For every order of momo purchased, Tasty Mo:Mo donates $1 to an organization called Food for Education, which provides food to children in Nepal so they can pursue an education instead of working for food.

So we were feeling pretty good about this place before we even went in. Tasty Mo:Mo is small, as it turns out, with just one table in a corner, a TV up on a red wall, and a counter with a few high chairs against the opposite wall.

Likewise, the menu itself sticks with the classics, which I appreciate because it’s bold: the chefs know that the items in this limited selection are their best, and have faith that customers will be happy with them.

On a Tuesday night, two people managed all the restaurant’s business, one mostly cooking an impressive number of take-out orders, and the other dealing with all the customers who came in to pick up said take-out orders. My brother and I watched this unfold after ordering, later noticing a note on a whiteboard stating that food preparation takes about fifteen minutes, as Tasty Mo:Mo only serves everything fresh.

And—as promised—after roughly that much time, our food was brought out!

Here are our three dish-specific reviews:

Trays — Chicken Chow Mein Despite being initially torn between the Chicken Chilly or this noodle dish, I was so glad we chose this one. I don’t even know how or why it tasted so good, seeing as chow mein is such a standard dish I’ve eaten like five billion times. We watched the woman cooking take noodles out of a container and throw them on the stove, so like the fried rice, they came out super hot. (I burned my mouth.) She had tossed them with green beans, onions, and cabbage, and it was served with a sweet curry-type sauce. Happy to wait for the Chicken Chilly until next time!

Bite — Steamed Pork MoMo Here’s the inside of a steamed pork momo dipped in “tomato sauce,” according to the menu (which was definitely not Italian tomato sauce). It was good! They’re incredibly fresh, and our single order included eight momos. I’m accustomed to either steamed soup dumplings or pan fried dumplings, and momos (or at least Tasty Mo:Mo’s momos) are drier than those in that no juices ooze out when you bite them. They feel lighter than some super doughy or fried dumplings too, which is a plus! Other filling options include chicken, beef, or vegan (!!), but according to Yelp reviews pork is supposedly the collective preference.

FriedRice — Egg Fried Rice The fried rice came directly from the wok to our counter so it was hot hot hot, and so different from the Chinese fried rice we’re used to. I couldn’t tell what type of rice it was, but it was soft and a bit oily, which my brother and I both liked. The pieces of egg are also larger than usual for fried rice. Featuring peas and carrots. Disclaimer that we were both ridiculously hungry and this came out first, but my brother LOVED this.

The woman who cooked is also super sweet and came out to chat and apologize for the wait (which was absolutely fine because her expertly managing five woks at once was entertainment in itself). I admit that shoveling food into our mouths didn’t make us the best conversationalists, but I hope she knows we had good intentions. And she now definitely knows that we enjoyed her food.

In short, we began hungry and left stuffed.

LastBite
Overall, very satisfied! I think three dishes were a bit much for two people (even though we both eat a lot), so I’m also very full. Having tried it once, I’m not sure I would make an enormous effort to return; but it’s definitely a hidden gem in Magoun Square and served us a great meal tonight for ~$10/each. And if I just so happened to be in the area…I’m not at all opposed to trying the Chicken Chilly next time.