Reviews – Page 5

Harvest Heaven

Published on October 23, 2015October 23, 2015 by The Crimson Crave1 Comment

by Allison Yan ’19

Sometimes, after a grueling day of classes and office hours, all you need is a good dinner to make everything better. Annenberg definitely came through Thursday night with the New England Harvest dinner, presented as a precursor to National Food Day on October 24^th. The menu, consisting of Maine lobster bisque, mussels in white wine and local marinara, and gnocchi with sage brown butter and diced butternut squash, to name a few, seemed like items off the menu of a cozy restaurant that I could bring my parents to for Parents’ Weekend. In short, my taste buds have never been so satisfied with an Annenberg dinner.

I decided the best way to go about the fare was to sample a bit of everything. I greedily loaded one plate with herb roasted all-natural chicken hailing from New York, scalloped potatoes from Maine, and mussels. Before I sat down, I told myself I would be rational about this and not force myself to stomach everything if I was full, but I cleared my plate quickly. The chicken was juicy and richly flavored, with just the right amount of saltiness. The potatoes were surprisingly soft and easy to bite into,. Eating the chicken and potatoes in little bites back and forth was such an amazing combination. I finished that plate by nibbling on the mussels I had scooped up, and was pleasantly surprised to find that the general positive opinions on New England seafood were true. The mussels were tangy and chewy, and balanced the hearty taste of the potatoes and chicken well.

My second plate consisted of Maine-based tomatoes, which I paired with the dining hall’s rice (a surprisingly good compliment to the tomatoes!) The tomatoes were fresh and well-cooked, bringing together the natural sweetness of the fruit with the salty flavorings.

I finished off my cafeteria quest with a bowl of lobster bisque soup and a breadstick. In all honesty, I nearly wept when I found that the breadstick was soft and warm – it was the best side to the bisque soup, which was one worthy of New England restaurants anywhere. It was creamy without being too thick, and definitely not too watery. I complemented the soup and breadstick, and everything prior, with a generous serving of warm apple cider.

The food doesn’t end there: in the Annenberg seating area were more options that I couldn’t resist. After cleaning my two plates and soup, I went for the wonderful spread of crackers and cheddar, pepper jack, and goat cheeses. The cheese was filling and a classy, appreciated additions to such a hearty meal. The freshly made gnocchi I went for after was equally great, and a total treat for my taste buds. I told the kind chef who was scooping the gnocchi that I was so full, but would love to try the gnocchi for the Crimson Crave, so he scooped a tiny bit (re: two little pasta pieces) for me. After I took my first bite, it was all over: I asked for a full serving. The gnocchi was a treat, far superior to the daily Annenberg pastas, with the perfect amount of butter and squash to balance the pastas.

Finishing off my extensive yet great meal was a sundae bar with Richardson’s Dairy Ice Cream. The sundae bar was just as extensive, boasting creamy and textured ice cream and a variety of toppings to satisfy anyone’s sweet tooth. I had one scoop of butter and one scoop of vanilla ice cream, lightly topped with caramel syrup. The ice cream had a firm yet creamy consistency that definitely surpassed typical soft serve. It all goes to show that Massachusetts knows how to do their ice cream.

My Annenberg dinner was a blessing and a truly great day to relax from a long day. While I’m probably just as uninformed about National Food Day and what it means, I’m now very informed about the godsend that is HUDS’ New England Harvest dinner. I’m looking forward to it in the years to come.

The Proof Is In The Pie

Published on October 19, 2015January 25, 2016 by The Crimson Crave2 Comments

by Landy Erlick ’19

Petsi Pies is a hidden Cambridge oasis tucked behind a residential street. With four locations in Massachusetts, the establishment clearly knows what it’s doing since opening in 2003. From eponymous pies and baked goods to spicy soups and flavorful sandwiches, Petsi is much more than a café.

There’s a decent amount of coffee choices, and most customers sip a cup while typing away on their laptops thanks to free wifi. I ventured in around 2pm, and every table was filled, explaining why the display case was looking a little desolate compared to the cornucopia of pies and treats it usually contains before lunchtime. Learn from my mistake – get there early, get a seat, get pie!

If you have a favorite filling or are looking to take a whole pie to go, you’re better off placing an order over the phone. Daily selections vary, but everything is freshly baked. Possible choices include a classic apple, cherry crumb, chocolate cream, blueberry, Mississippi mud, brown butter pecan, pumpkin, and more.

I selected the delectably messy mixed berry with a crumb topping. And here’s another tip: have them heat a slice up for you. Now that it’s getting colder, there’s nothing better than a warm, gooey treat, and this slice of berry pie did not disappoint. The texture was chunky enough to know it was made with fresh fruit, but soft enough to let it melt in your mouth. Plus, the crumb has a nice cinnamon kick to complement the hint of sour from the blackberry and sweet from the blueberry.

Needless to say, I understand the crowds, and I am all for keeping Petsi a secret spot. The more pie for us, the better! Be careful how often you frequent the café, though. It may be tasty, but my slice was $5.

It was worth it as a special treat, but maybe not as an everyday dessert.

If you’re looking for a change of pace from dining hall cookies, grab a cup of warm coffee, a plateful of pie, and relax in the bustling ambiance of Petsi’s.

Atlantic Fish Company: Experience Some of Boston’s Best Traditional Seafood at AFC

Published on October 19, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Bovey Rao ’19

In Boston, each neighborhood has a distinct personality More importantly (to me at least), the neighborhoods have developed into culinary dining destinations for their own reasons. The North End’s Italian food is nationally recognized, the South End serves some of the Boston’s most inventive dishes, and the various colleges provide cheap accessible food for ravenous college students. While these sections may be the most well-known, others still provide that awesome culinary punch. Enter the Back Bay.

Immediately across the Charles River by MIT, the Back Bay spans a wide area of Boston’s downtown. The best way to describe the Back Bay is upbeat. With Newbury and Boylston Street, the Back Bay epitomizes the concept of “hip.” With the Prudential Center, there is also the embodiment of tradition. The restaurant culture reflects that with many cheaper dining establishments as well as some of Boston’s most expensive and renowned restaurants filling the Back Bay. On Boylston Street, the Atlantic Fish Company is an upscale seafood centric restaurant that focuses on traditional preparations.

Upon entering the restaurant, you can immediately recognize the pedigree of excellence. The attentive host and hostess promptly greeted my party, and we were seated deep into the restaurant. Our seating was slightly suboptimal with poor lighting but simultaneously piqued my interest as I could glance inside the kitchen. After laboriously examining the brunch offerings (an eclectic mix of breakfast and lunch options), we placed our orders and casually talked in the subdued but still buzzing restaurant.

For the customary starter, blueberry muffins, a sweet raisin nut bread, and a crusty sourdough with a light cream butter were served. Given our appetite, we quickly tore through these loaves. The “sourdough” as described did not resemble the true soar loaves that originated in San Francisco, but the savory bread delivered a flavorful crust and crumb. The nutty raisin bread was filled with many dried fruit and a few nuts (watch out for allergens), and the blueberry muffin was passable. Appetite excited, I prepared myself for AFC’S well-regarded clam chowder and its acclaimed crab and artichoke dip.

While I had qualms about B&G’s clam chowder last week for being too thin, AFC delivered a thick and luscious version. The soup was served in a one of their excellent bread bowls, which made for an incredible dish. I found myself somewhat saddened by the end as the fantastic bread was left hollowed out. The crab and artichoke dip had similar presentation, with the dip snugly fit in a bread bowl. The accompanying chips and crudités went spectacularly well with the steaming cheesy mess of a dip. The crab may not have been noticeably visually, but it left a faint and well appreciated reminder on the palette. However, once again, I experienced incredible remorse for the empty shell of bread.

After quickly snapping pictures, we commenced with our meal. My seafood fra diavolo was an impeccable al dente with a plethora of fresh seafood. The rich arrabiata sauce was incredible as the essential tomato flavors filled my mouth. With the simple linguine and the tender seafood, the perfect umami was achieved. While the course gave off the vibe of extravagance, the dish truly delivered with simplicity.

My companions ate with gusto as I took a quick sampling of their courses. The blackened haddock was among the numerous daily catch options at AFC. Each day AFC receives large orders of fresh fish and customizes a dish specific for each variety. Additionally, they also can prepare the fish through a variety of other methods like grilling, broiling, or blackening. The haddock was noticeably fresh and paired well with the blackening spice, and the two sides of buttery mashed potatoes and crisp beans. The filet and lobster benedict (only on the brunch menu) was appetizing as well with a consistent but acidic hollandaise served in a traditional manner on toasted English muffin. Finally, the lobster roll was a true behemoth as it much larger than others I experienced. The crisp toasted bun served as an excellent textural balance with the tender and generous portion of lobster.

Finally, the table finished with a warm Michigan cherry cobbler. In general, the desserts are very traditional, so I was not particularly drawn to any. The meal concluded well with the tart sweetness of the cherries with the decadent ice cream. However, the cobbler aspect was difficult to define as the “biscuit” on the cobbler was difficult to break apart.

Given the traditional and phenomenally executed menu, it was clear to see why the restaurant maintained such an excellent reputation. Add on the stellar service and the superb setting, and AFC obviously cemented itself as a Boston staple. However, with that comes the caveat of being predictable, and thus nothing truly surprised me. The excellence of a restaurant is measured by their longevity, but the impact of a restaurant comes with its creativity and innovation. AFC serves exceptional seafood at a pristine location and delivered a meal that well satisfied my lofty expectations.

Basia’s Scoop (#2: Toscanini’s)

Published on October 13, 2015October 13, 2015 by The Crimson CraveLeave a comment

by Basia Rosenbaum ’18

This is the best ice cream within walking distance. There is no debate on this. Every flavor I’ve tried has been wonderful. The coffee is delicious too; and what could be a better study combination than ice cream and coffee? And speaking of studying, Toscanini’s is what might sound like a contradiction: a studying ice cream shop. I aim to have tried all the flavors before I graduate (and with my rate of ice cream consumption, this goal appears quite likely.)

Toscanini 2 — Photo taken by John Phelan, via Wikimedia Commons.

It is true that Toscanini’s is farther than Harvard Square. It is true that it is far enough that you could even take the T. But going to Toscanini’s isn’t just about getting ice cream; it’s an occasion. (An occasion that I take advantage of much too often.) And while it may be more of a schlep, it is completely worth it.

To demonstrate how many times I have been to Toscanini’s, I can tell you all of the amazing flavors from personal experience. Ginger snap molasses, coffee, cocoa pudding, chocolate #3, cookie dough, butter almond, Aztec chocolate…the list could go on and on. And now serving soft serve, Toscanini’s has something for every ice cream lover.

But I must talk about one flavor in particular: the Toscanini’s flavor. B3 is pretty much everything you could ever want in an ice cream flavor: brown butter, brown sugar, and brownie bits. It is decadent (a kiddie cup—micro cup in Toscanini’s speak—is more than enough), creamy, and absolutely delicious.

My most recent Toscanini’s excursion was motivated by an upcoming paper. A paper that I really didn’t want to write. And what better excuse to take the trek down Mass Ave than for an ice cream-incentivized study break.

I got the chocolate chip, which might seem a bit boring, but it is absolutely fantastic. Toscanini’s flavors taste exactly like their name. They taste as though were just made (and with rotating flavors, this is often the case). Their vanilla is so creamy, and their chocolate chips (more like chocolate chunks) are like a high-end chocolate bar.

Unlike a typical cream store, Toscanini’s has more of a coffee shop vibe. Quiet but not too quiet, lots of students, good lighting, and most importantly, the presence of great food and drinks. I’ve been for birthdays, for days when I just need a good cup of ice cream, and most often, I’ve been when I just need to get off-campus to study.

My paper is now complete and I cannot wait for the next excuse to make the journey to get my favorite Cambridge ice cream.

Note: Basia will be publishing a Best of Boston Ice Cream series – check back for more next week!

Expand Your Seafood Vocabulary With B&G

Published on October 12, 2015October 19, 2015 by The Crimson CraveLeave a comment

by Bovey Rao ’19

The South End of Boston is much less well known than its counterpart, the North End. While the North End is home to some of the best Italian food in the Northeast, the South End seems to be a less attractive dining destination. In reality, the South End actually is home to some of the Boston’s most well-regarded restaurants. With nationally acclaimed restaurants like Toro and Myers + Chang, and local favorites like Kitchen and Gaslight Brasserie, the South End is a must visit for the foodie in all of us. Among the local favorites is B&G Oysters, a hip oyster bar that ships in fresh oysters daily.

At the entrance, the restaurant’s vibe can be immediately observed with comical signs on their gate. Regardless of your interest (nothing wrong with enjoying a great sausage), make sure you check out the bivalves!

Despite a relatively early reservation time, the restaurant was already full. The open kitchen and wide bar is an incredible experience to view the master oyster shucker or the head chef prepare your dish. Given the namesake, expectations were incredibly high for the various oysters on the menu. When asked, the waitstaff provided a thorough explanation of the oyster’s unique flavors and the subtle differences that could be noticed. Best of all, she offered to make a small sampling plate for oyster virgins.

Given our limited student budgets, the three of us opted for two oysters each, and they were quickly shucked and delivered. Each of us was given a Chatham and a Riptide. The Chatham is regarded as one of the best beginning oysters as it provides a simple briny flavor. As expected, a nice smooth brininess prevailed in the oyster, but immediately, I could tell B&G had another level of execution. At most oyster bars, the accoutrements of the mignonette, cocktail, and horseradish are casually served as almost an afterthought. However, these sauces at B&G truly elevated the smooth salty oysters with a light acidity and almost crisp texture. We immediately switched to try the Riptide and were blown away by the sweet meatiness of the flesh. As discussed by our waitress, the subtle differences were truly what gave individual oysters personality.

Progressing through our order, I sampled B&G’s acclaimed clam chowder. Many outlets consider B&G to serve one of the best clam chowders in Boston, but unfortunately, I disagree. B&G did deliver an incredibly rich broth complete with tender clams, bacon lardons, and creamy potatoes, but it still felt slightly lacking. Normally, I expect a creamier, more viscous chowder, while this rendition was a little thin. Thus, many of the ingredients settled at the bottom and made for a somewhat inconsistent spoonful. The chowder delivered in many ways, but simultaneously failed to fulfill the high expectations.

Again faced with dish that is lauded by the community, I prepared for the B&G lobster roll. Despite being smaller than expected, the lobster roll was dense and almost bursting with sweet lobster meat. The sides of fries, pickles, and slaw were also clearly well prepared. B&G followed a traditional preparation for its lobster, in a light salad with mayonnaise, celery, and chives. The first bite starts with meeting the sweet roll and then entering the thick layer of delicate lobster flesh. Almost immediately, the sweetness of lobster flesh stands out with a light saltiness. With a light crunch, the bread and butter pickles serve as an acidic component to counterbalance the rich, sweet lobster roll. The crispy fries and fresh slaw serve as solid, but not mind-blowing sides. Overall, the hype surrounding this course was well warranted.

For dessert, we collectively decided on the blueberry bombolones, fried ricotta donuts. The hot fried dough balls were the ideal finish to our casual lunch. Thankfully, the bombolones were not overbearingly sweet, which played with the tart, almost savory blueberry jam.

Despite my incredibly high expectations surrounding B&G Oysters, I cannot say that I was disappointed. It is clear why B&G retains a perennial spot on many media outlets top restaurants. While the menu clearly displays a high level of sophistication and executes it well, come for the namesake oysters, and you will not be disappointed.

B&G Oysters

Location: 550 Tremont St, Boston, MA 02116

Reservation: OpenTable or Call (617)-423-0550

Stand out dishes: Lobster Roll, Oysters, Bombolones

Overall Rating: 4.5/5

Food: 5/5

Service: 4/5

Ambience: 4/5

Boston Tea Stop: A Stop You Shouldn’t Miss

Published on October 5, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

Bubble tea – or “Boba” as we Californians call it – is an experience. It’s not just tea – it’s tea with chewy pearls of pure happiness. The drinks come with a cluster of tapioca pearls at the bottom and a fat straw so that you can drink in the pearls with your tea. The texture of the pearls combined with the sweetness of the tea just makes the drink simply perfect.

I had some mad cravings for some boba last weekend, and, to my fortune, I found out that there was a boba place very close to the Yard. Open from 12:30 PM – 11:30 PM and located on 54 JFK St., Boston Tea Stop is the place to go anytime after lunch.

The interior looks a little run-down, but that just adds to the homey atmosphere of the small café. And the random Street Fighter II arcade game in the back corner of the store just added to its charm.

There’s a good variety in the menu, which I definitely appreciate. There are the classic Milk Tea flavors, as well as unique Flavored and Blended options. But what got me very interested was their Mochi Ice Cream. I hadn’t tried that with my boba before, so I had to order one.

When I finally got to try my tea, my cravings for boba were satisfied. I got the Jasmine Gren Tea with Boba, and while I would have preferred my boba pearls to be bigger, I still enjoyed my tea. The Lychee Mochi Ice Cream was very difficult at first to actually bite through because they were basically frozen solid, but it was delicious once it melted a bit.

Overall, I’d recommend this place for both people who have had boba before, and for those who have not. The prices are definitely very reasonable, and the location couldn’t be better.

Basia’s Scoop (#1: Lizzy’s)

Published on October 5, 2015October 5, 2015 by The Crimson CraveLeave a comment

by Basia Rosenbaum ’18

Birthdays, a post-exam treat, summer nights. All perfect occasions for the best dessert there is: ice cream.

Ice cream and I have had a serious relationship since childhood (my mom even has compromising photos of my face smeared in chocolate to prove it). Vacations always include multiple trips to determine the best ice cream. High school was filled with nightly ice cream breaks. So, of course, ice cream was a priority when I came to Harvard. Check Crimson Crave weekly to see some of my favorites.

You can’t beat the Lizzy’s location. And creative flavors are a plus—bringing out the inner child in all of us with chocolate cookie dough (because isn’t that the problem everywhere else—who wants vanilla cookie dough?) I went full childhood adding rainbow sprinkles on top and it was delicious.

Lying underneath: half chocolate cookie dough, half Columbian Fudge Avalanche

But Lizzy’s is one of those places where tasting matters. Ask for a sample, ask for two, because there are ways you can go wrong. The Columbian Fudge Avalanche (coffee with fudge and walnuts) was a great ‘everything but the kitchen sink’ kind of flavor. But I could have done without the Charles River Crunch (chocolate with almond toffee).

In the spirit of Ben and Jerry’s-esque fun and creative flavors, Lizzy’s is a valuable asset to the Harvard Square ice cream scene. Look for the adorable cow mascot and grab a scoop.

Note: Basia will be publishing a Best of Boston Ice Cream series – check back for more next week!

Russell House Tavern: American Cuisine Fused with Global Flavors

Published on October 5, 2015 by The Crimson CraveLeave a comment

by Bovey Rao ’19

Taverns elicit images of energetic environments, buzzing with activity as waiters and patrons rush through the space. Russell House Tavern, a hot-spot in Harvard Square, fits that description exceptionally well with a stellar alcohol selection and inventive mixology. The tavern is frequently packed to capacity as a popular post-work destination for students and faculty alike. However, Russell House Tavern stands heads and shoulders above the stereotypical tavern by serving food well beyond cocktail peanuts and stale pretzels. Seven days a week, Russell House Tavern prepares inspired American cuisine with flavors inspired by global influences.

Walking down Kennedy Street, I could see that the restaurant was brimming as a queue extended out into the sidewalk. Fortunately, with a reservation for three at 9:30 pm, my party was promptly greeted by the host and seated. A quick view of the menu presented a diverse arrangement of exceptional bar food and eclectic entrees for a more complete meal. The menu was almost perfectly suited for a tavern, where large groups of people with unique preferences could gather and share portions. In particular, the pizzas on the menu stood out as perfect dishes to be split among a group. With a plethora of options, we began arguing which dishes to order and eventually decided on two pizzas and an assortment of other sharable small plates.

After an unexpectedly long wait (or maybe our empty stomachs made it feel longer), our hot and steaming pizzas arrived. Immediately, I grabbed a slice of the Cape Cod clam pizza ($13) and delivered it to my mouth. The strings of stretched cheese burned my hands and the sides of my mouth as the savory slice touched my tongue. In an odd way, the pizza reminded me distinctly of an incredible clam chowder. With the flavorful clam and rich pancetta mixing in my mouth with the melty cheese and white sauce, I was transported to the harbor, sitting over a steaming bowl of clam chowder. Breaking out of the daze, I hungrily took a slice of the heirloom tomato pizza ($14). To contrast the salty, savory clam pizza, the tomato pizza was perfectly sweet and refreshing. The namesake heirloom tomatoes had a complex sweetness and cleansed my palette with a juicy freshness. Combined with the flavorful burrata, a cheese made similarly to mozzarella, and marjoram, an herb with citrus notes, the pizza returned me to my senses.

Soon after, the small plates arrived: tuna tartare ($13), Jonah crab cakes ($13), steak frites ($25), and steak tartare ($14). The tuna tartare, a preparation where raw fish/beef is chopped into a fine grind, was a slight disappointment. While the tuna was clearly incredibly fresh, it suffered from an overwhelming sweetness from the melon. The crab cakes were similarly underwhelming, as there was a lack of seasoning. Strangely, the crab cakes were panko breaded, which helped the cakes keep their shape, but masked the flavoring, leaving a bland dish.

Personally, I was looking forward to the steak frites because it is such a classic French Bistro dish. Expecting a tender medium rare steak with crisp fries, I was mildly disappointed. The steak was a little too tough for my liking, and the fries were simply average. While well-cooked, there was something left to be desired in the dish. Overall the night so far was passable, but nothing spectacular. Until…

The steak tartare was presented with a golden deep fried egg and a peculiar black smear. The waiter explained to cut the egg open to release the yolk and then run the steak through the black smear and the egg yolk. Heeding his instructions, each of us gingerly placed the raw steak into our mouths. I closed my eyes as I chewed the tender steak disintegrated in our mouths and a savory flavor proliferated in our mouths. The gentle balance of the steak with the fatty egg yolk and spicy horseradish was excellent.

As the night wound to a close, my expectations were satisfied, and I am delighted that such a restaurant operates in Harvard Square. While some dishes were slight disappointments, Russell House Tavern is an establishment that I revisit frequently, due to their solid execution at later hours (12 pm Su-Th, 1 am F-Sa). For those looking for something a little more elevated at those hours, Russell House is a strong recommendation.

Russell House Tavern

Location: 14 John F. Kennedy Street, Cambridge MA 02138

Reservation: OpenTable, or by Phone at (617)-500-3055

Stand out dishes: Steak Tartare, Heirloom Tomato Pizza

Overall Rating: 3.5/5

Food: 3.5/5

Service: 4/5

Ambience: 4/5

Through the Gates with Cambridge Eats

Published on October 5, 2015October 5, 2015 by The Crimson Crave1 Comment

by Emily Brother ’19

A couple of weeks ago, the Freshman Dean’s Office organized a food walking tour that took students to a variety of Cambridge’s best cafes, restaurants, and markets. Below is a list of the places that the group visited followed by a brief description of the food that is served so that when your palate is wanting something different and delicious, you know where to go:

Clover (7 Holyoke St.): Known for using locally grown produce to create delicious vegetarian dishes, Clover is the best place to grab a quick and healthy sandwich on the cheap.

Broadway Market (468 Broadway): Across the street from the Harvard Art Museum, one of the most affordable markets near the Yard. It has everything from fresh fruits and vegetables, baked goods, cheeses, sushi, and more.

Savenor’s Market (92 Kirkland St.): A butcher shop that was supposedly a favorite of Julia Child, Savenor’s sells a plethora of meats. If you’re feeling adventurous, my most exotic finds were Pheasant, alligator, foie gras, rabbit, and buffalo.

The Biscuit (406 Washington St, Somerville, MA): Just a few blocks from Annenberg, The Biscuit is a great café to go to for a nice cup of coffee and a delicious baked treat that is off the beaten trail.

Shiso Kitchen (374 Washington St., Somerville, MA): For those who weren’t able to take Harvard’s Science and Cooking course this semester, you can go to Shiso Kitchen and learn how to prepare foods from places like France, Thailand, and Italy for a variety of occasions. A typical class is anywhere from $50-$100.

Reliable Market (45 Union Square, Somerville, MA): A wonderful Asian food market that sells an endless amount of ingredients commonly used in the preparation of Chinese, Thai, Japanese, and Vietnamese dishes.

Capone Foods (14 Bow St., Somerville): A charming store that specializes in selling fine Italian wines, homemade cheeses, meats, and pasta sheets! This is also the place to get cannolis when you tire of Mike’s Pastry!

Union Square Donuts (20 Bow St., Somerville, MA): A gourmet donut shop that sells delicious donuts including flavors like: Brown Butter Hazelnut Crunch, Sea-Salted Bourbon Caramel, and Boston Cream. You can visit their store (address above) or catch them at the weekly farmer’s market on campus!

Bloc 11 (11 Bow St., Somerville, MA): Not only does Bloc 11 brew amazing fair-trade coffee, it also pays its employees a living wage and benefits while providing them with a comprehensive training program that will prepare them to work in any position in the restaurant.

Lowell House’s Not-So-Hidden Treasure

Published on October 5, 2015 by The Crimson CraveLeave a comment

by Landy Erlick ’19

Whether you are new to the Harvard campus, or are simply cooped up in the Quad working on problem sets, you may not have had the opportunity yet to attend a Lowell House tea – and you’re certainly missing out. Every Thursday at 5 o’clock sharp, the kettles are whistling and the students are hustling into the beautiful home of Lowell House Masters Diana Eck and Dorothy Austin.

The weekly gathering is a long-established tradition for Lowell students, but Eck and Austin kindly open their doors to non-House members as well. After waiting in line for several minutes with anticipation building, you are ushered into Lowell’s beautiful courtyard (weather permitting), and from there the opportunities are endless.

The green enclosure is a small departure from the rest of the event. There, a linen covered table offers tortilla chips and guacamole. However, in keeping with the elegant standards of this house affair, there is also a bright punch bowl of lemonade to keep guests hydrated and to serve as an option for the non-tea drinkers out there.

Inside, the real delights appear. Popping your head through gaps in the throng, you can spot Lowell’s famous monkey bread, chocolate chip cookies, peanut butter brownies, and some apple crisp – all fresh out of the oven. The warm, gooey pastries are the product of eager Lowell House student-chefs, fondly dubbed “Lowell Elves.”

Lowell resident Anne Mathews ’16 is baking for the first time this year. “Some things, likes the scones and cheesecake bars, are Lowell traditions,” Matthew explains. “But my favorite thing to make is sugar cookies.” Indeed, the cookies are a crowd favorite. Master’s Residence Manager Charlotte McKetchnie is in charge of the beloved function, though student bakers can be seen scurrying out the kitchen and into the parlor to replenish any plate looking too bare.

And if cookies aren’t your cup of tea, there are several cake options throughout the hour. First, a beautiful wedding cake. (Yes, Lowell tea offers a small, white wedding cake.) Then, a decadent chocolate slice awaits. Finally, for the third restock, another beautiful yellow cake adorned with flowers. All of the food looks so professional, you would think Harvard offered a culinary class.

For the savory fanatics, there is the extremely popular baked brie and crackers. Be warned: if you’re not there within seconds of this platter being put down, you won’t even be able to find a trace of the delectable cheese. In keeping with the tradition of high tea, there is also a platter of finger sandwiches, ranging from a classic cucumber to a trendy Nutella.

And the attendees, hosts, and bakers aren’t the only ones enjoying themselves every Thursday.

“Dorothy and Diana have an adorable polydactyl cat named Willy who gets underfoot in the kitchen,” Mathews said.