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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

Cabot Culinaries: A Tasteful Treat

Published on April 10, 2016April 11, 2016 by richachatLeave a comment

by Richa Chaturvedi ’18

The number one thing I crave at school (besides sleep) is home-cooked food. Don’t get me wrong, HUDS has some clutch items on their menu. But nothing compares to a meal made from scratch with love.

You can find this simple delight at Cabot Culinaries, a student group in Cabot made up of people who really just want to cook and eat some good food. I usually fall in the category of people who show up just for dinner, after all of the cooking is already done. But I decided to take initiative and become an active player in my meals, rather than a passive eater. Cabot Culinaries met this past Saturday to cook an incredible meal: beet, arugula, and goat cheese salad, roasted spiced cauliflower and asparagus, home made gnocchi made two ways (I couldn’t make this up), rhubarb bars, and coconut mousse. Naturally, I was in charge of the easiest dish – the cauliflower and asparagus recipe that my mom texted me, then called to ensure that I understood, then texted again demanding updates because she has a reputation to uphold. I quickly realized that I was in the kitchen with some seriously experienced cooks. One whisked together an amazing balsamic vinaigrette while another actually made gnocchi starting from scratch. Meanwhile, I was struggling to break cauliflower into florets. It’s more physically exhausting than you would think.

Overall, we had about 12 people help cook the meal and over 20 eating. I was so stressed out at the thought of 20 people eating food that I made, but all of that stress fell away with my first bite of salad. Everything was so fresh and delicious and, not to brag, but I didn’t even burn the roasted vegetables. So I would call it a success.

Coming from California, it is sometimes hard to go for long stretches of time without any home-cooked food. Cabot Culinaries helped me get my home-cooked fix and get over my fear for cooking for a lot of people. That being said, it didn’t help me conquer my laziness. I think I’ll rest for now – at least until the next Culinaries comes around.

FLP Thai Cooking Class

Published on April 10, 2016April 11, 2016 by richachatLeave a comment

by Hayoung Chang ’18

Today, I ventured down to the depths of Northwest Labs to attend a Thai food cooking class. Led by a Thai chef, the class was filled with a diverse mix of people including hungry college students like me, grad students, as well as old people. After a swift safety briefing, we familiarized ourselves with the authentic Thai ingredients, utensils, and layout of the cooking lab, a neat and comfortable space.

Following the instructions of our instructor chef as well as the recipe, we got to work. Chopping vegetables and mixing sauces, I was glad to get my hands dirty with some Thai spices. My partners prepared the vermicelli noodles. Mixing it all together, the fresh peppers, hint of spice and succulent noodles combined to create a wonderful dish. I could hardly believe that I had cooked it myself!

Next, we started preparing the curry by warming some coconut milk. The fragrance bubbling up from the pot was enough to make my mouth water. With my stomach growling, we added dollops of spice and sauces, plopped in some tofu, tomatoes and pineapples, and brought the curry to a gentle boil. Once the consistency was just right, we sprinkled some basil to finish it off.

The taste was amazing, to say the least. Perhaps the fact that we had cooked it from scratch had heightened my senses. The curry was just the right amount of spicy, creamy and silky smoothness. The warm and soft tofu complemented the sharp sweetness of the pineapple. Drizzled over jasmine rice, the dish was a huge success.

Overall, I immensely enjoyed the experience. Not only did I learn how to make some great curry, I also learned to appreciate food, and real food. These days, we consume so many processed and pre-cooked foods, that we often forget where food comes from. By partaking in the process of transforming fruit, vegetables and grain to a delightful dish, my eyes were opened to the true nature of food. Perhaps that’s a little too cheesy, but hey, at least I got the best curry recipe under my belt.

Gluten-Free Peanut Butter Oreo Icebox Cake

Published on March 28, 2016March 28, 2016 by danielleleavittLeave a comment

by Danielle Leavitt

I’m getting my sweet tooth back after a winter of warm soups and comfort food. I’m craving something frozen, with whipped cream, cookies, and peanuts….like a hot fudge sundae! This Peanut Butter Oreo Icebox Cake takes the traditional hot fudge sundae to the next level. It is easy, NO BAKE, all gluten-free, and I promise you will enjoy it. Have fun with this one! You can use many different toppings like peanuts, strawberries, M&M’s, chocolate chips, and caramel or hot fudge sauces.

Ingredients:

1 16oz container Cool Whip or other nondairy whipped topping

1 ½ cups peanut butter, crunchy or creamy (it is easiest to use a creamier based peanut butter for mixing and spreading purposes)

¾ cup fudge sauce

¼-1/3 cup crushed peanuts

2 boxes gluten free Oreo cookies (I use Glutino brand)

8 x 8 aluminum baking pan lined with non-stick tin foil

Preparation:

Create four rows of Oreos along the bottom of the aluminum pan

In a separate bowl, mix the Cool Whip and peanut butter until totally combined

Spread ½ of the peanut butter mixture over the Oreo’s, then top with another layer of Oreo’s

Drizzle ½ cup of the fudge sauce over top

Spread on the remaining peanut butter mixture and drizzle on top the remaining fudge sauce

Crumble all the remaining Oreo’s and sprinkle them, along with the peanuts or other toppings, over the top

7. Place in refrigerator 4-8 hours, or preferably in freezer for 3-4 hours

8. Slice and enjoy!

Spring has sprung, and it’s great to enjoy a gluten-free frozen treat that is so easy to make and tastes great!!!!!

Crave Follows the Freak Frappe Craze

Published on March 28, 2016March 28, 2016 by richachatLeave a comment

by Richa Chaturvedi ’18

If there’s one thing New Yorkers do well, it’s setting trends. Let us never forget the cronut, a humble combination of a croissant and a donut, that caused New Yorkers to lose their minds a couple years ago.

There is one food trend Caroline and I can get on board for, however, and it’s the not-so-humble milkshake.

This trend originated in Black Tap Burgers and Beer in NYC and has found its way to our very own Boston Burger Company! Dubbed “freak frappes,” these milkshakes are topped with m&ms, brownies, toasted marshmallows, and even bacon. Caroline and I decided to investigate these high-calorie treats to see if they were worth the hype.

Pro tip: do not attempt to tackle a freak frappe if you are even a little bit full. I couldn’t even finish mine (the Nutella frappe with chocolate cookies and m&ms), which is saying a lot. The real MVP would have to be Caroline, who fearlessly conquered an Oreo frappe with every cookie offered, a toasted marshmallow, and a brownie.

These milkshakes will look incredible on your Instagram feed and taste equally as good. Be wary of the pricing, however, because it’s easy to get carried away with all the delicious toppings and lose track of it all. Boston Burger Company is already known for their crazy burger options (the 420 burger has mozzarella sticks in it!), but they have really outdone themselves here. Midterms got you feeling down? Grab a friend, grab a burger, and grab a freak frappe at Boston Burger Company. I guarantee the sugar rush is powerful enough to overcome any stress that’s coming your way.

Spring Break Slushies

Published on March 7, 2016March 7, 2016 by The Crimson CraveLeave a comment

With only one week to go before spring break, I’m sure all of us (21+!) could really use a drink right now. Or, you know, after we finish our midterms and papers. Once you arrive at the end of the tunnel that is this Friday, you’ll have really earned it! If you’re looking to celebrate with something other than the classic Border strawberry margs, why not make your own alcoholic slushie?

Whether you are going somewhere tropical and warm, or staying here (which is also surprisingly pretty temperate), these easy-to-make, raspberry and gin slushies will leave you feeling refreshed and relaxed.

You’ll need:

A blender
2 1/2 cups ice cube
1 to 1 1/2 cup(s) sparkling water
1/2 cup gin
6 to 8 tablespoons granulated sugar (depending on the sweetness of your berries and your sweet tooth)
1/4 cup lime juice
10 ounces fresh raspberries, frozen

Directions:

In a blender, combine ice, sparkling water, gin, sugar, lime juice, and frozen raspberries.
Blend until thick and smooth.
Serve immediately. Enjoy!

Note: this recipe makes 6 standard drinks and can easily be doubled (or tripled, depending on how rough your midterms were this week).

Recipe courtesy of Joy the Baker.

Dine Out Boston: Starter Kit

Published on March 2, 2016March 7, 2016 by br126Leave a comment

By Bovey Rao ’19

The city of Boston is a great place to find an eclectic and engaging dining experience. Home to some of the oldest restaurants in America–and some of the hippest new bars–, Boston has a diverse and incredible food scene for any palette and budget. From March 6-11 and 13-18, 2016, Boston will offer its hungry masses two weeks of good-eating. It’s called Dine Out Boston (formerly called Restaurant Week), an event organized by the city of Boston with the goal to make restaurant dining more economical for two mouth-watering weeks. Enjoy two or three course meals at some of Boston’s finest restaurants (Lunch $15/$20/$25, Dinner $28/$33/$38). While I encourage looking through all 169 restaurants participating, here are some of my recommendations.

Note: You are strongly encouraged to make a reservation at the restaurant, whether by calling, booking through OpenTable, or using the Dine Out website.

I Sea Food – Boston’s prime location (i.e. by the Atlantic Ocean) means that fresh seafood is always close and convenient, so don’t miss out!

afco-slide21 — Photo Courtesy of Atlantic Fish Company

Atlantic Fish Company – 761 Boylston Street, Lunch: $25
Mare – 135 Richmond Street, Dinner: $33
SELECT Oyster Bar – 50 Gloucester Street, Lunch: $25
Union Oyster House* – 41 Union Street, Lunch: $25, Dinner: $38
Oceanaire Seafood Room – 40 Court Street, Lunch: $25, Dinner: $38

Best of the North End – The Historic North End is known nationally for its authentic Italian food, and some of their best restaurants are participating this year:

terramiabeetsalad — Photo Courtesy of Terramia Ristorante

Bricco – 241 Hannover Street, Dinner: $33
Mamma Maria – 3 North Square, Dinner: $38
Nico – 417 Hannover Street, Dinner: $38
Terramia Ristorante – 98 Salem Street, Dinner: $33
Tresca – 233 Hanover Street, Lunch: $25, Dinner: $38

Italian outside the North – While the North End boasts some pretty impressive Italian fare, other exceptional Italian joints are scattered all over Boston.

Da Vinci – 162 Columbus Avenue, Dinner: $38
Davio’s – 75 Arlington Street, Lunch: $25 Dinner: $38
Grotto – 37 Bowdoin Street, Lunch: $25 Dinner: $33
Scampo – 215 Charles Street, Lunch: $25

Je Suis Francais – French food has a strong showing this year, with many past and current winners of Best French Boston participating in Dine Out Boston.

twfood — T.W. Food Photo Courtesy of Boston Magazine

Bastille Kitchen – 49 Melcher Street, Dinner: $38
Bistro du Midi – 272 Boylston Street, Dinner: $38
Gaslight – 560 Harrison Avenue, Dinner: $33
T.W. Food – 377 Walden Street, Dinner: $38
La Voile – 261 Newbury Street, Lunch: $25 Dinner: $38
Ma Maison – 272 Cambridge Street, Lunch: $20 Dinner: $33

Something’s at Steak – Do you have a beef with someone? Resolve it at one of the many great steakhouses in Boston!

bg_steak_0861 — Photo Courtesy of Grill 23

Boston Chops – 1375 Washington Street, Dinner: $38
Capital Grille – 900 Boylston Street, Lunch: $25, Dinner: $38
Grill 23 & Bar – 161 Berkley Street, Dinner: $38
STRIP by Strega – 64 Arlington Street, Lunch: $20, Dinner: $38

Somewhere Beyond the Sea – Other countries exist besides Italy and France, I promise, and they have delicious offerings as well.

24dinpic17 — Bronwyn Photo Courtesy of Boston Magazine

Bronwyn – German, 255 Washington Street, Dinner: $33
Oishii Boston – Japanese, 1166 Washington Street, Lunch: $20/$30
Q Restaurant – Chinese (Hotpot), 660 Washington Street, Lunch: $20, Dinner: $33
Estragon – Spanish, 700 Harrison Avenue, Dinner: $33

‘Murica has Food Too! – Why is it so hard to describe American food…?

bospar-omni-parker-house-food-12 — Photo Courtesy of Parker’s

Courtyard Restaurant – 700 Boylston Street, Lunch: $20
Kitchen – 560 Tremont Street, Dinner: $28
Parker’s** – 60 School Street, Lunch: $25 Dinner: $38

Nearby Dining – If you feel like leaving Harvard Square is too much of a chore, fear not! A number of restaurants nearby are participating.

monkfish-sandwich_crop-562x295 — Photo Courtesy of Henrietta’s Table

Beat Brasserie – 13 Brattle Street, Lunch: $25
Grafton Street – 1230 Mass Avenue, Dinner: $28
Harvest – 44 Brattle Street, Lunch: $25, Dinner: $38
Henrietta’s Table- 1 Bennett Street, Lunch: $25, Dinner: $33
Park Restaurant – 59 JFK Street, Dinner: $28
Rialto – 1 Bennett Street, Dinner: $38
Russell House Tavern- 14 JFK Street, Dinner: $28
Temple Bar- 1688 Massachusetts Avenue, Dinner: $28
Toscano Harvard Square – 47 Charles Street, Lunch: $20, Dinner: $38

*One of the oldest restaurants in America with frequent visits from presidential candidates.

** Original creator of the Boston Cream Pie

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.

Peanut Butter Cookies

Published on February 28, 2016February 29, 2016 by mchiang123Leave a comment

by Michelle Chiang ’19

I’ve always loved peanut butter – so much so, in fact, that for my 11th birthday I asked for peanut butter as a present. I also really like cookies. Put the two together, and you achieve perfection: peanut butter cookies are heavenly. Unfortunately, they’re also nowhere to be found in the dining halls. To date, I only remember HUDS serving peanut butter cookies twice, and they were a far cry from the melt-in-your-mouth masterpieces found at places like Insomnia Cookies. It’s culinary discrimination. Chocolate chip and oatmeal raisin get their fair representation, but when that peanut-butter-cookie craving strikes, where can a desperate student turn?

They say that desperation is the mother of invention, and this article is about to prove that saying true.

I think inspiration struck one night in Dunster dining hall. Brain break featured a tray of Ranger cookies, a sugary offering to the bleary-eyed students running on three hours of sleep. While Ranger cookies do have strong points, such as their satisfying crunch and slight hint of coconut, they obviously lack peanut butter. I picked up a cookie. My gaze landed on the ever-present container of peanut butter at brain breaks. I smeared a plump dollop of peanut butter onto the cookie, hesitantly took a bite, and…

Sweet, sweet success.

The creamy peanut butter provides perfect contrast to the crunch of the Ranger cookie. It also makes overbaked and dry cookies seem softer, more soothing on the tongue. Both organic peanut butter and normal peanut butter work; since the cookie contains more sugar than is probably necessary, the organic peanut butter will also taste sweet.

In short, it’s a win for everyone.

IMAG1019 — Divinely transformed Ranger cookies.

When The Food Feels Too Far Away, Order In

Published on February 22, 2016February 29, 2016 by richachatLeave a comment

by Audrey Thorne ’19

There are lots of reasons to order in. Sometimes the winter cold is just too much to venture into. Sometimes the walk is daunting. Sometimes the restaurant in question delivers in under an hour and the trek there and back would take the same time, so it just seems easier to order in. And often, the ordering method that allows me to give the maximum detail for what I want so that I know I will get what I want and the minimal time spent sounding awkward on the phone wins out.

The first day I attended Harvard summer school in 2014, my parents took me out to a thai lunch in the square. That late afternoon I dined in Annenberg with my roommates. That night I made an account with Seamless. I was still craving the delectable fried rice I had eaten earlier that day. Not really wanting to spend money on food with a free meal plan, it took two weeks for me to break down and order again.

Seamless has a multi layered filtration system for finding new food places, with star rankings that I have learned to trust. I did not use that the first night, though, because the night I first ordered from Seamless I just wanted my Spice fried rice. Living in union dorms for the summer, I was able to enter a real address, ask the deliverer to call me upon their arrival. After an hour, an unknown number popped up on my food. I hurried excitedly downstairs. The delivery man told me he had been waiting for almost ten minutes. Apparently the instructions to call up were not well translated. I did get my food, still hot, in the estimated delivery time, I just felt bad because the poor guy had waited for me downstairs in the time it would have taken for me to walk to the restaurant. I ordered three more times during the summer, and each time the message to call was poorly translated. Otherwise, the delivery service was just as advertised.

Coming from New York and not having tried to get food delivered from anywhere except the thai place that I did not know no longer delivers, I assumed most places would deliver. After being in Cambridge for a few months, I found that the usual call and deliver method is rather unpopular. Many of my favourite places do not have their own delivery service via a phone line and often they do not even deliver through an online service like Seamless.

At the end of last semester, however, I was made aware of DoorDash. I downloaded DoorDash for the sole purpose of having places that did not normally deliver, deliver. Offering ASAP or a specific time delivery while the restaurant is open, and pre-orders for the next day once the restaraunts in question is within an hour of closing time, DoorDash boasts selections such as Liquiteria, Au Bon Pan, JP Licks, Dumpling House, and Felipe’s. On the easy-to-use app, DoorDash advertises times between thirty minutes and two hours for delivery. Skeptical of if the $5.99 fee, excluding tip, would be worth getting Felipe’s in 50 minutes, I waited for DoorDash’s time to come.

Reading period, after watching the hours blend together as I got not as much work done as I had hoped in Lamont, I decided it was time. I would not have to take a break from working and I would get to eat one of my favorite foods, so it was a win-win. I watched the delivery process unfold on my phone through the order tracking portion of the app. 23 minutes after placing my order, my phone started buzzing. On the other end was a man telling me he was downstairs. I grabbed my ID card, speed walked out of Lamont, and ran to Greenough. As I approached the entrance I heard a man in a long coat holding a brown bag ask “Are you Andy?”

“DoorDash?”

“Yes.”

“I am so sorry for taking so long. I was in the library.”

“Next time just put in that address and I could take it to you.”

“Really?”

Despite having several times been told that the perk of living in Greenough is that it’s outside-of-the-yard address makes food deliveries possible, DoorDash actually delivers to Harvard buildings. One can put the name of a dorm into the app and it will come to wherever one is on campus in less than the predicted time. My burrito arrived as warm as the welcome of my DoorDasher, and the food was what I had ordered online to a T.

Still, I wondered if I was on the best food delivering website. GrubHub I have found to have almost the same options as Seamless, just three fewer options at 20 restaurants. Offering solely restaurants I had never tried before, GrubHub pushed me to try new foods and delivered in the expected amount of time. With fees varying by restaurant, from free to $3, GrubHub is worth considering.

Overall DoorDash has my favorite options and I found Seamless and GrubHub hardly distinguishable. If all three have the food one needs, Seamless and GrubHub have the lower fee and still get the delivered in the estimated time. However, if I am craving a late night burger from Tasty, or a tasty smoothie while Lamonstering, DoorDash is the only option, and it is a great one.