cardamom

By Saranya Vijayakumar ’18 and Sara Surani ’18

We decided to cover Somerville’s chocolates again for Valentine’s day! During the winter months, Lizzy’s ice cream turns into a pop-up chocolate shop. The chocolates are made in collaboration between Alexandra Whisnant’s gáté comme des filles and Somerville Chocolate. The chocolates are made at Aeronaut, the brewery that also has a restaurant and somerville chocolate within the building.

The woman running the shop is named Fallon and is absolutely amazing. Her fiery red hair and welcoming personality make the hole-in-the-wall treasure trove feel more like a chocolate home than a chocolate shop. She took us around the store and showed us the handmade chocolates. She gave us a few to try, including the white chocolate cardamom, the hazelnut praline, the vanilla bean, and the meyer lemon. Our favorites were the meyer lemon, with gold leaf on the top, and the hazelnut, which tasted like nutella…but better.

The pop up lasts only until the end of February, when the shop becomes Lizzy’s ice cream again. It’s the perfect place to get a Valentine’s Day gift, with adorable Alice in Wonderland wrapping and tasty chocolates!

If you’re curious on what chocolates to try, gift to your loved one, or surprise your favorite galentine with, here are some of our suggestions!

Hazelnut praline:

Are you a Nutella-lover? Well, look no further! This all-organic, freshly made chocolate tastes just like nutella… except better. It has the warm soul-sensation of a Ferrero Rocher, but is both fluffier on the touch and gentler on the palate. It’s a classic crowd pleaser and brings back hints of nostalgia with its tones of crisp hazelnut. The nutella-like flavor hugs your tastebuds and doesn’t let go–much like your Valentine’s day date won’t let go after you two share this lovely treat together!

Lemon meyer:

Do you like your sweet with a hint of sass? Then the lemon meyer is your go-to! While this chocolate has a nice milk chocolate exterior like the other chocolates, the puckering tinge of lemon sets it apart from the rest! (Not to mention the delicately crafted gold leaf on top!) Not only does the lemon-y taste catch you by pleasant surprise, but the citrus-y taste lasts long after your chocolate has disappeared! The best part? It is all-organic, made with fresh meyer lemon juice, and is vegan-friendly!

Vanilla bean:

Want to stay on the safe side but still want to feel warm inside? If so, you can’t go wrong with the vanilla bean bonbon! Immediately upon biting into the creamy chocolate, you taste warm tones of both organic chocolate and Costa Rican vanilla bean. The two flavor duo compliments each other better than any of your two favorite duos–Bonnie and Clyde, Romeo and Juliet, Barak and Joe, you name it! This soothing flavor, accompanied by the dark valrhona chocolate ganache is a perfect chocolate for a snowy day!

White chocolate cardamom:

Are you a fan of Starbucks’ dirty chai latte? Then the white chocolate cardamom bonbon is perfect for you! This beautiful snowflake-colored bonbon has a glimmering creamy exterior and and an even creamier and fluffier interior. This hearty treat exudes warmth and content-ness with its smooth white chocolate hard shell and its strong flavor of cardamom on the inside. Even though though the tones of cardamon are strong, they gently dance on your tastebuds. Having a bad day? Wait no longer, this white chocolate cardamom is a great pick-me up and can turn any sub-par day into a stellar one!

This tiny shop should not be overlooked. It’s a cozy place to go for a quick treat in the snowstorm, so check it out before it leaves for the year!

Also, Fallon has an art show on February 25th from noon to midnight at Warehouse XI. Everyone is invited. She’s super cool, so visit her at the chocolate shop and go to her show!

by Bovey Rao ’19

In 2001, Ana Sortun opened her landmark restaurant, Oleana, in Somerville. After an incredible tour of Turkey, Sortun returned to Boston to introduce the city to exotic Eastern Mediterranean flavors. The restaurant exploded in popularity, and in 2005, Sortun was awarded the James Beard Award for Best Chef Northeast. As Oleana was filled consistently, Sortun began looking into a new project, Sofra.

Sofra Bakery and Café was inspired by Turkish bazaars, which offer food, drinks, spices, and other ingredients in a small area. The store has two separate sections with a café in one section, then a market space that sells condiments, wines, and spices. Upon entering, you encounter the vibrant aromas of the Mediterranean like cardamom, cinnamon, and coriander. A quick glance at the counter reveals an extensive menu with a wide assortment of baked goods. Sofra followed the meze style of dining, so there are many small vegetarian dishes as well as some larger dishes with meats. With staples like falafel, shawarma, and hummus, the menu might seem generic at first; however, upon closer inspection, the subtle complexities shown through. Sortun’s goal is to make Mediterranean flavors and spices approachable to the American palette, so many local ingredients are incorporated into the complex “foreign” dishes.

As my exhausted group of friends and I collapsed into Sofra after a run, we glanced over the counter at the menu. After we caught our breath, we placed our orders and cooled down from our run. A short while later, my spinach falafel wrap, pumpkin turnover, and grape sharbat arrived with my friend’s orders of chicken shawarma and a red-dragon iced tea.

The spinach falafel wrap was served with a little tahini, beet tzatziki, pickles, and fresh greens. Falafel is a traditional Middle Eastern dish, prepared by grinding fava beans or chickpeas and then frying it. While the dish may be simple, there is a complexity to the dish, with a unique mix of spices and textural differences giving it almost meaty impression. Sofra’s rendition was mixed with spinach and accompanied by rich, creamy tahini and acidic pickles. Unfortunately, the exterior of the falafel lacked the distinctive crispness I expected. Thus, I was slightly underwhelmed as the wrap had a uniform texture, but the refreshing bitterness of the greens and crunch of the pickles improved dish immensely.

While ordering, I was overwhelmed by the sheer number of choices for the baked goods. With cookies, tarts, breads, and a plethora of other seasonal baked goods, Sofra prepares a number of traditional Mediterranean pastries as well other European baked items with Mediterranean influences. Fortunately, the cashier provided a quick recommendation of the pumpkin turnover. While the recommendation seemed plain, I was pleasantly surprised by the flavorful sweet and savory pastry. With the traditional pumpkin spices of cinnamon and nutmeg, the flavor was incredible with the flaky buttery turnover. The fresh sweet pumpkin inside was a nostalgic reminder of autumn.

Normally, I do not comment on the drinks that are served in my restaurant reviews, but the seasonal sharbat was sensational. With a strong grape cardamom concentrate mixed with sparkling water, the drink left a powerful sweet flavor.

A mere two miles away, Sofra serves as a cheaper destination for those seeking the Mediterranean experience. The more accessible sister of Oleana, Sofra delivers similar flavors in a cozier and more comfortable environment. While the food may not have been as elevated as at Oleana, the identity of the restaurant as an approachable café was apparent. If I ever desire a falafel wrap or a savory, spiced pastry, I will run in the direction of Sofra.

Sofra Bakery and Cafe

Location: 1 Belmont Street, Cambridge, MA 02138

Reservation: N/A

Stand out dishes: Pumpkin Turnover (Seasonal), Grape Sharbat (Seasonal)

Overall Rating: 4/5

Food: 3.5/5

Service: 5/5

Ambience: 4.5/5

Tag: cardamom

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