dinner

Mediterranean Small Plates Coming September 29

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

By Bovey Rao ‘19

Logo from En Boca Website

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

EnBocaMenu_V5a.indd — Photo from Boston Magazine

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

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

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

[Boston Magazine]

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

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

Theory Kitchen: A Dining Experience Unlike Any Other

Published on February 29, 2016October 31, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

On a recommendation from my blockmate, I decided to escape the Harvard bubble and attend a pop-up dinner at an apartment in Central Square, hosted by Theory Kitchen.

After a cursory Google search of Theory Kitchen, I learned that the founder, Theo Friedman, is a recent Tufts grad with a passion for experimental cooking. While he was a student at Tufts, Friedman hosted several pop-up dinners and taco nights with the help of fellow students. In fact, for his senior thesis, he made a 20-course meal to highlight how the industrial food system disconnects diners and the people who make their food. After graduating, Theo took to operating Theory Kitchen full time, hosting pop-up dinners all over New England. No two dinners are the same; the menu and location change every time.

I knew this was going to be good. Anyone who finds time to cook anything, let alone a full gourmet meal, while in college must have a true passion for it! And Theo’s passion certainly translated into skill.

Although Google told me that Friedman was only 22-years-old, upon walking into the apartment, I was surprised to see someone so close to my age prepping an eleven-course meal. His workspace, complete with serving equipment as well as Tupperware containers filled with the elements of each course, was impeccably organized—even more impressive considering the kitchen in which he was working was totally new to him.

And then the dinner began. Before each course, Theo explained the story behind the food before us. The salmon dish, he told us, was inspired by bagel and lox. The last course, a kumquat and rhubarb fruit roll-up, was inspired by his childhood love for fruit roll-ups. In addition to deconstructing the story behind each meal, we were also able to watch them be prepared. This interactive environment with the chef himself created a level of intimacy in this dining experience that I do not think is possible at a restaurant.

Bagel and lox: salmon coated with everything bagel seasoning, a savory bulgur mixture, salmon eggs and roe (photo courtesy of Theo Friedman)

Gourmet fruit roll-ups (photo courtesy of Theo Friedman)

Not only did each course have a unique story, but each also boasted unique flavors and textures. The first course was a warm sunchoke soup with cold scallops, both of which were savory, paired with sweet pomegranate seeds. Another course, a favorite among all of us dinner-goers, was a soy-flavored, poached egg, with yolk oozing over kale and crispy shiitake mushrooms.

Sunchoke and scallops (photo courtesy of Theo Friedman)

Of note, in my opinion, were the desserts. This may be because I have an insatiable sweet tooth, but I found Theo’s three desserts to be especially creative. First came his grapefruit, fernet, and dill dessert. Never had I expected to eat dill for dessert, and in a meringue no less! Then came rice crispy treats, another childhood-inspired dish, which combined crispy pork skin and creamy dulce du leche. Finally was my favorite dessert: a chocolate and peppercorn cake with preserved strawberries.

Rice Crispy.JPG — Rice Crispy Treat (photo courtesy of Theo Friedman)

Preserved strawberries, cream, and chocolate peppercorn cake

The other event attendees, many of them also undergraduates, were just as in awe as I was of Theo’s creative cooking skills. Each course brought an exciting new combination of flavors and textures that we could not believe he had put together in such a deliciously harmonious way. Although we had all been complete strangers before the dinner, by the end, we had all shared a novel culinary experience together, and bonded over our admiration for Theo and his cooking.

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!

The Ultimate Dining Hall Hack: A Review of Mange App

Published on February 8, 2016February 17, 2016 by mchiang123Leave a comment

by Richa Chaturvedi ’18

At long last, Mange App is a dining hall hack that everyone on campus will enjoy. Currently beta testing in Cabot, this app allows for HUDS grill orders to go paperless. The app displays the daily menu, takes grill orders from anywhere on campus, and texts students when their orders are ready. Finally, no more of that awkward circling around the grill during the chaos that is lunch hour!

Mange App currently lives exclusively online – the iPhone and Android app should be rolling out in the next month – and, while there are some areas for improvement, it definitely has this starving student’s stamp of approval. The first time I used Mange App I was a bit annoyed. I was running to office hours, wanted something from the grill, and had to register as a user and figure out a new interface just to get a piece of chicken. I soon realized that my aversion to adapt to something new got in the way of me understanding the coolness of the entire set-up. Now, if I need something quickly, I can order from my room and get a text telling me to go pick my food up. I’ll probably start getting more texts from Mange App than I will from my roommates, to be honest.

Like I mentioned, no rollout is without its drawbacks. Currently, lunch time on the app is set to begin at noon. That means for you early lunchers that you literally cannot order food until 12:00, even if lunch technically begins at 11:30. This, and other small issues, are already being worked on and will be resolved before the school-wide release of the app. HUDS has even been kind enough to set up an iPad on the counter so that students without smart phones can use the service.

I am sure that the school-wide release of Mange App will turn out to be successful. Already, Cabot grill (which is definitely the best) is more efficient, while using less paper. Mange App is the ultimate dining hall hack: it increases productivity without sacrificing taste. You may ask yourself, now what? I have my grilled chicken in no time and now have no idea what to do with it. For some great ideas on how to spruce up your dining hall meals, check out more Crimson Crave dining hall hacks!

5 Restaurants to Try at Yale

Published on November 16, 2015 by The Crimson Crave3 Comments

by Caroline Gentile ’17

Imagine the scene. You arrive to Yale on Friday night (or Saturday morning), excitement humming through the polluted New Haven air. Perhaps you are a bit buzzed, perhaps you aren’t (but you probably are because this is the one weekend Harvard kids act like its Harvard State). Regardless of your level of inebriation, you are very likely hungry. But where should you go to eat in New Haven? Do they even have restaurants there, in a place so riddled with crime and gothic architecture?

Surprisingly, yes! New Haven actually boasts many great restaurants, ranging from cheap eats to expensive gourmet fare. Below are some of the best picks on the cheaper, college-student-friendly end of that spectrum (disclaimer: there’s a lot of pizza on this list, but only because pizza is something that New Haven apparently does really, really well):

Alpha Delta Pizza

Location: 371 Elm St., New Haven, CT 06511

Hours: 3pm-3am

Type of Food: Pizza

Price range: $

What to Order: The Wenzel, a deliciously greasy conglomeration of fried buffalo chicken, hot sauce, mozzarella, lettuce, and tomato atop a sub roll.

Photo courtesy of yelp.com

Ivy Wok

Location: 316 Elm Street, New Haven, CT 06511

Hours: 11am-2am

Type of Food: Cantonese

Price Range: $

What to Order: The curry soup or the fried pork dumplings.

Photo courtesy of yelp.com

Mamoun’s Falafel

Location: 85 Howe St, New Haven, CT 06511

Hours: 11am-3am

Type of Food: Falafel

Price Range: $

What to Order: Chicken kebabs.

Photo courtesy of mamouns.com

Miya’s Sushi

Location: 68 Howe St, New Haven, CT 06511

Hours: 5pm- midnight on Fridays and Saturdays

Type of Food: Sushi

Price Range: $$

What to Order: The Late-Night Specials, offered after 10:30pm, which consist of award-winning sushi made from leftover premium ingredients at a much lower price, as well as 1/3 off pitchers of beer, cocktails, and all bottles of wine. Also, their spicy-mayo-covered shoestring Tokyo fries.

Photo courtesy of yelp.com

Pepe’s Pizza

Location: 157 Wooster Street, New Haven, CT, 06511

Hours: 11am-10pm

Type of Food: Pizza

Price Range: $

What to Order: Any of their pizzas! Pepe’s is probably the most well known restaurant in New Haven, and is actually opening up a store in Boston soon!

Photo courtesy of www.roadfood.com

VOTE HERE: 2nd Annual Dining Hall Hack Competition

Published on November 15, 2015November 15, 2015 by The Crimson CraveLeave a comment

Below are our best submissions to the second annual dining hall hack competition. Until Friday, November 20th, vote here for your favorite entry! The winner will get to pick a recipe off the blog to be made and delivered to their dorm after Thanksgiving break.

Chicken, Egg, and Cheese Breakfast Burrito (by Nolan Hellickson):

Ingredients:

1 chicken breast
2 fried over easy eggs
2 slices of swiss cheese
blue cheese dressing
oregano
pepper
veggie of choice (onions and mushrooms)
tortilla

Instructions
1. Order a chicken breast and 2 fried over easy eggs from the grill with swiss cheese
2. Slice the chicken into small pieces, put in the wrap with the eggs and cheese
3. Add veggies and drizzle with blue cheese dressing
4. Add oregano and pepper
5. Wrap the burrito and place in the sandwich press
6. Enjoy a perfect burrito

Chicken Teriyaki Bowl (by Amanda Heffernan):

Ingredients:

1 grilled chicken breast

edamame

sliced carrots

honey

soy sauce

sesame oil

sriracha

rice

Directions:

Order some grilled chicken, dice it up, and add it to a bowl of rice with edamame and sliced carrots from the salad bar.

For sauce, mix three parts soy sauce, one part honey, one part sesame oil, and one part sriracha. Stir well with a fork and combine with the chicken, rice, and veggies.

Blueberry Waffle (by Katelyn McEvoy):

Ingredients:

waffle batter

blueberries

whipped cream

Directions:

Get a plastic cup 2/3 full of batter and add one big spoonful of blueberries (without much liquid), then mix it up well with a spoon. Spray the waffle iron and pour in the batter, starting in the center and then making sure it spreads to the edges. Cook for about 15 seconds longer than called for, then top with whip cream and enjoy

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.

BonChon Chicken: A Decent Introduction to Korean Food

Published on September 13, 2015November 9, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

As a Korean from Orange County, California, I have frequent cravings for my Korean-style chicken wings. When I heard good things about BonChon Chicken, “excited” doesn’t even begin to describe how I felt. I made plans to eat dinner there with my fellow Korean friends who were also originally from Orange County, and we were all anticipating a night to finally satisfy our longing for some food from back home.

The place was pretty full when we arrived, which I took as a positive sign. The wait wasn’t unreasonable for a party of three, although the waitress couldn’t give us the approximate wait time. After about 15 minutes, we were seated, and I took in the surroundings as we were given our menus.

I could see that BonChon obviously wanted to create an “oriental” atmosphere with its red seats and overhead lamps. There was also a grill in the table for Korean barbecue – something that I’m looking forward to using soon.

About five minutes later, the waitress returned to take our orders. We had Edamame as our appetizer, and a medium-sized Half-and-Half Soy Garlic and Spicy Chicken Platter (10 pcs) as our main dish, which the waitress had recommended for our party of three. The prices were reasonable, although they weren’t on the cheap side ($5.95 for Edamame, $20.95 for the platter).

What I found interesting was that our main dish actually arrived earlier than our appetizer, but the wait times for both were normal. We were also given radishes and a salad as sides for the main dish.

I first had the salad, which – as you can probably see from the picture – had too much mayo. It also had too many spices, which made a very strange combination that did not impress me. The edamame was better, but it was a bit overcooked. But, I really liked the radishes. They were crisp and refreshing, just as radishes should be.

I then tried the Soy Garlic chicken. The outside was crunchy, and the inside had a nice texture. The garlic was thankfully not overpowering at all, but instead complimented the chicken well. The Spicy chicken was very, very spicy. People who really love spicy food will definitely enjoy this dish – as for me, a person who can’t handle super spicy food, I couldn’t finish the chicken wing after one bite.

Overall, I felt underwhelmed. This might be because Orange County offers so many mouthwatering Korean-style chicken wings (if you ever come down to Orange County, you MUST try out Flying Chicken Pa-Dak), but BonChon was just “meh.” It wasn’t bad, but not particularly amazing, either. I’ll come here again to check out the Korean BBQ, and maybe once in a while to satisfy future Korean-style chicken cravings. For those of you who have never had Korean-style chickens, I’d recommend you to try this place out, only on one condition: Think of BonChon as an introduction to the amazing world of Korean food, but remember that it can get so much better.