Tag: fries

Diner’s Drive Ins, and Dives and Boston Burger Company: Can we Trust Guy Fieri’s Judgment?

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by Estefania Lahera ’20

I grew up with Food Network. Rachel Ray was my spirit animal, Emeril was my alarm clock with his “Bams!” and “Kick it up a notch!”. Saturday mornings were spent in the kitchen with a box of Kraft mac n cheese, where I would pretend to be Rachel Ray, standing on chairs to reach the stove.

In short, I believe in Food Network. So when I say that there was a new show, Guy’s Diner’s Drive Ins, and Dives, I was like…. wtf.

Who the heck is Guy Fieri? Where did he come from, this weird dude with porcupine hair and a smoker’s voice? How was he qualified to give anyone advice on food? He was literally like a bum in my eyes, some creepy stranger that lacked the authenticity and substance of the Food Network icons like Emeril or Alton Brown or Cat Cora?

It was karma that my sister and mom fell in love with the show, forcing me to endure hearing their oohs and aahs over what I felt was a mediocre restaurant with a perv for a host. But I got over my initial resistance, and while I am still by no means a fan of Guy Fieri, I’m in the habit now, when I travel or go anywhere, to look for restaurants that were featured on his show because many of them are often hidden gems.

The closest one to Harvard, besides Bartley’s, is Boston Burger Co, and given the opportunity to go, I was happy to try it out.

Having looked at the menu and the prices, I was expecting a chain like Shake Shack or Tasty Burger, but it was an actual restaurant ambience, a clean place with actual table service and tableware, which was really nice.

The menu was extensive, another warming sign; a menu that tries to much fails more than it succeeds. But my friend and I ordered without incident: the mac attack for me, because that’s what Guy Fieri had, and the Sophie for my friend. It was an excellent sign that the waitress asked how we wanted out burgers cooked.

The burger was supposed to come with chips, but my poor stomach couldn’t handle the prospect of more junk food, so I just got a plain salad.

Then the burger was brought, and my first thought was that wasn’t as big as I would have expected. I actually think that was a good thing, considering the powerful flavors contained. Meat, mac n cheese, and bacon. That’s it.

And the flavor was definitely there. Not, it wasn’t gourmet, wasn’t extremely sophisticated, wasn’t enveloped in layers of flavors. But it’s a $13 burger, and gourmet does not necessarily mean good. It was solid. The mac and cheese was the gooey, stovetop kind, not a particularly complex flavor but also not one-dimensional and fake. The bacon was crispy and well cooked. The bun didn’t give way, holding it’s body without being stale or bland (although it had a shiny, almost oiliness that was a bit off-putting). Overall, it was a good burger and I enjoyed it.

Then I just had to order a frappe. I couldn’t help myself. I got the strawberry one, and looking back that was probably a mistake. Most strawberry desserts, if they are on the cheaper side, are usually fake strawberry, syrup or canned or even extract, and this was no exception.

The frappe came with a grand entrance, but the flavor didn’t deliver. It was just a rather think syrupy drink. The whipped cream was normal, not especially fresh or special. The Nilla wafers that were glued via frosting to the glass were stale. It came with a piece of cake on top, but if you’re going to put cake on top, either make it good or just don’t put it. It doesn’t help your case to stick on there two stale, dry squares on plain vanilla cake with syrup, clearly canned strawberries in between that had the bitter taste of preservation.

Like I said though, strawberries desserts are always tough, always a compromise. I’m sure that any of the other frappes would have been better, especially the Nutella one. If only Boston Burger Co. would invite me back to do a sampling! **wink wink nudge nudge**

So is Guy Fieri’s judgment sound?

I would say yes. Relatively affordable complex burgers are not rare, but that doesn’t diminish their value, especially if they are done well. It’s a solid standby that won’t blow your socks off, but still has a bit of a wow factor if you order the right things.

Remember to follow the Crimson Crave on Instagram at @crimson_crave and if you to see more about my personal food adventures, feel free to follow me at @tinyfoodtraveler!

The Hourly: A New Oyster House in Harvard Square

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By Hayoung Chang ’18

With the coming and going of many restaurants in Harvard Square, a new bar dedicated to oysters has opened it doors in the last month. Named The Hourly, this oyster bar is owned by The Grafton Group, which already boasts four other restaurants in the area:  Grafton Street Pub and Grill, PARK Restaurant, Russell House Tavern, and Temple Bar.

With midterms in full swing and the seemingly endless continuation of the HUDS strike, I decided I needed a pick me up. Since I love oysters and seafood, I thought what could be a better option than the new oyster bar? On Wednesday night, a friend and I headed over to 15 Dunster Street with high hopes.

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Upon entering, a friendly hostess showed us to our seats. What was immediately striking was the cozy yet sophisticated ambience. The lighting was on point (as they say) with a soft golden glow illuminating the bar and seating area from an overhead light that could only be described as artsy.

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While the restaurant was not too crowded, all the bar seats were taken by those sipping cocktails. They had a separate menu for their raw bar, on which the oysters were listed based on origin. I ordered one each from Summerside (Canada), Cotuit and Cuttyhunk (Massachusetts). For our entrees, I ordered The Hourly Burger, and my friend the Crispy Goat Cheese Sandwich.

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While waiting for our food, the waitress brought out the restaurant’s original salt and vinegar chips. Both crispy and delightfully seasoned, the chips were the perfect finger food to stimulate our appetites.

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Once the oysters came out, the waitress kindly explained to us where each one came from. I tried the Summerside first, and was immediately engulfed in a burst of flavor. It started with an oceanic flavor then a slightly creamy lingering and a spectacularly fresh and clean finish. The oyster meat itself was so pleasurably tangy and juicy that it made me salivate for more. The two from Massachusetts were more briny but the combination with the red sauce made for a real delight.

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Then our entrees came. The first thing that struck us was the size; the plates were absolutely enormous, piled high with fries and greens next to our burger and sandwich. The burger itself was gargantuan as well, the kind that you cannot possibly fit into your mouth to take a bite. The umami flavor of the meat and bacon blended well with the melted cheese and crispy onions. The fluffiness of the brioche bun contrasted nicely with the crunch of fried onions to leave a savory albeit slightly greasy aftertaste.

Overall the service was excellent as the waitress continually checked in on how our meal was, and the entrees arrived swiftly. While the burger was delicious, it was the oysters that stole the show with its exceptional freshness. I would recommend The Hourly as a nice date night option as the ambience contributes to a cozy and intimate mood. I will definitely be coming back to try the other options in their raw bar!

Location: 15 Dunster Street, Cambridge, MA

Reservations: OpenTable

Overall Rating: 4.5/5

Food: 4/5

Service: 5/5

Ambience: 5/5

Cheesy Sweet Potato Fries

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by Dana Ferrante ’17

It’s Wednesday at 12:10pm. You’re in the servery. Well, it’s not just you, but about 30 other people who decided to eat at 12:10 just like you did. (How inconsiderate of them! #butactually.) First the trays run out, then the forks, and finally, your patience is gone.

Then, from the end of the line, you see a mouthwatering mountain of sweet potato fries…Heaven. It’s finally your turn in line, and everything is right with the world.

This d-hall hack is for the days when you want sweet potato fries, and sweet potato fries only. This fry/nacho hybrid is quite simple, low-commitment, and only involves 2 seconds of your precious, between-class time.

 

 

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You’ll need…

  • A nice big plate of sweet potato fries
  • Cheese: feta from the salad bar, cheddar from the chili station, American/Swiss cheese from the sandwich
  • Scallions from the chili station
  • If you like it hot… Try some chill powder, hot pepper flakes, anything you can find.

How it’s done:

  1. Get some sweet potato fries. Pile on any cheese you’d like, some scallions, and anything you can think of that tastes good with cheese and potatoes.
  2. Throw it in the microwave. 45 seconds will do it.
  3. YUM!

Dipping Sauce Ideas:

  • Sour cream mixed with dill (you know, those spices you always think about using but never do?)
  • Sriracha
  • Your classic fries and ketchup
  • Who knows, maybe even mustard

 

Roxy’s Gourmet Grilled Cheese

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By Dana Ferrante ’17

Unknown to most students, Friday and Sunday are arguably the best days to get food in the Science Center Plaza. Absurdity? Not in the slightest. Go to Roxy’s Gourmet Grilled Cheese food truck and you’ll find out why. 

Featured on Food Network’s The Great Food Truck Race a few years back, this food truck brings originality and herbs to some classic greasy food staples. Even better, it’s not nearly as overpriced as many food trucks seem to be nowadays, making it a great option for your stomach and wallet.  

Source: http://www.roxysgrilledcheese.com/menu/

The basic menu includes, of course, an assortment of grilled cheese varieties. You can start off basic with the classic grilled cheese with 5 different types of cheese to pick from (fontina, cheddar, muenster, swiss and pimento), or go wild with the Green Muenster ( muenster cheese, guacamole, and bacon) or the Allston (goat cheese, fig jam, caramelized onions, and arugula ). To make things even more indulgent, you can add bacon to any sandwich for just a dollar. Unlike the typical half-butter, half-bread ratio of most grilled cheese sandwiches, Roxy’s instead puts mayonnaise on the bread to get a crispy, grilled texture. 

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Source: http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us/3 Photo by Zac Wolf

But Roxy’s Gourmet Grilled Cheese is much, much more than grilled cheese. It’s four types of decked-out burgers grilled to order, three different types of dipping sauce, and best of all, truffle fries. I repeat: truffle fries.

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I apologize for this really poor picture of the fries (not that any picture could ever fully capture their flavor).

In line for the world’s most addicting food, these fries are consistently crispy, perfectly seasoned with rosemary and salt, and bathed in the distinct (some even say pungent) flavor of truffle oil. Truffles, a type of mushroom, are a very expensive staple ingredient of haute cuisine, and are typically found on menus with the words “quail” and “foie gras”. Essentially, Roxy’s truffle fries are pretty much the fanciest greasy food you will ever hold in your hand. And forget about ketchup, there’s enough flavor to get you through a week’s worth of dining hall food.

Thanks to DAPA, the Roxy’s food truck was parked outside of Pforzheimer and Currier House this past Saturday from 10pm-2am, serving up fries, shandy, and all sorts of melted-cheese dreams. I guess the Quad isn’t that bad after all. 

 

 

 

Sources:

http://www.roxysgrilledcheese.com/menu/

http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us/3