Hi B3ear Ice Cream

by Caroline Gentile ’17

This past summer, my Instagram feed was flooded with pictures of rolled ice cream posted by friends interning in San Francisco and New York.  Fueled by my novel ice cream FOMO, I searched for a place in Boston that offered rolled ice cream for me to try, but at the time, could not find anything.  Finally, at the end of the summer of 2016, Hi B3ar fulfilled my rolled ice cream dreams and opened in Allston (147 Brighton Ave.).

The owner of Hi B3ar also owns nearby Mala Restaurant, and hopes “to give everyone a hot spicy taste then a cold, sweet taste for dessert.”  Hi B3ar certainly delivers on the promise of a cold, sweet treat.  The shop has 10 different offerings of rolled ice cream, with flavors varying from coffee to chocolate to berry to mango, all for $6.95 plus tax.

My ice cream buddy and I opted to try the First Kiss, which had strawberries, graham crackers, and chocolate sauce, and the Cookie Monster, which had Oreos.  We watched in awe as the server poured a creamy liquid onto the cold surface, sprinkled on our desired toppings, and skillfully manipulated the mixture until it resembled perfect rolls.

When we were finally handed our bowls of rolled ice cream, we dug in immediately.  While the cold surface had allowed the liquid to take on the perfect rolled shape, it made the ice cream far too cold to taste anything at first.  After waiting a few minutes for it to thaw, we gave it another shot.  Still, the ice cream seemed to lack flavor, and had a bit of an egg-y aftertaste.  It was a generous serving of ice cream, but for $6.95, we had both expected better tasting ice cream.

Though I am certainly glad Hi B3ar has brought rolled ice cream to Boston, I found their ice cream to be lackluster in taste.  That being said, the experience of watching the ice cream get rolled up in front of me was worthwhile in itself, and so if you want to try something new, I encourage you to give Hi B3ar a chance!



You Won’t Want to Miss Beat’s New Weekday Lunch

By Saranya Vijaykumar ’18 and Audrey Thorne ’19

Everyone is on the hunt for good food during the strike, and we finally found the perfect spot. We personally hadn’t had good meal in two weeks, so when Beat Brasserie offered to share their state of the art lunch with us, we could not resist.

Saranya had never been to Beat before, so she was pleasantly surprised by the open layout. Especially compared to the crammed restaurants in most restaurants in the square, Beat feels very spacious. Since it was lunch, it was not too packed, which meant we could hear each other over the other conversations and the jazz music that played softly in the background without extra effort. They closed off their extra seating area with a decorative light purple curtain that added to the upscale but alternative aesthetic and made the space feel full.  


The service was incredibly friendly and helpful, checking in to see when we wanted to order what and how we liked our food. Our waitress also gave great food and drink recommendations. She said that they like to keep the minimalist decorations and the creative menu seasonal.

First we ordered tuna tartare and, upon the waitress’s suggestion, the buffalo cauliflower for appetizers.

The buffalo cauliflower was spicy, probably had the strongest flavor of any dish we had. Audrey liked how the sweetness of the cauliflower balanced out the buffalo sauce. The yogurt dipping sauce also neutralized the spicy exterior well.

Picture3.pngThe tuna tartare had a delectable texture and was served in a surprisingly large portion. The mayonnaise balanced well with the tuna and the gherkins, leaving the flavor light yet full. The textures of the fresh tuna and the crispy bread played well off of each other.


Beat definitely proved a great spot for 21st birthdays and nice meals with parents. The cocktails are designed by the same man who creates the cocktails at the Beehive, both creative and delicious. The waitress recommended the Kombucha Collins, a mix of Letherbee gin, rhubarb, lemon, and turmeric-ginger kombucha, and the American Breed, which is made of bourbon, St. Elder Elderflower liqueur, and apple cider and tastes a bit stronger than the Kombucha. The later was more for those who enjoy the taste of alcohol, while she said the earlier had a more mild, ginger flavor. The cocktails are definitely some of the most creative in the Square. In terms of wine, she suggested the Flying Cloud, a sauvignon blanc with fruity accents.

The nonalcoholic drinks were great too. Audrey enjoyed the lightness of the lemonade, which washed her palate clean well between dishes and neutralized the spice of the buffalo cauliflower, and Saranya thought the iced tea was very well-brewed. Both tasted fresh and not too sweet, a difficult feat for both lemonade and iced tea, and both were served with a slice of lemon.

Lastly, it was time for the entrees. Saranya got the rabbit pasta, cooked in vegetable broth with kale, and Audrey added chicken to the Aztec bowl.

The rabbit pasta was amazing. Even with its slightly smaller portion it was filling. The rabbit was cooked perfectly and Saranya also liked that it was cooked in vegetable broth, so that it wasn’t overwhelmingly meaty. The balance between rabbit, kale, and pasta was also great. There was more rabbit than pasta, which added to the rich flavor and texture of the dish.


The Aztec bowl had well cooked quinoa, which had a nice texture between soft and crunchy. On top of the quinoa was a slice of avocado and a generous quantity of squash. In the salad, in another third of the bowl, were multicolored cherry tomatoes, green beans, spinach, beet slivers, and corn. The spinach was flavorful with a neutral sauce. The beet slivers were sweet, with a naturally strong flavour and a slight crunch. The multicolored tomatoes served as another burst of flavour. The corn, cut right off the cob, was sweet and tied the vegetables together well. In the last third of the bowl was the chicken add on in a delicious green sauce. All parts of the dish meshed well together and tasted wonderful separately. With such a generous portion, she was able to get the protein and veggies she missed during the strike, and have almost half leftover for later.


In terms of a student lunch, nothing compared to the bowls. The Beat Hotel offers a variety of healthy and delicious bowls that are incredibly filling and reasonably priced. These bowls are a healthy alternative to burrito bowls and salads, for around $14 with fresh vegetables and a variety of add ons, from falafel to skirt steak to tuna, for $2-9.

The two women sitting next to us remarked that when the Beat first opened up, nobody wanted to try to the bowls because it seemed so informal, but that day most everyone in the restaurant had ordered one. It really is the best deal on the menu

Brunch Gets a Contemporary Transformation at Townsman

By Bovey Rao ’19

Let’s retake brunch and make it our own. Brunch, of all the meals, has the most posh reputation with fancy sounding dishes and cocktails. Not to say that I do not love a well-made eggs benedict with hollandaise or a perfect slice of spinach gruyere quiche. But sometimes a little adventure is needed to blow the dust off the brunch tradition. Brunch needs to be an event.

One of Boston’s best new restaurants, Townsman, on the periphery of the Financial District, makes brunch its own. Normally, Townsman is the destination for towers of fresh seafood, imaginative cocktails, and nuanced entrees. However, on the last Saturday of each month, they open their doors on Saturday morning for brunch. It is everything that brunch needs.

Loud electronic music reverberated through the restaurant as you open the door. Immediately, I felt the excitement as the warm light and tasteful decorations draw you in further. While the hostess brought my group to our table, we couldn’t help but marvel at the comfortable and expansive cocktail lounge and bar. We pass a live DJ expertly manipulating the soundboard and peer into the open kitchen for a live shot of the action.

Our last stop before being seated was the renowned cake table, which is periodically restocked with a wide array of breads, cakes, and pastries. The large windows bathed the dining room comfortably with warm light, as we excitedly sat down examined the menu.

Being a devout fan of pastry natural brought me to the cake table (AYCE for $10), as I examined the various prepared confections. The thin slices of quiche were unbelievably buttery as the crust simply melted in the mouth. The splendid puffed pastries filled with a savory mix of ingredients that I was unable to identify served as an excellent counterbalance to the sweets. Monkey, zucchini, and banana breads covered my plate as I nibbled at the thin slice of filled brioche. The overwhelming variety of pastries seemed more appropriate for a coffee shop window, but I relished the opportunity to finally reach over and help myself to whatever I so wanted. The peanut butter and chocolate trifle might have been better as a dessert, but the rich chocolate cake with light peanut mousse would help satisfy any sweet tooth.


Already feeling slightly full after spending 20 minutes at the cake table, our meals arrived. While the menu contains of the classic dishes like chicken and waffles or steel cut oatmeal, the chef playfully modifies the dishes with touches like a sweet and sour piperade or fried sprigs of rosemary. My chicken and oatmeal waffles was a misstep on my part. After the cake table, the amount of starch began to slow me down. The complex sweetness of the maple syrup absorbed deep into waffle and complemented the spicy creamy mayonnaise. The true surprise was the pickle brined fried chicken. My first bite simply melted in my mouth as the chicken was juicy beyond belief. It was truly a revelation as my chicken vanished from the plate. The unique chicken fried (chicken fried is a method of preparation) hanger steak with poached eggs and pepper gravy was a savory masterpiece. As the yolks slowly dripped over the steak and melded with gravy, it was almost an orgasmic sensation. Finally, the breakfast burger with oven roasted potatoes was a satisfactory rendition albeit slightly hard to eat. The burger fell apart after a few futile attempts but was delicious nevertheless.

Townsman delivered a memorable brunch with a unique approach to the menu. While incorporating many traditional dishes in the menu, the modifications proved to be necessary improvements and refreshed the archaic identity of brunch. After hosting only a few brunches, the level of execution and the innovative menu at Townsman are representative of a great restaurant. Perfect for a casual date or a hip business meeting, Townsman’s brunch is one of the best in the city. And there is an endless cake table.


Townsman (Brunch)

Location: 120 Kingston St, Boston, MA 02111

Reservation: Recommended (2-3 weeks in advance)

Stand out dishes*: Cake Table, Chicken Fried Hanger Steak

Overall Rating: 4.5/5

Food: 4/5

Service: 4/5

Ambience: 5/5

* Note: Menu changes monthly, so menu items may not be available at each dining session.

Tasty Mo:Mo

By Michelle Ng ’18


  1. (in Tibetan cooking) a steamed dumpling filled with meat or vegetables.


Tonight my brother and I ventured into Somerville to celebrate my post-first day of classes and his almost-first week back at school. Or, you know, for dinner.

He had suggested we try a take-out Nepalese/Himalayan place called Tasty Mo:Mo because we both love dumplings and momos seemed pretty much like adventurous dumplings. This way we could enjoy the security of a comfort food while feeling cool for trying new things—and, on top of it (as I realized after obsessive Yelping), by ordering momos we would be contributing to feeding children in Nepal. For every order of momo purchased, Tasty Mo:Mo donates $1 to an organization called Food for Education, which provides food to children in Nepal so they can pursue an education instead of working for food.

So we were feeling pretty good about this place before we even went in. Tasty Mo:Mo is small, as it turns out, with just one table in a corner, a TV up on a red wall, and a counter with a few high chairs against the opposite wall.


Likewise, the menu itself sticks with the classics, which I appreciate because it’s bold: the chefs know that the items in this limited selection are their best, and have faith that customers will be happy with them.


On a Tuesday night, two people managed all the restaurant’s business, one mostly cooking an impressive number of take-out orders, and the other dealing with all the customers who came in to pick up said take-out orders. My brother and I watched this unfold after ordering, later noticing a note on a whiteboard stating that food preparation takes about fifteen minutes, as Tasty Mo:Mo only serves everything fresh.

And—as promised—after roughly that much time, our food was brought out!

Here are our three dish-specific reviews:

Chicken Chow Mein Despite being initially torn between the Chicken Chilly or this noodle dish, I was so glad we chose this one. I don’t even know how or why it tasted so good, seeing as chow mein is such a standard dish I’ve eaten like five billion times. We watched the woman cooking take noodles out of a container and throw them on the stove, so like the fried rice, they came out super hot. (I burned my mouth.) She had tossed them with green beans, onions, and cabbage, and it was served with a sweet curry-type sauce. Happy to wait for the Chicken Chilly until next time!
Steamed Pork MoMo Here’s the inside of a steamed pork momo dipped in “tomato sauce,” according to the menu (which was definitely not Italian tomato sauce). It was good! They’re incredibly fresh, and our single order included eight momos. I’m accustomed to either steamed soup dumplings or pan fried dumplings, and momos (or at least Tasty Mo:Mo’s momos) are drier than those in that no juices ooze out when you bite them. They feel lighter than some super doughy or fried dumplings too, which is a plus! Other filling options include chicken, beef, or vegan (!!), but according to Yelp reviews pork is supposedly the collective preference.
Egg Fried Rice The fried rice came directly from the wok to our counter so it was hot hot hot, and so different from the Chinese fried rice we’re used to. I couldn’t tell what type of rice it was, but it was soft and a bit oily, which my brother and I both liked. The pieces of egg are also larger than usual for fried rice. Featuring peas and carrots. Disclaimer that we were both ridiculously hungry and this came out first, but my brother LOVED this.

The woman who cooked is also super sweet and came out to chat and apologize for the wait (which was absolutely fine because her expertly managing five woks at once was entertainment in itself). NoodlesI admit that shoveling food into our mouths didn’t make us the best conversationalists, but I hope she knows we had good intentions. And she now definitely knows that we enjoyed her food.

In short, we began hungry and left stuffed.

Overall, very satisfied! I think three dishes were a bit much for two people (even though we both eat a lot), so I’m also very full.  Having tried it once, I’m not sure I would make an enormous effort to return; but it’s definitely a 
hidden gem in Magoun Square and served us a great meal tonight for ~$10/each. And if I just so happened to be in the area…I’m not at all opposed to trying the Chicken Chilly next time.


This blog post has been reposted from Michelle’s personal blog, Michelle Ng. Check it out here to see more of her photography and blog posts!

Follow the Honey: The Place to Bee

by Adam Wong ’17 and Caroline Gentile ‘17

Before Thanksgiving break, the owners of Follow the Honey kindly hosted Crimson Crave for a honey-tasting extravaganza and information session. As we entered the basement of 1132 Massachusetts Avenue, with our cold toes poking out of our flip-flops, we were embraced by warm lighting, warm air, and warm, flowery smells.


We started off at the raw bar, where people can come in and sample tons of honey for free. A lot of the honey sold there was from small local beekeepers, but we had a variety of different honeys from around the world, paired with local French-style cheddar and French bread.


How local is local, you ask? In fact, surprisingly, there are many beekeepers in the urban setting of Cambridge. Follow the Honey even has their own bees and makes their own honey.   However, we also tried honeys from places as far away and remote as Colombia and Tanzania. The owner, Mary Canning, and her daughter, Caneen, take trips to visit the beekeepers all over the world to get a better sense of where the product is coming from. They hope to encourage beekeepers, from all over, but especially developing countries, to take advantage of the resources at hand to make delicious honey.

Follow the Honey tends to bees in their very own backyard!
Follow the Honey tends to bees in their very own backyard!

What was most striking was the pure variety of honey, and the variety of flavors, textures, and colors it could take on. Honey is made from and takes its flavor from the nectar of the flowers that bees pollinate. It is the extraction of flavor of these otherwise inaccessible flavors inside flowers. What makes these flavors so inaccessible? The tiny amounts of nectar per flower. Bees must extract it all and concentrate it into honey! Honey made from melon honey does not necessarily taste like melons, and a wild flower honey does not taste like a wild flower.

There is an unbelievable amount of flavors honey can take on, which is dependent on the bee that makes it, but also the flower from which the bee extracts the nectar. There are hard honeys, which have a degree of granularity due to the crystallization of sugar. One type of honey we tasted from Hawaii was pure white and dissolved in your mouth, like white sand being washed away by a wave. Other honeys took on ridiculous flavors like chocolate, cinnamon, turmeric, and we swear to god, marshmallows. Some honeys were made from oak flowers, tasted like caramel, and looked like amber.

A few of the honeys we tasted.
A few of the honeys we tasted.

Although the honey they sell is certainly reason enough to stop by Follow the Honey, the store itself is simply adorable. The interior is warm and inviting, and in the warmer months, their terrace offers a burst of nature in an otherwise urban environment.

A view of the terrace at night.
A view of the terrace at night.

Among the growing number of chains that seem to be popping up in Harvard Square, the uniqueness of Follow the Honey is striking. Not only do they sell honey in the usual glass jar, but they also sell honeycomb, honey on tap, and other bee-themed products.

Honey on tap!
Honey on tap!

If you are looking to buy a unique gift, taste some honey, or want to show off a cool place in Harvard Square to your parents, Follow the Honey is definitely the place to bee.