Insights, tips, and restaurant reports from CHOW editors and Chowhound.
Cucumbers pickled with dill are not the only pickle, says Paulustrious. Julienned carrots and radishes are particularly good pickled in a vinegar solution with some sugar, herbs, and "a few dollops of some fish sauce," says Paulustrious.
corneygirl likes to pickle hot peppers in cider vinegar and brine, and adds that green beans are great pickled with dried red pepper, garlic, and fresh dill. LNG212 makes pickled grape tomatoes in white wine vinegar with garlic and rosemary.
Paulustrious also pickles certain vegetables by fermenting: "Put them in a brine solution and leave them to ferment and acidify. Cabbage would be the prime ingredient. Carrots and daikon another."
Check out CHOW's Make Your Own Preserves story for more pickling ideas and tips.
Discuss: Home made pickles
Fiorella's is a dependable red-sauce hound favorite that's been getting some love on the boards. How do they love Fiorella's? Let us count the ways: The breadsticks that come out before the meal are hot, fresh, dusted with oregano and parmesan and served with a nice marinara. Italian classics like eggplant Parmigiana and gnocchi are always good, and the thin-crust wood-oven pizzas are fantastic: "Not quite as thin as many, but lovely," says MC Slim JB. "The pizza is well-made, the crust has some integrity and the toppings are high quality," says bear.
The Armenian-American owners also have a more casual place, Cafe Fiorella, in Belmont. Prices at both locations are happily reasonable: pastas are $13 to $15; mains $14 to $24 at Fiorella's. BlueTrain84 had dinner for two there for a mere $45.
187 North Street, Newtonville
Discuss: Another Delicious Meal at Fiorella's
East by Northeast's pedigree has had hounds salivating for months: the chef is Phillip Tang, late of T.W. Food and Hungry Mother. There have also been intriguing bits of information dangled in local publications (Tang gets whole pigs from Vermont!) that amped up the anticipation.
Well, now it's open. Was it worth the advance buzz? Yeah, says DoubleMan, an early adopter: "Given the quality of the food and the lack of hiccups in service during the first week, this place definitely has the potential to be something really special. I can't wait to go back."
The focus is on small plates, with a small but carefully considered list of cocktails and beer to accompany them. Prices are quite low ($4 to $10 per plate), but portions are correspondingly tiny, expect to order several dishes per person. The regular menu is short, but there are normally at least three specials on offer as well.
Recommended items include:
• Housemade dumplings, particularly the shrimp.
• Smoked pork meatball noodle soup, with a savory/smoky broth and "toothsome" noodles, according to DoubleMan
• Crispy Maine shrimp: "actually crispy," reports barleywino
• Pickled daikon, beets, and rutabaga
• Man tou bread with pork belly: "It compared well to the exemplary version of the dish at Shangri-La in Belmont, but had a deeper pork flavor with a great crispness on the edges," says DoubleMan
East by Northeast [Cambridge]
1128 Cambridge Street, Cambridge
Discuss: East by Northeast - Open
"I noticed that no one's really giving much love to Kolbeh on these boards. I just wanted to give a shout out and say that their food is awesome," says caserole. Pick of the litter is the rice, which is "like a dream" according to caserole: "I didn't even know rice could be that enjoyable before eating theirs. Each little grain is cooked to perfection." The grilled meats and bread are good, and the falafel is also above par, "crispy outside with a really fresh-tasting inside."
caserole thinks the atmosphere still reeks of the sub shops that used to fill the space, and that the pricing is a bit off: "Basically, it's a little too expensive to just be the go-to 'I don't want to cook tonight' place. But it isn't fancy enough to make the cut for a special occasion place." However, it doesn't seem to bother the crowds of Middle Eastern families who go there.
Kolbeh of Kabob [Cambridge]
1500 Cambridge Street, Cambridge
Discuss: Kolbeh of Kabob - Persian food
Seafare Inn has had the "same location, family ownership and, largely, clientele for nearly 50 years," says degustateur. They serve really fine seafood and some rare jewels of the sea, like fresh John Dory, shark, abalone, whole-body Ipswich clams, sand dabs, and homemade pickled herring. Delicious, plump, fresh oysters are a mere $13 a dozen, and the crab sandwiches are made with pure crab, no filler. In addition, the fried, battered shrimp are "second to none," says degustateur. There are daily specials. There are great chowders. There is excellent, mayo-less pickled coleslaw.
The Seafare Inn is a glorious old throwback to an earlier era—those hankering for a Midwestern sort of vibe might be deeply happy here. degustateur has been going here for 25 years without a single disappointment. And, says degustateur, the best day to go is Tuesday.
Seafare Inn [San Gabriel Valley]
16363 Whittier Boulevard, Whittier
Discuss: MINI-REVIEW: Seafare Inn—Whittier's Heirloom of the Sea Seafare Inn
If you're leery of Vietnamese food on plastic tables and under fluorescent lights, go to Brodard Chateau. It could be, like, a steakhouse or something, all solid wood and friendly service.
Salt-pepper calamari is "nothing short of outstanding," says lil mikey, with large, delicate rings of fried calamari. Sole noodle soup is light, with large, tender pieces of sole in sea bass broth.
But the real winner is sea bass curry: large slices of shiitake mushrooms cooked to a perfect texture, with beautifully tender fish. The curry sauce itself is "so full of creamy curry flavor that it made you want to just drink from the bowl…which was a good thing, as it’s served with that excellent baguette that they make banh mi with," says lil mikey.
Brodard Chateau [Little Saigon]
9100 Trask Avenue, Garden Grove
Discuss: Brodard Chateau—Upscale French Vietnamese in Garden Grove