http://www.bricco.com/panetteria/inde...

This place is in an alley behind Bricco, owned by Frank DePasquale. They're using the bread in all the Depasquale restaurants and also sell it in his pasta shop.

I think it's fantastic...also open much longer hours than the website indicates. They've told me all night but I haven't tested that.

You need the secret handshake for that one..:)

Actually, I've eaten black bear. Ok but I won't run back to eat it again.

Had these with the clam or scallop before and always like it.

They served it with a chopped conch yesterday; also a winner.

I don't know if this meets the "obscurity" level you are seeking but Dumpling Cafe does a nice job with pork kidneys..several preps. My favorite is with black beans. Also available in lunch size portion.

If I were you, I'd have a beer or 3 at Stoddards. It has a great bit of Boston history and an extensive beer list.

Then I'd walk across the street to JM Curley's for some great food and an interesting beer/cocktail list.

No more than a 10 min walk from the FD.

Tip Tap is also great but just a snitch further from the FD...and I don't really know the places nearby.

I think you'll really enjoy the 2 for 1 of Stoddard's and Curley's.

re Mul's, I've been once and really enjoyed the corned beef hash.

Was I just lucky to catch them on a good day? I seem to be the only fan.

Not a fan of Mike's and haven't been to Delux.

CB hash is 1 of my favorite breakfasts and I don't have an easy time finding a good version which is easily accessible in downtown or a short walk/bike/t trip.

I love fresh grilled mackerel. It's also good salt brined and served with soy/wasabi.

That's also a very fair price.

I'm guessing it was Atlantic. Waters off Boston have been very productive this season so far.

Enjoy!

I'm a big fan of AB and have read Kitchen Confidential and everything else he's written and watch him whenever I can. I can imagine myself laughing at reading his words because he has a great sense of humor. he is also a CIA trained white American boy.

Maybe his humor got lost when you quoted him.

Being that you quoted him, my comments were directed to you and not AB. Obviously since you quoted him, I have to think you agree. I "get" and enjoy AB's sense of humor. I don't know yours.

If you were to make a statement like this and (insert skin color other than white) and insert (any nationality other than USA born American), I imagine there would be great outcry.

"a lazy, undisciplined and, worst of all, high-maintenance lot, annoyingly opinionated, possessed of egos requiring constant stroking and tune-ups, and, as members of a privileged and wealthy population, unused to the kind of 'disrespect' a busy chef is inclined to dish out. No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American. The Ecuadorian, Mexican, Dominican and Salvadorian cooks I've worked with over the years make most CIA-educated white boys look like clumsy, sniveling little punks."

I think most of us are in agreement that race doesn't matter in the kitchen; or other places. Hard work,sense of pride, drive and other qualities you mention do matter; and there are even some White American boys that possess those qualities.

If that was your point, I agree with you..maybe just a clumsy way of stating it..:)

I do get your point (and others) about coming in sick or "not at your best." To be successfful in any field, one has to be willing to "play hurt" of course keeping in mind the effects that your own health might have on coworkers or customers.

Here's a link from Weber.

Highlights the difference between baby back/spare rib/ St Louis cut.

http://virtualweberbullet.com/ribsele...

I'm a fan of the lobster roll at the Muffin Shop.

Eat it in nearby Crocker Park or on the benches by the Town/Fishing dock. Fort Sewall is pretty too but a little longer walk.

That's my understanding too. St Louis are the trimmed down spare ribs. I prefer untrimmed cuz the trimmings are delicious.

Baby backs are a little different part of the pig. Not the same depth of flavor and won't stand up to long smoke and develop the depth of flavor. They do well with less cooking and are what the chains like Applebees offer as bbq ribs. I want my baby back, baby back..

I don't know how a trimmed rack of spare ribs came to be called St Louis..and I spent 4 years in St Louis; but that seems to be current usage.

Generally speaking, if I were a CIA educated white boy, I might take offense.

Would you make this statement about any other group other than "American white boys?"

"I knew just what he meant. Generally speaking, American cooks-meaning, born in the USA, possibly school-trained, culinarily sophisticated types who know before you show them what monter au beurre means and how to make a béarnaise sauce-are a lazy, undisciplined and, worst of all, high-maintenance lot, annoyingly opinionated, possessed of egos requiring constant stroking and tune-ups, and, as members of a privileged and wealthy population, unused to the kind of 'disrespect' a busy chef is inclined to dish out. No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American. The Ecuadorian, Mexican, Dominican and Salvadorian cooks I've worked with over the years make most CIA-educated white boys look like clumsy, sniveling little punks."

I realized that after I read the original post..:)

I was in the "new" Monica's on Saturday.

As you can see in the pic, it is next to the original.

The expansion was not yet complete, but will be connected after the renovations are complete.

I think the Harborside Inn has taken over the space.

Biryani is out today at Kilby and Milk.

Pleased to report a tasty lamb samosa.

Don't think I've had the bi bim bap but really liked the bulgogi on a panini and the grilled buns w/pork belly.

It's 1 of my favorite trucks right now.

I walked by 2 Weds ago and they were out of everything by 1 or so. This is at Kilby and Milk in the FD.

I went last Wed and was a little disappointed after reading all the great reviews of the restaurant in Malden. Clearly they are still a work in progress. I don't see them on the usual Boston Food Truck schedule that I use; but they are listed here..

http://www.cityofboston.gov/business/...

Look at "table view," not "list view."

Had a much better meal at D'Guru on Friday.

Fugu is also there on Tues?? and I think they're putting out great food.

I'm not sure if you're questioning the name or how I might know about it....:)

It is in fact the name.

Of course I wouldn't ever buy bargain sushi but I have a "friend" who buys it and brings it to work and has given me a taste..:)

They used to buy a lot of their product from Sea to You when they were on the Fish Pier; when C2U was dealing in decent fish. Not sure where they're getting it now. My "friend" suggests ordering ala carte and getting it cut to order as opposed to the prepacked product..:)

Sushi Time is the place in the Corner Mall. I think it's a good option for "value priced" sushi.

Ms 9 gives a thumbs (and rest of fingers) up for the manicures..:)

http://www.nytimes.com/2004/10/06/din...

Carbon monoxide is commonly used to "brighten up" tuna. It's harmless but can make tuna which is not prime appear better than it would if left untreated.

I walked by Walgreens and looked at the sushi bar. Without tasting it looked like fairly typical "supermarket" sushi.

Asa practical matter, it's the roughly the same distance for me to Sakura Bana and I don't see myself buying fish at Walgreens.

When I obtain fish fos sashimi elsewhere, I would buy their seaweed salad to round out a meal as a don't have a great source for it.

Overall the store offers lots of groceries that are not readily available in the neighborhood at reasonable prices. Fresh veggies looked like crap but liquor/beer selection looked good at first glance. Didn't look at the wine.

Nice looking juice/smoothies bar.

Re reading, By the Bay, SF Bay? Revising my recs a little..based on limited experience.

Love Gran Gusto but prefer A16 in SF..similar but...

Peruvian..I've eaten at some higher end Peruvian in SF, haven't fully explored Peruvian in SF.. but Rincon Limeno is great idea..great food and geographically perfect...

Oysters, In Boston, we love West Coast oysters cause they are scarce. I'd recommend you sample oysters from our Northern area..Cape Cod/N..Wellfleet, Duxbury and North..pass on Virginia,etc

My current favorite bakery for bread is Bricco Panneteria. It is off Hanover St in an alley behind Bricco Restaurant at 241 Hanover St in the North End.

The stated hours are 8AM-11PM but I've been in and they've told me they are there all day and night baking bread. I suggest you call first if you want bread at "off hours."

Obviously, every bread is not always available all hours but it's a great spot.

That with some cheese and cold cuts at Salumeria Italiana on Richmond St would make for a nice meal on the trip home.

In the North End, I'd recommend Daily Catch for Sicilian seafood dishes in a very casual spot and Prezza for upscale.

The North End is not directly on the way from Salem to the airport but is a short detour and very easy to get from there to Logan.

http://www.bricco.com/panetteria/inde...

Second Gran Gusto for pizza.

Portuguese food is a strength in Boston. I usually go to Atasca but don't eat it often enough to say say I prefer it to Casa Portugal or others.

Thx for the update.

I guess memory plays tricks on us. Best that I don't revisit Sonny Bryants and keep the good memory intact..:)

My Dallas trips were longer ago than I first thought. Sonny B's used to close when they ran out of food..early PM. I remember changing plans so as to stay over another day on occassion if I misssed it. The look on my face was priceless when they told me they were out. You're kidding..:) NO. This was long before the CH website was found; but I still had a love for food.

re Dickie's, Again, memories can play tricks. The only other game in town (town being the AMR terminal at DFW) was a BK or Pizza Hut. The bad old days..:)

I don't connect through DFW much anymore but Hard Eight sounds like the way to go.

Thx for the chance to reminisce..but it sounds like the past should stay in the past :)

This is dated info, but I used to connect through DFW some years ago a few times a year.

I used to like Dickey's BBQ in the airport. They only had a few locations but now appear to be a midsized chain. Fun memories and several cuts above what was typically at airports.

I see there are now a few other BBQ places in the airport now.

Too bad you're not flying out of Love Field. The original Sonny Bryant's was right there.

Hope fully the locals will provide more recent recs.

Stopped in for a cup of coffee. Tatsu has it right. Lightly brewed with a taste of cardamon; a spice I use a lot and like.

Nice place, friendly staff.

While I enjoyed the coffee, I don't see it replacing my neighborhood favorite, Thinking Cup a few blocks away

Gourmaniac, That sums up our experience on Sunday. BCC is still very good but not quite up to our last trip a few months ago. Stll enjoyed. We also got a chow foon dish that was very good.

Has anyone been to Bubor Cha Cha for their dim sum? I was going there last year and think it compares favorably with Winsor..also a no cart operation.

Don't get me wrong. I still love Winsor and they have what I consider 1 of the best dishes in class..the stirfried turnip cake with chives and xo, but BCC was also putting out some great quality food.

Haven't been for dim sum in a little while but we're going to BCC today.

same here..no doubt "nice" avocadoes..:)

Bacco's Fine Foods on St James/Park Sq is open.

They were a wine and cheese shop that has added space and offer prepared food/meat/fish/ and more.

They carry Giannone chickens both uncooked and cooked, grass fed beef and seafood from the Gloucester CSA that is at Copley Farmer's Mkt as well as other farmer markets..can't recall the name but it has gotten great reviews on this board. Seafood available on a pre paid program or
just buy. Comes in on Tuesday.

High quality and prices to match.

The time I stopped in, I didn't see a pricing per lb for much of the steak..just a price. I find that annoying but not a dealbreaker. Looked like 12oz which was confirmed by the friendly staff. Expensive, but again..hi quality.

Giannone chix (which I find excellent), fairly priced at $15/cooked. We bought a bag of mixed greens which were excellent.

Not a place that I'd patronize if I didn't live in the area but an fyi for anyone who lives nearby.