Same. Plus the fact that it's on Dorchester ave also makes me think Dorchester.

Ahh, good to know. Bummer about Salem, but this definitely reminds me I am overdue for a trip to the Dorchester one. Nothing like heavy Polish food when it's hot out!

Is this different than the Cafe Polonia in Dorchester? Or do they own two restaurants or just a coincidence?

Okay, will do. When is the owner in and what's their name? Also, what specials do you recommend?

Interesting. Is that the space next to the travel agency and the Bank of America on the corner of Washington?

Completely agree! S&I is the best in the area. Thai food is based on four distinct tastes that, when combined correctly, add up to a true symphony of flavors. I'd second Som Tum, Tom yum goong or Thom Kha, pad ga pow moo krob, moo prik khing (damn Luther we have the same taste!). S&I also has great coconut curries (Masaman is great) which I usually shy away from because they are too sweet at most Thai places. Also, Larb Kai or any larb really would be a great intro dish. Frankly, when it comes to S&I, although consistency can be an issue, I've had dishes there that were more exciting and flavorful that Pok Pok in Portland.

Dok Bua is definitely above average and I finally tried Thai North last night. I ordered off the Northern specials blackboard and it was above average but didn't have that explosion of flavor that I get from S&I and despite asking for spicy (pèt sùt sùt) it was definitely not. Talking to them though I'm confident in my next visit. They were really friendly and once we talked about having spent a couple months up in Chang Mai and Bhurma when I was younger they assured me they could make me it Thai style spicy, and they will even make dishes not on the menu (laphet anyone?), which is just really really awesome. They also said the Khao Soi is their specialty.

This thread makes me feel feel a lot better about how often we go out. We cook a lot at home because I really really love cooking (even more than dining out!) but it's fun to see what other chefs do. We also tend to save our splurge meals for traveling. Combine that with the fact that we like hitting our favorite spots, and it's hard to get to new restaurants and prioritize which ones to go to all the time (which is why I love Chowhound so much!) My priorities now:

-Bronwyn
-Yakitori Zai
-Yume Ko Katare
-Giulia
-Spoke Wine Bar
-Lineage
-Red Lentil
-Barcelona Wine Bar (Kind of sad we haven't been considering it's across the street)
-Ribelle (Not open yet, but will be soon)
-Bondir (Have reservations gotten easier for here?)

Wow, thank you!!! I wonder if the lower protein pastry flour is what keeps it soft. I never would've thought of that; I've always used AP.

Looking forward to making this.

Agreed on your litmus test and that ordering a cocktail is the exception. Wine is a crapshoot at most bars too (oxidized, overpriced) so I tend to hit straight whiskey or a gin/soda.

I ordered a Campari/soda once in Central PA and the bartender went into a rant about how gross vermouth is and he couldn't believe I was drinking it. I tried to explain to him that Campari wasn't vermouth (never mind explaining that a quality, fresh vermouth can be delicious) but he was convinced Campari was vermouth. On the plus side, I was charged for vermouth which was $4.

Agreed, we just returned from two weeks driving around Central Europe (Bavaria, Czech, Austria). I was surprised how much I enjoyed the food and I'm sure cravings will return.

When they do, and I don't want to cook at home, Bronwyn looks like a very good option. Not perfect mind you, but much much better than our previous option and definitely of a higher quality. Hopefully they'll offer Tafelspitz sometime in the future.

Yeah, sorry I should've noted. In the summer I've seen Twin Lobsters for $18 at Dumpling Cafe. My brother ate there maybe two weeks ago and said they were $30.

If you want the XLB / Twin Lobster (Ginger-Scallion) combo, I've had good experiences at Dumpling Cafe. I think their XLB are better than Gourmet Dumpling House and you don't have to deal with the lines.

For seafood focused, peach farm is good but I prefer East Ocean City. They can have some crazy specials from time to time and it can get pricey, but I think it's the best in Chinatown for seafood.

I'm with you in that after O Ya or Oiishi, I think Cafe Sushi is by far the best sushi in the area. It's on my regular rotation for good reason and it would be perfect for my birthday where I could order all the specials with abandon. The prices are reasonable for good fish and it's very well prepared, but the atmosphere is not something I could ever call "sleek" or something that 17 year old girls would find cool and hip.

I do think Oiishi South End fits the bill here the best, but it is spendy.

I just typed up a whole response only to accidentally close my browser so I'll keep my thoughts brief. First, keep in mind we're in Boston not Vegas or NYC or Paris (yeah, too bad we're not at Josephine chez Dumonet where you can still by those lovely early 20th century Chateau d'Yquems) so our aged heavyweight lists aren't quite as deep, but we do still have great lists in general.

If you want well aged bottles, classic producers, from Burgundy or Italy...

-L'Espalier - Along with Menton, the highest caliber restaurant on this list. You'll get classic formal service, artfully prepared French/New England based food in a tasteful contemporary room. More than happy to accommodate vegetarians (or vegans) and will not only accommodate but will impress them. Wine list will fit expectations.

-Menton - If you do go the way of a BL restaurant, with their marked up wine list (albeit strong in Italian), I'd recommend Menton over No9. Similar to L'Espalier, happy to accommodate vegetarians and will actually create good vegetarian options that impress.

Troquet - You can find some interesting older bottles at great prices here. They tend to focus more on the expected producers from great areas, so you won't necessarily be challenged but there will be great aged bottles. I can't recommend the restaurant though because I took a vegetarian there and they were definitely NOT accommodating. Regardless of calling way ahead, they had no interest in making something vegetarian. They gave me a take or leave it attitude of an entree sized version of their pasta with mushroom appetizer. That's it. Attitude and service was a deal breaker for me. Give them a call though, maybe they've improved. If they have, let us know!

Grille 23: I'm often taken here for business. They are reasonably accommodating to vegetarians. That said, like most steakhouses, steak is great, everything else (service, sides, vegetarian entrees, desserts) is mediocre and overpriced. Not to offend anyone, I'll add the caveat that steakhouses are not my favorite genre of restaurant. Wine list is deep and there are values to be found (last time we got the '05 Pavillon Rouge de Chateau Magaux at a crazy price, but they were out of my first two choices which is always frustrating) The usual steakhouse mark-ups apply to anything well known. If you like steakhouses though, this is a good choice.

Prezza: Good aged list. They recently have a fire and I haven't been back since the redesign. I found the old room dated when I went and the service rough around the edges. We found the food good but not great; nothing really stuck out. They do have a great list strong in aged Italian wines though.

If you're looking for interesting, unique wine lists:

Taberno de Haro: As has been mentioned, has an exceptional Spanish wine list and a very talented sommelier (the owner) who is extremely knowledgeable.

Belly Wine Bar: Interesting wines by the glass and bottle with snacks. Euro-focused and into funkier stuff.

Eastern Standard/Island Creek Oyster Bars: Two different restaurants owned by the same people both with great lists that balance classics with smaller regions. The best value list with a relatively low markup and some interesting aged bottles on their reserve list. If you go on a Monday night to Eastern Standard, they have some real bargains.

I know you are looking for bottled, but I would highly recommend making your own. The problem with bottled is that it's expensive and oxidized. It doesn't go bad per se, but it does go stale in 3-4 days in my experience.

You don't need any special equipment and it takes a few minutes to make. I highly recommend the Cambridge cold brew method developed by Barismo/Dwelltime.

No special equipment needed!

Take 100 grams of coffee and add 200 grams hot water a minute off the boil (200 degrees would be nice but who's counting) I do this in a giant Pyrex. Allow to steep for 1 minute, then add 800 grams cold water. Put it in the fridge for 24 hours and then simply filter through a coffee filter. Easy, cheaper, fresher, and better than bottled.

For a a fun twist use Cafe du Monde coffee.

If you're still looking for bottled the Brighton Whole Foods consistently carries it.

True bistro was actually a bust for us, I tasted four different entrées and a starter (the fried oyster mushrooms which was by far the tastiest thing) and honestly thought if it didn't have the veggie slant/contingent going for it, the food wouldn't be able to support a restaurant. Harsh, maybe, but that's the thing, there is a population out there who is dying for vegetarian options. The good at True was dying for seasoning, acidity, flavor, or just any kind of pop. It just struck me as very flat. I suppose it's a step up from the hippie no-salt barley salads of the 70s but still, it makes me want to see a talented Boston chef really attack this cuisine.

I did like the cute atmosphere and the service was great, super friendly though.

As far as transforming veg food to the mass market, I've been very impressed with Clover who seems to be expanding rapidly. Good, casual, cheap food that is trying to raise the bar for fast food with their coffee prep, interesting sandwiches, and technology driven menu. They definitely are a work in progress (they're the first to admit that) but its been fascinating watching them refine and try to improve their consistency over the past few years.

I've also heard that the new "Alden & Harlow" (at least I think that's the name), the restaurant going into the old Casablanca space is going to try to have some unique veggie preps.

Agreed completely. I think, like the death of the American diner, younger chefs want to do "cool" chef-y food and think simple places are boring.

Totally agree, love Oleana and their veg tasting menu! Also, if your peckish, they've let us split one tasting between the two of us. Makes a great late night "snack"

Not having tried Red Lentil, I think most of the veggie-centric restaurants we have in Boston and even around the country are disapointing.

While I don't expect every place to be like Ubuntu, L'Arpège, or Dirt Candy, I wish more "vegetarian" restaurants would at least take the same approach: vegetable-based cooking and inventing/using recipes where vegetables are the star, rather than what veggie cooking is at most vegetarian restaurants (subtracting meat from a meat dish and then trying to make it work.) I don't think it's too much work, I think it's lack of creativity. This is why the meals I had at Ubuntu were so mind-blowing and had such a strong impact on me; it was so foreign. It wasn't just the fun surprise that comes with a meal at Alinea, or the beauty (influence clearly noted) of a meal at Restaurant Bras, or the sheer deliciousness of a great meal, it was the combination of all three. By taking away meat, it had a greater impact because it's such a unique experience. I imagine it's like what people felt who went to El Bulli when they were really starting to hit their stride.

There is a huge market share out there for great vegetarian cooking from talented chefs who know how to create or use recipes that are built from the ground up on veggies. There is a wealth of legume recipes from latin america, the middle east, India, and Africa that are virtually non-existent at most "vegetarian" restaurants. Why is this?

I'm looking forward to trying Red Lentil and having another option besides Indian or middle eastern restaurants when we're looking for a vegetarian meal.

Agreed. Also, the Lapierre "Morgon," and anything from either Thevenet (Jean Paul or Charles).

But OP was looking for Fleurie, Julienas, and Cote-de-Brouillys only. Of these, I tend to have the most luck in Cote-de-Brouillys.

I've often found Fleuries the most overpriced (a relative term considering we're discussing cru-Beaujolais) because it's often the only cru people know and is especially popular in England.

I've enjoyed the '11 Thivin and it's good certainly, but not so remarkable that's it's worth twice the others.

I actually have found the service much friendlier at the new spot than the old, but then again when they're slammed it does get a little rough around the edges (with the accents and yelling, I joke with international friends it's part of the experience like Pizzeria Regina) I have a hard time imagining myself as a "regular" anywhere, but I do think they recognize me there, so that may be the difference.

That aside, I'm bummed to hear there's been so much variation with the claw/tail ratio. Maybe I've lucked out each time I've gone. Hopefully more people will weigh in on this.

Onion rings seem the same to me as always, so we always bring salt.

In the past I've always ordered the bark from Penn Herb and been satisfied.

http://www.pennherb.com/peruvian-bark...

The plus with them is that they stock lots of other esoteric herbs you may or may not want for other infusions ie. wormwood, gentian, etc.

Thanks for sharing. This is one place that's been on my list forever (especially since we mostly eat veggie food at home) but that, for one reason or another I've never made it out to. Often, we just hit Life Alive. The last veg restaurant we tried, Tru Bistro, was kind of a bust for us.

Does Red Lentil do take out?

You're not alone, I enjoy a bit of celery crunch as well. Also, I enjoy claw meat, which is another debated topic.

One of my more recent gripes is a well buttered and grilled roll. When did this become too much to ask?

As a frequent canned sardine consumer I've wondered the same thing!

Logically, I imagine the calories should include both sardines AND all the oil in the can (otherwise it would say drained), but I still have a hard time believing they are so low in calories with all that oil. I drain the oil myself (or toss a simple tomato salad with it).

The point about water packed sardines being lower in calories makes sense, so the real question becomes, how much oil is in a can of sardines? Has anyone measured? I'm guessing it's around a tablespoon (120 calories), which if correct would mean the calories include all the oil.

Just want to double confirm that there's no difference in tail to claw ratio in standard lobster roll. I'm not about to cough up $8 more per roll for all tail and I do enjoy claw, but upon examination of two lobster rolls today, one had three claws, the other had four. Still comparatively, there was still more tail than claw.

Interesting, I had the exact same experience two times ago when we went. Every other time service has been fine, and last time it was great. But the waitress we had two times ago seemed to make it clear that everything we were doing, whether it was needing an extra minute to look at the menu because they were sold out of something we tried to order or asking about a prep, was annoying to her.

It's funny because no matter how many hipster places I've been to in brooklyn or portland where I've been warned of this, I'd never actually experienced it until I ate in Watertown. Irony.

That said, food was great, and as I said the other times we've gone service has been great.

Thanks for the rec, love a good papaya salad.

What a bummer. With two of you maybe you could see if you have a friend who'd be interested and just call Barismo and maybe they could arrange a private class. Worth a shot.