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Jeni's Ice Cream -- now at Formaggio Kitchen

Does anyone have any feedback on the flavors that Formaggio doesn't carry? After recently enjoying the decadence known as Savannah Buttermint, I had to look up Jeni's other offerings online. If you say these are worth it, I just might have to splurge and order:
- Cherry Lambic
- Goat Cheese with Roasted Red Cherries
- Queen City Cayenne
Thanks in advance!

May 19, 2010
somuchdessert in Greater Boston Area

Cambridge Common - Wow, what a terrible hamburger.

The BLT is still excellent, particularly in its current incarnation with avocado and chipotle mayo. Ok, so the half-pound burgers aren't worth getting excited over - and I now know to avoid the quarter-pounder! - but I can't find better sweet potato fries or spinach/artichoke dip in the city. I could happily eat a meal's worth of Cambridge Common appetizers...washed down with some tasty brew, of course.

Mar 05, 2010
somuchdessert in Greater Boston Area

American Craft: significant improvement over Roadhouse

I forgot to mention that the staff was VERY attentive - something I, too, have not regularly seen at PH. True, our waitress could have known more about the tap list, but other than that I'd say they learned a lesson from past service fails.

Mar 02, 2010
somuchdessert in Greater Boston Area

American Craft: significant improvement over Roadhouse

I initially had great hopes for Brookline's former Roadhouse - after all, a restaurant run by Publick House management couldn't help but be great, right? - but a few too many lackluster dinners (flavorless grits, bland Brie quesadilla, etc) dashed those hopes. After those meals, I only used the Roadhouse as a way to pass time drinking American craft beer while waiting for a table at PH.

However, the Roadhouse's replacement, American Craft, is a worthy destination for food as well as drink.

We started out with the hand-cut fries with beer and blue cheese fondue. The fries were prepared similarly to PH's, though cut larger and sprinkled with fresh parsley, chives, and coarse salt. The fondue was more of a thick cheese dip, with a grainy texture and robust gorgonzola flavor. We couldn't taste the beer in the dip, but we had our drinks to fill that void (Allagash Interlude [American wild ale] and Victory Braumeister Pils [Tettnanger-hopped pilsner]).

I ordered the Myers all-natural beef burger medium rare, with a challah bun, truffle cheese and mushrooms on top, and mixed greens on the side. The burger itself was well-spiced and lightly herbed. It was my favorite expression of medium rare - the meat was juicy and moist, yet the juices did not run and make the bun soggy. The truffle cheese was a lightly-flavored Brie, and the mushrooms were soft and pleasantly earthy. The burger came with shredded lettuce, diced tomato, and diced onion - an unusual interpretation of default burger vegetables. The challah bun, courtesy of High Rise Bakery, was robust and sweet. It may be the first hamburger bun I was excited to eat! As a whole, this burger was the first burger to really "wow" me since Bonfire's memorable pound of Kobe beef. The side salad was mostly red leaf lettuce, tossed in a light poppy seed vinaigrette. It was unremarkable flavor-wise, but its lightness was welcome after noshing on such a hearty burger. My boyfriend ordered the oven-roasted trout - which turned out to be an entire fish! - served on a mixture of spelt, cherry tomatoes, escarole, and fresh herbs. The trout skin was crispy, with plenty of spices nicely burned into it. The meat itself had a light fishy flavor, and was flaky yet firm to the touch. The escarole was nicely wilted, and played well against the firmness of the cherry tomatoes. The spelt was reminiscent of lentils, though grainier.

We then washed our meal down with Avery's Anniversary Sixteen Saison, a heavily-carbonated Belgian ale flavored with peach, jasmine, and honey.

I really appreciate this successful application of the PH beer-and-food philosophy to American classics - and now, if PH has a long wait, I won't be upset to walk the block or two down Beacon and grab dinner at American Craft.

Mar 01, 2010
somuchdessert in Greater Boston Area

Lord Hobo

My boyfriend and I went there last night, and were very impressed with the entire experience. To start with the drinks: the beer list was eclectic, with a focus on rare Belgians, Germans, and good American IPAs. We're really familiar with unique beers, thanks to BeerAdvocate / The Publick House / well-curated beer emporia...but Lord Hobo's bar was a wealth of new beverages to try. Beer snobs, get here ASAP! They have a cocktail menu as well, with many drinks named for hobo lingo. These would have been sampled if the beer list was not so mind-blowing.

As for the food, I would call it Belgian-influenced American comfort food. We enjoyed the moules frites, steak with marrow butter and gorgonzola mashed potatoes, and mushroom polenta with seasonal vegetables. The mussels were plump and flavorful, with seasoned fries and garlic ailoi. The steak was ordered rare, but was cooked slightly more; yet it was very tasty, and the potatoes were thick and cheesy. My polenta was rich and creamy, and the variety of mushrooms (4 different kinds?) complemented it perfectly. The seasonal veggies were delicious as well, with my favorite being a perfectly-cooked quarter of acorn squash.

So, consider this review a high recommendation. We're already planning a return trip with a larger group, to introduce them to Lord Hobo's glory!

Nov 21, 2009
somuchdessert in Greater Boston Area

East Coast Grill - dinner report, 11/7/09

Plantains and perfect fried yucca? I'll be there. Thanks for the tip!

Nov 10, 2009
somuchdessert in Greater Boston Area

East Coast Grill - dinner report, 11/7/09

I've only had one dinner there (grilled spice-crusted mahi mahi, mmm), and absolutely loved it. However, I'm less interested in going back for dinner per se than in trying their brunch. What's the consensus on that?

Nov 09, 2009
somuchdessert in Greater Boston Area

Best Pot Pie in Boston?

It's getting cold out there, which means I'm looking more and more for comfort food staples at area restaurants. Can anyone recommend where I can order a great pot pie? Buttery, flaky pastry toppings, quality meat, and savory sauces are a must. Thank you!

Nov 08, 2009
somuchdessert in Greater Boston Area