Guilty Glutton's Profile
SOUTHERN FRIED CHICKEN
I'd have to say that the best I've tried so far is Strip T's. The meat is moist and the skin exceptionally crunchy and flavorful.
Has anyone tried the fried chicken from Down Home Delivery? I live too far away from Dorchester to have them deliver, but I'd be interested to hear what people think of it.
Sunday Gravy
Is there any restaurant in the Boston/Cambridge area that serves Sunday gravy? It's the traditional centerpiece of an Italian-American family Sunday dinner, with meatballs, sausage, and pork cooked all day in a tomato sauce.
So far I've found three places with a Sunday gravy style dish: Prezza has an excellent "homemade meatballs, sausage, ribs, tomato and creamy polenta" (you can substitute pasta for the polenta). The meat falls off the ribs and is very tender from cooking in the gravy. Strega on the Waterfront serves, as a Sunday special, meatballs, Italian sausage and pork meat simmered in a San Marzano tomato sauce. The pork meat is especially flavorful. And Il Panino offers a "quattro carni ragu" with homemade meatball, sausage, brasciola, and pork short ribs, which I have not yet tried.
Are there any other restaurants that serve a Sunday gravy style dish?
Does anyone know if Sage in the South End has closed?
This is really dismaying. I was hoping to try their spaghetti carbonara. I heard that it was very authentic and loaded with delicious pancetta. Why did Sage have to close?
Super 88 - Bankruptcy
Are the stores in the food court of the Super 88 in Allston closing? I've always enjoyed Kantin and Pho Viet, among the many other mini-restaurants, so I hope that they can stay in business.
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Pho Viet
1095 Commonwealth Ave, Boston, MA 02215
Kantin
1095 Commonwealth Ave Ste 203, Boston, MA 02215
Best Soup for Medicinal Purposes
Is Pho Hoa in Chinatown still closed?
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Pho Hoa Restaurant
409 Hancock St, Quincy, MA 02171
Best pollo a la brasa?
Who has the best pollo a la brasa in the Boston area? I've heard that Rincon Limeno and Machu Picchu: Pollos a la brasa are very good. How does their chicken compare?
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Rincon Limeno
409 Chelsea St, Boston, MA 02128
Machu Picchu
307 Somerville Ave, Somerville, MA 02143
Providence: Mamie Ellen's Southern Vittles?
Is Mamie Ellen's still open? I called their number, listed below, and it was out of service. I would love to try their fried chicken if the restaurant is in business.
Mamie Ellen's Southern Vittles
568 Broad St., Providence, RI, 02909
(401) 432-7373
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Mamie Ellen's
568 Broad St, Providence, RI 02907
chocolate chip cookies
I went to Picco this past weekend. To my surprise, they don't serve chocolate chip cookies! The waitress said that the cookies were last available during the fall/winter.
Fortunately, the dinner was very memorable: the meatballs were among the best I've had in Boston, with chopped garlic, onion, and fennel seed. The dark chocolate ice cream makes for an outstanding milk-shake. Most chocolate milk-shakes are made with milk chocolate, which is too mild. Picco's dark chocolate gives the milkshake a deliciously intense chocolate flavor.
Basic dishes as the most challenging: recipes [from Boston]
Thanks for the rec opinionatedchef. I'll have to try Picco this weekend. I looked up the recipe for the chocolate chip cookies after you mentioned it: http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-cookies-for-julia.html
I'm convinced that the basics are the most challenging test for chefs. There's no hiding behind luxurious filet mignon or lobster. The ingredients are very simple so the challenge is to avoid being plain and boring. Think of mashed potatoes -- I've eaten them everywhere in Boston, and the only version that stood out enough to be ordered again (and many times more) was at the Franklin Cafe.
When the dish is basic, like chocolate chip cookies or mashed potatoes, the temptation is to take shortcuts. But it's patience and painstaking technique -- soaking the dough in the eggs for at least 36 hours for cookies, using an ultra-fine sieve for Joel Robuchon's pommes purée (1) -- that distinguish the best versions.
(1) Gordon Ramsay on making Robuchon's pommes purée: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2583329.ece
Peach Farm Hits Another HR
I ordered the peking duck for the second time at Peach Farm. It was just as delicious as the first time. No other place in Boston does the skin quite as well -- perfectly crunchy, sweet from the traditional maltose syrup, and amazingly flavorful. Do yourself a favor, throw away the pancakes, and go straight for the duck. Would you wrap a prime filet mignon in a burrito? There's only so much room in your stomach, and it should be devoted to heavenly duck and not to a cheap starch.
The peking duck at Fuloon is more affordable ($22 compared to a rather pricey $34 at Peach Farm), and it's good, but the meat at Fuloon is drier, there's no stir fry, and the skin is not quite as impressive as Peach Farm's.
Fried Chicken at Ad Hoc
"It sounds derogatory to say that it was the second-best fried chicken I've ever had"
Pane, what was the restaurant that served the best fried chicken?
Blue Ribbon Rules
I went to Blue Ribbon in Arlington a second time. The portions are extremely generous. The duo with two meats and two sides is meant for one but easily feeds two. It's surprising how heavy the black tray is when you pick up your order. They do not stint on food, which is good news when it's BBQ.
The pulled pork and Gold sauce were as good as before. The Memphis ribs were ok -- the fatty end was quite moist but the meatier end was rather dry and a little tough. The St. Louis ribs at Red Bones were more tender, though to be fair it was prepared in a different style (I haven't tried the Memphis ribs at Red Bones). Blue Ribbon's black-eyed corn -- fresh and spicy -- was much better than the baked beans and mashed potatoes I had on my first visit. I recommend it as a side. The cole slaw was finely diced and cooled the palate.
Trattoria Il Panino Express - Cambridge is closing Friday 7/24
I'll miss Il Panino -- they had a very thin crust pizza that reminded me of some of the tastiest slices I had in NJ. It was no new age/wood fired/lobster and prosciutto slice -- just an honest tomato pie with a delicious, mild, traditional cheese.
It's very puzzling why the landlord would kick out the restaurant -- the block is becoming deserted. Who else would want to rent there?
Blue Ribbon Rules
Inspired by the board, I went to Blue Ribbon for the first time tonight. It's an easy bus ride from Harvard Square on the 77 bus, which leaves every 10 minutes or so. It takes about 20 minutes to get to Blue Ribbon (across from the Stop and Shop, a bit after the Arlington city hall).
The North Carolina pulled pork was moist and intensely, deliciously smoky. Blue Ribbon cooks the pulled pork over freshly cut oak and hickory, resulting in a smokier and more flavorful meat compared to Red Bones. The Gold BBQ sauce is one of the best sauces I've ever had -- sweet with a great mustard tang.
I strongly recommend the tea (sweet without being too sweet) and the amazing key lime pie. I took a second slice to go and am eating it now as I type. The tartness is nice and subdued, unlike most key lime pies I've tried elsewhere, which are too sour. The consistency is perfectly creamy. Perhaps I should have gotten a third slice . . .
Some misses: the Texas beef brisket was moist but had less of the awesome smoke flavor that made the pork so irresistible. The sides that I tried -- mashed potatoes and gravy, baked beans -- were solid but unremarkable. The potatoes were fresh but could have used more butter, and were less flavorful compared to top-rate versions (e.g., the mashed potatoes at the Franklin Cafe). The restaurant lacks a liquor license, so there's no beer (one of the essential complements to BBQ), and the dining room is fairly small, though there is seating outside for the summer.
If you want a great beer selection or have a large group eating out, Red Bones might be a better fit. But the BBQ at Blue Ribbon, as Lipoff mentioned, is far superior, and the pulled pork, Gold BBQ sauce, and key lime pie were spectacular. Blue Ribbon is the best barbecue in Boston.
Where is Qun Li?
Is there any news on where Qun Li is working? He used to be at Rice Garden and New Taste of Asia (both closed).
Stella
I went to Stella for the first time tonight, and ordered the spaghetti and meatballs. I was quite surprised -- the pasta was limp and boiled for too long. It was saturated in overcooked tomato sauce (sorry, I mean "sugo di pomodoro"). The dish should have had less sauce, with a brighter, cleaner tomato flavor. The meatballs were okay; I could tell that the meat was high quality from the supple texture but the meatballs were very plain-tasting. Perhaps garlic frightens the rich.
I have to say that I was excited about trying Stella but disappointed when I ate there. The room is quite romantic (if you don't mind loud music) with a wall of windows overlooking Blackstone Square Park. The white decor recalls a chic restaurant in Miami or New York. I'm willing to pay $17 for a spectacular pasta. I went to see fireworks and found a wet match.
Chinatown today
How does Vinh Sun compare to the Hong Kong Eatery? HKE is my usual haunt for soy sauce chicken, so I haven't tried Vinh Sun yet.
Biscuits and gravy for breakfast
Is it a Southern sawmill or white gravy? For reference: http://boopidee.com/blog/wp-content/uploads/2009/05/biscuits_and_sawmill_gravy.jpg
Biscuits and gravy for breakfast
I finally got around to trying the biscuits and gravy at Tremont 647 for brunch. I'll order it again the next time I'm in the South End on a weekend. The gravy was very good -- a traditional southern white or sawmill gravy with just the right amount of black pepper. It comes with scrambled eggs and two small but moist biscuits. The bacon, which you can order on the side, is among the best I've eaten in a restaurant (and I've ordered bacon everywhere). It has a great applewood smoked flavor. My only wish is that the restaurant could offer some breakfast sausage, and cook the eggs more gently, over a lower heat. It's very easy, and typical in most restaurants, to overcook scrambled eggs.
Peach Farm Hits Another HR
I've had peking duck in a few places around the city (and beyond Boston). I was very impressed by Peach Farm's -- it was one of the handful of transcendent dishes I've had this year. The duck was so good I just skipped the pancakes and devoured the addictive skin and stir-fry. I know the pancakes are traditional, but I wanted to save every inch of my stomach for the duck (Frank Bruni, btw, does the same when he goes to New York's Peking Duck House).
I have to thank chowhound for directing me to the dish -- I usually stick to seafood at Peach Farm.
best lasagna?
I tried another lasagna this week at Limoncello. Their version was a bit unconventional, but very delicious. Instead of the usual red gravy, it had a very light cream and tomato sauce. Cream, if not done right, can weigh down a dish, but here it was perfect. The lasagna was made with peas and ground beef, and the peas subtly brighten the dish. The cheese was nice and restrained. I highly recommend Limoncello's lasagna, if you want to try a slightly off-the-beaten-path version of a classic dish. I'll order it again soon.
One note about the service: though the restaurant was half-empty and we arrived early, close to 5, we were at first seated at the very back next to the kitchen entrance and a loud, steaming espresso machine. Not a good first impression. Fortunately, I asked for a different table and was given one.
Sportello bakery vs. Clear flour
How does Sportello's bakery, Barbara Lynch's latest venture, stack up against Clear Flour (my favorite bakery)?
Peach Farm Hits Another HR
I had their peking duck for the first time last week, and it was ridiculously fantastic. The stir fry made from the duck meat was delicious, and the duck skin was crisp and irresistible.
The only puzzle is: how do they prepare it so quickly? It takes about two hours to roast a duck, but the dish is out in about 15 minutes, and you don't have to pre-order it at Peach Farm.
Biscuits and gravy for breakfast
Is it available only for Sunday brunch, or for other meals?
Kickass Cupcakes is sensitive to criticism
I'm not sure why people have such a visceral dislike of Kickass Cupcakes. I usually don't like cupcakes, finding them too blunt (cheap frosting and boring batter), but Kickass Cupcakes were fantastic. The mojito cupcake was one of the most memorable deserts I tried this year (granted, I like anything with rum in it).
best lasagna?
To make a long review short, I wouldn't recommend Pagliuca's (too heavy, with too much cheese, esp. parmesan, and slightly sour tomato sauce). I would recommend L'Osteria, which also has great meatballs.
Peking duck cooked in a wood stove
Is there any place in Boston or New England that serves Peking duck cooked in a wood fired oven? The traditional version, found in Beijing, is roasted with fruit wood. You could find it, at one time, in a NY restaurant called Mainland, but it closed a few years ago.
There are some pictures of the traditional oven from the Times: http://freakonomics.blogs.nytimes.com/2008/12/12/the-truth-about-peking-duck-and-other-beijing-reflections-a-guest-post/
There's also a video from the Wall Street Journal of Peking duck roasting in a fruit-wood fired oven: http://www.youtube.com/watch?v=1UiMjt7wuFM Unbelievably delicious looking.
Btw, I tried the Peking duck at Fuloon a few days ago. The skin was very crispy and delicious, with the fat properly rendered, but the meat was not warm or juicy enough. The price was quite nice though -- only $21.
Peking Duck cooked in a wood stove
Is there any place in New York that serves Peking Duck cooked in a wood fired oven? The traditional version, found in Beijing, is roasted with fruit wood. I recall that Mainland used to have one, but it closed a few years ago.
There are some pictures of the traditional oven from the Times: http://freakonomics.blogs.nytimes.com/2008/12/12/the-truth-about-peking-duck-and-other-beijing-reflections-a-guest-post/
There's also a video from the Wall Street Journal of Peking Duck roasting in a fruit-wood fired oven: http://www.youtube.com/watch?v=1UiMjt7wuFM
Peach Farm Hits Another HR
I had the lobster with ginger and scallions at Peach Farm recently, and i highly recommend it. I'll have to try the Peking Duck the next time I'm there.
