Tom Servo's Profile
Best bartender ever
Hmmm. Duly noted. Maybe we'll try to get there right at opening or try another time.
Best bartender ever
Slightly off topic but I've never tried Drink and wanted to do so after work on Friday. If we get there by six, is it still going to be a war-zone do you think? I know it gets packed...
Best bartender ever
James does cordials over at Erbaluce, too. It's still limited obviously when compared to a full bar, but I was as always impressed by what he came up with when we were there for our anniversary last friday.
Recommend Some Loud, Interesting Kitchens
Cool-- thanks for the suggestion! The "crew" as it were will be a couple guys with cameras that are mounted with good mics, so there won't be a whole crew or anything-- you know, sound men with boons and large stationary cameras. They make some damn fine HD and 24p cameras these days that are easily manageable for one man field work! You're totally right about a place that starts that early though-- capturing the night porter at the beginning finishing his night as the kitchen staff filter in then ending with that same night porter would be pretty great.
Best bartender ever
He is the ruler by which I measure bartenders. I absolutely love the food and people at Erbaluce and will be back there as often as I can afford it, but if James moonlighted at a bar one night a week, I'd make it my business to get down there ; ) He just a super nice guy as you point out. My girlfriend used to order drinks by whatever color she was in the mood for and James would always come up with something new and match it, which I thought was really nice of him.
Best bartender ever
I certainly see what you're saying here. And sometimes people do expect too much. On the other hand, if a place bills itself as a place for premium cocktails and charges accordingly, I'm less likely to let things slip. I went to a place once and paid 12 bucks a drink. They were out of the proper glass for it and it was served to me in a tumbler. Ok, fine. They can't control that. But then it was just a really weak drink that tasted out of proportion. Really? For 12 bucks? My girlfriend order a drink too and the sugar rim promised wasn't there. I don't like busting chops but if we're going to spend a total of $24 on two drinks, the little things matter.
Best bartender ever
Though he can only apply his trade in limited fashion these days due to Erbaluce not having a full booze license, James who works there is the best mixologist I have ever encountered. When I met him he was working at Highland Kitchen, he made the best drinks I've ever had. He's also a walking encyclopedia of drink knowledge, both practical and historical. He made his own infused vodkas, his own grenadine-- every thing was fresh. It opened up a new world of drinking for me. Whether that's good or bad, you decide ; )
Recommend Some Loud, Interesting Kitchens
I totally agree about the open kitchen vs. closed. I mean, really, the point here is to see an entire night of service from prep to clean from the kitchens point of view, so I think it would work best with the closed kitchen.
Also, I don't need a pre-established personality-- In other words, the person doesn't need to be a "name", I'm only looking for a louder, busier kitchen as I think that will show up better in a short film than say a slower or quieter kitchen.
Recommend Some Loud, Interesting Kitchens
Ha! I've heard from other cooks that the dude at Craigie can be... animated.
The kitchen certainly doesn't have to be open, in face it might complicate things if it is as if I get a lot of customers in the shots, I'll have to get them all to agree to being filmed which can be a pain. I'm not adverse to it, but a closed kitchen would might be easiest.
Recommend Some Loud, Interesting Kitchens
Thanks for the suggestion! Why specifically did you recommend this one?
Recommend Some Loud, Interesting Kitchens
Greetings all--
I'm a local small-time filmmaker looking to make a "Direct Cinema" influenced short about a local kitchen. To over-simplify, Direct Cinema is basically a documentary of sorts that simply shows events unfolding with out any voice over narration or any kind of formal, talking head interviews. Very fly-on-the-wall stuff.
What I'm looking for is a busy kitchen with an exciting staff to film for a day-- from prep work to clean up. I totally and fully realize, having friends in the industry, that allowing a camera into a kitchen, where space is always at a premium, is going to be a tall order, but I have to try.
I've gotten some suggestions from other people who work in kitchens and restaurants, but thought I'd ask here to: Does anyone have some ideas about a loud, bustling kitchen that might look good on film (err... HD video)? Any exciting chefs with powerful personalities? Any ideas would be greatly helpful-- I'm guessing I'll probably have to have a long list to even get one kitchen to agree...
Thanks!
cheese on seafood pasta?
Hahaha! Exactly! You don't like it? Fine! But this idea that "It's just not done!!!" is really counter-intuitive to how I view food. It's there to be enjoyed and if it breaks tradition, so be it.
cheese on seafood pasta?
I come from an Italian-american family, I understand Italian food (as well as Italian-American and the differences there in), I've cooked it all my life and I get that in Italy cheese and seafood don't mix. But it seems really ridiculous to me to stand of ceremony. If you don't like it, then that's fine. But food is meant to be enjoyed. And to not have cheese on your seafood pasta or, even worse, to tell others they can't have cheese on theirs (as I've actually heard of chefs doing) based on traditions from another country is snobbish. When I make cockles and linguini with white wine and shallots? I'll grate some Asiago on top and it's fabulous. If you like it, eat it.
Biscuits and gravy for breakfast
Highland Kitchen in Somerville serves up some tasty biscuits and gravy.
Best working chef in boston.
It often baffles me when in any discussion someone says, "Why aren't more non-whites and/or non-males mentioned!" instead of simply saying, "How could you leave [so and so] off the list?"
Argue for specific people, not vague notions of sex and race-- you seem to be arguing for skin tone and genitals instead of for actual, specific culinary talents.
Week of 6/1: Farmers' Markets reports
I haven't been to Central, but have been to three different markets over the last two weeks a number of times and can say that there isn't a ton in the way of produce right now. The bakery stands and the ones selling plants seem to be the most abundant. Spinach, lettuce and other green leafies seem to be mostly what's available for now, though they are all saying it should be more than a week or two before we see some more variety.
Sorry I didn't answer the initial question, but I think this might be pertinent info anyway ; )
I'll give you 7 bucks for lunch--where would you spend it?
I'm going to Pinocchio's in Harvard Square for two Sicilian slices of tomato and basil and a root beer.
Highland Kitchen ?
No, not at all! I should have mentioned that. There are more table and booth seats than bar stools. When I said it was first and foremost a pub, I meant in terms of the feel and the atmosphere. But there are hostesses waiting to great and seat you when you come in. Non drinkers rejoice! ; )
Highland Kitchen ?
I have just returned from Highland Kitchen and I can't tell you how excited I am to have a place like this in the neighborhood. I met my girlfriend there for a drink after work ( a drink that turned into an unplanned dinner).
Everything about the ambiance in the place works. It it, first an foremost, a pub. The colors are muted, the decoration well thought out but not over the top in the least. I sat at the bar and found a good selection on tap (the Smuttynose Seasonal and Victory Pilsner being the two I ended up drinking while there). Even the jukebox seems well planned-- blues from very early on up and through the 1960s (you'll find Leadbelly and Junior Wells), along with some great classic country (Hank and Mr. Cash, of course) with the occasional much appreciated curve ball thrown in including Tom Waits and Steely Dan.
The bartender was friendly sure (this may be an understatement-- since the bar wasn't busy, he went out back and MADE fresh hot chocolate for my girl after she inquired if they had any-- coming out with a pot of hot milk and whisking the chocolate in until it was right), but more importantly knew what he was doing. When we ordered a margarita, fresh limes were squeezed-- there was no sno-cone concession or horribly thick sour mix anywhere to be found.
The menu, especially, shows that they've taken the neighborhood into consideration. Crowd pleasers like cheeseburgers, pulled pork sandwiches and fried fish share billing with stuffed pork and mahi-mahi. And the prices work, too. While nothing is over 20 bucks anyway, you could still get a large bowl of soup or gumbo for five bucks, or one of the many old style bar snackies (like deviled eggs) for even cheaper than that. I went with a braised short-rib that was on special and was not disappointed. The texture was amazing (cooked all day fall off the bone), the collards greens and potatoes that came with it were spot on. My girlfriend had the cheeseburger and it was cooked perfectly.
Anyway, this is not just a good neighborhood place. This is a good place, period. It maybe out of the way for many of you, but the 88 bus trip from Lechemere or Davis would be well worth it (or a simple 15 minutes walk from Davis when the weather is good). I hope people come out to support it cause it deserves to live.
Highland Kitchen ?
I am ridiculously excited to try your new place. I live about half a block from the restaurant. I loved Devlin's, but was very, very disappointed with Madison's. It would really be cool to have a neighborhood bar again. I'll be stopping in for dinner very soon.
