TPistrix's Profile
Restaurant.com Boston Restaurants
You also can't use them for any promotion type menus (e.g. restaurant week, a prix fixe menu, special menus for holidays etc.)
What is new & good in Chinatown
I feel like my heart was broken and put back together within the span of about 45 seconds. Hope it's still the same.
Taking out my college student brother.
Edit: That was a MASSIVE ramble and probably not especially helpful. Oh well :-/
Modern Pastry
I actually quite like the cannoli at Mike's (which are all I've really had there) though I like the ones at Modern more. It's just kind of an institution and something people associate with the North End. There is much better street/stand food than you find in Faneuil Hall, but people still flock there. It's not necessarily a bad thing and every city has places like that (not that Mike's has the same amount of historical significance as Faneuil Hall, but you see my point).
Ten Tables: Eh.
Thanks JP, I appreciate the clarification! I do think I'll still go. Maybe it was an off night, but I think I'll be skipping dessert ;-).
New fixed priced menus at Clio and Uni
I should amend my post by clarifying that I don't think Uni would be selling bad fish. I was saying that they would have such a special to potentially make sure they sell off all the fish before it goes bad. The fish quality might not be a lot worse on Sunday/Monday than other days of the week, but it is the time when it's most likely not to be its freshest, if there even is such a time. Given the choice, I'd rather just avoid even the possibility of this kind of situation.
I'm not trying to submarine Uni or to impugn their business practices, I'm looking forward to a day when I have enough money to go there, but I will probably tend towards times of the week when turnover is at its highest. Blumie is right in saying that it's not fair for me to generalize to the extent that I did. I can't say that this is what Uni is doing, but at least I can be more sure that this kind of thing is *not* happening on other days of the week.
And to deflect some of the blame for my statement, while I was definitely guilty of generalizing too broadly as Uni is a fish centric place, while most places that do this kind of thing are not, but I actually picked up that tip from Anthony Bourdain's Kitchen Confidential (which I highly recommend btw, but that's another conversation).
Marliave Tonight - Drinks?
Considering the temperature, they have a hot buttered rum (Marilyn Monroe), which might be right for the occasion. It's fairly straightforward, but I think it would hit the spot. Ginger beer is a very unique thing. I like it, but it is very strongly flavored. It has the very spicy/sharp flavor, almost like raw ginger, so be aware. I also think that the drink list online is not the same as the one there (I think they change it depending on the season), so you may be best served by just deciding when you see the menu.
Ten Tables: Eh.
I could be horribly wrong, but it might have something to do with the economy and rising food costs. Cutting down on options on the menu helps to streamline the kitchen and cut down on costs. With fewer menu items, it's significantly less likely that you'll have a big surplus of something one night and then something else the next, so it cuts down on waste. Also, making things simpler for the kitchen helps them to put the food out more efficiently, which can help with turnover.
Green Street, Hungry Mother or Central Kitchen?
Had drinks and a light dinner at HM last night. I had the No. 43 (rye, port, maple syrup, bitters), which was excellent and probably the highlight of the meal. It was like drinking rye that was more rye than rye... if that makes any sense. Basically, all the flavors of rye were still there, except accentuated in a really fine way. This may seem like a small detail, but I appreciated the beautiful and classic rocks glass that it came in, and the single massive oval ice cube. Aesthetically and functionally the perfect presentation for the drink, and the kind of thing I think is generally overlooked.
As for the food, my DC and I shared the biscuits with country ham (which was shaved thin like prosciutto and served with a pepper jelly that made for two perfect little bites), shrimp and grits (which I thought had a great texture and lots of really nice smoky flavors), and the french style gnocchi (might have been the low point, though still very good. The mushrooms were excellent, but I felt like the plate lacked a little substance... difficult to describe. Great flavors but it was maybe missing a bit of the oomph that one might expect from a main course). We finished with the lemon chess pie, which had a fantastic flaky pastry crust, a really delicious lemon curd and buttermilk ice cream, and it was all complemented very nicely with the herbal earl grey caramel.
Overall, a great meal, though do note that the portions are a bit on the small side (though I did not have the steak or the chicken, which seemed to have larger portions). The front of the house service was fantastic. For example, I arrived before my DC and it was brutally cold outside so I asked to be seated and they made sure to get her name so that they could greet her and bring her to the table when she arrived. Our waitress was very friendly, but seemed a bit out of sorts (she seemed to have to work pretty hard to remember the specials and she just seemed a bit frazzled) but not nearly so much that it was a serious problem. I'll definitely be going back.
Ten Tables: Eh.
I would edit my original post, but then it would make StriperGuy's post seem out of context. I can see how an "Eh." review can vary greatly depending upon the person who says it and the way that they say it. Really, what I was most confused by was decent bordering on awful, since I personally feel like they don't border at all.
Again, I'm not trying to criticize the review, so I'm sorry if it comes off that way. I'm only trying to get clarification on what the OP means. It sounds like JP wouldn't recommend a visit, though I was just wondering if the bad desserts were taken out of the equation if it might be worthwhile.
Happy Hour
Thanks for the details on the changes Tonie. Much appreciated!
I guess what I should have said before is that the Sand Dollar menu as we know it has gone away. There used to be a much wider selection of $1 items. I'll probably give the new iteration a try, but it just seems like it's not longer the ridiculous value that it once was (I suppose this is the point, to some extent).
Rumba at the new InterContinental -- ick
I don't think most people do this, but I took a bartending course, and there is a school of people who say the sugar and mint should pretty much be a paste when you're done muddling. Personally, I think this is acceptable if you only do this to a portion of the mint leaves and then scrunch up a couple more for the visual aspect. Then again, maybe he had no idea what he was doing, and considering that the place is a rum themed bar, there's NO excuse for not having a strong knowledge of every one they serve.
Ten Tables: Eh.
I'm a bit confused. To me an "Eh." review is quite bad, but you said your meal went from "wonderfully executed" to "pretty good" to "very tasty... [but other parts] decent bordering on awful." Obviously, this is a pretty disturbing downward trend in a meal, but given that range plus fantastic service and great drinks... Maybe it's that last bit that I don't quite understand. To me, decent is a step below good or solid and a step above acceptable/unremarkable, all of which are a few levels above awful.
I'm really sorry if it sounds like I'm picking apart your review, that's certainly not my intent. I'm just trying to gauge whether this meal just didn't live up to the standards you expect(ed) at Ten Tables or whether it was an empirically bad meal.
Ten Tables has been on my to try list for a while now. Do you think it's not worth it or do you think you would have had a very pleasant experience if not for the disappointing desserts?
Best Boston Burger
I sort of agree and disagree with both Ziti and Blumie. Five Guys' main competition (if not direct regional competition) is the In 'n Out, fast-food, thin patty, loaded with toppings style burger. This is, to me, entirely distinct from the huge wad of meat burgers. Both have their place. I will say that Five Guys is definitely in the same ballpark as In 'n Out as among the class of the fast food style burgers. I feel that the large/gourmet burgers are just a totally different category and it's not really fair to compare the two.
On that note, I have to say I was slightly disappointed with the burger at Marliave. While it was quite tasty, it was taller than it was wide, which is quite an issue when you start to think about it. The meat was flavorful and very tender, which was perhaps its ultimate downfall. The burger did not hold together at all, and under the strain of my biting into it basically spilled out between the buns. Tasty, juicy, but a big mess. Not an abomination by any means, but maybe not what I'd hoped it would be.
Looking for a "different" place in wellesley, Newton, needham area
Lumiere isn't that new but is probably my favorite in the area. It is fairly expensive though. Sweet Basil is in Needham, is a great value, and has a really nice homey atmosphere. Do note that Sweet Basil is cash only.
Sensing, High End Boston, Distracted Chefs
While I think it's perfectly valid to question the business wisdom of opening a place like this in these times (though this project may well have been put in motion well before the economic downturn), I don't know that it's so wise to reject the concept or to assume that the place won't be worthwhile simply because it is an outpost or because it is extravagantly expensive. While many chefs overextend they ability to control their product, some have flourished in the business of franchising without huge dips in quality.
This is slightly out of bounds for the Boston board, but I promise I'll bring it back. I've been to Bouchon in Las Vegas, the bastardized celebrity chef resto capital of the world, and thought it was fantastic. Joel Robuchon's restaurants, Joel Robuchon and L'Atelier, in LV had already received three and one Michelin star(s) respectively.
These kinds of places may be the exception and not the rule. My parents had a horrific meal at the Batali/Bastanich outpost, also in LV, and I certainly think that some Boston area restaurants have been groaning under the weight of expansion, but let's not forget that it is certainly not impossible for a new outpost from a chef, celebrity or no, to be a great success. Will Sensing be one of those? That remains to be seen, but I think we should see it for ourselves rather than cast off the very notion that it might be.
Happy Hour
Great Bay's dollar menu has gone away sadly. They actually expanded it recently, but now it is no more. Apparently, some people went and abused the dollar oysters (like really abused it). Seems like they should have just set a limit on how many you can get that way. Maybe they still will, but right now no such luck :-/
They do have some kind of all night value menu or something, but I'm not sure of the details and I don't know how good it is. The dollar menu there was a ridiculous value. Sad to see it go.
Valentine's Day - Dinner, Wilbur Theater, maybe something after?
Grotto (small, dark wine cellar with Italian comfort food) might fit the bill as would Troquet (very close by, great food, focus on wine pairings).
Boston Cheap Eats Comfort Food Joints
The Tam is alive and well. Reasonably price beer... not sure about the food quality. Maybe someone else has details on that.
Fuloon this weekend
Yeah I learned this one the hard way. Twice (leftovers, you know how it is). Best to buffer the stuff with a fair amount of other food. Karl's suggestion of getting it with a group so the proportions can be better is a great one.
New fixed priced menus at Clio and Uni
Be aware that all-you-can-eat/special price seafood on Mondays is generally a way of clearing inventory on fish left over from the weekend before it goes South. I'm not saying that the fish has gone bad, per se, but it's definitely not as fresh or as good as it would be on other days. As a rule, eating seafood, especially where quality is a priority (i.e. sushi vs. deep-fried) on Sundays or Mondays... not risky, but likely to be significantly lower in quality.
Fuloon this weekend
Oh man... Where to start? On my list would be the Szechuan style whole fish, the steamed pork with dry bean curd, steamed beef Szechuan style (be careful, this is thermonuclear hot), the pork pancake, the double fried pork, crispy fish (or is it the Sai Woo crispy fish... probably can't go wrong), the Yu Hsiang eggplant, Szechuan chow fun, fried crab... Erm... well, start from there maybe and pick out whatever looks good.
I don't hate Fuloon.
Boston Chow Myth-Busters
I haven't had it at Lumiere, but I have absolutely seen/heard of steaks aged 60 days. Possible the person misremembered, but it's not out of the question.
Boston Chow Myth-Busters
I'd throw in Lumiere into the mix for fantastic suburban restos.
Boston Chow Myth-Busters
Having ordered the pizza well done at the Medford Regina, I think the difference between that and the NE location is detectable but not tremendous. It's still and excellent pizza. That said, I feel the ambiance of the NE location is totally lost in the Medford location, which is much less bustling, and feels a bit like an Uno's (sort of cavernous and full of shiny hard wood). Still, I go there once in a while and enjoy it.
Best sandwich... ever?
My SO had the steak torta at La Verdad about a week ago. I had already put down three tacos and a cocktail but I think I ended up eating about half of it. The meat was tender and juicy. The sauce was delightfully warm and complex. The guacamole and cheese were great complements to the warmth and heat of the other ingredients, and overall the sandwich just had a great texture. Plus it came with some nice fried plantain chips, which were very light and crispy. Hard to rank the best sandwiches I've ever had, but it was certainly a memorable one.
Ironically, I actually think even more memorable was the meatloaf sandwich at Toro that I used to get when I was working near BMC for the summer. It gives you pretty severe garlic breath for most of the day, but it's worth it.
Taco Trucks in the Boston Area?
Absolutely in my book. I used to go to Spikes a lot when I went to school in Providence, but personally I think Speed's dog is superior. Then again, Spike's strength, to me, was always the choices in toppings, whereas Speed's is just a great, massive dog with a few toppings choices (try asking for everything, it's probably the best way to go but bring a towel).
Boston tasting menus
Several threads on this kind of thing, but my personal choice would definitely be Craigie on Main ($80 for 6 courses plus usually a small thing or two in between courses). The tasting menu there ranks up in the top 3-5 meals I've ever had. Do a quick search and you'll find a number of other choices, but check the prices if you want to keep it under $100 because a lot of them are more like $125+.
Erbaluce - Go or no Go
JGood, would you be so kind as to elaborate a bit on what specifically you had a problem with? I'm also a bit confused, if the food is a C- but the dishes you tried were F and D, were there other things you had that were significantly better?
