tiaotse's Profile
Excellent American Bistro in Concord, Massachusetts
80 Thoreau st., Concord Ma
I live in Central Mass. and IMHO this region suffers from a lack of any decent restaurants. For a restaurant to earn at least two stars, the food must be fresh and well- prepared, and table service impeccable. For this reason, the metro west and Boston area has many more quality restaurants per square mile.
The globe rated '80__Thoreau' high on their scale, so I was curious to see why. Concord is only forty-five minutes away from Central Mass., so my companion and I made a reservation for 5:30. We were greeted and promptly seated. If you are a lover of Americana, you will like the location of this restaurant. Housed in an old rail station, the trains still run adjacent to this old station.The exterior has been preserved but Inside, the architect has renovated the interior into a functional and thoroughly modern space. Walls are painted white, lighting is fairly romantic,yet not so dark that the menu is unreadable. There is a generous bar area that becomes lively at dinner hour.
We were immediately asked if we wanted ice or sparkling water. This was a nice touch and showed the attentiveness of their wait staff. Wine prices were steep,so we opted for single glasses. The menu is sensible and listed only five appetizers; the entrees numbered six. Another good sign, since the more dishes a restaurant boasts, the less the chances are that your food will be prepared well. We chose two white wines, and they arrived in appropriately chilled glasses.
Fresh bread, two varieties, were served. Both were wonderful; the foccacia moist and soft, the multi-grain dark and rich. (the waiter informed me that they did not bake their own bread and gave me the name of their bakery)
For our first course, we ordered the 'Duck confit.' It arrived properly crisp, the dark meat easily flaked and was soft and moist. Underneath we tasted French lentils and a caramelized onion puree; we finished every drop even the bitter greens. More bread arrived, and our water glasses were always filled.
For our second course we choose the Roast Chicken. I once tasted the best roasted organic chicken at 'Acquitaine', a French restaurant in Chestnut Hill, and have yet to find anything comparable, until now. The chicken was moist, and tasted sweet and fresh as organic chicken should. We dipped bread into the jus and finished a wonderful dish. Kudos to their chef. I was impressed.
The only disappointment came at dessert time. Either their staff lacked a skilled pastry chef, or this was the best they had to offer. There were only five choices and none that appeared special. We were in no mood to order a sorbet. so we selected their 'ricotta cake.' When it arrived, we were under whelmed, no sauce accompanied the cake. It resembled slices of cake atop of a ricotta layer, on a fig base crust. We were not impressed.
But this is a special place. The ambiance is soft, and the noise level is acceptable. The food is excellent, the wait staff: commendable; all this and not too far from Central Massachusetts. Tiaotse
Lucky's Restaurant, " A GEM OF A PLACE." 102 Grove Street Worcester, MA 01605 (508) 756-5014
Some of the best restaurants are the non-pretentious places where the food is surprisingly good and not pretend to be 'what-they-are-not.'
"Lucky's" is one of those...good food without straining your pocketbook. The bonus: their BYOB policy allows you the diner to eat well and not pay xtra for liquor.
Situated in an old factory toolhouse now converted to offices, "Lucky's" sits in the basement, , the original brick walls are cozy and warm. There are only 8 to 10 tables, so book in advance on weekend nights. The proprietor was very friendly and made his presence known, chatting with us, as good hosts usually do. The menu was limited to no more than 4 choices in each category.(appetizer,salads, entrees) This was a good sign, since restaurants that offer too many dishes usually fail in their execution. There were selections in each protein category: a salmon, baked cod, a sirloin, and a pork chop. I opted for the pork chop. When I inquired about the thickness of their pork chop, the waitress indicated with her fingers that it was substantial, So I decided on the pork and specified to her that I wanted my pork cooked pink. When my dish arrived, my chop was indeed medium and still juicy; this is a good sign that the chef was skilled and up to the task. My companion and I had arrived early, and we were only one of two diners there; but by 7 pm, all the tables were all filled.
In summation, this place would benefit from serving a better tasting bread; we were served a dry taseteless white Italian bread. The kitchen should also serve a hand-made Ceasar's salad, instead of the 'chopped romaine, with commercially made croutons, bottled dressing in a plastic cup, and large-grated parmesan cheese. There was lacking any garlicky-creaminess and the salad was bland.
~Tiaotse~
Shepherdstown (and surrounding area) WV Info Needed
we ate at the Pressroom. was excellent. good attention to quality ingredients, service was excellent. must stop place. Tiaotse
But is it real authentic BBQ?
Smokehouse Urban BBQ,
90 Harding st, Worcester Ma, Oct 21, 2010
The collards were great BUT….
A real authentic smokehouse BBQ in Worcester? I had to try it to see if it was true.
As we approached the parking lot of what use to be a Subaru dealership, we could smell the smoke wafting from the building. The decor is smart, more hip than rustic. the Space is large, high ceilings, lots of leather,black leather seats, black on black, with emphasis on a huge bar.
Perhaps we were asking too much to expect good BBQ that early in the day. (4 -pm thursday)
We were hungry and arrived to an empty restaurant. The manager said no problem, they apologized that only two sides would not be available: the mash potatoes and the mac-n-cheese. But we didn't mind since our hearts were set on munching into some real bbq meat. Now I have tasted ribs at other smokehouses, and know that a properly smoked rib should still be slightly pink inside, and juicy to the bite.
This is where Urban BBQ failed. I ordered a sampler platter:(one half rack of ribs, some jerked pork, and 2 small slices of brisket. Sauces came on the side; squeeze bottles of different sauces. The ribs were dry, and over-cooked. This is where I am confused? Did we come on the wrong day? Perhaps they only smoked ribs on tuesdays and saturdays? What i tasted was day-old ribs that were tired looking, and reheated. Even squeezing sauce on the ribs did not liven them up.
So what gives? Should I ask the manager what days the ribs are actually smoked? What was the smoke we smelled when we approached the place?
The brisket and pulled pork tasted smokey enough but lacked any depth; I could not detect any 'spice-base flavor, no cumin, or oregano, etc. The pulled pork was actually bland. I was hoping to taste an assortment of pork pulled some from the center, and maybe some caramelized outsides, and some real fatty pieces. But no dice.;mostly bland pieces.. I guess I needed to jack up the flavor by pouring on the sauces. But to me, this is not cool. The meat must stand up without reliance on the sauces. My best dish was the side of collards. These were well made. For a place that boasts of authentic smoked BBQ, the meats should be freshly smoked every day so customers can enjoy them that day. ~Tiaotse
Best Korean Restaurants in K-Town
To degistateur:
do any of you choices accomodate a party of 18 people for dinner? Jiaojee
New high end beer bar in Worcester, MA
Armsby Arms, Worcester MA. 3/11/2010
Voted the 'Best of Worcester' for 2009, but I'm not sure for what? Yes they have more different kinds of beer than you can remember. But the food is just average, and the service is horrible. My advice, don't go there for dinner, especially not a romantic dinner. They boast of 'artisanal' food, so I guess their home-made buns for their sandwiches might qualify, but I cannot say that their food is serious nor finely crafted. Gourmet they are not.
OK, I admit that I am a grey-beard of sorts, and the place appeals more to singles, and a younger crowd. But I had eaten lunch there once when it was not crowded, and it was acceptable. At night, it is LOUD! and almost impossible to converse. My wife and I waited interminably long for our salad and sandwich. How long does it take to prepare such simple fare? Try to imagine the scene…. small tables, and obviously the centerpiece of the place: a beautiful wooden bar. We ordered from the bar, because there were no tables available. After we placed our orders, we waited….and waited…and were asked numerous times for refills on our drinks.
I ordered the jerk-chicken, and my wife the salad.
I was warned by the bar-tender about the 'heat' factor infused into their version of jerk-chicken; AND it was HOT!.(habaneros??} In all honesty, is this degree of 'heat' necessary? I could not taste any smokiness in the chicken, nor any other spice? The roll came nicely toasted, but to tell you the truth, there was not much chicken in the dish. My wife's dish was decent, lots of fresh frisee, real beets, & dollops of goat cheese. The vinaigrette was not overly sour and did not taste bottled.
I would give the place only two stars: ** The manager we spoke to mentioned that they were expanding their space to include more seating for diners. Sounds great, but I would also expand their kitchen so that they can accommodate diners in a timely fashion.
~jiaojee~
$39 Special Menus/Fridays - Still River Cafe
The Still River Café
134 Union Road/ Route 171
Eastford, CT. 860 974-9988
www.stillrivercafe.com
November 14, 2009
A TRULY GREEN RESTAURANT?
Inspired, perhaps, by Alice Waters of Chez Panisse in Berkeley, or Michael Pollan's book Omnivore's Dilemma, the proprietors of the Still River Cafe pride themselves on serving only the best of local produce. I first heard about Still River in a review from the NY Times, and the reviews sounded too good to be true. A first-class restaurant not far from my home in Worcester Massachusetts? It was described as an organic-based restaurant opened by locavores who actually grew their own food in their own gardens! The restaurant features farm-fresh produce and 'locally' procured meats and seafood. With eager anticipation, I made reservations a week in advance for 6 PM. My wife Elizabeth and I drove down to Eastford on a rainy, windy night to celebrate our thirty-seventh anniversary.
We were greeted warmly at the door by the owner himself, and were seated quickly.
The space is a converted old barn, with large oak beams spanning the interior space. The entire color scheme is white on white, with upholstered chairs that were off-white, and almost beige in tone. I would describe the atmosphere as modern and airy, certainly worth a visit in the spring and summer when the garden-views would be more advantageously enjoyed. Since we were early diners, the room was only half filled, but by 8 PM, the noise level rose as all the tables were filled.
Our waiter promptly filled our water glasses, and presented us with menus and a wine list. The menu was informally printed on one sheet of paper; (at the bottom of the menu in fine print: "Our menu is printed on 100% FSC certified recycled paper.) Seven appetizers and nine entrees were listed. The emphasis on regional ingredients was evident:
Appetizers included: "North Ashford Farm salad, Blue Hill Mussels, Maine Lobster, Georges Bank Scallops, Manchester Farms Quail, Amish Organic free-range chicken, New England Pasture-Raised Beef, etc." The wine list was surprisingly lacking in local wines, and moderately-high priced. The least expensive wines started at $32 and were as high as $90. I selected an Oregon Merlot that was fruity and luscious, and complemented our meal.
For my appetizer, I selected a Kobe Beef Carpaccio, and for the entrée' the Trio of Duck.
Elizabeth selected the 'Slow Roasted Beets' and the 'Tasting of Mushrooms' entrée.
While we waited for our dinner, we were presented with an 'amuse bouche.' (gifts)
…a delicate foamy mousse that tasted of mushrooms, accompanied by some gravlax on a crispy cracker. This taste treat was a pleasant surprise.
The freshly made bread arrived in a napkin-covered basket still warm to the touch. They were soft and delightful.
My Beef dish appetizer was described as 'house-smoked Kobe beef carpaccio dumplings filled with Parmesan custard, with baby arugula. The beef was meltingly tender, and close to perfection as a first course (but, I should add, not a locally produced food item.) Elizabeth's dish was a "Bush Meadow farm goat cheese parfait," which was light, delicately scented, and served in a beautiful egg-shell cup with a tiny silver spoon, together with roasted ruby, golden and chioggia beets, toasted pistachios. The texture and color of the beets promised a rich, complex flavor. She was not disappointed!! I thought the presentation beautiful, but after tasting the beets, was surprised that the beets were slightly crunchy in texture, I would have preferred them to be fork-tender.
My entrée featured three versions of duck: 'Pan-Seared Duck Breast with Baby Carrots, house cured duck leg confit and a duck liver mousse with house-made flatbread.' My duck breast was delicious, though not terribly juicy, and slightly over-cooked. The breast portions were fanned over perfunctorily mashed garlic potatoes. The liver mousse was vekvety and well-seasoned. The duck-leg confit, however, was wonderful, crispy, and tasty, and the best part of my dish!! Elizabeth's mushroom trio dish was tasty, rustic, and earthy in flavors, accompanied by their home-made crackly bread. Sauteed mushrooms topped with an elegant farm-fresh egg is much more delicious than it might sound. The mushroom tart was toothsome, and the porcini mushroom mousse was definitely worth the trip six miles into a deep woods!! The risotto was perhaps a little dry from sitting too long on the plate before being served.
Dessert: We chose "A Tasting of Chocolate" ~ a mini-chocolate cake, ice cream, and bon-bons. Elizabeth and I requested one plate-for-two. The flour-less chocolate cake was to die for!! The flavor was intensely rich. My favorite: the chocolate bon-bons that snapped and oozed chocolate syrup when punctured; these were cold and sweet, off-set by some sea salt sprinkled near the caramel sauce; a very nice touch.
Sipping freshly brewed coffee, Elizabeth and I lingered and relished our waning moments at Still River. Feeling satiated by our meal, we vowed to return when the weather turn warmer so we could experience the restaurant during daylight hours.
All in all, this restaurant is a gem.
SERVICE : Four stars
AMBIANCE: Three stars
FOOD: Four stars
Plan to spend about $65 a person. Well worth it!!
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Still River Cafe
134 Union Rd, Eastford, CT 06242
Thoughts on the Pioneer Valley
Ditto! to 'famedalupo'. You don't need to be Italian to prepare good Italian food.
Caution to diners...stay away from the restaurant in the 'Old mill B&B' in Hatfield Ma. My wife and I stayed for one evening, and were tired and thought we would not drive into Noho to dine. Big Mistake! The food was mediocre, I was served a 'Braciole', and boy was I fooled. I was served a chunk of beef that was fork tender but not resembling a true Braciole. When I confronted the owner about the dish, he said that his chef was Italian.
hmm....I guess if he trained in Italy, therefore he knew how to cook Braciole.
A true Braciole should be a rolled beef-stuffed with Italian goodies: capers, pinenuts, some bread crumbs, maybe sausage. But it is not over-cooked, and is presented in slices on the plate.
stay away diners. ~tiaotse~
Any reviews of the new restaurants in Worcester?
Is Block Five Bistro really a Bistro?
My second visit to Block5 confirmed my suspicions, the owners of this restaurant could benefit from a visit to France.
'Duck confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. ~To prepare a confit, the meat is rubbed with salt and garlic, then covered and refrigerated for up to 36 hours.'
I ordered the duck entree: $33 ~ the breast portions were skimpy, lacking a crisp skin; the confit(leg) was crispy but had no flavor, actually bland. I think the entire leg was thrown into a deep fryer and served as a duck-confit. Disappointing. Accompanying my duck, were fava beans, but the sauce was texturally off-base; it was orange in color and tasted like a squash sauce with a touch of curry? Was the sauce hiding a un-fresh duck portion? Maybe I should have ordered their french fries and their hamburgers...at least that would be more bistro-like?
Another missing element? where was the crusty bread to sop up any juices?
There were some small highlights: My appetizer, their calamari was first batter-fried, and then tossed in a spicy jalapeno sauce. And we were all served an 'amuse-bouche', a broccoli puree soup with fresh spices. Tasty!
The head chef who designs their menu can be creative, yet the food lacks execution. I wonder if they are trying too hard to be different. My advice? stay with the basics, shorten the menu list and cook with more flavor. ~Tiaotse
Camden/Rockland (ME) August 2008
Conte's reminds me of a sea-coast version of Durgin Park in Boston. WYSIWYG.
dont expect anything fancy. Looks like a hole in the wall; their poor dog is tied outside, hopefully not in freezing weather. I have eaten there twice, and first time, we went with friends, the place was bustling, and I remember large portions, and the fish was very fresh.
All entrees are chalked onto a large blackboard at the front door. Salads are not complicated.
everyone gets whatever the chef decides that day. On our recent visit, there was a platter of fresh cut straw berries, sliced peaches, with large leaves of romaine; you make your own salad. The seafood portions are large(tuna,etc) quickly seared and served over pasta in oil. This time, the tuna seemed under-spiced. the spaghetti, altho copious in amount tasted bland. $16 for entrees. Buyer beware, the waitress/owner? offered us a bottle of wine, but did not mention the price. when the check came....$28 for a portuguese table wine?? not cool. Be sure to ask the price. If you are not looking for atmosphere, but just decent food. go to Conti's. right on the waterfront. ~tiaotse
Any reviews of the new restaurants in Worcester?
Tribeca ** Shrewsbury St., Worcester, Ma
Efficient, professional, 'well-coiffed.' These are adjectives that describe our experience. Our Waiter was young, eager-to-please: "Hi, I am Bill, I will be your waiter." My wife commented that the place prided itself on quality ingredients; she was right: good meats and fish with minimal preparation. At times, this minimal approach though professional, lacked excitement.
Upstairs, the interior was large and spacious, with exposed brick walls and carpeting. The bar was the showpiece and stood in the center of the space, built with polished richly grained woods. The atmosphere: cavernous and noisy; conversation from surrounding tables could be distractingly, making it difficult for us to hear the waiter when he was reciting the specials of the evening. We started by sharing their version of a Japanese platter: tiny slivers of raw tuna perched on slices of toasted baguette, some 'ura-maki,' a reverse version of the maki roll, slices of picked ginger, grilled asparagus, a few shiitakes, a cube of wasabi, and soy dipping sauce. Although we ate every morsel on the platter, the appetizer was not memorable, Japanese-inspired but not really Japanese-tasting, the tuna was served in such tiny portions, almost miniscule; and the 'ura-maki' was a little dry. Our salads arrived, and our waiter performed the fresh-pepper-grinding ritual. The salad was unfortunately drenched in too much vinagrette, and tasted too astringent for our tastes. (Elizabeth did convey this to our waiter) For main courses, Elizabeth chose the duck, and I the filet mignon. While waiting for our dishes, we were served two perfectly baked rolls, slightly warm and crunchy to the bite. Upon finishing one, we hoped for some other choices of bread but none came.
The duck breast was served medium, with oven-baked young potatoes, in a demi-glace sauce. Surprisingly, the duck was devoid of crispy skin, and tasted slightly sweet. (they had apparently been pre-brined) My filet mignon arrived cooked rare as I requested, accompanied by perfectly cooked baby carrots,similar potatoes, in a demi-glace sauce. Perhaps I should have ordered something more challenging such as the sirloin-au-poivre; at least I could have sampled the chef's deft touch. And in all fairness, the filet is probably the least tasty of all the cuts of beef. We finished by sharing their chocolate soufflé served with pistachio ice cream.
Total bill for two: $130 before tip. (this included one bottle of Syrah, one glass of Stella Artois, and one coffee)
All in all, our experience reminded me of dining in a private club. The food was good but not exceptional. Service was amateurish. If Worcester can support a restaurant of this type, then Bravo! I personally think their prices are too high for what they offer. At this price level, I would expect the food to have more personality and the chef more creative in the preparation of dishes. Tiaotse
Superb restaurants beyond the Boston area
La Campania, 504 Main St., Waltham MA
If you have dined in Italy, you know that Italians enjoy dining in a leisurely setting, savoring fresh and seasonal ingredients. In fact, Catherine De Medici brought fine cuisine to France when she married Henri IV. Much of Italian cuisine focuses on uncomplicated dishes: roasted vegetables, an artisanal cheese, simply prepared fresh seafood; hand-made pastas tossed with herbs and extra-virgin olive oil.
Liz and I returned to La Campania for a third visit to celebrate our thirty-sixth anniversary hoping to taste the flavors of Italy. We first discovered Campania many years ago when we could not get a table at 'Il Capriccio', a very popular Italian restaurant in Waltham and were referred to La Campania.
Our earliest impressions were favorable; a small rustic place where diners sat elbow-to-elbow, the noise level high; the food freshly prepared, and the owner even came out and served tiny pizzas to the overflow crowd on the sidewalk. Our second visit was memorable, the restaurant had under-gone extensive renovations, with increased seating capacity. We remember some lovingly prepared dishes, quail and gnoochi, and tasty Italian wines not found in local stores. The maitre d'hotel came to our table and asked if we enjoyed our meal.
On Saturday evening, we were seated promptly at 5:30 in a quiet corner next to a tiny artificially lit fireplace. Interior lighting was flattering, the walls were brick, the rooms furnished with selected weathered farm tables; vases of tulips were scattered throughout the dining rooms. Our waiter brought us a basket of fresh bread; soft and tasty slices redolent of olives and sage; we were each given a saucer with two olives, and olive oil for dipping. A superb beginning! For my Primi, I chose 'foie-gras'. My foi-gras sat on top a sauteed pear, and mushrooms, sauced with a delicate balsamic reduction. Liz chose a saute of oyster mushrooms and arugula with a warm balsamic dressing nestled in a parmesan cheese basket'. Both were delightful.
For our Secondi, I selected a veal loin; Liz chose the duck. My veal came rosy-medium rare, on the bone, and accompanied by 'skin-on' roasted potatoes in a rich jus, on top of seared spinach. The duck came beautifully cooked, tender and medium rare, with roasted parsnips, and oyster mushrooms. Both dishes were tastefully presented on stylish white rectangular plates. Our wine, a 2006 Primitivo, 'Mano a Mano,' was succulent and luscious, complementing our dinner. For dessert we shared a chocolate soufflé with ice cream.
All in all, we had an enjoyable dining experience. The fresh breads make this restaurant special. I do think that La Campania has changed its image as a rustic 'Italian restaurant' to something that resembles 'the high-end' restaurants found in Boston's Back Bay. The careful attention paid to presentations on stylish plates; the upgraded and increased kitchen staff transform La Campania into a trendy bistro. The menu, at least on this visit did not offer gnocchi, home-made pastas, or the traditional 'osso buco.' In closing we missed the old La Campania, and certainly that 'corny' but welcome visit from a proprietor? asking us how our dinner was. 'Jiaogee' Nov 22, 2008.
Any reviews of the new restaurants in Worcester?
Wild Willey's Who wouldn't like Wild Willy's? Whats not to like about a place that serves decent handmade angus patties, and cooks them decently. I found the burger decent and tasty, definitely a cut above fast-food burgers, but wondered why mine was medium-well, while my sister-in-law's burger was medium rare the way I like it. If they are charging $6+ for a burger, then diners should have a say in the way they are cooked. Sure, sure the FDA has cracked down on 'NO MORE RARE' burgers, but Hey! this is not a fast-food place where thousands of meat patties can escape quality control, I am talking about a small place that prides itself on serving quality meat and will maintain high standards. AM I RIGHT? WELL I HOPE SO.
The reasons for the long lines out the door? Poor service. Apparently the management has not come up with the right solution. When you arrive, no matter how large or small your party, you line up at the counter? AND there is only one person taking orders. Does this makes sense? NO ONE, no management person is there to assure you that your wait will be short or long, so you wait. After you pay, and your order is taken, you sit down in the dining hall, (mess hall?) and wait.
Personalized service ? no such thing. The young staff will bring you your order when ready. Its a traffic-management problem. After a while, when the novelty is over (new restaurant and all that) will people really want to stand outside the door in the freezing weather? Why not allow staff, or management to circulate and take orders and allow diners to sit down while waiting? I know I know, this place does not believe in waitering service. But seriously, is it good business to make customers stand and wait? Now if only they had a real Live Western style band.
Tiaotse
Any reviews of the new restaurants in Worcester?
Block Five Bistro Bar. 139 Green Street Worcester, MA
On the advice of Womag, My wife and I decided to try this restaurant, by now, a not so new addition to the restaurant scene. The decor was modern with sleek and geometric motifs; the booths were severe and sleek and not that comfortable to sit in. The color scheme: mostly soft greens, and light blues. Ceilings were high, the noise level loud.
We were seated right away, and the waitress was very attentive. We opted for the arugula salad with goat cheese, I ordered the pork chop medium, and my wife chose the seafood pasta.(orechette) Before our food arrived, we were served some tasty bruschetta with white bean puree. The salad came with slices of roasted beets, accented with some fried bread-crumbed goat cheese balls. These were tasty morsels. But the dressing was disappointing, a creamy vinagrette that overpowerd the sharp, spicy taste of arugula. My pork chop arrived cooked to the desired doneness, but it was bland.( a pre-rub spice coating would have helped) With my pork came a stir-fry of vegetables. This is where my meal became un-done; there were little carrots (the kind sold in super markets now, machine cut)
and some leafy kale, and onions. But the vegetables were under-cooked, almost chewy. Tthe vegetables served seemed more of an after-thought and were not prepared with any technique. The sauce was too sweet. And under my pork chop sat this orangey-bread-like mound. (sweet potatoes) it tasted too sweet, its texture uninspiring. (garlic mash potatoes would have been a better counterpart) I sampled my wife's dish and found the scallops chewy and over-cooked. This dish also tasted too sweet. A half-slice of roasted patty-pan squash was a nice touch, but tasted rancid. The only gem...some roasted caulifower that actually tasted fresh.
All in all, this place was high on ' image', but the food was only average. I am surprised that the chef under-played the role of well-prepared fresh vegetables; an important ingredient in the already crowded restaurant row not far away on Shrewsbury street. ~Tiaotse
Best New England DINER
Mac's Diner is not a typical Diner BUT..
Mac's Diner, 185 Shrewsbury st. Worcester, MA: 508 868 7508
In appearance, it looks like a diner, but bigger. But the food is NOT typical diner food. And its a BYOB, something you can't really find in Worcester. The food is not fancy, but tasty and filling. Portions are huge. We had to bring half of our dish home in a doggy bag. Originally Mac's Diner turned out no-nonsense red sauce Italian food. Meatballs, sausage, and good bread. Now they have added freshly prepared pasta dishes.
My wife ordered 'Chicken Bon Femme,' sauteed chicken tenders that were lightly breaded, tossed with mushrooms, marinated artichokes, black olives, parmesan cheese, and garlic, tossed with spaghetti. The dish was tasty but a little dry, and would have benefited from more liquid in the sauce.
My dish was disappointing, called a mixed grille( pork, beef, chicken, and sausage) served with pasta on the side.
Grilling is definitely their weakness. All the meats arrived overcooked and tough. If they started with thicker cuts of meat, maybe this might not have happened, and the other strange thing... the sirloin, only 1/2 inch thick, tasted sweet. Was it marinated in a teriyaki sauce? but why? On a saturday evening the crowd was heavily family-oriented with the boisterous sound of children enjoying their night out. A Good place to take a crowd without spending too much money. But don't expect much in the way of decor, this is a bare-bones type of place. We spent $36 for two, and enjoyed our own bottle of red wine. Tiaotse
Serious Hungarian fare in Worcester
**Anna's Kitchen: My friend Dhroush who is Hungarian, liked the food. There is authenticity here but I wonder if the menu is too ambitious. Yes the Koloszvari bacon is wonderful, but I tasted my wife's 'Chicken Paprikash' and the chicken had been parboiled then finished with the traditional sour cream sauce. The chicken lacked that distinctive browned-seared texture so necessary to true 'chicken-paprikash'. The prices are also too high for this type of ethnic cuisine. Quantities are generous but I would rather see smaller portions with more emphasis on flavor. I enjoyed my spicy home-made sausage, but the 'tomato-onion-pepper' saute' dominated the dish; the 'spaetzle' dumplings were rather bland, and could benefit from some brown butter, and perhaps fresh ground nutmeg. There are many pluses for this restaurant, the 'gulyas' was rich, and soul-warming with a smokey-paprika flavor. We felt very welcome; but service could be improved; we waited too long for our dishes. Desserts were competent but not spectacular. All in all, Worcester is fortunate to have such a restaurant, there is quality here if you are willing to pay their prices. Entrees' range from $19-25. 'tiaotse'
Serious Hungarian fare in Worcester
**Anna's Kitchen: My friend Dhroush who is Hungarian, liked the food. There is authenticity here but I wonder if the menu is too ambitious. Yes the Koloszvari bacon is wonderful, but I tasted my wife's 'Chicken Paprikash' and the chicken had been parboiled then finished with the traditional sour cream sauce. The chicken lacked that distinctive browned-seared texture so necessary to true 'chicken-paprikash'. The prices are also too high for this type of ethnic cuisine. Quantities are generous but I would rather see smaller portions with more emphasis on flavor. I enjoyed my spicy home-made sausage, but the 'tomato-onion-pepper' saute' dominated the dish; the 'spaetzle' dumplings were rather bland, and could benefit from some brown butter, and perhaps fresh ground nutmeg. There are many pluses for this restaurant, the 'gulyas' was rich, and soul-warming with a smokey-paprika flavor. We felt very welcome; but service could be improved; we waited too long for our dishes. Desserts were competent but not spectacular. All in all, Worcester is fortunate to have such a restaurant, there is quality here if you are willing to pay their prices. Entrees' range from $19-25. 'tiaotse'
