Buddernut's Profile
Island Creek Oyster Bar - What did I miss ???
Again, there was lots to like about ICOB ..... but can anyone comment on the fried oysters in the sliders ..... Flat, dried, petrified, .... just darn weird. Just looking for some confirmation if I had a bad, refried batch, or if this is how they are made. If so, I will stick withe the raw babies.
Island Creek Oyster Bar - What did I miss ???
were your oysters in the slider flat, hard with no tender interior .... was there just something wrong with the one's my group had. The rolls were indeed loveley... it was the oyster that was extremely offputting.
What are the best restaurants in Lexington?
I actually like Lexx .... Sometimes they get hot/cold reviews on here, but I've never had a bad meal, they are accomodating, have good variety an their blue cheese fries are the bomb.
I am also a fan of Tryst. They have one the of the best burgers around..... and they do homemade Twinkies :) Tryst is just 10 mins. up Mass ave from lexington.
Island Creek Oyster Bar - What did I miss ???
Went to ICOB with a small group of friends. Waitstaff was great, drink pour was good, space was modern, cool and comfortable. On the whole, the various items ordered were good ... I can't say outstanding. Of course, the raw oysters were sublime, but the clam chowder, although not bad, had its own "style and addition of herbs" that I just felt took away from the chowder. I did like the biscuits floating atop. I felt the menu was a bit underwhelming. Mussels were good. But the burger with oysters..... I think Neptune has them beat by a mile. There was way too much going on with the burger.....cheese, bacon (that was rubbery), tons of sauce, pickled onions and then the fried oyster. But this is where I am completely perplexed. The oyster was like it was pressed in a paninni press, with a very crispy outer crust and when biting into the oyster, there was no tender "belly or meat" It was Petrified ! I thought it was just a faux pas , until we got the dozen of oyster sliders. Itty Bitty Brioch rolls with ONE OYSTER inside... and it was the same thing. A very hard-crisp exterior, flattened and almost a dry hollow belly when you bit into it.
It was bizarre. Maybe its their style...almost like a double fry... but I'lve never had a dry, petrified oyster before. It just freaked me out on the place. Anyone else had the oyster sliders ? We all were actually hoping to get a couple orders of fried oysters along with the raw, but they don't do fried oysters...but do fried clams (huh???) For a place with such pomp and circumstance on their oyster quality and recent great press, I was sadly underwhelmed. Don't press my fried oysters to a pulp..... I want 'em tender, juicy and a nice light exterior fry.
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Island Creek Oyster Bar
500 Commonwealth Ave, Boston, MA 02215
Highland Kitchen ????
Many thanks for the responses. I think I"ll push for Highland Kitchen. I don't think these folks mind sitting close with their own group, but they get freaked being on top of strangers at dinner. I do get their point .... but for me, Its usually about the food.
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Highland Kitchen
150 Highland Ave, Somerville, MA 02143
Highland Kitchen ????
Hi .... Looking to meet up with some couple "friends" in Somerville area. Thought of Highland Kitch., but I've never been. I like what's on the menu and have read reasonable reviews. The possible problem is that one couple lives in a very rural area and gets freaked out by overcrowded restaurants. Is the seating and set-up really tight in there. As a reference point, they refuse to go to any North End place because of the sardine-style seating. The other couples live Boston, Cambridge and Burlington. Any insight would be appreciated.
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Highland Kitchen
150 Highland Ave, Somerville, MA 02143
So....did anyone try the BRICKYARD in Woburn Yet ??
I feel we are so devoid of quality pizza, I'm hoping this will have the goods. I'm tired of having to trek all over for decent pizza.... at least woburn is only 15 minutes away for me. I'd love to hear opinions of the brave first timers . Thanks in advance.
Need a good FISH (not "seafood"/shellfish) restaurant NW of Boston
Fishbones in Chelmsford Center offers good quality fish selection with various
preparation options. Always solid on quality and consistency. As a picky foodie,
its a solid option when I don't want to travel in town.
Help! Rappie Pie?
www.thwaitesmerket.com located in methuen has tons of varieties of meatpies (albeit an English version)....Cote's Market (no www) in Lowell has meat pies...a more Canadian version.
pizza help -- STAT !
Thanks for the tips...I'll keep checking back. I actually like Flatbread, but the request was for "Good Old fashion Italian pizza with a good airy, charred crust"....but in the areas as aforementioned. Boy, you'd think I was a miracle worker! I think Flatbread would not fit the bill for the pain in the butt making the request !
How does Za compare to a Regina's or Upper Crust ?
pizza help -- STAT !
Arrrfgghh......I need to bring some out-of-towners for pizza, salad and wine around 5 pm. Problem being I need to stay North / Northwest of Boston. Preferable Arlington, Waltham, Belmont, Lexington, Burlington. I don't want to go to Flatbreads in Burlington....I just want a really good old-fashioned pizza. NOOOO Greek-style ("sorry"). This is hard for me because I just hate baad pizza. I'm a Picco, Artu, Gran Gusto....and sometime Regina's fan. If anyone knows of a spot that I don't know about, I'd be chow-indebted !!!!!
Marshmallows?
Whole Foods used to sell Tiny Trapeze homemade-quality marshmallows...but they have not done so in well over a year (boo hoo). They still sell Tiny Trapeze Marshmallow creme (a la Fluff) which is very good. Other than that, the marshmallows they sell in the plastic tubs look and taste like a Campfire or Jet Puffed marshmallow. I did however find marshmallows on the baking-ingredient isle that are more long and tubular than a standard Marshmallow. They are made in Israel and are much better that the basic Kraft variety.
Also, Sportello on Congress Street in Fort Point has a lovely cafe with great cupcakes, and awesome coconut creme cake, cookies, sandwiches, coffee, etc. They sell a homemade marshmallow that is sublime. Big fluffly pillowy square of soft squish. They have vanilla, and I had chocolate ones that were awesome...and sometimes other flavors ?? I love Sportello and having patronized and been in love with Flour on Farnsworth St. for years, I wandered into Sportello's cafe when the intolerable line at Flour was at a complete standstilll for a half hour one afternoon. Good luck on your Marshmallow search...My family is the same about marshmallows. Homemade ones are incredible.
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Sportello
348 Congress Street, Boston, MA 02110
Lunch on the water in Boston?
I just had the same dilemma and was darned to try and find something on the water to bring out-of-towners. I've just recently went to Dante in the Sonesta on the Charles....that was ok..., But a simpler choice that's perfect for lunch was theZephyr at the Hyatt on the Charles. Burger, Sandwiches, lobster roll, salads and excellent thin crust pizza. Simple lunch fare, very reasonable prices, one of the prettiest views and.....(drumroll please) four hours free parking in their garage. We sat outside for four hours this weekend and it couldn't have been nicer. A stroll on the Charles after lunch is a great option, then take a ride down to the Moakely Courthouse for a walk, hit up the bakery at Sportello or Flour. Grab some coffe and sweets and head down to the pier at the No Name behind Legals' banquet building. The best views of the harbor, airport, boats, planes. Its simple...but great..
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Sportello
348 Congress Street, Boston, MA 02110
No Name Restaurant
151-2 Fish Pier, Boston, MA 02210
Naked Fish stripped...to become Pedros?
Just drove by Naked Fish in Burlington and sign says "Pedros" coming soon.
......I just googled and found out its Casa de Pedro from Watertown. OMG
this is fabulous news for the Burlington area. I remember Pedro's original
little spot in Watertown...then he moved to new local. So great to hear a second
incarnation is coming. I could bathe in that chocolate flan they make.
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Naked Fish Restaurants
455 Totten Pond Rd Bldg 1, Waltham, MA 02451
Help me Narrow the choices !
Ha, funny, Scampo was on my list that I whittle down to 4. I've not been there, but the online menu looks fab to me, but maybe limiting for the meat and potatos of the crowd. How's the atmosphere. Peg, I usually steer toward anything you suggest as you and I are of the select group that love the potato pizza at Artu !
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Scampo
215 Charles Street, Boston, MA 02114
Help me Narrow the choices !
Okay, special occasion coming up and about 8 are heading out to celebrate. We all agree on wanting atmosphere lst and then good food. We normally go the great food route first and could care less on atmosphere, but this warrants a swap of preference. Here's the choices:
Oleana - my #1 because its great food and great atmosphere. Drawback: The menu may not fit everyone.
Next is Dante: Great atmostphere....sometimes good food. More of an "everyone" menu.
Post 390: I've not been...I hear cool atmosphere and I see ying/yang on food.
Gaslight: I've not been. Need your input. I have been to Union and others and love the food.
Flemings: Great steaks...I figured this may be too inoccuous.
I've tried to come up with some choices without going to far afield for the non-adventurous in our group. I'd LOVE your Input. Thanks.
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Oleana
134 Hampshire St., Cambridge, MA 02139
Post 390
406 Stuart Street, Boston, MA 02116
Ice Cream in New Hampshire?
http://www.memoriesicecream.com/
Memories in Kingston NH is great! Great for kids and families. Very clean, old fashioned with few cows, baby moo and goats. Great quality and flavors and nice location.
Pistachio Gelato [split from Boston]
Ohh, sort of like a pistachio "Nutella" sans chocolate flavoring ?
Flour Bakery - Hazlenut Dacquoise and Staffing
Since dacquoise is such a specific science of composition, texture and etherealness.....wouldn't one think it more than likely it does not "keep" real well and probably has to have some stabilizer-esque ingredient in order to
maintain it for a day in a bakery chiller cabinet ? I don't think Joanne Chang puts
herself out there as an expert French patisserie. Just a really good cafe with
some really fine choices and a few exceptional standouts from her lineup out of those many choices. I give her kuddos for trying to offer some different items; i.e. Oreos, Poptarts, Sugared Brioche, and ....the Dacquoise. I think its a good product, but we do have to keep in mind, we are not in Paris. Just like I would not expect to get an earth-shattering rendition of a lobstah roll or N.E. Clam Chowdah
over in France. I'm thinking we need a Striper Guy Cafe. With all your knowledge,
I'ld love to try the real MacCoy. You could become a very rich man with a
perfect dacquoise in pilgrim land. Oh yeah, did you ever have apple pie in France....sacrenbleau !
Tony & Ann's FAMOUS Pizza
Read a few posts and newspaper hype about Tony & Ann's famous pizza. The story itself is lovely about a couple and an almost 50 year run with their business. I don't know if its The children, grandchildren or whoever that has now reopened the place in Dracut.
Being a pizza freak I went on a journey to see what I was missing. As I got into the geographical area, I called by cell to try and place my order. Literally 25 calls to a busy signal. Oh well, glad to see it that busy and it must be good.
Got to the place and it was busy, but I would not say overwhelmingly. I ordered a large cheese
(a benchmark for checking the taste, quality and cooking skills) and also order a meatball sub
(to check on the famous lore of homemade italian meatballs) and some "handcut" fries for the ride home. My plan was to get right back in my car and eat the first slice to ensure I was tasting and feeling the textures at its proper moment. I was told my order would be ready in 30 minutes.
(huh, 30 minutes...it was not overwhelmingly busy in there, and aren't pizza ovens usually blazing hot, like at least 500 degrees?. Okay, I sat and watch the TV on the wall.
I looked around and most folks were doing takeout, so I could not see what the product looked like. Then one couple started out the door with their box, and decided to just plop at the inside table and eat. What I saw bummed me out. It was not true thin crust pizza. Their pizza was so soggy, they had to get plastic knives and forks. No foldability, crust body, crispness...yikes.
I calmed myself and said okay, maybe they ordered extra cheese and sauce or whatever.
After almost an hour...my number was up (that sounds bad). I wasted no time getting my goods to the car. Within 2 minutes I flipped open the box and it was blazing hot pizza. It struck me odd as I've never seen steam coming off a pizza like that. It was like a steam iron.
I went in for the first kill....pick up a piece and watched the sauce, cheese and tip of the slice all slide back into a pile in the box. Okay....too hot maybe. I left the box open and waited a few minutes. In the meantime I started with the fries. I was psyched because they were the nicest deep brown color...I'm opening my mouth with a fry dangled above like a baby bird after a worm. I go in......ewwww, it was the texture of a worm. Soft, squishy, no exterior crusting, rubbery. There's no way to be kind. They were not good....at all.
Back to the pizza. I tried again to pick up a slice....I notice a lining of foil in the bottom of the pizza box. I thought this may be a contributing fact that the heat is building moisure on the foil and making this soggy. But its only been five minutes. I had an old platic fork/spoon in my glovebox from KFC (I love those spoons) and had to go in with the tool. I took a bite and I thought, no, this can't be under cooked? The texture of the crust was almost pancake-esque. It was than limp. My first bite of the sauce I thought...is there beer in the sauce....no , is there ketchup in the sauce....
If you can believe it, the sauce is much sweeter than Tripoli's. I like that sweet thng once in a while, but I always find I cannot each more than one slice at Tripoli's because of the sweetness.
I am disappointed to say the sauce was completely artifical tasting. It reminded me of when you make a BBQ sauce and dump everything in the pot. I found it completely unpalatable; and this from a person who still makes english muffin pizza's. The cheese was not a high grade, but it was not that plasticy grade which turns to colorforms when cool. They did add a fresh sprinkly of oregano on top.
When I go home, I opened the meatball sub for my 90 year old mother. I asked for no cheese and lite sauce. THis was hysterical. There was a jar amount of sauce on it. I could not find the meatballs. THere was so much cheese on it and then......I found a half of a meatball. Okay, they cut them in half to fit the roll better ?? At this point, the roll totally disintegrated from the sauce swamp. It was like a baby chewed on a Zwieback buiscuit for three days. So I just put the meatballs on a plate for the mother. I took a bit and sorry to say, they tasted the equivalent of the frozen bags at Costco. Not Good.
All in all, there was no redeeming food item out of the order. The pizza went to the non-recycling bin!
I'd really be curious to learn how they cook their pizzas. THere was a strange browning on the bottom of this 12 inch pizza. Looking underneath, there was a perfect 8" brown circle in the center, but absolutely no browing from that point to the underneath edge of the crust. Do they
prebake the shells...ala' Boboli ? Do they put the pizza in a pan and not directly into the oven ?
The time element blew my mind...I did not mind waiting, but I got to wondering if they were only cooking at 350 or something.
But the real problem is the sauce and limp dough. There was way too much sauce on this pizza. When I got home and tried to rescore it with a chef's knife, it was like cutting into a pudding pie.
The sauce was literally a half-inch deep....and it did not taste good at all.
Sorry tony and ann's I wanted to like you and your pizza. My tastebuds said they would leave town if I ate it again.
April openings and closings
Is there any connection between this Posto in Somerville and Posto on 2nd ave in New York ???
Wilmington transformation...yuppy ingredients at Market Basket
I hate frisee.... I choke every time I eat it.
Fried Chicken anywhere ??
Aside from KFC, is there anyplace I could get good fried chicken take-out Sunday afternoon for a 15 people gathering ? Boston & North or west to Concord would be fine. Thanks !
Tony and Ann's Pizza of Dracut - not your typical pizza - fantastic - since the early 50's but just recently revived.
sweet as in "tripoli's " pizza sweet...and is the crust like tripoli's ?
Zeppole Countdown 2010
As a HUGE Domenic's fan, I have to say I think the zeppole are the best around. I'm a disciple of Modern Pastry for everything pastry....but the zeppole at Domenic's are perfect. I actually stopped in Maria's yesterday and brought home a few, as Dom's don't start till
next week. Although the pastry cream inside was very very good, the zeppole pastry was shamefully disappointing. Maybe its the demand and quality could not keep up?? The shells had a slight off-putting burnt fryolater taste...were not light and airy and yes, like a bad french cruller. Maria's is my second go-to in the N.E. after Modern, but I also got a couple black & whites (Hers are more in the NY style) and I felt they were a bit dry and stale. Also picked up a few iced lemon cookies for my elderly mother....dry and stale. No moisture or chew to the cookies. I was in shock !!!!!!!!!!!!!!!! So, To Dom's-- to Dom's. I'll be 500 pounds before Easter !!
March openings and closings
Hidden, do you have any info on Parson's Table; i.e. food, who owns, etc.?
Flour Bakery and Cafe Coming to Cambridge
For those who want to try the dacquoise, I must make an important point. There are usually slices available in the case....at a chilled temperature. I say dacquoise should be eaten room temp....not chilled. And I do base my opinion on its excellence on the fact that I order a whole dacquoise. Maybe 2x year for Xmas...and a special dinner occasion. So, it may therefore be a very fresh version. Although I have never had a stale product from Flour. I just don't know how "old" or young the slices in the case may be. I'm not a huge pecan/sweet roll fan, but I love the sugared pain de "something". Basically a sweet brioche rolled in sugar. There are some products that I don't order; only as a matter of personal tastebuds. But overall, I do detect great quality buttery flavor, with fine ingredient usage. PS: For a non-pecan roll fan, I get a sweet roll at Pete's in Lexington, that I think is made at Carberry's that is the bomb. They also offer a lowfat orange choco chip muffin that defies the odds. And Pete's offers a Carberry's choco-chip shortbread cookie that is one of the best cookies I've tasted. So I guess the long and short of opinions points toward all of these fine places offering something for everyone. I go by the 80% rule. If I basically like 80% of the products offered, I'd say its a good bakery. It is so hard to please the masses of tastebuds and keep product rotated/fresh/natural and original.
Flour Bakery and Cafe Coming to Cambridge
Huh ? Well I don't have hard number stats on the "tastiness" @ Flour, but my 5 inch toungue says whoooaaa, when we going back for Oreos, poptarts; dacquoise; bfast sandwiches, coffee, raspberry lime rickies; etc. etc. I don't like to contradict the tongue as it can really lash out on me at times. Flour is one of the best in Boston.
Roast Beef Sandwich Recipe
Does Kelly's actually cook their own roast beef. Maybe back in the day, but I thought it was food service prepped / cooked just like every other little roast beef joint around. Hmmmm, I'll eat my kelly's napkins if I'm wrong !
Pops in SouthEnd Pooped
Been a Pops fan for a while... went the first time tonight after they renovated for what they must think is "a better layout". Good Grief.....this was painful. No where to walk, stand or even have a drink. Impossible to get near the bar. Impossible for wait staff to walk in the narrow area. The menu has changed. The food was good, but it was like sitting in the back of a Volkswagen with a ton of people trying to eat. The rehab was a huge mistake. They must have wanted a bar layout to attract a bar crowd, but this was at the expense of losing its charm. I know it was small before, but it was much more do-able. There was quite a bit of chatter about the disappointing layout. It was actually bad enough that it would no longer be on my short list for south end dining. Sorry Pops, I'm crushed.....literally.
