The Korean spicy tofu soup sundudbu jjigae is incredibly savory and satisfying, the kind of soup where you keep spooning up the broth even when you're full.
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The setting is just the St. Mary's stretch of Beacon Street, but by the looks of the outdoor bistro tables and the breakfast service at Tatte in Brookline, you might think you've walked into a fashionable European cafe.
The Ciccio, a two-layer disk of flaky bread stuffed with four cheeses and shallots, harkens back to Lydia Shire's whimsical breads at Biba, and might be the best cheesy bread you've ever had.
At Polly's Pancake Parlor—a breakfast institution in the scenic Sugar Hill section of the White Mountains—you can turn any of their half-dozen pancake choices into a Panwhich filled with egg, sausage, bacon, ham, apple slices, or cheese.
Fugu, Bing Liu's bright blue truck based out of Malden, was born this past spring after Liu wrapped up stints working in France and at a couple Michelin-starred restaurants in New York and rallied some college buddies to go into business with him.
If Boston were a desert island where I was to be stranded and had to pick one food truck to eat from indefinitely, Mei Mei would be it.
Last weekend, I found paradise at a boat yard in Jamestown, Rhode Island. At Dutch Harbor, a strip of parking lot that extends to the water on the western face of this island, the folks behind Newport's well-heeled Tallulah on Thames restaurant are slinging tacos and other traditional Mexican street eats—the stuff that chef Jake Rojas grew up eating.
Giulia, the stylish yet low-key Porter Square space that opened last December, came with the promise of Michael Pagliarini, his Umbrian roots, and his considerable pasta-making skills. That kind of profile breeds high expectations—expectations that Giulia meets.
For a long time, Mandalay lahpet was the only Burmese salad I'd ever had (or heard of), but there are 10 others on the menu at YoMa, and this past weekend I tried three more.
Duck fat-fried fries and doughnut holes. Duck confit. Poutine with duck gravy and, if you want, a fried duck egg. Suffice it to say, Duckfat in Portland, Maine, has become a destination for all things anti-diet. That's not to say fried food is all the Old Port cafe offers, but it's what they take most seriously and what they've always done best. Lately, however, the menu's grown, attracting patrons looking for both guilty and (relatively) guiltless pleasures alike. I went in for the latter.
Most of us who ate at Cantonese restaurants in the '80s (or earlier) recognize the name egg foo yung from menus. As the article notes, it falls under the same umbrella as Chinese-American classics like moo goo gai pan and chop suey. And yet, I'd never actually eaten the dish before, my parents' and my Chinese food order rarely diverging from beef with broccoli and pan-fried noodles. I've always been curious, though.
I wasn't expecting much for $32, even if these were mid-coast Maine prices, and even though I'd heard rave reviews about Suzuki. But I could get a spicy salmon roll anywhere, so I figured I'd give the omakase at this cute Rockland sushi joint the benefit of the doubt.
Finding a Thai restaurant that serves rice noodles is about as hard as finding a Thai restaurant—period. But finding a Thai restaurant that makes its own fresh rice noodles is another matter. And finding that restaurant on the mid-coast of Maine? Let's just say I planned my entire weekend around eating there.
Frankly, the idea of making bagels from scratch just to tear up and fry sounded as ironic as making brioche specifically to make bread pudding. (Isn't that what leftovers are for?) But once I started eating the bagel's crisp, seed-covered crust and soft-yet-chewy interior, I was ready for an I-told-ya-so.
I think I assumed Dumpling Cafe's Twice Cooked Preserved Pork would just be your typical Chinese double-cooked (simmered and then stir-fried) pork belly with some pickle-y "preserved" vegetables like cabbage or mustard greens. But there's more going on in here.
You'll know Shangri-La by the line the snakes out the door—a guaranteed sight every Saturday and Sunday between the hours of 11:30 a.m. and 3 p.m.
Following my first trip up there last spring, I gushed at length about chef/owner Gene Wu's hand-pulled noodles (biang biang mian) and chilled noodles (liang pi). Since then, he's introduced the cold noodles: long fresh wheat strands as thin, slurpable, and springy as ramen, topped with expertly julienned carrot and cucumber, bean sprouts, cilantro leaves, a tea-infused hard-boiled egg, and generous helpings of mild chili oil and fresh garlic.
In the pantheon of white sandwich loaves, shoku pan one stands out because it achieves a seemingly impossible textural contrast: a crumb that's light, springy, and sturdy in spite of its high ratio of rich dairy.
Pad Thai Too fed me more than any other Waterville kitchen during college—maybe even more than the dining hall. Everybody had their go-to dish, be it the drunken noodles, the excellent curries, or the namesake (and really well-executed) pad Thai, but the order that appeared on almost every table was the fried dumplings.
The food at this small North African restaurant is flavorful, fresh, and satisfying. The prices are right—especially given the generous portions. And it's open straight through from breakfast until late snack break time.