Deep-fried cauliflower + garlicky broccoli rabe + sweet pickled bell peppers + provolone on an Iggy's baguettte = one of the best sandwiches in the Boston area—vegetarian or otherwise.
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I'd never met a salad with such a reputation. Of all the tempting dishes at Strip-T's, the Watertown lunch-counter-turned-fine-dining-gem by Momofuku alum Tim Maslow, the Grilled Romaine Salad with Oxtail and Poached Egg ($12) is what my trusted dining-out sources were raving about most. A few bites in, I had to agree. It was stunning.
Last month Erin conducted a string cheese poll asking Serious Eaters how they ate it: string-by-string or bite-by-bite. The results had more than 80% of you stringing it. But my method wasn't exactly either: it first involves unbraiding. I buy my string cheese in braids that float in brine at the Middle Eastern shops in Watertown, Massachusetts. And, I do string it before serving it to family and friends as a lovely pile of strings! With that, the seed was planted for a string cheese-inspired road trip.