'brookline' on Serious Eats

Brookline, MA: My First Egg Foo Yung, My First Meal at Golden Temple

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. More

Cutty's Week, Day 5: The Saturday Special Pork Tortas

Making the pork for these Saturday sandwiches (both $8.95) itself is a three-day process: the shoulder roast gets coated in the same spice rub that Kelsey uses on the beef and cures for two days. (The result, he says, is "a dead ringer for guanciale.") Then he slow-roasts it and chills it overnight; that way, it reabsorbs all its flavorful juices and slices cleanly. More

Cutty's Week, Day 4: The Spuckies

The Spuckie ($4.10/half, $7.95/whole) is the only sandwich on the menu with a real history, Kelsey says. Originally when he was dreaming up his business, he'd envisioned a muffaletta truck. Sometime after the truck plan evolved into a brick-and-mortar op, the muffaletta turned into the Spuckie, South Boston's take on the Big Easy classic. More

Cutty's Week, Day 3: Broccoli Rabe Torta

Affectionately dubbed "the sleeper hit of the shop," this Wednesday special ($7.50) was born out of leftovers from some of Cutty's bigger-name sensations. The sautéed broccoli rabe and the crispy, sesame-studded Iggy's roll comes from Saturday's Pork Rabe Torta; hand-pulled fresh mozzarella from the Spuckie; and their kickass tangy-sweet tomato jam from the seasonal, can't-wait-for-/can't-let-go-of-summer BLTJ. More

Welcome To Cutty's Week. Here's Your Breakfast.

Between Saturday's roast pork and Tuesday's pork carnitas, there's a lot of pork cooking at Cutty's. That also means there's a lot of pork fat rendering at Cutty's, and the staff recently came up with a brilliant way to use it: pork fat biscuits. Consider this the other "bread" option for your AM sandwich, the rich, craggy biscuit done up with thin-sliced ham, cheese, housemade pickle chips, and, as a nod to the South, red-eye mayo. More

A Sandwich A Day: The Pork Rabe Saturday Special From Cutty's in Brookline, MA

If you haven't noticed yet, we're big fans of Cutty's, husband and wife team Charles Kelsey and Rachel Toomey's sandwich shop in Brookline. It's the epitome of a neighborhood lunch spot: super friendly service, talented, smart, and hard working owners, staff that seem genuinely proud of their work, and of course, awesome food. My new favorite on the menu is their Saturday-only slow-roasted Pork Rabe ($8.95). Based on the Philadelphia classic, it starts with pork shoulder that's cured overnight in a salt and pepper rub before being slow-roasted. More

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