It feels a little trite to report about another Momofuku-ish noodle joint, but the food at Philly's CHeU Noodle Bar is worth talking about.
When my college friends and I were brainstorming cities for a meet-up weekend, New Orleans was at the top of everyone's list—for the warm weather and the music, of course, but mostly for the food. Here's the best of what we ate.
About a month ago, the Ribelle team decided to do their version of an early-bird special: "3 for $30 before 6:30." It's one of the best deals around among upper-scale restaurants running similar special menus—and notably this arrangement comes with a lot of freedom.
Not to be a downer on traditional holiday fare, but the redundancy of pumpkin ravioli, soup, cheesecake, bread, and pie leaves me bored with the season's favorite squash. At least, I was before I met kaddo bourani, a classic Afghan preparation that has become my favorite way to eat pumpkin.
At Bronwyn, the food menu hits many of the Bavarian classics you'd expect—killer spätzle, of course, as well as sausages, huge pretzels, beer-cheese soup, pierogi, schnitzel, and sauerbraten—and a few that you might not.
At North, the kitchen doesn't just bend rules, but breaks them entirely, confidently, and incredibly skillfully.
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.
I cherish a bowl of mini Twix and baby Reese's cups as much as the next person, but Halloween also presents a good excuse to splurge on high-quality candy. Here are some of the Hub's best picks for artisan sweets, a number of which are all dressed up for the holiday.
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.
We're big fans of the butter-laden, brilliantly spiced pastries at Sofra Bakery and Cafe, but the Boston area's most celebrated Middle Eastern bakery is also its youngest. There's a cluster of traditional Levantine sweets shops that have been pedaling gorgeously flaky baklava and nutty-rich ma'amoul for decades with an equally loyal following.
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.
A few weeks ago, the Small Axe Truck debuted its burger, the Smokestack Lightning, and proclaimed it the best burger around. Ordinarily, I'd say that's a bold statement to make, but in this case it might well be true.
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.
Besides rustic loaves and pastries, Sun Street Breads is known for its biscuits, many of which get split and transformed into breakfast sandwiches.
Pardon the interruption: I pledged a summer-long series of food truck posts, but this limited-edition Cutty's special only comes around during tomato season and it's worthy of the mobile meal hiatus.
The bread of A4's piadina, modeled on the restaurant's beloved pizza dough, is smooth, fine-crumbed, and sturdy enough to hold the warm, juicy, potentially messy fillings—in this case, the Kafta, a slab of Lebanese-spiced beef and pork sausage with roasted red peppers, tangy yogurt sauce, and both lettuce and cilantro.
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.
You're familiar with fro-yo. This is fro-ho*. Frozen Hoagies, if we're being formal. The ice cream sandwich truck shuttles between the Charlestown Naval Yard and Cleveland Circle, making several downtown stops in between where it sells homemade cookies (available large or small, called "sliders") packed around thick scoops of Chilly Cow frozen custard. A home run concept, to say the least.
The B(luefish) L. T. ($12) is the sleeper hit on the menu at Home Port's Back Door in Menemsha, and might just be the best sandwich on the western end of Martha's Vineyard.
Between the official start of summer and the Boston food truck scene being bigger and better than ever (13 new trucks this season!), there's no better time to make a fuss over the Hub's mobile meal options. Behold, a summer's worth of food truck posts, starting now.
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.
Our Hub Grub correspondent takes a break from the Northeast and rediscovers a delicate Vietnamese favorite in Minneapolis.
Al Forno's grilled pizza needs no introduction, but the restaurant's desserts—particularly the free-form tarts—don't get the chatter they deserve. Chef/owners Johanne Killeen and George Germon run three or four of them at a time, filling the same ultra-flaky tart dough (flour, sugar, salt, water, and lots of butter) with a variety of produce: apples, peaches and raspberries, plums—and during the fall months, sugar pumpkins.
As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot.