Boston Restaurant Reviews (Boston, MA)

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75 on Courthouse Square (Seaport)

A
Abby Park (Milton, MA)
Alden and Harlow (Cambridge)
Ames Street Deli (Cambridge)
Amorino (Back Bay)
Amsterdam Falafel Shop (Davis Square, Somerville)
Anna's Taqueria (multiple locations)
Area Four (Cambridge)
Artu (North End)

B
B & G Oysters (South End)
Backbar (Somerville)
The Baldwin Bar (Woburn)
Bar Boulud (Back Bay)
Barking Crab (Fort Point)
Beat Brasserie (Cambridge)
Bel Ari (Leather District)
Belle Isle Seafood (Winthrop)
Beta Burger (Roxbury)
BISq (Inman Square, Cambridge)
Blue Dragon (Fort Point)
Boston Chops (SoWa)
Bostonia Public House
Brelundi (Waltham)
Brick and Mortar (Cambridge)
The Brook Kitchen and Tap (Holbrook, South Shore)
BurgerFi (West Roxbury)
by CHLOE (Seaport)

C
Cafe Sushi (Cambridge)
Cambridge Brewing Company (Cambridge)
Clio (Back Bay)
Club Passim (Cambridge)
Coppa (South End)
Craigie on Main (Cambridge)

Del Frisco's Grille (Burlington)
Drink (Fort Point)

E
Earl's Kitchen + Bar at Prudential Center (Back Bay)
East by Northeast (Cambridge) - CLOSED
Ebi Sushi (Somerville)
The Elephant Walk (Cambridge)
Estragon (South End) - $1 tapas

F
Fiorella's (Newton)
Fleming's Steakhouse (Back Bay) - late night happy hour
Freshii (Back Bay)
Gene's Chinese Flatbread Cafe (Chinatown)
Gourmet Dumpling House (Chinatown)

H
Hojoko (Fenway Kenmore)
The Hourly (Harvard Square)
Island Creek Oyster Bar (Fenway Kenmore)
Izakaya Ittoku (Allston)

K
Kareem's (Watertown)
The Kinsale (downtown / Government Center)
Kirkland Tap and Trotter (Somerville)
KO Catering and Pies (South Boston)

L
LA Burdick (Cambridge)
Lansdowne Pub (Fenway)
Les Zygomates (Leather District)
Loretta's Last Call Tavern (Fenway)
Lucky's Lounge (Fort Point)
Lulu's (Allston)

M
Max and Leo's (Fenway)
Mission on the Bay (North Shore / Swampscott)
Muqueca (Cambridge)
Myers and Chang (South End)
Nebo (Waterfront)
Neptune Oyster (North End)

O
OAK Long Bar + Kitchen (Back Bay)
Odyssey Cruise: champagne brunch cruise
Ogawa Coffee (Downtown)
Ostra (Back Bay)
O Ya (Leather District)

P
Pabu (Downtown)
Post 390 (Back Bay)

R
Ribelle (Brookline)
Rino's Place (East Boston)
Russell House Tavern (Cambridge)

S
Santarpio's Pizza (East Boston)
Sarma (Somerville)
Select Oyster Bar (Back Bay)
Shake Shack (Cambridge)
Shojo (Chinatown)
Sichuan Garden II (Woburn)
State Park (Cambridge / Kendall Square)
Sumiao Hunan Kitchen (Cambridge / Kendall Square)
Summer Shack (Back Bay)
Sweet Cheeks Q (Fenway/Kenmore)

T
The Reserve at The Langham - afternoon tea (Financial District)
The Tasting Room at 51 Lincoln (Newton)
Tavern Road (Fort Point)
Ten Tables (Cambridge)
Teranga (South End)
Toro (South End)

U
Union Square Donuts (Somerville)

V
VERTS Mediterranean Grill (Downtown)

W
Wagamama (Seaport)
Waxy's Modern Bar + Kitchen (Brookline)
Waypoint (Harvard Square)
WHISK at Fazenda Cafe (Jamaica Plain)
Wink and Nod (South End)
Wu Er by Wow Barbecue (Brookline)
Yume wo Katare (Porter Square, Cambridge)

Chef Ben Bailly Takes Over Fraiche Culver City

As I've mentioned in my recent Petrossian post, Chef Benjamin Bailly recently moved to helm the kitchen at Fraiche in Culver City. Kung Food Panda, an avid fan of Ben's, organized multiple tasting dinners for friends and I was able to join one of them. The meal consisted of a belly-stretching amount of food, so instead of going through every dish, I'll just tell you about some of them.

Our multi-course meal started with two jars of  Smoked trout rillette and chicken(?) pate.


It was hard to stop eating the pate, but after my last tasting at Petrossian with Chef Bailly, I've learned that I've had to pace myself.

Then, pretending to be healthy for a bit, we had a course of three salads. Never mind that one of the salads was topped with bacon and blue cheese ..

Frisee aux Lardons (Oeuf Pane, Bacon, Blue Cheese)


Belgian Endives - (Coppa, Apples, Pecan, Goat Cheese, Truffle Vinaigrette)

This was the first hint of the multitude of truffled dishes to come. As you can imagine, the whole table went gaga sniffing the dishes.

The truffle spaghetti smelled amazing with tons of black truffles shaved on top, but I found the pasta to be too tough to really enjoy the dish. The creamy Sunchoke Risotto with Black Truffles fared much better.

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Recipe: Chicken Tamale in Green Sauce from Mama Hot Tamales

Being a graduate student has its perks. Sometimes it's pretty random, like the time Mama from Mama Hot Tamales came to Caltech show us how to make tamales.

Chicken Tamales with Green Sauce (Salsa Verde)

Masa Recipe:
1 - 5lb bag of Maseca
1 ltr of corn oil
1 tbsp baking soda
3 tsp of salt
Enough chicken broth to bring the masa to the consistency of cookie dough

To prepare the masa/dough: combine the maseca, baking powder, and salt. Add chicken broth, knead well with your hands to form dough. In a separate bowl pour cooking oil and add dough, 1/2 cup at a time, to the cooking oil, and mix until thoroughly combined.

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