The hip new Kirkland Tap and Trotter, mason jar utensil holders included!
Where it all goes down.
It’s no secret I’m a very big fan of Craigie on Main. When I heard chef owner Tony Maws was embarking on more casual dining, I was pretty pumped. The Craigie family described it as food Tony would make at home.
I have a deep appreciation for dishes that trick you into thinking they’re simple, when in fact the flavors are more complex than that high school physics equation that still has you scratching your head. A prime example of this was the spaghetti with chicken liver and pumpkin. This innocuous little dish made its shy way in front of me. After first bite, I wanted to dive into that assertive liver filled pumpkin and just live there forever and always. That chicken liver flavor was so divine, any Jewish grandma would have had her socks knocked off.
We’re here! Pony Bandit, which tastes dangerously like a grownup snow cone.
Some very polite and crusty bread
Beet and Puy Lentil Salad Bershire Blue cheese, frisee
Housemade Spaghetti chicken liver cream, pumpkin, brown butter
Roasted hen with a plethora of mushrooms (including my fave maiitake)
Sweet potato cake with candied pecans and maple ice cream
Fig bread pudding
Peace out T-Maws!
Mr. E and I were seated at the garde manger station, which is a real delight on its own. I love being able to catch glimpses of food prep. Based on some of my observations, it appears the restaurant hasn’t exactly reached the seamless orchestration that Craigie has achieved, but I have no doubt it will soon finds its rhythm.
The Kirkland Tap and Trotter
425 Washington St
Somerville, MA 02143
There are some places you find yourself revisiting over and over and over again. The recent flavor of
the month 2014 has been Myers + Chang, the restaurant love child of one Joanne Chang and Christopher Myers. Joanne Chang changed my life with her godly status sticky buns from Flour. I even went so far as to recreate them in my home (here). If I were trying to make sticky sweet unleavened bread for Passover, I would have succeeded. Needless, to say, it was a bit of a proofing fail, but it did taste darn good!
The husband and wife team have created a menu full of familiar twists and turns — savory, bright, complex flavors you’ll find in Chinatown, but with a much hipper spin. Queue that for those delicate friends of yours who are afraid to try dim sum in Chinatown.
fresh rolls served with a peanut sauce that is finger lickin’ good
spicy dan dan noodles
general myers’s chicken wings with candied sesame and orange peel
pork belly bao // miso glazed carrots that may convert you to vegetarianism
crispy salt + pepper calamari and jalapenos with sriracha aioli
my dining mates who cannot handle heat
Ray Ray! (fellow Cooking Agent, remember this?)
At this point, I’ve probably gone through the entire menu and there hasn’t been anything I’ve been disappointed with. Though some dishes may stray from your truly authentic Chinese eats, I don’t mind the adventure.
Myers + Chang
1145 Washington Street
Boston, MA 02118
Until junior year in high school, Korean food had never really made its way onto my radar. Being a Korean adoptee, my parents were always very open to Korean culture and educating my twin and me when we were growing up. However, my mother’s attempts at getting us to eat Korean food were easily swatted away with quizzical looks and a no mommy, we want McDonalds. It wasn’t until a high school friend began bringing us into Flushing to taste some of the forbidden fruit. Since then, I was hooked. Korean barbecue was sweet and savory and its side dishes were salty, spicy, tart, and nutty. I found my palate shaken by a whole world of new tastes.
During my four years of undergrad at BU, Korean food was a main staple, something I found myself craving during my most stressful times around midterms and finals. One particular restaurant on Comm Ave. knew I’d be in to grab some of their spicy heartwarming jiggae or stew around those periods.
Sunday’s grey and dreary weather practically ran me to Koreana when my hunger pangs set in.
Cold grey Sundays call for Korean BBQ!
Warming up to a hot cup of boricha, a light
nutty tea that I’m convinced tastes like cheerio milk.
Yangnyam dubu, a chilled salty, savory tofu.
Pan fried veggie gyoza with a cherry on top.
A very wide variety of banchan
Kalbi ready to hit the grill
Hell yes samgyupsal is thick cut pork belly bacon!
Samgyupsal sizzling away
Koreana’s food and service have been consistently good even since my long gone college days. They have nice atmosphere, friendly and attentive staff, and some seriously yummy barbecue. I always order the short ribs (kalbi) and the pork belly (samgyupsal). The waitstaff brings out a slew of side dishes which vary in temperature and tastes. They also serve the meats with a nutty salty dipping sauce for the samgyupsal and a very umami sauce for the kalbi. Rice and lettuce accompany the meats, sauces and sides to make quick ssam bap.
What I really appreciate at Koreana is that the waitstaff gives you a helping hand when you grill your meat. You can let them completely take the reigns or just oversee the process to avoid any cooking mishaps. This is good news for anyone who’s never tried Korean BBQ and may be a little intimidated to try (or for anyone prone to burning your BBQ, cough cough me cough).
Complimentary chilled cinnamon tea cleanses your palate at the end of the meal. Then you’re off on your merry way, too full to really focus on anything but the not so distant memory of the awesome food you just consumed.
158 Prospect St
Cambridge, MA 02139