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
Like all things (with the exception of cheese), I like snow in moderation. From the comfort of my cozy apartment, the snow swirling through the streets brings me back to my childhood. Sledding, wet socks, my mom inside ready with hot chocolate and a warm blanket. On the flip side, in my adulthood, snow represents hassle. Icy roads, salty cars, wind chills so cold you can feel it in your bones.
Mr. E shoveling our cars out of the driveway – I helped too!
To combat some of the winter chill, we hunkered down with gourmet hot chocolate around our TV to watch some quality films like The Fifth Element.
4 cups unsweetened almond milk
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp cayenne pepper
1/4 cup unsweetened natural cocoa powder
2 ounces dark or semisweet chocolate, finely chopped
1/4 cup granulated sugar
1/4 teaspoon coarse salt
Almond whipped cream (1 cup heavy cream, 1 Tbsp granulated sugar, 1 tsp almond extract whipped to stiff peaks)
Bring milk, vanilla, and cinnamon to a boil over medium heat. Reduce heat, and simmer gently for 10 minutes. Whisk in cocoa, chocolate, sugar, cayenne pepper, and salt, whisking vigorously until mixture is foamy, 1 to 2 minutes. Divide among mugs. Garnish with fresh almond whipped cream.