Lineage, Brookline

Birthday's are little bits of heaven aren't they?  When you're a kid you count down to them in minutes until you're the next age, but as you grow older the excitement starts to dim a bit...until the day actually arrives.  I'll admit it- I wasn't looking forward to this birthday-not one bit.  I was dreading so many things about it- but I have to say-since the moment I woke up this morning I have been so surrounded by love from friends and family that I can do nothing but bask in the glory of the day.  

Now as much as I was dreading the day, I was not dreading the food that I had planned for the event.  I kicked off the eating fun on Saturday night with a dinner at Lineage, located in Coolidge Corner.   The first restaurant by Beard award winner Jeremy Sewall, Lineage is a special place.  Their menu centers mainly on seafood, and creates dishes with a heavy focus on local ingredients, including lobster that is gathered by a cousin of Sewall.  It doesn't get much fresher than that.  

We began our meal with Spicy Lobster Tacos.  Petite crunchy taco shells were filled with fresh pieces of lobster meat, a mango salsa and a creamy avocado mousse creating a wonderful combination of crunch, sweet lobster and creamy avocado.  Every texture complimented the others, and the flavors were well proportioned between natural sweetness, a bit of spice and just a hint of saltiness.  I really enjoyed these as a wonderful appetite wetting start to our meal.

In a serious lobster mood I decided to go all out and get a lobster themed dish for my main entree as well.  The featured entree of the evening was gnocchi, pan seared and served in a pan sauce featuring large chunks of fresh Maine lobster, English peas, leeks and just a hint of mint.  This was an incredible dish.  The gnocchi were lighter than typical, and the accompanying sauce was fresh and full of flavor, with the sweetness of the lobster offset by the subtle flavor of mint.  The sauce was savory with the leeks and the peas added a delightful texture.  I would have licked my plate had I not been in public...in a nice restaurant and trying to be a lady.

Lineage was a wonderful spot to kick off birthday celebrations, a place where every diner feels well taken care of, and each evening special. 

Taberna De Haro, Brookline

There are those restaurants that sit, quietly, without proclamation, waiting for you to find them.  They have been around for ages, their food known to be good, classic, and dependable.  Perhaps it is their dependability that makes their presence known, but not emphatically.  Taberna De Haro in Brookline in one of these restaurants.  Opened in 1998, Taberna De Haro has stood the test of time, offering authentic Spanish Tapas to the hungry residents of Brookline and Boston.  As my sister, a lover of tapas, was in town over the holiday weekend, and she has recently returned from a trip to Spain, I couldn't think of a better spot to check out.

We began our journey of tapas with the Tortilla Espanola, a rustic dish of potatoes layered high into an omelet and then sliced into wedges.  This was a simple and clean preparation, with little adornment.  The result was a satisfying intro into our tapas meal.

Next were Piquillos Rellenos, roasted red peppers, stuffed with Branada and then pan fried.  Branada is an ingredient I haven't been introduced to previously- so I thought I'd provide a little explanation here for anyone else who hasn't tried it.  Branada, in its basest form, is an emulsion of salt cod and olive oil.  Here it was stuffed into those wonderful peppers which, when roasted take on a beautiful earthy and tangy flavor.  The Branada was a bit grainy for my liking, with a tongue feel similar to light sand, but the flavors were lovely together.  

Next we tried the Alcachofas salteadas, sauteed artichoke hearts.  This was another simple preparation of tender artichoke hearts, quartered and then sauteed in olive oil and garlic.  The beauty of this dish was in its incredible simplicity- a showing of respect for the ingredients used.

Habas con jamon were delivered next, and were a standout of the evening-though the menu named fava beans in the dish, delivered were lima beans.  The difference was inconsequential however as the combination of the hearty beans with the wonderful smokey richness of the ham was a perfect combination.  It was a dish that we all enjoyed multiple helpings of, and were sad to see when it was done.

Next to our table was my stand by tapas order: Gambas al ajillo: a cast iron pan, sizzling with hot oil, and full of small shrimp and a healthy dose of garlic.  Taberna de Haro's offering did not disappoint with full flavors coming through, but not overpowering the delicate flavor of the fresh shrimp. 

Rounding out our table of food were the Chorizo a la Sidra, chorizo sausage braised in sparkling cider, and Ensalada de endivias con cabrales, a wonderful salad made simply of endive and blue cheese crumbles.  The chorizo was a good dish, though I felt that the cider reduced was too sweet for the sausage and overpowered it's spicy nature.  The salad, however, was perfect.  Bitter endive, crisp and refreshing, paired with tangy blue cheese was a wonderful addition to some of the heavier dishes we enjoyed.  

I was really impressed with Taberna de Haro, though from the rave reviews I've heard around town I knew that that was to be expected.  The beauty of their food is in the great simplicity with which it is prepared.  It is the confidence they show in their end result to not muddle every dish with extraneous garnish, or complicated ingredients.  Taberna de Haro graces every table with the feel of what a meal in Spain would be, full of flavor and life.           

The Abbey, Washington Square, Brookline

Let's discuss, for just a moment, the hamburger.  This iconic dish, in it's basest form, is a sandwich, plain and simple.  A bun, or two pieces of bread baked with a bit more refinement, encase a filling, in this case ground beef, and, perhaps, an assortment of toppings.  It is eaten with ones hands (or it's meant to be); it is the simplest of foods.  However, the hamburger has catapulted far beyond its simplistic form and now stands as the pinnacle of sandwiches. They are craved by the masses like no other, they are the symbol of summer cooking (well along with those devilish hot dogs) and they have been far mimicked the world over.  Variations and versions are offered for seemingly every palate, every cuisine and every diet.  Rare and exotic toppings are paired now with these ground beef discs, truffles to foie gras gracing the plate.  The very core has been manipulated-Turkey to Soy to Veggie to Seafood-all of these have been shaped and prodded until they resemble those meaty patties and sandwiched between that carb heavy holder.  It isn't often I indulge in a real beef burger.  More often than not I mimic the idea with a turkey burger, or a veggie burger, however every so often I break down and sink my teeth into a classic burger.  Let me tell you though, when I do order a burger, on those rare occasions, it had darn better be a fantastic burger!

Last evening I headed out to what has become one of my favorite spots for dinner in the Brookline area- The Abbey.  Since they opened last year I have had countless delicious meals there.  I have covered their menu, from seafood to chicken, pork belly to mussels and have enjoyed, with much excitement, every single bite.  During that time I have watched hamburgers float from the kitchen and then devoured by the waiting recipient.  I would guess that, while I watch these diners enjoy their sandwiches, that I mimic closely a small child, nose pressed against a shop window, longing for a doll set on display.  Last night, I broke down.  I gave up the charade and indulged in the Hamburger at The Abbey.

The burger doesn't get much fan fare at The Abbey.  It isn't listed as anything special-a simple note "8 oz. burger topped with Swiss, bleu or cheddar cheese, hand-cut French fries" completes its menu listing.  There are no touts of rare meats, no fanfare for extreme toppings, no secret handshake needed to order this dish.  Isn't that the way it should be though?  The burger is an American Classic- served in nearly every back yard, isn't the pure integrity of this dish enough?

I ordered my burger medium rare, and requested blue cheese as my topping.  I was served a hot, juicy burger, cooked to a perfect medium rare, on a thick buttery bun, with a smattering of crumbled blue cheese and the traditional accompaniments of pickles, red onion, tomato and lettuce.  The beef was pure, full of natural flavor with a simple hint of salt.  Far too often I find that burgers are loaded down with salt- an experience ruin er for me.  Just enough blue cheese had been sprinkled on top and allowed to melt to lend wonderful pungent flavor without overpowering the rest of the dish, and the pickles, glorious in their vinegar flavor, perfectly offset the dense flavor of the cheese. The onion (red is my personal favorite), tomato and lettuce lent variations of texture to the meal as well as lending that almost intangible idea of "freshness" to the otherwise heavy food.  The fries, though the burger filled me up so that I didn't eat many, were hot, salty, and crispy- exactly the way they should be.   

This was a good burger- it was the kind of burger that I will crave when I simply want a "hamburger".  It embodied everything about the classic dish that I want-a thick patty, cooked with finesse, simply topped, but with enough thought that every flavor was pre thought.  It was elegant in it's nature, and delicious to the palate.

There is, of course, no question if I will return to The Abbey- of course I will.  However now, the question is, will The Abbey be my go to place when a real hamburger is what I need?  I think it might just be.     

Jerusalem Pita, Brookline

One of the most fascinating parts of food, to me, is how ingredients work together.  How you can trace the origin of a food based upon where it's ingredients stem from, of course this works in reverse as well- the flavor of a certain ingredient in a cultures food might give you some understanding of the origin of that ingredient.  Recently I ate at Jerusalem Pita in Coolidge Corner and found exactly that.   As I munched on my Jerusalem Kebab Pita sandwich, I tasted the flavors of the meat, the flavors of the tart pickles, and the creamy sauce that covered the lettuce which spilled out from the pita holder, and then I tasted one that stood out from the others- the familiar and warming flavor of cinnamon.  

Cinnamon, I later researched, has it's origins in South East Asia, so it makes sense that we would find its use in the meal at Jerusalem Pita.  However, this authenticity was one of the only shining moments of the meal.

The outside of Jerusalem Pita appears casual, and so we were surprised as we entered the restaurant and found it to be a less casual, sit down establishment.  Our waitress was friendly, and the complimentary salad of pickled vegetables was a nice touch.  As mentioned, I selected the Jerusalem Kebab Pita for my entree.  This was a mix of beef and lamb stuffed into a soft pita with the traditional accompaniments, pickles, lettuce and a spicy sauce to round out the sandwich.  While the components for a delicious pita were there, I found myself disappointed on several levels.  

To start, the pita itself was warm and soft, the perfect encasement for the fillings, however it was difficult to enjoy the sandwich aspect as the "salad", or lettuce and yogurt sauce had been stuffed in with such voracity that it would have been nearly impossible enjoy this meal with my hands.  So I dug in with my fork and knife.  My first several bites were purely salad, and the flavor of the yogurt sauce just fell flat.  Thin and slightly watery, it held no punch of flavor.  I began to dig through the lettuce, pushing it away to find the meats below.  My digging was worthwhile, as I found not only the meat component, but the pickles as well.  The pickles were thickly cut, and lacked the vinegar kick I was hoping for, and sadly the meat, while tender, well seasoned (Cinnamon!) and delicious, was served in a very small portion, especially when compared to the excess of both lettuce and pickles. The highlight however was the spicy sauce which I found to be just hot enough to satisfy my tolerance.  

Also on the disappointing side was the pace of the meal.  Once seated, and ordered it took a very long time to receive our meals, and my pita was served far ahead of my friends Laffe.  For similar menu items, the lag between the two was unexplained, and was not addressed by our server.  Over all the meal wasn't terrible, however in the Coolidge Corner area of Brookline, there are simply better options for Glatt Kosher dining.    

Orinoco, Brookline Village and South End, Boston

Why do we go out to eat?  Kitchens are pretty standard fare in most living situations.  Grocery stores are pretty abundant.  Presumably, we could cook at home every day- so why do we go out?  Obviously there are a ton of reasons- "inability" or dislike of cooking, special occasions, socializing, and trying something new.  Now my favorite of these- is trying something new.  I enjoy cooking in my own kitchen thoroughly, so I love to go to a restaurant and try something that is brand new to me- ingredient, technique etc. The best time is when a restaurant can make me feel as though I've been transported to a completely different place, and the cuisine is all part of the journey.  Sunday evening I had the opportunity to dine at Orinoco, a self described "Latin Kitchen" located in both the South End, and Brookline Village, and found myself immediately transported to Venezuela-where the kitchen pulls the most inspiration.

The bright colors of the decor, mixed with the wall adornments all screamed Venezuela to me, and as we perused the menu, the music swelled and I had the distinct feeling of being on vacation.  Vacation, in my book, calls for Sangria and so I ordered myself a glass.  This was one of the best glasses of Sangria that I have had in ages. Based with red wine, this Sangria had bright, fresh fruity flavors, with a hint of cinnamon.  

We began our meal by sharing one of the special appetizers for the evening- an Arepa Portobello.  An Arepa, made of cornmeal or corn flour, shares many characteristics as a pancake, roundly shaped, and either grilled, baked and pan fried into a patty.  Orinoco stuffed their Arepa's here with large, thick slices of Portobello mushrooms, and then served over a warm sauteed spinach, mushroom and corn salad, and with a roasted cubanelle pepper sauce.  The Arepa's themselves were fantastic.  The patties were thick and fluffy full of flavor with sweet corn mixing with anise seed.  The combination was beautiful.  The mushrooms stuffed inside were perfect cooked, tender but still meaty-the way a portobello should be.  The warm salad, however, though it added wonderful textural relief and a nice compliment to the corn of the patties, it was grossly over oiled.  The spinach was slick with grease, creating that terrible mouth feel where the sides of your mouth and tongue sort of go into revolt.  I'm not sure if they just added too much oil to their saute pan, or didn't allow it to heat fully before adding the spinach, but it made the saute a bit unpleasant.  The mushrooms and the corn however did manage to avoid the oil spill and maintained their bright flavors and textures. 

I elected to try an entree that sounded as authentic as possible, and settled on their Pollo Adobo, billed as a half chicken, marinated in Adobo Criollo, grilled and served with charred scallions and an oregano oil.  It was offered with an optional supplement of gnocchi in a trumpet mushroom cream sauce, which I decided to decline.  The gnocchi, while it sounded tasty, just seemed to be too heavy for the chicken, and after enjoying the carb heavy Arepa's-I felt that a lighter entree would be for the best.  The chicken was served on a plate of its own, topped with the charred scallion and drizzled with the oregano oil.  The chicken was perfectly cooked, moist and tender, full of flavor both from the adobo seasoning and the char from the grill.  I loved the smokey components mixed with the pure taste of the chicken, and the onion-y goodness from the scallion.  I did find that the oregano oil was lacking the oregano punch, and was sad that it wasn't a stronger flavor in the dish.

My dinner companion ordered one of the specials for the evening for dinner, a pork tenderloin served with a coffee glaze, candied jalapenos, a fresh fig and an arugula salad.  This dish was absolutely incredible.  The coffee glaze brought the pork to a level beyond itself with the its espresso and sweet qualities.  The pork itself was well cooked, and when paired with the slightly sweet and spicy jalapeno- the flavors combined int a beautiful harmony.  The fig served was fresh, green throughout rather than the dark colored dried that most of us are used to, and its sweet flesh had been wrapped in smokey bacon adding yet another component to the wonderful contrasting flavors that this dish offered.

I was beyond pleased with my experience at Orinoco.  Each dish was well thought out and creative, and though there were missteps along the way, the other components reflected away from those and left the diner with a very content feeling.  Orinoco will definitely be added to my "go to" restaurant list for fairly priced cuisine that offers imaginative dishes full of unique twists and turns. 

Cutty's, Brookline Village, Brookline

Sandwiches, in my family, are a big deal.  My mom grew up in the New York area and compares every sandwich to the New York Deli's she was accustomed to.  Ill spare you the details, however very few sandwiches in this area stack up.  Now, this becomes a problem occasionally when we are out for an afternoon and a sandwich craving strikes.  I recall an afternoon spent driving around the Cape, and then into Rhode Island, searching for a good sandwich.  I spent most of that afternoon threatening to knock on a strangers door and ask them if they had the makings of a sandwich out of pure hunger/starvation.  It has since become a family joke, and often when I describe a place as having a good sandwich, I'll throw in the caveat-"to ME they have a good sandwich"-so my mothers hopes don't get too high. 

About a year ago I heard about a place called Cutty's, opening in Brookline Village, that concentrates on sandwiches.  They tout clean, fresh ingredients, inventive sandwiches, and all served at a quick pace, and reasonable prices.  Ever since I heard about their Saturday sandwich special- the Pork Rabe-I knew I had to check it out. 

This past Saturday I knew I was going to be in the area, and decided to pick up a couple of sandwiches to split with my mom, the ultimate test.  I, of course, settled on the Pork Rabe, and added an Eggplant Spuckie to the order as well.  I got to my moms and we immediately split the sandwiches, starting with the Spuckie, still warm from being pressed pannini style. 

A Spuckie-for those curious- is the grandfather of the basic submarine sandwich.  It was first referred to in Italian American communities in the North East, some even attributing it to Boston.  While the Sub of today can include any number of ingredients, the Spuckie had very Italian basis, typically filled with Italian cured meats and cheeses.  Cutty's offers the traditional version, but also offered the Eggplant as a vegetarian option.  Served on Ciabatta bread, this sandwich was loaded with roasted eggplant, a carrot and olive salad and hand pulled Mozzarella cheese. The hot pressing of this sandwich melted the cheese and therefore bound together the crunchy carrots, salty olives and the earthy eggplant. The result was a delicious flavor and texture combination.  Eggplant, I often find, when cooked mellows its flavor into an almost buttery state, the vegetable takes on a creamy vibe mixed into its natural earthy flavor.  The mix of that with the wonderful cheese and then contrasted with the bright, fresh flavors of the carrot salad made for a perfect sandwich.  I truly enjoyed every bite of this one, and noted at the end of my half that just that half would have been sufficient for lunch.

However, being the little piggy I am, I dove right into my half of the Pork Rabe.  A sesame seed bun was stuffed high with thinly sliced pork, steamed to a perfect al dente broccoli rabe and provolone cheese.  Broccoli Rabe is one of those delightful vegetables I had to teach myself to like.  Bitter by nature, if you aren't prepared for it's natural flavor, it can provide a bite that you aren't prepared for.  However, if expected, its purity can really clarify other flavors- and at Cutty's it was paired nicely with the robust pork and that lovely provolone.  

Reviewing the ideas that chef/owner Charles Kelsey put forth when he created Cutty's- I believe he's delivering on most of them.  The sandwiches are chock full of fresh, clean ingredients.  The quality of every item is clear and the products are inventive.  The restaurant itself is clean and pure looking, which only adds to the idea that added impurities won't be found at Cutty's.  My only concern was price where the website touts that their prices could be comparable to other fast food eateries, I found myself a little disarmed at the $17.00 + price tag for the sandwich duo.  That said, I was fully satisfied after just a half sandwich, so had we split just the one sandwich, $8 something for two wouldn't be so shocking. 

Either way, most important to me was that my mother, the toughest sandwich critic I know, enjoyed both sandwiches very much, and I think that Cutty's might just be a great solution to our Sandwich Quandary.   

Publick House, Brookline

There are some places that just seem to be made for groups.  They invite you in with a diverse menu full of approachable options, they offer ample seating where all can gather comfortably, and perhaps, if you're into that sort of thing, a pretty substantial beer menu.  The Publick House, in Brookline, offers all of those things.  Invoking the name of the age old public houses located throughout Britain, these drinking establishments were, and are, places for all to gather to enjoy a pint (or two) of  beer and catch up with neighbors and friends.  Wider known, these spots are often called Pubs.  However The Publick House in Brookline evokes all of these ageless traditions- offering long communal tables, a selection of European beers, and a menu of classic comfort food without any pretense.

Friday evening Jen and her husband Carlos, Katie, Aimee, Richard and I gathered at The Publick House to catch up, and enjoy some of their delicious fare.  I have been to Publick House several times- however I always order their Moules Frites, which I have been disappointed with the past few times I've been, so last night, since we were all buzzing about their veggie burger, I decided to change up my order.  Their veggie burger is a mix of carrots, zucchini, cilantro, and in a twist from the norm, green peas.  There are a whole list of customizing options that you can choose from- and I went for topping mine with blue cheese and chili aioli.  They also have a list of possible side options, and I decided to go with the side salad, especially since we were ordering their thin cut fries as an appetizer to share.

The fries that were served as an appetizer were good. They were hot, some were very crisp, some were not, but they were all well flavored and very natural tasting. They were served with a beer mustard, and a garlic aioli (though I'm not positive of that one-the beer based mustard was too fantastic). Though I normally enjoy a more universally crisp fry, these had a very homemade feel which I really liked.

Finally thigh the long awaited moment arrived and my burger was served. Looking at my plate, I was a little disappointed as it was served with French fries, as opposed to the side salad I requested. However, as disappointed as I was at the error I was far too excited to dive into the burger to complain. Now if you haven't been able to tell-I am a burger fan-I love a good red meat burger. The reviews though of this pattie made of vegetables made me want to give it a good ol'college try. I have to say-this was one of the best burgers I've had. They achieved a perfect crisp on the outside that crackled as it gave way to the dense interior. What really stood out though was the flavor combination. The cilantro gave off that wonderful fresh flavor that it's known for, but did so in a way that wasn't overpowering. The peas stole the show though-their light, sweet flavor was a perfect compliment to the rest of the patty and made it truly unique. I loved the combination of their sweetness with the pungent flavor of the liberally applied blue cheese. My own personal favorite flavor combination (of the moment) is blue cheese and spice, so the chili aioli was delicious and added great spice to the burger.

I really loved this burger. It's flavor combinations, texture appeal and my own personal additions made it hearty and satisfying both to my hunger and my cravings. Publick House has once again won my heart as a freat spot for food, and a fantastic spot to relax with friends and enjoy our time together.

The Abbey, Brookline

Brookline may be my favorite suburb of Boston.  Basically enveloped in the middle of it, Brookline contains within its borders a wide array of culinary adventures- all different cuisines and price points included.  These are evidenced Here, Here, Here, Here...I could go on.  Oddly enough, the genre of food that I feel is almost uncommon in the town limits, is American Comfort Food.  Almost beaten to death at this point by culinary greats, comfort food has been a fad over the past few years.  However, as chic has it had been, it still holds a place for offering warming, comfortable food, that is easily enjoyed.  The Abbey, located in the Washington Square area of Brookline is serving just that- well executed comfort food, at reasonable prices, perfect for a chilly evening.

I have dined at The Abbey a couple of times now, and know that they do not take reservations, and if you arrive on the later side, the wait can be long, and a bit uncomfortable as there isn't a good area to wait without being in the way of busy servers.  We arrived on the early side Saturday evening (around 6:15 or so) and nicely just beat the rush, securing one of the last empty tables.  As it was pretty early in the evening, our stomachs hadn't begun to rumble too much, and therefore we decided to skip an appetizer and head straight to the main event.  This was even easier to do after our server placed a lovely basket of fresh bread on the table with both hummus and olive oil accompaniments.  It isn't often that I really take note of the bread basket, however, the hummus that The Abbey serves is truly delicious.  I'm not sure if they use an excess of Tahini, or if they use toasted Sesame Seed oil in it, but the strong, nutty flavor of sesame seeds comes to the forefront, and creates an incredibly interesting dip. 

It didn't take me long to choose my entree.  Still shivering from some chilly air outside, I went for the most comforting dish I could find- Bison Bolognese with fresh linguine, and Romano cheese.  Is there anything better to warm you up than a steaming plate of pasta?  My dining companion chose the cod dish, served over a scallion pancake with a shallot cream sauce.  I really enjoy bison as a substitute for cow beef.  It is substantially lower in cholesterol and fats, making it a healthier option.  It also, when served in its pure form has a sweeter taste to it. The Bolognese served at The Abbey was perfection.  The ground bison meat mixed with tomatoes, herbs and spices so that the flavors, between acidity, richness and spice were perfectly layered and each bite presented an array of flavor.  It was matched with fresh pasta that had a wonderful texture, obviously cooked to an exact al dente state.  The unique twist here? Around the outside of the plate lay a beautiful drizzle of balsamic vinegar.  At first discovery, I wondered if it was an appropriate accompaniment- balsamic being so sweet and definitive in its flavor.  However a quick dab of a forkful of pasta into the stream proved me ever so wrong.  The balsamic added yet another contrast of flavor, enhancing the sweet notes of the bison- I was quickly wishing that the stream of vinegar had actually been a river.

The cod, though for the first time in ages I didn't sneak a bite, was said to be fantastic.  The cod, light by nature, was a perfect canvas for the creamy sauce.  The real high point however was that scallion pancake.  It was touted as a perfect flavor accompaniment, and somehow defied all odds and remained crispy, even doused in the sauce, until the very last bite.  This was a dish worth returning to The Abbey for.

The Abbey, still in its infancy to Washington Square, is a more than welcome addition.  The staff is friendly and efficient, their food is fantastic, the selection is small but diverse, and their portions are well sized.  The Abbey is quickly gaining in my eyes as one of greats in Brookline!

The Coolidge Corner Clubhouse- the Best Spot to Watch the Game?

Boston is a magical place.  It is a place of fine art, theatre, scholastic endeavors, and culinary prowess.  Boston is also home to some of the greatest sports team around (no I don't care if the Sox didn't make it to the playoffs this year, or the Pats suffered a crushing defeat a few weeks ago).  The beauty there?  We also have some pretty kicka..tail sports bars.  You know the kind- the ones with TVs everywhere so you can watch every game imaginable, the ones with great finger foods (because who wants to fiddle with a fork and knife when critical free throws are happening?) and has a ridiculous selection of beers on tap to satisfy any hankering.  My favorite spot for game day fun?  The Coolidge Corner Clubhouse.


The Triple C's, as it is lovingly referred to, isn't a destination for fine dining.  They are not breaking any rules with their cuisine or pushing any limits.  They are, however, offering an enormous amount of options to choose from, and even bigger platters of food.  Favorites for A Boston Food Diary?  

• Nachos at the Clubhouse are enormous, but really well done.  Good amounts of cheese, salsa, sour cream...unless you're dining with a group of 10, I suggest the half size- they are still a monster.
• Buffalo Chicken Dip- served with multi colored tortilla chips this dip is the perfect combination of spicy chicken mixed with decadent and tangy blue cheese.  One of the most addictive appetizers I've had- perfect for mindless game watching.
• Pretzel Basket- large soft pretzels sprinkled with large grains of salt are warm, doughy and delicious- especially when paired with their horseradish sauce (ask for it- you won't be disappointed).
•  Wraps- the Clubhouse has a wide selection of wraps, utilizing interesting types, and all different kinds of fillings.  Options range from cold cut meats (turkey, roast beef) to chicken breast, and steak, and are all combined with assortments of vegetables cheese and condiments.  My favorites include the steak with horseradish, and roast beef with boursin cheese.
• Hamburgers and Sandwiches: Triple C's has FAR too many to list, and indulged in quite a few.  All are named after sports celebrities, and include little quips about the athlete.  Seriously- just read through them- delicious and amusing.
• Sides.  We are all used to being served a half a plate full of fries whenever we order a burger or a sandwich.  This is actually a pet peeve of mine.  I like fries- but I don't always want to eat them-at the CCC you have options!  Curly fries are abundantly served, but also offered sweet potato fries, coleslaw, and my favorite- corn and black bean salad!  Free of any dressing, cheese or anything cream based, this salad is comprised of corn kernels, black beans, a tiny bit of cilantro and some bell pepper.  It's incredibly simple, but it is completely tasty and makes for a really nice option- esp after indulging in some buffalo chicken dip. 

The Clubhouse is the perfect spot to watch a game- or many games.  It's the place to sit back, relax, enjoy a pint or three, and indulge in some good sports themed food. 

Next time you're in Brookline- check it out- just please don't take my seat at the bar!

Dorado Tacos & Cemitas, Brookline

If I have one gripe with Boston, it's the lack of tasty, authentic Mexican food.  Save for a few spots around town, I find Boston's answer to Mexican cuisine to be flavorless, and covered in cheese.  Now, obviously I have nothing against cheese- but everything in moderation here...I am about to add another favorite to my list of good Mexican in Boston however, let the drums roll please..............the newest addition:  Dorado Tacos & Cemitas located on Harvard Ave, just outside of Coolidge Corner.

As you approach Dorado, it doesn't look like anything special- a normal corner store front, nothing flashy about it.  However, when you pull open the doors and breathe in the aromas of fresh ingredients circulating in the air, you begin to get the notion of what awaits you.

I have been to Dorado several times, and normally stick to the same order- the taco plate.  Two soft shelled tacos served with rice and black beans.  The tacos I prefer?  Carnivore that I am, I tend to stick with the house made chorizo and the grilled and marinated sirloin steak.  The first is served with guacamole and salsa fresca, and the second is paired with a roasted tomato and habanero salsa, guacamole, and queso fresco. 

Between these two, I'm not sure I could pick a favorite.  The Chorizo is absolutely wonderful- smoky and full of spices, free form (meaning non confined by casings) and perfectly paired with the fresh and light salsa, and the wonderfully creamy guacamole.

The steak is fantastic as well- marinated in a tangy sauce, paired with a wonderfully spicy tomato and habanero salsa- this stuff doesn't pretend to be spicy- it actually is!  The guacamole cools the burn just a bit and that queso fresco give a salty contrast.  Delicious!

The rice, to my taste, is a little dry, but when mixed with the saucy black beans-the provide a perfect balance, and are full of flavor.

Dorado is a great, inexpensive option in the Coolidge Corner area with Taco Plates coming in at just $6.25.  They also have creative freshly made teas juices, as well as several beers and usually a house made sangria.  For the price, and the quality- you just can't beat it! 

**Special thanks to Katie from The Small Boston Kitchen for sponsoring my addiction!!!***

Tashi Delek: A Journey to Tibet?

I have pledged to try more new things.  I like to think of myself as a pretty adventurous person, especially when it comes to food, but I find that I often get stuck in a rut-making the same things, using the same ingredients, eating at the same places, ordering the same things...it can be pretty bad.  So, I have started to cook new things, and try new foods.  Last night, to really expand my horizons, I traveled over to Brookline Village with Jen from Beantown Baker, and Katie from The Small Boston Kitchen to try a "new to me" cuisine- Tibetan!  

I cannot express how excited I was to try Tibetan food.  I envisioned all new flavor combinations, exotic meats and pairings...I was thrilled.  We embarked on this journey to Tibet at Tashi Delek, an intimate restaurant that opened four years ago.  The restaurant itself was lovely and our waitress, who I assumed was actually one of the owners was amazingly pleasant, patient and kind.  Other patrons, though they were few, seemed to know her well, and shared stories about their lives as they sat and ate, or waited for take out.  It was an amazingly homey atmosphere.

We three indecisive food bloggers poured over the menu for ages, wanting to try everything, and finally choosing to split several appetizers and each have a bowl of soup.  This decision seemed to give us the greatest ability to sample a fair amount of the cuisine.

I began my meal with the hot and sour soup.  As you know, I love hot and sour soup, and it is a staple to me when I eat Chinese food.  I was excited to try the Tibetan version.  I would say that I was disappointed to find that this soup was exactly the same as its Chinese peer, however it was one of the best bowls of hot and sour soup that I have had in ages, so disappointment doesn't really fit here.  Served piping hot with the standard chunks of tofu and mushrooms in the mix, and garnished with fresh green onion, the soup was thick, flavorful and spicy!  So often dishes are marked spicy and spice doesn't even touch the dish, so here I was thrilled to actually taste the hot pepper in the soup and feel the warmth of its burn as the liquid poured down my throat.  The flavors were crisp throughout and each of the additions to the broth were well proportioned and cooked.  Delicious.

Prior to arriving, we each had done some research and had learned that Momo's, basically dumplings stuffed with a variety of fillings, are one of Tibet's most well known staples.  We decided to order two helpings of the appetizer sized portions, one order chicken, and fried, and the other beef and steamed.  We also ordered servings of their spring roll, and their vegetable fritters. 

Not surprisingly, I found the Momo's to be the highlight here.  The first, the steamed, was a mix of ground beef mixed with garlic, ginger, scallion and other spices which created a really fresh tasting filling.  The dough encasing it was lovely, thick and doughy, just a bit gummy from their steam bath, and perfect for allowing the flavors of the beef to shine forth.  These were lovely little pockets of flavor.  The chicken fared similarly, ground chicken mixed with similar ingredients resulting in an even fresher taste, though I didn't feel that the fried exterior added to the experience.  I love fried just as much as the next person, but with these Momo's I actually enjoyed the lighter flavors, and the textures of the steamed buns.

The spring rolls were nothing remarkable, fried rolls of cabbage and carrots mixed with spices, rolled and fried.  The ingredients were incredibly fresh which was lovely, making them a bit better than average, however here I didn't taste anything too much different than an average spring roll.  One note, the sweet sauce drizzled over the rolls tasted as though it had been mixed with a heavy mint flavor, which added an interesting note to the sauce, but was a rather odd combination.

I had envisioned the fritters to be pancake shape, but instead what we were served more resembled haystacks of vegetables, a welcome surprise.  The mix consisted of potatoes and broccoli, battered with gram flour and flavored with curry, and fried until golden brown.  These had wonderful textural contrasts, but again nothing really popped here as "fantastic" or "out of the ordinary". 

All in all I'd say that I enjoyed my meal at Tashi Delek, but I am not entirely sure that it counts as trying something new.  

As a side note, I'm not entirely sure I should be surprised by the fare last evening not breaking any barriers.  As I dine out in varied restaurants of different backgrounds I am consistently disappointed that they don't "bring it".  The food is, more often then not, dialed back and shadows of what is true to the nation from which it stems.  Case in point- as we dined last night one of the regulars asked the owner about a certain dish that he had had of Tibetan origin, she said that they make it all the time at home, but couldn't make it for the restaurant because no one would order it.  I feel that that may be one of the saddest statements- if we are dining in a restaurant of a foreign land- don't we go there to try their cuisine?  Why do we force these restaurants into serving less than authentic dishes?

Food for thought today...   

Golden Temple, Brookline

Sometimes you just need to give in to those cravings.  Over the past week or so I have been craving BAD Chinese food.  You know the kind- completely inauthentic, greasy, salty- and of course, utterly delicious and indulgent Chinese food.  Every so often I get this craving.  I think it stems from the first few years after I graduated college when I was constantly experimenting with "diets".  Believe me when I say that the quotes are completely necessary.  One of my friends and I would come up with new forms of diets every couple of weeks- the sandwich diet, the soup diet, and my all time favorite- and the beginning of the Chinese food obsession- the Five and Two diet.  We had convinced ourselves that if we were really good during the five day work week (Monday through Friday), then we could cheat on Saturdays and Sundays.  I might have abused this a bit, but it allowed for Sunday night cheat nights of take out Chinese food.  In some strange respect- it made Monday morning better, and I think that now I always attribute it to happy memories. 

So finally, on Saturday evening, I got my wish.  We headed over to the Golden Temple, located in Washington Square area of Brookline, to dine on some American Chinese food.  I suppose it isn't completely fair to compare Golden Temple to your basic take out place.  Golden Temple is a very large full service restaurant.  It is clean and modern inside, and the waitstaff tirelessly pleasant.  They also have a fantastic drink list full of fun cocktails just crying out to taste tested.  Each that I have tried have been rather potent as well as delicious. 

As is my tradition with Chinese food- we started with some beautifully pan fried pot stickers.  These little purses of doughy goodness are stuffed to the gills with well seasoned ground pork, full of the flavor of soy, green onion, and ginger.  One side is seared golden brown and contrasts the opposite soft texture of the non seared side.  I love these little guys- I could eat MANY of them- many.  I always pair them with a nice mixture of sweet duck sauce and that lovely spicy mustard that is served. The duo is a perfect match.

I love that Chinese food is meant to be eaten family style so we ordered several dishes, counting on sharing, and taking the leftovers home.  Saturday evenings selection included Curry Chicken, Ginger Spiced Pork and Spicy Hot Green Beans. Curry is a flavor that I am just getting into, but this dish was a lightly spiced, heavily sauced presentation of diced chicken and large spears of broccoli.  The curry was not overwhelming in the dish, and rather gave just hints of its flavor rather than dominating.  The flavor was delicious, though both the chicken and the broccoli appeared to be drowning in the thick sauce.  The Ginger Spiced Pork contained a much lighter douse of sauce which was tasty, sweet and full of ginger, though lacked any actual spice to it.  The pork though was tender and well cooked, paired with much fresher and lively looking broccoli than the Curry Chicken.  One interesting side note, this dish seemed to have been lightly tossed with iceberg lettuce.  I am unclear as to why.  Finally, the Spicy Hot Green Beans.  Green beans, in a slightly hot sauce, tossed with delicate wisps of pork.  This may be one of my favorite dishes on the menu- especially when I mix in more of that spicy hot mustard that always seems to clean out my sinuses.

Golden Temple serves its purpose. It provides fast, delicious food, utilizing the spices you would want in Chinese cuisine, in a sit down environment that is better than take out.  The servers and hosts are very friendly and always ready to answer a question, or four.  The drinks are delicious, and include all those wonderful fruits and frozen mixtures you might want.  Golden Temple is not, by any means, authentic Chinese fare.  Though sometimes you don't want authentic- you just want easy and tasty.  Then Golden Temple is your place to go.

Rami's, Coolidge Corner, Brookline

You might miss it.  You could walk right past and not have any clue what treasures are inside.  I did.  I have walked past Rami's, located on Harvard Ave in Coolidge Corner a bunch of times.  I had never seen it before, until last night.  A bout a week ago, manager Haim sent me a note asking if I would care to stop in and try out their food.  Have any of you ever known me to say no to a request like this?  Honestly-food?  Yes, please.  I have spent a great deal of time in Coolidge Corner-tons really- and yet I had to map quest where Rami's was located.  I am incredibly embarrassed to admit that. I arrived however, Katie from A Small Boston Kitchen in tow, and was ready to indulge in the cuisine of the Middle East.

Immediately after entering the counter service establishment, we were greeted with a very friendly hello from Haim.  Despite the fact that he was awaiting our arrival, I soon learned that this greeting was not out of the ordinary.  Each person who entered was greeted as a friend would be, and each assisted with polite words, and a knowing grin.  I felt immediately at home.  Haim picked out our entrees for us, and we were presented with over loaded plates containing the Rami's Special-touted on their menu as the "Ultimate Pu Pu Platter".  I have to say- if this is their version of a Pu Pu Platter- all others better just sit down.  Rami's Special incorporated a wide variety of textures, temperatures and flavors ready to satisfy any craving.

The Rami's Special included a crunchy salad made with lettuce, red cabbage, cucumbers, tomatoes, and pickles topped with a creamy dressing, falafel sitting in a creamy pond of freshly made houmos, grilled chicken, and kebabs.  Additionally this massive amount of food was served with freshly made pitas, and a we received a side of Rami's own home made hot sauce.  Faced only with the decision where to dig in, I started with the salad, intrigued by the idea of pickles in the mix.  The lettuce, crunchy and refreshing mixed well with the slightly tart pickle.  It was a combination that I would not have imagined, but was actually incredibly delightful.  

My next stop in my around the plate journey brought me to the houmos and falafel arena.  Ohhhh the houmos....nutty and creamy with all of the decadence of olive oil lightly mixed in- this was some of the best houmos I have had.  So often houmos is served grainy and too thick, but at Rami's it flows with beautiful flavor and perfect consistency.  Sitting atop the houmos were perfect spheres of fried falafel perfection.  Falafel is another food that I will often pass up gladly as they sometimes contain a grainy or gritty texture.  Not at Rami's!  Here their soft and warm insides are en capsuled by a crunchy outer shell- a beautiful contrasting textural profile.  

Next I moved into the chicken, which Haim described as sauteed with onions.  It was a simple explanation, but a much more complex flavor profile.  A variety of spices played off the tender meat making it addictive and delicious.   I quickly found that the combination of the pillowy pita, with houmos, hot sauce and the chicken was my favorite in the plate.  

Finally, I set my sights on the kebabs.  Ground meat, blended with a mix of spices, and then cooked in links-these devils looked right up my ally.  I was right.  The spice was a bit more prevalent in these than in the chicken, creating a bit of fire on the palate-nothing unbearable by any means, but a hint of a kick.  The meat was incredibly well flavored around the spice which made it very palatable, and with great depth of flavor.

The meal was resoundingly delicious.  Each item provided great flavor and texture, and when combined together in different combinations, they played off of each other amazingly well.  The dinner however went beyond the food itself.  Rami is an incredibly warm and inviting space.  It is a place where friends gather, business men break for the evening, and people craving good Middle Eastern cuisine come even on their own.  Every patron seems to have immense pride in the location, one even stopping when he realized we were food bloggers to rave about Rami, declaring their food the best Middle Eastern in the city.  With reviews like that, I urge you not to walk past Rami, but to stop, turn in and feel the warmth, hospitality, and savor the wonderful cuisine.

Please also note- Rami's is Glatt Kosher.   

Sol Azteca, Brookline

I love Boston.  I know that that is not an especially surprising statement. It seems pretty obvious from flipping through A Boston Food Diary.  I love that it sits on the ocean rendering a great Lobster Roll in the summer.  I love that it has a fantastic Italian influence in the North End.  I love that Fenway sits in the middle of this great city making it easy to enjoy a hot dog and a game.  I love that many different people of different ethnic backgrounds have found places to open restaurants celebrating their culture.  However, there is one area which seems to allude us up here in the Northeast.  We can get some good Cantonese food, some darn decent French, we have places that celebrate Greek cuisine, and some rock star sushi, but for some reason, we are sorely lacking in tried and true, delicious Mexican food.  Yes, there are a handful of places that are authentic and tasty, but by and large, Mexican food in Boston appears to be a mass of some sort of protein, wrapped in an elastic type tortilla with tasteless re fried beans heaped on top and all covered with a mountain of cheese.  Don't get me wrong- I love cheese- but really?  Is this REALLY how we're celebrating the culture of Mexico?  It appears that for every dozen of these garishly decorated spots, there is one, or maybe two places that put love and care into every dish that they create and truly present the beauty and complexity of Mexican cuisine.  One such place lies in Sol Azteca, located both on Beacon Street in Brookline, and in Newton Center.


Over the past couple of weeks I have dined at Sol Azteca multiple times and each time I have been greeted by a friendly staff, who are helpful with the menu and with a joke from time to time if needed.  Each time I have been I have ordered the same, beef fajitas.  The steak is tender, and arrives to the table almost sizzling, but not in that Chili's type of way, in a good, delicious way with the aroma of the peppers and onion cooked with beef mingling with spices to give off an inviting scent.  Rice and beans accompany the dish, but the rice is clean and well seasoned, not overly salted as I've found other places.  The guacamole served with is made fresh, with chunks of avocados mercifully spared from the masher and giving the spread the most enjoyable texture.  My favorite part though?  The tortillas served to encase the other ingredients, are homemade, and have the perfect subtle cornmeal flavor that can only be an authentic tortilla.  They are served warm and supple, up to the challenge that I put before them of over stuffing- because really if you aren't a mess after eating a fajita-whats the point?

Other good points to Sol Azteca- their delicious mole sauces, served in several varieties, the salsa served with the chips at the start of the meal- though it isn't spicy it is addictive and delicious, and the lovely server who will tolerate Spanish speaking...for a while.  Though Sol Azteca holds merely a candle to its West Coast counterparts, it is a delicious fix for a sit down Mexican meal here in Boston.

 

Tatte, Fine Cookies and Cakes, Brookline, MA

It's a quiet little store front.  Tucked into a strip of stores lining Beacon Street just as you cross over from Brookline to Boston, lies a small cafe, seating just a few in a few small tables inside, and a few small tables outside.  The inside, bright and airy even in it's cramped space, boasts little artwork, but is instead decorated with the beautiful pastries that are so artfully crafted there.  Tatte Bakery, specializing in fine cookies and cakes, exemplifies a true small business, and the passion that is innate to them.

I visited on a bitterly cold Sunday morning, itching to get some writing done over a steaming cup of good coffee with perhaps a sweet treat to savor as I worked.  Surrounded by chain coffee stores that lack that "sit down and relax" vibe to them that I was desperately craving, I meandered over to the St. Mary's T stop on the C line, and entered the inviting warmth of Tatte.  I placed my order for a medium latte, and for a lovely looking pastry called a Hazelnut Rose which the lady behind the counter offered to warm for me.  I was rewarded with a light airy pastry, eluding images of beautiful rose buds by its shape, but the flavor was so much more.  Hazelnuts studded the top of the rose, while inside lay a doughy texture, enhanced by hazelnut paste and hints of cinnamon.  The flavors of yeast, butter and the nuts mingled into a wonderful symphony, and, with a sip of my latte with extra stiff foam, I felt transported to Paris, with the leisure time to relax over such wonderful delicacies.

Reading the story of Tatte it comes as no surprise that the pastries conjure up such feelings of warmth and comfort.  The owner weaves a beautiful story that, to me, embodies all of the beauty that is cooking.  She tells of her childhood, the happiness that she experienced in her mother's kitchen, and then as she continues she speaks of the joy that comes with making a present for a loved one and having that gift received with gratitude.  What is cooking, or baking really, if it isn't to share the warmth and love of your own kitchen?  

Tatte is a beautiful spot in which to relax, to catch up with friends, or to try to meet a deadline.  I can assure you that sitting within the confines of their walls, a smile will take over your soul, as their coffee warms you from the inside out.

The Fireplace, Brookline

Several years ago my sister and I took my mom to The Fireplace for their Mother's Day brunch.  It was set up buffet style, and I walked away disappointed.  Of course, I could have asked ahead of time what the format was, but I assumed, and ended up with that awkward feeling like I'm back in high school carrying my tray to my seat.  I have some severe tripping fears.  Anyway, after that experience, I hadn't returned to The Fireplace, located in the Washington Square area of Brookline for quite some time.  However, this past weekend we were looking for a spot to grab a quick lunch while we were out and about, and enjoy the BC football game that was coming close to an upset, and The Fireplace appeared before us.  

We sat comfortably at the bar, and the friendly bartender was helpful and kind as he assisted us with ordering drinks and some food.  Their midday menu on Saturday afternoons is quite diverse running the gamut from raw bar selections, to salads, to burgers and even a hot dog, appealing to a wide range of tastes.  I finally settled on their chicken salad with apples, grapes, dried cranberries, walnuts and greens, and John selected their cheese burger.

My salad was perfect for what I was looking for. Chock full of tasty tender chicken and fruit with great textural contrast with the walnuts.  The greens, served on the side of the salad were dressed with a lemony dressing which contrasted the creamy dressing on the "Waldorf" inspired chicken salad.  As a little surprise, this dish was also served with a few pieces of fresh melon on the side which added to the refreshing nature of the lunch.  I found their portion size to be spot on, and I was delightfully satisfied when finishing.

John's burger was pretty darn tasty as well. Plump and juicy with great flavor it sat nicely sandwiched into the bun with lettuce, bright red tomatoes and onion.  His dish also included a heaping pile of french fries that were fresh, and with a good "real potato" flavor.

I am so glad that I finally returned to The Fireplace. Their is food and fresh and well executed. It features unique combinations and delicious takes on classic ideas.  I look forward to future trips- especially this winter when I can warm up by their roaring fire!