The honey jalapeño carrots ($2.95) had a nice little kick to them.
I love, love, love cauliflower and I also love golden raisins. Sounds like an odd pairing but it was a little sweet and a little tangy…really good all the way around.
The Korean daikon root ($2.50) was simple and straightforward.
The challah bread that the sandwiches are made on is simply delicious, and light as air. The first sandwich we tried was the pickled pork shank ($12.50) with chopped bbq style pork served with an apple pickle cabbage “slaw”, kardizi pepper and bbq sauce. It hits all the taste buds on your tongue, a little sweet, a little savory, a little tartness…yum!
Next we tried a vegetarian sandwich, the Urnebes cheese ($12.50) that comes with a spicy feta and paprika spread, tomato, cucumber pickle, lettuce and toasted walnuts. Sounds at first like an odd combination but it totally worked, and that spread was out of this world.
We finished our meal off with a “snow white salad” ($6.99) that came with Balkan cucumber, walnuts, garlic and yogurt. This salad was a really nice change of pace for me. Not something I would have ordered on my own necessarily, but I ate plenty of it since it was at the table :).
You can’t leave the table without something sweet so we had the sheet cake which was so light and so delicious. Take a look at the generous amount of frosting too!
243 Hampshire Street, Cambridge, MA
Located in Watertown, Branch Line is a hot new restaurant in Watertown, known for their rotisserie chicken. They recently opened for Saturday lunch, which is served from 12pm – 3pm.
We went during the week for lunch and while we were there right when they opened, don’t let the empty seats in the photos fool you, by noon time there wasn’t a free seat! I love the decor inside, the lighting fixtures, the tall ceilings and the wine taps.
Branch Line offers Green Circle chickens (if you haven’t heard about them, read the NYT article here). I’m pretty sure that these chickens eat better than I do – four star restaurant veggie scraps – and they roam free. If you can’t make it in, you can get take out, half birds are $19 and whole birds are $36. It seems like a high price when you hear the number, but once you taste the chicken, you’ll think it’s totally worth it.
Snap peas ($11) mushrooms ($8) half chicken ($19). You MUST have the snap pea salad, not only is it pretty to look at, but there is just something really special about the flavors here, and I can’t quite put my finger on it. It comes with a marcona almond vinaigrette, mint and ricotta cheese. YUM! The grilled mushrooms are served in CHICKEN DRIPPINGS….let the salivating begin. So super tasty. The chicken itself is served in “house sauce” and is so tender and flavorful.
321 Arsenal Street, Watertown, MA
In December, Pepe’s pizza opened in the Chestnut Hill Mall. The opening was greatly anticipated and the lines for both dine in and take out were long! We got there early (on day 2 of being open) and were close to the front of the line – luckily we were able to get a seat (and don’t worry, we ordered pizzas to go too)!
Pepe’s is one of the oldest pizzerias in the US. The chain opened in New Haven, CT and has locations in CT and NY. If you’re from New Haven, you’re either a Sally’s or a Pepe’s (there are strong feelings about this!) and it’s all about the white clam pie.
Pizzas come in three sizes (12″, 16″, 18″) and can range from $7 for a small tomato pie to $28 for a large clam pie. The New Haven style, thin crust pizza is cooked in an oven with coal, which leaves those lovely char marks.
So are you a Sally’s or a Pepe’s?
Frank Pepe’s Pizzeria
199 Boylston Street, Chestnut Hill, MA
On a rainy afternoon, a few friends and I headed out to suburbia to try out Saltbox Kitchen in Concord. Ben Elliott is at the helm at Saltbox Kitchen, as the chef and farmer. Elliott was previously the Chef de Cuisine at No.9 Park, opened Lynch’s demonstration kitchen Stir, and launched Lynch’s catering company 9 at Home as Chef de Cuisine.
84 Commonwealth Ave., Concord, MA
I love soup dumplings – and they have some seriously good ones here. Soup dumplings are steamed and generally filled with pork. Good thing Leah and I are friends, sometimes these can get a little messy to eat 😉
And just to round out our meal, we ordered the rice cake noodles with pork and mustard greens. I love me some rice cake noodles and this dish was tasty – it felt very light. Looking forward to heading back to get my dumpling fix!
179 Massachusetts Avenue, Boston, MA
Talk about being behind – this was from back in December!! When I think of McDonald’s I have childhood memories of my mom taking me there for dinner. We would drive through the drive through and then eat in the car, a special Monday night treat while my dad was working…even though sometimes it was more than just on Mondays…
While the memories were good, and at the time, the food tasted delicious, I’m pretty sure that we could have made some better, healthier choices. McDonald’s challenged Top Chef Stephanie Cmar to come up with a menu using ingredients only found in the McDonald’s kitchen. Cmar, who you may know from Stacked Doughnuts and Party of Two, rose to the challenge and put together a delicious three course dinner at Fairsted Kitchen (where she was formerly the Executive Chef).
The first course was chicken croquettes with cilantro lime sauce, cucumber and peanut salad and wilted Romaine puree. Cmar made these with chicken nuggets, although if she didn’t mention it, you never would have known.
Note that Cmar is no longer with Fairsted Kitchen, she has moved to SRV as a daytime pasta maker, can’t wait to check it out!
Second course was a French fry gnocchi with sausage and beef bolognese. Cmar put the frozen fries through a meat grinder to make the gnocchi and the meat for the bolgnese was from the hamburger and sausage patties.
1704 Beacon Street, Brookline, MA
As soon as you walk in, not only are you greeted with a smile and a friendly hello, but you are also greeted with a sugar high. The smell of the donuts is intoxicating….and I think I may have gotten a cavity from being in such close proximity 😉 The donuts are on display inside a glass case so you don’t drool on them while you’re making decisions.
They’re open from 7am-3pm, or until the donuts sell out. I recommend heading there in the morning because by 1:30/2pm they are running low on choices.
They are best known for their honey dip – it’s award winning! They’ve got traditional yeast donuts, cake donuts, donuts dipped in chocolate, filled donuts, even gluten free donuts! Oh and they serve coffee if you need something to help you wash down those delicious donuts!
Other unique flavors include pistachio (bottom left), creme brûlée (bottom right) and blueberry (top left).
Starting at the top left and moving left to right by row: French cruller, turtle, honey lemon, chocolate orgasm, coconut, strawberry, jelly, snickers and an apple fritter. Stop in soon, they are only at The Street until March 26th!
Can’t make it to the pop up? Visit the original location in Saugus or their newest location in the Financial District – see the website for more details.
3 Boylston Street, Chestnut Hill, MA (next to the Star Market)
We were invited to The Quarry in Hingham to spend the evening learning about bourbon from Beverage Manager David Danforth. Executive Chef Greg Jordan provided light bites to pair with each drink.
The dining room is open and bright, taking full advantage of the beautiful scenery outside.
People rave about the burger in the main dining room, so I know what I’ll be ordering when I come back. Other delicious option on the main dining room menu include a center cut choice filet mignon, a chive and honey brick chicken, a gnocchi bolognese and a pan roasted swordfish.
We sampled 5 bourbons. We started off with a house made bourbon punch made with passion fruit and citrus. It was slightly sweet and at the same time savory with hints of peach, orange and apple bitters.
Our first drink was the High West American Prairies Bourbon served with cheese gougeres. High West is made from three whiskeys, Seagrams and two other undisclosed distilleries. It is aged in new American oak barrels for at least 2 years. It is a smooth whiskey that is light and has lots of character, making it a great starter whiskey. High West demands to be the star of the show and would be great when making a Manhattan or an old fashioned.
Next up was the Redemption High Rye Bourbon served with these delicious biscuits topped with country ham and whole grain mustard. The picked red onion was house made giving this bite the right amount of fat and saltiness. Redemption is a rye, with notes of cinnamon and nutmeg (making it a little spicy). It has a complex character and the alcohol comes through a little more. You are really able to feel the flavor in your throat. It combines the sweetness or bourbon with the spiciness and dryness of a rye mash.
Next, not pictured, was the Old Forester 1870 Original Batch served with some smoked nuts. The nuts were smoked for 30 minutes and the chips (in the smoker) were soaked in the same bourbon to reinforce the flavor from the bourbon we drank. The bourbon is made in copper pot stills and has a flavor profile that is a blend of citrus fruits: orange, grapefruit and blood orange.
We followed this up with some delicious cashews. The cashews were mixed with the trimmings from The Quarry’s house made bacon and if that wasn’t enough, there is candied bacon added as well! This was served with the Hillrock Estate Solera Aged whiskey. Hill Rock is the only distillery in the US and is located in the Hudson Valley. Solera is a stack of barrels where a small portion of whiskey is taken out and new whiskey is added. The average age is about 20 years. This has a softer, richer, molasses, chocolate covered cherry flavor – it was nutty with an earthy quality to it.
One of the coolest drinks we sampled was the orphan barrel forged oak 15 year old bourbon. It is a single barrel whiskey with notes of brown sugar and molasses. The Orphan Barrel Whiskey Company was started to share barrel of rare whiskey that were lost and forgotten in the back of rickhouses and distilleries. Every bottle is hang bottled in Tullahoma, TN. Foraged Oak was found while foraging the historic Stizel-Weller rickhouses. It spent 15 years in a charred American white oak barrel giving it the flavors of cedar, maple and vanilla bean, cocoa and black pepper.
This whiskey was paired with English Stilton cheese, blood orange marmalade and sour dough croutons. So delicious! Thanks to Chef Greg Jordan for the delicious bites and David Danforth for the lesson in bourbon!
415 Whiting St. Hingham, MA
You would never know that spring is around the corner with the weather being cold and rainy the past two days…but it is. If you can’t wait for spring (it’s only 4 days away!) check out the Boston Flower Show to get your fix. The show opened today and will run through Sunday.
Check out events like “Hort in a Hurry, Succulent Garden Success”, “Urban Beekeeping” with my friends from Best Bees Company, “The Growing and Harvesting of Tea”, and “The Cocktail Hour Garden: Evening Landscapes for Relaxing and Entertaining”.
Bringing your little ones? They have a children’s area at the end of the 1000 aisle. Wednesday, Thursday and Friday from 11am-12pm, and 1-2:30pm, and on the weekend, Saturday and Sunday from 12:45-4pm, they have crafts and gardening activities. On Saturday and Sunday from 12:30-4pm they have paper flower making and face painting as well!
The center of the floor will have all the landscape designs, while the perimeter will have vendors of all kinds. Check out a full list of vendors here.
Adults – $20
Seniors (65+) – $17
Children (6-17) – $10
Children Under 6 – Free
*Flower Show After Dark – $15
(Weds – Sat After 5pm – After Dark tickets must be purchased onsite at the box office
Wednesday, March 16: 10:00AM-8:00PM
Thursday, March 17: 10:00AM-8:00PM
Friday, March 18: 10:00AM-9:00PM
Saturday, March 19: 10:00AM-9:00PM
Sunday, March 20: 10:00AM-6:00PM
For more information, check out the Boston Flower Show website.
Pure Cold Press is not just a restaurant, it’s a community. A major part of this is because of Haim Cohen, the owner. You may know him as the son of Rami Cohen, owner of Rami’s next door (after all, that is where he learned about the restaurant business). He has an infectious personality – it feels like he is inviting you into his home the minute you step in the door. He greets regulars and knows their orders – and first timers feel like old friends. Business is going well, but Haim has a lot of new ideas and has has been making changes since I was last there in August. For example, stop in on Sundays from 1-4pm for some live jazz.
The space is so different than anything in Brookline – there is so much natural light in here (a blogger’s dream!). It has a laid back California vibe to it – and I knew I wanted to hang out here all day when I heard Dispatch playing on the sound system. The restaurant feels like a cross between Jugos and sweetgreen – Cohen said that he took a lot of his inspiration from his travels to California. I get a quick tour of the space and the kitchen – you would never know that this space used to be a beauty supply store – they did a complete renovation and the kitchen is spotless.
I got to meet their sandwich guy (yup, for consistency, the same guy is making your sandwich all the time) and the gentleman who makes sure that everything in kosher. Pictured above is the avocado smash – avocado with lettuce and tomato on challah bread. All items are kosher and vegetarian – and Pure Cold Press is almost completely vegan as well.
Haim tells me that he has a great staff that knows their juice and he learns from his customers every day. Pure Cold Press opens at 8:30 am and offers some delicious breakfast options. For lunch you can grab a salad, a sandwich or a cup of soup. Cold pressed juices are ready made in the case but you can customize a freshly pressed juice (there are more health benefits to getting a cold pressed juice), order a smoothie or get one of their delicious acai bowls.
The day that I stop in I grab some salads to go and they are delicious. Above is the beet salad. Did you know that Pure Cold Press also offers catering?
The caprese salad was a delicious light bite.
Disclaimer: I was invited to Pure Cold Press as a guest. My meal was provided complimentary. All opinions are my own.
Pure Cold Press
326 Harvard Street, Brookline, MA