Save Room for Dessert?
Often restaurants and their patrons overlook that sweet ending to the meal: dessert. All the focus gets put into the meal itself, and dessert menus simply feature the expected chocolate layer cake or brownie sundae. Diners, full from polishing off those last morsels of their entrees, don’t give a second thought to these everyday desserts. But some restaurants (mainly those with dedicated pastry chefs) actually go out of their way to make sure dessert stacks up to dinner. If you’re heading to any of these spots, it’s highly recommended that you save room for dessert.
Bergamot’s Pastry Chef Stacy Mirabello tantalizes diner’s tastebuds with combinations like chocolate and avocado and ingredients that sound more savory than sweet like black pepper, basil, and olive oil. Her desserts are whimsical and never boring. On a typical evening, you might find That Grapefruit Dessert, a warm madeleine cake topped with grapefruit wedges and white wine sabayon, or fresh, sugary beignets with a sweet-sour lemon filling.
Market is Jean-Georges Vongerichten’s Boston outpost. Like the savory dishes such as frisee and goat cheese salad with pickled peaches and crystallized wasabi, dessert is quite a novelty. A play on peanut butter and jelly, the grape soufflé with a nutty praline sauce is light, airy, and memorable. It’s not always on the menu, but you’re likely to find another type of soufflé and other interesting dessert choices.
If you can spare any stomach space after indulging in Mistral’s truffle macaroni with Madeira and Parmesan, dessert is a must. Executive Pastry Chef Shane Gray can take a basic concept like a s’more and fashion it into an elegant dish of chocolate mousse topped with a graham cracker crumble and a towering swirl of toasted marshmallow.
Oleana’s desserts are so good that Pastry Chef Maura Kilpatrick opened nearby bakery Sofra to sell more sweet treats. Some of Oleana’s plated desserts can be found as to-go bakery items over at Sofra. One of which is the chocolate-hazelnut baklava — cinnamon-honey syrup-soaked phyllo dough layered with bittersweet chocolate and hazelnuts. The desserts change with the seasons, and in the summer when Oleana participates in Mass Farmers Markets’ Strawberry Dessert Festival to raise money for local farmers markets, you’re likely to find fresh strawberries incorporated into an upscale shortcake. The Baked Alaska with coconut ice cream and passion fruit caramel is also intriguing.
At Sel de La Terre, the creative desserts abound, but luckily, you don’t have to choose just one. The Grand Dessert for Two provides miniature versions of all the desserts. If you go all in and order this sampler, a large platter will be set on your table and you won’t know whether to start with orange vanilla bean crème brulee or maple goat cheese mousse. And then when you start digging into chocolate desserts like the flourless chocolate decadence cake with blood orange gel and the almond chocolate mousse layer cake, you’ll be happy to see there’s also chai tea panna cotta with red wine-poached Anjou pears to cut some of the richness. Each dessert is unique and layered with flavor.
One could go to Ten Tables just for the chocolate terrine with sea salt and Thai basil ice cream and leave perfectly satisfied. The rich chocolate cake paired with the cool, slightly savory ice cream is a definite crowd-pleaser. And while panna cotta might seem a little ordinary, Ten Tables takes it from ordinary to extraordinary with the addition of Greek yogurt for a little tang and some fresh strawberries to simultaneously complement and cut the creaminess.
What restaurant serves your favorite desserts?
Working In Work-Outs Without Cost
It seems like everyone I know goes to a gym. There are colleagues of mine who sneak off to the gym on their lunch break, others who use it like a cup of coffee to wake up in the morning, and others who use it to blow off steam at the end of the day.
Despite the peer pressure, some of us loathe the gym. Maybe it hearkens back to the weight room in your high school, where you had to do arm curls next to a football player. Or maybe you don’t feel comfortable being judged by strangers in tight yoga pants. You might also not be able to afford the monthly payment, no matter how much you scrimp. Whatever the reason, the gym isn’t for everyone – but getting exercise is.
So how can you stay in shape without breaking the bank and catching an acquaintance in bright colored yoga pants that leave little to the imagination? Here are a few ideas.
Walk your way to work. Boston is unfortunately known for its slow and temperamental public transportation system. Instead of standing on a crowded train platform with fellow aggravated commuters, why not work a brisk walk in? Since I commute from North Station to a stop on the B Line everyday, I work walks in where it makes sense. Instead of waiting for a Green Line train from North Station to Government Center to connect with a B Line, I power walk the distance. If a B Line is no where in sight and I have time, I take a C Line and walk to my B Line stop, since they run parallel (well, for the most part.) If you work a walk during your commute, you’ll save time and aggravation while exercising.
Epic Esplanade. In nice weather, you’ll see the pathways along the Charles River fill up with runners for good reason. The 23 mile Charles River Bike Path is a free-of-charge, paved route whose scenery just begs you to take it in. Why run on a treadmill when you can breathe fresh air, run alongside a historic body of water and view the Boston skyline? You can bike, run, or walk the path. Even in cooler spring temperatures (like we have been having lately), its convenience to Back Bay and Downtown make it a great place to get a workout in.
The Ultimate Stair Stepper. When the Bunker Hill Monument was completed in 1843, I am sure the Boston citizens who pushed for its creation never thought it would be listed as a great place to work out for free. I apologize to those fine Bostonians who came before me, but there is no denying the monument, with 271 stairs, is a great place to get a good cardio and calf work out. I know several Charlestown residents who swear by (and probably at!) these stairs. Its hours are limited – it’s only open 9am-4:30pm, and is undergoing renovations that may occasionally take it off-line, so call ahead.
If the Bunker Hill Monument isn’t open, or you are closer to historic Harvard University, take on one of my favorite sets of stairs – the stairs at Harvard Stadium. I stumbled upon them by accident (I was covering a lacrosse game at the stadium and didn’t realize that the press box was at the very top), but realized right away what a hidden jewel they are. Not for the faint of heart, you will find hard-core weekend warriors and Harvard student-athletes using the steep stone stairs as their own personal Stair Master.
Do you have any tips for working out around Boston for free?
How to Make Kumquat Jam
Here in Los Angeles, it may seem like citrus season all year long, but it wasn’t till a few weeks ago that I noticed the kumquats in my neighbor’s yard ripening. These kumquats were tart when I bit into it, but like all kumquats, their skin had a fragrant with citrus sweetness to it. Since the fruit was too tart to eat by itself, I decided to make kumquat jam with it.
Kumquat Jam
(makes 2 pint jars)
Ingredients:
650-700 grams of whole kumquats (rinsed and shaken dry)
1 thumb sized piece of ginger
350-400 grams of sugar
water
a pinch of salt
Tools:
a small pot large enough to hold the kumquat and some water
a paring knife
a chef’s knife
cheesecloth
clean, empty jars with lids
Cutting
The first step is the most complicated and time consuming. I used the paring knife for this since it’s smaller and easier to control when doing more delicate tasks. Cut the kumquat in half lengthwise. You’ll see a long white stripe of membrane or pith. Cut that part out and poke out any seeds. Reserve these pieces in a separate bowl. Do that for each kumquat. It helps to have music playing for this tedious step. In the end, you’ll have one bowl of seeds and membrane stuff and one bowl of halved kumquats. Save the bowl of seeds and other stuff for the next step!
Starting the Pectin
Put the seeds and membranes into a small sauce pan and add enough water to cover. Turn the heat on medium, let it come to a boil, then turn it to low and let it simmer for 15 minutes, stirring occasionally so nothing burns. Add more water if it starts to look dry. The mixture will thicken.
After 15 minutes, pour the mixture into your cheesecloth set over a bowl to collect the liquid that comes out. Set this aside to drain and cool for now.
Adding the Kumquats
Slice all the kumquats into thin slices. No need to be exact here since once they cook down, you won’t be able to differentiate one slice from the other very easily. Weigh the kumquats. Don’t forget to tare your scale to the weight of your container! Halve the weight of the kumquats and add that amount of sugar to them. For example, I had roughly 675g of sliced kumquats, so I added about 350g of sugar. I don’t like when things are too sweet, but if you enjoy a very sweet jam, go ahead and make it 3/4 the weight of the kumquats.
Slice five 1/8 inch slices of ginger. Mix the sugar, ginger, and sliced kumquats together and set aside.
Back to the Pectin
When the thick liquid in the cheesecloth is cool to the touch, make a pouch out of it and strain as much of the liquid and goop out of the mixture as you can. The substance that comes out is pectin and is essential to make your jam have a nice jammy consistency. It helps to twist the pouch and scrape the sides of the cheesecloth down with a spoon.
Finishing it up
Mix the pectin liquid with a few tablespoons of water and put both back into the pot. Feel free to discard the now squeezed-dry seeds and pith. Put the kumquat and sugar mixture into the pot also. Add enough water to barely cover the top of the kumquats, add a pinch of salt, and turn on the heat to medium high.
Stir to dissolve the sugar.
When the stuff in the pot comes to a boil, turn the heat down to low and let it simmer for 45 minutes, stirring occasionally to prevent burning. The mixture will thicken toward the later half of the 45 minutes. If it becomes too thick, feel free to add more water.
When it’s the right jammy consistency, turn off the heat, discard the sliced ginger, and carefully ladle them into jars. Put them in the fridge and let it set over-night.
Ta Da! You now have brag-worthy homemade jam.
Try out more recipes from Louise at Naked Sushi
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Introduction to drinking like an Irishman (or woman)
First of all, Happy St. Patrick’s day everyone! As you probably all know, St. Patrick is the patron saint of Guinness beer who went down in legend for bringing the glory of alcohol to Ireland. So naturally, every year on March 17th we all flood our local pubs to drink like the Irish. (Don’t believe me?)
To honor this great day and properly pay homage to St. Patrick, here are a few lessons to help you on your way to being a true Irish drinking snob.
Lesson 1: Guinness
Unlike most beer, Guinness is carbonated mostly with Nitrogen, which isn’t absorbed as quickly into the beer as Carbon Dioxide. This gives the stout more of a creaming, velvety texture. To enjoy Guinness like the Irish, it is proper to wait a full 2 minutes before drinking in order to let the Guinness settle. And for those of you who really want to do it right (or rather enjoy annoy bartenders), ask for a double pour. This pour, which should take exactly 119.5 seconds, consists of filling the glass a little more than half way, waiting for it it so settle, then pouring the rest into the glass.
Lesson 2: Black and Tan
Contrary to popular belief, the Black and Tan is said to have originated in Britain and isn’t widely consumed in Ireland. However, if you insist on enjoying a pint, it’s best to fill your glass almost all the way with Smithwick’s (pronounced Smit-icks, you’re welcome) and top it off with a bit of Guinness.
Lesson 3: Whiskey
The Irish take a lot of pride in their whiskey because they invented the stuff (‘whiskey’ is derived from the Irish word for water). So tonight, skip the bourbon & Scotch unless you want St. Patrick to haunt your dreams. For those that are curious, unlike Scotch, whiskey is distilled 3 times instead of 2 giving it a smoother flavor. And unlike Irish whiskey, bourbon is make using mostly corn grains and is aged in brand new charred oak barrels giving it a distinct oaky flavor.
Types of Whiskey
- Single malt- produced from one type of malted grain and distilled in a single distillery
- Blended – A mixture of various kinds of whiskey such as grain whiskey, malt whiskey, and a pot-stilled whiskey
- Pure Pot Still – Refers to whiskey distilled in pot stills (large copper heating vessels) and contains a combination of malted and un-malted barley
And there you have it, a simple explanation of Irish drinking to prepare you for your exploits. Play it safe, and good luck tomorrow morning.
Best Places To Share Small Plates In And Around Boston
Restaurants that offer small plates cater to their food-loving patrons who yearn to try a bite of everything. They’re great places for large groups, as long as everyone is into sharing family-style, and they’re also perfect for romantic dinners for two. If you’re one of those people who can never decide on just one thing, why not head to one of these spots where it’s more than okay to order a number of different small plates?
Dali
415 Washington Street Somerville, Mass. 02143 617-661-3254
Dali, located in a small, unassuming building at the corner of Washington and Beacon Streets, is not much to look at from the outside, but once you get in, you’ll immediately feel transported to Spain. Grab some sangria at the bar while you almost inevitably wait for a table. The space is small, yet cozy and inviting.
Highlights off the menu include the ever-popular gambas al ajillo (garlic shrimp), queso rebozado con miel (fried Spanish cheese with honey and sweet onion), and patatas bravas (deep-fried potatoes with piquant tomato sauce and aioli).
Dali has two sister restaurants: Tapeo in Boston’s Back Bay, which is known for its mouthwatering tapas, and Cuchi Cuchi in Cambridge, where you can find international small plates.
Coppa
253 Shawmut Avenue Boston, Mass. 02118 617-391-0902
Coppa, a small but far from quiet enoteca in Boston’s South End, from favored local chefs Ken Oringer and Jamie Bissonnette, serves seasonal Italian small plates. Head to Coppa to sample stuzzichini (Italian small bar snacks), house made charcuterie, handmade pastas, wood-grilled pizzas, and even offal.
The stuzzichini offerings range from arancini to smoked beef tongue. And fried beef tongue is on the offal menu along with fried pig’s head terrine and foie gras. For the less adventurous, the antipasti selections like house made burrata and charcuterie offerings like duck prosciutto are not to be missed.
End your night with a palate-pleasing scoop of house made gelato.
Piattini
226 Newbury Street Boston, Mass. 02116 617-536-2020
Serving Italian dishes in small portions is Piattini Wine Café, a subterranean restaurant on Newbury Street. If you don’t have a reservation, there’s not much room for waiting in the restaurant itself, but you can sip some wine at the gelateria upstairs until your table is ready.
Dinner begins with a basket of rustic Italian bread and olive oil for dipping. Light starters include salads ranging from arugula to Tuscan and cold small plates like shrimp bruschetta and carpaccio.
Pasta fans need not commit to just one dish and will adore the selection of ravioli, gnocchi, orecchiette, and more. The ravioli di zucca gialla (butternut squash ravioli with apple cider, brown sugar, and sage) is a sweet counterpart to more savory pasta dishes like the Bolognese (homemade fusilli with traditional meat ragu).
Keeping with the diminutive theme, Piattini offers wine flights to accompany your meal. Choose from five different sets, and a trio of wines served in small glasses will be set before you complete with a placemat describing each wine and reminding you which is which.
Small Plates
56 Jfk Street Cambridge, Mass. 02138 617-441-0056
Tucked down an alley in Harvard Square is the hidden gem Small Plates. Inside you’ll find white tablecloths and a small bar, but outside you’ll feel as though you’re sitting in your own backyard. So if you go to Small Plates on a warm spring or summer evening, try to snag an outdoor table.
Appetizer-sized dishes abound at this seasonally inspired eatery. The mezze platter with roasted vegetables, hummus, and muhammara is a light lead-in to the tapas selection, as are any of the salads. Pissaladiere, a French-style pizza, changes daily. Warm squash “fettuccini” with a tomato romesco sauce surprises and delights with its lightness and subtle heat. The Moroccan lamb chops with lemony Israeli couscous makes a perfect dish for two.
Stop by for the Happy Tappy Hour, held from 5 p.m. to 6 p.m., Tuesday through Saturday.
Tico
222 Berkeley Street Boston, Mass. 02116 617-351-0400
Tico, the newest venture from chef/owner Michael Schlow, claims to be American at its core but influenced by Spanish, Mexican, and South American food. Residing in a sizable space in Boston’s Back Bay, it’s accommodating to large groups.
Start the night with a margarita. (Flavors range from traditional to pomegranate to blood orange.)
While there are entrees, the tacos and tapas are the way to go to taste a number of different dishes. The creamed corn, while there doesn’t seem to be anything creamed about it, is a standout with crispy bacon, spicy chiles, and Thai basil. The octopus, with yellow peppers and citrus, is not to be missed. And spicy shrimp tacos paired with avocado and bacon are also sure to please.
Stay for dessert as Tico has delectable choices like a chocolate tart with tres leches ice cream and a caramelized banana split with chocolate and peanut butter accompaniments.
Toro
1704 Washington Street Boston, Mass. 02118 617-536-4300
A tiny spot in the South End, Toro doesn’t take reservations and is always packed. Try a Tinto de Verano — a seemingly odd but refreshing mix of red wine and lemon-lime soda — while you wait for a highly coveted table.
Toro’s menu consists of traditional and modern Spanish-style tapas made from locally sourced and sustainable ingredients. The pan con tomate — toasted bread topped with tomatoes, olive oil, and sea salt — may sound simple but it’s full of flavor. The foie gras with pear and bacon chutney is also tasty. Seeing someone beside you digging into the house special, maz asado con aioli and queso cotija (grilled corn with aioli and aged cheese), will make you want to order your own.
While the roasted bone marrow or sea urchin might call out to you, Toro does less-adventurous-sounding dishes like hamburgers and short ribs equally well and adds an element of adventure to those too (think Armagnac-soaked prunes and smoked tomatoes).
Be prepared to wait, but the food will be worth it.
Read more from Megan at Delicious Dishings
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DealPop and Boston Sitting in a Tree
We have big plans for 2011 (see Su’s post on our New Year’s Resolutions. While we’ve been rolling out some crazy cool features, we’ve also been putting together a plan to bring DealPop to new cities.
First up is the great city of Boston.
We know folks love using DealPop to find the neighborhood café of their dreams, the perfect restaurant for their upcoming date, or the opportunity to try something totally new—like skydiving. The City on the Hill is a treasure-trove of smart, savvy folks with cool, new technology, innumerable blogs, and a propensity for living life to the fullest. Couple that with the fantastic local businesses and it was made abundantly clear Boston and DealPop were a match made in heaven.
With an over 400 year history of being a hotspot of awesome, we’re super excited to be a part of Boston– as I’m writing this, a day before we launch, we’re already feeling the love of Beantown.
Today is also the day we re-launch the San Francisco Peninsula.
We’ve expanded the number of cities we’re crafting offers in and can now be found from Burlingame to San Jose to Fremont and all stops in-between, now reaching over 2 million happy people. To mirror this expansion, we’ve renamed the market “SF South Bay” and are excited about all the new offers we have queued up in the area.
February may be the shortest month in the entire Gregorian calendar, but here at DealPop we still go big! Get ready for even more expansion as the year unfolds—the only question is “Which fantastic city is next?”
Which city do you want to see DealPop arrive in this year?
