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	<title>BeantownEats &#38; BeantownDrinks - Boston MA Food and Drink Website &#187; Location</title>
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	<link>http://beantowneats.com</link>
	<description>Boston Food &#38; Drink Website</description>
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		<title>Salty Pig&#8217;s Tasting Menu</title>
		<link>http://beantowneats.com/salty-pigs-tasting-menu/</link>
		<comments>http://beantowneats.com/salty-pigs-tasting-menu/#comments</comments>
		<pubDate>Thu, 14 Feb 2013 01:34:42 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[back bay]]></category>
		<category><![CDATA[chacuterie]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=8143</guid>
		<description><![CDATA[General Info Website: http://www.thesaltypig.com/ Location: Back Bay Address: 130 Dartmouth St T Accessible: Back Bay (orange) and Copley (green) Menu: Lunch ($8-15), Dinner ($8-18), Brunch ($8-10), Drinks (beer, wine, cordials) Food Type: Cheese and chacuterie, salads, pizza, pastas Atmosphere: Casual, fun, bar seats and high-tops Featured: New Tasting Menu When: Every Tuesday and Wednesday, Reservation only. Seatings at 5:30 and 8:00 (beginning Tuesday, March 12) What: Two seatings at our Chef&#8217;s Bar accomodating 1-4 guests. Guests will have the option of choosing 5 or 7 courses, they will also have the option of choosing to have wine pairings with each course. Cost: 5 courses $45, with wine pairings $70 7 courses $60 with wine pairings $100 Menu: Seasonal and creative cuisine, with emphasis on French and Italian technique and flavors created using locally sourced ingredients. Service: The Chef and The General Manager/Sommelier will prepare and present food in the open kitchen where guests can watch their food being cooked and plated and talk with the Chef if they would like during their meal. The following is an example of what you might expect from the Tasting Menu. Ingredients, and Chef&#8217;s whims, will change by day but the courses are sure to be fabulous. Amuse: House-made stracciatella with balsamic Array of Salty Pig Parts Proscuitto-wrapped fried dough Potato soup Head cheese Salad: Beets with Charred Endive, Winter Citrus, Creamy Feta Dressing First: Grilled Calamari with Artichoke Tempura, Kalamata Olive, Meyer Lemon Second: Potato Gnocchi with Lamb Neck Ragu, Pecorino, Olio Verde Main: Pork Tasting with Squash, Roasted Grapes, Cavolo Nero Dessert: Vanilla bread pudding Tasting Menu Final Thoughts: I always hesitate with Tasting Menus; what if there&#8217;s something I don&#8217;t like? What if the chef is too &#8220;out there&#8221; for my taste buds? Is it worth the money? This is the constant battle that goes on in my head and what I have to come to learn is that, YES it is all worth it. What better way to get to try a bunch of small plates without having to share with a group of friends and fight over the last small morsel on the plate? Portion sizes are appropriate so you don&#8217;t roll through the doorway on your way out, all the while allowing you to try five to seven different things. I would also opt for the wine pairing here as well, as Sommelier Jillian Rocco definitely knows her wine (and is a huge sherry fan if you&#8217;re into that) and happened to serve one of my favorite wines of the new year (Alvear Oloroso Asuncion from Montilla-Morilles, Spain) which to me, drank like a vin santo without the price tag. Chef Kevin O&#8217;Donnell is serving up some mighty tasty things at Salty Pig, so even if you opt out of the Tasting Menu, your meal is sure to bring enjoyment. For a look at my first visit to the Salty Pig, check out Wine and Cheese, Beer and Burgers. This dinner was complimentary; all opinions are honest and my own. Do you enjoy tasting menus, or prefer to order from the regular menu?]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Bogie&#8217;s Place</title>
		<link>http://beantowneats.com/bogies-place/</link>
		<comments>http://beantowneats.com/bogies-place/#comments</comments>
		<pubDate>Thu, 24 Jan 2013 16:46:51 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Boston]]></category>
		<category><![CDATA[downtown crossing]]></category>
		<category><![CDATA[Martini]]></category>
		<category><![CDATA[Old Fashioned]]></category>
		<category><![CDATA[Steak]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=8029</guid>
		<description><![CDATA[This post may be unlike any that we have written thus far. We don&#8217;t have any accompanying pictures, so we are going to try our utmost best to describe in detail and give our dinner at Bogie&#8217;s Place the justice it deserves. Now close your eyes and let&#8217;s begin. On second thought, open them because this isn&#8217;t a narration. The walk into Bogies Place was unique in itself. First, you have to stroll through a bumping JM Curley while doing your best not ordering a round of drinks. When we reached the far end of JM&#8217;s bar, we were immediately greeted by a couple of familiar faces, Patrick and Kevin, who whisked us behind a curtain to a small room in which we have been before, but somehow the space felt transformed. The whole entrance reminded me of the movie Swingers, when the guys walk through the kitchen to the club. The walls inside Bogies are a dark velvet-esc color evoking a feeling of an old jazz club. There are only three tables, a high booth, and a few bar seats (12-14 seats total), so we suggest making a reservation early. Once seated, it&#8217;s easy to notice how far apart the tables are spaced to create an intimate dining experience. We were quickly greeted by our server and bartender, Tracy, who has served us before and we love. The jazz music fit the room and vibe perfectly. The volume was low enough to hear your dining companion but loud enough to drown out the tables next to you. In the background, you hear a bustling jm Curley, which compliments the ambiance nicely. The menu boasts of mainly steak entrees and a la carte selections for very reasonable prices. There is also &#8220;Bogie&#8217;s Seven&#8221; dishes that will rotate monthly to keep things fresh. For starters, you can also have soup or salad. Like JM Curley, the cocktail menu at Bogies is divine . The drink menu echoes the dinner menu with an al a carte martini menu and also has other delicious, classic libations. Lin ordered a Plymouth martini with Boisserie vermouth and blue cheese-stuffed olives. She said it was the smoothest Martini she has ever had. True to form, I tried to recreate it at home, but Lin still says Tracy&#8217;s was better, to which I am comfortable admitting that it was. I started with the Remember the Maine cocktail and it was equally amazing. The absinthe was a refreshing flavor to start the meal and cleanse my palette. We ordered the arugula salad to kick things off. The salad was the perfect size for sharing. It was dressed with apple cider vinegar, walnut oil and fiddlehead tomme, which gave it a nice sweetness as well as a hint of nuttiness. This dish was a great way to begin a heavy meal to-be. For dinner, we ordered steak, obviously. Lin went with the NY Strip, which is dry aged for thirty days and added the Hudson Valley foie gras butter. I decided to go big and saddle up with the Cowboy steak (USDA Prime). I took it even further and hooked up my steak with the house rub, which is similar to a Montreal seasoning. We also ordered a side of their shoestring fries that was a huge portion, perfectly seasoned and crispy. You can&#8217;t have steak without some kind of potato. I say this without any hesitation&#8230; both steaks were absolutely amazing and as good, if not better, than some of the bigger known steak houses in the city. The two thick pieces of steak were cooked perfectly to a medium rare and were also timed just right between courses, which seems to becoming a lost art at restaurants. My Cowboy steak, which earned me a &#8220;You&#8217;re my hero for ordering this&#8221; from Kevin, was so succulent and full of flavor that I immediately stated that we need to come back ASAP. My nightcap for the evening was the Old Fashioned. One of my all-time favorite classic cocktails. This one was money. I even mentioned to Tracy that it was the best Old Fashioned I have ever had in a restaurant. It was exactly the way I make it, the old, old way. One of our favorite aspects of this dining experience was the &#8220;Adults Only&#8221; concept, prominently displayed on the wall just as you enter Bogie&#8217;s Place, as well as their no cell phone policy. Imagine no luminous cell backlight next to you, no errant iPhone-ography flashes, no obnoxious guest talking at twice the volume of normal dinner conversation because he/she is on a cell phone. Here, you only focus on your dining companion, the drinks, the food, the ambiance. You get all of that at Bogie&#8217;s, and it is pure magic. So grab that special someone or anybody you can stand being around, pocket those phones, arrive with an empty stomach and treat yourself to an era of jazz and supper clubs, classic cocktails and a perfect steak at Bogie&#8217;s Place&#8230;the bar behind the bar. Menu Items We Want to Have Next Time: Caviar: I don&#8217;t love caviar, but I am dying to try this. If you have a party of 4, definitely consider ordering this. The price may seem high, but it&#8217;s really a bargain. The chilled vodka is a great touch. Improved Champagne Cocktail: I let Kevin down by not ordering this, but I plan [...]]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Cinquencento</title>
		<link>http://beantowneats.com/cinquencento/</link>
		<comments>http://beantowneats.com/cinquencento/#comments</comments>
		<pubDate>Tue, 15 Jan 2013 20:52:39 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[brussels sprouts]]></category>
		<category><![CDATA[cured meat]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[octopus]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[south end]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7913</guid>
		<description><![CDATA[Big. Bold. And Roman. From the walkway leading to the main entrance, the lighted stairway up to the main dining room, and pillars filled with bottles of Campari, Cinquecento has brought some panache to the South End. Space: The main dining and bar are located up a set of dizzying stairs. Slightly raised circles are lighted to give an entrance that I imagine you&#8217;d see in Vegas. Ladies, step with caution if wearing heels. The Friday evening crowd was pulsing with excitement, so much so that it was difficult to hear our dining companions despite being seated at a very small table which was not ideal for the numerous appetizers and salads we ordered to share. Cocktails: Two things jump out on the cocktail list: a large selection of amaro and a Negroni flight. The flight consisted of a traditional Negroni followed by two iterations, which were really like two separate cocktails. Despite being tasty 3 ingredient cocktsils, you might not associate either with a Negroni if you didn&#8217;t already know it was part of a flight. It would&#8217;ve been nice to see closer variations of the classic Italian cocktail, like an aged Negroni or one with Aperol or dry vermouth perhaps.  For something lighter, try the Finocchio. The egg white (not listed on the menu, but in the drink) brings a delicate smoothness to this aperitif-type drink. Amari Finocchio; Skyy Vodka, fennel Cordial &#38; Grapefruit Bitters Negroni Flight (classic, rye, Hendricks) Appetizer Highlight: Grilled Octopus. I&#8217;ve had good and not so good experiences with octopus, and this dish may have surpassed the other good ones. Perfectly-grilled with a lot of flavor, the texture was palatable and the taste was spot on. Grilled Octopus, Celeriac &#38; Taggiasca Olives, $11.75 Add Some Greens: The Kale Salad and Brussels sprouts are great options that go above and beyond a typical house salad. Portions are large enough that even the four of us could each have a few bites. Tuscan Kale with Shaved Pecorino, Pignoli &#38; Lemon; $6.50 Roasted Brussel Sprouts, Pancetta &#38; Ricotta Salata; $8.75 The Dish I&#8217;d Go Back For: Rigatoni alla Norcia. Ground fennel sausage allows each bite to have all of the flavors of the dish. After a few appetizers and salads, this portion was large enough for leftovers. Fennel Sausage, Cognac Cream,‏ Basil, Pecorino; $16.75 Good, but Not Great: Jon is a huge fan of Cinghiale, a classic Italian dish with a wild boar ragout. Because it&#8217;s difficult to find, he was excited to try it at Cinquecento. Unfortunately, their addition of raisins really brought a sweetness to the dish that, in his opinion, took away from the usual richness and flavor of the boar meat. Great for Sharing: A salumi plate consisting of very thinly-sliced meat, with large portion sizes for everyone at the table to enjoy. Coppa, Prosciutto di Parma, Sopressata Piccante; $15 Final Thoughts: I don&#8217;t quite see Cinquecento as a high-end Roman trattoria, but rather as a fun, new spot to meet friends and share some food. The large space isn&#8217;t really like anything else in the South End and I was pleased with all of the options for shared plates amongst friends. Vin Santo Cinquecento is located at 500 Harrison Ave in the South End. Have you been to Cinquecento? What did you think?]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Brunching at Farmstead Table</title>
		<link>http://beantowneats.com/brunching-at-farmstead-table/</link>
		<comments>http://beantowneats.com/brunching-at-farmstead-table/#comments</comments>
		<pubDate>Tue, 08 Jan 2013 20:48:19 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Greater Boston]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[Bloody Mary]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Farm to Table]]></category>
		<category><![CDATA[Newton]]></category>
		<category><![CDATA[panc]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7482</guid>
		<description><![CDATA[Once upon a time on a warm Saturday in December, a Chef who does not like cooking eggs, cooked up brunch. And not just your average greasy-spoon type brunch either. A locally-sourced brunch in line with the simple and fresh style of Farmstead Table. We had heard that Chef Sharon Burns was planning to bake a pastry basket for brunch, and I&#8217;m not kidding you that I thought about it the whole week leading up to brunch. And it lived up to all expectations! I can&#8217;t tell you the last time I had a chocolate croissant but this was devoid of any commercial bakery staleness. This croissant, along with a plain croissant, both had that special made-from-scratch look, texture and taste. There was also a delicious pumpkin muffin and a perfect popover (not pictured). Jon went with his usually pancakes, but these were sweet potato pancakes; lush, savory, yet still light and fluffy. When Chef first told us about brunch, he mentioned getting eggs fresh from Allandale Farm. Even though bacon and eggs might seem like a less-than-exciting brunch choice, Chef&#8217;s enthusiasm was contagious. And you know what? They were the best scrambled eggs I&#8217;ve ever had. Creamy, fluffy, perfect consistency. The other bonus of this dish: Sharon&#8217;s amazing smelt bread toast. Now if only we can convince Chef Chad to host brunch more often Where have you been brunching lately?]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Lounging at Bar 10 in Copley Square</title>
		<link>http://beantowneats.com/lounging-at-bar10/</link>
		<comments>http://beantowneats.com/lounging-at-bar10/#comments</comments>
		<pubDate>Fri, 04 Jan 2013 00:39:44 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[After Work]]></category>
		<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Burger]]></category>
		<category><![CDATA[Copley Square]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[Martini]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[wings]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7664</guid>
		<description><![CDATA[It&#8217;s Friday and you are eyeing the clock, the countdown is on until 5 o&#8217;clock when you will be rushing out the door and meeting friends and/co-workers for a drink after work. You&#8217;re in Copley Square, where do you go? Sure, some options come to you easily: Oak LBK, Lolita, Globe, or perhaps a couple of block walk to Newbury St. Ever think about Bar 10, the bar and lounge located in the Westin Copley Place? We never had either, but were pleasantly surprised. A few reasons we think you should head to Bar 10: Lounge: While a bar runs along one wall directly as you walk in, it&#8217;s the lounge that really separates this space from others in Copley Square. Numerous tables are scattered in the middle of the area while longer tables with adjacent couches easily accommodate a larger group of ten to twelve. They also have plenty of large flat screen tv&#8217;s for you sport fans. Orange BBQ Wings: spicy, sweet orange sauce celery &#38; carrot sticks; $12 Lots of &#8216;Tinis&#8217;: For -tini lovers, Bar 10 boasts a cocktail menu of over ten martinis. (Craft cocktail fans should enter with caution.) pearl pomegranate, pom juice, lime; $14 Menu Variety: Very reasonable and appealing prices on a menu filled with items perfect for sharing compliment the lounge atmosphere.  Although broken into the familiar (starters, soups &#38; salads, flatbreads, paninis &#38; sandwiches, entrees), this menu offers American fare unlike others in the area. Mini Cone of Tuna: Their ahi tuna poke appetizer is delicious, fun and easy to eat. raw tuna tossed in soy glaze, toasted sesame seeds, avocado served in a curry cone; $16 Celery on a Pizza: Their Buffalo Flatbread is just a little but different from everyone else&#8217;s, with sweet leeks, micro celery and bacon bits. A great size for sharing, yet large enough to order as a meal. spicy chicken strips, sweet leeks, blue cheese &#38; mozzarella, smoked bacon bits, micro celery; $16 Burger + Fried Lobster: Their burger is topped with a piece of lobster tempura. Unique and tasty. (Beware: this burger is very large and may be messy.) tempura maine lobster tail, asparagus spears &#38; spicy aioli; $19 Location Location Location: Conveniently located for an after-work drink, a meet up spot before hitting the town, or a great option for late-night snacks. Bar 10 also features a DJ on Thursday nights, when they open up their back bar for an upbeat evening. You might not find an Aviation or a Last Word on their cocktail menu, but you will find a great place to sit and relax with a group of friends over some tasty food. All without breaking the bank. What is your go-to after work spot?]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Farm to Post at Post390</title>
		<link>http://beantowneats.com/farm-to-post-at-post390/</link>
		<comments>http://beantowneats.com/farm-to-post-at-post390/#comments</comments>
		<pubDate>Thu, 20 Dec 2012 20:54:21 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[cleanse]]></category>
		<category><![CDATA[Copley Square]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[Farm to Table]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[rabbit]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7611</guid>
		<description><![CDATA[At first I thought it was just a catch phrase, maybe even a gimmick trumped up by a marketing team. But the more I experience the farm-to-table movement, the more I&#8217;ve fallen in love with it. It&#8217;s no surprise that we have been kind of addicted to Newton Centre&#8217;s Farmstead Table, whose name already suggests the courting of local ingredients. Copley Square&#8217;s Post 390 has added a rotating farm-to-post menu, in addition to their regular and dinner menus; here are the highlights from our visit. House-Smoked Atlantic Salmon with Pickled Root Vegetables Rotating Menu: Focusing on local ingredients means keeping up with what is available and in season. The happy consequences are more variety for you and that you know exactly where your food comes from. Braised Rabbit in Marsala Grilled Maple Sugar-Spice Rubbed Pekin Duck Cocktails: We have been to Post 390 for cocktails on several occasions as their location is very convenient for after-work drinks for us. Their menu is very diverse and has a drink for everyone. I was pleasantly surprised to see the Deep Cleanse cocktail on their new Fall cocktail menu. With gin, honey, lemon and a cayenne-sugar rim, this drink has all the makings of a cocktail that is a little easier on your system that those laden with sugars or artificial sweeteners. And it was very tasty to boot. (Stay tuned for a January post with more details of exactly why this cocktail is a great option.) Space: A great perk about Post390 is the availability of their tavern menu. For evenings when you&#8217;re just looking for cocktails at the bar or a bite that is quicker and lighter than a full dinner, you can order the likes of a burger or flatbread. Also check out their daily selection of local, artisanal cheeses and raw bar selections. You may also dine in the upstairs dinning room for a more intimate dining experience. Bar Flatbread Bacon: It seems like everyone is still on the bacon bandwagon, and Post390 has taken advantage of the craze by putting it in their cocktails! The Fig N Pig ($14) has become a recognizable drink around the city, with Bacon-Infused House-Smoked Bulleit Bourbon, Punt E Mes, Fig Purée, Orange Bitters, Bacon Praline Rim and a tight curl of orange peel garnish for the tail. A tasty cocktail and creativity: that&#8217;s what they are doing over at Post 390. Post 390 is located at 406 Stuart Street, on the corner of Clarendon and a short, 2-block walk from the Copley T station. Our visit was complimentary; opinions are our own. What has been your favorite farm-to-table experience?]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>First Printer</title>
		<link>http://beantowneats.com/first-printer/</link>
		<comments>http://beantowneats.com/first-printer/#comments</comments>
		<pubDate>Wed, 19 Dec 2012 16:32:25 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Greater Boston]]></category>
		<category><![CDATA[Cambridge]]></category>
		<category><![CDATA[fried chicken]]></category>
		<category><![CDATA[Harvard Square]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[waffles]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7595</guid>
		<description><![CDATA[Brother Cleve is a man of many hats, and the one he was donning over the fall was that of a cocktail menu writer for The First Printer in Cambridge. Here&#8217;s a few reasons you should go and check it out. Space: The beautifully designed space uses cool red tones with touches of vibrancy. Old printing sets adorn the walls. There&#8217;s even a small back room that used to be an old bank vault. The door alone is worth check out. Bar Area Dining Room A damn good Pisco Sour: Brother Cleve is a brand ambassador for Macchu Pisco, and you can bet that he can make as authentic of a drink as anyone. Pisco Sour Cocktail Menu: The menu is extensive, with something that will appeal to everyone. If you have a hard time navigating or making a selection, ask one of the staff behind the bar and they will be happy to help. Nap (green chartreuse, cummel caraway, Pierre Fernon cognac, creme di violette float) Service: Impeccable. Do yourself a favor: go early on a Sunday and sidle up to the bar when Cleve&#8217;s apprentice (yup, there&#8217;s a such thing as a mixologist apprenticeship now) Al Mariano is behind the bar. Having grown up with a family in the restaurant business, Al understands customer service in a way that successful bartenders do. He&#8217;s also quite of a cocktail historian and ready to chat about anything cocktail related. $1 Oysters: Need I say more? Food and Cocktail pairings: This is something I wish more cocktails menu writers would consider. We have paired wine suggestions on a menu, why not paired with a cocktail? The First Printer showed a glimpse of this idea, pairing The Berkshire with Fried Chicken and Waffles. The maples notes in the cocktail play well with the sweetness of real maple syrup. The Berkshire (apply brandy, maple syrup, black walnut bitters) Chicken and Waffles (buttermilk fried chicken, maple bourbon butter, homemade marmalade; $18) Knowledgeable Staff: Not only are they great at cocktails here, they also excel in the wine category. So if you&#8217;d prefer your steak with a glass of red, don&#8217;t be afraid to ask for a recommendation. Steak Frites with Shrimp and Grits If the charming decor is enough to lure you in, then Cleve&#8217;s cocktail program seals the deal. The First Printer is located at 15 Dunster Street in Harvard Square, Cambridge. Have you had a cocktail and food pairing before?]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Fogo de Chao Brings Brazil to Boston</title>
		<link>http://beantowneats.com/fogo-de-chao-brings-brazil-to-boston/</link>
		<comments>http://beantowneats.com/fogo-de-chao-brings-brazil-to-boston/#comments</comments>
		<pubDate>Thu, 06 Dec 2012 15:26:17 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Brazilian]]></category>
		<category><![CDATA[Copley Square]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[salad bar]]></category>
		<category><![CDATA[Steak]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7525</guid>
		<description><![CDATA[Last month, Brazilian cuisine hit Boston with a modern fare. Fogo de Chao is large chain out of Brazil that carries out the gaucho way of serving: large hunks of skewered meat arrive at your table for your choosing, then the theme-dressed gaucho-chef will cut you as many pieces of meat as you&#8217;d like. Sound overwhelming? Here&#8217;s what we thought of our first experience. Atmosphere: Fogo de Chao&#8217;s space within the Westin in Copley Square is huge. So large that it fits my vision of many Vegas restaurants: sprawling spaces, friendly and bustling service, and indulgence at every turn. Service: Service is performed as a team. After getting situated at your table, you are given instructions for dining: When you&#8217;d like the gauchos to come to your table, flip you card to green; when you&#8217;d like eat what is on your plate without being interrupted, flip to red. Considering the amount of space they need to cover, we found the service excellent. When we requested a piece of lamb be medium rare, the gaucho did not have the appropriate temperature available and sure enough, returned about ten minutes later when a nicely-cooked, medium rare chop (obviously not pictured below). Drinks: A large selection of caipirinha ($10-12), a staple of Brazil, are available on the menu. They also boast a nice wine selection. But the highlight of the spirits here is the beverage cart! Yes, an old school beverage cart is pushed around the dining room for your ordering pleasure. Salad Bar: Your meal includes a salad bar buffet, filled with cured meats, cheeses, salads and traditional salad toppings. I liked this advice on Twitter: do one loop around the salad bar before even picking up a plate. You won&#8217;t want to spoil your appetite on greens, so only select a few of your favorites from the salad bar. Meats: You can find a full listing, complete with descriptions, of the fifteen (yes, you read that correctly) meats available. Some of our favorites include their signature picanha, lamb shops, linguica and beef ancho. Tip: ask for the side sauces for the meat. The hot sauce and chimicurri compliment the meat very nicely. Sides: A couple of side dishes are served with your meal. We were treated to caramelized bananas (which reminded me if fried plantains by their preparation), garlic mashed potatoes and crispy polenta sticks. Desserts: Despite barely having any room, we were talked into trying two of their desserts. The Creme Brule ($9) was traditional with a nice browned crust on top, it was their signature dessert that stole the show. Gorgeous in presentation, the Papaya Cream ($9) was creamy yet light, and topped with Chambord to add just a touch of sweetness that doesn&#8217;t overpower the pudding (which we were afraid of, and pleasantly surprised when it all came together quite nicely and wasn&#8217;t too sweet). Creme Brulee Papaya Cream Cost: The full dinner with salad bar is $46.50 per person; just the salad bar is $22.50. Drinks and dessert are not included. Final Thoughts: We enjoyed our meal at Fogo de Chao. It&#8217;s not like anything else that Boston has to offer, especially if you are a meat lover. With the amount of food that is served and price, I can&#8217;t say I&#8217;d go there too regularly, but the dining experience is unique and the food is decent. As the holidays approach, the idea of an all-you-can-eat buffet makes me question how much of their food is wasted: it would be very easy to try one or two bites of everything and really get your money&#8217;s worth, but I&#8217;m sure many restaurants, especially those that serve large portions, wrestle with the same issue. Our meal was complimentary; all opinions are our own. Have you dined at Fogo de Chao or another Brazilian steakhouse? How did you like the gaucho experience?]]></description>
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		<title>Bar Menu at Pigalle</title>
		<link>http://beantowneats.com/bar-menu-at-pigalle/</link>
		<comments>http://beantowneats.com/bar-menu-at-pigalle/#comments</comments>
		<pubDate>Wed, 05 Dec 2012 15:46:48 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Burger]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[theatre district]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7490</guid>
		<description><![CDATA[Since this post is long overdue, I thought we&#8217;d ride the coattails of the recent media blitz over the Facebook spat between the now infamous Sandy and Chef/owner Marc Orfaly at Pigalle to discuss my most recent visit there. Too soon? I didn&#8217;t think so. First let&#8217;s talk about their cocktail menu. We all shed a tear when Michael Florence left his three-year tenure at Pigalle for Shanghai. Then held a collective breathe as we awaited his replacement. Well the wait has been over for a little while now and Pigalle&#8217;s new cocktail menu delivers. In what might be my new favorite winter drink, the Seelbach is a perfect combination of bourbon and bitters, topped with a touch of bubbly. Seelbach (bourbon, combier, angostura bitters, Peychaud bitters &#38; sparkling; $9) This visit to Pigalle was to check out their Monday night bar menu, available on Monday&#8217;s in the dining room as well as at the bar. At reasonable prices and a lot to choose from, this menu is great for an intimate night at the bar with a date or for sharing among a small group of friends. And I do mean small. While I love the cozy atmosphere at the L-shaped bar, it seats three or four across and then two or three on the other leg. Oysters on the Half Shell ($12) go particularly well with the Seelbach, and I thoroughly enjoyed Pigalle&#8217;s house-made tomato and cucumber mignonette. Also enjoy $1 oysters on Fridays! Clams Casino (smoky bacon &#38; panko; $12) offers a delicious and warm seafood option, great for sharing and perfect on a chilly winter evening. For a second cocktail, I tried the Bare Knuckles, which was had a refreshing aspect from the ginger beer while still carrying a hint of winter in the Irish whiskey. Bare Knuckles (Irish whiskey, yellow chartreuse, cocchi americano, fresh lime and ginger beer; $11) Smoked Trout Fried Rice (chinese sausage, yellow leeks &#38; ginger; $12) was a very fun presentation of a street-food type dish. Chinese sausage is an ingredient that I&#8217;ve seen pop up more and more, and really enjoy. This dish comes together with simple flavors that are easy to eat and enjoy. Pigalle Angus Burger (sharp cheddar cheese, caramelized &#38; fried onions, house-made condiments &#38; fries; $14) was served in slider form for us, and obviously smaller than the full-sized burger on the menu. I&#8217;m still amazed at how chef&#8217;s are still able to cook a slider to a nice medium rare despite the small size of the meat. Order this burger Tuesday through Thursday and get it paired with a glass of Goose Island Pepe Nero Black Rye Saison for $18. Our visit ended with a few off-menu items, including a jar of egg, shrimp and mushrooms, which was unlike anything I&#8217;ve ever tasted before. The texture was a little a little challenging for me, but all of the flavors were there. The Short Rib Shepard&#8217;s Pie was as rich of a winter dish as I&#8217;ve had yet this season. Egg in a Jar Short Rib Shepard&#8217;s Pie After a night of trying many of Chef Orfaly&#8217;s dishes, I have a very hard time believing that anything coming out of his kitchen could taste anywhere even close to vomit. Pigalle is just not the type of restaurant to produce food that doesn&#8217;t taste good. Sure, everyone has a bad night once in a while (although I&#8217;ve yet to experience this at Pigalle) and might overcook a burger or a bird, but that&#8217;s completely different (in my book anyway) than a dish having a foul taste to it. And in the world of social media when people can basically say anything they want for everyone to see, I appreciate a Chef/Owner who stands up for his/her staff and restaurant (perhaps with a little less expletives) and proves once again that chefs are a passionate bunch that you probably shouldn&#8217;t mess with. So regardless of who&#8217;s &#8220;side&#8221; you are on, I&#8217;d eat at Pigalle any night of the week. Did the Facebook spat change your opinion of Pigalle?]]></description>
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		<title>Fall Musings at Canary Square</title>
		<link>http://beantowneats.com/fall-musings-at-canary-square/</link>
		<comments>http://beantowneats.com/fall-musings-at-canary-square/#comments</comments>
		<pubDate>Wed, 14 Nov 2012 17:52:33 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Greater Boston]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[tortellini]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7396</guid>
		<description><![CDATA[Being the week before Thanksgiving, this might not be the best time to let you in on a little secret of mine, but I&#8217;m going to tell you anyway: I am not a fan of Thanksgiving. There. I said it. I love seeing family, I love that it starts to usher in my favorite holiday, and I love that it signals the ok to start listening to Christmas music on Pandora at work. But turkey? No thank you. Stuffing? Eh. I like my mom&#8217;s version with breakfast sausage and that&#8217;s about it. Fall spices in general just don&#8217;t resonate with me like they do with most people and I will definitely pass on carrots and turnips. Enter Canary Square. On a chilly evening a few weeks back, Canary Square in JP cooked up a fall-themed dinner, complete with beer pairings, and it was exactly the meal that I would love to have for Thanksgiving. All the flavors of fall were there: sage, carrots, pumpkin, but with a depth of flavor that goes above and beyond any turkey that I&#8217;ve ever had. Acorn Squash Tortellini (mozzarella, brown butter, spinach, parm) Tortellini were delicately assembled with house-made pasta and mozzarella and filled with spinach and parmesan. The sweetness of the brown butter was noticeable yet not overpowering. The simplicity and size of this dish were perfect: enough to have more than one bite, but still leaving plenty of room for the epic main entree. Roasted Porchetta (potato puree, baby carrots) Turkey be gone. Behold: pork. Pork wrapped in pork actually, the loin and belly rolled and then roasted for a dish unlike any other I&#8217;ve ever had. There was a saltiness to the tenderloin, but that was pacified by the rich belly. Local carrots offered a hint of sweetness to balance the savory layers pork. I am not joking when I tell you that I asked Chef Dave Schneller if he would cook this for me for Thanksgiving. Pot de Creme (sugar pumpkin, maple, ginger snap) Lastly dessert. Pot de creme of pumpkin, creamy and delicious in its own right, but the highlight for me was the ginger snaps. These thin wafers had enough substance to withstand being used as a scoop for the pot de creme but just soft enough to to not break into lots of tiny crumbs when you take a small bite. During dinner I was looking at their regular dinner and beverage menus and noticed they have mocktails! I know this is just a small side note, but as someone who dines out for lunch and refrains from mid-day, work-week adult beverages, I really appreciate seeing options other than just water and soda on a menu. I&#8217;ve yet to dine off the regular menu at Canary Square, but if this dinner is any indication of the kitchen talent, I would definitely be ready to head back for another meal. This reclaimed auto-body garage-type space is complete with a full wall of windows that open up to a patio in the warmer months. Exposed brick and low-hanging glass lanterns provide a cozy charm that is well-suited for a New England winter. I was a guest of Canary Square; all opinions are my own. Do you like Thanksgiving turkey, or could you easily substitute something else?]]></description>
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