Home | Restaurants by City | Food Photography | Archive | Philosophy |


Search tastingmenu

 

 

Right now we are eating in Seattle, Washington.

     
 
 
   

Boston, Massachusetts, Restaurants

 

How to use this page.

 

Restaurants I LOVE!

 

 

Restaurants I Really Like.

 

 

Restaurants I've been to.

 

  • Appetito (03/26/04)
    761 Beacon Street Newton, Massachusetts 02159-1971, (617) 244-9881 
  • Carambola (03/23/04)
    663 Main Street, Waltham, MA, (781) 899-2244, website
  • Clio
    Eliot Hotel, 370 Commonwealth Avenue, Boston, MA 02215, (617) 536-7200, website
  • Dali Restaurant and Tapas Bar
    415 Washington Street, Somerville, MA 02143-4346, (617) 661-3254
  • Elephant Walk
    900 Beacon Street, Boston, MA 02215, (617) 247-1500, website
  • Fire + Ice
    50 Church Street, Cambridge, MA 02138, 617-547-9007, website
  • Jae's Cafe in Cambridge
    1281 Cambridge Street, Cambridge, MA 02139-1338, (617) 497-8380, website
  • Kupel's Bakery (11/11/05)
    421 Harvard Street, Brookline, MA 02446-2429, (617) 566-9528
  • The Middle East
    472 Massachusetts Avenue, Cambridge, MA 02139, (617) 864-3278, website
  • Penang Restaurant
    685-691 Washington Street, Boston, MA 02111, (617) 451-6373, website
  • Pino's Pizza (08/29/02)
    1920 Beacon Street #A, Brookline, MA 02445-4240, (617)566-6468
  • Shilla
    57 JFK Street, Cambridge, MA 02138-4954, (617) 547-7971
  • Sweet Life Cafe
    Circuit Avenue, Oak Bluffs (Martha's Vineyard), MA 02557, (508) 696-0200, website

 

Restaurants I want to try (or retry).

 

  • Excelsior
    272 Boylston Street, Boston, MA 02116, (617) 426-7878, Lydia Shire
  • Locke Ober
    3 Winter Place, Boston, MA 02108-4733, (617) 542-1340, website
  • Lumiere
    1293 Washington Street, West Newton, MA 02465, (617) 244-9199, Michael Leviton
    Recommended by: Food and Wine, Order Red Curry Steak Tartare
  • New Shanghai
    21 Hudson Street, Boston, MA 02111-1903, (617) 338-6688, fax (617) 338-0732
  • Oleana
    134 Hampshire Street, Cambridge, MA 02139, (617) 661-0505, Ana Sortun
  • Olives
    10 City Square, Charlestown, MA 02129-3714, (617) 242-1999, Todd English, website
  • Prezza
    24 Fleet Street, Boston, MA 02113, (617) 227-1577
    Recommended by: Best of Citysearch Editorial
  • Uni
    Eliot Hotel, Boston MA, (617) 536-7200
    Recommended by: Best of Boston Magazine
  • Via Matta
    Boston, MA (617) 422-0008
    Recommended by: Conde Nast Hot Table
  • Wheatleigh
    Hawthorne Road, Lenox, MA 01240, (413) 637-0610, fax (413) 637-4507, website, info@wheatleigh.com
  • Zaftigs Delicatessen
    335 Harvard Street, Brookline, MA 02446, (617) 975-0075, fax (617) 975-0775, zaftigsboston@aol.com, website

 

Boston Restaurant Discussion Board

 

Post your suggestion, recommendations, and reviews.

 

 

 
     
     
     
     
     
     

 

 

  

Our Sponsors

 

 
   

 

 

 

Online Loans –  Conversion Strategies –  College Courses –  Surprise Birthdays –  Online Trading - Calendar and Event Schedules - Food Events and Calendars - Wine Events and Calendars - Digital Photography Resources - Jewish Gifts and Judaica - Howard Stern Podcast ponytailed blogger Jonathan Schwartz

 

             
     

 

      
     
 
  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

Browse tastingmenu

 

Home | Restaurants by City X | Food Photography | Archive | Philosophy |
Free eBooks: All About Apples | Autumn Omakase
More: Discussion | Cool Food T-Shirts | Ingredients | Markets | Recipes
Search | Blog FAQ | Other Blogs
 

Best of tastingmenu

 

 

City View
June 9, 2006
San Francisco, California
 

05-har gow.jpg

 

Entry: July 6, 2006

Blue Plate
June 8, 2006
San Francisco, California
 

11 macaroni and drunken spanish goat cheese.jpg

 

Entry: June 19, 2006 

L'Atelier de Joël Robuchon
March 31, 2006
Las Vegas, Nevada
 

07 roquette salad gaspacho and tofu.jpg

 

Entry: July 18, 2006

 

  

Browse by City

 

Boston | Chicago | Houston | Las Vegas | Los Angeles | Maui | New York | Philadelphia | Portland | San Francisco | Seattle | Toronto | Utah | Vancouver | Washington D.C.

Bangkok | Beijing | Hong Kong | Seoul | Tokyo

Amsterdam | Berlin | Italy | London | Madrid | Paris | Vienna

 

Browse by Month

 

2006

J F M

2005

J F M A M J
J A S O N D

2004

J F M A M J
J A S O N D

2003

J F M A M J
J A S O N D

2002

A  S O N D

2001

D

     
 
     

Comments, questions, or feedback: info / at / tastingmenu / dot / com
All pages Copyright (c) 2001-2006 tastingmenu.com

Last modified 11/27/06.