Food >>

Hot Plate

Antico Forno’s gnocchi di patate

Ciao down
From potstickers and pierogies to kreplach and raviolis, the dumpling stretches across the food world.

By: LIZ BOMZE | September 13, 2006

Casa Romero’s ceviche and sangria

Simply a pleasure
Sure, you can have all kinds of standard Mexican-restaurant fare at Casa Romero — and you’ll likely enjoy all of it.

By: TAMARA WIEDER | November 27, 2007

The Oak Room’s lobster-and-artichoke cocktail

One clean crustacean
We love our lobster in virtually any form, but we admit to being partial to dishes that don’t require us to don bibs and end our meal scrubbing our sticky hands with a Wet-Nap.

By: TAMARA WIEDER | August 02, 2006

Café Fleuri’s Kobe-beef hot dog

One hot dog
Over the recent Fourth of July weekend, I ate many hot dogs: grilled to a brown-black crisp, tossed in a toasted bun, topped with watery squeeze-bottle relish — all chowed down in seconds.

By: MIKE MILIARD | July 19, 2006

SoulFire Barbecue’s Southern-fried mac-and-cheese balls

Just plain brilliant
If you’ve been to college, you probably went through a stage during which you considered macaroni and cheese not only a diet staple, but also the world’s most perfect food.

By: TAMARA WIEDER | July 05, 2006

James’s Gate free-form pasta

Free to be delicious
The entrée, which arrives in a sizeable bowl, is one long sheet of pasta that’s wrapped around, and surrounded by, various veggies, spices, and sauce.

By: DEIRDRE FULTON | June 28, 2006

The Paramount’s crab-cake BLT

Adding panache to a classic
An impressive crowd of hungry visitors lines up daily to satiate their appetites with hearty plates of breakfast and lunch fare at the Paramount.

By: DARCY HEITZKE | June 21, 2006

Doyle’s Café’s Reuben sandwich

Ruling Reuben
No one knows the genesis of the Reuben sandwich, a famous deli staple that combines corned beef, sauerkraut, Russian dressing, and Swiss cheese between slices of toasted rye bread.

By: DEIRDRE FULTON | May 25, 2006

Taberna de Haro’s sizzling garlic shrimp

Small plate, big flavor
Given that you can probably find shrimp paired with garlic at your local American bistro, Chinese take-out joint, or Olive Garden, it sounds like nothing special.

By: LIZ BOMZE | May 17, 2006

Metropolitan Club’s MET nachos

“Nacho” average bar food
Since it opened in the fall of 2004, lux Chestnut Hill steak house the Metropolitan Club has attracted herds of well-heeled carnivores eager for chef Jeff Fournier’s creative meat-and-potatoes fare.

By: JEREMY SAUER | May 04, 2006

Flour Bakery + Café’s roasted-lamb, tomato-chutney, and goat-cheese sandwich

The South End has a little lamb
Scrawled cheerfully in blue and pink chalk across the blackboard wall is Flour Bakery + Café’s motto, which reminds customers to “make life sweeter . . . eat dessert first!”

By: LIZ BOMZE | March 29, 2006

Aquitaine’s pressed-duck and Gruyère sandwich

Comfort on a plate
Suffice it to say that most people who venture out for Sunday brunch aren’t seeking health food or anything low-fat.

By: LIZ BOMZE | March 27, 2006

Matt Murphy’s egg-salad sandwich

Who needs tradition?
Ireland hasn’t often garnered fame for haute cuisine, or even a highly anticipated meal — until recently.

By: LIZ BOMZE | March 10, 2006

West on Centre’s banana-bread pudding

Go bananas for dessert
It’s not that my belly had any room to spare after the crock of creamy spinach and artichoke dip and the two-inch-thick maple-glazed pork chop.

By: LIZ BOMZE | February 09, 2006