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The upstairs space offers city views and upscale fare, from turnip soup with poached oysters and pear cream to stuffed skate with lobster and chard, along with a tasting menu of local fish. The coffee is strong, but thanks to owner Robert Harris — the mastermind behind nearby Season to Taste — the food is even better.DATING SANS... This Went Horribly Wrong!!
Indulge with exceptional popovers or house-made bread get yours draped with cold-smoked salmon or caramelized peachesegg dishes like a trout and sorrel omelet, and a thoughtful dinner menu spotlighting pumpkin ravioli and pork sausage with maple mole. The whole place feels like a warm designer hug. North Square Oyster There may be no more charming corner of the city in which to demolish an assortment of local oysters, with assorted sauces or in gorgeous little landscapes composed on the half shell: The folks who run Citizen Public House, the Franklin Cafe, and Tasty Burger are behind Our Fathers, which specializes in hand-cut pastrami and corned beef, piled onto rye with mustard, pickle on the side.
The restaurant menu also offers dishes that unite Jewish, Israeli, and modern American cuisine. She dishes up bottomless congee, avocado toast, and adzuki bean croissants in the morning; chicken katsu lunch sets at midday; and jamon iberico, tortilla espanola, squid ink oyster bao, and fried rice at night.
Clever cocktails round out the picture. A fire crackles in the white-tiled fireplace as a statue of the harvest goddess Demeter looks out over the room: A quintessential neighborhood restaurant that might make you want to move to this neighborhood, between Central and Harvard squares. In the prime location that used to be Lineage, Prairie Fire puts its wood oven to good use, cooking oysters, vegetables, and especially blistered, crisp-edged pizza, topped with mushrooms, kale, and roasted leeks; fennel sausage, tomato, and cheese; and more.
Come for the pizza, salads, and pastas; stay for the warm atmosphere and knowledgeable service. Drink cocktails from sippy cups, watch sitcoms on big-screen TVs, and play vintage games like Mortal Kombat II, all while sucking down cheese dogs, cheese fries, and rib melts doused in — what else? In a restaurant world that sometimes takes itself too seriously, this is a happy reminder that dining out can be just plain fun.
The vibe is slinky, the music is thumping, and the drinks are strong. Ruckus Walk up a narrow flight of stairs, leave the Chinatown bustle behind, and enter a happy little noodle parlor with surreal murals are those chopsticks jumping off the walls?
Grab an out-there snack like a dirty bird salad with grilled chicken thighs and charred tomatoes. Fast-casual Ruckus is from the folks behind the excellent Best Little Restaurant and Shojo, so the food quality matches the ambience. With father and son Surinder Singh and Rajwant Singh in the kitchen, puffy, chewy, lightly charred nan is as delicious as it was at Santa Banta. Even a simple vegetarian dish like chana masala — chickpeas with tomatoes — is simmered in an intense, aromatic sauce.
There are tandoor dishes, several biryani entrees, and a handful of Indo-Chinese specialties. Rajwant Singh also owns Singh Ching in Burlington, which offers a similar menu. The Davis Square stalwart is small — 12 tables and 13 barstools — with delightful small plates and adventurous, small-producer wines. The chefs trained at top area kitchens, and the food is outstanding.
Foster, who died in October, would be proud of this generation of ownership. Wood fire, that is. Chef Dan Bazzinotti and crew pull smoke-kissed skewers and chops from the leaping flames of the hearth. From rabbit agnolotti to chestnut pappardelle, pasta is also a highlight.
The gorgeous space, all skylights and flourishing green potted plants, is always bustling. After allegations of sexual misconduct, Mario Batali is no longer the public face of Eataly. Executive chef Scott Hebert continues to create modern, seasonal dishes such as cold-smoked hiramasa crudo; butternut squash bisque with chicken confit; steamed turbot with fennel, shrimp, and red curry; and roast porcelet with maple mustard and quince.
They go hand in hand with pairings from sommelier-owner Chris Campbell, whose wine list is as much of an attraction as ever. A casual bar menu offers pleasures like lobster avocado toast and a double burger with candied bacon.
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The result is a slam-dunk, offering food that is flavorful, healthy, and reasonably priced, not always the easiest thing to come by in the South End. There are also grain bowls, salads, and creations built on the strained yogurt labneh.
The gray color scheme is ideal for this light-filled space. The geometric figures on the ceiling are the molecular symbol for caffeine. The high-tech crowd uses Catalyst Cafe for small meetings, and Prada ladies use it to meet for coffee.
Co Greek is the new Italian, and it works well in a fast-food setting.
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Counter workers slice meat off gyros to tuck into thick, warm pita with a handful of fries. Rolled, they look like fat ice cream cones. These cooks are brilliant at combining juicy meats with salty components. Zucchini chips are phenomenal. Go during off hours. But this plus-location Philly-based chain with branches in the Fenway and the Seaport does stir-fries, too.
You order and pay on a screen. All bowl and dish combinations already on the menu have calorie counts. A Cobb salad is over But you get the full panoply of crisp textures, colorful vegetables, aromatic herbs, rice, and grains. Put together a bowl or get a bahn-mi-ish sandwich with chili mayo and a mountain of crispness tucked into crusty bread. These establishments will get you hooked.
Legal Fish Bowl Legal Sea Foods was late to the bowl concept — you know, choose a grain from this column, protein from the next column, then add-ons, dressing, and more — but as with all things, the chain does it well.
Manoa, on the Somerville-Cambridge line, is a little different. Honolulu natives Sam Bonsey and Josiah Bonsey run the colorful little counter-service restaurant, where you order scoops of ever-changing fresh fish, maybe topped with avocado, pickled onions, or macadamia nuts, best eaten at one of the handful of tables. So are the good vibes.
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