Restaurants & Bars 1

Chow Summary

Limster | Jul 22, 2003 02:41 AM

Hit a whole bunch of chowhound favourites this weekend. Many thanks to all for recommendations on the board.

Boulangerie at Sel de la Terre, Waterfront

A better than average chocolate croissant. Good chocolate, a thick rustic fold of buttery layers that gets progressively flaky closer to the surface even though its overall character is a wee bit softer and slightly heavier rather than the platonic rendition that is light and shatteringly brittle.

Delicate, buttery and sweet crumbs on the lovely currant scone.

An excellent combination of spice and fruit in the much praised fig anise bread, a moderately dense and very cushiony round loaf. It's perfect for eating straight, although the accompaniement of cheese would be even better with a heavier complement of figs.


Formaggio Kitchen, South End Branch

Helpful staff recommended a Vermont Putney Tommes, a hard and ever so slightly flaky yellowish cows milk cheese. Tiny tiny hints of toffee at first taste, followed a satisfying complex nuttiness.

Also scored some beautiful Californian Humboldt Fog goat cheese, lovely layers of texture: dense, crumbly snowy-white centre with a thin line of morbier-like ash and a wet soft outer layer, rich and full of deep earthy flavours.


Spa-rific Soda Fountain, Longwood Medical Area/Brigham Circle

An old timey frothy milkshake/frappe in an genuinely retro soda fountain, made in the thin style, with more milk than ice cream. Beneath the bubbly surface, chocolate (from ice cream and mostly syrup) is transformed and given more character by a well pitched tone of pistacchio (from pistacchio ice cream). They use Richardson's ice cream.

The generous burger served to the person down the bar looked pretty good.


Pig's Pizza, Brigham Circle

Good toppings on a floppy slice of the seasonal pizza that's been enjoyed by many here. Loved the dense lumps of excellent goat cheese, the sweet little piles of braised leeks, but wished that the butternut squash was less mashed, for more bite sized intensity. Will strike a chord with Arizmendi/Cheeseboard afficionados.

Whole pizzas should be better (the different combinations all looked appealing), although it would be awesome if they made half baked pizzas for slices to be finished when ordered, instead of reheating slices from fully baked pizzas.

see Nab's post with a listing of the different pizza combos:


Taste of India Shanti, near Symphony Hall

I never counted all the nine vegetables in the Nabaraton Korma, but there were firm crunchy cauliflower, moderately soft string beans, carrots, potato slices maybe, sweet chunks of mango, the occasional green grape. I really liked how the subtle sweetness from the last two fruits worked within the lightly creamy curry slice, an airy blend of spices that carried the good basmati rice well. Notable garnish of caramelized shallots on the basmati rice lent a sweet oniony flavour to several mouthfuls.

The reviews outside point out the Bangladeshi ownership, so desserts were hard to pass up, considering the proximity of Bangladesh to the sweet poetry and sweeter sweets of Bengal. Tiny curly curds characterize the cheese centrepiece of the ras malai. It's a pleasure to have the initial sweetness from the spiced condensed milk sauce that coats each morsel give way to a clean pure-tasting cheese.

Eager to come back to try some of the Bangladeshi goat curries.

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