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Cheap Eats - Chronicle's Version -- Part 2


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Cheap Eats - Chronicle's Version -- Part 2

Tord Svenson | Jan 26, 2000 11:42 PM

The next cheap eats expert was Caroline Fox (a fox) affiliated with Gastronomia Magazine. Caroline took us to:

The Blue Ribbon Barbecue in West Newton. "Everything is made from scratch" All the meat is cooked over wood fires -most of slow cooked for hours. The BRB is a small place with lots of take-out customers. Sandwiches are under $5 and nothing is over $10. I hope some of our locals try this place. Good barbecue in Boston isn't easy to find.

The Captain's Take-Away in Welsley was the seafood find of the show. The restaurant is small -mainly take out -with a large seafood retail store attached. Many "top-tier" Boston restaurants were said to get their seafood from the Captain. Everything was under $10 - the daily specials board showed:
Grilled Swordfish Tips with rice $6.95
Broiled Haddock plate $6.95
Fried Smelt plate $5.95
The Chronicle video guys showed a great looking broiled seafood plate with fish, scallops and large shrimp. The $9.95 top-end Lobster Salad plate was loaded with lobster meat. Then there was a fine looking clam roll with fries. The captain also serves a good looking clam chowder.

Zartar's Oven in Coolidge Corner in Brookline was next. Zartar serves up pita bread basted in egg wash and filled with various great sounding stuffings. One was Cod combined with eggplant, zucchini, green pepper, onions and olives. This is a fast service cafeteria style place with a beautiful wood-fired stone oven much like Bertucci's.

Carambola in the center of Waltham is a Cambodian paradise where the food is in the "royal style" - meaning you won't find it any Cambodian restaurant in Cambodia. Caroline likes the Monk fish. They use real monks -Buddhist monks. The owners are the Elephant Walk This Way family. The cuisine seems French influenced with chocolate "Land Mine" desserts. A favorite is "The Killing Fields" Special which features "Long Pig" in a royal style.

That was it for part 2. Part 3 tomorrow.

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