1 PlaceExpand Map
I daresay you will arrive at Roxy's brick and mortar in a much better mood if you don't have to drive there, because the traffic at that 4 way intersection- is completely nuts , and parking takes a long time to find. But once you're in the door and seated, there are welcoming friendly faces and good music (good LOUD music.) The staff goes out of their way to make your day.
What we tried:
--Grilled Three Cheese sandwich with added Pimento Cheese
--Grilled Short Rib and Cheese sdwch
--Poutine (French fries with cheddar curd and gravy)
Oddly enough, we found the one loser was the 3 cheese. The muenster and fontina are both mild and good melting cheeses, but for the cheddar component, they don't use an extra sharp cheddar - which they really need- to put some kick of flavor in there. My request for added pimento cheese saved the sandwich, but I really hope they change the cheddar they use. In our other sandwich, the short rib component with a simple melting cheese- was very good, a big hit.
But the knock 'em dead killer punches were the Pimento cheese and the Poutine. The pimento cheese has chipotle, pimentos and more; it is robust, cheesy, spicy deliciousness.
The Poutine has perfect fries, thin and crispy, and cheddar curds, but it is that GRAVY that I want to put on everything. Made with the short rib drippings and ample salt and pepper, it is easily the best gravy I have eaten in Boston. This guy, James, he needs to give Gravy Making clinics , because THIS is a gravy worth eating. Forget that insipid milk and flour pastey white/light "great on biscuits and waffles" stuff you see all over. Send it back and demand Roxy's real gravy! But fair warning, once you've tasted Roxy's, there's no going back!
Next time, we may try some of their tempting burgers, and hopefully some of the Specials we've heard about. They are growing, so expect to see some new and good things !
What have you enjoyed there?
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.