You know Sushi, Shabu-Shabu, Ramen, maybe even Robata...but do you know Izakaya?

Some of my favorite restaurants are those that call themselves "bars with good food" as opposed to "restaurants." Small wonder, my enchantment with Izakaya. Izakaya are essentially drinking establishments that serve good food. If you've seen the way the salarymen in Tokyo carry on, you know they cannot do it on an empty stomach. Now I understand.

On a recent visit to NYC, between the New York Culinary Experience and the Manhattan Cocktail Classic, I had just one night to feed myself. No matter how tired you are, if you're in Manhattan, there is simply no excuse to order room service!

Venturing Out

I'd recently seen an article mentioning that one of the best Izakaya spots, one of the most authentic, was just across the street from the much more well-known Sushi Yasuda. We'd been to Yasuda just after my Grandma died, toasted her with specials from Hokkaido and found it a truly authentic and delicious sushi restaurant. We'd not even noticed Sakagura across the street, but then, how could we have?

As one of the articles I'd read warned, Sakagura is in a non-descript office building. Marked only by a single sign out front, you walk into an office building lobby. Even knowing what to expect, it's a little hard in the flourescent glare of the lobby, to believe the stairway you're being directed down by the lobby guard, actually leads to anything other than a parking garage. I asked twice, then headed down the stairs thinking "this can't be..."

Arriving at a recently written up Midtown restaurant on a Saturday night at 915 it might be hard to get a table, but I love dinner at the bar and thought fitting one in wouldn't be too hard. The 20 minute wait was just enough time to snap this shot of the unremarkable basement lobby then peruse the menu. The crowd is probably 2/3 Japanese, some urban hipsters and a few assorted others. The best skirt in the world just walked in and out - Ostrich? - on a very hip young Japanese girl.

This is the view from inside the restaurant out to the basement - see the stairs at the end of the hallway? They lead up to the office building lobby.

Happy noise and a muffled comfortable buzz emanates... once inside, the lack of windows allows you to forget the world outside, a process aided by the more than 200 sakés on the menu.

Small plates and over 200 sakés!

John Gauntner is quoted in the saké menu. The night I was there, they were at the end of a week-long special and a selection of sakés were discounted by 20%.

Agedashi tofu arrives. 3 squares fresh tofu with lightest coating of shaved bonito, grated ginger, daikon broth, tiny mushrooms (baby shiitake?) warm comforting feeling in the belly - a happy start. Forgot to take a picture until I'd eaten almost all of it, not the most beautiful thing to look at. ($7.00)

I sit at the bar, watching a pastry chef working on a "Happy Birthday" plate since I was seated, through most of meal. He must be new. Ultimately the young, petite Japanese woman, obviously his mentor, smiles at is effort takes the rolled up parchment of chocolate and does a perfect job in two tries. They laugh. So glad the birthday guest didn't turn another year waiting!

Sanshoku Nasu Dengaku, silken and luscious - it's spoiled me for any other. (Though this version, see The Great Umami Caper, from Elizabeth Andoh was pretty amazing!) The Sakagura trio includes a topping of egg yolk, one of spinach puree, and a third of Sweet Red Miso. ($12.00)

Saké Daiginjo Yamagata Dewazakura "mountain cherry" was $12 glass w/discount. I enjoyed it with the meal, found it had the right balance of light sweetness to complement the salty food and good body. A nice floral bouquet.

The Chicken You Will Forever Crave

Kara - age - lightly fried, perfectly moist on the inside and just crispy enough on the outside. ($7.00) This is the kara - age you have in mind when you ask for it every other place. Most will disappoint you. A young French couple beside me, in love. He's showing her pictures on his iPhone that he took of her while she slept. Nothing mean or racy, very sweet, young love. They see my kara - age and ask in not-bad English what it is, I answer in worse French "poulet frite." They order it.

 

The menu also offers a House-made buckwheat soba, which I did not order, having had a perfect meal. It's intriguing to me though, as so few places make buckwheat soba, a notoriously difficult noodle to craft. Desserts include: Truffles, Matcha ice cream, chocolate sea salt ice cream.

Irrashaimase!

The customary greeting which welcomes you here, as in other Japanese restaurants.

All that was missing from this otherwise delicious and authentic experience was the groups of red-faced, chanting Japanese Salarymen! I highly recommend you seek this out on your next mid-town Manhattan visit. Most dishes run $5-10 and my complete meal, three courses, one glass of sake and a box of three truffles to take home ran just around $50. A bargain at Manhattan prices, and a pittance if you compare it to Tokyo!

Sakagura
211 East 43 between 3rd & 2nd Ave.

212.953.SAKE (7253)

Open for lunch M-F and dinner seven days.

• For another interesting introduction to Izakaya dining see: Japan Visitor.

 

 

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When I heard the recommendation was "coal fired pizza, wings and sangria" I scratched my head.

The ovens are imported from Abruzzi. I was hoping for Abruzzezi sausages in an antipasto plate. The menu, however, is pretty straightforward.

There are literally more wines by the (bargain) glass than there are pizzas to choose from. I think this is a fine ratio. There are juice boxes for kids.

The coal fired pizza is good, the wings are better. I wanted the pizza to have the blistery char of Frank Pepe's in New Haven. It was good, and I'd definitely get it again, but it wasn't Pepe's or Sal's.

The wings were quite unique. Marinated in lemon, rosemary, garlic they are falling of the bone tender, but not dry. The skin is charred but softened. My guess is they're domed after roasting. They come in two order sizes: small is ten wings, the large is 20. They're served with oven-caramelized onions and "focaccia" which I suspect is really the same dough used in the pies.

I saw large salads and my next visit will try one with large order of wings. Cold beer is a plus.

 

 

 

 

Angela's Coal Fired Pizza
880 Broadway (Rt.1)
Saugus, MA
Phone: 781-941-COAL

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Knowing how I love the pig, and Craigie on Main, when Doc saw the Craigie on Main newsletter announcing the Whole Hog dinner - he immediately said "you've got to go!" Who am I to argue? After assuring me we had it in the budget for one of us to go, I graciously accepted. 

From the moment you enter Craigie, you feel well-cared for. My last visit my girlfriend and I were brought glasses of water before we even had a table. Artful, well-conceived classic and innovative cocktails are a real draw. Anticipation of what one might get to drink, taste, explore heightens the delight leading up to the dinner.

For me, good food, good drink, good service are only enhanced by the opportunity to learn something new each meal. Whether it's a fun new wine (Oltrepo Pavese from the Lombardy region in the North of Italy) or a new herb like calaminthe, or a new cocktail ingredient or combination, if you are introducing me to some new taste experience, you've got my attention. And a bit of my heart.  

Hors d'ouevres - "les Cochonailles" - Piglet's Delight

Pate de campagne, lardo, pork belly, crispy pig parts. Delicious with our libations from the bar. I could eat tons little salty pig nibbles. That reminds me of the suckling pig skin I have in the freezer. Chicharrones up soon.

 

First Course - Tortellini of Braised Pork Belly squash blossoms, squash jus, calaminthe. These delicate little tortellini were so light and the filling so luscious. I wanted to spoon every drop of the jus. Calaminte has been described as mint like or thyme-like. It was delicate to be sure. I had a glass of a nice dry, crisp Riesling.

 

Second Course - Crispy Fromage de Tête - that's head cheese, y'all. Earthy inside, crispy outside, egg to emulsify and, as David pointed out, all the components together really work well, together. 

(So fun to dine with a photographer! See me snapping this shot, check out David Dadekian's photo!)

Sunny-side up farm-fresh egg, potato-mustard puree, sauce charcutiere.

The Oltrepo Pavese was one I chose with some help from Richard Auffrey, the Passionate Foodie, a real connoisseur. We settled on this glass partly because I'd never had it before and because it was described as a light Burgundy or Pinot Noir -ish in style. The color was bright berry and the medium body worked fine with the tasty pig head.   

Third Course - Suckling Pig Head with Brains over pea greens, local black trumpet mushrooms, spiced puree of eggplant. David and I shared this entree for two. The skin was crispy and salty, the meat was tender like pork-brisket. The fat was creamy and sticky. I am hooked. The brains were served separately, and oohs, aahs and mm mms were peppered with the odd zombie jokes, natch. This was a double-first for me. Both head and brains are something I've never had. Wait. That doesn't sound right. I mean, I've never eaten a pig head nor its brains. I'd compare the brains to creamy sweetbreads. More delicate than foie but meltingly delicious. This course was truly a revelation. I wish I had another one. Right here. Right now. 

 

Dessert - Late Summer Macerated Fruits, sweet white peach soda, yogurt sorbet. When is a foam not passe and blah? When it's fizzy and fun. This was a surprisingly interesting dessert. Thin ribbons of perfect honeydew melon took me instantly to the memory of the first time I'd ever tasted the melon. 

 

Mignardises - sorry Doc, I couldn't save the pate de fruit for you. You would have loved this one. Blackberry so deeply flavored. Tea to finish the meal.

Rooibus, Rhubarb custards light and just perfectly tart and sweet these little treats came when we were certain we could eat no more. But eat them, we did.

 

Really a perfect evening all around. I'm still floating on a porcine dream. Thanks to Chef Maws, Tom Schlesinger-Guidelli, my fun dinner companions, David and Richard and of course, Doc - mwah! - for making it all happen!

 

 

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I love being invited to someone's mother's house for dinner. You know you will be lovingly and well-fed, cared for like you are family.

Angela's Cafe in East Boston, feels almost like that (but for the bill...)

First of all, you can see the kitchen and Angela herself. There she is, made-up and dressed as if she were on her way out to dinner somewhere herself, saw you coming and threw an apron on to whip up your dinner.

Throughout our meal I was mesmerized watching her pat tortillas out rhythmically slapping them gently from hand to hand. It's a motion I'm certain she could do in her sleep. Other times, I saw her carefully pinching the edges of a another tortilla for what I later learned are gorditas. And speaking of gordita, it means fat or chubby in Spanish, but in a much more endearing way than it comes across in English. I was slightly more gordita after dinner at Angela's than I was when I entered. And also happier.

I went with Doc and our friend Linda and we relied somewhat on our GPS guide to find it. It helps to know that Angela's is really a corner spot in a residential neighborhood. We learned it started as a breakfast joint. One or two Mexican dishes were served to friends or family and little by little the locals asked about trying this or that. I'm glad they asked. 

On this, our first visit, we were eager to try as many things as we could. For many of us, reading Frank Bruni's recent column about the failure of communism as writ in the behaviors of dining companions, (see Critic's Notebook: What they brought to the table), was reminiscent of bad dates. Surely someone who refused to share tastes or choose their meal in a coordinated strategy was going to be no fun away from the table either. It was as good a litmus test as any other for weeding out incompatible dates...but, I digress.

Our strategy was unified and unspoken. The only job was to figure out the top nine or so things we had in agreement and any singular needs of the party. Because I'm such a fan of avocados, that was was a given. The staff pounds your guac to order in an authentic molcajete. It's delicious and a complete mystery to me where they are getting ripe avocadoes in Boston. As it was my first visit, I decided not to ask for family secrets.

To start:

• Michelada - definitely a "when in Rome" choice beer, lemonade, hot sauce and salt. Oddly refreshing on a hot night.
• Chips - we found the guacamole so good we probably had three baskets of chips to scrape every morsel out of the molcajete

Appetizers:

• Tamale - best one outside of Cali (said the two Californians I was dining with) or Mexico 
• Nopales salad - cactus paddles, mildly herbaceous and slightly citrusy, the salad also had small cubes of cheese 

Main courses:

• Enchiladas adobo - this sauce makes the "adobo" sauce your chipotles come packed in, seem bland. spicy, with just the right amount of heat
• Angelas Molé Poblano - this is really Angela's signature dish. I asked about the nuts and was told quite a few are used in the making of it, as I know is the case with many molés. After a few bites (I had to try it!) my throat was tingling and later my lips looked slightly plump, like a budget conscious surgery victim...But, let me say this to anyone without the anaphylaxis excuse: try this molé. I actually took Angela's son aside and said "Please tell Angela, I tried the molé. It was so amazing, if I die from it, it will have been worth it.
• Chile rellenos - these were fried flattened out in an unusual way, or at least one that we hadn't seen. They were also delicious with that delicate heat these chiles (Poblanos, I think) have.

Dessert:

• Chocolate bread pudding - might be a better choice for a winter meal, there's also a flan.

As we were settling the check, Doc was on his way to start the car and get the AC going, but he was asked to stay. We had been inquiring about other dishes coming out of the kitchen and I asked what the delicate pinching was I saw Angela doing around something that looked like a tortilla but smaller. It was a gordita. Angela was tickled by our enthusiasm and questions and insisted on offering us a Gordita to try, apologizing for serving it after dessert. 

In truth, we were all too full. But if Mamá is offering, how can you say no? Guess who took one for the team and ate the whole thing? It was delicious.

Gorda y Feliz! Muchas Gracias, Angela!

My friends Denise and Laudolino just posted their own veggie enchilada recipe. If you're in the mood for some Mexican food but don't live near East Boston, why not give this a try at home?

•  To try some great Mexican Veggie Enchiladas at Home see Chez Us here: Zucchini and Red Pepper Enchiladas with two Salsas.

 

Angela's Cafe

 

East Boston
131 Lexington St
Boston, MA 02128
www.angelascaferestaurant.com

 

 

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Tavolo is restaurateur Chris Douglass latest ouevre. Conveniently located steps from the end of the Ashmont line, Douglass has positioned his latest venture literally and figuratively in the midst of change.

Last week I was invited to a media dinner and having stumbled on this location en route to another dinner months ago, I thought it was high time to come back for a visit. Change seems to be the theme for Douglass these days and who would be surprised if there were few mis-steps along the way. There is no growth without it. Douglass is just coming off the closing of Icarus one of the most successful restauarants in Boston's South End. Three decades ago he was one of the first fine dining restaurants in there. Anthony Spinazzola's 1981 review notes the surrounding squalor of the South End at the time that Icarus opened: "...an oasis amid the squalor, debris and broken glass of the unswept streets that surround it."

One of my dining companions was shocked at how this Dorchester neighborhood had changed since the old days when she lived there. With a Tire Center across the street and MBTA construction all around, this still has the feel of a neighborhood that has not yet arrived. In that context, the fact that the restaurant hasn't quite yet found its footing, can be forgiven. Certainly, Douglass is fearless when staking out a new location to feed. For that alone, he is to be commended. Icarus' flight in the South End was far more successful than its namesake's yet no less ambitious in its origins.

And, there's much to recommend Tavolo: easy access to public transportation, free parking, a light airy and casual atmosphere, bustling bar business that invites you to pull up a stool and watch the game. I was particularly looking forward to pasta since I'd seen many an email announcing the Pasta Tour- a great idea of "touring" Italy through her pastas. I'm a huge fan of discovering another place through its food.

Indeed, we were served gnocchi that were light as air, a good sign that the kitchen knows their pasta. Unfortunately, it was oversalted which is easy to do with both pancetta and pecorino romano in the sauce. Local fava beans were a sweet touch. Salt is an easy correction to make and given the saltiness of at least a couple of my dishes, is one that could use some attention here. "Max's Meatballs" were huge and light again showing deft hands but heavy on the salt.

Being the sustainable seafood maven that I am, I asked about the swordfish. I got the familiar "we have a great purveyor" answer when I asked where it was from and how it was caught. As readers of this blog know, I am not a fan of reliance on a purveyor's assurances that all is well and sustainable with their fish. (See The One that Got Away - about my seafood dinner at Via Matta.) The swordfish involtini was rendered well but could easily have been made with a sustainable selection. Duck breast over farro evoked the perfectly roasted duck that first impressed me at Icarus. I could have eaten that duck all night, but the farro (a favorite nutty chewy grain) was lost in a sauce that lacked the clarity and strength of the duck. Blueberry Genetti Cake was perfect. Not too sweet, it managed to hit just the right note to end the meal. 

Maybe it's a quibble, but I would not lead with "we're still trying to get things right" message. I'd prefer a strong articulation of "what we are." It's okay to acknowledge some accommodation to local tastes (e.g. they're adding more entrees to the menu as they have at Ashmont Grill), but I came away with the sense that they are a restaurant in search of an identity. Then again, it's a neighborhood that is re-defining its own and maybe that's okay. 

I saw none of the crayons I was warned to expect, but the cutest little boy with a Red Sox cap came toddling by with his Dad when I was being seated. It's clearly a family-friendly atmosphere. With the blue and white motif, I kept thinking what a perfect place this is to introduce ocean-friendly selections and showcase the wonderful pasta they are clearly turning out there. Maybe highlight regional Italian coastal cuisine and take a lead showcasing truly sustainable seafood? It has the feel of an upscale version of the Tavernas one finds on the Mediterranean. One of the things I love most about European and South American "taverns" like this is their multi-generational atmosphere which is often bustling, fun and relaxed all at the same time. We have too few of these sorts of establishments here in the states. 

I would sign up for pasta classes, or come back for drinks at the bar over a Sox or Pats game. I'd love to try more of the pastas and pizza here, too. Let's hope the expansion of the Main Dishes portion of the menu replaces the two endangered fish (Cod and Halibut) with sustainable alternatives. Most entrees come in around $20 making dinner for two an affordable option.

Late night menu is available Thursday, Friday and Saturday. Some of the most interesting items are on the Antipasti and Appetizer menus: Sweet Pea soup with mascarpone and mint, for example. White anchovies, marinated olives, roasted peppers, prosciutto and other items come in at $3 each for a build your own Antipasto plate option. Some drinks, antipasti and split a pizza at the bar...sounds like a perfect date night.

If you drive rather than T it, there's plenty of free parking. Where else can you find that in Boston?

So the young Tavolo deserves your attention. Try it out and let me know what you find, maybe I'll see you at the bar!

 

 

 

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Now that I had the help of someone to draw numbers (via the low tech but just as effective slips of paper in a lunch bag technique):

Our Foodoir contest announced here (along with recipe!)

• Winner of Falling Cloudberries: Vivian Boroff

• Winner of Secrets of Red Lantern:  Zahavah of Kosher Camembert Blog

Email me here with mailing addresses and I'll have the books sent out as soon as possible.

These are gorgeous books, I'm sure you'll enjoy them - Congratulations!

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Maybe this could be the tale of two cities. Or two heroes. One (Cambridge) where a local college cannibalizes all in its way (allegedly). The other (Boston) where good eats multiply - Great Taste - home of the excellent Po Tat and Dan Tat, and 163 Vietnamese Sandwich. First the good news: my favorite Banh Mi shop - "163 Vietnamese Sandwich" (curiously located at 66 Harrison Ave.) is getting widespread and well-deserved attention.

Last night I learned that local blogger Cooking 4 the Week (follow her on Twitter @SavoryKitchen) wrote about her experience at "my" shop. See the excellent post, here.

Here's my picture of the beautiful sandwich. I think this was the pork. This Viet Hero is rising to its rightful place on the throne of food worship. Delicious, healthy, cheap.

 

Here's the perfect "3 Buck Bite" ...

 

Well after advising Ms Savory Kitchen, and thinking about these treats, I couldn't stand it so I had one of these $3 treasures today! Shattering crisp baguette, soft in the center. Today we got beef, just a "hum of heat" (stole that perfect phrase from the Cooking 4 the Week post). The crisp fresh veggies and the umami-rich spread make this sandwich more fun than anyone should have for that little money.

A Mystery

Does anyone know the mystery of why so many Banh Mi shops are located in jewelry stores? Here you see baguettes, freshly delivered to the shop across the alley from Pho Hoa. (btw in that alley is the "Pot Luck" Restaurant. What are you bringing?)

 

Another favorite restaurant is Xinh Xinh. Recently, after an inspiring talk with Diane of White on Rice Couple, I thought I'd ask our server to point out a "typical Central Vietnam" dish. This big bad "crepe" was excellent. The omelette is clearly not just egg, perhaps rice flour is added to give it the characteristic crispy thin edge and outer layer. Folded inside was bits of pork and lots of fresh crisp mung bean sprouts. I believe she told me the fillings could vary. The herbs and salad are typical of Viet food from my limited experience. One of the things I love about it is this balance of crispy, savory, fresh and aromatic. The dipping sauce was another example of the slightly hot, slightly sweet combining that goes on in the cuisine as I know it. 

I haven't had a bad dish at this restaurant and they're very encouraging and kind. I can't wait to go back and try another new dish. Any suggestions?

 

 

Sayonara Kotobukiya! Domo Arigato Gozaimasu.

And the sad news is that Kotobukiya, my go-to source for Japanese groceries, is closing up shop.  We made the trip to see for ourselves, hoping against hope the rumors were untrue. I spoke with the owner who indicated that sadly, the news is true. He could no longer afford the rent in Porter Square. He's negotiating with someone in Medford Square. That would be great for all y'all out there (where is that anyway?) but what about us in the city? 

Anyone have any recommendations for Japanese groceries?

 

Heroes of another sort

...by they way, if I had tried to run that marathon today, I'd probably just be c r a w l i n g over the finish line now. Congratulations to all the runners - you were all inspiring today! Even Captain America with that bad hammie.

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You know how much I love the Chinese bakeries. I mean how much pleasure is it right to expect for 80 CENTS? 80 cents! When I started out the day with a a dze bao dan go (below) still hot from the oven, I didn't think it could get any better.

 

Well, for the princely sum of a dollar, man can you get a mouthful of satisfaction.That's one whole dollar:

Let me introduce you to "Dan Tat and Po Tat" translation of Chinglish: Egg Tart and Portugese Tart.

Chinese Egg Custard Tarts and the Portuguese Tarts called Pasteis de nata.

The new Great Taste Bakery and Cafe at 63 Beach Street is a welcome addition to the Chinatown dining scene. It's one of those things I barely want to share because once you try it, you'll be hooked and I will be running the risk of finding my pastries sold out. But I have to share it with you - what else are friends for?

The Chinese dan tat ("Dahn" "Ta-" the second t is not really pronounced, more of a stop sign than a consonant) is a thing of beauty. The custard is very light almost like a flan barely set. The pastry is said to be either a shortcrust or a flaky pastry. Forget about shortcrust. Flaky is the way to go. There's something so intoxicatingly enjoyable about the flaky layers of pastry, similar to a very light puff pastry, shattering and sprinkling the front of your shirt that only makes the experience of eating one more enjoyable.

The Chinese are said to have acquired their love for these tarts in the 1930's or '40s from the British. And the Portuguese may have brought these to Hong Kong via Macau. In my research that's about as definitive as the explanations get. If you see these on a dim sum cart, be sure you're in a good place before ordering them. The worst in the world is an old rubbery custard and a sad crust.

Two dan tat and two Po tat (above) and (below) a single Po tat ("Poe Ta") see if you can count the layers of pastry. Impossible!

When we picked these up today, they were hot from the oven. 

Two Po Tat and two Dan Tat. Close up. Can you see the blue sky reflected in the yellow sun of the Dan Tat?

 

My unprofessional baker's opinion is that these are made with lard for the pastry since butter would not yield the same flaky crust.

I believe the Po Tat has a bit of coconut milk and is clearly caramelized, but don't be fooled it is light as a feather, too. 

All this love in a couple of heavenly bites for the earthly sum of $1.00. 

 

How cute are the little choco mice cakes?

Tray of PoTat. 

Great Taste Bakery and Cafe was also reviewed by the Phoenix' Robert Nadeau who ate in the Cafe and didn't save room for dessert (silly boy). See his review here.

Know what's even better? I just remembered there's one leftover! Bye for now!

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While the lunchtime options in the Financial District and Leather District neighborhoods include a fair share of sandwich shops, this newcomer Hot Tomatoes - is a standout. 

Ignore the construction pit that looks like a mini-Big Dig in between Hot Tomatoes and The Good Life, you can still get in and business is up and running. The construction is not affecting HT's water, gas or plumbing, so don't let it scare you off. (Mostly) the opening week's long lines have calmed down, too. Lunch business is brisk, and with good reason.

What do we crave now? A good value. Hot Tomatoes delivers. And, they actually deliver too, but first, let's talk about really fresh, upscale sandwiches and pizza.

Sandwiches at Hot Tomatoes run the gamut from a house-style Sloppy Joe (The HT Sloppy Joey) with Carmen's Bolognese to a classic Reuben. Many of the choices show evidence of HT's lineage - they belong to the same family as Carmen's in the North End. Here are a couple of descriptions to whet your appetite:

• The HT Sloppy Joe: "Carmen" Bolognese, melted Val d'Aosta fontina, caramelized onions on ciabatta bread hot out of the oven. $9.50
• Northender: Crispy thin chicken cutlet with aged provolone, arugula, and balsamic vineigrette. $8.50
• I-Talian: Hot and sweet sausages, broccoli rabe sauteed with garlic and evoo. $9.50
• The Green Monster: fresh mozzarella, arugula, artichokes, grilled eggplant, zucchini, roasted red peppers, yellow squash and pesto. $8.50

Salads are dinner-sized. They offer ten. During our second visit the guy sitting next to me was eating such a gorgeous salad, our whole table was staring. I realized he was beginning to get self-conscious. I apologized and asked which it was he was eating. "My Little Chick-a-Dee..." he said. "Sorry we're staring, it looks gorgeous, how is it?"

He, laughing: "It IS really good. So good, I've had it every day this week for lunch!" 

Couple of really nice touches: homemade is the order of the day. You can taste it in the soups, the dressings, the salads. You can add a mug of soup to a sandwich for $2.50. A serving is $3.75. Many sandwiches and salads come with "ORT" Oven-roasted tomatoes. Try asking for that at Subway!

What's better with a mug of homemade soup than some great bread for dunking? Forget-me-knots, house-made mini rolls, are another nice touch. They come in two varieties: Garlic and Herb, or Brown sugar-cinnamon and honey. 

Feel like pizza instead? Stop in for a slice for lunch. You'll have a hard time finding a better slice for $1.90. This is a gorgeous, crispy, thin, NY-style slice. Perfect combination of chew and crackle. Not cracker-thin like Emma's (which I love) not soft and thin like Upper Crust (good but a tad too sweet and too soft to make the top of my 'za list). This HT humble slice is good enough to linger on your mind for days. A buck ninety, you kidding? Can't beat that with a stick! Whole pies are 18" and run from $17.75 for a Hot Tomato Pie (HT sauce, fresh mozz, aged parmesan and fresh herbs) to the Big Shrimp (grilled shrimp, trio of cheeses, garlic & olive oil; avail. as red or white pie) $21.75. Most are $18.75 and come in combos that are creative enough to be interesting and familiar enough to be tempting.

If you want a giant sandwich at a giant price, don't go to HT. If you want an anemic sandwich at a low price, don't go to HT. This is not a place that will try to sell you on the "value" of a large sub with "house baked" (i.e. not fresh made) bread.

Instead, at HT you get fresh sandwiches that show uncommon culinary skills for a sandwich shop. Fresh bread, not food service style bread. Homemade soups, homemade potato salad. Great pizzas, too. Calzones for $8.50.

 

Hot Tomatoes

92 Bedford Street

Boston

617.292.0233

Open Mon - Fri: 11 - 4

Catering (5 - 75 guests) and delivery (Call 617-557-0033) are available. 

 

Tell 'em the Leather District Gourmet sent you!

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