As people who claim to know anything about Italian cooking, it is not hard to imagine how we ended up in the Emilia-Romagna region of Italy on our trip after loving the food and culture in the Amalfi Coast and the Tuscan wineries and restaurants. The Emila-Romagna is an area many famous Italian chefs, including Mario Batali, herald as one of the food capitals of the world.  The Emilia-Romagna, a rather wealthy area of Italy, is home to Bologna, a city that is responsible for both Bolognese sauce, which Italians call ragu, and to the cold cut that shares its name, which Italians call mortadella.  West of Bologna you will find Parma, home to the famous Parmigiana Reggiano cheese and to Prosciutto de Parma.  Between these two cities lies Modena, the birthplace of Balsamic vinegar.  With all of these culinary highlights, it is a wonder we didn’t spend our whole trip here!

Of all of the wonderful offerings of this region, I intend to dedicate the remainder of this post to just one room, in a tiny osteria in the city of Modena, hidden in the back of a little market, containing only four beautifully set tables, in which Adrian and I were served what must be the best meal we have ever eaten.  We would have never in a million years found this jewel of a restaurant had we not been led there by Mario Batali’s online guide to traveling in Italy.  His praise for the restaurant claims that if you are to travel to any one place in Italy, “it must be here.”  High marks from an iron chef who has made his career studying and preparing authentic Italian cuisine.  So we heeded his advice, and we went there.  And “there” was the highlight of our whole trip.

The market that sits in front of this hidden restaurant is called Macelleria de Guisseppe Guisti.  It is a small little market with an amazing selection of cured meats, cheeses, and jarred goods, as well as a nice variety of balsamicos. There is also a cafe next door, but don’t mistake this for the real jewel, which we only found when Adrian questioned the man servicing the meat counter about “l’hosteria?”.  The man replied, “si, si” and shuffled us behind the counter, through swinging doors and a dim hallway into a room that couldn’t have been more than ten meters in width and length.  It contained only four tables, two of which were occupied.  He seated us, and we smiled at each other victoriously, glad we hadn’t had much of a breakfast.

Our waitress, who we soon learned was the great, if not the great-great granddaughter of Guisseppe himself, spoke enough English to give us some insight into the menu and to recommend a local Lambrusco, a sparkling red wine, served chilled, that locals drink with everything.

Our plan of attack, since it was around one in the afternoon, was to just go for a big lunch and not have to eat for the rest of the day, if ever!  So we decided on sharing an antipasti, each ordering a primi piatti, and splitting a secondi.   For the first course we decided on a seasonal dish, a zucchini blossom, stuffed with simple risotto, dipped in a batter, fried to perfection, and drizzled (of course) with an aged balsamic vinegar.  It was absolutely divine.    The risotto stuffing was perfectly al dente and undoubtedly seasoned with Parmigiana, and the flavor of the zucchini blossom was the star of the dish.

For our pasta course, we went with one seasonal and one very traditional dish.  The waitress told us that they had “special” fresh ricotta, so I ordered the tortelloni with ricotta, spinach, and lemon zest that was lightly sauced with butter.  The dish was so fresh, and if you can imagine anything tossed in butter tasting light, that is the only way I can describe it.  The fresh pasta that encased the tortelloni was perfectly thin and cooked to perfection.

Adrian went with a regional specialty for his primi – Pappardelle con Guanciale, or thick cut pasta with the cured cheeks of the pig.  Again, the pasta was so perfect, it was almost the star of the dish, were it not for the unbelievable, rich and slow sauce.  We both reluctantly switched plates to sample each other’s, only to become increasingly confused about which dish to fight for.  Either one of these dishes would have certainly been the best pasta we had ever had.

For our secondi course, we opted for their house made sausage, which the waitress assured us was their specialty.  We decided to trust her on that, wisely.  The sausage was formed in perfect disc-shaped patties, coated in a light breading, and deep fried until it had a perfect golden crust to encase the savory juices within.  The sausages were accompanied by a perfect zabaglione, which is an incredibly light custard made with whipped egg yolks, sugar, and Lambrusco wine.  Having a sweet accompaniment to such a savory dish was surprising at first, but when we tasted them together, it was indescribably delicious.  Who ever thought of that should be knighted.

To finish the meal, we couldn’t pass on their homemade ice cream drizzled with a reserve aged balsamic vinegar, an absolute treat, after which we expected to have to request a wheel barrel to tote us out to the street.  Remarkably, though, we felt wonderful, which is a testament to the perfect portion sizes and simplicity of the food we had just eaten.  Or perhaps it was the ease on our wallet that left us feeling so great – the whole meal cost less than sixty Euros.

We left through the back door, which puts you at the very end of a long alley.  Just outside the door, accross the alley, there was a wine store that carried an innumerable collection of Italian wines.  The lights were low and no one was presently in the wine shop, but the door was open nonetheless, despite the fortune of wines within.  Only in Italy!  We were pleased at the opportunity to just snap a few photos and let the high from that most incredible meal carry us back to our hotel in Bologna.

There are not many places in the world that I’ve seen like Toscana (Tuscany to us North Americans).  Especially in the summertime, when man, that Tuscan sun is intense – the movie didn’t lie about that one.

So after an amazing few days down on the Amalfi Coast, Aimee and I made our way via rental car (a little go-cart-esque Fiat) from Sorrento up the A1 highway to the hills of Tuscany.  Along the way, we stopped in Montepulciano quickly, took some pics and (not surprisingly) bought a bottle of Brunello wine – really great stuff.

Tuscany is the home of wine in Italy for the most part – the place where Chianti comes from, the pinnacle of the ancient Sangiovese grape, which is responsible for the makeup of the region’s most popular wine, Chianti Classico.  Chianti, as we learned at the Castello Fonterutolli outside of Castellina, MUST contain no less than 80% of Sangiovese grape – other than that it’s up to the vintner, many use Cabernet Sauvignon to complement.

We spent out time between the town of Siena – an awesomely ancient city (like going back to the middle ages in terms of the architecture, art and just the feel of the city).  In terms of food, we really enjoyed Siena as well, tasting probably what was the second best meal of our time in Italy, on Aimee’s birthday at the Antica Osteria da Divo, a fantastic little restaurant that we literally stumbled upon after a rather embarrassing incident driving through the mainly pedestrian streets of the Siena town center.  The restaurant was perfectly suited for Siena, with terra cotta floors and high, wood beamed ceilings.  The only light came from candles on the tables and around the room.

It’s unfortunate that we didn’t get some pictures of this food, as it really was delicious.  We started with Crispy Herb Scented Anchovies with Eggplant Cake and Basil Sauce, then sampled some of the regional specialties.  In Tuscany, they’re famous for their use of wild boar, which we sampled in the Pici with Wild Boar Ragu.  Pici is a hand rolled, or “pinched”, pasta that is shorter and much thicker than spaghetti.  We also ordered a risotto dish with zucchini and zucchini flowers served in a hollow wheel of pecorino cheese.  When they scooped the risotto out of the cheese, the dish was delightfully rich and creamy – a nice touch!   Since we had just been in Montepulciano, and we were planning to head to Chianti in the next couple of days, we decided to order a Brunello to sip throughout the meal.  Delicious all around for sure.

In Tuscany, Aimee and I also fell head over heels in love with perhaps our favorite ingredient in all of Italy this time of year – the tomato.  Bruschetta you see was in full bloom there, and we took full advantage in Tuscany.  Perhaps the second best Bruschetta we sampled in Italy was at a cafe right on the Siena’s main square the Piazza di Campo.  So simple and delicious – something that we’ve already re-created here at home for dinner.  Just toast up some crusty bread, rub the surface with a garlic clove, and top it with tomatoes tossed in a little olive oil, salt, and dried oregano.  That’s it.  But believe me, that is enough.  In the heat of July, bruschetta is a perfect snack.

Other highlights of Tuscany besides the wine and the food was the coffee – especially at the famous Siena roaster Nannini, which roasts their own coffee and offers homemade gelato and around 1,000 different types of pastries and biscotti.  It offers very few tables, but there is a long espresso bar at which you can stand and sip your cappuccino or espresso and nibble on your pastry.

We also sampled some of the traditional dishes of Italy in Tuscany, such as Pesto Genovese, Fagiuoli all‘Uccelletto – the traditional Tuscan white beans in a simple tomato sauce.  Panzanella, a salad made with bread, cucumbers, and tomatoes, is also a regional specialty during the summertime, but the authentic version unfortunately falls a little short of the american adaptation.

Rather than making the dish with fresh baked crusty croutons, as we often see Giada prepare it on the Food Network, the serve it with mushed up day old bread, sparingly incorporate peeled and chopped cucumbers and tomatoes, and dress it with little more than olive oil.  It is served chilled and lacks much acidity.  This is one dish we tried that we definitely prefer to eat at home.

All in all, Toscana’s stunning scenery and rich history make for a memorable experience.  We’ll certainly be back.  For now, off to Bologna, Modena and Emilia-Romagna!!

So with a few days of married life under our belts, Aimee and I set off to Italia – a place we’ve long looked forward to traveling together for the sights, architecture, art, bot mostly the food and wine.  Our first stop on the trip was the Amalfi coast, where after loads of recommendations, we decided to stay in Positano, a town literally built into a 3-4K foot mountain with views right down to the Mediterranean and cool shops and restaurants throughout.

In terms of the food, we figured two things: first, we’re on the water, so the seafood must be delicious.  Second, we’re near Napoli (Naples), the home and origin of pizza, so we thought that sampling a few of these local delicacies was a good idea.  We really had no idea about which restaurants were which, but we tried to stick by our guns and find places that were more like holes in the wall instead of fancy places looking for Michelin stars.

Our first night in Italy, quite tired from a red eye flight and the day of traveling that followed, we struck out and found a restaurant called ‘Ristorante Il Capitano’, situated on a corner of a steep Positano street, just overlooking the harbor and water. Quite a setting, and they complimented it with a duo Lute and Guitar player for a small charge (something that every restaurant in Italy does I’ve learned).

Our meal started with perhaps my favorite dish of the trip so far: Thinly sliced fried Zucchini, dressed with salt, vinegar and olive oil.  Imagine something like a plate of small potato chips, but instead of potatoes, they’re zucchini instead.  Delicious, and something that I’ll try to reproduce for sure.  We then ate a pasta dish made from homemade squid ink pasta served with small fishes and tomatoes.  Delicious, and the pasta, albeit not the best made pasta I’ve ever had, was flavored with the quid ink and insanely good.  We then shared a pizzetta with some salumi and simple fresh tomatoes from San Marzano, which I later learned are grown in the area on the southern slope of Mount Vesuvius, just outside of Napoli.

This pizza really changed my idea of pizza totally around, and not just on the pizza front – on all food in general.  The food here in Italy is SO SIMPLE.  These people who cook here (basically everyone) don’t try to do too much.  It’s a lesson I needed to come here to learn – less is more.  For example, the tomato sauce they use for the pizzas in Napoli: it’s literally just pureed tomatoes – possibly a touch of garlic, but that’s basically it, and that’s all it needs to be.

Our eating experiences in Positano continued at the Saraceno D’Oro, right down the street from our hotel.  We ate simple things here as well, such as simple spaghetti with cherry tomatoes, bruschetta con tomate (best bruschetta I’ve had BY FAR) and the best thing (again) was the pizza – this time with Fungi Porcini, fresh porcini – tasting almost as delicious as if there were actual truffles on the pizza.  The bruschetta was made by the way the restaurant prepared the bread – it was baked fresh, then simply toasted to perfection (not just thrown in the toaster – it was golden brown throughout) then rubbed with garlic and topped with olive oil, before the tomatoes went on.

In terms of drinks, the Amalfi coast is known for it’s citrus groves, mostly lemons – so you can imagine it’s the home of limoncello.  What I was surprised by is that every little gift shop and bar in Positano and Amalfi makes their own version of the stuff.  We tried a couple different samples, and liked them all, especially at the Saraceno D’Oro where they gave us free samples after our meal.

As we drove out of the south of Italy, through Sorrento, Napoli and the surrounding coast, we were more than content and happy we had gone there and experienced the culture, views and of course of the food of the Amalfi coast – it’s qite a place.  Oh, and if you’re considering coming here and also potentially Cinque Terre, take it from me (I’ve been to both places) go to the Amalfi Coast, it’s much bigger and more dramatic.  Don’t forget you’re in the home of pizza!

Next Stop: Tuscany: Siena and Chianti!

Aimee and I decided to try a new spot in Inman Square this evening that had some really high praise associated with it from the Boston Globe – including comparisons to the heralded Momofuku in Manhattan.  The place had a rather interesting name “East by Northeast” (EXNE…just like the annual South by Southwest conference in Austin!), but the menu on the website looked really interesting and delicious – a sort of China meets France feel.  It definitely didn’t disappoint.

East by Northeast is only 8 weeks old, but the chef has already established some really excellent dishes as well as specials that we found amazing at their best and pretty good at their worst.  This place is really almost like a Chinese Tapas sort of menu, with small plates being the theme – each around $10 or less for the most part.  The chef recommends around 3 dishes I’ll review all of the dishes we tried here, in the order of our favorites to our least favorites:

1. Home made Thick Cut Noodles with Pork Ragout and Chili Vinegar (topped with a poached egg) – This was our consensus best dish of the evening.  The noodles were divine, thick cut and really good all around, and the ragout was seasoned really well and perfectly cooked.  One of the great things about ExNE’s (as they call themselves) noodle dishes is that you can add a delicious poached egg to any of these dishes.  I highly recommend doing this, especially on this dish.  The side of this dish was a small amount of chili vinegar that we (on our server’s recommendation) poured on top of the dish.  The vinegar mixed with the egg yolk and created a pretty amazing taste and texture throughout the dish.

2. Crispy Pork Belly, Mantou Bread, Daikon and Sweet Bean Paste (with Pickled Onion) – This was likely my favorite of the night…ok, ok, I admit – I’m a sucker for pork belly (who isn’t).  This version of the meat was braised first, then sliced thinly and cooked until crispy.  Served on some house made Mantou bread (which is a sort of Chinese dumpling-like roll) and topped with some pickled onion and some sweet bean paste.  This was really, really tasty – like a little slider.  The pork was moist and insanely delicious.  I’d come back and order 2-3 of these for myself anytime.

3. Mapo Tofu, Spicy Veal Sauce and Smoked Silken Tofu – As you can see from the picture, the presentation of this dish was a little bit surprising to me, almost like a sort of tofu steak, topped with the veal sauce that was actually really spicy (not too spicy though).  But from what the presentation lacked, the dish made up for in flavor, which it was big on.  There was also some delicious dabs of sauce on the plate that seemed like it was made out of parsley or spinach – it was very green.  The combination of the spicy veal and smooth tofu with a little of that smoky flavor is what made this dish for me.

4. Pork Dumplings with Butternut Squash, Five Spice-Pork Jus – Though I am partial to Mary Chung’s amazing house made pot stickers, these dumplings were a welcome start to our meal for sure.  Reading the menu, I was mostly expecting to see the butternut squash incorporated inside of the dumplings, but it was actually more of a puree that was served underneath the dumplings, along with the jus.  The mixture of these two garnishes was excellent, and overshadowed the dumplings themselves, which I’d have to call rather average.  Delicious and innovative nonetheless.
5. Salad of Napa Cabbage, Honey, Rice Vinegar and Grapefruit – This salad was fresh an really delicious.  I was a little skeptical of the raw cabbage at first, but I’m glad we ordered it in the end.  The combination of the bitter grapefruit, tart but smooth vinegar and the tender cabbage was divine.  Balanced with the honey, this dish was a winner for sure, something I’d be happy to order again.  We shared this, but I also could have eaten one of these small salads on my own.
6. Crispy Bun Duo – Pulled Pork and Smoked Pork Confit – A rather interesting presentation, this small dish was one part mini-slider that included the smoked pork confit, and another part pulled pork, encapsulated in a delicious dough and cooked until the sides were rather crisp.  This was a really nice pair, but the flavors weren’t as memorable as some of the other dishes we tasted.
7. House Made Lamb Sausage, Short Rice Noodles, Carrots, Parsnips – This was our least favorite of all the dishes we tasted at ExNE.  I think part of the reason was the noodles themselves – rather short and shaped like small, thick cylinders.  I found them to be rather gummy in the middle, and not particularly enjoyable to eat.  The sauce in the dish seemed to be seasoned with curry powder and cumin and was good, not great.  The lamb sausage was delicious, but in the whole dish we only found 3 pieces of sausage.  Probably wouldn’t order this one again, but it was interesting to try in any case.

Overall, our experience at East by Northeast was an enjoyable one.  We sat at the bar, and the servers were great at explaining and recommending.  We even got a view of the kitchen as the chefs were preparing everyone’s food.  Cool spot, I see good things ahead for these guys, and wish them the best of luck -

Service: 9/10

Food: 8.5/10

Atmosphere: 7/10

Value: 7/10

Overall: 8.5/10 – great spot!

We’ve always been fans of this place that hides under the long line of buildings covering Beacon St. right near the St. Mary’s T stop in Brookline, MA. There are a few reasons why we really dig this post, but one of them has to be the authentic, rustic Oaxacan sauces and cabbage slaw – both the mole and mole verde are out of this world. The portions are also humongous, they provide you with ample (and free) fresh chips and restaurant style salsa. The service is good, never rushed but attentive. I’ve heard really good things about other Mexican restaurants in Boston, some of which I haven’t tried, but I’ll tell you that they will be hard pressed to top Sol Azteca in my book.

Aimee decided to hit up the old haunt on somewhat of a whim last week and were thoroughly rewarded.  We started out with a couple drinks – A nice 1800 Silver Margarita on the Rocks, exceptional as always (and not too sweet) which is how I like them, more on the tart side.  Aimee had a classic Dos Eqis (because she doesn’t usually drink beer, but when she does, she makes it a Dos Eqis, heh heh).  Out came the drinks along with the limitless and awesome fresh tortilla chips and fresh restaurant style salsa, which really are delicious.

We were hungry, but with the chips and salsa and knowing the our entree portions were going to be large and in charge, we opted only to share a soup for an appetizer.  One of the things that I would criticize Sol Azteca for is the rather crazy price for their guacamole, which at around $8 seems excessive.  I’ve actually ordered this before and the portion isn’t amazing either.  It’s barely enough for 4 to share.

Our soup though was really good – the Sopa De Nopal.  Made from a chicken broth with tomatillos or green tomatoes, the flavor was spot on.  The soup also included big chunks of cactus and avocado and the kicker?  Melted but intact medium chunks of cheese (likely queso fresco or jack).  Really hearty and a good way to start the meal on a cold day.

Next the main event – our ‘Combinacions Sol’, a great way to order, because the restaurant let’s you pick two of your favorite items (or 3 if you haven’t eaten for a week) off of the ‘Traditional Plats’ menu and pair them together.  I opted for the Enchiladas De Mole Verde (I opted for the cheese variety), which was excellent, though a little bit too cheesy.  The mole verde sauce was dynamite, using a combination of poblano peppers, pumpkin seeds and almonds.  I almost went with the traditional mole sauce, but Aimee ordered it so I was covered.  The mole verde was really, really good.  Better then I remembered.

Aimee and I both opted for Tostada’s in our combinacions.  Mine with beef and Aimee’s with Chicken.  If you have never experienced a really good tostada, I’d recommend it for sure.  Mine had ground beef mixed with a few small pieces of potato, topped with a crispy tortilla, beans, cheese lettuce and a few avocado slices.  Woah, damn good.  Mine was really tasty, though it tasted like it sat around for a few minutes, as the tortilla could have been a bit crispier.

The other piece of Aimee’s plate was her divine as always Enchiladas De Mole Poblanas – delicious rolled corn tortillas filled with chicken, topped with the traditional somewhat spicy and savory Mexican sauce made with bitter chocolate.  The dish is really excellent and tastes traditional.  A must if you haven’t had a good mole before.  Paired with the cabbage slaw, beans and rice, it’s an excellent dinner.  We rolled out literally stuffed, not able to finish our meals there was so much food.

We’re big fans of Sol Azteca and will definitely head back when our stomachs rumble enough to warrant it.  We recommend you do the same!

The first time I heard of Mary Chung’s place in Central Square Cambridge, it was through my friend Doug Sweetser at Black Duck Software in Waltham, MA, who used to frequent the establishment in order to get food that was spicy enough for his tastes.  Doug, you see, has the unique ability to eat a sizable plate of some of the spiciest food on earth and handle it like it was a bowl of cereal.  Before I actually tried Mary Chung, I was scared because all I heard about the joint was that the food was REALLY spicy.  But once I tried the restaurant, I was delighted to find that they offer some of the best Chinese in town.

The decor of the restaurant is certainly humble – faux leather booths and a few round tables in the center of the dining room separating the two sides of the restaurant.  The fare is pretty cheap, though make sure you catch the specials listed in sharpie at the front of the house.  But perhaps my favorite thing about Mary Chung isn’t what it is, it’s what it isn’t – your sub-par, run of the mill American Chinese restaurant.

Szechuan and Mandarin cuisine is what the sign says hanging out front, and while it’s not anything that I’d compare to what you’d find in China, it is well executed Szechuan/Mandarin on the cheap.  So when my parents came into town, we decided to try out some of the more traditional items on their menu:

Any meal at Mary Chung’s has to start with their two varieties of traditional Chinese dumplings – Their sublime Peking Ravioli (order them fried, like true pot stickers) and the amazing Suan La Chow Show (traditionally called Suanla Chaoshou in China) – which are basically steamed WonTons topped with a somewhat spicy (nothing like Sweetser fare) soy ginger sauce.  The same sauce accompanies the Peking Ravioli and it’s not to be missed.  The Ravioli are handmade, dough and all and are really, really good I promise.  We’re fans of dumplings (especially Aimee) so going to Mary Chung is always a great experience.

Onto the main course, and we decided to do quite a few of the specials.  We started with the Chinese Mountain Cabbage special that is really simple but delicious, simple steamed with a light sauce.  We also ordered the excellent Yu Hsiang Chinese Eggplant that literally melted in your mouth – a really great vegetable side that I’d order again in a heartbeat.  Paired with steamed rice, this dish would make anyone’s day for lunch or dinner.

The main courses we all shared were centered around another special – Szechuan Braised Pork Belly served with spicy Asian peppers and then stir fried and served with rice.  The pork belly was tender and delicious, though still left with a little texture that you’re looking for.  We also had some of the classic Dun Dun Noodles with Shredded Chicken which is a house specialty.  Served with the spicy peanut sauce and bean sprouts, the Dun Dun are starchy noodles topped with chicken that’s really good – the perfect amount of spice.

Another dish that I had to try after seeing it executed on Iron Chef America by Susur Lee was the Traditional Lion’s Head, which is basically a large Chinese meat ball served in a soup broth with cabbage.  Though this was a special that Mary had on her menu, I decided to try it and thought it as good, but nother to write home about.  The last dish that I just had to order is the Pig’s Feet, which I saw and HAD to try.  I was a little nervous to eat an actual pigs foot, and found out that at Mary Chung, it wasn’t the best thing on the menu. The meat was just too fatty and gelatinous to really enjoy.

In any case, we really enjoyed our experience at Mary Chung, as I and many other Bostonians have in the past.  Mary Chung is a Central Square institution and I think now we’ve learned why.  The food they put out is (although somewhat surprisingly) consistently of good quality in terms of taste and execution.  We’ll certainly be headed back to Mary Chung when that craving for some spicy Szechuan fare comes around again.  Mary Chung is located at 460 Massachusetts Avenue in Cambridge, MA.  Enjoy!

Let me first start by explaining what it’s like to go on a trip with Bob Owen – my father. It doesn’t matter if you’ve been to the destination once or a thousand times, you’ll always feel like a tourist. He’s a man in constant need of information – “What are you known for”, “Who are the owners so that I may get a picture with our family”, “Does president Lincoln have any ties to this town?” But typically the local flare, despite your grumpy, “I hate tourists”, local, enjoy his passion for wanting to know every little detail about their town, locals shops and in this case, their breakfast spots.

Up For Breakfast is right across from the old Quality Restaurant in Manchester, Vermont. It was a sad sight to see a dark interior where the Quality once stood. From the classic jukebox to the fresh squeezed orange juice, our family has many fond memories of their breakfast. But there’s no question that a new breakfast sheriff is in town and many memories are in store for the Owen family.

Upon arriving at Up For Breakfast, you must first make it up the steep and narrow wooden stairs that lead you to the second floor of this two story building. The space below is closed and we later learned that Bonnie, the founder of Up For Breakfast, is the owner (she’s looking for renters). But don’t tell Bonnie she should open up the bottom with more tables for service because it’s not going to happen. You have to respect someone like Bonnie who doesn’t want to make any changes to a good thing. And boy, do they have a good thing going. According to their staff, the place can seat about forty-one people. On a busy weekend morning they turn the tables over about seven times, roughly 300 patrons.

Amanda and I showed up on Wednesday night and on Thursday morning we had our first experience here. However, this was already my parents, my two sisters and Emily’s now fiancé, second or third trip since Sunday. Per usual, they had already begun to be on a first name basis with the staff, especially Danielle, who happens to share her name with my other sister – and they also happen to share the same hair color so of course my father claims they could be sisters.

I decided to write this review after our second trip on Saturday morning so I’m going to focus the review on that particular meal. But I must say, the omelet I had the first time was just as satisfying.

I was feeling more of a sweet tooth this morning so it was either French toast or pancakes. I had picked at a blueberry pancake our first day and was very impressed by the consistency of the batter. The fact that they use coffee carafes to keep their pure Vermont maple syrup warm is also a huge plus on the Dear Diner meter. As I combed the specials, I immediately noticed the French toast special – Banana blueberry whole wheat oatmeal bread topped with warm bananas, walnuts and brown sugar. But to satisfy my savory taste buds, I decided to try out the special sausage – wild boar (On Wednesday the special sausage was rabbit). Huge bonus points for exotic meats. The wild boar had a milder flavor then pork sausage. It’s a bit drier with less grease. There was a hint of gaminess but not so much that it overpowered the sausage spice, which seemed to come from a combo of nutmeg and cinnamon.

The French toast wasn’t the most colorful plate but the taste made up for the lack of beauty. The tops of the bread were perfectly grilled, giving it a surface so smooth that you could skate the butter across like a frozen pond. However, you won’t need any bit of butter for these bad boys. Just a dollop of the warmed maple syrup we mentioned above and you’re ready to dig in. While the surface was crisp, the innards were warm and moist. The syrup soaked through giving it a thick, heavenly texture as you went diving in with your fork. The taste all starts with the warmed bananas and eventually makes its way to the nutty walnut flavor. In between you soak up the sweetness of the syrup and tang of the blueberry. Unlike some whole wheat bread, this one did not taste too grainy.

From the friendly service, to the open kitchen vibe, cozy interior, and most importantly the remarkable breakfast fare, Up For Breakfast gets the first 10 out of 10 on the Dear, Diner scale. Looking forward to returning and getting more pictures with Danielle, Bonnie and crew.

It’s been a staple since 1919, serving up the Cambridge locals with every, and all kinds of deli treats.  So it’s hard to imagine the food being any thing less then good.  While considered a deli and not a diner, on Sunday mornings they invite the diner crowd with open arms making them a prime target for a “Dear Diner,” review.  Yes, I’ve already been, and yes, I already know I enjoy their food.  But if you’re familiar with our past posts, you know that the food is only half of the diner experience.

This will be the first “Dear Diner,” post with an official scale.  The scale is 1 to 10 with a 10 being the best.  The key factors for each grade are as follows (ordered in importance):

• Food
• Service
• Atmosphere

Let’s begin…

The one noticeable flaw, in my opinion, about the S&S is the size.  When I want to head to a local diner the last thing I want the aurora to feel like is Denny’s.  But that’s exactly the feeling you get after you walk past the third large seating area on the way to your table.  To their credit, they do attract quite a crowd, especially on a Sunday morning.

As we took our seat next to a family celebrating grandpa’s birthday with baby Thomas practically drooling in our laps, I noticed all the old black and white photos hanging on the wall.  I’m a fan of old pictures when a place such as the S&S has been around for many years.  Seeing the old photos of Inman Square provide an interesting contrast to our immediate surroundings.  These images bring about a sense of community and family.  Goes well with your diner experience.

As you gaze down at the menu you may notice that this is not your average diner fare.  The average plate is $8, this is before you add on any sides or coffee.  I’m perfectly all right with this, it just means the food and serving better be up to high-end diner standards.  I ordered the French Eggs – A croissant that’s warmed on the griddle with scrambled eggs, Canadian bacon (better be from Quebec), home fries and cup of fresh fruit.  The fruit comes with just about every dish so all you seasonal nuts need not apply.  While I love eating seasonal food, sometimes a sweet piece of fruit is just what the doctor ordered on a crisp Sunday morning in New England.  Adrian got the Quiche Lorraine that is definitely one of the better deals on the menu.

Our food came out just as we were sipping down our second freshened up cup of coffee.  As you know, service plays another key role in the diner grading system.  S&S definitely has a “family run” type of atmosphere.  But again, because the place is so large you lose some of this appeal.  Our waiter was also not very chatty.  I typically like my diner staff to have some character and ours lacked this element.  But to his credit, he was on top of our coffee and made sure our food came out on time.

Finally, the food.  Per usual, the S&S fare is one of the finer breakfasts in the greater Cambridge area.  I especially enjoy their potatoes.  While mine were slightly over mooshed – due of course to over boiling as my esteemed friend Kevin so astutely pointed out – the grilled onions give them an awesome kick that had me practically wiping them off the plate before I even touched my croissant sandwich.  As for the sandwich, it was good, but that’s about all.  It needs some sharp cheddar cheese, or, since it’s called the French Eggs, a nice slab of gruyere to fuse the egg and bacon together.  Otherwise the flavor was mostly pronounced by the sweetness of the grilled croissant.

In the end, I give S&S a 7 out 10 on the “Dear Diner,” scale.  The food is worth the price tag but the atmosphere and lack of diner vibe brings it down a notch.

This past Wednesday evening our restaurant club paid a visit to a restaurant that many of us had been wanting to try for some time now, based on some of the excellent reviews of the place in the local press.  The spot is (awesomely) called ‘Hungry Mother‘ and it’s located near the MIT campus in Kendall Square Cambridge, just across the river from Boston’s elegant Beacon Hill.  The restaurant is named after Hungry Mother State Park, located in southern Virginia, near Chef Barry Maiden’s hometown.

Culinary training took Chef Maiden to the New England Culinary Institute in Montpelier, VT where he learned the fine art of French cooking that he would later combine with the southern food from Appalachia that he grew up loving.  Chef Maiden made stops at venerable Boston haunts Sel de la Terre and L’Espelier before opening his own spot in Cambridge that’s giving him a chance to share his unique southern influenced French menu with us Bostonians.

Our night started at Hungry Mother with a drink and some tasty snacks.  I opted for the ‘No. 2′ – a mixture of Maker’s Mark bourbon, sorghum syrup, and amaretto.  It was served in a martini glass with a Southern boiled peanut and let me tell you, it was awesome.  A great cocktail that was a bit sweet and really unique.  Another drink that looked awesome was the ‘No 49′ which was a mixture of Rain vodka, grenadine and rosemary water.  I tried a sip of our friend Mayas and it was also really tasty (see pic).

Our amuse bouche featured more Boiled Virginia Peanuts, salted on the outside of their shells but rather mild on the inside.  They reminded me of being back on the roadside outside of Charleston, South Carolina – but I do remember them being a bit saltier down south.  We also sampled some Spicy Pimento Cheese with (white bread) toast points.  The cheese dip was spicy and really awesome – a sort of junk food in a fine restaurant – but since it was homemade, it felt ok to devour and we did just that.

Onto the appetizers and I think everyone really liked the look of the Black Eyed Pea Fritters with buttermilk ranch dressing, so we got 2 orders of them to share between the table.  The were delicious, but not totally unique in terms of their flavor – perhaps even a little over cooked for my taste.

The next appetizer was the Deviled Maine Crab (I’m a huge fan of crab in general), served in a small cast iron saute pan and topped with some bread crumbs.  This was comforting and totally delicious, full of lemon and some over the top flavor.  Perhaps my favorite bite of the evening.

The last app we sampled was a soup, aptly named Potlikker Soup.  This soup was broth based and included local turnips, braised collard greens (or chard, it was hard to tell which) and some pork which seemed like braised ham hock.  The pork was falling apart and added some excellent flavor to the soup.  If you’re looking for a hot, comforting soup on a cold day this winter, stop in to Hungry Mother and try to Potlikker – it won’t disappoint.

With our palates successfully tempered, we were ready for the entrees.  When it came my turn to order my entree, I opted for an old rule and decided to order the pork, more specifically the Berkshire Pork Loin which was served with creamed cabbage, small heirloom potatoes and some delicious apple cider based pan sauce.  The pork was cooked so well that I actually asked our server if the chef had used a sous-vide machine to cook the meat.  It was tender and absolutely delicious.  The best part of the plate though?  The BBQ rib that accompanied the cut loin pieces.  It was so good in fact, that I just went over to my freezer and took out a small rack of ribs to cook tonight.

Another winning entree on the menu was the French Gnocchi which was served with delicata squash, chanterelle mushrooms and a mushroom sherry broth.  Sounds pretty rich, but was actually deliciously lite yet fulfilling (according to Taylor and Lisa my mom, who ordered it).  The other entree that was ordered and enjoyed was the North Atlantic Pan Roast which was a combination of scallops, squid and oysters with hominy and a small dollop of old bay aioli.  I enjoyed tasting this dish, but found the hominy to be a little too tough and rather hard to mouth.  I know whole hominy can be rather tough unless you cook it for a long, long time.  The texture of it in this dish was interesting, but I just thought it could have beexn a little better executed.

Dessert was a little tough for us to order, as we all felt a little like loosening our belts, but we persevered and ordered 2 to share between the 8 of us dining.  The Apple Bread Pudding was stellar – served with caramel, walnuts and some Chantilly cream.  Awesome dessert and an excellent end to the meal.  We also sampled the Cranberry Upside Down Cake – tart and really interesting.  Served with Grand Marnier Chantilly cream and candied orange zest.  This dessert was truly unique and delicious.  I would love to try to re-create this at some point.  Excellent way to get things finished off on an excellent evening.

Overall, I came away really impressed with The Hungry Mother, especially since I had sky high expectations going in.  One aspect of The Hungry Mother that I’m sure everyone will enjoy is the very reasonable prices.  Check out the menu and I think you’ll agree.  One thing’s for sure, I’ll certainly be back to this place and I look forward to trying new dishes that chef Maiden creates.  Also, I’m sort of kicking myself that I didn’t try the Smoked Beef Tongue Canape, as I’m now hearing that it is the MUST order dish on the menu.  Oh well, good thing they’re right down the street.

Maybe it’s inevitable for any restaurant over the course of its lifetime – that it’s hard to keep up a really great thing night after night and year after year. My memory seems to remember that this regal place in Brookline served up some pretty amazing sushi when I was living in Coolidge Corner 5 years ago. Remembering this fact, Aimee and I recently returned with my parents and Taylor with some pretty high expectations. Perhaps it was my experiences with some other sushi restaurants since the last time I dined at Fugakyu, but we came away a little let down.

Don’t get me wrong, I don’t mean to make it sound all bad, I guess the maki was just a little bit underwhelming.  This could have everything to do with the fact that I’ve become somewhat of a sushi snob, and really appreciate great sushi when I can get it.  For what I had become accustomed to at Fugakyu, perhaps my favorite Boston sushi restaurant in the past, it was just a little disappointing.

Let’s start with the scenario: the sit down service was great.  We made a reservation and they had our table ready and waiting – a very cool private booth that had a closing door and sat 6 of us.  We decided not to really beat around the bush too much when ordering, and after a couple apps, decided to do the big ‘Fugakyu Boat’ packed full of sushi and sashimi.  We also ordered a few add-on rolls to sample in addition.  Basically, we ordered a ton of fish.

Drinks: There’s just something about sushi with an ice cold Sapporo, isn’t there?  Don’t get me wrong, I love saki too, especially the hot stuff, but I think sometimes you just have to have a beer.  We all ordered one of the two, not screwing around at all.  Both were excellent as expected.

Appetizers: I apologize for not taking better pictures of the apps we ordered, but they were a little underwhelming to say the least.  I’m used to proper awesome homemade dumplings, like the kind you get from Mary Chungs or Wang’s in Somerville.  These were not only small, but the dough was sort of thin and they seemed overcooked.  We also ordered some crab tempura, which was ok, but nothing impressive.  In any case, I won’t get into the apps too much, I’ll move onto the main event, the sushi.

Entree: Onto the sushi, and the boat that was brought to us barely fit on the table.  It was an awesome presentation, full of rolls, nigiri-sushi and sashimi.  I’ll start with the latter:  There were three huge pieces of salmon (sake) sashimi, and three more huge pieces of yellow tail (himachi) sashimi.  The sashimi was the best part of the whole boat for sure.  The salmon was easily cut in half with one chopstick and was so buttery it felt sinful.  Hard to believe that is so good for you!  The hamachi had a wonderful texture and was absolutely delicious – completely void of any fishyness except for that sweet flavor you hope for in yellow tail.

There was some interesting nigiri on the boat as well.  Aimee quickly called dibs on the octopus, but I managed to snag the other piece.  It was rubbery, as you would expect from octopus, but pretty tasty.  Again, there was salmon and yellow tail nigiri, tuna, and then there were a few less common varieties like mackerel and squid.  The mackerel had a pretty fishy flavor and I couldn’t help thinking about using it for bait to fish for stripers this summer.  The squid was a little chewy, but actually surprisingly delicious.

The maki was the most disappointing part of the boat for me.  The best rolls of the several selections was the spicy salmon and the eel and avocado topped maki with sweet potato on the inside, which was absolutely delicious.  If Aimee and I get take out sushi, we will actually often order two spicy salmon makis because we love them that much (we’re thinking about serving them as apps at our wedding).  Fugakyu’s spicy salmon has crunchy tempura mixed in it and is covered with scallions, giving it great texture as well as flavor.  This version was a little greasy actually, a product of too many tempura flakes and too little fish.

The other rolls we were offered included the crazy maki, which is has shrimp tempura on the inside, wrapped with cucumber and avocado – delicious, but rather uninspired.  The rainbow maki looked beautiful, but was somehow less impressive than either Aimee and I remembered from past experiences at the restaurant.

Overall, I still think Fugakyu has a lot to offer the sushi restaurant industry in Boston and I am certain that I will go back to eat here again, but perhaps the sheer size of the restaurant has made them a little less careful about their execution.  I don’t know, but I almost feel like the chefs at Fugakyu need to put their heads together and innovate some truly inspired dishes that will keep their menu fresh.  There’s no doubt in my mind that there are some excellent chefs that work at Fugakyu – I’m hoping that they get the opportunity to really show their flair. Maybe I’ve just become a sushi snob.

There are two huge floors with many separate rooms at the restaurant, all of which are usually full from Thursday to Saturday night.  Perhaps when turning out that much sushi, the chefs sometimes forget the most important ingredient – a little love.