Wednesday, May 15, 2019
Popover Wars: Popover King vs The Popover Lady
--The Sunbury Gazette, December 11, 1858 (PA). The recipe is from Ellen U. Bacon, of Bar Mills, Maine.
Popover: A flaky, crusty roll made from egg batter and often cooked in muffin tins. When I was growing up, it seemed that many restaurants served popovers and I loved them. My mother also made popovers at home, which were a special treat. Then, they seemed to almost vanish from the restaurant scene, relegated mainly to more "old-fashioned" restaurants. However, they've been returning, and creative chefs have transformed and elevated them, such as Chef Lydia Shire's Lobster Popover.
A few places now specialize in popovers, including Popover King and The Popover Lady. Recently, I stopped at both spots, to compare their Cheese Popovers. Plus, I checked out a couple other items at Popover King, as it is the newest popover spot in the area. My biggest takeaway from my comparison of the two places? I need to return to both of them to check out more from their menus. Their Cheese Popovers are very different, and your preference will depend on the style you like better.
--The Sunbury Gazette, February 11, 1860 (PA).
Located in the West End of Boston, Popover King has only recently opened and it is a small cafe where you order at the counter and then sit down and wait for your food and drink. It's a casual spot with a welcoming vibe, and the counter staff is quick to offer assistance.
--The Brooklyn Union, September 14, 1867 (NY)
During lunch, you'll find three Specials, the discount which basically give you a free Popover, saving you an average of $5.00.
--Vermont Chronicle, July 9, 1870
At the Boston Public Market, you'll find The Popover Lady, who also offers a variety of Popover treats. Their basic popovers, available in Original, Asiago Cheese, Toasted Onion, and Cinnamon Sugar, only cost $3.25-$3.50. You'll find other Popover treats as well, though for this visit, I just wanted to taste their Asiago Cheese popover.
So which Cheese Popover was the winner of this comparison test? It's a tough decision as both were excellent as well as very different. I would order either one of them again. Both also earn my hearty recommendation. If I must choose though, I'll opt for the the Asiago Cheese Popover from The Popover Lady,
"CORN POPOVERS--1 pint of sweet milk scalded; stir into the hot milk a coffee-cup of cornmeal, butter half the size of an egg, little salt, 3 eggs well beaten and stirred in the last thing; no soda."
--Galena Miner, Jul 17, 1879 (KS)