"Hump" Day: Eating Camel Burgers

Today, Wednesday, is Hump Day, but over the past weekend, Saturday was my "Hump" Day, because I enjoyed camel burgers for dinner. 

Recently, after visiting Harvard Square, I stopped by Savenor's Butchery, at 92 Kirkland Street, Cambridge, an excellent butcher shop which first opened back in 1939. They carry an intriguing selection of exotic meats, and over the years I've sampled meats from yak to elk, lion to llama. During this visit, I found ground camel, and as I've never tasted it before, I had to buy it.  

Camel is consumed in various Middle-Eastern countries (those with desert regions) as well as Northern Africa. Historically, camel has been consumed for many centuries, including by the ancient Romans and Persians. Camel is available in the U.S. in some specialty butcher shops and through some online vendors.   

Ground camel looks very similar to beef, but it's leaner and has less cholesterol than beef, so it might be closer to bison. It's high in protein and iron content, so it's nutritious as well. You can generally prepare ground camel in any manner that you would use ground beef. Burgers, meatballs, tacos, meat sauce, etc. 

We decided to make camel burgers, and also to keep it as plain as possible, thus no cheese, onions, peppers, etc. I wanted to experience the taste of the camel, so chose to keep it simple, adding only a little spice blend.

I chose a Berbere Seasoning, which is commonly an Ethiopian spice blend. This Seasoning was made with cayenne pepper, garlic, ginger, fenugreek, cardamon, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon, and coriander. With a judicious amount of seasoning, it added a slightly spicy and flavorful touch to the camel burger.

The camel burger itself was mild and resembled a beef burger in texture and taste. If you didn't know it was camel, you probably would believe it was a beef burger. However, it's better for you than beef, as it's lower in fat and cholesterol. 

The ground camel illustrates the point that people should be more open to trying new foods, as it might seem to you to be strange and something you wouldn't enjoy, but the reality could be quite different. If you like beef or bison, then there's no reason why you wouldn't like camel too. Expand your palate and be more adventurous. Check out Savenor's and purchase some of their exotic meats. You may find a new favorite.

Taiyaki NYC & Dough Club: Ice Cream in a Fish-Shaped Cone

While I was recently in Harvard Square, and after lunch, I checked out Taiyaki NYC and The Dough Club, an ice cream and donut shop, which started out in New York City. There are now two local locations, one in Boston (in the Seaport) and the other in Cambridge (in Harvard Square). 

The literal translation of "taiyaki" is "fried sea bream," which is considered one of the most revered types of fish. Tai-shaped pastries eventually became popular, and represent "good luck," so they are commonly given out at weddings and festivals. These pastries were often filled with red bean paste, or other fillings. 

Maybe the first mention of Taikayi in a U.S. newspaper was in the Honolulu Star-Advertiser (HI), April 23, 1972. There was an advertisement for a Japanese store, and it offered a Tai-yaki, "fish shape mold," to make fish shape cake and noted it should be filled with azuki (bean curd). In August 1972, another ad for this shop noted they also had a confectionary and sold Tai-yaki waffles. 

Their website states: "The ice cream and taiyaki waffles at Taiyaki NYC x The Dough Club are made from high-quality ingredients from socially responsible vendors and distributors. Taiyaki's waffles are made fresh onsite, and the soft serve ice cream is produced and churned in small batches to preserve the true integrity of how a real soft serve should taste. Taiyaki NYC x The Dough Club strive to keep their customers happy and satisfied while leaving a minimal footprint on the planet."

These are all very positive aspects, which makes me intrigued about the taste of their products. 

The Menu at Taiyaki NYC offers 5 Preset Ice Creams, $8.88 each, such as the Unicorn Taiyaki and the Choco-Lit. You can also Build Your Own Ice Cream, also for $8.88 each. First, you select whether to fill the bottom of the fish cone with red bean paste or custard. Next, you can select from 8 ice cream flavors, including vanilla, chocolate, vanilla/chocolate, strawberry, matcha, hojicha, matcha/hojicha, and lemon. You can also choose an optional syrup, such as caramel, chocolate, strawberry or condensed milk. Then, you can optionally choose two free toppings, including chocolate sprinkles, cotton candy sprinkles, crushed oreos, graham crackers, rainbow mochi, rainbow sprinkles, and wafer stick. Instead of the taiyaki cone, you can opt for a cup or a regular waffle cone. 

I'll note that the #8 is considered a lucky number in Japan and China. 

I opted for the custard in my cone, and topped with Matcha/Hojicha (roasted matcha) ice cream. I didn't go for any syrups or toppings as I wanted to experience the ice cream on its own. I was impressed with the creamy ice cream, with the delightful green tea flavors and roasted notes. The taiyaki cone was fresh, crunchy and tasty, with creamy custard, and nice vanilla notes, at the bottom, enhancing the experience. I was very pleased and will definitely return again to check out more of the options.

They also sell Mochi Donuts, Butter Mochi Donuts and Cream Bombs (in various flavors). I've heard they are very tasty but I didn't try any of them on this trip. 

Although taiyaki, fish-shaped cones, might seem a gimmick, they have a long history in Japan, and over 50 years of history in the U.S. Taiyaki NYC has an impressive corporate goal of being socially responsible. And their ice cream is delicious, atop a fresh, tasty cone. I highly recommend that you check them out. 

Wusong Road: A Second Impression

My first visit to Wusong Road, which had been a positive experience, was back in 2022, but I hadn't returned to Harvard Square until recently. On a Friday in February, I visited Harvard Square, checking out the various shops, and I decided to return to Wusong Road for lunch.

Back in 2022, their website stated: "Overall Wusong Road is a Tiki bar where we match old school American Chinese restaurant affordability, plush midcentury modern comfortability and top it off with a splash of rum and good old fashioned hospitality." The website continued, "Wusong Road is not intended to be a ‘political’ or ‘social’ commentary on Tiki culture. Instead, Wusong Road is a celebration on the Asian American restaurant experience that is so engrained in our history and culture."

After three years, some changes were expected, such as alterations to the menu items and higher prices. Other matters haven't changed much, if at all, such as the fun decor. For lunch, you climb the stairs to a dining room on the second floor, where a lengthy bar is also located. It didn't take long for the dining room to get full, so it's obvious the restaurant is popular. 

I began lunch with a Mai Tai ($15, the same price as many of their Tiki cocktails), made with Appleton Estate Rum, Hamilton Rum, Clement Agricole Rhum, Orgeat, Lime, and Orange Curacao. It was delicious, with a noticeable amount of alcohol, although it wasn't overpowering. Certainly a much higher quality than the Mai Tais you get at most Asian spots. 

From Monday to Thursday, from 11:30am- 5pm, you can order a customized Luncheon Pupu (for a single person) for $17. You choose any 3 options, from a list of 20 options, and you also receive a "small seasonal sweet treat." Some of the options include 4 types of fried rice, 3 different Bao, 3 different Summer Rolls; New England Chicken Fingers, and DanDan Noodles. You can also order the Luncheon Pupu with a drink for a special price: Tanuki Tiki Highball ($24), Mai Tai ($25), or Alcohol Free Mai Tai ($24). Thus, you would only pay an extra $8 for a Mai Tai with the Luncheon Pupu.  

However, as it was a Friday, the Luncheon Pupu was not available. So we decided to order their regular Wusong Pupu Platter ($50 for 2 people, $95 for 4 people). The platter includes Teriyaki Steak Tips, Roasted Char Siu Pork Strips, Grilled Street Corn Rangoons, Scallion Pancake Quesadilla with Aguachile, Pan Fried Shanghai Style Dumplings, and Firecracker Shrimp. However, they added Spring Rolls to our platter alsthough they are not listed on the menu as included. I'll note they also sell a Vegetarian Pupu Platter. 

Overall, the food was delicious, fresh and well-made. I think there was plenty of food for two people. This was not the usual pupu platter you find at most Chinese restaurants, with some intriguing variations  on traditional items. 

On the left were Firecracker Shrimp, crispy Gulf shrimp with a Sambal Olek Aioli, a slightly spicy and tasty sauce. On the right were Teriyaki Steak Tips and Roasted Char Siu Pork Strips, both meats being tender and flavorful. The pork strips were more pork chunks, with a nice crispiness from the sauce, not the flat strips you find in other pupu platters. 

On the left, were plump Pan Fried Shanghai Style Dumplings, with a firm and chewy dumpling skin and plentiful of flavorful pork, spices and veggies inside. On the right were the crispy Spring Rolls, with a delicious blend of veggies and spices. Both items were definitely better than the usual dumplings and spring rolls you find at many places.

On the left are the Grilled Street Corn Rangoons, which my dining companion very much enjoyed. I'm not a cream cheese fan so generally dislike rangoons, but the addition of the corn was a nice variation. On the right was the Scallion Pancake Quesadilla with a Queso Oaxaca and Thai Bird Aguachile. The crispy pancakes were filled with lots of melted cheese and a touch of heat from the aguchile. A fun variation of a Mexican dish.

My second visit to Wusong Road was again an impressive visit. The food and drinks are elevated, not what you find at the average Chinese restaurant, and the taste and quality warrant their higher prices. Tiki should be fun, and that fun extends to the kitchen and their playful variations on a number of dishes. I will return again, and hopefully won't wait three years again between my visits. 

World Baijiu Day--August 9: Celebrate at Sumiao Hunan Kitchen

Next Wednesday, August 9, is World Baijiu Day, a day to celebrate and honor this fascinating and delicious Chinese spirit, which you might not realize is also the most popular spirit in the world. This holiday was created back in 2015 by Jim Boyce, who runs the nightlife blog Beijing Boyce and wine blog Grape Wall of China. The intent of the holiday is to raise exposure of Baijiu, to spread awareness beyond the borders of China.  

Jim Boyce says, "It's part of a theme of going "beyond ganbei", the typical practice of draining shots of room-temperature baijiu, one that turns off many people." He also stated, "Like many others, I've had those reckless ganbei sessions that left me wondering if I could look at a bottle again," says Boyce. "But this spirit has a long history, an impressive range of styles and, as we saw last year, can work with cocktails and infusions and foods." 

Numerous venues, all across the world, will participate in this holiday and you can check out the list of participants. You'll find a diverse variety of ways that these venues are showcasing Baijiu, from cocktails, liqueurs and infusions to chocolate, pizza and beer. In the U.S., you'll find events in Baltimore, Cambridge, Los Angeles, and New York, although more venues may be added during the next week.

Sumiao Hunan Kitchen, in Cambridge, will be celebrating World Baijiu Day once again. Founded in 2017, and from the start, the restaurant has offered Baijiu and Baijiu cocktails on their drinks menu. For the last several years, they have also supported World Baijiu Day. This year, they have created a special new cocktail for the occasion, the Summer Jade. It is made with Baijiu, Amaro Montenegro, Lime, Falernum, and Pink Guava Puree.  

In addition, they offer three other Baijiu cocktails on their drinks menu, including:

Fung Wah – Sesame Baijiu, Chrysanthemum, Honey, Ginger, Lemon, Peated Scotch
Baijiu Blast – Baijiu Gin, Green Tea, Midori, Pineapple, Lime
Perpetual Motion – Baijiu, Blood Orange, Elderflower, Mint 

Next week is also the start of Dine Out Boston, and Sumiao participates so while you enjoy their Baijiu cocktails, you could pair them with a special 4-Course Lunch ($33) or 4-Course Dinner ($46). There's a good chance that I'll visit Sumiao next Wednesday to celebrate World Baijiu Day!

Why does Baijiu need a special day of recognition? It's because so many people have many misconceptions about this intriguing spirit. For example, many Americans claim they hate Baijiu, stating it tastes like stinky cheese or sweaty socks. This is usually based on their single experience of Kweichow Moutai, a sauce aroma Baijiu. Moutai may be hugely popular, but it can be off-putting to someone who has never experienced Baijiu before. 

However, Baijiu is a diverse beverage, with many different flavor profiles. There are plenty of lighter, fruitier versions which would appeal to anyone who drinks other spirits like rum, vodka or gin. It can be drank on its own, or used in many different cocktails. People need to realize its diversity, and that there is likely a style that will appeal to them.

For more information about Baijiu, you can check out the 16 articles I've previously written about Baijiu, delving into its fascinating history, production methods, and providing reviews of numerous Baijiu. I've tried to promote this beverage as it can be absolutely delicious and it's also versatile, making an excellent cocktail ingredient. World Baijiu Day is a perfect time to learn more about this Chinese spirit and sample some examples, to get past your hatred of this liquor.

You can hold your own World Baijiu event with friends and family. Just seek out some Baijiu at your local spirits shop and have your own tasting party. Baijiu is becoming more readily available at liquor shops in the U.S., though previously you might not have even realized it existed. Although Baijiu is hugely popular in Asia, it needs much greater exposure in the rest of the world. It is a unique and delicious spirit and well worth seeking out.

Expand your palate and try something different and more unique. Taste some Baijiu and celebrate World Baijiu Day!

Wusong Road: First Impressions

I recently trekked into Harvard Square, the first time I'd been there since the pandemic began. As I walked around, I was disappointed to see so many closed and shuttered businesses, including places which used to be some of my favorites. Hopefully, that will turn around in the near future, with new and interesting businesses taking over those empty spaces.

One of my objectives on my journey to Harvard Square was to have lunch at a new restaurant, Wusong Road, which opened in December 2021. I'd read raves about this restaurant, and the menu looked interesting, so I wanted to check it out myself. 

Their website states: "Overall Wusong Road is a Tiki bar where we match old school American Chinese restaurant affordability, plush midcentury modern comfortability and top it off with a splash of rum and good old fashioned hospitality." The website also continues, "Wusong Road is not intended to be a ‘political’ or ‘social’ commentary on Tiki culture. Instead, Wusong Road is a celebration on the Asian American restaurant experience that is so engrained in our history and culture."

The main restaurant and bar is on the second floor, and as I walked up the stairs to reach it, I liked the decor of the restaurant, which I found interesting and fun. 

The monkeys hang above the tables in the small dining room, which occupies the initial part of the restaurant. That is where everyone was seated for lunch.

The largest part of the restaurant is the lengthy bar area with hightop tables. This is definitely a spot I'd love to hang out and drink some cocktails, while noshing on snacks.

Even the water glasses have a Tiki flair. 

You might suspect that cocktails would be expensive here, but that is definitely not the case. Most of their cocktails, including the Painkiller, Zombie, Scorpion Bowl, Singapore Sling, Aku Aku, Sub Tropical Itch, are only about $12. Their Scorpion Bowl is $20, but is intended for two people (with a $40 version for 4 people). 

I opted for the Mai Tai ($10.88), which is made with Jamaican, Guyana and Martinque rums, almond orgeat, curaçao, and lime, and served with a metal straw. Most other places that offer a Mai Tai don't make it with such a different selection of rums, instead using much more common and less expensive rums. I enjoyed the complex taste of the Mai Tai, which was refreshing, with a noticeable alcohol content (but not overly so). I suspect their other cocktails would be equally as delicious.

The small Lunch menu has about four appetizers and nine lunch plates, and prices are reasonable. The menu is intended to be fun and not trying to adhere to any specific Chinese cuisine. For example, one of the lunch plates is "New England Chop Suey" with an Asian flair. It's made with Ma La spice, grilled tomato 'bolognese', home-made shanxi maoerduo noodles, spring onions, crispy garlic chips and Thai basil. I'd like to try that on a future visit. 

For lunch, we began with an order of their Ma La Tater Tots with a sambal ketchup. The tots are made with chili oil, ma la spices, crispy garlic, & scallions. The tater tots were delicious, perfectly crispy and crunchy, with a mild spicy heat to them, enhanced by the sambal ketchup. A great bar snack, this would go with any cocktail you wanted. 

We also began with the Pork & Chive Dumplings ($10.88), made with a Chikang black vinegar % ginger sauce, chili crisp, spring onion, and crispy garlic. A firm dumpling, with some crispness from the frying, they were filled with plenty of tasty meat and spices, enhanced by the interesting sauce.

The Lunch Plates, which are generally all $14.88, come in this stack of metal containers, broken into three separate sections, which contain your entree, side and dessert. Some of the entrees include Lettuce Cups, Hand Pulled Noodles, and Yong Kan Beef. For your side, you get a choice of House Fried Rice (vegetarian or pork), Jasmine Rice, Papaya Salad, or Ma La Tots. And for dessert, you receive Daikon pickles, a fortune cookie, and a daily pastry. 

Note: Most of their prices end in "88" which is considered a very lucky number to the Chinese. 

I opted for the Lunch plate of Mandarin Chicken, which is crispy chicken, with togarashi seasoning, scallions, sesame seeds, Thai basil, and accompanied by a Mandarin orange & samba ldipping sauce. The chicken was moist and tender, with a thin and crunchy fried coating. Overall, excellent fried chicken, especially with the seasonings on it. The dipping sauce was tasty too, and not the thick, cloying orange sauce you find at some other restaurants. I'd definitely order this again.

The House Fried rice with pork was also very good.

The dessert plate had Daikon pickles, a fortune cookie, and heart-shaped cookie (which was also very fresh and good, and not overly sweet. 

The other entree we ordered was the Wusong Road Bao, where you get your choice of two bao, including the BBQ Char Sui Pulled Pork or Chicken Katsu, each with sriracha aioli, bread & butter pickles, napa cabbage, & General Tso's sauce. We got one of each, and as you can see, they make faces on the bao to represent the animal it represents, a pig and a chicken. Both were excellent, with moist and tender meat, and a pleasing blend of flavors. 

I was impressed with my first visit to Wusong Road and can't wait to return, to taste more of the menu. I'd definitely recommend it to my readers, for the quality of their food and drink, as well as the reasonableness of their prices. 

New Sampan Article; Origins of the Chinese Buffet

"The most interesting feature of Chinese life to me was that on board their boats, or sampans, as they are called....Upon these boats live whole families of three and even four generations."

--The Fall River Daily Herald, November 20, 1888

For over a year, I've been contributing to Sampan, the only bilingual Chinese-English newspaper in New England. It is published in print as well as online, available in both Chinese and English. I've previously written thirty articles for Sampan, and you can find links here. 

My newest article, The Origins of the Chinese Buffet, is now available in the new issue of Sampan. Joyce Chen's Restaurant, in Cambridge, once claimed to have invented the Chinese buffet, the iconic all-you-can-eat experience. However, is that true? I explore the origins of the Chinese buffet, and discover its ancestry extends back much longer to the Smorgasbord and 19th century all-you-can-eat menus. And as for the first Chinese buffet, you'll have to read my latest Sampan article for the answer. 

What is a "sampan?" The newspaper's site states, "A sampan is a popular river boat in traditional China. This small but useful vessel, by transporting cargo from large boats to the village ports, creates a channel of communication among villages." And like that type of boat, Sampan delivers news and information all across New England, and "acts a bridge between Asian American community organizations and individuals in the Greater Boston area."

Sampan, which was founded in 1972, is published by the nonprofit Asian American Civic Association, "The newspaper covers topics that are usually overlooked by the mainstream press, such as key immigration legislation, civil rights, housing, education, day-care services and union activities. These issues are crucial to the well-being of Asian immigrants, refugees, low-income families as well as individuals who are not proficient in the English language."

There is plenty of interest in Sampan which will appeal to all types of readers, from restaurant reviews to historical articles, from vital news stories to travel items. In these current days when racism and prejudice against Asians and their restaurants is high, it's more important than ever that accurate information about the Asian community is disseminated and promoted. We need to combat the irrational prejudices that some possess, and support our Asian communities just as we would support any other element of our overall community. We are all important aspects of a whole, and we need to stand together.

Support Sampan!

2021: My Favorite Restaurants

What were some of my Favorite Restaurants of the past year?

As 2022 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. I'll be posting my annual series of Favorite Lists over the next couple weeks, covering food, restaurants, wine, spirits and other drinks. These lists should provide a comprehensive summary of my favorites from this past year, allowing my readers to more readily locate such gems, the best of my recommendations. 

Obviously, these Favorite Lists will be different, and smaller, from prior years due to the pandemic. Many food and drink events, such as the Seafood Expo North America, were canceled, postponed, or held virtually. Although dining out has occurred more this year than in 2020, it's still been significantly limited. However, there are still restaurants deserving of being highlighted, and I'll endeavor to showcase them. Hopefully, 2022 will a better year for restaurants, as well as major food and drink events. 

My first Favorites List of 2021 is my Favorite Restaurants, which will also include my Top Five Dishes of 2021. This is certainly not a complete list but is more a sampling of memorable restaurants and food items I've experienced and/or posted about over the past year. This list is also in no particular order, and is purely a subjective list, based on my own preferences, and makes no claims about being the "best" of anything. However, all of the restaurants here earn my hearty recommendation and I hope you'll enjoy them as well. For more Restaurant reviews, you can just search my blog posts for the past year.

Soall Viet Kitchen (Beverly)

     This Vietnamese restaurant opened during the pandemic, and is their second location, the first being in Marblehead. You can find my review here: Soall Viet Kitchen: A Bright & Tasty Spot in Beverly. The two owners are Sa Nguyen and Mia Lunt, close friends who desired to offer authentic Vietnamese cuisine, to highlight the culinary delights of their homeland. The food is fresh, well-prepared, delicious and reasonably priced. Some of my favorite dishes include their plump Shrimp Summer Rolls, the crispy Sweet Potato & Shrimp Fritters, the tasty Steamed Pork Bao, and the alluring Chicken Clay Pot (one of my Top 5 Dishes of 2021). They have Pho and Bahn Mi as well, but I recommend you branch out and try some of their other Vietnamese dishes.

Peruvian Taste Restaurant (Charlestown)   

    This is another restaurant which opened during the pandemic, in a commercial area of Charlestown. You can check out my review here: Peruvian Taste Restaurant: Compelling Chifa & More. They are open for breakfast, lunch and dinner, and serve both American and Peruvian cuisine, including Chifa. Chifa is a combination of Peruvian and Chinese cuisine, and they have the largest Chifa menu in the area. It's a casual spot, serving ample dishes of delicious, fresh comfort food that is reasonably priced. Some of my favorites dishes include the Papa a la Huancaina (boiled yellow potatoes in a spicy, creamy sauce), Pollada (an amazing fried chicken), Wantan Frito (fried wontons filled with chicken), Pollo Chi Jau Kay (boneless chicken morsels battered, fried and topped with sesame seeds and scallions), and Aeropuerto (a melange of fried rice, chicken, Char Siu pork, Lo Mein noodles, peppers, snow peas and scallions. And also one of my Top 5 Dishes of 2021). Go here, ignore the American cuisine, and expand your palate with fantastic Peruvian and Chifa cuisine. 

Butter "UR" Biscuit (Beverly)

   This restaurant began as a food truck and offers "Latin Soul Cuisine." You can read my review here: Butter "UR" Biscuit: A Warm Comfort To The Soul. The menu has items like Empanadas, Caribbean Rice Bowls, Burritos, and Quesadillas, but their Biscuits are compelling and delicious. with an assortment of Biscuit Sandwiches. The biscuits are huge, buttery, flaky and delicious. The Bacon, Egg & Cheese Biscuit is made with a buttermilk biscuit, two eggs your way, bacon and melted cheddar jack cheese. My favorite is their Cheesy Bird Biscuit, made with a buttermilk biscuit, fried chicken, a fried egg, and melted cheddar jack cheese. This was one of my best sandwiches of the year. The chicken was crisp and moist, complemented by the egg and cheese. Pure comfort food for the belly and soul.

Committee Ouzeri & Bar (Boston)   

    This Greek restaurant has long been one of my favorites, and my Brunch experience was a highlight of the year. Check out my review here: Greek Brunch & New Cocktails. Brunch is offered at Committee on both Saturday and Sunday, from 10am-3pm. Their Brunch Menu offers some Greek variations of popular brunch items, from Tsoureki Toast (Greek French Toast) to Spanakopita Grilled Cheese. You'll also find some of their regular dishes, from Souvlaki to Zucchini Crisps. My favorite dish were the Greek Yogurt Pancakes, which are topped by a sour cherry vyssino, honey, toasted almonds, and fresh berries. The pancakes were light and fluffy, some of the best I've had in recent years. Also compelling is their Breakfast Gyro, amply stuffed with scrambled eggs, grilled Halloumi, and loukaniko, and served with crispy home fries. Their Brunch cocktails are always an excellent addition as well. 

 

Tasting Counter (Somerville)  

     This is another restaurant which has long been one of my top favorites, and my experiences this year only solidify my love for this restaurant. Check out my review here: Chef Peter Ungár & Consistent Excellence. As I've frequently mentioned, Chef Ungár is one of the best chefs in the Boston+ area, and doesn't receive as much attention as he deserves. His restaurant has been consistently excellent every time I've been there, due in large part to Chef Ungár being a perfectionist. His dishes are creative and delicious, with such intriguing combinations of ingredients. And the drink pairings are excellent choices as well. It continues to receive my highest and unqualified recommendation. If you want to splurge on one of my top dining experiences in the Boston+ area, this is the spot you should do so. 

Nightshade Noodle Bar (Lynn)

    This is one of my newest favorite restaurants and it's only been open for two years, having to undergo the difficulties of the pandemic during much of their existence. You can read my two reviews here: Compelling Vietnamese/French Cuisine in Lynn, and Back to Nightshade: More Excellence. They offer a variety of small plates, great for sharing, and nearly every dish is exceptional, bursting with flavor, and creatively composed. Plus, they have an excellent wine list and cocktail program. I like their homey vibe, service is excellent, and they have an open kitchen, which I've always loved. Some of my favorite dishes include Curried Beef in Betel Leaves, Dungeness Crab Fried Rice, Homemade Egg Noodles with beef and mushrooms (One of my Top 5 Dishes of 2021, and the Bone Marrow Bahn Mi. This spot has received raves since its opening, and they are very well deserved. I'll be returning there soon and it receives my highest recommendation. 

 

Krasi Meze & Wine (Boston)

     This is another amazing restaurant where nearly every dish is exceptional. Check out my review here: Crazy for Krasi: A Greek Paradise. Their menu is also a wide selection of small plates, perfect for sharing, and offers creative Greek cuisine, with roots in tradition but it's not afraid to experiment. Their Greek wine list is amazing, the second largest in the country. Even their bread selections are excellent, such as the Tiropita cheese rolls. My favorite dish of my recent experience was the Makaronia Me Kima, usually a Greek version of Bolognese, made with ground beef or lamb (And also one of my Top 5 Dishes of 2021). Chef Valentine chose to create his own version using seafood and it was a major success. The dish was made with ground monkfish, smoked eel tomato sauce, fides pasta, and grated horseradish. This is another restaurant that receives my highest recommendation. 

Pammy's (Cambridge)

     Pammy's has received many raves over the years but I hadn't dined there until recently, and I look forward to a return visit. You can read my review here: Pammy's: A Compelling Restaurant of Creative Simplicity. Currently, the restaurant serves a prix-fixe menu, where you select any 3 dishes from their menu for $69. That is cool, and you can create any type of meal you desire. Some of the dishes we enjoyed included the Lobster Biscotto, Sea Scallops, with Grilled Avocado & 'Nduja Vinaigrette, and Marshall Cove Mussels with Squid Ink Arancini & Lime Leaf Aioli. My favorite dish was the Lumache, with Bolognese sauce and Gochujang, a killer combo of spiciness and umami (And also one of my Top 5 Dishes of 2021). Their wine list is intriguing, with plenty of excellent options, especially more organic/sustainable options from small wineries around the world. Service is excellent, I loved the comfy ambiance, and the food is delicious.

I also need to give some love to some of my other favorite restaurants, which I've visited this past year even though I haven't written articles about them this year. I've written about these places in previous years though, and they have remained consistent and excellent, and continue to earn my hearty recommendations. Please dine at these restaurants as well. 

A Tavola (Winchester)

     Excellent Italian cuisine.

Việt Citron (Burlington)

     Delicious, casual Vietnamese fare. 

Tambo 22 (Chelsea)

    Excellent Peruvian cuisine.

 
Prince Pizzeria (Saugus)

    Casual spot for Pizza and Italian cuisine.

District Kitchen (Malden)

    Excellent Chinese cuisine. 

Row 34 (Burlington)

    Excellent high-end seafood 

Clam Box of Ipswich (Ipswich)

    Excellent casual seafood spot.

Nick & Andy's (Danvers)

     Excellent, casual breakfast spot.     

Support the Restaurant Industry: As I said above, the restaurant industry has been devastated by this pandemic, especially as the federal government has done little to aid and assist the industry. Some restaurants have closed permanently and others may be forced to do so in the near future. We need to support our favorite restaurants as much as we are capable, from buying gift cards to ordering take-out, from getting delivery to tipping well. If you have a positive dining experience, tell your family and friends. Spread the word on social media. 

What were some of your Favorite Restaurants and Dishes this year?