Maverick Square rises
By PHIL AMARA  |  May 18, 2007
One of the most fantastic views of the Beantown skyline is from East Boston’s Maverick Square waterfront. With a relatively narrow expanse of harbor, the city is close enough to reach by canoe. Eager, glad-handing developers know the area’s a gem, even if cafés have been slow to share space with new condos. Dough, however, is betting the transformation will stick. The little sandwich shop, a block from the old, arch-front Boston Fuel building, delivers a menu with everything (and I do mean everything) from pizza to pasta, salad to soup. A sandwich like The Border Street ($6.95) — a breaded chicken cutlet, blanketed by mozzarella, prosciutto, basil, balsamic vinegar, and tomatoes on a crusty, braided roll — takes two hands to eat. The dense Vermonter ($6.95) — thick slices of multi-grain bread bookending turkey, smoked gouda, bacon, apples, and sun-dried tomato mayo — will knock you for a loop. Start with those, because the choices are overwhelming, with Reubens, Cubanos, and Phillies on one side, calzones, strombolis, and Italian subs on the other. Then, factor in thin-crust pizzas like the Lyla ($9.95/12-inch; $13.95/16-inch), with white sauce, artichoke hearts, goat cheese, red peppers, and kalamata olives, or the Ricky ($8.95/$11.95) with sausage and pepperoncini. There’s little the Dough boys can’t whip up. If only the place felt less bland, less like the waiting room at Jiffy Lube. Adding character would be easy. Scenes from Tommy Lee Jones’s Blown Away, Scorsese’s The Departed, and Kevin Spacey’s 21 were shot within walking distance of Dough’s address. Trumpet that. After all, nothing about the rebirth of Maverick is subtle.

Dough, located at 20 Maverick Street, in East Boston, is open Monday through Friday, from 11 am to 9 pm, and on Saturday, from 1 to 9 pm. Call 617.567.8787.
Related: Garden at the Cellar’s All-Day Egg Sandwich, 2007 restaurant awards, Bella Ravioli, More more >
  Topics: On The Cheap , Culture and Lifestyle, Food and Cooking, Cheese,  More more >
| More

Most Popular
Share this entry with Delicious
  •   TATTE FINE COOKIES + CAKES’ COOKIES  |  July 23, 2008
    Self-taught baker Tzurit Or has been plying her patissier trade, in some form or other, since she was 12.
  •   ZUZZY’S COOKIE DOUGH  |  July 09, 2008
    Zuzzy’s Cookie Dough is deadly good. It’s the kind of stuff Willy Wonka would use to stucco the walls of his summer house.
  •   TOMMY'S NAKED SODA  |  June 04, 2008
    Soda ratcheted up a level, while still paying homage to the tonic classics.
  •   'CUE CULTURE  |  May 21, 2008
    This pulpy, fiery-sweet sauce is a mélange of tongue-tingling flavors.
  •   TURTLEDOVE PESTO  |  March 27, 2008
    Samuel Adams and Dunkin’ Donuts are local brands that need no introduction, even nationally.

 See all articles by: PHIL AMARA