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Craigie Street Bistrot’s Spanish octopus à la poêle

Wrap your tentacles around this one
When was the last time you cooked an octopus that came out of a washing machine?
By: KENJI ALT  |  December 14, 2007


Chez Henri’s Conch Yaniqueque

Have your Johnnycake and eat it, too
Usually when I go to Cambridge for a taste of the Latin-inspired French-bistro cuisine at Chez Henri, I sidle up to the bar for their signature combo meal.
By: KENJI ALT  |  December 14, 2007


Beacon Hill Bistro’s Gnocchi Parisienne

Gold Bond
Chef Jason Bond has never been one to shrink from tradition.
By: KENJI ALT  |  December 14, 2007


Marco Cucina Romana’s salumi

The cure for the common cure
Whether it’s chorizo, a terrine of foie gras, beef jerky, or just plain hot dogs, I’m a fan of all forms of cured meat.
By: KENJI ALT  |  September 26, 2007


Pops’s Tempura Snickers Bar

Really, really satisfies
You’ve got what is possibly the most indulgently sweet and gooey dessert ever conceived.
By: KENJI ALT  |  September 19, 2007


MuQueCa’s fried yucca with carne del sol

Beef with special sauce and a side order of fries (but it’s not what you’re thinking)
Most people who visit MuQueCa, the familial Brazilian restaurant in Inman Square, go for the eponymous seafood stew — and with good reason.
By: KENJI ALT  |  September 05, 2007


Eastern Standard’s frisée aux lardons

Setting a new standard
True to its moniker, every dish on the menu at Eastern Standard is a standard, nearly to the point of cliché.
By: KENJI ALT  |  August 29, 2007


Pho Viet’s Bánh mì

A sandwich by any other name . . .
Try less than five bucks at Pho Viet, inside the Super 88 in Allston.
By: KENJI ALT  |  August 22, 2007


El Cafetal

Carne: it's what's for dinner
If nothing else, then come for the drinks.
By: KENJI ALT  |  August 08, 2007


La Brace’s grilled-lobster appetizer

You won't miss the red sauce
La Brace is far from your typical North End restaurant.
By: KENJI ALT  |  July 25, 2007


Beard Papa’s cream puffs

If there’s one thing that the Japanese excel at, it’s taking an existing product and beating it into its most perfect form.
By: KENJI ALT  |  July 11, 2007



Look, ma: No forks!
Being the only Eritrean-Ethiopian restaurant in Central Square, you’d think that the owners of Asmara would have a tough time selling their wares.
By: KENJI ALT  |  July 02, 2007


La Sultana Bakery

Forget the pupusas; bring on the pork
Shame on anyone who goes to the doughnut chain across the street.
By: KENJI ALT  |  July 02, 2007
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