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KENJI ALT

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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

Sweet!
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

Asmara

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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