To travel to Boston is to be transported into a world juxtaposed between modern and historic. Gleaming contemporary architecture sit by centuries-old brick structures. Monuments to fallen heroes live side-by-side with Hubway bikes. It is a city that has carefully preserved its history yet is undaunted by the future. Always striving to move forward yet never forgetting where it’s been.
Much the same can be said for its cuisine. Classic dinning establishments are revered all the while new innovative eateries are championed. The art of good eating is a vital component of Boston. On my latest jaunt, I acted as if I had been suddenly dropped into the epicenter of this vibrant city and I set off on a little culinary adventurism. Determined to discover old as well as new heroes.
|229 Harvard Street, Brookline, MA|
|Butternut Squash, Ricotta and Cranberry|
|Spinach, White Bean and Roasted Garlic|
|Mashed Potato, Bacon and Scallion|
I stayed at one of the most historical hotels in all of America and I can’t recommend it enough. Opened in 1855 by Harvey D. Parker and located on School Street near the corner of Tremont, not far from the seat of the Massachusetts state government, the Omni Parker House Hotel has long been a rendezvous for politicians.
The hotel was home to the Saturday Club, also referred to as the Saturday Night Club, which consisted of literary dignitaries such as Charles Dickens, Henry Wadsworth Longfellow, Ralph Waldo Emerson, and Oliver Wendell Holmes. Sr. Charles Dickens resided in the Parker House for two years in his own apartments and first recited and performed “A Christmas Carol” at the Saturday Club at the Parker House. The Parker House currently holds possession of Charles Dickens lock and key to his apartment door and also his mirror.
The Parker House perfected the Boston cream pie, which is more of a cake than a pie. Created by Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856, this pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate ganache.
The joint effort of a former Californian and a Boston chef, Dorado brings authentic Mexican to Boston’s Brookline area. Dorado tacos are the real deal. Made with soft homemade tortillas, they’re stuffed with your choice of grilled sirloin steak, marinated chicken or perfectly charred veggies. I went for the fish taco ensenada. Beer-battered Atlantic whitefish, cabbage, salsa fresca, pickled onions and Baja crema. Its the crunch of the fish and all those flavours that make this tacos irresistible. I’m still thinking about it weeks later. I also tried the house-made chorizo taco with guacamole and salsa fresca which was equally as delicious and flavourful. And for less than six dollars for two gourmet tacos, how could you go wrong?
Now that Shake Shack is in town, there’s really no reason to go anywhere else for burgers and fries. Located in historic Cambridge, Mass., the Harvard Square Shack’s menu features all the Shake Shack classics (I had the ShackBurger) along with the MInT Chocolate concrete (chocolate custard, mint marshmallow sauce and chocolate truffle cookie dough), the Crimson Red Velvet (vanilla frozen custard blended with a slice of crimson red velvet cake from South End Buttery Bakery) and the Lobstah Shell concrete (Vanilla custard, lobstah tail pastry shell from Boston’s North End, strawberry puree and ricotta cream). Good times in the Commonwealth!
Charlie’s Sandwich Shoppe has won numerous awards over the years (most notably for its turkey hash), culminating in the reception of a James Beard Award in 2005.
I’m glad I went. Throngs of people came and went to wish the owner good luck. Asked what he was going to do when the shoppe is closed, he was overhead saying, “I’m going to sleep in.” Very well deserved, I say.