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Met Back Bay: Grilled Cheese Sundays

Met Back Bay: Grilled Cheese Sundays



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After a whole week of performances, Sunday evening rolls around and I find myself quite exhausted. and so, lo and behold, this Sunday, after completing our first week of Don Quixote, it took my friend and I about two hours and a billion text messages to figure out where we were going to go for dinner.

I wanted to try something new, but I did not want to walk or take the T, I wanted something casual and relaxed, nothing too fancy and certainly nothing pretentious. Area Four came to mind, but that was too far, Citizen Public House in Fenway was another idea, but I was not all that fond of the meat-heavy menu. Out of nowhere it seems, I got the idea of trying Met Back Bay, located on Newbury and Dartmouth in Boston.

With its proximate location, simple, but enticing menu and a bar with a decent reputation, it seemed the perfect fit for a particularly indecisive Sunday evening.

At The Met Bar, you can opt for a finer dining experience in their upper-floor dining area, you can settle down for a whiskey in their Library Bar, or indulge in their bar menu on the lower level. The great thing is that you can actually order from any menu wherever you are, the only thing that changes then, is the type of atmosphere you choose.

We opted straight away for their bar and lounge area, which even on a Sunday evening, had a nice buzz going. We started with some drinks, I tried their 'Tantric', an interesting and subtle blend of gin, ginger, ginger beer, cucumber and passion fruit. The drink was delightfully refreshing, with no ingredient overpowering the whole.

On top of its various menus, this restaurant also has a few nightly specials and by some stroke of good fortune, Sunday nights happen to be their Grilled Cheese Night. For $5.95, you can choose from a selection of delectable grilled cheeses and for $2, you get three shots of soup. It is a great deal and the grilled cheese selection is really quite impressive.

We opted for their 'El Amigo' — queso fresco, shredded short rib, and jalapenos grilled between their house bread. It was spicy and sweet with a generous amount of short rib. I was duly impressed with the sandwich and for $5.95, it is a steal. We also tried their roasted tomato, ginger-carrot and chicken and pecorino soups. I loved the first two, they were thick and rich and perfect complements to the sandwich. I was not a fan of the chicken and pecorino, which I thought lacked flavor and intensity.

Just to add a component of 'lightness' to our meal, we ordered their tartar duo — salmon and tuna. I was worried that it might be a bit 'sauce' heavy, but both were incredibly well executed. The tuna was a fabulous deep-red color, the salmon was also vibrant and fresh. The duo is served with salty, taro chips which can never hurt.

All in all, it was a gem of a meal and I plan on not only returning for future Grilled Cheese Sundays, but I also hope to experience their Taco Tuesday soon.

he Met Back Bay is an interesting space with a wide range of dining experiences - I would particularly recommend it if you are accompanied by an indecisive individual.


It is no mystery why Todd Winer of MET Back Bay calls this a "wicked" ham and cheese sandwich. Imagine the world's best grilled cheese -- on steroids. Todd mounds soft brioche bread with three cured meats and two delicious cheeses. The sandwich is panini-pressed to a golden-brown, oozy mass of deliciousness -- BUT -- Todd does not stop there. To "guild the lilly," he tops the sandwich with a sunny-side-up egg. We dare you to go back to conventional grilled cheese after this wicked experience.


Click below to make a reservation

  • All Day Menu
  • Late Afternoon
  • Weekend Brunch
  • Daily Specials
  • Cocktails

Late Afternoon Menu served between 3pm-5pm

Appetizers

Cheesy Cornbread

New England Clam Chowder

native clams, bacon, potatoes, herbs

Jumbo Shrimp Cocktail

Fried Judith Point Calamari

Ahi Tuna Tartare

cucumber wrapped, avocado, wasabi, spicy mayonnaise, crispy wontons, peanuts

Grilled Artichoke

Guacamole

freshly made guacamole, pico de gallo, salted corn chips maine lobster 10

Mezze Plate

hummus, roasted babaganoush, beet tzatziki, greek olives, feta, falafel, warm pita

Avocado & Maplebrook Farm Burrata Toast

heirloom tomatoes, corn salsa, iggy's bread
fried egg 2

Stephi's Nachos

pork shoulder, cotija, cheddar, pico de gallo, guacamole, truffle mayo

Signature Salads

Classic Caesar Salad

romaine lettuce, asiago frico, garlic croutons, traditional caesar dressing
tofu 20
grilled chicken 30
salmon 27
ahi tuna 28
sirloin 28

Spring Salad

boston lettuce, peas, fava beans, pea shoots, grilled avocado, haricot verts, snap peas, avocado ranch dressing

Back Bay Chopped Salad

cheese, egg, red onion, tomatoes, beets, broccoli, corn, avocado, bacon, house dressing

Chinese Chopped Chicken Salad

shredded chicken, napa cabbage, romaine, spicy bean sprouts, snap peas, carrots, scallions, cilantro, crispy wontons, ginger-green goddess dressing

Sandwiches & Burgers

all sandwiches served with Saltie Girl Sea Salt Potato Chips

Stephi Burger

10oz prime blend, cheddar, neuske bacon, red onion, spicy mayo, onion strings, everything seeded bun, french fries
add sliced avocado $2
add fried egg $2

Old Fashioned Turkey Club

fresh roasted turkey breast, bacon, tomato, sliced avocado, lettuce, mayonnaise, thinly sliced brioche, saltie girl sea salt potato chips

French Ham & Burrata

arugula, piment d'espelette mustard, toasted baguette

Open Faced So Cal Veggie

sliced beets, tomato, avocado, hummus, sprouts, shredded carrot, cucumber, pickled red onion, EVOO, toasted 7 grain

Stephi's Skinny Tuna Salad

roasted piquillo pepper, chickpeas, tomato, hard boiled egg, red onion, avocado, shredded iceberg, EVOO & vinegar, calabrian mayo, toasted ciabatta

Entrees

Macaroni and Cheese

three cheeses, buttery bread crumbs
prosciutto and truffle oil 5
maine lobster 10

Back Bay Rice Bowl

sushi rice, veggies, pickled onions, egg, soy-ginger sauce
tofu 19
chicken 19
salmon 26
ahi tuna 27
sirloin 28

Day Boat Fish & Chips

beer battered fried haddock, malt french fries, coleslaw, jalapeno tartar sauce

Spring Shrimp Scampi

shaved & roasted garlic, heirloom sweet 100's, asparagus, fava beans, peas, linguine

Eggplant Parmesan

herbed ricotta, mozzarella, maplebrook farm burrata

Rigatoni Bolognese

ragout of pork, veal, beef, a touch of cream, parmigiano reggiano, chili flakes

Za'atar Brick Chicken

hummus, tzatziki, country greek salad, feta, warm pita

Everything Salmon

brown butter, lemon, caper, red onion, cucumber, dill, caraway potato salad

Angus Skirt Steak & Frites

compound butter, truffle parmesan fries

10oz Prime Beef Tenderloin

cacio e pepe butter, pecorino, cauliflower mash

Sides

Onion Strings

Truffle Fries

Sweet Potato Wedges

French Potato Salad

Mashed Potatoes

Aglio e Olio Cauliflower Steak

Sauteed Spring Greens

Dessert

Ice Cream Sundae

toasted marble pound cake, chocolate ice cream, chantilly, chocolate sauce

New York Style Cheesecake

graham cracker crust, fresh cherries

Butterscotch Pudding Parfait

chocolate crunch, chocolate sauce, pecan scotchie

Appetizers

Cheesy Cornbread

New England Clam Chowder

native clams, bacon, potatoes, herbs

Fried Judith Point Calamari

Ahi Tuna Tartare

cucumber wrapped, avocado, wasabi, spicy mayonnaise, crispy wontons, peanuts

Guacamole

freshly made guacamole, pico de gallo, salted corn chips maine lobster 10

Mezze Plate

hummus, roasted babaganoush, beet tzatziki, greek olives, feta, falafel, warm pita

Avocado & Maplebrook Farm Burrata Toast

heirloom tomatoes, corn salsa, iggy's bread
fried egg 2

Stephi's Nachos

pork shoulder, cotija, cheddar, pico de gallo, guacamole, truffle mayo

Signature Salads

Classic Caesar Salad

romaine lettuce, asiago frico, garlic croutons, traditional caesar dressing
tofu 20
grilled chicken 30
salmon 27
ahi tuna 28
sirloin 28

Back Bay Chopped Salad

cheese, egg, red onion, tomatoes, beets, broccoli, corn, avocado, bacon, house dressing

Sandwiches & Burgers

all sandwiches served with Saltie Girl Sea Salt Potato Chips

Stephi Burger

10oz prime blend, cheddar, neuske bacon, red onion, spicy mayo, onion strings, everything seeded bun, french fries
add sliced avocado $2
add fried egg $2

Old Fashioned Turkey Club

fresh roasted turkey breast, bacon, tomato, sliced avocado, lettuce, mayonnaise, thinly sliced brioche, saltie girl sea salt potato chips

Stephi's Skinny Tuna Salad

roasted piquillo pepper, chickpeas, tomato, hard boiled egg, red onion, avocado, shredded iceberg, EVOO & vinegar, calabrian mayo, toasted ciabatta

Sides

Truffle Fries

Sweet Potato Wedges

Dessert

Ice Cream Sundae

toasted marble pound cake, chocolate ice cream, chantilly, chocolate sauce

New York Style Cheesecake

graham cracker crust, fresh cherries

Butterscotch Pudding Parfait

chocolate crunch, chocolate sauce, pecan scotchie

Starters

Cinnamon Monkey Bread

Peanut Butter Toast

raspberry, toffee crunch, griddled banana bread

Fresh Fruit Salad

seasonal melons, pineapple, watermelon, berries, greek yogurt, house made granola

New England Clam Chowder

native clams, bacon, potatoes, herbs

Jumbo Shrimp Cocktail

Avocado & Maplebrook Farm Burrata Toast

heirloom tomatoes, corn salsa, iggy's bread
fried egg 2

Ahi Tuna Tartare

cucumber wrapped, avocado, wasabi, spicy mayonnaise, crispy wontons, peanuts

Mezze Plate

hummus, roasted babaganoush, beet tzatziki, greek olives, feta, falafel, warm pita

Guacamole

freshly made guacamole, pico de gallo, salted corn chips
maine lobster 10

Signature Salads

Classic Caesar Salad

romaine lettuce, asiago frico, garlic croutons, traditional caesar dressing
tofu 20
grilled chicken 30
salmon 27
ahi tuna 28
sirloin 28

Back Bay Chopped Salad

cheese, egg, red onion, tomatoes, beets, broccoli, corn, avocado, bacon, house dressing

Spring Salad

boston lettuce, peas, fava beans, pea shoots, grilled avocado, haricot verts, snap peas, avocado ranch dressing

Chinese Chopped Chicken

shredded chicken, napa cabbage, romaine, spicy bean sprouts, snap peas, carrots, scallions, cilantro, crispy wontons, ginger-green goddess dressing

Sandwiches & Entrees

Truffled Croque Madame

country ham, gruyere, fried egg, brioche, french fries

Mexican Fried Egg Sandwich

chorizo, cotija, jack, avocado, sesame torta roll, salti girl sea salt potato chips

Breakfast Burger

fried egg, avocado, cheddar, bacon, spicy aioli, english muffin, french fries

Old Fashioned Turkey Club

fresh roasted turkey breast, bacon, tomato, sliced avocado, lettuce, mayonnaise, thinly sliced brioche, saltie girl sea salt potato chips

Stephi's Chunky Chicken Salad

roasted chicken, capers, toasted almonds, romaine lettuce, mayo, irish soda bread

Brunch Favorites

Three Cheese Omelette

cheddar, parmesan, pepper jack, boston green salad

Eggs Benedict

poached eggs, smoked ham, wolferman's english muffin, lemon hollandaise, home fries
maine lobster 10

Skillet Breakfast

two eggs any style, smoked bacon, maple sausage, baked cheddar home fries

Carnitas Scramble

crispy carnitas, scrambled eggs, caramelized onions, cheddar, pico de gallo, guacamole, salted corn chips

Buttermilk Griddle Pancakes

maple syrup, cinnamon honey butter
blueberry or chocolate chip 19

Steak Tips & Eggs

grilled tips, fried eggs, sea salt biscuit, sausage cream gravy

Dessert

Ice Cream Sundae

toasted marble pound cake, chocolate ice cream, chantilly, chocolate sauce

New York Style Cheesecake

graham cracker crust, fresh cherries

Butterscotch Pudding Parfait

chocolate crunch, chocolate sauce, pecan scotchie

Sides

Toast

Home Fries

Sausage or Bacon

Toasted Bagel

cream cheese
choice of plain or everything

5pm-9pm, Dine In Only

Monday Burgers

6oz Burger, served with french fries or onion strings 9
choice of
DC american cheese, red onion, lettuce, tomato, mayo
Manhattan sautéed mushrooms, bacon, swiss cheese
Mexico jalapeños, guacamole, pico de gallo, pepper jack cheese

Taco Tuesday

Plate of 3 Tacos, served on soft corn tortillas 9
choice of
Carne Asada cilantro, onion, steak sauce
Carnitas grilled pineapple, spicy mayonnaise
Crispy Haddock jalapeño slaw, avocado, cilantro
Chipotle Chicken cilantro, onion, spicy mayonnaise
Spiced Cauliflower pepper jack cheese, cilantro, tomatillo sauce

Guacamole 15 freshly made guacamole, pico de gallo, salted corn chips
Street Corn 4
Black Beans & Chorizo 4
Yellow Rice 4
Salsa Verde 4

Wednesday Italian

Over Bucatini 22 Deli Style 16
choice of
Eggplant Parmesan
Chicken Parmesan
Pancetta Meatballs

Sunday Fried Chicken

2 Pieces 12
4 Pieces 20
8 Pieces 36
served with mashed potatoes, country gravy, coleslaw, biscuits, pimento cheese

Creamed Corn 7
Baked Sweet Potato 5

Signature Cocktails

Blood Orange Cosmo

orange vodka, blood orange, citrus

Stephi's Paloma

tequila, fresh grapefruit juice, grapefruit soda

Exeter Manhattan

rye, vermouth, chartreuse, bitters

Stephi's Rum Punch

Aristocrats

White Negroni

Garden G&T

Spring Swizzle

aperol, tequila, lemon, soda

Frozen Doli

house infused pineapple vodka

Frozé


Welcome to Seafood Pizza by Saltie Girl, an Italian inspired seafood pizzeria. After this past summer cooking a lot of delicious pizza at home with local seafood from Nantucket, it seemed natural for owner Kathy Sidell and Executive Chef Kyle McClelland to combine their two favorite things -- pizza and seafood. We wanted to elevate the pizza experience by offering super high quality ingredients on top of a delicious dough, combining an everyday staple like pizza with heavenly delicacies like lobster, clams, caviar, smoked salmon and tinned fish. We&rsquove combined these morsels from the sea with the finest combination of cheeses -- hand pulled mozzarella, burrata, taleggio and reggiano these aren't your nona's pies.

Of course, a great pizza experience is second to none without an incredible bar set up. We wanted to push beyond a pizza and a cold beer - although there are days we love that combination, too but we decided to expand the offerings with something a little more sophisticated and fitting. So we curated an all-italian cool, affordable wine list, picked an extensive selection of amaros, and carefully crafted some signature negronis to shake it up a bit. You will have no trouble finding a perfect pairing for these pizzas. We're so excited to share this neighborhood, Italian style seafood pizza with the world.

Come in. Take out. Hang out.

Find us at 281 Dartmouth Street in the original Saltie Girl space.
Wednesday - Sunday, 5-9PM (or until sold out)
No Reservations. Seating is first come, first served.

Insalata
Romaine Caesar garlic crouton, white anchovy, house dressing, reggiano crumble
Wild Arugula shaved fennel, pecorino, chili flake, lemon vinaigrette
Burrata basil, evoo, roasted vine tomatoes, aged balsamic, grilled francese
Italian Chopped romaine, endive, trevisiano, tomato, cucumber, fried chickpeas, red onion, artichoke, provolone, italian dressing

Pizza
Tomato mozzarella di buffalo, evoo, sweet 100s, fresh basil, parmigiano reggiano
Octopus octopus, smoked mozzarella, fennel sausage, piquillo pepper tomato sauce
Lobster buffalo mozzarella, taleggio, sweet 100s, sweet corn, shishito peppers, roasted garlic, hot calabrian oil
Caviar white sauce, red onions, chives, egg white, egg yolk
Jonah Crab mozzarella, pistachio pesto, mortadella, asiago fresco
Ham & Egg flor di latte mozzarella, prosciutto cotto, soft egg, black pepper, pecorino romano, lemon zest, arugula
Clam bacon jam, fresno chilies, garlic, cilantro, fresh basil
Smoked Salmon white sauce, red onions, chives, egg white, egg yolk, smoked trout roe

Negroni
Sbagliato gin, othos vermouth, aperol, lemon, rose water, prosecco
Bianco gin, ramazzotti, dry vermouth
Arancia gin, pineapple, campari, lime, orgeat
Fumo gin, campari, vermouth


A Cascade of Comfort: Where to Score Decadent Warm Dips

Get your dunk, dip and scoop on with these sumptuous spins on the beloved party staple.

Related To:

Photo By: Holsteins Shakes and Buns

Photo By: Easy Bistro & Bar

Photo By: Mary Eddy's Oklahoma City

Chips All In

Cozy up to these warm dips churned out by restaurants, bars and other top spots across the country. Brimming with silky cheese, luscious seafood, succulent meats and more, these comforting creations are perfect for scooping, dunking or dipping with your vehicle of choice.

Palak Paneer

A Wicker Park pub may not be the first place that springs to mind when searching for Indian food in Chicago. That may well change after you visit Pub Royale, which is proving that brews matched with Northern India-inspired bites make for a pleasing combination. One favorite "dip" at the pub is the Palak Paneer, a traditional Punjabi vegetarian dish. Milky morsels of mild-flavored paneer cheese come enveloped in a blanket of creamed spinach spiced up with plenty of garam masala seasoning. The dish is accompanied by a mound of crisped-up paratha (aka flatbread), which serves as an ideal vehicle for scooping up the velvety and vibrant spread.

Bagna Cauda

Angeleno favorite Alimento is known for its beautiful pastas and platters brimming with culinary creativity. One such staple of the Northern Italian restaurant is its take on bagna cauda. A traditional Piedmontese dip that resembles fondue, bagna cauda is typically made with garlic, olive oil, anchovies and butter. At Alimento, however, Chef-Owner Zach Pollack ups the richness of the recipe by dropping a 62-degree egg into the dip. This salty, garlicky creation is served with housemade bread, to sop it all up, and a rainbow of seasonal vegetables, perfect for dunking.

Buffalo Chicken Dip

From the splashes of colorful, cartoony art throughout the dining area to the array of comfort food options that cram the menu, Holsteins Shakes and Buns exudes a playful vibe. In addition to mega-sized shakes and loaded burgers, this Las Vegas spot serves satisfying snacks such as a Buffalo chicken dip that's great for sharing. The signature flavors of Buffalo wings shine through in this spicy dish, which comprises hot sauce, shredded chicken and ranch dressing finished with a blizzard of bleu cheese, an extra drizzle of hot sauce and a flurry of scallions. An ideal pairing for this dunkworthy dip is a crunchy side of tortilla strips or carrot and celery sticks.

Queso Fundido

Though billed as a taqueria, this Steel City spot is far from a no-frills taco joint. Täkō in Pittsburgh features an artful fusion of disparate flavors inspired by Latin American and Asian cuisines. Take the queso fundido, for instance. This Mexican dish starts traditionally enough, with Chihuahua cheese and housemade chorizo, but then it gets amped up with an Asian-inspired topping of shishito peppers and chopped scallions. And to ensure you can sop up every last bit of this distinctive dip, Täkō serves it alongside a toasty stack of fresh flour tortillas.

Artichoke Dip

Though Willa Jean's beauteous display of baked goods is a sweet enough reason to visit this New Orleans spot that was featured on Guilty Pleasures, there are also plenty of savory options that are worth trying the artichoke dip is one of them. Perfect for anytime of day (it's even served as a breakfast snack here), the sumptuous creation is made with artichoke hearts, Parmesan, mozzarella and hot sauce &mdash complete with a smattering of scallions across its glorious golden-brown surface. Slather it on the complementary crostini to create a creamy, crunchy bite.

French Onion Fondue

At sultry Chicago spot Maude's Liquor Bar, the focus is on French food &mdash both classic preparations and creative interpretations of traditional dishes. One of those "almost French" dishes is a popular fondue inspired by an indulgent soup. The rich creation emulates the flavors of French onion soup by pulling in many of the staple's ingredients and translating them to dip form. If you break off a piece of the accompanying baguette and plunge it into the dish, the bubbling Gruyère cheese crust will give way to a silky fondue studded with caramelized onions.

Spicy Beer Cheese Dip

The name of this Philadelphia gastropub means "from the tap" in Italian, so you can be sure that its draft game is on point. But in addition to the suds sourced from both local and Italian breweries, Alla Spina draws the crowds with its elevated take on typical pub fare. One signature dish is a beer cheese dip whose silky cream cheese base is punched up by the addition of a spicy Asiago fresco and a Belgian-style witbier. It's accompanied by a side of housemade signature soft pretzels, perfect for plunging into the luscious, bubbly dip.

Crawfish and Artichoke Dip

Chef-Owner Erik Neil breathed new life into one of the world's first Coca-Cola bottling plants when he opened his restaurant in the historical building back in 2005. This same innovative spirit informs the menu at Easy Bistro & Bar. Neil's Southern dishes tinged with French influences have been drawing the crowds for more than a decade, with house favorites that include a crawfish and artichoke dip. Neil adds a Southern lilt to the typical spinach and artichoke dip by inflecting it with Creole-inspired flavors. He seasons the dip as he would a gumbo or etouffee, then stirs in the trinity (celery, onions and peppers) and juicy morsels of crawfish tail meat. After shaking on a generous amount of Tabasco sauce, Neil bakes his creation in a cast-iron skillet until the dip turns deliciously bubbly and hot. Crunchy shards of the thin flatbread known as lavash round out the plate.

Pork Neck-Bone Gravy

At the Purple Pig in downtown Chicago, it's all about the wine and swine. Crowds swarm here for the pork-centric creations dished out by Chef-Owner Jimmy Bannos Jr., such as his neck-bone gravy that was featured on Guilty Pleasures. This riff on a traditional Sunday gravy brings together bright tomatoes, fresh basil, chile flakes and wisps of shredded pork. After stewing for a number of hours, the rich concoction is ladled into a cast-iron skillet with a heaping dollop of silky ricotta at its center to offset the acidity of the tomato-laden gravy. This succulent, spicy and creamy combination comes paired with thick slices of toasted bread.

Molten Lobster Dip

Though the rich steakhouse fare served at Stake Chophouse in Coronado, California, definitely catches the eye, make sure to leave some room for the unexpected dishes nestled between the fork-tender cuts of meat and other indulgent standards on the menu. One such sumptuous surprise is the molten lobster dip, which marries lobster with fresh melted cheese curds and fiery Calabrian chiles that pack in the heat. The bubbling pot is served with crisp crostini.

Artichoke and Goat Cheese Dip

At The Wren in New York City, you can cozy up with elegant cocktails, craft beers and elevated bar bites in a charming setting that lacks pretention. One standout is an ultra-creamy dip from Chef Nick Testa. To create the dish, he pulls in a trio of cheeses (goat, Parmesan and cream), as well as creme fraiche. A broiled layer of Muenster cheese creates a satisfyingly crunchy crust on the top, which gives way to a silky dip studded with artichoke hearts and pimentos. The dish is garnished with additional artichoke hearts, along with tomatoes and scallions, and served with super-crisp crostini.

Catfish Dip

This chic yet charming spot in Louisville pays homage to its environs by incorporating regional influences into its decor, drinks and dishes. Rotating exhibits at Proof on Main often feature the work of local artists, while the beverage selection leans largely toward Kentucky's signature spirit (you can choose from more than 75 bourbons at the bar). Native flavors are also figured heavily in the food, such as the spot's signature catfish dip. This unique take on the typical smoked trout dip makes one major substitution with Kentucky smoked catfish. A housemade hot sauce and sea salt crackers accompany the silky, spreadable appetizer.

Smoked Brisket Queso

Dallas destination Ivy Kitchen churns out a hodgepodge of comfort foods &mdash think flatbreads, sushi and much more. The shareable plates are worth a gander, especially the creamy queso with a distinctly Texan accent. This version is made with 12-hour smoked brisket and slow-roasted poblano peppers, tomatoes and onions that are mixed into a blend of three different cheeses, then slicked with a drizzle of BBQ sauce and finished with a flurry of green onions. Warm tortilla chips are perfect for dunking into the hearty dip.

Roasted Shallot Dip

Classic Americana gets an injection of contemporary innovation at Mary Eddy's Kitchen x Lounge, where the artsy dining space in a former Ford assembly plant is as creative as the dishes on the menu. One superb snack at this Oklahoma City spot is the roasted shallot dip. This elevated riff on onion dip combines caramelized shallots with cream cheese, mayonnaise, lemon juice, zest, garlic and other seasonings. The sumptuous mixture is finished with a flurry of scallions, then paired with a side of tangy salt and vinegar chips.

Baked Goat Cheese

Classic Italian cuisine is viewed through a Pacific Northwestern lens at Pazzo in downtown Portland, Oregon, where Old-World recipes are reinterpreted with regionally sourced ingredients. Locally sourced goat cheese, for instance, makes for a superb starter. The dish sings with a medley of flavors, thanks to the addition of garlic, chopped basil, salt and pepper &mdash along with a bit of cream cheese to mellow out that distinctive tanginess. The sumptuous mixture is scooped into a ceramic casserole dish, then drenched with ladleful upon ladleful of a housemade tomato sauce that's made fresh daily. The hearty concoction is baked until the center of the cheese is hot, then drizzled with olive oil and served with sliced focaccia bread.

It's Not Spinach and Artichoke Dip

It's all about the egg at this aptly named New York City haunt, even when it comes to dips. Egg Shop's riff on a spinach and artichoke dip marries sauteed leafy green spinach and tangy artichoke hearts with slow-coddled eggs, which lend a lusciously creamy texture to the dish. The indulgent creation, known as It's Not Spinach and Artichoke Dip, comes paired with crisp pecorino toasts.

Scituate Lobster Cheddar Dip

Old meets new at Boston's MET Back Bay. Here, a historic townhouse exterior opens up to a contemporary restaurant within, where the kitchen turns out modern interpretations of beloved American standards. Regional ingredients play a major role here, as the menu is brimming with New England staples such as seafood that's served in various iterations. For instance, a creamy dip makes for the ideal dish to showcase lobster sourced from the nearby harbor town of Scituate. The dip, which comes in a cast-iron skillet, features succulent morsels of lobster submerged in a luscious cascade of warm liquid Cheddar. A side of griddled corn cakes perfectly complements this comforting creation.

Chipotle Crab & Artichoke Dip

The satisfying dishes served at Seabird in New York City sing with the flavors of the ocean, as this West Village spot is known for its comforting spins on seafood staples. Crab is one seasonal favorite that shows up in various iterations, including this indulgent Chipotle Crab and Artichoke Dip. Served warm, this appetizer features a creamy chipotle base studded with crab and artichoke. The sumptuous snack comes flanked by a heap of salty blue corn chips sturdy enough for scooping.

Baked Brie

Casual Louisville, Kentucky, restaurant Noosh Nosh is an ideal destination for a meal of shared dishes. Its Mediterranean-inspired menu is stuffed with snacks and starters dreamed up by Chef-Owner Anoosh Shariat. His baked Brie takes a particularly warming turn during the cooler months, thanks to the addition of Pappy Van Winkle bourbon maple syrup and red wine pear jam. Crunchy crostini provide a satisfyingly crunchy (and bite-size) base on which to spread the boozy, creamy Brie.


If you're going for a night out drinking at TITS, you may want to do some carbo loading beforehand. My recommendation? Show up early and order their mac and cheese. You will not be disappointed. It has a potato chip crust that makes its crunch unique and tasty.

If you find yourself in Cambridge with a mac and cheese craving, head on over to Area Four. Their Cast Iron Mac and Cheese will not disappoint. They boast amazing food straight from the oven, and this mac and cheese definitely falls into that category. It's baked to perfection, with the perfect crust-cheese ratio.


Met Back Bay: Grilled Cheese Sundays - Recipes

Some of my family was in town and they took us to this great restaurant. From the outside, it may not look like much, but what delicious food! All three of our appetizers were fantastic (quite honestly, the nachos were the best nachos I've ever had in my life). It set a wonderful tone for the rest of the meal. I, myself, had the Croque Madame, which came with truffle fries. It was delicious and topped with lots of cheese. Several in my party tried the salmon which they said was cooked excellently. For dessert, they had a good selection (not as big as I would have liked). I enjoyed the banana split dessert, but we sadly missed the hot chocolate sampler (apparently it's only seasonal). None of us had an alcoholic beverage, but they had a big bar downstairs which looked like a nice place to go after work. Overall, it was a lovely experience our waitress, Hailey, was incredibly friendly and very knowledgeable about the menu. The only downside to this restaurant is that it is a bit more on the expensive side. Will definitely come back soon!

117 - 121 of 479 reviews

After reading the reviews my family decided to try this place for Sunday Brunch.
The Build your own Bloody Mary's were exceptional. Only comment was the bacon was cold. Should be heated up prior to serving. We ordered the House Cured smoked Salmon flatbread. This was very good and we loved the size of it. We ordered the eggs Benedict and the Pork Hash and egg. I believe the kitchen is in the basement so our food was a tad
cool. Cold eggs of any sort are just not pleasant. They were definitely sitting before being brought up to our table. The Pork Hash was mostly Potatoes - very little hash.
Just fruit and an oatmeal was a bit pricey! The menu said toast is served with every breakfast. Hmmmm We never received any. I would return for the drinks but not the meal. Others I have spoken to since have said the same!

Our party of 3 all had great food with a great ambiance at a reasonable price. Can't ask for much more while visiting Boston! Would come back without hesitation. Love the interesting décor.

Food and service were excellent. We went there with a group and were seated in a separat room with huge windows overlooking Dartmouth Street. We had a preset menue with 2-3 different items per course. All options were very tasty including the desserts.


A Valentine's Day Trip for Two

This Valentine's Day travel to two of the most romantic cities in the world without ever leaving Boston! MET Back Bay, the award-winning restaurant on Newbury Street, invites guests to join them for the ultimate cupid's day experience with a Table for Two in Barcelona or Florence.

From Friday, February 12th through Sunday, February, 14th, 2016 guests are invited to enjoy an intimate dinner with the MET's Barcelona or Florence menu, each one highlighting romantic cuisine from that city. After taking their seats in MET's romantic dining room, guests can decide if they'd like to travel to Spain, Italy, or both! Order off the Barcelona menu and be treated to dishes such as Jamón y Queso, thinly sliced Serrano ham with Mahon cheese ($14), Shellfish Paella with chicken, chorizo, mussels, clams, shrimp and saffron rice ($25), and Churros De Chocolate ($10). Experience Florence with Panzanella Ensalata with pearl tomatoes, country bread, basil, hand shaved salt and aged balsamic ($12), Bistecca alla Fiorentina, a 39oz Grilled Porterhouse for two served with whipped stacciatella and tartufo fries ($32 per person), and Chocolate Zeppoles with warm caramel, almond and gelato ($10). Toast to each other with the Spanish inspired Toro Bravo made with tequila, lime, grenadine and champagne ($11), or the Florentine Garibaldi Cocktail made with Averna, rum, Falernum, lime and soda ($11).

These specials will be available in addition to the regular dinner menu. The restaurant's signature cocktail and wine lists will be available all evening long.The Table for Two in Barcelona or Florence menu will be available on Friday, February 12th, Saturday, February 13th and Sunday, February 14th, 2016 during dinner service only. Reservations are limited and highly recommended by calling MET Back Bay at (617) 267-0451.

WHERE: MET Back Bay, 279 Dartmouth Street, Boston, MA 02116

WHEN: The Table for Two in Barcelona or Florence menu will be available on Friday, February 12th, Saturday, February 13th and Sunday, February 14th, 2016 during dinner service only. These specials are in addition to the dinner menu.


The Farmer's Wife makes one of the Bay Area's best sandwiches

It can take a lot to wow us, and the last place in the world we&rsquod expect to find an earth-shattering meal would be an outdoor music festival.

But that&rsquos exactly what happened last month while several of my colleagues and I were covering the food at Outside Lands: We stumbled upon what might very well one of the best sandwiches in the world.

Bold words, I know. But, seriously, amid a sea of lackluster cheeseburgers stuffed between everything from doughnuts to ramen noodles, this sandwich emerged like a beacon of gastronomic delight: a grilled cheese on steroids, stuffed with griddled chorizo, juicy heirloom tomatoes, creamy avocado, a tangy fermented cabbage relish and a zesty chimichurri sauce.

It was &ldquoThe Works&rdquo from the Farmer&rsquos Wife, a Sonoma-based pop-up sandwich stall that makes the rounds at festivals, as well as local farmers&rsquo markets.

For days after the festival was over, we continued to obsess over the sandwich, so I did the only thing I could: I tracked down owner Kendra Kolling to find out more about her mobile operation &mdash and how to make &ldquoThe Works&rdquo at home.

Kolling, who had worked in the restaurant industry during her high school and college years in Massachusetts, moved to the Bay Area 30 years ago. While working for Straus Family Creamery at the Ferry Plaza Farmers&rsquo Market, she met and fell in love with a Sebastopol apple farmer named Paul Kolling. She maintains there&rsquos no real secret to her cooking.

&ldquoThese were just recipes that I made at home in my kitchen for the family,&rdquo she says. &ldquoWith all of my cooking, it really is just simplicity. It&rsquos showcasing the seasonal produce, and the balance of fat and acid, salt and pepper, sweet and tang. That&rsquos what I go for.&rdquo

It&rsquos a straightforward approach that has earned Kolling a loyal following, as well as accolades.

The base, or canvas, as the sandwich maker calls it, is grilled cheese on slices of organic Full Circle Bakery sourdough bread, to which practically any sort of &ldquostuffable&rdquo (tuna salad, apples, sausage, bacon) can be added.

&ldquoThat&rsquos kind of how I get people to come to my booth. I bill myself as a grilled cheese stand and then when you look a little further into it, you realize, &lsquoOh, this is way more than grilled cheese.&rsquo&rdquo

&ldquoThe Works&rdquo features nearly every filling on her menu, from local farmers and food makers: fresh chorizo prepared to her specs by Sonoma County Meat Co., fried eggs sourced from Dolcini Red Hill Ranch, avocado from Brokaw Nursery, tomatoes from Soda Rock Farms, pickled pepper relish from Happy Quail Farms and Wild West Ferments&rsquo El Curtido, a tangy, fermented melange of cabbage, carrots and radish.

Plus four kinds of shredded cheese. &ldquoI always make sure to use really good cheese,&rdquo says Kolling, who likes to use a blend of cheeses. That may include McKinley cheddar, a grass-pastured young cheese from Sebastapol&rsquos Wm. Cofield Cheesemakers and Fiscalini bandage-wrapped cheddar, as well as imported cheeses like Irish Dubliner and Dutch Gouda. The key is to find a balance between sharp, buttery, nutty and sweet.

If there&rsquos one unifying component to all of her sandwiches &mdash a secret sauce, if you will &mdash it&rsquos the chunky chimichurri. A mix of chopped almonds, cilantro, parsley, smoked paprika, crushed red pepper, extra virgin olive oil and lots and lots of fresh lemon juice and garlic, it&rsquos a pungently heady sauce that takes her sandwiches to a whole other level.

&ldquoPeople ask about the chimichurri all the time, and I think that the secret to it is that I make it on the spot at the market so that it remains really bright and really fresh.&rdquo

Now, after seven years of slinging her seasonally-inspired sandwiches out of a 10-foot-by-10-foot tent, Kolling is ready to make the leap into her first brick-and-mortar retail location, a 420-square-foot sandwich kiosk at Sebastopol&rsquos outdoor market complex, the Barlow. It&rsquos set to open by the end of this year, and she jokes that with electricity and running water, it&rsquos a huge step up.

This next phase couldn&rsquot come at a better time. Two of her three children are off to college on the East Coast, and following two years of recovery from a near-fatal car crash that resulted in multiple surgeries and left the family on less than steady ground, Kolling&rsquos husband is just now taking back the helm of the family&rsquos apple farm.


Met Back Bay: Grilled Cheese Sundays - Recipes

Love the Food that Loves You Back

Watch Catherine’s welcome video here.

Cuisinicity® is about love, first and foremost. I didn’t realize it then but Cuisinicity was born when I fell in love with my husband a lifetime ago! He, Dr. David Katz, has gone from the aspiring Preventive Medicine resident I met back then, to a world renowned expert in nutrition and disease prevention. We met in an epidemiology class I was auditing at Yale – and the rest, as they say, is history. A whole lot of history!

I am a French-born-and-raised foodie, and lover of luscious cuisine. But I am also a scientist, earning my PhD in neuroscience at Princeton University. So, when David presented me with the challenge of his very demanding nutrition standards, we realized that his passion for health and my love of French cooking also needed to be wed! And so our “marriage” of priorities resulted in 20 some years of methodical experimentation – but in our warm, lively home kitchen, rather than any neuroscience lab. Over those years, David and I have raised 5 beautiful healthy children together – Rebecca, Corinda, Valerie, Natalia and Gabe (I stopped working as a neuroscientist after Natalia was born) – and all of us have benefited from our shared passion for loving food that loves us back. That’s Cuisinicity ! Read more »


Watch the video: Το κόλπο για να κάνετε τη σχάρα σας αντικολλητική