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Magic bean boston4/29/2023 ![]() The revamped food menu, meanwhile, revives select Cafeteria favorites while imbuing more Mediterranean influences into the modern American repertoire-think: grilled octopus with a white bean purée and sun-dried tomato-green olive tapenade lamb chops with garlic labneh, heirloom potato confit, and mint chimichurri and brunch dishes like green shakshouka and dulce de leche pancakes. (Um, relatable.) Although the 91-seat terrace will return, designer Tiffany Barqawi is also bringing the outdoors inside, festooning the place with hand-woven raffia lamps, leafy chintz wallpaper, wood décor, and a bright color palette of blues and greens. “After 13 amazing years and the pandemic, it felt like the perfect time for a change,” says owner George Aboujaoude. ![]() The result? Eva, debuting soon in the former home of Cafeteria, a long-running restaurant that was known for its elevated comfort foods, social scene, and massive sidewalk-side patio. ![]() Ī popular Newbury Street restaurant space has undergone a complete, more-than-cosmetic overhaul since we last saw her in 2020. Other menu highlights include the S + S Boardwalk Fries, a cone of ‘taters tossed in a signature specialty-salt seasoning, and a brisket burger crafted for Salt + Stone by the Modern Butcher Shop, which has carved out quite a reputation since opening in Newburyport three years ago.Ĥ63 Assembly Row, Somerville,. Expect plenty of seafood, then, from appetizers like New Orleans-style barbecue oysters to entrees of scallop carbonara featuring Lily’s Fresh Pasta (some of the best around). That said, the 155-seat spot, which boasts floor-to-ceiling windows and two massive outdoor patios, is anchored by a raw bar program in partnership with Boston’s own Pangea Shellfish Company, a premium oyster grower and distributor. Their years of industry insight inspires a menu for every diner at Salt + Stone: You’ll find prime steaks, artisan flatbreads, grain bowls, and more. First up, though, after decades of managing local restaurants, local culinary-industry vets Sean and Sue Olson will open their first independent venture, Salt + Stone, on March 25 in the sprawling space that previously housed the pizza franchise Midici. Salt + StoneĪttention, hungry shoppers: A few new restaurants are coming soon to Somerville’s food- and retail-jammed Assembly Row development, including a larger location of the North End’s pint-sized Parla as well as Le Macaron, a French patisserie. Here are the details on the season’s most-anticipated debuts. Greater Boston’s restaurant scene is on the rebound, and there are a lot of exciting openings to look forward to this spring: a homestyle Neapolitan pizza joint in Cambridge, an otherworldly cocktail den in the Back Bay, and a Scottish gastropub in Jamaica Plain, to name a few. Trinitario makes up 10-15% of the world’s cocoa, and is said to have naturally occurring fruit notes.Charred octopus at Moëca. Those that remained were cross-pollinated with the South American seed forastero trees that were planted to replace them. It is said that the species was created in 1727 when a natural disaster killed the majority of criollo trees in Trinidad. Trinitario, or “of Trinidad,” is a a hybrid strain of the two other types, combing their better respective qualities of heartiness and flavor. Criollo beans contain a high percentage of cocoa butter, and is considered to be of extremely high quality. As a result, criollo only accounts for about 5% of the world’s chocolate supply, making it more expensive. The criollo tree is the most sensitive of the three types, as it is susceptible to disease, making it difficult to grow. The beans have a naturally occurring slight bitterness to them.Ĭriollo, which is Spanish for native, and most likely came from Central America. It is the heartiest and most common type of cacao tree, and produces the majority of chocolate in the world–more than 80%. There are are actually three different types of cacao beans that come from three different species of cacao tree.įorastero, which is Spanish for “foreigner,” is believed to have originated around the Amazon Basin. Cacao beans grow inside pods that actually grow up and down the trunk of the tree, so it’s very unique and distinctive. I’d like to try to help with that.įirst of all, when you think of something growing from a tree, you think of an apple or an orange–something growing from the branches or limbs of the tree. In order to understand the whole process though, it’s important to have a clear picture of the very beginning. It’s like elves get a hold of it, and do magical things inside a tree, and then it’s yummy and delicious! The whole middle part is kind of fuzzy. Most people are aware of the fact that the bean that chocolate is made from grows on trees, but beyond that, the process is kind of a mystery.
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