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Gitlo's Again

8 of us hit Gitlo's for lunch today. My first trip; but all the positive reports are spot on...we finished with the deservedly, highly acclaimed custard cream bun.

http://flickr.com/photos/61246842@N00...

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  1. does this place have an online menu?

    2 Replies
    1. re: CambridgeFoodie

      Flickr's down but I can add the menu when they are running again...or see if this works

       
       
      1. re: 9lives

        Thanks 9Lives...I went there for takeout this evening.

        Excellent, as everyone says. I ordered the Har Gau, noodles with satay chicken, custard dim sum, and vegatable rolls. Owner was very nice and pleased when I mentioned I came because of Chowhound. I'd defintely go back again.

        My only minor qualm is that 3 Har Gua for $3.25 seemed pricey.

    2. ok.
      they're open Sunday right?
      tell me there open Sunday.
      cuz if they're open Sunday me and the Kid are gonna be there.

      hoping in Haverhill,
      SS

      edit- looks like they are open Sunday. going.

      1. popped in shortly after you. sampled a variety of items including the new char siu bao and clear noodles with chicken in chinese bbq sauce. loved the sweet potato puff. sort of like a pastry curly fry filled with whipped cream and taro. also loved the custard buns. the chopped pieces of preserved egg were a nice touch

        i suggested adding chicken feet to the menu and the two waitresses laughed simultaneously. "americans don't like chicken feet," one of them said, "they're scared of them." i told them they'd be surprised. they didn't seem phased and informed me that they'll be adding new items to the menu soon. chicken feet will not be one of them. oh well

        2 Replies
        1. re: galangatron

          I saw you when you came in and would have said hello when we left; but you weren't there...figured you took a walk or something. Looked like you had a good crowd too.

          We had ordered the sweet potato puff; but they forgot..and we were full..:)

          1. re: galangatron

            Waitresses, wow that's new. So glad this place seems to be getting traction.

          2. We were there too for lunch today - probably while your group was there (one group of 8 was leaving as we arrived, then another group came in)... amazing! Rainbow noodles, Cantonese dumplings with chives and pork, XO sauce daikon cake (bacony goodness), char siu bao, and custard cream bun - all were excellent. What a find!!

            1. Allstonian and I decided on a whim to have dinner here tonight instead of cooking. The place was deserted at 6 p.m., but Gitlo said we wouldn't have been able to get a table even an hour earlier. Seems like he had a busy weekend!

              We had eight plates in total: the sweet potato puff (which as someone mentioned a while back is almost certainly sweetened taro), the XO daikon cake, the rainbow noodles with chicken, the char siu bao, the Cantonese dumplings (delicately pan-fried and loaded with chives), the chou chiu dumplings (monstrously large and utterly delicious), the veggie rolls and the custard cream buns. Everything was excellent, as always.

              Gitlo himself wasn't very busy, so we had a couple of long conversations, and just when we were talking about how stuffed we were, he brought us out a free creme brulee for dessert. Which seems odd enough by itself, but what's odder is that I have eaten more than my share of creme brulee over the years, and this may well be the single finest one I've ever eaten. Perfect balance between the cold custard and the hot crackle of the perfectly-burnt crust, and the custard was just exquisite, a straight vanilla custard done exactly right. I really can't believe this chef is only 18.

              5 Replies
              1. re: BarmyFotheringayPhipps

                Good food is good food, but doesn't it feel kinda weird to get dim sum at night?

                1. re: Alcachofa

                  I would eat dumplings at two in the morning if I could find them. Besides, we eat breakfast for dinner at home all the time, so this doesn't feel any different.

                  As we were leaving, a party of five was trickling in. I think he's probably going to do okay with his hours.

                  I still can't get over how amazingly good that creme brulee was...

                  1. re: Alcachofa

                    I actually prefer it at night or at least afternoon to 11 in the morning. I know that dim sum is referred to as Chinese brunch but to me brunch is somewhat more "breakfasty", I consider dim sum much more substantial. As a side note, it's great for an appetizer party!

                    1. re: Alcachofa

                      Maybe not so odd elsewhere at least. Was taken by locals 1st night in Taipei for dim sum dinner.

                    2. re: BarmyFotheringayPhipps

                      I just had the creme brulee myself. I agree, quite possibly the single best I have ever had. Remarkable. Almost started a new thread about it. Talked further with Gitlo. It was me who said the chef was 17 or 18, but I must have misunderstood. It is true that he has been cooking in Hotel kitchens in China since he was 11, but he is 26 or 27.

                      One other note, they really do aspire to bake, but can't afford a serious pastry oven ($9-$10,000). I dunno, the first chow-investor fund??? Supposedly the chef does an amazing Japanese style cheese cake among other things.

                      Hopefully they will succeed wildly and be able to afford the neccessary accoutrements soon. Gitlo also has his eye on a pastry case...