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Hell Night menu posted


I'm guessing the 'infamous surprise' is the pasta?

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  1. I know that the antidote is usually the most expensive item on the menu, but I wonder if the "$100" glass of milk is a wink at Persephone's $100 ham sandwich?

    2 Replies
    1. re: Bob Dobalina

      That's pretty funny. :-) I'm not a fan of overly hot food, so I'll never participate in Hell Night, but I got a laugh out of the cost of the milk.

      1. re: LindaWhit

        I think it used to be $10?

        I guess the higher costs of milk these days got to them.

    2. Is the ancho-chipolte ale generally available? Sound great to me.

      2 Replies
      1. re: tdaaa

        The ancho-chipotle ale was regularly available at Sunday brunch at Cambridge Brewing Co. Very smoky with a lingering but reserved burn. Maybe the one to be served at Hell Night will be a special, spicier version!

        I always look forward to reading the Hell Night reviews here.

        1. re: PaulB

          Rogue makes a pretty tasty chipolte ale.

      2. I can't wait for this next Hell Night. The "Helloween" theme always seems to be more fun.

        I am bummed the sausages are, once again, not on the menu! :(

        3 Replies
        1. re: TomH

          If you ask nicely, they will provide you with the hell sausage. Same with le pasta d'infer: not on the menu.

          1. re: Alcachofa

            Last year when I asked about the sausages they stated they had just enough for the oyster combo dish and could not sell us a couple of the sausages. I will try again this year! Thanks!

            1. re: TomH

              Good point. The sausage was part of another (I think) shrimp dish this year, but a DC was able to order it separately. At least, last night he could.

        2. Just out of curiosity, how far in advance does one need to make reservations? I called last night, only to be told they are sold out. My wife, who had been telling me to call for several days, happily gave me the "procrastination" and "I told you so" lectures.

          5 Replies
          1. re: tdaaa

            Don't know, but go to the website and get on their mailing list so you'll know when they announce the next one. Shame on you! ;-)

            1. re: Bob Dobalina

              That's pretty much exactly what my wife said, except for the useful suggestion about the mailing list (which I am now on). It was especially funny because she doesn't even like spicy food and only agreed to go to humor me.

            2. re: tdaaa

              Well, party size makes a difference. I've been turned away 6-7 weeks in advance trying to get a table for 8, but I've managed to get tables for 2 a few weeks before the event.

              These days I usually reserve within a few days of the announcement.

              1. re: tdaaa

                I find that the Hell Night held in October sells out a lot faster than the one in the Winter months. Guess it's the whole Halloween thing. I've called a few weeks before the event and gotten in. It is really is a lot of fun and the food is good. I especially liked the chocolate chili pepper ice cream with pistachios and berries.

                1. re: tdaaa

                  We usually have a party of 8 and I make the reservation about two months in advance. With this much advance I have never had a problem getting a slot.

                2. They never do any vegetarian items on Hell Night, huh? Bummer.

                  5 Replies
                  1. re: invinotheresverde

                    I think a vegetarian would have a difficult time eating at the ECG in general - w/o looking at their normal menu I don't recall any vegetarian options on normal nights either.

                    1. re: jgg13

                      The All-Vegetable Experience of the Day is on the regular menu - I have picked off the plate when friends have ordered - it's a huge amount of food and generally, really really yummy.

                      1. re: Bob Dobalina

                        Yup, you're right. Just looked at the normal dinner menu.

                    2. re: invinotheresverde

                      I've never tried it, but I have read good things on this board about the vegetarian plate at East Coast Grill. I noticed its absence on the Hell Night menu, but I would call and inquire, and I'm guessing something could be worked out.

                      1. re: chowfamily

                        Thanks everybody for the thoughts/tips. I'll have to give 'em a call next time around.

                    3. Went last night w/ a large party. Some thoughts on what we had (I didn't eat any of the seafood, so those comments are all second hand):

                      - hell rib: Meh. The ribs in general weren't very good this time around
                      - malaysian mussels: table favorite
                      - littleneck clams: they were having trouble finishing them, didn't like it
                      - tuna app: people seemed to like it
                      - chicken thigh app: Was really good. Great huajiao flavor. Something in the vegetation below it was really freaking hot
                      - Banana w/ pork and such: Good as always, although I've always preferred the flavor balance in the normal one on the brunch menu
                      - Pakistani Duck: Not hot at all, but that duck was phenomenal. The greens it came with were really tasty and I dug the puffy bread
                      - Swordfish: Was "good"
                      - Mahi Mahi: Was "good"
                      - Pork two ways: The ribs were even worse than the hell ribs. I ended up with 3 of them from the table and didn't like any of them (but all for different reasons, which was odd). The jerk pork was awesome.
                      - Chile seared greens: really good, but not as good as the duck's greens

                      The pork led to one of the more humorous moments of the evening for us. I found some small sliced bits of chile as a garnish to the rice & beans side it came with. Well, I was looking at one, trying to discern what kind of chile it was and a tablemate talked me into eating all of them at once. I had assumed it was scotch bonnet/habanero/etc but it wasn't - the flavor was way off (sweet instead of that citrusy/peppery taste a lot of the C. chinense chiles have) but I wasn't even able to get that tidbit out of my mouth before I was assaulted with what I'm pretty sure was the hottest thing I've ever eaten (including the hell pasta, which we didn't have last night). I've always wondered how it is that people throw up on hell night, but I came relatively close to finding out. The upside was that I had one hell of an endorphin rush afterwards ;)

                      I'll probably be told that the chile in question wasn't even all that hot, but I'm just going to pretend that it was a jolokia so that my ego will stay intact.

                      2 Replies
                      1. re: jgg13

                        I read recently that good Habaneros should taste sweet, so maybe it was one of them after all (although Wikipedia disagrees with that taste summary).

                        Good luck in the bathroom tomorrow.

                        1. re: teaTomE

                          Heh, it all came out okay ;) At least in terms of the ring o' fire. The intenstinal pain lasted most of the day but that's to be expected :)

                          If it was an habanero, it was far and away the hottest one I've ever had (like I said, it seemed a lot hotter than their pasta even). Who knows - chiles can vary and how each one affects you can vary as well. Sometimes I'll eat someting and find it quite hot and sometimes I'll have basically the same thing and not notice it much at all.

                          I did read on a few sites that the naga chiles were sweet tasting (and their specific designation is even a matter of debate - while I thought it was a chinense, apparently others claim it to be fruitecens (sp?) and wikipedia claimed it had DNA from both).

                      2. Went on Monday night. Most of our table felt the bombs on the menu were arbitrary and you basically were going to eat what they gave you. We were also sat in the kitchen section before they opened up the windows. This was brutal, too much chili in the air. About 30 min. into dinner 8-8:30 one of the waitstaff had suffered enough, so they cracked the windows.

                        Chili Beer - Tasty, spice isn't overpowering
                        Kamakazi - Quite spicy, though not overpowering
                        Margarita - Not spicy, but still a good margarita

                        Ribs - We all actually really enjoyed the ribs, not hot, but good flavor.
                        Island Creek Oysters - Solid, habaneros are hot, but what did you expect?
                        Mussels - One of our table's favorites as well.

                        Steaks - The meat was cooked just right and had a great flavor. The veggies were really hot though.
                        Mahi - Way over spiced. Basically tasted like it was soaked in Habanero juice making it nearly unpalatable.
                        Pork - Good flavor, not too spicy.

                        Pasta From Hell - Simply out of control. Order another entree if you plan to get this, because there's no way you're going to make it more than a few bites.

                        10 Replies
                        1. re: BOS_steve

                          "Most of our table felt the bombs on the menu were arbitrary and you basically were going to eat what they gave you"

                          One thing I've found is to not consider the bomb scale to be the same between the entrees and everything else. The entrees almost always are way less spicy for a given # of bombs than the rest of the menu. Beyond that, there's a bit of hit or miss on everything. I've gone on multiple nights for the same event and found different heat levels between the same item.

                          At the end of the day, it's just a rough gauge (excepting the entree vs. everything else part)

                          1. re: jgg13

                            Either that, or the entrees only SEEM way less spicy, because you have already numbed your mouth from the apps. That theory gets my vote.

                            The Pasta from Hell is like getting maced (not that I've been maced, but I was unable to move after a few bites.) Yet, there are some people who appear to be relatively immune. Something for everyone I guess.

                            1. re: Bob Dobalina

                              The pasta from hell was hotter this year than it's been in years, I think. Truely painful. Check out posts from the past few years of hell nights, and you'll see people "complaining" that the pasta from hell wasn't hot enough. That won't be happening this year (unless they tone it down tonight). One DC, in prior years, had finished an entire plate of the pasta on his own; this year, he could only manage 5 or 6 bites.

                              Exception to the less-spicy entrees: the Jamaican pork two-ways. The jerk pork element was almost as hot as the pasta. I got the hiccoughs. Also, the rib element I thought was good last night. Perhaps not "definitive bbq" good, but more than good enough.

                              1. re: Alcachofa

                                I thought that the jerk wasn't as hot as the jerk at Redbones (which I found ironic: The Hell Night pork had an awesome flavor, was well balanced and spicy. The Redbones jerk is often hot for the sake of being hot). As I mentioned above, the thing that nuked me on the jamaican pork dish was actually a chile garnish of some unknown variety.

                                But I *really* liked the jerk pork.

                                1. re: jgg13

                                  They really smothered the inner beauty on mine. Not so on yours?

                                  1. re: Alcachofa

                                    Only on a small portion. It was more on the rib & the other stuff (plantains, rice).

                                    And there we see an example of why ther eare plate to plate variations :)

                              2. re: Bob Dobalina

                                "Yet, there are some people who appear to be relatively immune."

                                Last year I saw a woman that was truly remarkable. She first ate a whole bowl of the pasta w/o any visible effect, complaining that it wasn't hot enough. She kept having the wait staff bring out various add ons to make it hotter (until Chris himself came back with a real scary looking bottle of the 'hottest stuff in the house'). After that, everything she ate was doused in that special sauce. At no point did she break a sweat, look to be in pain/etc ... yikes.

                                1. re: jgg13

                                  She's gotta be an alien. Or one of those people with no pain receptors.

                                  1. re: Bob Dobalina

                                    Heh. Probably. It was even more curious that as far as I could tell, she was a white bread american - no discernable accent, etc. When I tell this story to others, they always assume that she's of an ethnicity w/ a typically spicy cuisine or from one of those areas but just judging on her voice, it didn't seem that way.

                              3. re: jgg13

                                Our Mahi (5 b's ?) was way hotter than the steak (6 b's?). After trying the Mahi, a DC actually cut off a piece of his steak to give me so that I would have something to eat for dinner...