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The new "it" food / drink

BostonNooch Feb 5, 2009 11:21 AM

What do you think the new "it" food / drink / cullinary idea is? We had the Apple Martini, the secret (and not so secret) lounges and Mexican chocolate, to name a few.

Coconut Milk? Ox Tail? foie gras? Smoked salt?

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  1. a
    AHan RE: BostonNooch Feb 5, 2009 11:23 AM

    If I knew, I would be sure to avoid it.

    1. l
      Louise RE: BostonNooch Feb 5, 2009 11:31 AM

      Already past:

      specialty salts (smoked, Hawaiian, fleur de sel)
      pork belly
      underground dining

      7 Replies
      1. re: Louise
        tzurriz RE: Louise Feb 6, 2009 12:44 PM

        I dreamt of huckleberries last night. never had one though. guess I'm behind the times. :D

        1. re: Louise
          tracylee RE: Louise Feb 6, 2009 02:04 PM

          I never realized huckleberries were a trend. My grandmother picked them every year for the last 60 years or so until she was no longer able to get up in the hills.

          1. re: tracylee
            Passadumkeg RE: tracylee Feb 8, 2009 02:04 AM

            I grew up in the mountains of Pennsylvania picking huckleberries.

            1. re: Passadumkeg
              PattiCakes RE: Passadumkeg Feb 8, 2009 06:17 AM

              Passadumkeg: we've discussed common origins before.

              I remember vacationing in the Poconos with my kids & going berry picking every day. I thought we were picking a very small variety of blueberry, but turns out they were indeed huckleberries. We have muffins, pancakes, sweet bread.... The kids, now grown, still talk about it.

              1. re: Passadumkeg
                tracylee RE: Passadumkeg Feb 8, 2009 01:06 PM

                Grandma was born and raised in Western PA, now lives in NE Washington - tons of huckleberries there. We used to pick them with her as kids.

            2. re: Louise
              irishnyc RE: Louise Feb 6, 2009 07:13 PM

              Amen to foams. If I never see one again it'll be too soon.

              1. re: Louise
                condiment RE: Louise Feb 7, 2009 07:23 PM

                Some of those are just making it into the mainstream. I have thine feeling that it is about five minutes before foam, pork belly and microgreens make it onto the menu at Cheesecake Factory.

              2. hiddenboston RE: BostonNooch Feb 5, 2009 11:31 AM

                Anything that I'm not a part of. :-D

                1. Suze123 RE: BostonNooch Feb 5, 2009 11:43 AM

                  Locavore anything (is that already played out?)
                  The move towards smaller plates/portions and more courses (a la a Tasting Menu)

                  2 Replies
                  1. re: Suze123
                    BostonNooch RE: Suze123 Feb 5, 2009 11:56 AM

                    Suze123 - I am also starting to see a lot of "family style" dinners being offered. That and boston.com (read by masses) just featured soups around town...now thats economical!

                    The economy is predicting where we go perhaps....

                    1. re: BostonNooch
                      Suze123 RE: BostonNooch Feb 5, 2009 12:11 PM

                      I love going to a restaurant and ordering 2 appetizers (or a few to share with others) rather than an app, entree, dessert... often tasiter and more economical!

                  2. finlero RE: BostonNooch Feb 5, 2009 01:10 PM

                    Just one hound's perception, but...

                    On the way out:

                    [Insert item/concept here] prepared three ways

                    Going strong:

                    Charcuterie plates
                    Small plates
                    Locavore/green eating
                    House-infused spirits

                    On the rise:

                    Elderflower, especially in cocktails
                    (and weirdly,) Chicken liver

                    16 Replies
                    1. re: finlero
                      Miss Needle RE: finlero Feb 5, 2009 01:49 PM

                      "Elderflower, especially in cocktails"

                      Good! Perhaps I can now get elderflower champagne cocktails at most bars now. I love that stuff!

                      With the recession, I would say offal will become more common. And I think we may see some Peruvian-influenced restaurants and David Chang copy-cats.

                      1. re: Miss Needle
                        BostonNooch RE: Miss Needle Feb 5, 2009 03:25 PM

                        What about those favorite kids snacks...Tater Tots. I just saw something (chronicle perhaps) on fancy tots made with sweet potatos served with a creamy sauce.

                        I dont know if I could ever get over my love for th tots from the bag with ketchup.

                        Where can you find these Elderflower cocktails? Or Elderflower for that matter in food?

                        1. re: BostonNooch
                          Miss Needle RE: BostonNooch Feb 5, 2009 03:44 PM

                          Oh, I can see Tater Tots becoming trendy. Potatoes are so neutral that it can be done in so many ways. Hmmmm.... I wouldn't mind seeing a tater tot poutine in the future.

                          I've had elderflower cocktails at a limited number of places. I've definitely had them at Wallse and Danube in NYC (Austrian restaurants). I know I've had them at a couple of other places but just can't recall. I generally order it when I see it on the menu as elderflower syrup isn't very common, and I feel kind of pretentious ordering it when I don't see it printed. But if elderflower is getting more trendy, perhaps I won't feel like such a douchebag asking for it in bars. I've also made elderflower cocktails at home with champagne and elderflower syrup. I'm such a freak about them that I served them as my signature cocktail at my wedding.

                          1. re: Miss Needle
                            Ori RE: Miss Needle Feb 5, 2009 08:42 PM

                            Oh, have you tried the St. Germain elderflower liquor? It is absolutely amazing. The marketers are really pushing it in bars, and you can find it increasingly in liquor stores as well.

                            1. re: Ori
                              condiment RE: Ori Feb 7, 2009 07:25 PM

                              It is precisely the ubiquity of the St Germain liqueur that is making elderflower the flavor of the week. The self-described cocktalians are sticking it in everything.

                              1. re: Ori
                                Miss Needle RE: Ori Feb 9, 2009 01:02 PM

                                No, but it sounds really interesting. Thanks for bringing it to my attention!

                              2. re: Miss Needle
                                linguafood RE: Miss Needle Feb 10, 2009 09:16 AM

                                They are so great as an aperitif!!! I've only so far had them in Germany, tho.

                              3. re: BostonNooch
                                capeanne RE: BostonNooch Feb 5, 2009 03:51 PM

                                With your name I assume you are a Baystate local..the Parisian Orchid at Green St has elderflower and is pretty damn tasty. Also Scott at Rendezvous does a cocktail ( but don't remember the name ) that is wonderful...dunno re food but I wouldn't want elderflower with my Tater Tots

                                1. re: capeanne
                                  finlero RE: capeanne Feb 6, 2009 10:40 AM

                                  Green Street is terrific. They have a number of other drinks that employ St. Germain as well (maybe the bohemian?).

                                  Other Cambridge choices: Chez Henri, Blue Room.

                                  A few Boston choices: No 9 Park, Drink.

                                  1. re: finlero
                                    emmie RE: finlero Feb 10, 2009 09:59 AM

                                    They have St. Germain at Tremont 647. Coincidentally, they also have gourmet tater tots.

                                2. re: BostonNooch
                                  lucygoosey RE: BostonNooch Feb 5, 2009 04:30 PM

                                  If you have a Cost Plus Market they have elderflower drink/soda that makes for fabulous at home cocktails. Elderflower syrup at a specialty/gourmet store, esp. one that specializes in app/party stuff. Now that I think of it maybe even bevmo.

                                  1. re: BostonNooch
                                    Jacey RE: BostonNooch Feb 5, 2009 06:19 PM

                                    Tater tots are becoming more popular at gourmet/swanky "comfort food" restaurants in my area. One place gives you a bucket'o'tots.

                                    1. re: Jacey
                                      PattiCakes RE: Jacey Feb 8, 2009 06:21 AM

                                      Then there are the Duggars (the family with 18 kids featured on whatever channel on TV), and their famous Tater Tot Casserole. http://www.duggarfamily.com/recipes.html

                                      I wonder if the economy will bring back those old Bisquick & Campbell soup type recipies?

                                    2. re: BostonNooch
                                      cimui RE: BostonNooch Feb 5, 2009 07:33 PM

                                      I could absolutely see Bobby Flay putting tater tot hotdish on his menu at Bar Americain.

                                      1. re: BostonNooch
                                        alwayscooking RE: BostonNooch Feb 7, 2009 09:55 AM

                                        House/home made Tater Tots are out in NYC (sooo last year dahin . . . ) but sooo good.

                                      2. re: Miss Needle
                                        Miss Needle RE: Miss Needle Feb 5, 2009 04:34 PM

                                        And I also think artisanal pizza places will be more common.

                                    3. thew RE: BostonNooch Feb 5, 2009 03:53 PM

                                      korean food

                                      4 Replies
                                      1. re: thew
                                        piccola RE: thew Feb 8, 2009 04:53 PM

                                        I wish!

                                        1. re: piccola
                                          thew RE: piccola Feb 8, 2009 05:54 PM

                                          it's recently exploded in new york

                                          1. re: thew
                                            piccola RE: thew Feb 12, 2009 06:20 PM

                                            Not yet in Toronto, though it has a small but loyal following among non-Koreans.

                                        2. re: thew
                                          Passadumkeg RE: thew Feb 8, 2009 10:38 PM

                                          I wish Korean food would more quickly move north.

                                        3. Sam Fujisaka RE: BostonNooch Feb 5, 2009 07:05 PM

                                          Jim Beam on the rocks, bass roe, Chef Boy - R - Dee ravioli, gas station corn dogs, sauerkraut, Jimmy Dean pork sausage (cracker Spam, after all), BBQ chicken feet, lung, venison, mondongo, squirrel, Fumunda cheese, chicken gizzards, tilapia fillets, cheap good wine, oyakudomburi, and inarizushi.

                                          Obviously, just suggesting that the world come around to my twisted view. Me having anything to do with the new "it" is like putting an escalator in an outhouse.

                                          3 Replies
                                          1. re: Sam Fujisaka
                                            cayjohan RE: Sam Fujisaka Feb 8, 2009 01:07 PM

                                            I can't believe you cited Fumunda cheese. :-) Cay

                                            1. re: cayjohan
                                              Sam Fujisaka RE: cayjohan Feb 8, 2009 02:20 PM

                                              You wouldn't believe how juvenile I am.

                                              1. re: Sam Fujisaka
                                                cayjohan RE: Sam Fujisaka Feb 9, 2009 08:45 AM

                                                Yep, I can, since I am floating in that same boat.

                                                See also "toast" further down.


                                          2. c
                                            cimui RE: BostonNooch Feb 5, 2009 07:30 PM

                                            cocoa nibs in random, savory dishes (usually to ill effect, IMHO)

                                            mussels, supposedly -- according to some nymag article, i think

                                            man, i *hope* chicken liver gets its day in the sun!

                                            9 Replies
                                            1. re: cimui
                                              PattiCakes RE: cimui Feb 8, 2009 06:23 AM

                                              Did you see one of the back-from-the-past Top Chef's do a chicken liver dish on the Superbowl challenge?

                                              1. re: PattiCakes
                                                cimui RE: PattiCakes Feb 8, 2009 12:46 PM

                                                i didn't, patticakes, but i'm looking forward to watching it on youtube. thanks for the heads up!

                                                just noticed that it's now on the menu at eleven madison park, one of the schmancier restaurants in nyc, as part of the lyonnaise salad

                                                1. re: cimui
                                                  KTinNYC RE: cimui Feb 8, 2009 06:59 PM

                                                  The SuperBowl Top Chef is currently up on Hulu.com in full.

                                                  1. re: KTinNYC
                                                    cimui RE: KTinNYC Feb 10, 2009 09:59 AM

                                                    thanks for the heads up!! just watched it. nicki from nyc's liver over challah toast was it? that looked delicious to me. i found jamie's knee-jerk, anti-chicken liver reaction pretty interesting -- but ah well! the crowd seemed to like nicki's dish.

                                                    1. re: cimui
                                                      KTinNYC RE: cimui Feb 10, 2009 10:51 AM

                                                      Glad I could save you from having to youtube the whole thing. I'm hoping for the Riepert episode soon.

                                              2. re: cimui
                                                kpaumer RE: cimui Feb 9, 2009 09:04 AM


                                                Be careful what you wish for, right now chicken livers are cheap, wait until they get "discovered"! Remember what happened to chicken wings:-)

                                                1. re: kpaumer
                                                  Miss Needle RE: kpaumer Feb 9, 2009 01:02 PM

                                                  Highly concur. Sigh -- remember when oxtails used to be cheap.

                                                  1. re: Miss Needle
                                                    kpaumer RE: Miss Needle Feb 10, 2009 09:11 AM

                                                    Yeah, you couldn't give em away! Oxtail Stew, Wonderful Stuff!

                                                  2. re: kpaumer
                                                    cimui RE: kpaumer Feb 10, 2009 10:01 AM

                                                    good point, kpaumer.

                                                    ok, everyone, chicken livers are gross! don't anyone buy 'em. pass it on.

                                                2. ipsedixit RE: BostonNooch Feb 5, 2009 08:44 PM

                                                  An ode to the recessionary times ... the new "it" drink? Tap water.

                                                  1. l
                                                    lcool RE: BostonNooch Feb 6, 2009 05:33 AM

                                                    only thing missed in my opinion FENNEL POLLEN ,time for it to go

                                                    2 Replies
                                                    1. re: lcool
                                                      condiment RE: lcool Feb 7, 2009 07:27 PM

                                                      Why? It's the wonder seasoning. Nothing, I mean nothing, does as much for pork as fennel pollen, and it's finally, after years, becoming relatively easy to source.

                                                      1. re: condiment
                                                        lcool RE: condiment Feb 9, 2009 10:33 AM

                                                        It must depend on the pig.All of our pork is forest raised.Without need of any contrived flavors to compensate for tasteless white meat.

                                                    2. KaimukiMan RE: BostonNooch Feb 6, 2009 12:36 PM

                                                      Appletini? you are kidding right. they still make those?

                                                      Offal dishes? none for me thanks - yes, I've tried. Yuck. Yes, even Pate.

                                                      I think it will be the reappearance of skin and bones in chicken dishes.

                                                      1. vvvindaloo RE: BostonNooch Feb 6, 2009 01:12 PM

                                                        my observations:
                                                        organ meats, especially hearts and livers
                                                        "alternative" meatballs, such as those made from duck, turkey and venison
                                                        polenta, many ways, including fried
                                                        giant beans
                                                        "casual/homestyle" pork dishes, such as pork roast, Southern Italian "braciole", Roman-style porchetta and salumi/charcuterie platters
                                                        big leafy salads/side dishes- cabbage, kale, collard greens, bok choy, chinese broccoli, fennel (with fronds), chard
                                                        anything smoked

                                                        meringue desserts
                                                        blood orange (again)
                                                        cupcakes (still)
                                                        parfait (still)

                                                        modern twists on classic cocktails, such as the Manhattan
                                                        champagne cocktails
                                                        local and gourmet beers

                                                        what I see less of recently:

                                                        exotic fish entrees, rice-based dishes or sides, tropical fruit, whipped vegetables, red wine reduction, baked potatoes, fancy vodka-based drinks (and expensive "designer" vodkas), whipped cream, anything steamed.

                                                        4 Replies
                                                        1. re: vvvindaloo
                                                          Boccone Dolce RE: vvvindaloo Feb 6, 2009 02:56 PM

                                                          The phrase "alternative meatballs" may just haunt me now, thanks VVV

                                                          1. re: Boccone Dolce
                                                            vvvindaloo RE: Boccone Dolce Feb 9, 2009 11:36 AM

                                                            >chuckle< you're welcome.

                                                          2. re: vvvindaloo
                                                            dinaofdoom RE: vvvindaloo Feb 11, 2009 09:29 PM

                                                            oh man, i really like almost everything you listed.
                                                            i feel so douchey now!

                                                            1. re: dinaofdoom
                                                              vvvindaloo RE: dinaofdoom Feb 12, 2009 06:27 PM

                                                              hey nothing wrong with that- you're in luck!

                                                          3. billieboy RE: BostonNooch Feb 6, 2009 01:48 PM

                                                            According to this article...squirrel meat


                                                            4 Replies
                                                            1. re: billieboy
                                                              KaimukiMan RE: billieboy Feb 6, 2009 07:09 PM

                                                              aren't scavengers rather prone to trichinosis?

                                                              1. re: KaimukiMan
                                                                alanbarnes RE: KaimukiMan Feb 8, 2009 07:30 PM

                                                                Squirrels aren't scavengers, they're vegetarian. And tasty.

                                                                1. re: alanbarnes
                                                                  Passadumkeg RE: alanbarnes Feb 8, 2009 10:39 PM

                                                                  Except for the brains.
                                                                  Mr Kreutzfeld

                                                                  1. re: Passadumkeg
                                                                    alanbarnes RE: Passadumkeg Feb 9, 2009 06:28 AM

                                                                    Thanks, Jacob.

                                                            2. monavano RE: BostonNooch Feb 6, 2009 02:57 PM

                                                              According to the Washingtonian:

                                                              2 Replies
                                                              1. re: monavano
                                                                billieboy RE: monavano Feb 6, 2009 09:57 PM

                                                                They list as "in" Bartender Worship. Does that mean the pretentious Mixologist is out? Cripes I hope so.

                                                                1. re: billieboy
                                                                  Gigi007 RE: billieboy Feb 7, 2009 03:16 PM

                                                                  LOL, billieboy. I'm with you on that one.

                                                              2. k
                                                                kobetobiko RE: BostonNooch Feb 6, 2009 07:43 PM

                                                                One article in NYM said lamb bacon is the next pork belly.

                                                                1 Reply
                                                                1. re: kobetobiko
                                                                  amyzan RE: kobetobiko Feb 7, 2009 07:56 PM

                                                                  Now, that sounds good! What date was the article, if you recall?

                                                                2. soypower RE: BostonNooch Feb 7, 2009 08:15 PM

                                                                  I'm hoping short ribs go out of style soon...the price to make kalbi for our church get-togethers has become outrageous! and since it's a korean congregation, kalbi is pretty much mandatory.

                                                                  1. marielee RE: BostonNooch Feb 7, 2009 10:20 PM

                                                                    I love Maggie Beer's Vanilla and Elderflower icecream but I'd have no idea what the new it food/drink/cullinary idea would be. I live in regional Australia and were a bit behind it all in my neck of the woods. I don't think pork belly would ever make it onto a menu here and as for specialty salts - sea salt is viewed as exotic and fancy.

                                                                    1. Soop RE: BostonNooch Feb 9, 2009 03:28 AM

                                                                      Isn't it still pomegranite in the states?

                                                                      5 Replies
                                                                      1. re: Soop
                                                                        KTinNYC RE: Soop Feb 9, 2009 03:39 AM

                                                                        That was about 2 years ago.

                                                                        1. re: KTinNYC
                                                                          Soop RE: KTinNYC Feb 9, 2009 03:51 AM

                                                                          Even with the Internet, England is still 2 years behind. I'm going to get some mexican chocolate and an apple martini. Because I'm so cutting edge :)

                                                                          1. re: Soop
                                                                            KTinNYC RE: Soop Feb 9, 2009 10:57 AM

                                                                            England is catching up fast. It was about 3-4 years between my last 2 trips to England and the women went from being pleasantly round and mostly brunettes to aggressively fit and blond. I blame Sienna Miller.

                                                                            1. re: KTinNYC
                                                                              linguafood RE: KTinNYC Feb 10, 2009 09:21 AM

                                                                              Interesting. I went to England last year, and I all I saw was blubbery, pasty muffin-topped 17-yr. olds wearing mid-riff baring shirts and micro-skirts. Shudder. Blame the provenance of fast-food & candy.

                                                                              1. re: linguafood
                                                                                KTinNYC RE: linguafood Feb 10, 2009 09:28 AM

                                                                                I life we sometimes get what we deserve ; )

                                                                      2. cayjohan RE: BostonNooch Feb 9, 2009 08:53 AM


                                                                        It's amazing what you can do with a base of toasted bread. Leftovers? Stack them on. Goofy spreads...put them on toast. Pile up some toney veggies and call them canapes, or just indulge in the spread-on-toast.

                                                                        I wake up hungry. Really hungry. So I have toast. In the past week I have had:

                                                                        Boiled ham on toast
                                                                        Boiled ham over a schmear of sour cream on toast.
                                                                        Gravlax on toast (okay...a little toney, but I always make my own)
                                                                        Shredded daikon over sour cream...yep, on toast
                                                                        And: Catsup schmeared on toast. Juvenile? Yes. But delicious. (Plus, it was a *little* schmear...)


                                                                        1 Reply
                                                                        1. re: cayjohan
                                                                          Gio RE: cayjohan Feb 10, 2009 08:03 AM

                                                                          Awwwww..... you can't fool me, Cay. You're having Crostini and calling it toast. LOL

                                                                        2. alkapal RE: BostonNooch Feb 9, 2009 10:59 AM

                                                                          can i make one up?

                                                                          club sandwiches with garam-masla spiced lamb bacon, gigantic greens (micro greens on steroids) and tomatillo, with ginger-coriander aioli?

                                                                          2 Replies
                                                                          1. re: alkapal
                                                                            amyzan RE: alkapal Feb 9, 2009 12:17 PM

                                                                            with hand carved, locally sourced wood toothpicks holding it all together!

                                                                            1. re: amyzan
                                                                              alkapal RE: amyzan Feb 10, 2009 02:07 AM

                                                                              lol, from a sustainable-growth forest!

                                                                          2. h
                                                                            huaqiao RE: BostonNooch Feb 9, 2009 01:06 PM

                                                                            Is cumin lamb already passe? Or maybe it's just a LA thing.

                                                                            1 Reply
                                                                            1. re: huaqiao
                                                                              condiment RE: huaqiao Feb 9, 2009 01:11 PM

                                                                              If it were passe, it wouldn't be on the menu of every new Chinese restaurant in the SGV. Including the Cantonese ones.

                                                                            2. danhole RE: BostonNooch Feb 10, 2009 07:05 AM

                                                                              What is up with all the "gourmet" mac and cheese dishes out there? Served with lobster, tossed in truffle cream, covered in tomato sauce, served with shaved truffles, blended with 5-6 fancy cheeses, and so many more. The you have the fast food version with deep fried Mac & Cheese. Egads!

                                                                              Also, truffles on everything, or infused with, or drizzled with truffle oil. There is one place in town that has a chicken fried ribeye steak with truffle scented cream gravy. Only in Texas!

                                                                              2 Replies
                                                                              1. re: danhole
                                                                                Soop RE: danhole Feb 10, 2009 07:43 AM

                                                                                I made "gourmet mac and cheese" the first time I made it. I think it was the chow competition for recipes last year. I just got good ingredients though. Been meaning to make it recently

                                                                                1. re: Soop
                                                                                  danhole RE: Soop Feb 10, 2009 08:23 AM

                                                                                  I remember watching Patti LaBelle make Mac & Cheese on Oprah a few years back. She used all types of cheese and that looked seriously good, fattening but very good. What I'm talking about is all these restaurant are naming the cheeses, so it will say something like Made with xxx pasta blended with white cheddar cheese from the xxx farm in xxxx, tx, along with a gruyere from xxx dairy out of xxx, and on and on. I just didn't think Mac and cheese was such a big hit, but I guess I am just out of the loop on this one.

                                                                              2. Passadumkeg RE: BostonNooch Feb 11, 2009 03:04 AM

                                                                                Frog legs. Easily raised anywhere. Will appeal to the locovore, renewable resource crowd.
                                                                                Sorry Kermit,

                                                                                1 Reply
                                                                                1. re: Passadumkeg
                                                                                  lcool RE: Passadumkeg Feb 11, 2009 03:28 AM

                                                                                  Except in many areas of Asia at this time they are pillaging the "wild"frogs.IT IS cheaper to raise them.However old customs don't go down easy.Some efforts are being made to change things.

                                                                                2. Soop RE: BostonNooch Feb 12, 2009 02:05 AM

                                                                                  Hey I tell you what, supposedly Mexican food is a big deal in the UK now, and sales of beans have about doubled over last year. People are attributing it to the credit crunch, but I have to say I'm disappointed. I don't want to run with the crowd!

                                                                                  *edit* on the plus side though, maybe masa and tortilla presses will become prevelant

                                                                                  3 Replies
                                                                                  1. re: Soop
                                                                                    Passadumkeg RE: Soop Feb 12, 2009 02:31 AM

                                                                                    Even here in Maine the "whitest" state in the union, Mexican food supplies are just becoming more common. It my surprise you that I have to drive 3 hours at 140 kph to get Mexican and Asian cooking supplies and good restaurants. Portland, chow city.

                                                                                    1. re: Passadumkeg
                                                                                      Kinnexa RE: Passadumkeg Feb 12, 2009 09:50 PM

                                                                                      Yeah, Portland has a pretty impressive supply of Asian markets, seeing as it's still a part of lily-white Maine. Come to Lewiston some time and sample the Somali groceries! What an unexpected place to find culinary diversity.

                                                                                      1. re: Kinnexa
                                                                                        Passadumkeg RE: Kinnexa Feb 13, 2009 06:25 AM

                                                                                        I've been to a somali restaurant and to simome's for red snappersin Lewiston. Upscale too at the Bates cafeteria. Used to go cagin dancin' too.

                                                                                  2. steakman55 RE: BostonNooch Feb 12, 2009 01:37 PM

                                                                                    Huckleberry foam??

                                                                                    1 Reply
                                                                                    1. re: steakman55
                                                                                      Louise RE: steakman55 Feb 12, 2009 09:37 PM

                                                                                      With fleur de sel gel.

                                                                                    2. k
                                                                                      Kinnexa RE: BostonNooch Feb 12, 2009 09:55 PM

                                                                                      I never discover the "it" food until it's passe...& that's fine with me. What am I getting weary of? Foams, yes; chipotle anything; pomegranate; super-light "beers". Spare me the arugula and microgreens, especially at the top of a teetering tower of tidbits. And (fill in the blank)-tini, oh my gawd!!

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