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Todd English opening Beacon Hill Cupcake Shop in early 2010

A coworker got an Email from UrbanDaddy.com and forwarded it to me, because she knows how much I *love* Todd English. (NOT!)

It seems he's going to be opening a cupcake shop in Beacon Hill in early 2010 to be called "Curly Cakes": http://tinyurl.com/y95gx5u

And to get everything rolling before the store opens, he's going to be running a near-Olives' delivery service (within a 5 mile radius of Boston, I think) from his "cupcake laboratory" - Olives Restaurant. (Or you can pick up your order at Olives.)

Now - while I'm not overly fond of how schmarmy English seems to be - whether it's his website or on his shows - I do have to say that these cupcakes sound pretty damn good! Here's a PDF link of the cupcake choices: http://tinyurl.com/ylc368f Can I just say the Guinness Cupcake (from the UrbanDaddy article) sounds heavenly? So does the Nutcracker.

I won't be getting these cupcakes on a frequent basis, as I don't live in or very near Boston, but thought I'd pass it along. Also, my coworker is going to call them tomorrow to see if she can pick up a dozen to sample at the office. So hopefully a review in the near future.

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    1. Annnnnnd there's the death knell for the entire gourmet cupcake trend. Time of death: 6:54 p.m. EST, December 8, 2009. See you next time for the official end of short ribs.

      14 Replies
      1. re: BarmyFotheringayPhipps

        And if we are lucky, pork belly will be next so us mere mortals can afford to buy it again.

        1. re: smtucker

          bah -- i bought pork belly at ming's a few weeks back for like $2 lb.

          swan song for cupcakes, especially as a vanity project for todd's daughter? i'm happy to play the violin.

          1. re: hotoynoodle

            I didn't see the article say something about Todd's daughter running it?

            1. re: LindaWhit

              I heard that in an earlier release on the space. Its an English venture, to be managed by his daughter. They've been working on the space for quite some time now...

              1. re: fmcoxe6188

                Ahhh, thanks. But if the cupcakes are crummy, I'm thinking no amount of connections will help.

                Will have to ask my coworker if she's called them to get a sampling for here at work.

                1. re: fmcoxe6188

                  Huumm. 'Managed by' : hope she doesn't manage like her dad. This makes me wonder who the chef and cooks are going to be. Huuummm.

              2. re: hotoynoodle

                Since I am a professional violinist, I can provide the soundtrack.

            2. re: BarmyFotheringayPhipps

              LOL! Exactly - when I first read about it, I immediately thought "Ummm, aren't you about 3-4 years too late?"

              1. re: LindaWhit

                Maybe Todd can get into craft cocktails next? Or, I know, I know ... FOAMS!!!

                1. re: yumyum

                  yumyum - he should hire you as his consultant for the "next big thing"! ;-)

              2. re: BarmyFotheringayPhipps

                Is this also the official Shark Jump for Todd English - or was that quite a while ago - perhaps when Bonfire opened? or Olives in DC?

                1. re: rlh

                  I still like Figs Beacon Hill, and I'd still dine at Olives Charlestown if it came within a country mile of its quality in the days when English actually cooked there. But that ship sailed, what, about 15 years ago?

                  http://mcslimjb.blogspot.com/

                  1. re: MC Slim JB

                    Olives in Charlestown can still be great, but it's luck of the draw now (vs. standing on the street for an hour with 100% certainty prior to 5:30p opening...) and the prices are much too high given the inconsistency - for me, it's only on expense account with visitors who request it now. This makes me realize I need to get to Figs again soon.

                    1. re: rlh

                      That's exactly the same boat I'm in with Olives Charlestown, but my last couple of visits have been really dreadful. Plus the physical plant looks really beat these days.

                      http://mcslimjb.blogspot.com/

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                  1. All he needs to do to be ahead of the next wave is buy a fryolater, and call it a "Doughnut Bistro."

                    7 Replies
                    1. re: nsenada

                      Actually, that's what we really need.

                      1. re: trufflehound

                        So true - I am really obsessed with Doughnut Plant doughnuts, and would pay their exhorbitant prices in a heartbeat. Must have...PBJ, tres leches and creme brulee doughnuts.

                        1. re: nsenada

                          Holy lord, have you had a glass of the chai at Donut Plant? It's indescribably amazing.

                          1. re: Prav

                            No, but now I have yet another reason to go back (as if I needed any more). I am seriously considering trying to open up something like that around here. Need to find a doughnut mad scientist, first, though.

                            1. re: nsenada

                              Hmmmmm, I used to make my own homemade, lard fried donuts.

                              They did not suck.

                                1. re: nsenada

                                  Yah, they were amazing, I lost the recipe along the way somewhere, but they were very basic plain cake donuts with a touch of nutmeg and a hint of cinnamon. I would make 15 or 20 full sized donuts and between me, my dad, and my brother, they would all be gone in a day or two.