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Somerville/Davis Square: 3 Superlative Dishes?

After almost 10 years of living in the Leather District and in the South End, we're relocating to a place just off Davis Square. Exciting!

I've covered the city's dining scene enough during various writing stints to be fairly well versed in what the right *spots* around this neighborhood (or so I think...). What might help even more (and what might make this thread not so eye-glazingly basic for anyone willing to chime in), though, is to hear from fellow Chowhounds what some of those superlative *dishes* are—you know, those crave-worthy plates so good you might sit at the bar and order that and only that, even if the rest of the menu is less memorable.

Got 3 recommendations within walking distance (or a quick drive) of Davis Square, to steer me toward? More, less, anything.

Here are 3 that I already love, and I haven't even started truly digging in:
(1) Buffalo shrimp at Redbones
(2) Pork belly with pickled grapes at Foundry on Elm
(3) Mushroom pizza at Posto

Thanks in advance.

55 Chester St, Somerville, MA 02144

Foundry on Elm
255 Elm St, Somerville, MA 02144

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  1. Smoked bluefish cakes, gnocci with short ribs banana bread puddingat Highland Kitchen.

    Highland Kitchen
    150 Highland Ave, Somerville, MA 02143

    6 Replies
    1. re: LeoLioness

      yum, forgot about HK: that blackened catfish po'boy is to die for

      1. re: Jolyon Helterman

        I'd add the pappardelle bolognese and the fried chicken dinner to that excellent po'boy at HK.

        1. re: LeoLioness

          Fried oysters, when they have 'em, at HK (though sometimes they're underseasoned). Also, I like the HK cheeseburger.

          veggie special of the day at Qingdao.

          Boston's Best Blue at Sound Bites is a nice dish, though I rarely order it. I also like Jimmy's Moroccan Eggs, but be warned, it's watery-oily. Still, sunny-side-up eggs, two servings of veg and an interesting dish is awfully nice if I want a big breakfast that will last me a while.

          But I'm pretty meh on Davis food these days. Maybe because of nearness, but there are very few dishes here I crave. Or restaurants, for that matter.

          Sound Bites
          704 Broadway, Somerville, MA 02144

          1. re: enhF94

            I hated Davis square dining before you did.

            1. re: Beachowolfe

              The places I hate are pretty obscure; you've probably never heard of them... ;)

        2. Pizza at Flabread. Mopsy kaluha pork or anything their home made tomato sauce.

          1. Chonqing Chicken at Zoe's, Beacon Street south of Porter. Fried chicken, fried garlic, fried ginger, fried chili peppers...

            6 Replies
            1. re: hckybg


              Peanuts too.

              BTW on Foodler it was renamed "Chicken Chong Style" during a recent menu refresh. Got a fright before I noticed that.

              1. re: chickendhansak

                I noticed that the menu changed somewhat dramatically recently. I had a similar fright as many dishes moved around :)

                Speaking of, I tried ordering oneo f the preserved pork (assumed this is la rou) from the hunan section - they were all new to me. They called up saying they were out, and would I prefer *insert some american chinese dish here*. After much labored negotation due to language barrier I got something or other. Anyone know if they actually regularly have this or does "we're out tonight" mean "we don't have this"? I've seen the latter happen at other places before.

                1. re: chickendhansak

                  As usual, you have the best taste. I'm ashamed I left out the peanuts, they complete the symphony.

                  Thanks for mentioning the menu change, I would have had a heart attack if I'd opened the menu and not seen it.

                  1. re: hckybg

                    Well maybe we jointly have the best taste in one thing. I haven't had better in this style elsewhere yet. :)

                    I don't know if they changed it on the printed menu but definitely on the Foodler one. Another thing I liked seems to have disappeared from Foodler, which was a fried mushroom dish with pine nuts. I think it was oyster mushrooms chopped into little bite-size pieces and fried in a batter coating.

                    1. re: chickendhansak

                      Maybe one of the Chinese speakers on this board can help figure out what that is and cross-check it with the Chinese side of the menu. I've never had that but it sounds excellent. I'm sure they can make it for you even if it's not on the menu, the issue is being able to identify it for the staff. I'll never forget the day I ordered Chongqing Chicken at the restaurant and got Kung Pao. I guess the new waiter was working an interpretation in his head, but I sent it back.

                      I first had something like Chongqing-style chicken at one of Peter Chang's restaurants in DC, before he moved on. And then something similar at another place in the DC suburbs, Joe's Noodle House, which they called three-pepper chicken (green, dried, and Szechuan peppercorns). Always good!

                      1. re: hckybg

                        I've looked it up from an old printed menu and it was "Stir-Fried King Oyster Mushroom with Pine Nuts" from the vegetables section, no. 166 on the old menu. A quick scan suggests no analogue in the new vegetables section (print version).

              2. Quesadillas (not burritos) filled with meat (not veggies, beans or rice) from Anna's, unwrapped immediately and eaten while still crispy on the outside.

                (There's nothing remarkable about a steamed burrito, vegetables or rice, or a soggy tortilla. But they cook their meats well, and the griddle-fried quesadilla is very pleasantly crispy on the outside.)

                Flatbread's base pie is certainly excellent. Their meat toppings are unimpressive.

                Zoe's has done well at a number of spicy dishes over the years, but it's not really in Davis. If you're willing to go that far, also try Zocalo in Arlington. Qingdao produced good but not great food a few years ago, but I haven't been back since the remodel. I'd probably pick Zoe's.

                And, I think I have to try that pork belly sometime.

                20 Replies
                1. re: KWagle

                  tuna poke and crispy duck confit at gargoyles.

                  1. re: KWagle

                    You got me curious, so I mapped Zoe's to Davis--0.7 miles! Not too bad. I've walked from Davis to Inman, my neighborhood, a bunch of times so wasn't sure if I had a skewed perspective on the distance.

                    1. re: KWagle

                      Yes, hugely into the quesadillas as of the last couple of months and as you say, to be eaten immediately. This is the way to enjoy Anna's best.

                      1. re: KWagle

                        I suspect many of the anna's haters have never gone for the quesadilla. I get mine filled with everything that i normally would in a burrito. Half toungue/Half carnitas is sublime.

                        1. re: joth68

                          Don't understand your haters comment. If you want a burrito, but don't like the burritos they make or don't want to eat all that cheese, a quesadilla probably isn't going to change your mind. Also folding the tortilla and putting it on a grill (which will add more flavor, yes) vs. steaming and rolling it won't change the fact that their carnitas is usally too salty, steak often has no carmelization/flavor, black beans are often not cooked through, don't drain the meat or beans from the holding liquid enough, or that their service is unfriendly and rushed and are reluctant to listen to your requests. I don't think I have ever requested cilantro there without receiving some kind of dismissive eyeroll, head shake, or harumph.

                          1. re: LStaff

                            I'm pretty sure they put the same amount of cheese on the burrito as they do on a quesadilla unless you specifically ask otherwise. They also roll their quesadillas into a burrito shape so it is not like you are getting the typical flat folded over thing. Service can be rushed but other than that i've never had a problem with special requests. I almost always have them chop up a habenero for me and they are always happy to do so. I do agree with you that the steak (and chicken) leave something (a lot) to be desired but find the carnitas, toungue, and pastor to be completely delicious.

                            1. re: joth68

                              I think since the quesadilla is the same 10" tortilla as the standard burrito, the amount of cheese is about the same as for a super burrito -- maybe a whole slice instead of one cut down the middle lengthways. It's hard to tell as the one I go to (Porter) prepares the tortilla and cheese combination for the tortilla ahead of time, and so slap an already folded tortilla on the heat to get it going before filling. So I only see the cheese after it's been melted and the tortilla unfolded to fill.

                              Elsewhere recently someone complained about drainage of wetter items (beans, some of the meats) and I think that's a genuine risk at Anna's when they are busy -- sometimes even when they aren't -- but overall, the service seems efficient, not unpleasant, most of the time.

                              As for special requests, quite often I see people itemising the specific vegetables they want from the grilled vegetables, and that doesn't seem to bother the staff. I've seen people ask for some vegetables along with their meat, too -- making the preparation even more labour intensive, and they seem OK with that as well.

                              1. re: joth68

                                the pastor is terrif/ as good as the best in the Mission in San Fran. and the chile verde.

                                so, joth and hondo, they roll their quesadillas like a burrito?so the only diff is that the quesadilla is griddled crispy in lard? man, if that's what you're saying, i'm headed over v soon. i had no idea. and btw,like you and others above, i have never ever seen attitude there.

                                1. re: opinionatedchef

                                  That is exactly what i'm saying. Just ask for everything that you would normaly get on a burrito. They don't default to putting rice on. The ends aren't sealed quite as tight as the normal burrito so they are slightly more prone to leakage. Best to leave the foil on and peel back as you eat.

                                  I myself thought anna's was super overated unti i jumped on the quesadilla bandwagon.

                                  1. re: joth68

                                    thanks. will follow suit. (but remember, it's still all in the fillings.)

                              2. re: LStaff

                                I actually agree w/ you on this Anna's location (posted a while about it). Chicken is pretty bland too.
                                Just to make sure it was location, I tried the Anna's in Coolidge Corner..same chicken burrito...lots more flavor in the chicken. So, not sure why, but the Davis Square location is terrible :-P
                                I did try a chicken quesadilla at Davis a while back and it's better than the burrito..only because the fried tortilla gave it more flavor ;-)

                                p.s., for the OP's question....tuna poke/duck confit at Gargoyle's and monkfish/swordfish at Out of The Blue...

                                1. re: Spike

                                  Wow, if the Davis location is "terrible" then the other Annas must be serving up the finest Mexican chow in Boston! I love the chile verde and al pastor at Davis, though the service can be weirdly deaf. "Can I have fresh avocado on that?" [dude reaches for the guac] "No, I mean the actual avocado (I point to the avocado next to him and the sign that says Ask For Fresh Avocado Slices)" [dude sort of stares at me and puts guacamole on it]

                                  1. re: Boston_Otter

                                    ha!; my first chuckle of the day; thanks. in all seriousness, try saying ' por favor, aguacate; no guacamole; gracias'. those guys really appreciate it when someone speaks spanish with them. that's <ahgwaCAHT>

                                    1. re: Boston_Otter

                                      FWIW, I did try carnitas (pork) before the chicken. It was really dry and bland (the small container of it seemed to be an indication of the popularity), and I did ask for spicy salsa (the chile verde IIRC). Then I tried two chicken ones in following weeks with the thought that they had more turnover since they seemed more popular so they had to be good....nope...bland and maybe slightly better than Chipotle...but at least it wasn't dry :-P

                                2. re: joth68

                                  Anna's quesadillas are special in that they are griddled in lard. There's only one other place I know of that does that (well, "did that" is more appropriate cuz the other place closed about 8 years ago) and my my my I do love a tortilla with some cheese in it griddled in lard. Gives it a crust and a taste which is unique. And nummy. Can't understand why more places don't do that.

                                  As far as attitude goes, well, I ain't never got any at Anna's. I always order some jalapenos in my quesadilla and whats cute is: if I haven't been there for months, and then come back, without asking, they know to put the jalapenos in the quesadila. Never seen a glimmer of an eyeroll to me or anyone else. Yes, some of the folks behind the counter don't listen so well, but I'd never attribute that to rudeness...

                                  1. re: hondodog

                                    boca grande does this as well although somewhat less successfully. They do not wrap their quesadillas as tightly as annas though so it ends up being more of a fork and knife type of dish. I've only been once but if were to go back I'd prob ask them to give it a tighter wrap or maybe get it to go so it could be eaten in hand.

                                    1. re: joth68

                                      At the Porter Anna's, they seem to have a clean griddle onto which they flick a few drops of liquid that sizzle and steam for a split second before they drop the pre-prepared, folded tortilla on it.

                                      I'd always assumed that was water, to ensure the tortilla doesn't burn and retains areas here and there of moisture. The tortilla is never greasy, but it certainly is tasty. I suppose it could be lard but I'd never thought so.

                                      1. re: chickendhansak

                                        My note was about the Davis Anna's. Can't speak to what they do at Porter as I've not visited that location. At Davis, they dip the quesadilla in the lard, then toss it on the griddle; no sizzle of a rapid boil.

                                        1. re: hondodog

                                          Interesting. The situation is the reverse for me as I've never been to the Davis one. It's possible the tortilla meets the lard in advance, but maybe it is a difference between the locations after all. The tortilla still ends up crispy and browned in spots.

                                      2. re: joth68

                                        My experience is at the davis location as well. They keep a tub of liquid lipid warming on the grill and the tortilla gets a little dunk right before it goes on.

                                3. Cubano at Dave's Pasta- easily equal to Chez Henri's(they strike me as the same recipe).
                                  Tuna Tataki at Gargoyle's (if it's been retained since Jason Santos left there to open his Blue Inc.)
                                  CROQUETTES -HOUSE SMOKED HAM, FONTINA CHEESE, TRUFFLED AÏOLI at The Independent
                                  Ana's Pastor Burrito

                                  4 Replies
                                  1. re: opinionatedchef

                                    Second Dave's cubano. Also the artichoke and arugula sandwich at Dave's

                                      1. re: Parsnipity

                                        The Korean short rib ravioli at Dave's are crazy good...this coming from a Korean non-red meat eater. They were ridiculous in soup. Are they still available?

                                        Also, Yoshi's just re-opened, I think. We had a grilled whole fish there a few years ago that was fantastic. (Our friends who knew the owners did the ordering...It was really an impressive spread.)

                                        1. re: digga

                                          I'm also a big fan of the Korean short rib ravioli. They make them as a special, so you can't predict when they are available.

                                  2. Its a shame that Redbones Chili Verde took a dive (at least the last 3 times I ordered it) as it used to be crave worthy but the broth just became one dimensionally salty/watery. Catfish sandwich is still crave worthy to me though.

                                    1. Oh, I just remembered: spaetzle at Foundry on Elm.

                                      Though I just checked the website to see which variety (side dish or entree) I preferred, and it's not on the website, so maybe it's gone.

                                      4 Replies
                                      1. re: enhF94

                                        If you like the spaetzle at Foundry try the spaetzle at Sel de le Terre, much better IMO.

                                        1. re: phatchris

                                          I do like spaetzle, and hadn't found it anywhere else. Thanks.

                                          1. re: enhF94

                                            Was that the spaetzle with ham and hazelnuts?

                                            1. re: somervilleoldtimer

                                              I eventually tried both, and while it was a while back, I think I liked this one better. I remember I liked the less fatty-tasting of the two, and while ham and hazelnuts have decent fat, the other is cheese and butter or something, which *seems* fattier. But my memory is vague, so maybe try both :)

                                      2. Boiled fish in fiery sauce at Qingdao Garden.
                                        Paca soup, mucver, and Sultan's Delight at Istanbul'lu (really, anything at Istanbul'lu - I have yet to find a dish there that isn't chow-worthy)
                                        Bacon & Egg pizza at brunch at Posto.

                                        Qingdao Garden Restaurant
                                        2382 Massachusetts Ave, Cambridge, MA 02140

                                        1 Reply
                                        1. re: greenzebra

                                          going to go for that brunch pizza!

                                          I love the pulled pork at Highland Kitchen...but I'm from the eastern NC vinegar sauce contingent.

                                          I live really near Vinny's at Night and I'm not a fan of everything but the eggplant parm and pork with vinegar peppers I do like, lots. As well as the tiramisu. The mesclun salad is also very good.

                                        2. I'm not seeing the pork belly on Foundry's menu; is it a special?

                                          I'll give a shootout to the banh mi and the roasted corn chowder at Foundry, both surprisingly excellent.

                                          5 Replies
                                          1. re: Boston_Otter

                                            I had it several months ago, no it's no longer on the menu :(

                                            1. re: Jolyon Helterman

                                              Boo. I love Foundry, but they recently changed bartenders and chefs, and lost a bunch of excellent dishes and drinks in the transition.

                                              1. re: Boston_Otter

                                                They also fixed some critical HACCP problems, I hear.

                                                1. re: Boston_Otter

                                                  didn't know about this. any more details?(where chef went; new chef aboard yet?though the menu has changed, are you still happy w/ the food?) btw, in case you also are an Independent fan, is that talented chef still there?thanks much

                                                  1. re: opinionatedchef

                                                    Never been to the Independent, so can't comment there. And all I know about the staff changes at Foundry are offhand comments from servers about missing dishes or drinks ("Our new bartender doesn't do that drink" or "Got a new cook who doesn't do that dish"). I never went to Foundry much when they first opened, honestly, so all I know is that the dishes I've had there lately have been very good (corn chowder, cheese plate, banh mi, calamari) and that while some friends of mine mourn the changes in their poutine, fries with gravy & cheese on them don't make or break a restaurant for me :)

                                            2. I really enjoyed the Foundry's choucroute garnie, which I think they are still doing as a special on Tuesdays.

                                              1. Redbones:
                                                Fried Jalepenos
                                                Jerk Beef Sandwich (caution: very spicy!)

                                                Mushroom Polenta
                                                Chicken Mousse

                                                Anything with eggplant

                                                Flatbread Pizza:
                                                Pulled Pork pizza
                                                Brownie Sundae

                                                Delivery: Chili Garden - Double Cooked Pork Belly(!), Cilantro/Pepper Salad, Ma Po Tofu

                                                55 Chester St, Somerville, MA 02144

                                                9 Replies
                                                1. re: joth68

                                                  I think the fried pickles at Redbones, which include a smattering of fried jalapenos are the definition of crave-worthy. I've never seen anyone order straight up fried jalapenos, though.

                                                  55 Chester St, Somerville, MA 02144

                                                  1. re: Parsnipity

                                                    Had those Redbones fried pickles last night. I find them a near-miss since the batter is under seasoned compared to the pickle. A little more salt in that batter would be a great way to say "fried pickle" instead of "tasty pickle with bland coating."

                                                    55 Chester St, Somerville, MA 02144

                                                    1. re: Parsnipity

                                                      woops meant fried pickles with jalapenos. I might ask for a straight up order of fried jalapenos next time tho!

                                                    2. re: joth68

                                                      I've never ordered from Chili Garden... is it superior to Qingdao?

                                                      1. re: Boston_Otter

                                                        Chilli Garden in Medford is one of the best Sichuan restaurants in the area, and unlike most of the others has a lot of non-hot dishes on the menu. I was going to say "one of the best on the east coast" but Sichuan Pavilion is also excellent and has a good non-hot side. I think CG has a much more subtle hand with flavors--their food always seems a bit more complex than their competitors. I haven't been to Qingdao in years but CG is far better now than CG was then.

                                                        Chilli Garden
                                                        41 Riverside Ave, Medford, MA 02155

                                                        1. re: Boston_Otter

                                                          For my preference, Chili Garden is superior to Qingdao. Quingdao is still draws me in for their dumplings and cumin lamb which is forgettable at CG. For serious sichuan though, Chili Garden rules. Avoid the americanized side of the menu at all costs, they don't even try to do it well.
                                                          Apps: pork tripe, Beef Toungue with peppercorn oil, cilantro/green pepper salad, rabbit
                                                          Mains: double cooked pork belly, ma po tofu, dry diced chicken with chili pepper

                                                          I haven't dug as deep into the menu as i would like because I don't get it that often and crave the dishes above when I do.

                                                        2. re: joth68

                                                          Wanted to add Fish & Chips at PJ Ryans which has very good pub food and one of the better versions of F & C that I've had in the area. MUCH better than the Burren's version.

                                                          247 Elm St, Somerville, MA 02144

                                                          PJ Ryan's
                                                          239 Holland St, Somerville, MA 02144

                                                            1. re: rknrll

                                                              This is shocking to me. PJ Ryans has terrible food.

                                                        3. Three Somerville establishments not mentioned yet -- a quick drive from Davis. Closer to Union Square

                                                          1) Dalí - Setas al Ajillo ("meaty" mushrooms)
                                                          2) Journeyman - tasting menu (menu changes regularly)
                                                          3) Bergamot - I have only had their late night menu and dessert


                                                          1. Another vote for Anna's, Redbones, and Flatbread. I also had a black truffle ice cream in Davis once that I really enjoyed but I can't remember where it was...

                                                            2 Replies
                                                            1. re: monocleandahalf

                                                              it was at Gargoyles. You can get it at Jason's new place, Blue Inc. I agree- it's a real killer.

                                                              1. re: opinionatedchef

                                                                Oh, I HATED that ice cream at Gargoyles! But loved everything else I ate there.

                                                            2. I agree with the OP about the mushroom pizza at Posto. I'd only add the chocolate caramel bread pudding at Foundry. Why does Inman Sq., without as much as a T stop, have such momumentally better food than Davis?

                                                              12 Replies
                                                              1. re: pollystyrene

                                                                Lower rent? More need to draw people there?

                                                                Davis is a student trap (as well as for the 20 somethings in the neighborhood). It only has to be good enough. And many of the places there are busy enough not to need to draw people there by spending more energy and effort on the food and drink. I am still waiting for a good cocktail bar to come to Davis, and not one that just goes through the motions.

                                                                1. re: yarm

                                                                  "It only has to be good enough" is exactly right Yarm. I find that is pretty spot on about all the Davis and close enough to Davis places. With the demise of Gargoyles, I'm looking for someone to open an Area 4 / Catalyst type place in the hood (this is what I had hoped the Foundry to be but it doesn't do it for me.) Five Horses Tavern deserves a look for bar food (I wasn't thrilled with my dinner there but I also ordered dumb things) and Posto is also "good enough" and sometimes even quite good. Haven't tried Saloon, Orleans sucks, Flatbread only goes so far, and Mikes, Joshua Tree and the like? Well, c'mon. The only place I can think of that is close and very good is Istanbu'lu, a short 10 minute walk up to Teele Square. And we'll have to see how the painted Burro is. Bottom line is that when I have friends in town who want to go out to eat great food, Davis isn't where I take them. I'm a total Somerville fangrrl, so that makes me sad.

                                                                  1. re: yumyum

                                                                    I think this undersells Davis a bit, yumyum. Certainly, there are some clear holes in the dining scene at Davis, and there are a lot of terrible-to-mediocre places. But the Davis/near-Davis area has clear strengths too: Tibetan (House of Tibet Kitchen, Martsa on Elm), authentic Chinese (Qingdao Garden), eastern Mediterranean (Istanbu'lu as already mentioned, Cafe Barada, Greek Corner), pizza (Posto, Flatbread - which, while it has its limitations, is good for what it is), and beer (numerous places have great beer lists even if the cocktail programs are lacking). It is true that few of these are true destination places - I would include Istanbu'lu in that category, possibly Qingdao Garden and the Tibetan places, and if you can get a big enough group together the pig roast at Posto is definitely travel-worthy.

                                                                    A lot of the new openings in Davis from the past couple of years (Saloon, Five Horses Tavern, Foundry) have been disappointments in my opinion, selling themselves as something that they don't really quite succeed at. Saloon is a great example of this - it is a very nice space with a great-looking bar and an ambitious cocktail program that doesn't (in my two visits) live up to its hype. It is not terrible (it is no Joshua Tree), but it doesn't compare with the better cocktail programs in Boston, and given the demographics of Davis it will likely be packed anyway and have no incentive to improve.

                                                                    1. re: greenzebra

                                                                      GZ, your dining radius seems to extend well into Porter Square, North Cambridge and Teele Square and if so I would add the Porter exchange Japanese stands and Masala and Guru the caterer as well. As for Davis Square, I agree with yumyum that given its potential and nearness to a T stop, it's not a destination. I tend to go to MacKinnons to shop for meat and maybe get an italian sub from Sessa's but that's about it.

                                                                      1. re: greenzebra

                                                                        I don't think of places like Quinddao Garden and Greek Corner as in Davis. I realize I made the initial stretch by including Teele in Davis, so it's tricky. Suffice to say that there are SOME gems in the immediate area, but much more food that is just "good enough".

                                                                        Packed with no incentive to improve describes Foundry to me as well. Dumb Tufts Students! (sez this proud Jumbo)

                                                                        1. re: yumyum

                                                                          not dumb...just gustatorially challenged (sez this Jumbo teacher) :) To the main point, i think its the T station proximity and related high rents. e.g. The 3 block radius near Broadway and Medford punches well above weight and this area has a similar student population.

                                                                          1. re: gourmaniac

                                                                            Believe me, when I was a Jumbo I was happy with Espresso steak and cheese subs at 3 a.m. We all evolve. :-)

                                                                            1. re: yumyum

                                                                              You're the most evolved hound I know and I always look forward to your posts. RE students and food that is good enough, I used to feel that way about Harvard Square though it has improved and still think BU is a food wasteland until Kenmore.

                                                                        2. re: greenzebra

                                                                          Ha, I guess when I say "Davis" I mean a 10-minute walk from my house, which includes pretty much all the places I mentioned. Reading back over my list, it does seem like there is a clear lack of good places in the center of Davis itself. Maybe the rents are just too high for a place like Qingdao or Istanbu'lu to survive in Davis proper (case in point: Namaskar, which used to be pretty good Indian but has been kind of on a downhill slide, closed recently).

                                                                      2. re: yarm

                                                                        All good points, you guys. It makes me sad, too, Yumyum. I live in the burbs but am in Davis a lot and consider it my 'hood away from home. I thought the same thing--Istanbul'lu (and True Bistro) try hard and succeed from most accounts, but aren't in Davis proper. I guess it's kind of a catch 22. Davis has a lively vibe, which is great, but therefore a captive audience. It's like a gritty version of Newbury Street, I guess.

                                                                      3. re: pollystyrene

                                                                        I'm sure some of it is the combination of higher rent, the student popular, and more convenient access, which means you don't need to be as good to get people to come eat. But Cambridge is also a way friendlier city to restaurants than Somerville is - it is much easier to get a liquor license in Cambridge. At one point Ten Tables was looking to open in Davis Square, but declined because no liquor license was available and ended up in Harvard Square instead. Also, Dave's Fresh Pasta is trying to open a wine bar but has so far not succeeded in getting a liquor license.

                                                                        1. re: greenzebra

                                                                          You know, I've had some pretty good fish at Out of the Blue, so don't forget about that. But is it amazing or just pretty darned good? I'd say the latter, which may end up proving your point.