HOME > Chowhound > Greater Boston Area >
What are you cooking today?

Restaurants with fantastic condiments/sauces/dips

Swankalicious Nov 28, 2011 04:46 PM

I love Brian Poe's sauces and condiments -- tequila cream cheese, coconut mayo, poblano & bleu cheese sauce - yum!

I'm also a fan of Jody Adams's green mango-tamarind and peanut chutney at TRADE. I'm now hankering to try the lobster guac at Temazcal.

Whose condiments/sauces/dips do you love?

250 Northern Ave, Boston, MA 02210

  1. n
    nasilemak Nov 28, 2011 06:40 PM

    The coconut chutney at Biryani Park and satay sauce at Penang.

    1 Reply
    1. re: nasilemak
      Dave MP Nov 28, 2011 08:00 PM

      I also immediately thought of Biryani Park when I read this....I loved all of the chutneys that I tried there.

      As I reported last week, I thought the tamarind sauce at Darbar in Brighton was really good.

      I like the two salsas that come free with chips at Mi Pueblito in East Boston, especially the green salsa.

      The sauces you can get with the waffles at Saus are good too!

    2. C. Hamster Nov 28, 2011 06:54 PM

      Pedro Sauce at Casa Del Pedro is absolutely addictive!

      1. m
        mkfisher Nov 29, 2011 05:33 AM

        We love the pimento cheese dip that comes with the pretzels at Area Four.

        1. s
          spikemom Dec 7, 2011 02:59 PM

          the salsa bar at Picante Mexican Grille in Camgridge- they have six different salsas, that are all so fresh and yummy, and the REALLY hot one is so good you can;t stop eating it even though you are in tears

          2 Replies
          1. re: spikemom
            nasilemak Dec 8, 2011 08:09 AM

            Second that!

            1. re: nasilemak
              pocketviking Jul 13, 2012 10:43 AM

              Third that!

          2. Bob Dobalina Dec 8, 2011 10:05 AM

            At Machu Picchu Charcoal Chicken, I like the somewhat spicy yellow sauce and the spicier green sauce - on take-out, a significant portion of the chicken never makes it to plating - just pop the tops, pull off a piece and dip.

            1. Dave MP Dec 8, 2011 10:52 AM

              I was at Ali's Roti in Mattapan today, and there was a slightly spicy condiment for the roti that I really liked. It was like an apple slaw - finely chopped apples, lots of ground coriander and pepper, and a hint of chili.

              Incidentally, the shrimp curry there was great (and seems to be consistently great) - shrimp perfectly cooked and tender.

              3 Replies
              1. re: Dave MP
                teezeetoo Dec 8, 2011 11:26 AM

                YoMa's balachong ? (the side dish that all burmese rice crispies, garlic, chili, etc.). the garlic sauce at garlic n' lemons.

                1. re: Dave MP
                  Matt H Dec 8, 2011 11:39 AM

                  Was it an apple chutney?

                  Speaking of Roti shops and sauces, the Tamarind Sauce at Singh's Roti is the best I've had anywhere.

                  1. re: Matt H
                    Dave MP Dec 8, 2011 11:53 AM

                    I guess you might call it a chutney, but it was dry - I am pretty sure the apples were uncooked, and they were in tiny shreds.

                2. tazia Dec 8, 2011 11:58 AM

                  Saus has quite the array of condiments. They even have rotating sauce specials each week. I think they might make their own mayo. The Vampire Slayer (garlic mayo) is fantastic on their fries.

                  1. n
                    nate01776 Dec 8, 2011 12:04 PM

                    The BBQ sauces at Soulfire in Allston are hands down the best around IMO, delicious, varied and fresh.

                    1. MC Slim JB Dec 8, 2011 01:49 PM

                      A few I can think of:

                      Gigante bean puree for bread at Erbaluce

                      Housemade salsas at Villa Mexico

                      Housemade ketchup served with the home fries at Audubon Circle

                      Chickpea spread for bread at the Franklin Cafes

                      Vincotto syrup on the foie gras baklava from Staff Meal Truck

                      Compound butter at the bygone Bon Savor

                      Pimiento cheese at Cutty's

                      Dip served with housemade potato chips at Green Street

                      Mojo de ajo served with the grilled shrimp at Taqueria Jalisco

                      Sour plum dipping sauce served with shrimp toast at Sai Gon in Eastie

                      Salsa roja served with pupusas at Mi Tierra, Waltham

                      The ketchup-y chutney served with lamb samosas at Guru the Caterer

                      Aioli, horseradish-spiked mustard, and sweet ketchup at Catalyst, served alongside the excellent frites that accompany its also-excellent burger

                      Kecap manis served with the pork shumai at 28 Degrees

                      Gochuchang served with the bibimbap at Buk Kyung II

                      Tomato-chili dip for momos at Tashi Delek

                      The fiery/sweet/garlicky soy-based dipping sauce served with the leek dumplings at My Thai Vegan Cafe

                      Black vinegar / ginger condiment served with the mini steamed buns with pork (XLB) at Dumpling Cafe

                      EVOO dusted with herbs and dotted with condimento balsamico, served with Tuscan bread at Trattoria Toscana

                      All the goodies that go into the pozole at Angela's Cafe: lettuce, dried oregano, dried chili, salt, lime, onion, radishes

                      Mignonette served with raw oysters at Neptune Oyster

                      Squid-ink bubbles and yuzu kosho-accented aioli on the makizushi of fried kumamoto oyster at O Ya

                      Aioli, lime, espelette pepper and aged cotija topping on the maíz asado at Toro.

                      Boston Speed Dog's "Speed sauce" (his ketchup-like condiment) and a small amount of his house-made relish

                      Sriracha aioli on several dishes at Myers + Chang. I've especially liked it on a pork belly banh mi and with fried calamari.


                      3 Replies
                      1. re: MC Slim JB
                        jgg13 Dec 8, 2011 02:52 PM

                        That's more than a "few"!

                        1. re: MC Slim JB
                          opinionatedchef Jul 8, 2012 06:53 PM

                          YES- the driracha aioli at M+C.
                          Chimichurri Sauce at Tres Gatos
                          Garlic saffron aioli and pasilla pimenton tomato sauce on the Patatas Bravas at Tres Gatos

                          The pink _____ sauce with the mote sized fried oysters at Bergamot

                          White bean spread for table bread at Sonsie

                          Avocado sauce, Chipotle sour cream,Salsa fresca at La Verdad Taqueria

                          Chili vinaigrette on Grilled Romaine and Oxtail w/ Egg dish at Strip T's
                          Smoked Miso and Lemon Aioli on special burger at Strip T's
                          Cranberry Mignonette on oysters at Strip T's

                          Truffle Vinaigrette (Real truffles!)on the Steak at Aquitaine

                          Chipotle Mayo on the Cubano at Dave's Pasta

                          Maple Butter on Bacon Jalapeno Hushpuppies at Red Eyed Pig

                          Lemon Sesame Dressing at North by NorthEast

                          The Baba Ganoosh used as a spread on roll ups at Cafe Beirut

                          and R.I.P.:
                          The table Anchovy Butter at much missed Biba
                          The best-ever Romesco Sauce at the pined-for Rauxa
                          All the sauces at Armadillo Cafe

                          1. re: opinionatedchef
                            Boston_Otter Jul 10, 2012 09:55 AM

                            Another awesome condiment at Strip T's is the miso mayo that they serve with the Japanese sweet potato wedges. Dunno what's in it, but I'd eat it on a carburetor.

                        2. pang Jul 9, 2012 08:10 AM

                          La Chouffe mustard served with the cheese boards at the Publick House in Brookline. Bottle it, please!

                          2 Replies
                          1. re: pang
                            opinionatedchef Jul 10, 2012 11:11 AM

                            pang, plse describe! mustards can be so interesting.

                            1. re: pang
                              mkfisher Jul 10, 2012 11:26 AM

                              This sounds amazing. Am I correct to assume it's made with actual La Chouffe (a wonderful belgian strong ale)?

                            2. j
                              jpcat Jul 9, 2012 08:45 AM

                              The fava bean puree served with breadsticks at Scampo.

                              1. Jpan99 Jul 9, 2012 08:50 AM

                                The sauces served with the bread at Helmand in Cambridge. I don't remember what they are but there are three of them and all delicious!

                                1. b
                                  Blumie Jul 10, 2012 11:30 AM

                                  The "extra" hot sauce at Chacarero.

                                  1. m
                                    Madrid Jul 13, 2012 05:43 PM

                                    casablanca cambridge is closing next month. went with a friend late afternoon today for nostalgia and good mezze. the mezza platter is great; I will miss this place.

                                    1 Reply
                                    1. re: Madrid
                                      opinionatedchef Jul 13, 2012 11:57 PM

                                      ME TOO. i associate it with DR, a real Harv Sq institution.Some enterprising person should get in there and remove the murals for a nostalgiac preservation/reuse.

                                    Show Hidden Posts