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August " Wow!" Dishes?

Sometimes a great restaurant dish is just a Nightly Special and sometimes it's on the menu for many months (or, in the case of a chef's 'signature' dish, it might be a menu's permanent fixture). Whatever its endurance, it seems like the 'Wow!' food experiences are the ones we love to share w/ friends and like minded CHs. The August heat has us eating out a bit more than usual , and my August 'Wow!' dish came from East by Northeast the other evening. It was served as an amuse bouche but it only took that one little sip to have me pleading for more. 'A bowl?' she asked, as I nodded firmly. And lucky for me, the talented Phillip Tang, chef/owner, said 'sure.'
Cue Biiiiig smiley face.

The dish in question was a Corn and Tofu Soup. A thick creamy cold refreshing liquid , like sweet sunshine, given a subtle layering of flavor by the pureed tofu, and sparked by the earthy touch of charred puffed rice, with its contrasting crunchy texture. Sublime !

http://exnecambridge.com/menu/

p.s. East by Northeast will be on vacation 8/20 through 8/27

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  1. Tomato salad and honeyloupe sorbet served at Island Creek Oyster Bar. Refreshingly delicious.

    1. Crab and pea ravioli in a cognac corn reduction - Highland Kitchen
      The ravioli are deep fried - basically the best crab rangoons ever.

      1. This time the Wow was from My Love. We had a many-dish dinner at Myers+Chang tonight> The Corn Coconut Soup was the killer- thick creamy rich . (But I missed the topping texture of the ground charred puff rice from East by Northeast.) Also new for us, and really luscious, were the Grilled Corn w/ Sriracha Butter and the Beef Shanghai Noodles w/ hot and lime.

        1. Salad of heirloom tomatoes with some herbs and a little green goddess dressing at Coppa. August tomatoes, say no more.

          http://mcslimjb.blogspot.com/

          4 Replies
          1. re: MC Slim JB

            Tell me about it. I have 35 tomato plants in my backyard. :)

            1. re: MC Slim JB

              I was going to list a non restaurant dish as my favorite. Burrata from Monica's Mercato (best I have found), with my homegrown heirlooms, fleur de sel, and a drizzle of good olive oil and balsamic. I've yet to have a restaurant dish in this area which approaches my own dishes this month (at least not around these parts). Of course I did pick up an italian sub while at Monica's and it was outstanding as always.

              1. re: Gabatta

                gab, i didn't know about monica's before your post; must go there. I am far from a burrata expert- can you describe what makes Monica's your preferred?thx

                Monica's Mercato
                130 Salem Street, Boston, MA
                (617) 742-4101 ‎ · monicasboston.com

                1. re: opinionatedchef

                  I'll give it a shot. Monica's burrata is incredibly fresh. The thin outer layer of mozzarella? is incredibly supple and yielding, and as usable as the inner burrata (I sometimes discard the outside). The consistency is perfect and the flavor is incomparable to other burrata's I've purchased locally. I have regularly used the burrata from Mozzerella House or Fiore di Nonno in the past. While they are both pretty decent burratas, the imported (Puglia) burrata from Monica's really stands head and shoulders above from a flavor perspective.

                  If you haven't been to Monica's, the italian food supplies there beyond the burrata are incredible as well (meats, pasta, cheeses), and you have to get one of their italian subs while you are there.

            2. From Posto: Carbonara w/pork belly, English peas, parmesian, egg crema, thyme & orecchiette.
              From Strip T's: Grilled romaine w/oxtail, poached egg & chili vin.

              3 Replies
              1. re: Taralli

                We had that Carbonara on Saturday. It was pretty spectacular.

                1. re: Taralli

                  that Strip T's dish is just the killer of killers, isn't it?! certainly my own personal benchmark for "wow! "

                  1. re: opinionatedchef

                    I have really got to get over there to try this.