Tuna poke East of Grafton 1580 Argyle Street Warm wood, exposed brick, moody lighting—there are a lot of things about East of Grafton’s ambience that scream timeless tavern. But the menu? Not so much. Walking the line between challenging and comforting its diners, the restaurant adventure dishes out bar food with a side of exploration. […]
Recipes
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Rhythm + Beets Latte
Rhythm + Beets Latte Lucky Penny Coffee Co. 6440 Quinpool Road The thought of bright pink frothed milk was excuse enough for the coffee lovers at the Lucky Penny to experiment with a beet-inspired latte. What started as a joke between a barista and owner Barb Kaill is now regular menu item at the highly […]
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That’s my jam
That’s my jam Black Sheep 1569 Dresden Row If you settle in for a long and lazy late-morning meal at the Black Sheep, chances are you’ll notice a standout supporting character on many brunch plates—jam. The seasonally inspired, housemade blueberry basil jam has recently been added to mix, co-owner Dave Woodley says, and has become […]
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Za’atar Labneh Veggie Man’ouche
Za’atar Labneh Veggie Man’ouche Saj House 19 Alma Crescent “It’s pretty special—my dad opened with the hope one of his kids would take it over one day,” says Chirine Issa of the family business, Saj House, which she took over after her father passed away suddenly last year. “I had big shoes to fill, but […]
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Lamb kofte
Lamb kofte Efendy 1569 Dresden Row “It’s the traditional Mediterranean way,” says Altin Begolli, of why the charcoal grill plays such a huge role in almost everything Efendy serves. In its just over three years in business, the downtown eatery—owned by Begolli and chef Ali Simsek— has made an unforgettable impression on diners, with its […]
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Crema Catalana
Ingredients 2 cups heavy cream 3 large strips of lemon zest 5 egg yolks 1/3 cup white sugar 1.5 oz cream sherry extra sugar for caramelizing Method In a medium pot over medium-high heat, combine the cream and lemon zest and bring to a simmer. Turn the heat down to minimum and let the lemon […]
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Duck Rillette
Ingredients 1 recipe Duck Confit (below) ¼ cup minced onions 1 tablespoon minced parsley 3 tbsp orange zest 3 tbsp pickled capers, minced 10 garlic cloves, reserved from the confit 1 tbsp cognac ½ stick (4 tablespoons) butter ½ tsp freshly ground black pepper ¼ tsp salt 2 tbsp fat reserved from the confit Duck […]
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Hot Rum Holiday Cider
Ingredients 1 oz JD Shore spiced rum 6 oz hot apple cider cinnamon stick sugar Method Rim your glass or mug with sugar and top with rum and hot cider. Add a cinnamon stick, or sprinkle of cinnamon or nutmeg, for garnish. Party tip: For larger parties or family gatherings, mix one bottle of JD […]
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Mini Caramel Apple Drumsticks
Ingredients 3 large Granny Smith apples 18 sucker sticks 1½ cups caramel baking bits or caramel chews 1 tablespoon heavy cream Optional toppings: Crushed nuts, crushed cookies, sprinkles Method Method Peel apples. Using a melon baller, scoop out apple balls and insert the sucker stick into the apple. Be careful not to puncture the stick […]
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Spiced Toast
Ingredients 1 oz lemon juice 1 oz cardamom French toast syrup 1 oz Amber rum 1 oz spiced rum blackberries rosemary Method Mix ingredients over ice and garnish with fresh rosemary and blackberries. The Middle Spoon 1563 Barrington Street Related Stories
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Bacon-Wrapped Beef Tenderloin
Ingredients half-strip of bacon beef tenderloin, cut 1/8-inch thick in a 2-inch rough square 1 small nugget of blue cheese (Blue Harbour Urban Blue) Method Lay your bacon strip down, then place the beef on top. Take the small nugget of blue cheese and place it on top of the beef. Roll the bacon and […]
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Mexican Chocolate Eggnog
Ingredients 8 oz bittersweet chocolate, chopped 1 tbsp cocoa 1 tsp cinnamon ½ tsp nutmeg ½ tsp cayenne 3 cups milk 2 cups heavy cream 2 tsp vanilla 8 eggs, separated 1/3 cup sugar XO Patron Cafe Whipped meringue top or cookies (ratio of 2 g sugar to 1 g egg white) 290 g of […]