In 2004, Chef Paul Turano put everything he had, quite literally, into starting his restaurant, Tryst. As he explained to theBoston Global, "I…leveraged the equity from my condo, lines of credit, and personal loans with interest to fund it." But what started off as a huge risk has turned into a satisfying pay-off as Tryst, an upscale bistro offering contemporary American cuisine, has not only earned a Zagat rating but has also gained praise from Boston Magazine and TV Diner. But Chef Paul's determination isn’t the only driving focus behind Trysts success. It's also his ambitious culinary philosophy that cuisine should be approachable yet intelligent.
By regularly rotating the menu's entrees, diners are served fresh, seasonal dishes that take a modern approach to comfort food, such as Angus sirloin burgers, pumpkin French toast, and house cured bresola. A lengthy list of wines and specialty cocktails are always on hand to pair with the artfully-plated meals, while seasonal dessert options, such as a pumpkin pie sundae with Bourbon caramel, end meals. And to enhance each diner's experience, modern chandeliers illuminate the 100-seat bistro's dark wood accents and rich chocolate hues.
?Who says northerners can?t do ?cue?? asked Boston magazine as it crowned Blue Ribbon BBQ on its Best of Boston list in 2011. Whether dished out from its two brick-and-mortar locations or its trailer, the restaurant?s tender meats are lauded for their slow-cooked, pit-smoked tenderness, infused with the flavors of hickory and oak hardwoods. Blue Ribbon dishes out memphis dry-rubbed ribs, Texas-style beef brisket, and Kansas City?style burnt ends dubbed ?absolutely addictive? by Boston. Locally made hot-smoked sausage and Mr. Whitner?s smoked-turkey-breast sandwiches help round out the menu alongside Southern sides such as dirty rice, potato salad, and corn bread. Blue Ribbon BBQ also caters special events and sells bottles of its most popular sauces so guests can enhance their grandmother?s recipes or add flavor to their super-soaker fights.
In business since 1996. The Computer cafe has been servicing the Boston area for all of its consumer and small business needs. From personal computers that are running slow, viruses, to small business networking we can to the job right, on-time, and in budget.
Flora serves beautifully presented American cuisine infused with French and Italian flavors by chef Bob Sargent and made using fresh vegetables and locally sourced ingredients. Flora's menu, like the direction of the wind or the guest on a morning talk-radio show, is subject to change, but recent enticing entrees have included petite lamb chops and slow-cooked shoulder of lamb ($26) as well as pan-crisped Giannone chicken, which is partnered with whipped potato, broccoli rabe, and truffle butter ($23). Enjoy baited bites of aquatic edibles such as Southern-fried fish, enhanced with a shrimp remoulade slaw and warm potato salad ($20), or New England seafood “bouillabaisse,” stocked with lobster, mussels, clams, and fish ($28). Each of flora's small plates includes a smattering of assorted bites, such as its tray of pickled-beet salad, smoked salmon, and creamy dill dressing ($13). Selfish meteorologists can frighten off tablemates with predictions of indoor thunder blizzards, then horde the precipitous palatability of chocolate cloud cake ($8) for dessert.
Tom Yum Koong's chefs build on traditional Thai recipes to load their menu with exciting and eclectic ingredients ranging from tangerines and mango to wild boar and squid. Sugar and spice join forces to season the thick sauce simmering in the black-pepper-mango curry ($10.95), a flavorful bowl of vegetables and cashews mixed with a choice of meat. A medley of seameats such as mussels and squid sizzle in the Phuket fried rice ($10.95), and the fantasy tilapia ($13.95) takes time off from reading J.R.R. Tolkien to glide out of the kitchen atop a bed of veggies simmering in chili sauce. Basil leaves join peppers, onion, and pork in a skittering dance across the skillet in the pan-fried wild-boar basil ($9.95). Fresh-fish cravings recede at the sushi bar to prevent persistent urges to trawl through exhibits at the local aquarium.