Drawing upon their training at the Cambridge School of Culinary Arts, Scugnizzi's chefs craft heaping portions of traditional, housemade Italian cuisine. After it makes them clean their rooms, cooks hand-stretch mother dough into thin-crust neapolitan pizzas before baking them in a hearth stone oven at more than 700 degrees. Their white and whole-wheat subs and wraps—named for Italy's 20 regions—incorporate ingredients such as sopressata and balsamic reduction, while their pastas include lobster ravioli and housemade sausage coated in porcini-mushroom cream. Meals can unfold in Scugnizzi's dining area or in the comforts of your home via delivery.
Today's Groupon tears open the meaty gates of hamburger heaven with $10 for $25 worth of Krazy Karry's juicy, tender burgers and all-American fare. The Boston Globe says Krazy Karry's has the best hamburgers in Boston. Patties are paragons of marbling, texture, and firmness, since they're made from hand-pressed Angus beef charbroiled to sear and seal the meaty surface.After this ploy failed, Ian recorded this second radio ad:
Under the watchful eye of Chef Francesco Martini, Buona Vita! dishes out a penninsular menu of hearty Italian fare. Start off an appetizing adventure by supping on antipasti such as mozzarella di bufala caprese, a plate of imported buffalo mozzarella, fresh basil, and heirloom tomatoes bequeathed by the Mother Nature estate ($11.95). Next, delve fork tines into primi including the lobster fazzoletti, a plateful of homemade lobster-stuffed ravioli ($23.95), or the gnocchi alla sorrentina, delicate dumplings accented by basil ($15.95). Risotto offerings include the alla Milanese con funghi, which sports saffron and mushrooms to outfit the palate in tasty style ($19.95). Protein-laden secondi such as the bistecca alla fiorentina, a grilled 16-ounce Angus rib eye ($29.95), provide a flavorful way to fill carnivorous bellies and a decadent nesting place for wandering steak knives.
Midami, formerly Kayuga II, livens taste buds with tantalizing troves of sushi, sashimi, and classic Japanese and Korean cuisine in a contemporary dining space. Begin meals with cold or hot appetizers, such as the sashimi sampler ($8.95) or billowy pillows of steaming pork gyoza ($5.50). Score chopstick-friendly finds with an entree from the sushi bar, such as fresh salmon sliced over a mattress of seasoned rice ($14.95), or awaken senses with the selection of house specialty maki, such as Fire Dragon maki ($10.25), a dream of fried shrimp, cucumber, spicy tuna, and tobiko. Roving palates may nosh on a selection of Korean specialties, including classic bibimbob ($11.75), married with egg, vegetables, and protein of choice in the form of a promise ring. Myriad fried-rice dishes ($8.95+) and entrees ($9.95+) round out the menu, along with service more polished than silver-plated napkins.
Some palates are intimidated by authentic Nepalese cuisine because the dishes are traditionally served on the summits of unscalable mountains and guarded by stomping super cows. Sample untrampled with today's deal: for $20, you get $40 worth of Nepalese and Indian cuisine and drinks at Kathmandu Spice in Arlington. Though this Groupon cannot be used with other offers, it can be used for the restaurant's popular lunch buffet ($9.95).
Once you've assembled your team inside Kathmandu Spice's marigold-and-cinnabar walls, begin to climb the menu from a base camp of vegetable ($6.25) or chicken ($6.75) momos (popular Himalayan dumplings) or khaja (flat rice, spicy potato salad, chicken sekuwa, and marinated soybeans, $7.25). There are so many appetizers that you could easily make a meal out of them, but you wouldn't have room for the must-try house specials. The dal, bhat and tarkari ($16.95)—a full meal of steamed rice, lentils, a vegetable dish, goat curry, spicy sauce, and dessert—lets you sample the staple diet of most of Nepal's population. Meat-minded appetites tear through roasted quail in chef's green sauce ($16.25), soft-shell crab in rich pepper fennel sauce ($18.95), or a bit of everything with the mixed grill sampler ($17.25). Vegetarians contemplate a buddha delight (fried cheese dumplings stuffed with raisins, cashews, and pistachio nuts in a cascade of creamy sauce, $12.25).
Everything at Kathmandu Spice washes down delightfully with Nepalese tea ($2.25) or a mango lassi ($3.95), and is best bookended by house-special naan bread ($4.50). Desserts such as sagarmatha rolls (bananas wrapped in a crispy roll and topped with ice cream and chocolate, $6.25) or cardamom-flavored custard garnished with caramel and whipped cream ($5.95) sweeten the meal. You can use one Groupon per table, so bring your mountaineer buddies to Kathmandu Spice and prove that you bear them no ill will for cutting you loose after their carelessly flung banana peel caused you to tumble down a crevasse.
Zagat ranks Kathmandu Spice in the "very good" category, and Yelpers give it four stars. Foodler users give it 4.5, and four TripAdvisors give it 3.5 owl eyes:
- Phenomenal South Asian food. The Nepalese brunch on Sunday is the best value in the area with AMAZING food. I tasted spices I've never had anywhere else. – John W., Yelp
- …the food is consistently fantastic and the family owners make you feel at home. Make sure to try the crunchy soybean appetizers and the lamb main courses. – hellothere, Zagat
- There was a depth and complexity to the spices that was neither overwhelming nor reticent -- almost like discovering the various flavors in wine as the meal progresses. – KatherineM62290, Zagat
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.