Jerusalem Pita's chefs temper fresh, kosher ingredients into a menu of classic, home-cooked Middle Eastern fare. Diners settle in amid natural lighting before sating hungers with sandwiches of lamb shish kebab ($12.95+) or grilled chicken ($9.95) wrapped in the embrace of pita or laffa bread as soft as a teddy bear's temperament. Dip into classic hummus ($4.95) before supping on entrees of tender shawarma chicken ($15.95) or spiced, earthy falafel ($11.95). After lamb chops ($29.95) spelunk into the depths of stomach caves, duos of baklava ($4.95) perform saccharine dances and musical numbers from Rent for tongues while eyes wander across Jerusalem Pita's murals, which evoke imagery of Middle Eastern castles.
Multi-colored brick walls surround Osaka’s dining room, interrupted here and there by the distinct blue glow of a backlit fish tank or the white aura from overhead lanterns. But diners would be remiss if they didn’t keep their eyes squarely in front of them. The tabletop hibachi grill becomes center stage, and the waiter—donning dress whites, a red hat, and sharpened blades—becomes the evening’s performer. In a show of knife-wielding wizardry, he slices and dices sizzling portions of meats, veggies, and eggs, his blades a blur of silvery glints as the morsels are tossed and grilled to perfection before making their way onto each diner’s plate, piping hot and ready to be devoured.
At this hibachi-style Japanese steakhouse, helpings of fillet mignon, salmon, scallops, and chicken are cooked before each guest's eyes, merging the performing arts and culinary arts like a magician pulling a coin from an omelet. Equally as deft at their craft are the sushi chefs, who mete out robust rolls stuffed with kobe beef, asparagus, mango, and onion, or chopped king grab, salmon, and ikuru. As a finishing touch, many variations of hot and cold sake arrive from the tiled bar, where guests will also find a house plum wine, cocktails, and Japanese beers.
A decade ago, Chuck Silverston was walking the streets of Paris when he happened upon a street vendor whipping up crepes. After tasting the quintessential Parisian treat, he returned to the states and promptly opened Paris Creperie. Inside the cozy café, the kitchen churns out crepes brimming with savory ingredients such as brie and apples or sweet fillings such as graham cracker and cinnamon, as well as smoothies and coffee. Nutella is a mainstay on the menu, making its way into dessert crepes as well as into drinks such as hot chocolate and lattes. In the spirit of Chuck’s original street-vendor encounter, Paris Creperie also unleashes its food truck—la Tour Eiffel—among the hungry denizens of greater Boston, feeding passersby with breakfast and dinner crepes all day.
Since its founding in 2001, The Upper Crust Pizzeria has fashioned artful thin-crust pizzas in 19 storefronts with modern, architectural touches. Chefs craft specialty pies inspired by local landmarks, from the sundried-tomato cobblestones of the Beacon Hill to the pesto-painted walls of the Green Monster. Diners can opt to spread sweet sauce over a regular or whole-wheat crust or request that any pie be served white without sauce, and combine slices with crisp salads or pounce on the geometric goodness of a spinach square or half moon-shaped calzone. Restaurant interiors are accoutered with modern flourishes such as flat-screen TVs and pan-decorated ceilings, allowing one to lie down and admire their reflection before a postmeal nap.
What began 24 years ago as a sports bar with five TVs and a massive satellite dish has blossomed into a mecca for fans of Boston sports teams and lovers of hearty pub fare. Visitors to Coolidge Corner Clubhouse watch year-round hockey, baseball, pro and college football, and basketball on 25 LCD screens while feasting on 16-ounce burgers, savory pastas, and tender morsels of barbecue pork, chicken, and shrimp. Patrons also sip frosty craft beers on draft or potent cocktails and martinis as they share plates of chicken wings and nachos, or piled-high deli sandwiches and wraps.
A light-hearted celebration of Boston sportsdom permeates the restaurant, with its burgers and wraps named for famous athletes and the multiple screens showing area college and professional games. On the walls, framed photos commemorate Boston's proudest sports moments, such as a floor-to-ceiling print of Adam Vinatieri's famous 45-yard kick during the “Snow Bowl” and an iconic photograph of Ted Williams defending his graduate thesis, “On Hitting the Baseball Really, Really Hard to Make It Go Pretty Far.”
As what he calls a third generation “falafel-teer”, Rami Cohen opened his eatery in 1991, shortly after he and his wife Mirav relocated from Jerusalem to Boston. Over two decades later, the Cohens are still crafting kosher Middle Eastern specialties, earning praise from publications such as the Boston Globe, which writes that “what the restaurant does it does very well.” Cooks stuff golden-fried falafel, marinated turkey shawarma, ground beef kabobs, and grilled chicken inside fluffy pitas with homemade babaganoush and hummus or splayed across a platter with a fresh salad. Guest can order their feast at the counter and take a seat inside the small restaurant, or arrange for pick-up or delivery and enjoy their meal in the privacy of their neighbor's treehouse. Rami’s also offers catering, and sells hummus, babaganoush, and tahini by the pound.