Restaurateur Gary Strack partnered with MIT to forge this burger haven. The tech aspect shines through in the sleek concrete-glass design, but the burgers are the true engineering feat. Choose from three combinations—sirloin, chuck, and brisket; veal and pork; or lamb and sirloin—then add balsamic onions and housemade hot sauce.
For more than 110 years, the editors at the award-winning MIT Technology Review have delved deep into reporting on the technologies that have both personal and global effects. Today, a staff of 53 use their authoritative knowledge and levelheaded approach to filter the extraordinary amount of information on this subject. They do this not only to inform, but to facilitate a worldwide dialogue through their in-depth features, photo essays, news analysis, reviews, and business reports.
Owner Lucy has a rags-to-riches tale behind the founding of this artsy spot, but what's most important is that she learned the art of espresso in Seattle and brought it to Cambridge. Try one of her exotic lattes—such as lime peel and agave—as you admire work by local artists.
One of South Shore Living's "10 Influential People You Should Know" in 2010, Jimmy Liang evenly divides his time among his five Boston-area restaurants. At Fuji 1546 Restaurant & Bar, his culinary crew whips up contemporary Japanese dishes with a focus on maki, sushi, and sashimi. The sushi selection ranges from eel-filled caterpillar rolls to sweet-potato maki to the BLT roll, which guests must order without using any vowels. The menu also includes traditional eats such as gyoza, sweet-and-sour crab-meat balls, and filet mignon cooked in a housemade lime-soy marinade. For entertainment, Fuji 1546 Restaurant & Bar has a live DJ that spins every Friday and Saturday night.
Nothing lights up a meal at Desfina like the saganaki. Waiters use a cigarette lighter to ignite a piece of sheep’s milk cheese that's been splashed with 151-proof liquor. The resulting flames inspire a round of applause from the old-timers at the bar before a few squeezes of lemon juice extinguish the blaze.
With an arsenal of informative magazines, elegant photographs, and illuminating documentaries, National Geographic has inspired planetary responsibility and natural wonderment for more than 120 years. Their latest filmed adventure, The Last Lions, ushers viewers into the wetlands of Botswana's Okavango Delta, where a lioness named Ma di Tau and her cubs fight for their survival. From fleeing raging fires and cub-killing rival prides to wading through crocodile-infested rivers and the supermarket at rush hour, this family suffers perils that leave audiences touched and awestruck. Crafted by award-winning filmmakers, Dereck and Beverly Joubert, and narrated by Jeremy Irons, The Last Lions aims to raise awareness of dwindling big-cat populations while sharing a compelling story of hope. The film is rated PG for depictions of the food-chain cycle without the accompaniment of an Elton John song.