Hailed as 1 of 11 coffee shops that “put Boston on the map,” according to the Boston Globe, Simon's Coffee Shop decided the only way to top itself was to literally put itself on the map again. Despite just opening, Simon’s Too looks a little more grown-up than its predecessor. Instead of playful orange walls, the coffee shop has exposed brick; instead of scrawling the menu items in multicolored chalk, the baristas print them carefully with white block letters. But Simon’s Too still has the same energy as the flagship location. And it still uses only local coffee, which is brewed from beans roasted in Arlington and Acton. Like a cartoon pie cooling on a windowsill, the coffee bean grinder entices guests with its deep aromas, luring patrons to the wooden counter to order one of the day’s available soups or a signature drink concocted by a La Marzocco espresso machine.
For many Cantabrigian expatriates, the sight of a stranger’s 1369 travel mug is enough to send them back to the bustling neighborhood cafe. They wistfully recall the aroma of baking croissants and the hum of frothing espresso machines, and a “You must be from Cambridge!” conversation inevitably follows.
It's common to claim a food "tastes like chicken," but the cooks at Mass Chicken prove that chicken doesn't have a uniform taste. They deep fry it and serve it as wings, skewer and marinate it to create kabobs, and roast it on a spit. The eatery's extensive selection of wraps and subs ranges from chicken fingers and chicken salad to chicken smothered in cheesesteak fixings. Chicken even winds up in sides, such as beans with chicken or even chicken with chicken. Though poultry-focused, the menu finds room for plenty of chicken alternatives, from mozzarella sticks and lamb kabobs to wraps or subs with meatballs, sirloin, and falafel.
Tables line the sidewalk outside Cafe Pamplona, where patrons sip tea and coffee and students meet up to study. The specials are written on a board outside, beckoning diners to come in to sample internationally inspired soups, sandwiches, and sweets. At one of the oldest cafes in Harvard Square, guests peruse the extensive hot and cold drink menu, seeking the perfect beverage to suit their mood. Drinks at this European-style cafe include unique blends such as the hot or cold Cafe Pamplona, a drink made of espresso and sweetened condensed milk, and the caffeine-free Red Zen tea, which is infused with a mix of lemongrass and orange peel that zings taste buds more effectively than licking velcro. Along with tea and coffee, Cafe Pamplona serves up italian sodas, espresso, and cappuccinos.
Husband-and-wife team and Prana Power Yoga cofounders Philippe and Taylor Wells foster an environment in which clients can explore holistic wellness through yoga, intensive workshops, and events. Instructors at each heated studio locations roll out the welcome yoga mats, encouraging students of all interests and skill levels, from mothers-to-be to veteran sun saluters, to build strong bodies and peaceful minds in a judgment-free environment. During athletic Vinyasa-style yoga classes, certified instructors crank up temperatures as high as 99 degrees before taking mat mavens through a sequence of sweaty postures linked with mindful breathing exercises designed to boost lung capacity to Sting-like levels. Meanwhile, visitors in search of a transformative experience can attend one of the studio's workshops or events, which range from juice cleanses to destination yoga retreats in Nayarit, Mexico.
In the midst of crimson booths and dark wood tables, the nimble fingers of bustling pastry chefs carefully arrange a medley of sweets atop an open-air dessert stage, their every movement reflected by overhead mirrors to give diners an better view of the decadence they'll soon enjoy. It is this artistic and reverent approach to confections that embodies each dish at Finale Desserterie & Bakery, an upscale sweetness haven initiated by a duo of Harvard Business School graduates. The team crafts each morsel with the grace of a swan's choreographer as they put an inventive spin on classics such as cr?me br?l?e. Although the desserterie specializes in the sweet stuff, savory cravings find satisfaction in salads, pizza, and pasta selections, many of which balance palates with suggested wine pairings.