Olay’s food is never far from reach—in addition to its tidy restaurant on Iwaena Street, its mobile kitchen sets up shop throughout the week at community centers and local high schools. The menu covers nearly as much ground as its employees do; options range from classics, such as pad thai and beef pho, to more exotic entrees of whole deep-fried snapper in a tangy chili sauce. Curries are Olay's specialty—particularly the peanut, red, and green varieties—as is thai Loco Moco, a heap of minced meat stir-fried with veggies and capped with an over-easy egg. Many patrons stick around for the mango sticky-rice dessert, which ends meals more sweetly than a chair that hugs you goodbye.
Meander through Paddle Board's kitchen, and you'll find ingredients such as unbleached flour, vine-ripened tomatoes, and flavorful spices. The chefs fold these ingredients into crispy pizzas, showering thin crusts in cheese, pepperoni, and sausage. In addition to pizzas, they douse juicy wings in hot or mild sauce with ranch on the side, and bake soft breadsticks served with garlic butter and parmesan cheese or topped with cinnamon.
Despite its thin and delicate appearance, the crepe is a stronghold, capable of holding delicious bundles within its soft shell. At Delice Crepes, these bundles range from savory combinations of chicken and mozzarella to the sweet Keiki crepe, stuffed with peanut butter and blackberry jam. Each of these crepes is made from scratch?a feat made all the more impressive by the fact that the kitchen is a vintage red-and-white Volkswagon.
Owner and chef Jonathan Pajot, who grew up in France, prefers to use gluten-free buckwheat flour for the savory side of the menu. He also seeks out organic ingredients, including fresh avocados, bananas, tomatoes, and spinach. Just steps away from the food truck, a few tables dressed in checkered cloth serve as an outdoor dining room, saving patrons the trouble of bringing their own table and chandelier from home.
The specialty pizzas at Boston's North End Pizza Bakery are not your average pies. Measuring 19-inches and weighing in at 3 pounds, the Boston's Special pizza cuts an imposing form that will have you reaching for a fork or drilling rig to dig through its decadent layers of cheese, sauce, and fluffy dough. You're also welcome to order up their own custom pie with classic toppings or veggies, or opt for pizza by the slice.
Oft spotted bearing a contagious grin, Ert staffs his restaurant with like-minded folks who prepare hearty, diner-style dishes “cooked and served with love.” Chefs build breakfast plates atop a sturdy foundation of rice and eggs, incorporating the customer's pick of savory, often unexpected meats, such as hotdogs or Spam. The house specialty, a house-made hamburger-steak plate, causes customers to line up at the window of Ert’s mobile food truck and mail lovelorn letters to the restaurant's unassuming storefront.
Aloha Crepes serves dessert all day. Of course, it's in the form of a crepe, so the light treat seems somehow appropriate for breakfast, even if you order the Aloha crepe?loaded with Nutella, a sauce of sour cream and brown sugar, strawberries, whipped cream, and powdered sugar. For something more savory, crepes can be stuffed with portobello mushrooms or grilled chicken or made into pizza-like envelopes that, with the correct postage, the US Postal Service will deliver. For a lighter dessert option, Aloha Snowflakes promise a treat that's part ice cream, part shaved ice with the consistency of frozen cotton candy. Snow ice comes in a variety of flavors made from fresh fruits, juices, and extracts with added milk.