When Valerie Beck was in kindergarten, there was only one way to get her to drink her milk: mixing in chocolate. As she grew up, her passion for the sweet treat only deepened. During a five-year stint living in Europe, she sleuthed out the most delectable chocolate shops and bakeries, eventually bringing friends along with her on trips to chocolate hot spots. After returning to the United States, she broadened her scope to create Boston Chocolate Walking Tours, focusing on the city’s increasing number of premium chocolatiers.
Valerie’s team of tour guides reveals Boston's best chocolate spots to guests on 2.5-hour tours around the Newbury Street neighborhood. They embark from Teuscher Chocolates of Switzerland, walking or canoeing across the city's historic chocolate canals. The tour changes daily, hitting five–six spots, such as DeLuca's Market and Emack & Bolio's, though the Lindt shop is always on the list.
PotatoFreak is a unique concept. The restaurant features 2 venues in one: a Dining Lounge and a Chocolate Express Fondue feature offering customers variety while offering exclusive dining experience and the excitement of express fruit/chocolate fondue within a single establishment. The restaurant features a cozy and open co
Amid an atmosphere as warm and welcoming as an apple pie's innards, Petsi Pies deftly whips up a bevy of tantalizing baked goods that playfully tease palates with smile-inducing flavors and witty observational humor. The pie shop's variety of sweet and savory pies such as the 9” ($20) chicken pot pie, bacon leek swiss, and spinach ricotta demonstrate that pies can be dinner as well as dessert, while sweet pies such as the 6” ($7) southern pecan, Mississippi mud, and apple crumb prove once and for all that pies are good for more than just smuggling metal files into prison and Achaeans into Troy. Loading up on 10'' lemon meringues, banana chocolate cream, and mixed berry pies ($20 each) is recommended if you anticipate your next fete being crashed by three ugly guys who are constantly slapping each other. Several bakery treats are also available, including snickerdoodles, banana-chip muffins, scones, and coffeecake.
Judy Rosenberg didn’t set out to be an award-winning chef or an NPR-lauded cookbook author. The owner of Rosie’s Bakery found her calling in 1974 after attending art school and gobbling desserts at some of New York’s finest bakeries, becoming inspired to forge her own batch of sweets. When the staff of a local cheesecake shop got hooked on her homemade cookies, she knew she’d found a recipe for success. Since then, she’s expanded her culinary repertoire to include fudge-nut brownies, bavarian-cream fruit tarts, and more than 14 types of muffins and scones.
Each recipe teems with real, old-fashioned ingredients, such as butter, cream, sugar, and edible monocles. Cakes come in circular layers and rectangular sheets, boasting flavors such as carrot and mocha. Filled with snickerdoodles and chocolate-chip rounds, the cookie lineup conjures more childhood memories than a psychiatrist who rides to work in an ice-cream truck.
You heard right. $20 for $50. And in case your Texas Instrument can't handle that calculation, it's a whopping 60% off your dinner. Located at 26 New St. in Cambridge (near Fresh Pond), Basha offers a variety of new experiences. If you've never smoked flavored tobacco from a hookah, it's time. The water cools the hot smoke, allowing you to enjoy the flavor without the burn. Ride that buzz right on through the live belly dancing. Newcomers to belly dancing will be impressed with the skill of Basha professionals, who can even tap dance with special tap cummerbunds fastened to their abs. Hang out in the outdoor patio while enjoying the great drink selection, especially the Basha Signature Martini with Blueberry Stoli, pomegranate juice and blackberries.
If you stumble over a few of the ingredients in Life Alive’s signature Goddess bowl, don’t worry—you’re not the only one. That’s why the restaurant’s website keeps a glossary of its menu’s potentially baffling ingredients and their health benefits. The Ginger Nama Shoyu sauce, for example, may seem outlandish to Americans but “the Champagne of Soy Sauce” shouldn’t be. It’s 100% organic and non-GMO, ages for four years in cedar kegs with less salt than traditional soy sauce, and is completely raw. Ginger adds an extra dose of healing, since it naturally eases digestive issues and nausea, as well as ulcers and inflammation. In this particular dish, the potent sauce flavors a medley of carrots, beets, broccoli, dark greens, tofu, and short-grain brown rice—a nutritional powerhouse all on its own. The Goddess bowl epitomizes Life Alive’s approach to vegan food: it should be organic, whole, and therapeutic, and use ingredients that come from local farms. And, it should meet these requirements without sacrificing flavor or convenience. In addition to nourishing the body, Life Alive believes that cuisine should also benefit the environment and the community. That’s why the restaurant sources its ingredients sustainably, recycles and composts scraps, and uses biodegradable packaging and cleaning materials formulated without chemicals or bacon.