Tradition is a powerful force at Passage to India. Running 25 years strong, the Zagat-rated eatery embraces the culinary techniques developed over millennia across the Indian subcontinent. Chefs draw on time-honored cooking methods such as slow-roasting chicken, lamb, and shrimp inside a coal-heated clay tandoor ovens—a practice that speaks to the restaurant's refusal to cut corners when preparing their menu of familiar Indian comfort foods.
The chefs make their own cheese in-house for dishes such as the Bengali staple, Rasgulla—cheese balls soaked in syrup—or the northern Matter Paneer blended with peas and spices. At the same time, they create crepe-like dosas filled with potatoes, herbs and spices to show their appreciation for southern Indian cuisine.
This dedication to the vibrant and varied flavors of Indian cuisine is evident throughout Passage to India's décor. The salmon-pink booths and mahogany chairs complement the wall art, a melange of bold swaths of crimson and saffron-yellow hues. Overhead, ceiling fans waft fresh air throughout the room and dangling pendant lamps gently light each of the tables.
Founded by Jovan Tanasijevic and Emilie Pickering, Lovely Valentine brings an artist's approach and eye for detail to all its photography, videography, and graphic-design services. Its staffers shoot everything from dance recitals to weddings, as well as family portraits and milestones such as bar mitzvahs and graduations. To enliven any private or corporate shindig, Lovely Valentine also offers photo-booth rentals.
When Rachael Ray, Guy Fieri, and The Boston Globe's resident foodies all flock to a restaurant—praising the Hot Mess, Mac Attack, and The King, respectively—you know it’s a hit. That's the Boston Burger Company, whose founders have created a destination burger joint to rival the best of America's burgeoning burger scene.
Of their 24 burgers, all but three boast an eight-ounce certified Angus burger patty. But even their veggie, conch, and turkey burgers get the same creative, careful preparation—they can be beer-battered and fried or rubbed with Cajun seasoning, but all are cooked to perfection. Each burger is crowned with some inventive and surprising toppings, including balsamic mayo, fried bananas, and mac and cheese, to name a few. These seriously imaginative recipes have garnered a lot of attention, winning Rachael Ray's Battle of the Best Burger competition, Boston Magazine's Battle of the Burger, and a place in Guy Fieri's heart on Diners, Drive-Ins and Dives.
The burgers are not the menu's only notable edibles, however. Besides creating a collection of classic salads and chicken sandwiches, chefs also fry up boneless wings tossed in one of eight sauces—including honey barbecue, garlic parmesan, or terodactyl sauce, a tangy fusion of teriyaki and barbecue sauces.
Cafe Barada invites diners to sample a rarely experienced side of Lebanon with a menu that won Boston magazine's Best of Boston 2007 for Middle Eastern fare. Owners and chefs for more than two decades, the Salameh family named the restaurant for the Lebanese village that nourished their ancestors, filling plates with favorites passed down through several generations. Flavorful favorites such as stuffed grape leaves rolled with ground beef ($11.95) pay homage to Lebanon's famed steak vineyards, while vegetarian-friendly pumpkin kibby layers ground pumpkin, cracked wheat, spinach, and chickpeas ($13.95) to provide a colorful feast for the senses. Ardishokee showcases tender lamb and artichoke hearts simmering in a savory tomato-based stew that blends in seamlessly with the restaurant's rich, paprika-hued walls ($13.95). Or go green with slices of flaky, cheesy spinach pie ($13.95) or a plate of meshi flefli, a baked green pepper brimming with rice, tomatoes, and ground beef and topped with a garlicky tomato sauce that doubles as a repellent for vampire skunks ($13.95).
At Oasis Brazilian Restaurant, family and friends can enjoy authentic Brazilian dishes around tables topped with checkerboard cloths in a relaxed setting. Brazilian-style barbecue and specialty steaks sizzle on long spears over open flames, and a spread of seafood and vegetarian dishes showcase other South American flavors. Peach custard, coconut flan, and rice pudding help finish off hearty meals and spontaneous food fights on a sweet note.