Waking up is the easy part. Choosing just one breakfast dish may prove a little more challenging. At In a Pickle, there are roughly 15 omelets to choose from, starting with the supreme, a medley of black forest ham, hickory-smoked bacon, and a garden’s-worth of vegetables, all the way to the El Diablo, a spicy mix of melted cheddar, sliced jalapeños, lime buffalo hot sauce, and tomato salsa. But that's just the beginning. A hearty selection of breakfast burritos and egg sandwiches comes next, followed by savory morning entrees like steak and eggs, eggs in a basket, and eggs benedict. Then, of course, comes the endless parade of sweet stuff, from thick slices of French toast dipped in vanilla and cinnamon, to pancakes stuffed with fresh fruit, chocolate chip cookie dough, Reese’s Peanut Butter Cups, or smaller pancakes. The lunch menu is equally as ambitious, offering up a slate of creative sandwiches, wraps, and panini. One possible standout––the triple-decker Jersey sloppy joe, which layers rare roast beef, Swiss cheese, Russian dressing, and cole slaw between three slices of marble rye. Of course, you could always take matters into your own hands by building your own sandwich, but be warned: with 11 bread choices, eight cheese options, and 20 possible condiments, the possibilities are endless.
Every meal at New Mother India begins with a full spread. Servers fill tables with mint, onion, and mango chutneys, tamarind sauce, and hot pickle achar, all poised to accent any appetizer or entree. In the kitchen, meats chosen for their 2% or lower fat content simmer in chicken vindaloo, lamb curry, and shrimp jalfrezi, and veal kebabs roast in charcoal-fired tandoor ovens. A hearty vegetarian menu includes punjabi curry, saag paneer with spinach and housemade cheese, and rajma—a haryana dish with red kidney beans. Beer brewed specially for the restaurant, along with wines and lassis, are served in the restaurant's elegant dining room, where tall-backed booths let diners and wooly mammoths comfortably enjoy meals.
Since its founding in 2001, The Upper Crust Pizzeria has fashioned artful thin-crust pizzas in 19 storefronts with modern, architectural touches. Chefs craft specialty pies inspired by local landmarks, from the sundried-tomato cobblestones of the Beacon Hill to the pesto-painted walls of the Green Monster. Diners can opt to spread sweet sauce over a regular or whole-wheat crust or request that any pie be served white without sauce, and combine slices with crisp salads or pounce on the geometric goodness of a spinach square or half moon-shaped calzone. Restaurant interiors are accoutered with modern flourishes such as flat-screen TVs and pan-decorated ceilings, allowing one to lie down and admire their reflection before a postmeal nap.
Boca Restaurant is a Costa Rican themed restaurant. Our menu is an infusion of Costa Rican, Latin America and American food. We are often asked by our patrons if the food from Costa Rica is hot and spicy. Costa Ricans use spice for flavor and is not normally hot or spicy unless indicated on the menu.
Solea Restaurant & Tapas Bar builds a culinary bridge between Europe and South America with its innovative menu of small plates. More than 30 gourmet tapas draw their inspiration from Spain and colonial South America—as does the wine list, for that matter.
No matter what country her family was living in at the time, Longteine ?Nyep? De Monteiro?the wife of a Cambodian diplomat?always heard the same thing when she served dinner at one of her lavish parties: ?This is so good! You should open a restaurant!? It wasn't until the rise of the Khmer Rouge forced Longteine and her family to relocate to America that she began to seriously entertain the idea. Longteine finally opened The Elephant Walk in 1991, where she filled the menu with a m?lange of her favorite Cambodian and French recipes.
Since then, Longteine?s daughter Nasda and her son-in-law Gerard Lopez helped her expand The Elephant Walk to three locations. All three Elephant Walks separate their kitchens into French and Cambodian preparation lines, each staffed with chefs adept at both traditional and contemporary dishes. Each dish makes meticulous use of flavorful, wholesome ingredients such as ripe plum tomatoes, fresh tuna, Vermont goat cheese, and organic tofu. The Elephant Walk also serves up a host of vegetarian, vegan, and gluten-free variants.
The Elephant Walk loves to feed the mind as much as the mouth. During its regularly scheduled Cafe Science series, Brandeis professors deliver compelling lectures on a variety of topics from the Large Hadron Collider to explaining why science alone cannot turn water into chocolate milk. The restaurant has since given upwards of $200,000 to local, national, and international nonprofit organizations fighting poverty.