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.
Artisan’s Asylum is essentially a big artsy adult playground. Classes here are strictly for ages 18 and older, and they run the gamut of creative expression from screenprinting to bicycle building. Become a member to take advantage of the studios and tools, or stop by for one of their frequent workshops to learn about a niche craft or a broadly applicable skill such as marketing.
It's always a party at Anna's Taqueria, where the Mexican dishes are so incredibly tasty fans have a hard time containing their excitement (just read the chain of five-star reviews!).
If you're in need of a booster seat, this restaurant's got you covered. This is a great spot for the whole family.
Anna's Taqueria is first-come, first-served, so plan accordingly.
The dress code at Anna's Taqueria is as relaxed as the ambience, so wear whatever suits you.
Or, take your grub to go.
At Anna's Taqueria, you can find nearby options for both street and lot parking.
Hop on public transit if driving's not your speed; accessible stops include Davis Station (Red), Porter Square Station (Red), and Porter Square (Fitchburg/South Acton).
Commute by bike to Anna's Taqueria and find easy bike parking.
Make your way to an ATM before you make your way to the restaurant — Anna's Taqueria is cash-only.
Catering to diners throughout the day (and night), Anna's Taqueria serves AM, PM, and midday meals.
For the highest rated Mexican food around, make Anna's Taqueria your first stop.
So kick back and enjoy some delicious Mexican food at Anna's Taqueria.
When you're ready for a delicious meal, pay Anna's Taqueria a visit and taste the many flavors of Mexico.
Opt for a classic caprese sandwich or venture out of your comfort zone at Thistle and Shamrock — this delicious sandwich shop satisfies any stomach.
For the tastes of Thistle and Shamrock from the comfort of your next party, the restaurant also offers catering services.
Heading to Thistle and Shamrock for a tasty meal? Drive on over and park in a matter of seconds.
Don't feel like driving? Public transportation is right around the corner, with available stops at Porter Square Station (Red) and Porter Square (Fitchburg/South Acton).
Bikers can store their bikes safely while they enjoy a meal at Thistle and Shamrock.
Thistle and Shamrock offers a nice selection of mid-range cuisine, so you can expect a meal there to cost about $30 or less per person.
For a quick tasty lunch that will leave you wanting more, the sandwiches at Thistle and Shamrock will not disappoint.
So if you're looking for a deli to get some delicious eats, Thistle and Shamrock is exactly the place you want to go.
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.
In college, Terence Rogers dreamt of starting his own breakfast food truck. But there was a problem: he had no culinary training to speak of. Several jobs in restaurants later, Terence finally realized his dream (well, sort of) by opening TBD Foods, a catering company that cooks gourmet meals in customers' homes.
Whether they're catering for small family gatherings or large corporate events, Terence and company works with clients to craft the perfect menu, taking into account budgets, allergies, and even favorite dishes. The results are finely crafted meals made from locally sourced ingredients; suppliers include Sienna Farms, RI Mushroom Company, and New Deal Fish Market. Prep and cleanup are handled by the TBD staff, so hosts only have to worry about making small talk with that one uncle who falls asleep every few minutes.