Word: avocados
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Dates: during 2000-2009
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...here, until you contemplate Harvest’s particular conception of what should be served to drunken rich people: chicken fried oysters with Napa slaw and French quarter remoulade; tempura of yellowfin tuna sashimi with wakame, Oregon wasabi and aged shoyu; duck confit quesadilla with jack cheese, scallion and avocado salsa. We manage to snag samples of the last two, though the delectable sashimi mysteriously stops being served after only one plate. Instead, plate after plate of barbecued chicken wings are unveiled, leaving some acutely disappointed palates...
...solace in the plentiful duck confit quesadillas. As my foodie companion informed me, duck, fattiest of birds, can sometimes be too oily when prepared as a confit—that is, cooked in its own fat—but here, the tortilla reigns in the fattiness, buffered by the avocado salsa. The result, if not exactly health-conscious, neatly melds the populist bar-side snack with prime ingredients and cookery...
...straight from Boston, while the yellowtail, octopus, squid, flying fish roe and eel are all imported from Japan. The rolls are made fresh to order behind the counter. The fish’s texture is slightly tougher, but the taste is reliably pure. Kotobukiya and its $4.50 Eel and Avocado Rolls appeal to student palate and wallet alike...
...colder it gets here in Boston, the further away the stuff comes from,” says Peter Bonafede, who was manning the desk. His main item of the day seemed to be avocados. There were boxes upon boxes of them, but bizarrely, little else. Was this Boston’s avocado king...
Walking down the stairs into the little avocado green netherworld of Takemura, you know one thing for certain: this restaurant is brand...