Word: crusts
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...produced satisfactory results, and occasionally it does. The skillet roasted skate with morels, fava beans and asparagus ($19) was a very nice rendition of a fish that seems to be turning up on more menus by the second. The ample portion of skate was perfectly cooked, with a nice crust on the outside, but still extremely tender inside. The dish did not need to be literally swimming in butter, but the morel mushrooms were also fresh and flavorful. In another entrée bright spot, the pork and garlic sausage player in the Blue Room’s mixed grill...
...pizzas are the free-form, thin-crust, eclectic-ingredient pies one often finds around these days, somewhat reminiscent of the offerings at the late Brew Moon (Church Street restaurant déjà vu). The nine options at Cambridge, 1 are built from dough and sauce made daily on the premises and the charcoal grilling really does impart a fantastic crunch and smoky flavor. My only general quibble would be that the tomato sauce seems too prepared, with not enough of the pure taste of a fresh tomato allowed to shine through. Especially as summer dawns, less is often more...
...though it can and should be dumped for sopressata. One pizza substitutes a bolognese sauce for the basic tomato, while the baby arugula pizza ($7 or $13) bypasses sauce altogether and is sold instead as “more like a big salad on top of a crust.” (This is, no doubt, the favorite of the very fit staff...
...crust is better. It doesn’t have the old Tommy’s aftertaste,” said Chris J. Harrington ’03, who said he eats at Tommy’s regularly...
...legacy of Germany's 50-year rule includes wide boulevards, ornate squares and choucroute, pickled shredded cabbage with chunks of pork and sausages. Another local delicacy is tarte flambée, a thin-crust pizza topped with cream, onions and bacon. Both are often washed down with Alsatian wines, like Pinot Gris and Gewürztraminer, though beer is also popular in Kronenbourg's home town...