Word: kitcheners
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...immortalized-in syndication and on DVD-standing in his kitchen, eating sugary cereal for dinner, in jeans and sneakers and an untucked shirt. But on a warm, rainy evening in August in a nondescript dressing room backstage in a theater in Colorado Springs, Jerry Seinfeld is dressed as if he were going to church: a dark suit, a crisp, white shirt and an elegant, silvery tie. And he acts a bit devout too, bowing his head in a moment of silence...
...blatant lack of seasoning. The rice dishes are dubious at best, and overall, the food looks better than it tastes. However, in the case of the yasai katsu curry (#72), there is nothing appetizing about the appearance of rice that looks like a plastic toy from the Fisher Price kitchen. The citrus lime mousse provides a nicely acidic finish to an otherwise dull meal, even though the color of the lime layer is certainly not found in nature. Perhaps Wagamama’s price problem is a function of its British roots. If a tube ticket costs four pounds, it?...
...often leave your stomach unfulfilled. The Square would be a prime chow ground if only it weren’t so nauseatingly expensive, which is why FM is proud to bring you four of the best (and cheapest!) establishments to get a good Square meal. Charlie’s Kitchen (10 Eliot Street) Going to Charlie’s is like going home for dinner—just as much food and almost as cheap, with the signature double-cheeseburger plate checking in at a disproportionate $4.95. The lobster is the real deal here: the twin lobster plate, complete with...
...most, Harvard fall brings to mind midterms and e-Recruiting. For at least one student of the past, however, autumn was the time to pick up a fresh pheasant at Savenor’s, carry it to Adams House, and roast it whole in the House masters’ kitchen. This practice may have medieval feast written all over it, but the pheasant roaster was the modern-day Michael Pavloff ’88, one of the handful of former and current Harvardians who view food as a potentially full-time endeavor. A former champion of amateur cooking, Pavloff says...
...wouldn’t be feasible in my dorm room. Instead, I settled on a more George Foreman-friendly kangaroo loin. I also impulsively purchased some duck foie gras and a carton of figs that were starved for attention in this meat emporium. Then it was off to Formaggio Kitchen on Huron Avenue, about a 15 minute walk from the Yard near the Quad, where I picked up a block of Greek halloumi cheese. My third stop was Cardullo’s in Harvard Square. I had to gather a few items to pull together the dormitory feast I envisioned...