Word: meats
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Dates: during 2000-2009
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...Midwest Grill is an incidental sideshow. The restaurant has a vague cowboy feel, with many quasi-artistic representations of cattle and a large number of equestrian accoutrements. In fact, should selling meat ever become uneconomical, The Midwest Grill certainly has enough leather products on display to immediately relaunch itself as Cambridge’s premier S&M supply store. As it is, however, the wall hangings do enough to convince doubtful patrons that the Midwest to which the title refers is not the repressed and repressive setting of American Gothic, but some exotic, mythical land in the Southern Hemisphere, where...
...rear dining room is only a distraction, and a tedious one at that. Rookies take note—the restaurant’s profit-conscious owners want you to fill up on refried beans, carrot sticks and rice, so that you don’t eat your fill of meat later on. Be strong, and don’t succumb to the temptation. Many an eager young eater’s challenge has fallen by the wayside after he loads up early on tepid fried eggplant and mediocre garlic bread...
Soon the main event begins and the arrival of the evening’s first skewer brings as much joy as the birth of a new child. The signature dish is beef sirloin, crisp on the outside, with a rich, chewy center. Most of the meat is at its best when served rare or medium rare, but each skewer can be carved at different points according to how well done the diner prefers their food. Chicken breast wrapped in bacon has a strangely similar taste: each mouthful is crunchy and salty on the outside, while the bacon fat prevents...
...sausages offered—a garlicky Kielbasa and a spicy Italian sausage—are fantastic. Both go well, as do almost all of the meats, with the homemade pico de gallo available at the salad bar. The freshness of the tomatoes, bite of the onions and astringency of the vinegar help somewhat to cut the relentless richness of the meat. Not all of the skewers are equally desirable, however. Pork loin is pleasant, although the meat should have been cooked a little more for my taste. (The prospect of tapeworm can put a damper on even the most charming...
Carol J. Adams, author of The Sexual Politics of Meat and The Pornography of Meat, drew fame in feminist-vegan-theory circles when she linked “species” oppression to gender oppression. She argues that the objectification of women and animals follow similar patterns: both the fairer sex and the four-legged set are sexualized, dehumanized and finally abused. FM caught up with her after she spoke at Quincy House and at the Law School last week...