Word: sourdough
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...Eliot JCR buzzes as FM’s picks make their unlikely rounds. Next to a pile of steaming burritos and bottles of two-buck Chuck, a rocker in a brown polyester jacket chats with a beautiful geek in suspenders. Over by the couches, a sourdough CEO with a soothing French accent sits beside a renowned breaker in sweats and sneakers. And some of Harvard’s most vocal activists—on both sides of the spectrum—talked blogs...
...silverware. Platters of food are traditionally lined with the bread, which gets its characteristic spongy quality from a day-long fermentation process. The resulting dough is then steamed without any butter or oil to become a squishy pancake with the tang of San Francisco sourdough and a buckwheat-like flavor from a special grain called “maskal teff,” used instead of wheat flour. I had done a little research before setting out and arrived expecting the finger-food and flatbread, but still I was thrown off by the table-sized basket we were...
...hang from the ceiling over plates of hot food. Savory crepes, hot entrées, and breakfast anytime distinguish Z Square from any other aesthetically chic but otherwise average eatery. The sandwich menu consists of the favorites with a gourmet flare—the curried chutney chicken salad on sourdough is strikingly tasty. In the same vein, the curried cauliflower soup was fantastically thick and had just the right amount of kick. The salads, though fresh, are mediocre, especially when the inexperienced and overwhelmed cooks forget the dressing. The green apple slaw is to be avoided at all costs...
...that nicely complemented the Monkey Wrench, a turkey-avocado-dill confection. At least five of the cafe’s standard sandwiches are vegetarian, and high marks go to the “Tune Up”—tuna, red onions, and tomatoes served up on savory sourdough...
...expanded to eight locations scattered around London?see www.gbkinfo.co.uk for all addresses. Seating is at contemporary dark-wood tables and booths, and a giant chalkboard displays the menu. Faithful customers order the thick, 160-g burgers ground from juicy Aberdeen Angus beef and laid on freshly baked, preservative-free sourdough rolls, which can be topped with 12 combinations of exotic cheeses and sauces, such as spicy satay, aged Stilton or mango and ginger. The menu also offers lamb, venison and chicken burgers and three vegetarian versions. If you don't find a favorite among the five flavors of milkshakes...