Word: tomatoes
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...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 in clothing, working and cooking...
...roasted onion, tomato, fontina, romano, chili oil pizza ($7 half, $13 whole) was a solid first showing. More chili oil or some other kick would be a welcome addition to the mellow fontina and sweet onions, but this was nice comfort food for a hard day. The grilled chicken, roasted red pepper, mozzarella, romano (their best seller at $8 or $15) was a bigger hit. A healthy dash of chive oil finishes it off and really helps bring together the sizable chunks of chicken breast, well-roasted red peppers and sea of melted cheese...
...creative toppings, with a portobello here, chicken sausage there and potatoes hanging out with rosemary over by the bar. Even pepperoni is invited to join the fun, 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...
...Flaccid tomato sauce and pricey beer aside, Cambridge, 1 is a very welcome addition to the Harvard Square scene. When you think about it, it’s upsetting that other places cannot follow their simple recipe for success. No real culinary rocket science is going on in the kitchen, after all, and the décor is an exceedingly understated blend of a sauna and a factory. The beauty is that Cambridge, 1 does not aim too high, but also does not fall into the same bland banality of most restaurants in its price range...
...were alerted to such a scenario last March when they wiretapped a telephone conversation between a pair of suspected al-Qaeda operatives. In the conversation, Tunisian-born Essid Sami Ben Khemais detailed two ways to unleash an attack. One involved an unidentified "efficient" product that could be stored in tomato cans. When released, it would suffocate victims. At another point, Ben Khemais referred to a makeshift "gas bomb" whose "method," he said, had recently been refined by a Libyan professor...