Al Dente Delights
The Boston Globe’s Ellen Bhang stopped by Honeygrow’s Fenway location, a 45-seat haven for salads and stir-fries. Rather than handing off a bowl of raw ingredients to a “miserable-looking fry cook” like at most Mongolian-style restaurants, each customer orders by touch screen, where it’s then brought to life by the kitchen. One example is the spicy garlic stir-fry, which Bhang writes can be customized with different proteins and fruits and is then topped with a “tangy sauce” for a “pleasant buzz of heat.” She lauds Honeygrow’s “deliciously fresh” salads for similar reasons, specifically highlighting the white bean tuna salad for its “wisps” of kale and “sweet-tart touch” of pickled peppers.
“Hits and Misses”
For The Improper Bostonian, MC Slim JB took a trip to Cunard Tavern in Eastie. After citing a superb and “hefty” plate of Cuban spring rolls stuffed with braised pork shoulder, he writes that he became puzzled by an order of “flabby and underfried” wings and a possible “undisclosed subbing” of fish in his fish tacos. Luckily, he found relief in the Samuel Cunard burger, which he calls a “sensational example of a big pub-style burger,” as well as an entrée of grilled swordfish accompanied by “excellent, well-crusted” fingerling potatoes.
“Peak Artisanal Ice Cream”
Catherine Smart of The Boston Globe ventured to Cambridge to try the “fancy frozen desserts” at Honeycomb Creamery. She writes that scoops of ice cream at the shop are paired perfectly with “buttery waffle cones” infused with flavors like matcha and chocolate, or “folded into tacos” on Tuesdays. Each treat is then donned with a number of “high-end accessories” like marshmallow sauce, cookies, and gummies. All of those toppings are prepared in-house, Smart shares, which makes it easy for the creamery to compose and customize the perfect frozen treat.