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Opening day approaches

Posted by Devra First  March 27, 2009 04:44 PM

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Baseball season arrives with a noticeable gap in the Fenway food scene, left by the Peterborough Street restaurants destroyed in a January fire. Ball fans will miss their pre- and post-game stops at Thornton's Fenway Grille, Rod Dee Thai Cuisine, El Pelon Taqueria, Greek Isles, Sorento's Italian Gourmet, and Umi Japanese Restaurant.

What to eat until they're rebuilt? (It might be a while.)

Audubon Circle, Eastern Standard, and La Verdad are always good bets.

Cambridge 1 recently expanded beyond pizza. They're now also offering antipasto plates, sausage and white bean soup, and a few pasta dishes. (According to the Wall Street Journal, pizza's popularity is waning.)

Also, if a bit out of the way, M Bar & Lounge in the Mandarin Oriental hotel is offering opening day bento boxes on April 6. These include items such as Kobe sliders, lobster wontons, and, of course, hot dogs and chowder. You choose up to six, with each item $5-$7.

What do you eat when you go to Fenway? For me, it's all about the franks.

frank.jpg
I believe those are mine. (Jim Davis/Globe Staff)
About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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