This Restaurant Reinvented the McGriddle
Juan PedrosaExecutive Chef at Yvonne’s
“These lived on the menu back when the space was Franklin Southie; at the time Asia [Mei] was chef. It’s thin slices of salty crisp pork topped with lightly spiced kimchee and fresh Asian pear, all wrapped in a grilled flour tortilla and served with a what is most likely a house-made Sriracha. Give me a few orders and some High Life, and life is grand.”
Patrick GilmartinExecutive Chef at River Bar
“The ‘small’ size is the key because it comes on tremendous Scali bread. It's everything I like in great food: made with care and without any pretense. Because it’s also a butcher shop, their veal cutlets are superior to most sub shops. It’s my go-to meal in the Somerville/Medford area; they pump out a ton of killer sandwiches, pastas, and pizzas. There’s no seating, so I often grab a sub and take it down to the river and share with my dog. It's my vote for best sandwich in Greater Boston.”
Lydia ShireChef and Owner at Scampo
Or “anything with crisp pork fat” at Craigie on Main.
“I love everything there, and whatever Chef Ting Yen makes -- I’ll eat. But my favorite dish is what I usually order for dessert, which is not really a dessert at all. It’s a cucumber cone stuffed with spicy tuna and topped with tempura flakes. It's great to watch Yen and his sushi masters show off their knife skills by hand carving a paper thin sheet of cucumber, which they then fold into the shape of an ice cream cone. Then they fill it with barely warm sushi rice and spicy tuna tartar, and top it off with a shower of crispy tempura bits. The combination of the cool cucumber, spicy tuna, and crunchy tempura may just be my favorite bit of food I've had in Boston.”
Frank McClellandExecutive Chef at L’Espalier
“It is the best I have ever had. It warms my soul every time!"
David VerdoChef at Outlook Kitchen and Bar
“I love going after a Saturday night service with my team, and we usually order a veal meatball pizza, a short rib pizza, and a funghi pizza. My personal favorite is the veal meatball, because the meatball is delicious, and the dough is the best in the city. There’s something special about sitting around the table and sharing a pizza with the team after a long day.”
Brian PoeChef and Owner at Bukowski Tavern Cambridge, Poe’s Kitchen at the Rattlesnake, and The Tip Tap Room
“Scampo always is spot-on perfect and fun every time I go (which is often). Recently, I had a nice, simple lobster ravioli; it was cooked in pasta water, tossed in clarified butter, and topped with a beautiful Parmigiano-Reggiano. It was perfection.”
Nick CaliasChef at Brasserie JO
“I love pork and especially ribs. But what I love about these ribs is that they're next level: tender, sweet, [and have] that nice bite from the whiskey & the crispy chickpeas. The texture in your mouth is awesome. And who doesn't love messy finger food! “
“It is utterly addictive... Cassie is such a talented chef and her fried chicken -- perfectly seasoned and flawlessly fried -- is everything you want the dish to be. The finish of a sprinkling of dried green harissa is just awesome.”
Matt JenningsChef at Townsman
"It never goes off the menu, and it epitomizes New England. Order the bun toasted, with light mayonnaise."
“It's last meal worthy.”