(Media Credit/Melissa Ostrow via UrbanDaddy.com)

There was a time when cocktails weren’t trendy, but classic. For most of Boston, that time has passed, but for Elm Street’s clandestine Saloon, that time is now. Upon walking into Somerville’s newest basement joint, one anticipates the impressive atmosphere and bar menu. To our surprise, it was the soundtrack that proved immediately impressive. The sound of Gram Parsons and Emmylou Harris affirmed our suspicions that good things were to come.

And come, they did, in the form of the bright green Nay Sayer cocktail ($10), remarkably complex fried pickled peppers ($9) and a savory steak and kidney pie ($26). As a cocktail, the Nay Sayer is bad for you while tasting very, very good. Indeed, the shot of wheatgrass included in the whiskey and ginger beer mix makes the concoction feel almost healthful.

The wine list is slightly narrow-minded, obviously aiming to please to masses, but the cocktails easy compensate for this. The Ward 44 ($10) is the alcoholic answer to smoky, chocolate covered bacon, and the Corpse Reviver no. 2 ($10) provides tart, absinthe laced refreshment.

Where food is concerned, the deep fried pickled peppers stuffed with Boursin cheese reign over all other appetizers. The steak and kidney pie earned accolades from a native Brit, as well as this reporter and her companion. The savory filling and delightfully rich crust allow one to forget, and even embrace, the fact that it is cold outside.

A reported favorite of Davis Square’s “Slutcracker “cast, Saloon is not to be missed. Whether you crave brown walls, brown gravy, or brown liquor, it is sure to satisfy.

Saloon, 255 Elm St, Somerville; 617-628-4444; www.saloondavis.com

After undergoing major renovations and menu changes, Tryst restaurant in Arlington is celebrating its grand re-opening on Sept. 12 with “buy one get one free” entrees–and you’re invited!

Chef/owner Paul Turano proudly debuts the completion of his vision for Tryst, which has been at its 689 Massachusetts Ave. location for nearly seven years. A tapas menu and updated, lively decor help Turano bring the city to the suburbs.

“When I first opened Tryst, my goal was to bring the Boston dining scene to the suburbs, and I think we’ve done that to some extent, but life gets in the way,” says Turano. “I originally had planned to return to honing the concept less than a year after we opened, but things got busy pretty quickly. Two kids and thousands of supportive customers later I feel like I have finally completed my vision of bringing a city-like neighborhood restaurant to Arlington.”

The New Menu

Just a Fling

Shrimp Tacos with avocado, red onion and Aji crema, $8

Local Corn Chowder with avocado spuma and cornbread crouton, $8

Sassafras Glazed Baby Back Ribs with house-made kim chee, $10

Duck Wraps  with spiced cashews and crunchy vegetables, $11

Crispy Fried Calamari  with arugula, cherry tomatoes and hot pepper aioli, $12

Tomato, Basil and Fresh Mozzarella Flatbread,  $10

Habanero Chicken Wings with Great Hill bleu cheese and carrot pickles, $9

House-made Guacamole and Chips, $10

Artisan Cheese Plate  with three cheeses and spiced fruits, $11

A Lil’ Something on the Side

($6 each or three for $15)

Marinated Olives

Roasted Asparagus with evoo and parmesan

Truffle Fries

Sweet and Spicy Bar Nuts

Cheese Croquettes

Ricotta Stuffed Squash Blossoms with curried tomato sauce

Griddled Rice Cake

Getting Fresh

Simply Tossed Greens with champagne mustard vinaigrette, $6

Market Salad with Boston lettuce, shaved seasonal vegetables, seven-grain croutons and mustard vinaigrette, $9

Heirloom Tomato Salad  with burrata, arugula, sourdough crostini and vin cotto, $9

Baby Spinach Salad with Great Hill bleu cheese, poached cherries, pecan crisps and apple cider vinaigrette, $9

Caesar Salad with hearts of romaine, evoo, roasted garlic, cracked pepper and sourdough crouton, $9

(Add roasted chicken, $3, add steak tips, $6, to any salad) 

Getting Serious

Herb Roasted All-Natural Chicken with potato puree, toasted almond green beans and natural juices, $18

Prime Sirloin Tips with cheese croquettes, arugula and smoked tomato, $19

Slow Roasted Salmon with crab stuffed squash blossom, griddled rice cake and avocado salad, $24

Wild Striped Bass with “summer minestrone,” house-made pancetta and lemon aioli, $25

Pig Under a Brick with corn polenta, mostarda, collard greens and apricot glaze,  $22

Grilled Angus Sirloin with potato puree, roasted asparagus and truffle butter, $29

The Grand Re-opening

When: Monday, Sept. 12 from 5 to 8 P.M.

Where: Tryst, 689 Massachusetts Ave., Arlington

RSVP: Reservations are required. Call 781-641-2227 or visit trystrestaurant.com for more information.

The Green Café Network (GCN), a project of Earth Island Institute, seeks to green the coffeehouse industry and harness cafe culture for community environmental awareness. Pictured: San Francisco's Border Lands Cafe, a GCN member. (Media credit/Steve Rhodes)

The Green Café Network (GCN), a project of the non-profit Earth Island Institute, seeks to reduce Americans’ environmental impacts by greening the coffeehouse industry and harnessing cafe culture for community environmental awareness. By educating and working with cafe owners and staff, GCN helps network members reduce waste, save energy, conserve water and increase community stewardship. GCN’s 30-plus cafes scattered across Northern California (as well as one in New York City and another in Keshena, Wisconsin) are committed to reducing their carbon footprints, promoting environmental responsibility and generally operating in as sustainable a manner as possible.

The approach of the GCN is to build on the influence of key institutions—neighborhood cafes and Americans’ infatuation with coffee—to try to raise environmental awareness and spur individual action. The idea is that when people see their local café as a positive example of green business practices and community building, there is a ripple effect, and the community is strengthened accordingly.

For cafes interested in getting involved, GCN provides personalized consulting services to help owners reduce their ecological footprints, enhance and streamline their operations, and set a visible good example of environmental responsibility for the community at large. Services can address specific areas in need of attention, such as energy and water conservation, waste reduction, toxics minimization and eco-friendly purchasing, and also overall efforts to green the business from top to bottom. GCN can also consult on green building issues in the design, construction and remodel phases of a cafe’s lifecycle. With a project tagline of “Love Our Planet a Latte,” how could one not love what GCN is doing?

Cafes and coffee shops can take steps to align environmental considerations with business operations even without membership in GCN. The Barista Exchange website, for one, offers a treasure trove of information and tips on greening up cafes and coffee shops through energy and waste reduction, eco-friendly procurement and the sourcing of organic fair trade coffee. U.S. coffee shops serve up about 25 million cups every day, so coffee shops can make a huge difference by being green.

For its part, the nation’s leading coffee retailer, Starbucks, has been a pioneer in greening the coffee industry, and the company considers environmental stewardship a priority. With dedicated programs for increasing recycling, conserving energy and water, sourcing greener beans, using sustainable building techniques and materials in new stores, and offsetting carbon emissions, Starbucks has worked hard to set a green example.
Of course, cafe owners and staff aren’t the only ones responsible for greening your coffee habit. You can play a role too. One obvious place to start is to bring in your own reusable mug to fill up on your favorite blend to cut down on paper cup waste. And requesting fair trade coffee will help ensure living wages for coffee workers out in the fields and send a message to café owners that you value doing the right thing.

CONTACTS: Green Cafe Network, www.earthisland.org/index.php/projects/grn; Barista Exchange, www.baristaexchange.com; Starbucks Environmental Stewardship, www.starbucks.com/responsibility/environment.

It’s not always easy to decide where to eat in Boston with so many new restaurants to try. Until recently, it seemed that foodies were the only ones who knew exactly where to go to have delicious, memorable and affordable dinners out. Luckily, the Internet has brought together people who know about good food, and now they’re sharing it with the masses.

Aaron Cohen, author of @EatBoston since 2009 and chef Will Gilson of Garden at the Cellar are the masterminds behind WhereToEat.in and the Pop-Up restaurant, a concept that involves serving five-course meals for three nights only at places where fine dining, or any food at all, is not typically served. This past weekend their second installation came to life at Bloc 11 Café in Somerville.

But how do you “pop-up” a restaurant exactly? It’s fairly easy, but takes a lot of organization: Choose a place that is not a restaurant, set it up to serve a five-course meal, charge a base entrance price for a number of people, and enjoy. In the fall of 2010 the first Pop-Up was hosted at the acclaimed antiques shop Mohr & McPherson in the South End. Patrons paid $60 and ate, amongst other dishes, black truffle and pistachio sausage with parsnip puree and turnips, local cod wrapped in speck with thyme-infused potatoes and romeso sauce, and honey and lavender panna cotta with almond crumble and luxardo foam.

At these Pop-Up locations, the kitchen is a food truck or an improvised cooking space. The tables become communal so that couples or solo diners can have a chance to meet others and enjoy the atmosphere or conversation as much as they enjoy the meal.

Last weekend, 180 lucky people ate whiskey-cured salmon and a sunchoke potato-pancake-like rosti as a starter, an entrée of coffee-rubbed pork tenderloin with beet mole, charred onion sauce and edamame ragout, and an espresso pot de crème with vanilla bean cake, cashew crumble and coconut for dessert. On Sunday, vegetarians enjoyed meals from a specialty menu Gilson prepared.

Chef Will Gilson

The organizers hope to keep the $60 price for future dinners. Considering that at fine dining restaurants a single person can pay up to $60 for an appetizer, an entrée and maybe a drink, with no tip or tax included, these five-course meals are not-to-miss deals.

“We’d think about opening the Pop-Up any place that people might enjoy a restaurant-style meal,” said Cohen. “The memories of taste are somewhat ephemeral. You might remember having had a good meal, but it’s unlikely you’ll remember how much salt was in the soup unless there was too much or not enough. Playing with lengthening and strengthening those memories is one of the things we’re working on.”

After all, memories do last a lifetime. Maybe that is why the tickets for this weekend sold out in two weeks. Then again, Cohen is also known locally for organizing great events such as the Bacon and Beer Festival. Gilson is a popular chef who lives by the belief of using local, sustainable, fresh and seasonal ingredients at Garden at the Cellar.

Additionally, the fact that the dinners are open to everyone on a first-come, first-served basis makes people feel excited about getting into an exclusive, but welcoming, event. Tickets, not connections, are all you need to get in.

“We cap capacity, but that’s what dictates the exclusivity,” Cohen said. He explained that the pair doesn’t want to create a type of “supper club” or by-invitation-only dinner at a chef’s house where people have to know somebody in order to get in.

“Will has a phenomenal track record for putting out amazing food,” Cohen continued. “I hope I’ve got a track record of putting together events that are creative, fun and a good value. We have a certain level of credibility with the folks who have eaten Will’s food or attended our events. This credibility is incredibly valuable and we know we couldn’t sell tickets without it. It’s definitely one of the things we keep in mind when planning our events: How can we keep making people happy?”

For those who nabbed tickets for last weekend’s Pop-Up, we hope you enjoyed your tasty dinners. For the rest of us, there’s not a long wait to try to get in on the action. Cohen said that they will try to have a Pop-Up once a month. Also, other events including Ginger Explosion 2 and Monsters of Pork are in the works. It looks like it will be a year of good eating for all of us.

Dear EarthTalk: I work at a fast food place and I am appalled by the amount of unpurchased food we throw away. The boss says we can’t give it away for legal reasons. Where can I turn for help on this, so the food could instead go to people in need? — Ryan Jones, Richland, WA

Many U.S. food businesses will not donate excess food to those in need due to liability concerns. However, it is an unfounded fear because laws in all 50 states protect food donors from civil and criminal liability for good faith donations. (Brand X Pictures)

Many restaurants, fast food or otherwise, are hesitant to donate unused food due to concerns about liability if people get sick after eating it—especially because once any such food is out of the restaurant’s hands, who knows how long it might be before it is served again. But whether these restaurants know it or not, they cannot be held liable for food donated to organizations, and sometimes all it might take to change company policy would be a little advocacy from concerned employees.

A 1995 survey found that over 80 percent of food businesses in the U.S. did not donate excess food due to liability concerns. In response, Congress passed the Bill Emerson Good Samaritan Act, which releases restaurants and other food organizations from liability associated with the donation of food waste to nonprofits assisting individuals in need. The Act protects donors in all 50 states from civil and criminal liability for good faith donations of “apparently wholesome food”—defined as meeting “all quality and labeling standards imposed by Federal, State and local laws and regulations even though the food may not be readily marketable due to appearance, age, freshness, grade, size, surplus or other condition.”

While homeless shelters, elder care organizations and boys and girls clubs are frequent beneficiaries of food donations, the most common recipients are food banks and food rescue programs. Food banks, according to California’s CalRecycle website, “collect food from a variety of sources, save the food in a warehouse, then distribute it to hungry families and individuals through local human service agencies.” They usually collect less perishable items like canned goods, which can be stored and used any time. In contrast, food rescue programs typically trade in perishable and prepared foods, distributing it to agencies that feed hungry people, usually later that same day. Mama’s Health, a leading health education website, maintains an extensive free database of food banks and food rescue programs state-by-state.

Unused or even partially eaten food waste can also be utilized even if it’s not edible by human standards. The U.S. Department of Agriculture approves of food businesses giving or selling food waste to local farmers for use in composting or as animal feed. If such food contains or has come into contact with meat, it should be boiled for 30 minutes to reduce the risk of bacterial infections in the animals that eat it. Many states have complementary laws on the books regulating the donation of food waste at the local level.

Many cities and town are now expanding curbside pickup programs to include kitchen scraps and yard waste and then diverting the food waste into profitable compost. Still, some 6.7 percent of the solid waste going into landfills consists of food discards, reports the North Carolina Division of Pollution Prevention and Environmental Assistance. Diverting food waste to feed hungry people or for animal feed or compost is a winning scenario for all concerned parties as it not only provides relief to overburdened landfills but also helps meet social welfare, agricultural and environmental needs. Also, those restaurants, grocery stores and other businesses that donate food will likely reap the additional reward of saving money on their actual waste removal bill as their trash bins and dumpsters won’t be filling up quite so fast.

CONTACTS: CalRecycle, www.calrecycle.ca.gov; Mama’s Health, www.mamashealth.com; North Carolina Division of Pollution Prevention and Environmental Assistance, www.p2pays.org.

Dear EarthTalk: I am looking for a small, modular home to put on a piece of vacation property. What’s available that could meet my needs and be easier on the environment than building a traditional house from scratch? – Rob Sherman, Minneapolis, MN

Self-contained modular homes that can be partially or even fully fabricated in advance are now all the rage among green architects and those committed to more sustainable living. Pictured: the exterior and interior of a modular home from the Latvian firm Esclice

First utilized by relief and aid missions around the world to house workers or refugees, self-contained modular homes that can be partially or even fully fabricated in advance are now all the rage among green architects and those committed to more sustainable living—and they’re beginning to pop all across North America and beyond, mostly for use as guest houses and vacation cabins. The benefits of such homes versus their larger traditional counterparts are many. In theory, prefabrication generates less waste, uses less energy, and provides more opportunities for the incorporation of greener construction methods and technologies. Most such buildings are also less demanding on the home site of choice.

One of the leaders in this fast-growing sector of residential construction is Toronto’s Sustain Design Studio, which has been building on its miniHome concept for almost a decade. The firm’s miniHomes range from single- to double-wide sizes and can fit into trailer parks or small urban lots accordingly, but are also optimized for off-grid self-sufficiency in wide open or wilderness areas. The buildings, which are mostly prefabricated at Sustain’s Toronto build facility, combine energy efficient systems with beautiful finishes that make owners feel like they are indulging yet remaining true to their green ideals.

Sustain’s California miniHome, for example, comes complete with all millwork, cabinets, plumbing fixtures and appliances, as well as high efficiency lighting circuits, plug-and-play connections to renewable power sources, sustainably sourced woods, and a built-in HVAC/water system that generates 20 times fewer greenhouse gas emissions than a conventional home—all for under $150,000.

Another player is the Latvian firm Esclice, whose buildings can be installed on-site by two workers in two hours once foundation posts, water and wastewater hook-ups and electricity are in place. Other design studios building similar homes include Quikhouse, Zerocabin, Method Homes and Stem Design Works.

Of course, potential buyers should keep in mind that a home’s construction is just a fraction of its life-cycle carbon footprint—small pre-fab houses are built by people who also drive to work, watch TV and sometimes take long showers—plus, producing and shipping steel, concrete and other building materials are the major drivers behind any building’s carbon and energy footprint, wherever it’s manufactured.

Bearing that in mind, Seattle-based HyBrid Architecture has come up with an interesting slice on the sustainable small home idea: “cargotecture,” which describes the buildings it creates out of empty ISO shipping containers (those large boxes used for long-distance international shipping that one sees stacked atop giant cargo ships). Since many of these containers make just one-way trips from China, HyBrid has a lot of raw material to choose from. A single 8’ x 20’ container yields 160 square feet of living space, and the structures can be placed side-by-side or stacked up to eight high for more interior square footage. And while no one wants to live in a shipping container, HyBrid cuts doors and windows out of them and finishes them outside so that they look like modern yet nevertheless somewhat traditional buildings.

CONTACTS: Sustain, www.sustain.ca; Esclice, www.esclice.eu/houses/en; Quikhouse, www.quik-build.com; Stem Design Works, www.stemcreativespace.com; Zerocabin, www.zerocabin.com; Method Homes, www.methodhomes.net; HyBrid Architecture, www.hybridseattle.com/cargotecture.html.

Let them eat steak! Morton’s The Steakhouse is now offering new menu items especially made for those of us who have filet mignon taste on a BigMac budget.

In addition to adding items onto their main menu, Morton’s has expanded their Bar 12-21′s Bar Bites menu, offering both value and variety to Boston bar-goers. Who doesn’t enjoy lots of appetizer choices starting at just $6? New items include a trio of mini Crab Cake BLTs and Smoked Salmon Pizza.

Exclusive to Morton’s Seaport location is the new Prime Lunch menu that will make you swear it must be Restaurant Week. The three course prix fixe menu offers numerous delectable options for only $25 per person. Highlights include Lobster Bisque, Grilled Ribeye, Grilled Northwest King Salmon, and Double Chocolate Mousse.

Details

Prime Lunch is available only at the Seaport location, and is Monday through Friday from 11:30 am to 2:30 pm. The cost is $25 per person.

The 12-21′s Bar Bites menu is available at all Morton’s locations during “Power Hour,” which is 4:30 to 6:30 pm and 9:00 to 11:00 pm at the Seaport location, and 5:00 to 11:00 pm at the Back Bay location.

For more information, visit mortons.com.

MIAMI — Sixteen years ago, a well-known Florida artist, Antonia Gerstacker, painted the black and red sign on a unique light-blue background that hangs outside Tobacco Road, the oldest bar in Miami. This grizzled bar first opened in 1912, the same year the Titanic sank and New Mexico and Arizona were admitted as states to the Union. Tobacco Road offers much to its many patrons: remarkable meals, a distinctive environment, almost a century of history, and, most important: nothing less than a good time.

Prohibition

The Congress of the United States passed the 18th amendment into law on January 16, 1920, a well-intentioned but ultimately ill-advised law that forbid the buying, selling and consuming of alcoholic beverages in this country.  The wise owners of Tobacco Road refused to let the law affect their business, and responded by redesigning the bar specially for this unfortunate period, one that lasted thirteen years before it was repealed. This unique joint has several concealed doors and ladders that would redirect workers to the hidden alcohol they would stock for their costumers.  Rumor has it that on the second floor of the building,  there was the best cabaret in town.  Amazingly, the public thought that this alcohol supplier was a bakery.

Food and drink

The food is incredibly cheap and appetizing, varying according to what day of the week it is:  Tuesdays there is the Maine Lobster special; Wednesdays, costumers fill up with ‘all you can’ eat BBQ-Ribs; and Thursdays the week ends with a 16 oz. T-bone steak that is to die for.  All of these specials come with a minimum of two drinks ensuring that the evening spent there is even more pleasant.  The bar also offers a big selection of beer, liquor and wine with fairly decent prices and generous servings.  A very special characteristic about the bar is that every Friday they have 98-cent beer and liquor for an hour celebrating Tobacco Road’s 98^th anniversary.

Location and style

Tobacco Road is located in between Brickell Avenue and downtown, a convenient location that brings an extended variety of characters to the bar at all times of the day.  During lunch or in the early afternoon a varied assortment of individuals there can be found there, from senior executive ‘suits’ to the up-and-coming junior executive urban achievers who, during brief breaks from their downtown jobs, choose to go to the local bar to enjoy a nice meal along with a refreshing and relaxing drink. When the night starts to kick in, so does the bohemian mix of  people who live near by and want to go to a familiar and friendly bar before starting the night. These types of people can also be found at closing hours for the last call.

In between lunch and cocktail hour, long time patrons, individuals who have been going to the bar for as long as they can remember, once again wander in, seeking the comfort of the stool and the bar. Tobacco Road is definitely a neighborhood bar, a spot to have a drink with friends, or be alone, to drown sorrows, or to celebrate a good deed.  The bartender, Johnny, always welcomes the regular costumers and the new ones equally, providing excellent service and a terrific sense of humor.   Each individual at the bar has his or her own story; some even called the unusual bar home.

For six days a week, there are live bands playing in the back, an outdoor terrace where a homeless man called John hangs out every single night just to enjoy the good music.  John dreams of one day becoming a singer, and the good fellows at Tobacco Road encourage him at every show, allowing him to freely sing to whoever wants to hear.  This irreplaceable detail gives the bar a gracious personality that inspires these inimitable characters to return and, as many have in the past, create a home out of these simple memories.

The Rock and Roll and Blues vibe of the place is legendary, an atmosphere that gels and molds with the characters that can be found in between those wooden walls, metal ladders, signed posters, and alcohol ads.  If those walls could talk, the most interesting anecdotes in Miami would surely come out of that hole in the wall called Tobacco Road.

The Rear Bar at The Kells ... ah, memories

Well, this sucks.

We know it’s had its share of trouble on the mean streets of Allston, but The Kells has a special place in the very large heart of Blast and its contributors from our holiday parties to our editor and intern meetings.

Now, according to The Boston Phoenix, The Kells in Allston is closing.

The Kells (161 Brighton Ave.) has been open for more than 17 years. It’s an Irish bar that had to adapt to a part of Boston that was becoming increasingly un-Irish. Hence, there’s an Asian-fusion menu now.

It has multiple function rooms that we gladly used all the time because they were free as long as you were buying something like food or drinks. According to its website, The Kells was ranked one of the top 100 bars in America by Playboy and was called “The Cadillac of Irish bars” by the Phoenix in the past, and we could see the remains of that even at our spring interns meeting a few weeks ago. The place is huge.

According to Boston Restaurant Talk, The Kells will be replaced by a Tavern on the Square franchise.

Still trying to find the perfect place to take your lady this Valentine’s Day?  Don’t worry; we did the work for you!  Here is a list of 10 places around Boston where you and your sweetheart can wine, dine, and get cozy.  P.S.  You’re on your own for presents.

The Beehive:  Valentine’s Day 3 Days of Luv’n
541 Tremont Street Boston MA 02116
This three day long love fest includes Valentine’s Day inspired food, cocktails, and live performances.  The weekend long celebration begins on February 12th and ends on the 14th.  Reservations are highly encouraged and can be made by calling 617-423-0069

http://www.beehiveboston.com/

Boston Harbor Cruises: Valentine’s Day Dinner Cruise
1 Long Wharf Boston, Ma 02110
February 13th from 8pm-11pm
Price: $99.95/person
Price includes: Catered dinner buffet, full cash bar, champagne toast, complimentary photo keepsake, and one of Boston’s best DJs.
Reservations are required and can be made by calling 877-SEE-WHALE or by going to Bostonharborcruises.com

33 Restaurant and Lounge
33 Stanhope St Boston, Ma 02116
February 12th – February 14th 5pm – 11pm
Enjoy a five-course prix-fixe dinner that includes a Seared Duck Breast with pink lentils and pomegranate glaze.  Dinner package is $85 per person, or $125 with a special wine pairing.  All couples will receive a box of handmade truffles and ladies will also receive a red rose. http://33restaurant.com/

Top of the Hub
800 Boylston St Boston, Ma 02199
February 13 4- 11 p.m. and February 14 12-10 p.m.
Top of the Hub is offering a four-course prix-fixe dinner menu at $250 per couple.  There will also be a vegetarian menu made available.  Reservations are needed A.S.A.P. and may be made on their website: www.topofthehub.net

Casablanca
40 Brattle St Cambridge, Ma 02138
February 12 – February 14 for dinner
Casablanca will be offering a three-course prix-fixe menu at $55 per person.  At $80/person you will receive the prix-fixe dinner with wine pairing which includes 1/2 glass with each course as well as a glass of champagne. http://www.casablanca-restaurant.com/

Temple Bar
1688 Massachusetts Ave Cambridge, Ma 02138
February 12th – February 14*
Three-course prix-fixe on Valentine’s Day for $49 per person additional wine pairing is available for another $20 per person.  Make your reservation now by calling 617-547-5055. Limited prix-fixe options are available Friday and Saturday night. http://www.templebarcambridge.com/

Rowes Wharf Sea Grille
70 Rowes Wharf Boston, Ma 02110
February 14
For $70 per person you can enjoy a special four-course prix-fixe dinner which includes a champagne toast.  Rowes Wharf Sea Grille overlooks Boston Harbor making it the ultimate setting for you and your valentine. http://www.roweswharfseagrille.com/

McCormick & Schmick’s Seafood Restaurants
34 Columbus Ave Boston, Ma 02116                                                                                                                                                                        1 Faneuil Hall Market Place North Market Building Boston, Ma 02109
February 12th – February 14
Create the perfect pair for $29.95, deserts range from $3.95 – $6.95.  You can make your reservations right on the website or take advantage of the Valentine’s Concierge Service.  When making your reservation ask the hostess about personalized menus, flowers, and more. http://www.mccormickandschmicks.com/

dbar
1236 Dorchester Ave, Dorchester, Ma 02125
February 12 – February 14
A delicious four-course prix-fixe dinner is available Valentine’s Day weekend for $59 per person.  Meals include “Honey Bunny” (rabbit rillettes on Brioche toast), grilled Meyer beef rib “Eye Love You” and “Chocolate Love Affair” (chocolate fondant with chocolate ice cream) for dessert.  Reservations are suggested and can be made by calling 617-265-4490 or by emailing info@dbarboston.com  http://www.dbarboston.com/

Tasca Tapas Restaurant

1612 Commonwealth Ave Brighton, Ma 02135                                                                                                                                                   A Valentine’s Gala menu which includes a four-course prix-fixe dinner for $59 per person (includes a bottle of wine per couple or a pitcher of Sangria).  Pre-theatre price is $49 per person for reservations made between 5pm and 6:15pm.  Reservations will be taken at 15 minute intervals from 5pm to 11:30pm.  Please email reservation requests. http://tascarestaurant.com/

Tangierino Moroccan Chop House and Tapas Bar is the answer to the question, “Are there any romantic restaurants in the Boston area?” The answer is yes, and it’s located at 83 Main St. in Charlestown.

Arriving for an early Sunday dinner during Restaurant Week, the dimly lit, ornately decorated restaurant exudes sensuality and exotic feelings. It is truly a picture postcard right out of Morocco. Beautifully draped fabrics hang in canopy-style over secluded booth areas, as a water fountain relaxingly flows and the dark ambers, burgundys and browns completely envelop your senses. Needless to say, I couldn’t get over encountering this type of extravagance, this over-the-top romance, here in Boston. I just couldn’t, because honestly I hadn’t seen it anywhere, until now.

Our waiter took our drink orders and brought over rose water to wash our hands as he explained it was a Moroccan tradition. Rose water, “mahward” in Arabic, translates literally to rose water and is heady and light. The scent of sweet, fresh roses lingers on your hands, near the table and in your nose well into the first course.

My first course was a refreshing and simple mixed greens salad with blood oranges, candied walnuts, mixed greens, cucumbers and an almost too-tart olive oil vinaigrette. The salad was a nice way to start an early dinner on a muggy, almost unbearable summer day.

For my entree, I ordered the Couscous Royale, served in a traditional tagine. A tagine resembles a casserole dish and is used in North African cooking, most commonly in Morocco of course. It consists of two pieces, a plate-like bottom and a cone-shaped lid which fits precisely over the bottom part to preserve hot food. The bottom plate is used as the serving dish as well. This tagine consisted of the best braised lamb shank I’ve had in quite some time, seasoned to Moroccan perfection and cooked so perfectly I didn’t need to use my knife once. It was served over a hearty seven vegetable couscous with tomatoes, chickpeas, cumin and other spices that added to the authentic taste, not to mention the atmosphere. It also came with Merguez, Moroccan spiced ground lamb wrapped in phyllo dough, smoked eggplant, and Kalamata olives, which was nothing short of delicious.

My dining partner ordered the Almond Crusted Trout served over Moroccan risotto with summer squash, baby green peas and caramelized onions. She was hesitant having never had a dish “almond-crusted” but I encouraged her to be courageous and try something new because anything nut-crusted is usually wonderful. she enjoyed the fresh fish and the risotto was just the right consistency and texture.

For dessert, we ordered tiramisu and a lemon meringue tart. The portion of tiramisu was tremendous and amazingly delicious, something you would expect to find in the North End. The lemon meringue tart’s meringue wasn’t all that stiff and was a bit too sweet for my liking. However, it complemented the cheek-sucking tartness of the lemon filling, a recurring theme here at Tangierino.

Overall the meal, the service and the incomparable decor left me in another world. I felt that I had taken a quick, inexpensive journey to Casablanca and was rewarded with quality Moroccan food. It was one of the most romantic restaurants I’ve ever been to.

Parking spaces may be too narrow for my compact car in the free lot, but the food at Rocca was near flawless.

Arriving about 20 minutes early for our 7pm reservation at this Harrison Avenue hot spot in the South End during the outset of Restaurant Week, we headed to the downstairs bar and lounge area, a very chic open room in a semi-circle shape with extremely high ceilings, comfy chairs and sofas and sleek bartenders. We decided to indulge in a pitcher of Pink Lemonade, a very “booze-y” drink special the bartender explained, is refreshing and packs a serious alcohol punch.

After two more friends arrived, we were led upstairs and seated at a long table facing the outside windows in a dimly-lit and very modern dining room. I immediately informed my waiter that I needed to order all three courses for myself right away, be served as soon as the food was ready and have a separate check as I needed to leave by 8pm. He seemed lackluster about all of my extremely needy requests, but did exactly as I asked with a good deal of attentiveness and urgency. I greatly appreciated their flexibility in accommodating my time constraint.

The handmade vegetable gnocchi was my appetizer of choice. The gnocchi were delicious with summer squash, corn, zucchini, peas, caciocavallo cheese and fresh herbs. It was surprisingly light for gnocchi, balanced by the delicate and refreshing vegetables that were cooked perfectly. It was a nice way to start the meal without feeling too weighed down from a heavy cream sauce. Another appetizer offering was the farinata, a chickpea flatbread with caramelized onions, mushrooms and sage. It was crispy, warm and heart-warmingly satisfying. It reminded me of a cross between a tortilla espanola and a frittata. Farinata literally translates to “floured” and the one Rocca served up during my visit was delicious, if not served slightly too hot. Other appetizer choices include sauteed scampi, arugula and mint salad, tomato and fennel salad, and handmade whole wheat cavatelli with clams. The portions for all of the first course dishes were appropriately small yet satisfying.

I’d been feeling low on iron and couldn’t remember the last time I indulged in red meat, so I decided to order the grilled sirloin served with marinated tomatoes, arugula arancini and gorgonzola butter. I couldn’t have asked for a more perfectly cooked steak exactly to my specifications (rare thank you very much). It was perfect, delicious, pink and wonderfully seasoned. The minimal gorgonzola butter enhanced the dish rather than overpowering it. This may have been the best steak I’ve ever had, which is a huge thing to admit as a New Yorker. The arancini also were delicious, crispy on the outside and warm and smooth on the inside. Being a huge fan of arugula (as apparently the chefs at Rocca are since so many dishes included this greenery), I was extremely happy with my meal.

Another entree offering was the burrida, a Ligurian fish stew with fresh herbs, clams, shrimp, squid and white fish, served with pesto crostini. This type of Meditarreanean fare is a great way to try something new and and a little bit different. Roasted chicken with a zucchini, tomato, basil and crescenza cheese torta and sauteed wild mushrooms had a mild yet tantalizing flavor. The chicken was well-cooked and the dish was a great ode to summer eating, as was my prosecco float with raspberry sorbetto. It was the perfect end to a summer meal that was sweet and addictive. And while many aren’t a huge fan of the sweet sparkling champagne prosecco, combined with smooth and authentic raspberry sorbetto (yes I’m a poser and used the Italian word) it was perfect.

With an intricate and extensive cocktail menu, beautiful and interesting decor and atmosphere along with delicious, seasonal foods, Rocca is a great choice for Restaurant Week and beyond.

The libations were plentiful and tasty; the portions generous and abundant with Southwestern flavor; and style and service was nothing short of great.

One of my friends had done a little research on the Masa website which paid off for us. They were having a special promotion where pitchers of Sangria were only $5. The pitchers were served in beautiful, if not small, glass carafes that contained approximately 1.5-2 servings of beautifully rich and flavorful red wine sangria flavored with a hint of cinnamon.

The restaurant was definitely in full force and completely crowded from the moment we stepped in at 6:45 p.m. until we left, full and completely satiated to the extreme at about 9.

As good as the restaurant week menu choices appeared in print, the taste was even better. The first course offering of duck empanadas was amazing. The duck was moist and plentiful and delicious, and the mole sauce was sweet, thick and completely authentic. It was served with a refreshing watercress salad that complemented the empanada in its flaky and sturdy crust and spicy sauce perfectly.

The chipotle spiked clam chowder had a very earthy taste and was served with brioche crackers. The tender romaine salad with crispy red corn tortillas was served beautifully with roasted green chile dressing and smoked cotija cheese. When I first looked over the menu it seemed to be the least impressive choice, but the flavor was incredible. It was delicious and the perfect way to start the meal. I definitely asked for more than one bite from one of my fellow diners, and friends, (as we whined over who hated their boyfriend more that day).

I had been eying each plate as it passed and was excitedly anticipating our entrees. Lucky for us, there were four offerings and four diners with my party, and we each ordered a different item.

My Southwestern style steak frites with chile dusted fries was incredible. I asked for the steak medium rare, with an emphasis on rare, and that is how it arrived. Perfectly pink, deliciously and liberally spiced and overflowing with juice and flavor. The chile lime arugula salad was the perfect recipe to calm the heat. Paired with a Guajillo bourbon sauce, I was in pure heaven. It was one of the best entrees I’ve had of this March 2009 Restaurant Week in Boston, or any other of my past Restaurant Week adventures.

The blackened rare ahi tuna steak with yellow mole was equally pleasing. It was served with Yukon gold potatoes and wild mushrooms. I would’ve preferred the tuna to be less cooked, but that is a personal preference (caused by a bad experience with blackened tuna that was half cooked all the way through and completely unappetizing which resulted in a trip to the emergency room and a Benadryl shot in my behind).

The vegetarian offering, a spicy tres chiles polenta served with marinated mushrooms, arugula and cotija cheese was on the very hot side, which my friend was not warned about. It was hearty and filling, a treat for vegetarians who often find themselves out of luck and out of choices at many restaurants during restaurant week. The chicken was well seasoned and overall spiced well with Adobo and had a refreshing corn avocado salsa.

We forged on toward dessert; the third course offering. We had a sampling of them all, and the molten chocolate cake, despite being delicious, had nothing molten to offer up, at all. Expecting a liquid, creamy and rich center we were slightly disappointed to find the cake solid, through and through. The selection of sorbets: pineapple, strawberry and lemon were divine, refreshing with real fruit taste served in the perfect size, not too much and most definitely not too little.

The flan, however, fell flat. It was a bit too solid, and not being a fan of flan, that did nothing to change my mind about the quivering dessert.

Overall, this was an excellent Restaurant Week choice and a great experience with friends. The lively atmosphere and inventive and delicious food paired perfectly for a great South End dining experience.

This is most definitely not your Chili’s Southwestern experience!

BROOKLINE — Like most restaurants that don’t feature dollar menus, The Fireplace is serving a special menu for Valentine’s Day. With the crisp crackling of a roaring fire in the background, their “aphrodisiac inspired” dishes include includes Lobster Bisque with Vanilla-Squash Dumplings and Oesetra Caviar ($21) and Pan Seared Venison with Red Currant Bourbon Sauce over Crispy Cornmeal Johnnycake, Honey Braised Cabbage & Golden Onion Rings ($37).

What no one should forget is that The Fireplace is romantic all year long. A recent visit — my first time here — was no exception. I hope.

The restaurant gives off melded feelings of youth and maturity. Boston Magazine recently awarded the restaurant for its brunch, but Fireplace’s reputation is as a dinner destination.

Despite the bounds of progress I’ve made in the last 10 years in adding food items to my personal repertoire, I’ve never tried mussels. That changed.

If you’ve never tried a mussel, it looks disgusting. But now’s not the time to look squeamish in front of a date. Prying this sliminess out of the familiar black shell, I plopped it in, chewed, and swallowed.

Yum. Yum? Yum.

Fireplace’s Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth ($12) are delicious. Sadly, I can’t give you an official comparison to anything else yet. One of them did taste fishy, but the rest were buttery and neutral.

The Grilled Sirloin ($33) which could have been a little leaner but was cooked perfectly medium and very savory. The second dish is a bit of a mouthful to say in one breath: “Mustard Crusted Swordfish over Grilled Red Potatoes, Sautƒ©ed Leeks and Cherry Tomatoes w/Red Pepper-Bacon Vinaigrette & Crispy Onion Rings” ($28). It was a very mild fish, cooked just right.

Two things to check out are their cheese menu and their wine list. Dessert is $8, and though we were full, I’d be curious on a future visit to try the Apricot & Mulled Cider Crisp with Gingerbread Topping & Cinnamon Ice Cream. That just sounds amazing.

Atmosphere mixes with a rich menu and excellent service. We had a cozy corner table and everything.

The Boston Fire Department announced it has determined an electrical short circuit was to blame for a four-alarm fire in a commercial block on Peterborough Street in Boston’s Fenway neighborhood that destroyed several restaurants and businesses.

“The Boston Fire Investigation Unit has determined the cause … to be an unspecified electrical short circuit,” said Steve MacDonald, a Boston Fire Department Spokesman, in a statement. “This was based on interviews with the first arriving firefighters, physical evidence, burn patterns and other factors.”

The fire started in the ceiling of Thornton’s Fenway Grille, what was a popular college hangout on the corner of the block.

This fire destroyed Thornton’s, Rod-Dee Thai Cuisine, El Pelon Taqueria, Greek Isles, Sorrento’s and Umi Japanese restaurants. A dry cleaner, Bon Cleaners, was also burned to the ground.

The Jan. 6 fire caused $5 million in damage.

Pamper yourself from the comfort of home with the professional-grade products from Sothy’s international French spas.‚ The new At Home Spa Kits are targeted for sensitive, normal or oily skin types to indulge and refresh without having to make an appointment or kick of your slippers. Plus, the do-it-yourself aspect makes this option a little more wallet friendly than a full spa experience.

This month, one Blast reader will win a kit of their choice, worth $140, and, in keeping with a French theme, a $50 gift certificate to Manhattan’s Bruno Jamais Restaurant Club in New York City. No sense in wasting a glowing complexion on Chinese take-out and re-runs of “Sex and the City,” right?

The contest is open to US and Canadian Residents only. Email us your information at Giveaways@BlastMagazine.com by December 31 to enter and please indicate your skin type.

Although not yet FDA approved, the company has been using the products in their international spas and in New York City spas for years. Here’s a break-down of what each kit includes.

For sensitive skin types:

• A new formula used for Sothy’s Immuniscience Crƒ¨me is said to hydrate and soothe the epidermis, providing a protective shield to combat the everyday elements that can make skin dry and chafed.
• A Clearness Serum gives a concentrated punch of natural polyphenols to help sooth and diffuse redness.
• The Clearness & Comfort Mask softens skin. Throw on some Chopin an close your eyes for the full calming effect.

For regular skin types:

• A Hydra-Protective Crƒ¨me moisturizes with chaparral extract for extra protection.
• Vitamin Serum with chaparral and eau’thentique of strawberry is said to make a difference in six weeks. Our tester didn’t have quite so long to find out, but did note that the‚ strawberry juices infused into this protective trio leave behind a delightful and light scent.
• A‚ Desquacreme forms a lotion-like barrier as it cleanses, but rinses clean. Active ingredients are said to clear and tone the skin for impurities.

For oily skin types:

• A Hydra-Matt Fluid is a light gel made from biotechnological compounds to reduce shine, moisturize and protect.
• The Clarifying Correcting Serum is a concentrated formula, containing natural polyphenols with properties of regulation, protection, and immediate soothing effect for chafed, red skin.
• The Absorbent Mask goes on creamy, but is enriched with powders and menthol for a clearer complexion and clean, shine-free, healthy skin.

After getting pretty enjoy a night out at the Bruno Jamais Restaurant Club. It features fine cuisine of the French Riviera with the convenience of a taxi ride in New York’s upper east side. Dine until 3 a.m. on chocolate soufflƒ© and Foie Gras. Reservations are suggested and chic attire requested to blend in with the dƒ©cor that was given the “Best Interior Design” award by Hospitality Design Magazine.

The club has hosted celebrity guests including Billy Baldwin, Joan Rivers, Cindy Adams, Chazz Palminteri and former President Bill Clinton.

The next time you head to your favorite chain restaurant, don’t hesitate to ask for an inside joke with your side of fries.

A recent study shows that Crispy Honey-Chipotle Chicken Crispers, Chicken Broccoli Pasta Alfredo Bowls and Chocolate Molten Lava Cake aren’t the reasons for customers returning to national chains week after week. It’s the "emotional connections" that waiters and waitresses form with the clients that result in more business and higher profits.

PeopleMetrics, a consumer research firm, observed that the amount and quality of server and client interactions in about a dozen major food chains, including Chili’s, Applebee’s and Red Lobster.

Findings indicated that the more engaged a customer is ("How is everything going over here?", "Can I get you a refill on that?") the more likely it is that those customers will not only visit again, but will act as free positive advertising for the restaurant.

These satisfied customers have been shown to tell friends about how they enjoyed the experience, go out of their way to return, and, in general, remain loyal to the restaurant and the brand.

"I mean if you compare menus they all serve the same stuff," said Mary Kirshmann, a student at Western New England College, who agrees that the food is not always the penultimate factor when choosing a dinner destination. "They just have to be courteous."

Sounds simple enough, but what are chain restaurants doing to take advantage of this information?

Brinker International Incorporated, parent of Chili’s, On the Border and Macaroni Grill, has already put some of this philosophy into their business plan.

"We know we must give our team members the appropriate autonomy to provide the highest level of hospitality, making our guests feel special whenever they dine with us.," said a statement in their 2007 annual report.

The proof is in the Portobello Mushroom Fajitas. Brinker has enjoyed a 70 million dollar increase in revenue since 2005, bringing them to $4.4 billion net gain this year.

However, Darden Restaurants, owners of Red Lobster, Olive Garden and The Capitol Grille, reported only $201 million in net earnings this year.

A possible difference: While Brinker focuses on customer service in their annual review, Darden steadfastly relies on the quality of their food.

"Our relentless pursuit of quality and, above all, freshness," is Red Lobster’s public advertising strategy. The word "fresh" appears at least ten times in the "Our Story" section of the Red Lobster website.

In comparison, Chili’s web page advertises their support for charities, allergen information and customer surveys, implying that their interest and concern for their patrons’ morals, health, and opinions.

"(Restaurants) need to hire and retain employees who make the dining experience fun," said Kate Feather, PeopleMetrics’ Vice President and director of the study. "Restaurants who can quickly and effectively resolve customer concerns are the clear winners."

By reducing employee turnover rates, these corporations will gain more experienced and familiar staff — therefore increasing customer satisfaction. It is also much easier for experienced and relaxed waiters and waitresses to solve any issues that may arise for a customer.

What does this mean for your next dinner outing? You may find a few extra napkins at your table. Your server may be uncommonly peppy and interested in how your day is going. But remember, it isn’t your current visit that the brand is worried about; it’s your next visit, and the one after that, and the one after that…