(1) “Lobster boil” at Farmer & the Fish. When I ducked into this jam-packed joint, I happened to have been looking forward to our annual Truro, Massachusetts, vacation. Already, I was jonesing for basic, simply prepared lobster, and sliding those silken claws through fragrant pots of butter made me feel deliciously dirty (in a familiar way).
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(2) Pigs’ ears at The Cookery. Forget that silk purse/sow’s ear nonsense: Pigs’ ears beat silk any day. Imagine what would happen if a salty, juicy pork rind met the best potato chip on earth and they had a baby. This was another get-down-on-your-knees-good pork dish from The Cookery. |
(3) High and Dry Rye Saison Batch #7 at Captain Lawrence Brewing Co. Recently, I read that American rye grain supplies are running short because of the unforeseen rise in the popularity of rye whiskey and rye beer. Be warned: I’m going to get my share, and probably yours, too, if you’re not careful. This spicy, caraway-scented pilot beer is a perfect match for spicy food (it also makes a good preamble to a shot of Delaware Phoenix rye whiskey).
(4) “Jerk” pattie at Jolo’s Kitchen. There I was, waiting for my Mean Green kale juice, when I spotted it. Everyone knows that I’m a sucker for Jamaican meat patties, those explosively crisp, savory pastries whose filling is usually stingingly spiced with Scotch bonnet peppers. Jolo’s is a vegan, Ital restaurant that adheres to Rastafarian foodways, so its meat pattie is tofu-based. Never mind—it’s also stunningly delicious. Look for an inexplicably meaty-tasty, firm pastry to yield to a richly sauced, highly spiced filling. It’s hot, crumbly, addictive—to be honest, I had two.
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(5) Jicama Bolsa de Fruta at Paleteria Fernandez. I love the way fruit changes when you salt it and treat it as a savory ingredient. Watery sugars retreat to yield more complex flavors of orchard and earth. Take this standard Mexican snack of the (let’s face it) blah jicama. A dressing of salt, lime, and chili flakes turn the wan, vaguely apple-y tasting root into a lively snack that’s virtually impossible to stop munching on, straight from the Ziploc bag. |
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