est. 1985; Italy-born owner-chef who personally shops (produce at market, meats from butcher)/preps/cooks every day, 6-days per week; "you're passion for the food is amazing...the food itself is beyond amazing...for me, this has been like culinary Disneyland"-Guy Fieri; big portions; no reservations & long lines
est. 2008; serving "inspired, made-from-scratch food with a focus on condiments" in a casual counter setting; started by three local university grads who were ousted from their company due to the 2008 recession; Other Recipes: Hot Saus
Saturdays Dessert Buffet available only on Saturday nights (9pm - midnight); make-your-own-all-you-can-eat sundae bar...gourmet-style; includes homemade ice cream that uses liquid nitrogen mixed in it to quicken the solidification; also includes mini cupcakes, cake pop (lollipop), crepes & more
Guinness Breakfast Challenge only during Sat/Sun brunch; 4.5-lbs in 30 min: 3 rashers, 4 Irish sausages, 3 fried eggs on top of 1 pancake, 6 pieces of white & black pudding, grilled tomato, mushroom & veggies, home fries, Irish baked beans, white toast & brown bread w/ butter, a bowl of fresh chopped fruit, optional pint of Guinness; Casey lost
Throwdown: Bobby Flay lost [recipe]; opened in 2005; Italian restaurant & wine bar in contemporary chic European atmosphere; moved from original airing location (90 N Washington St)
Boston Cream Pie sponge cake w/ pastry cream & topped w/ chocolate ganache & white fondant swirl icing; sides coated w/ toasted almonds; a Parker House original; can be shipped; looks good
Arancini house specialty; deep-fried Sicilian rice balls stuffed w/ mozzarella, meat sauce & peas; topped w/ marinara sauce; Jeff also got a side of 3 homemade meatballs; looks good
#5 (Top 5 Restaurants-Best Late Night Eats); built in 1947; local landmark & a constant in Boston's after-hours scene (open 24/7); "The PLACE for college students to start their Spring Break Tour" (Rolling Stone Magazine)
