Czech family-owned & operated bakery started by 3 Texan siblings; w/ a secret recipe from their grandmother, they make everything fresh from scratch every day
Hoggie Sandwich capicola, Soppressetta, Berkeley ham, garlic aioli, pickled peppers, tomato, greens & red wine vinaigrette on a ciabatta roll; "that is the definition of an Italian deli sandwich" -Guy Fieri
Roast Beef baguette sandwich w/ house roast beef, horseradish crème fraiche, cheddar, onion jam, cider gastrique & arugula; looks good
Brasato Sandwich brasato is Italian version of roast beef (beef braised w/ white wine); served w/ salsa rosa (giardiniera-like), lettuce & tomato on 12-inch roll made in-house; ask "with the works"; looks good
Meat Tortellini homemade meat tortellini made in tortellini machine; served w/ ragu bolognese; available on Sat nights only; looks good
since 2005; owners/chefs are brother-in-laws; Italian market & restaurant; everything is homemade including the pasta (made in the "pasta room"); Other Recipes: Orecchiette, Sausage and Broccoli Rabe
[CLOSED]; opened in 2002; voted Boston's Best Italian Food, Best Restaurant, Best Wine List, and Best Outdoor Dining by Citysearch.com for 2010 - 2011; made-to-order "authentic Italian style pizza"; Boston Mayor Tom Menino made a special visit
"J's 72/20" Burrito 2 eggs, shredded pork, peppers, onions, black beans & hash browns in a flour tortilla, topped w/ green chili & cheese; "comfort food 101!" -Guy Fieri
Caribbean Goat Stew slow-cooked spiced goat w/ vegetables & potatoes in an island curry sauce, w/ coconut basmati rice or roti; looks good
Island Spiced Mahi Mahi marinated fresh house-cut mahi mahi wrapped in banana leaf, steamed & served over wild black rice, w/ garlic sauteed baby bok choy, topped w/ a mango tamarind coconut sauce; looks good
Fried Whole Black Sea Bass deep fried whole black sea bass brined for 24 hours; served w/ red cabbage slaw, chipotle sauce, & rice; specialty item (call for availability); "I don't care if that's the only thing on the menu, I will be back" -Guy Fieri
Grilled Stuffed Oysters grilled oysters from Ensenada, Mexico stuffed w/ shrimp, blue crab meat, Spanish octopus, onions, jalapenos, cilantro, Monterey cheese, house seasoning, & olive oil; "what a combination...it's your favorite bite of paella w/o the rice" -Guy Fieri; looks good
Braised Short Rib French Dip wine-braised short rib, caramelized onions, gruyere cheese, toasted baguette, & beef jus; served w/ reduced beef jus & choice of French fries, coleslaw or spring salad; "the jus is luxurious" -Guy Fieri; looks good
Jo's Meatloaf meatloaf wrapped w/ applewood smoked bacon; served w/ garlic mash potatoes, sautéed French green beans, beef demi glace; "some of the most tender, moist meatloaf I’ve tried" -Guy Fieri; looks good
Hot Links spicy sausage; made in-house; cured for 16 hrs & applewood-smoked for 6 hrs; dripping juiciness; "this has got to be one of the best...not just on Triple D...I'm talking in general"-Guy Fieri; looks good
Ribs marinated for 16 hrs, boiled in marinade for 45 min. & finished on grill
made Bon Appetit's "Top 10 New Barbecue Restaurants" (2009); owner designed his own smoker; 2 types of BBQ sauce: tomato-based & vinegar-based; outdoor picnic table seating available
Crispy Lamb Neck Confit lamb meat slow-cooked in duck fat then pulled & sauteed w/ shallots & leeks; served atop veal stock based sunchoke puree, w/ yogurt & blackberries; topped w/ garlic ginger Brussels sprouts & fried shallots; "the only thing I don't like is that I don't want it to end." -Guy Fieri; looks good
Fried Organic Chicken Tamales masa-filled w/ roasted, shredded chicken & chile verde, wrapped in corn husk, steamed then fried in duck fat; served w/ red chile & cotija; looks good
est. 2013; elevated New American fare served in a warm setting w/ a refined farmhouse feel & eclectic art; chef Joseph Wrede: Food & Wine's Best New Chef & the winner of several AAA Four Diamond Awards
[CLOSED]; opened in 2011; serving Southern specialty & hospitality; only serve lunch & brunch...check website for times; motto: "Made with Love, Served with Joy"
