So true! I can’t imagine what indie shops are going through. It’s so hard to have any kind of safety net with an independent shop, and the uncertainy of the times must be excruciating, never mind the health threat.
(And thanks, digga. I hadn’t bothered clicking on the Berklee clip before. Now I’m sobbing in my quesadilla. )
1 Like
I used to think that song was corny beyond belief but it’s awesome how a new interpretation can change your perspective.
Those kids all have talent that belie their fresh young faces.
2 Likes
Chilli Garden is really great. I don’t eat there as often as I should. The rabbit in spicy broth is worth trying.
3 Likes
Oh, so true. And truly beautiful on so many levels.
Wow. Imagine synching 70+ tracks. And they all seemed to have studio-quality mikes. Thanks for sharing that bit of light at a dark time.
3 Likes
ooh, have never tried this. noted!
dang, if you have ever mentioned this before, it has sailed right over my head! When I was commuting back from upstate NY on a weekly basis, i drove past this place constantly and never stopped to try it. Now on my radar, thanks.
2 Likes
Does anyone know if Galleria Umberto is open? I’d risk a T ride to get some, since I’m off work this week,
We did our share on the pizza front last night. Mortadella Head in Davis Square had dropped a flyer on our porch last week advertising a free cheese pizza with purchase of any other pizza for Somerville residents. They weren’t answering their phones at 5 Sunday evening, but my spouse drove over and ordered 2 pizzas. We had a very good Roman style pie (thick foccacia-like dough cut in squares) with prosciutto, garlic and arugula, and a round cheese pie. I like their red sauce- it’s a bit more chunky and savory than most.
Overall, very happy with their offerings and will definitely help keep them in business although pricing is super weird. The specialty pies with up to 6 toppings are about $21-24 which is totally fair, but if you add a topping or two to a cheese pizza it comes out to $26-30. So, order a specialty pie and omit what you don’t want. (We left the lemon aioli off ours and subbed the white sauce for red sauce, creating a $21 pizza which would have cost $30 had we ordered it a la carte!).
5 Likes
No sure if it makes any sense to put up an April openings and closings thread? Seems like this one and the stock up thread are doing the job well. Thoughts?
3 Likes
I’ll put one up just for posterity. We sadly may get some actual permanent closings this month that’ll be worth remarking on in their own thread.
4 Likes
Excellent meal from Giulia last night. For now, we’ve settled into doing takeout about once per week to break up the monotony of our own cooking and give everyone a little treat. I have to admit, just going to pick it up was nice. Giulia is generally so difficulty to secure a reservation that it was the first time we’ve had their food in a while. Their menu is updated via their website and Instagram, and is not a new menu but a pared down version of their normal menu. I found Giulia’s menu to be more extensive than many of the places we have tried over the past several weeks. Getting through via phone to order wasn’t an issue. Payment was taken over the phone with nothing to sign upon pickup.
Like many other places Giulia scheduling pickup times to manage their flow and seem to do their pickups in set windows (every 30 or 15 minutes) rather than on a rolling basis. I will say that a lot of people are still a bit clueless (or inconsiderate) about distancing. There were a few people waiting on the sidewalk when I arrived as the door is locked between pickup times. I spaced myself well down the sidewalk from the other parties. Subsequently someone else arrived and inserted themselves in the gaps between people waiting rather than giving adequate space, then another bypassed everyone and repeatedly yanked on the clearly locked door, when another gentleman was clearly waiting a few feet outside the entrance. People need to do better.
At the appointed time the door was unlocked and propped open and they asked that one person enter at a time (no people this is not a signal to crowd the entrance). Bags were prepared and ready to go in back on the pasta table. The process was simple and quick, give your name and take the bag that is pointed out. Food was all well packaged, and I felt good about the hygiene from what I saw.
Our food was still hot when I got home and as delicious as ever. Portions seemed in line with those when dining in house. Pastas (bolognese and amatriciana (the house cured pancetta is out of this world)) were as delicious as you’d expect from the place with the best pasta in the area. The veg antipasto and salumi plate were ample portions and it all came with some of their excellent bread. Giulia is also offering bulk pasta and sauce, as well as select bottles of wine to go.
This week they are offering take out Tue-Sat and it sounds like they will try to continue on this cadence. We are really appreciating these meals in an otherwise dim time.
8 Likes
Well at least it didn’t approach Carbone levels of idiocy.
1 Like
Oof, that makes me shudder. I’m glad that, at least, that article is 10 days old. One can only hope that behavior has changed significantly. I’m certainly glad not to be in NYC at this point.
However, Carbone would be a good spot for a celebratory meal when this is eventually in the past. That place has some damn good red sauce Italian, service and atmosphere.
1 Like
the people who don’t understand why the line is the way it is…I hope people respected at least the 1 at a time rule inside. People are waiting 6 feet apart at Trader Joes at Assembly, and the line to get inside goes down the block. Yes, people need to do better. A lot better. Maybe Giulia needs to put up signs. But many of the people who need to do better don’t read signs. We are still having good luck 3 weeks in a row now with Sarma.
2 Likes
Corby Kummer was interviewed on WGBH radio the other day. He said seafood-centric restaurants are being hit quite hard by the curtailment of service. They tend not to do much takeout business in general, and it’s a more unfamiliar business model to them than to most styles of restaurant. I imagine that the percentage of fried entrees is a big part of the reason. Fried chicken is a common enough takeout/delivery meal, but people don’t mind eating it lukewarm, or as cold leftovers. Not so with fish.
Did my part today, ordering fish tacos and steamed mussels from Joe Fish. Serviceable, not memorable.
3 Likes
Seafood wholesalers and fisherman are getting crushed. I’ve heard of people buying fresh seafood direct from the boats in Gloucester and Galilee though.
2 Likes
Bad for the industry, but there’s a benefit to the planet in that fish populations are under less pressure, and fewer ships (including passenger and cargo) means a degree of respite from pollution.
1 Like
Maybe we’ll hit up Fresh Pond Seafood in Arlington one of these nights. They have a pretty robust take out business from what I can tell, and have been meaning to try it for ages.
3 Likes
we stop there occasionally on the way back from runs to Burlington. It’s solid, I usually get the fried clams.
1 Like
