謝潑德的鐵板審查;在戈達瓦裏河友好南印度食物

蘇珊。瑞吉斯和雷內·貝克爾,“兩個劍橋最持久的烹飪人才,“讓他們回家前亨利在劍橋“隻是感覺吧,”德維拉第一寫道波士頓環球報3.5星的審查的謝潑德這個星期。

“有時漂亮很簡單,有時仔細反複無常的“菜smoke-infused,多虧了焦點。(雖然,前麵的公共表是“唯一壞在眾議院席位。”)“親法的如果不是法國”菜單始於“基本滿意”小板塊,像一個紙風車烤香腸;或“最可愛的西紅柿沙拉。”Certain combinations of orders can yield a table full of burned food, but the constantly changing menu is the solution for that issue.

主要板塊是由木質壁爐,尤其是謝潑德的半。“多汁,crisp-skinned…它是如此好,如此簡單。”Bavette steak is also "perfectly grilled." Desserts need work (and/or more sweetener), but overall, Shepard is on fire, First writes.

在沃本,全球便宜吃評論家凱瑟琳智能訪問戈達瓦裏河兒童,南印度餐廳。成年人在她的桌子上,印度奶酪dosa是“烤奶酪三明治一樣安慰。”The server obliges a request for spice: The Gobi Manchurian starter is "a big pile of fried cauliflower in an addictive salty-sweet sauce with a slow burn." The children's menu is notably mild, and adult dining companions who can't take the heat are also accommodated, albeit with a good-natured ribbing.

大部分印度支那的美食是一大亮點,像雞bezawada街麵條,“結合[s]最好的炒飯,瞧我的。”Malai kofta, brown vegetarian dumplings, are "divine ... [ingredients] swimming in a rich and creamy, khaki-colored curry sauce that has a lingering heat." The restaurant's lunch buffet is beckoning Smart back soon, too.

波士頓雜誌評論家寇比Kummer領軍發現一個過於雄心勃勃的菜單在穆迪幕後,酒吧與廚師約什史密斯在沃爾瑟姆的嫻熟的熟食店。熟食店“有創造性和反複無常你會發現在壽司吧,”史密斯和盤子成功當放鬆油門踏板的香料和口音。Tartufo香腸,鬆露,是“無可挑剔clean-flavored”與“巧妙地鹹,樸實的底色”。But Lebanon bologna has a "pumpkin-pie sweetness," thanks to too much cinnamon.

重量級菜單以外的部分,“菜能感覺到的,太多的元素和紊亂調料。”的幕後's copper-domed oven is "misused" on underbaked, over-topped flatbreads. Simple dishes are better, such as a striped bass fish of the day. Wagyu brisket, smoked, slow-cooked for 48 hours, and charred, is "extraordinary." Desserts, particularly a "startlingly delicate" panna cotta, are also enjoyable. But the whole menu at Moody's "feels like it took on too much in too little time."

四方

戈達瓦裏河

沃本,馬

四方

的幕後

馬468穆迪聖,沃爾瑟姆,02453年

謝潑德

馬1謝潑德街,劍橋,02138年