Word: flatbread
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Dates: during 2000-2009
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...have cheese on it. But who was I to judge? And actually, it was pretty delicious. Not as good as a true pie, the kind with added fat and protein, but the vegan version was still damn tasty. Last week, I went to Cambridge 1, ordered the flatbread with mushrooms, inhaled my half, and then started in on my date’s. I can’t say I am a frequenter of ’Noch’s, but I have had my days (and nights) when nothing satisfies me like a square of tomato-basil deep...
...artisanal canned mussels and the sweetest diced tomatoes with a dollop of caviar, or rillettes of goose confit with caramelized onions and truffle oil, followed by house-marinated anchovies with sun-dried tomato and a delicate green tapenade of salt-cured capers. Even the most unlikely combinations work, like flatbread spread with yogurt on which is piled thinly sliced smoked salmon anointed with soy sauce and truffle honey. There is no menu, and the baristas improvise like jazz musicians, creating mind-blowing harmonies with their ingredients. The only way to check out the wine and cava is by scanning...
...take on the industry giants--Starbucks and McDonald's--on their turf. He started small, rolling out espresso drinks in 2003; they now account for 5% of sales. Next he plans to triple the number of U.S. stores, to 15,000, by 2020; expand the menu with pizza and flatbread sandwiches; and give the stores a much-needed makeover...
...Boston’s first Ethiopian and Eritrean restaurant. Although their spices and preparation methods are similar to those used in Indian cuisine—to choose a more familiar reference—no one would confuse the two cuisines. Ethiopian and Eritrean food is eaten with a steamed flatbread called “injera” — and no silverware. Platters of food are traditionally lined with the bread, which gets its characteristic spongy quality from a day-long fermentation process. The resulting dough is then steamed without any butter or oil to become a squishy pancake...
...going to go get my bag!” The Penthouse Coffee Bar is part of the new Student Organization Center at Hilles (SOCH) located on the fourth floor. Open Sunday to Thursday from 8 p.m. to 2 a.m., the café specializes in “Syrian flatbread pizzas created specifically for this location,” according to Harvard University Dining Services (HUDS) Director for Culinary Operations Martin T. Breslin. HUDS seems to have made a big hit: at the opening, one student turned in a comment card describing the pizzas as “GREAT! Fantastical even...