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Daily Catch 2011-06-24

by foodbitch 24. June 2011 12:25

The Daily Catch in Boston’s North End is a case study in word-of-mouth. Absent the ravings of 2 respected fellow gluttons, a glimpse upon the menu, another upon the “dining room” and a final upon the “chef” would have kicked the flight response into full gear. And we would have missed Boston’s finest meal. You shouldn’t.

The “chef” wore a beat-to-hades Chicago Cubs hat – the hat a mere decade or so his junior, a disgusting grill-man outfit and a frown to end all emoticons (for the ASCII challenged: >:( ). The only item missing was an unfiltered, unashed Marlboro hanging from his lips. Oh, did I mention that he was Japanese? Not any one of the seven sons that the current owners spawned. Not Italian. Barely, it seems, even sentient life. And yet, this was the best pasta we have had in quite some time. Some of the best mussels. Great clams. Amazing calamari made better with the batter. And remarkable exhibits of macho Italian men strutting in their matching jumpsuits. Tell me, in the seed of Big Italy that spawned countless Little Italys – was there a peacock that mated with a housewife and produced a viable and fertile offspring satisfying the prerequisite for a whole new species? Did it then send it on a boat over to the new world? Because the old Italians strutting the streets of Rome, and even the ones selling suits in Burberry and Saks are not the same Italians masquerading as caricatures (of themselves) in countless Little Italys.

Although all of the pasta dishes had a Buca-level quantity of garlic, the quality of the pasta was like nothing else we’d had. We’re talking a pasta dish for $12 that would rival Chicago’s Pane Caldo and Spiaggia. Chicagoans do theirs with less of the asexual cloves. But for a lot more of your sexy dollahs. Indeed, you can eat your fill (perhaps even my fill) at Daily Catch and still have enough for some very special room service. Sexy indeed.

Daily Catch is known for calamari. This knowledge they deserve. I’m not sure what kind of oil they use to cook it but even Avocado oil, which smokes north of 500 degrees Fahrenheit, couldn’t produce a crisp so crispy while retaining a chew so chewy. Maybe they flash-freeze their stuff before they fry it – I don’t know – it tasted too fresh; whatever. Mine is not to guess how but rather say what. And this, The Daily Catch, is for sure one of Boston’s tastiest. Go there now. Or you see dis gauy? See dis gaauy? Heesa gonna come-a ovah dere and shove his jumpsuit up your outbox.

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About the author

FB is the CTO of an entertainment company and, these days, writes much more in prose than he ever wrote in code. Which is a good thing. Because people expect quality from code. Meal me:

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