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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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Joes Stone Crab 2004-01-17

by foodbitch 17. January 2004 13:40

Dear [Manager],

On January 15th, 2004 I lunched at Joe’s.

Many restaurants can only hope to achieve on their best days the level of service that Joe’s gives on an off one. The food was as exceptional as always and the atmosphere provided nothing but creature comfort.

Then, unfortunately, the bill came. Now normally, I would have just stuck out my credit card with little more than a casual glance at the total, but this time, the server left the receipt (see attached) on the table while he took the order of several other patrons. Because in my youth I have taken far too many accounting classes, I saw the subtotal and the tax and before I could stop myself, added them together and got: 40.99. !!! Whoa! This total agreed with every law of arithmetic since ancient Greece and yet did not agree with the computer-generated sub-total. Where did the extra penny come from? Was it a computer glitch? A quantum fluctuation? The same fuzzy math exposed by Al Gore in his 2000 campaign against our President? Let’s just call it the penny-pinch, or PP (PeePee) for short.

Mr. [Manager], I cannot tell you how much this revelation has changed my life. Now that I have been the victim of peepee, I find myself unable to pay a bill without meticulously checking its arithmetic integrity. No matter the size of the group or its respective level of intoxication, there I sit, carefully adding pennies.

Have you any idea as to the long-term economic consequences of peepee? In order to maintain my own arithmetic acuity, I will drink less and turn tables slower. In my newfound sobriety, I will tip more to the tune of 20% instead of the alcohol-induced 80%+. The people I will tell about this will do the same. Employee turn-over at popular restaurants will increase and so will unemployment in the food service industry thus increasing competition for the most desirable server jobs. With decreased supply, demand will overflow into the upscale ranks of career servers preventing working students from funding their educations and decreasing overall achievement in academia. With more aspiring smart people out of work, America will become less competitive over time and the dollar will continue on a never-ending slide against the Euro affecting the balance of trade and eventually doom American prosperity.

I just hope that when asked about what started these horrors you have the courtesy to say: PeePee at Joe’s.







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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: mealschpeal@gmail.com.

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