Burgermeister

I'm eating at as many restaurants as possible these days, trying to catch up on all the news I've missed in the past couple of years. So I fear that a lot of my recent discoveries won't seem so recent to some. But still, I want to give a plug to Uburger in Kenmore Square. Because...wow, this is hard. How can I say this? I liked it better than In-n-Out.

Look, taste is subjective. I know many, many people love In-n-Out. It's their first stop from SFO or LAX. They pray for an East Coast franchise. Eric Schlosser approves. I just never fell in love it the place. The fries always seemed too dry. The burgers are fresh and tasty, but a bit weak on the bun-to-meat ratio.

But the fries at Uburger are fantastic. As are the onion rings. The buns are compact, and meat is ground fresh on the premesis. The toppings are tasty, and it's easy to customize your favorite burger. Even the chicken sandwiches are good.

And thus I complete my fall from grace in the eyes of Californians everywhere.

*I'm now blogging at newenglandeating.com.

A face made for radio

Looks like I'm going to be recording some regular radio spots for WBZ's "Connoisseur's Corner" with Jordan Rich. He's such a nice guy, it's impossible to be nervous (plus, it's taped, which takes the pressure off). My first piece aired on July 23, so click over there if you want to have a listen.

*I'm now blogging at newenglandeating.com.

First fruit

I couldn't believe it: Local apples for sale at Somerville's Union Square Farmers Market. In July! These Vistabelles came from Nicewicz Family Farm in Bolton and they were sold right next to the just-picked blueberries and the fresh corn.
I've never heard of this variety and the farmer was coy. I can't find much information about it online, either, so I'll have to do some digging. In appearance and flavor, they seem most closely related to McIntosh, which means they'd probably make a great applesauce, especially with some fresh raspberries stirred in.

I also had my first taste of B&R Artisan Bread's fantastic levain. Big sigh of relief here. Most of the bakeries in San Francisco sell their own version of this crusty, naturally leavened bread made with a blend of white and whole wheat flours. But after trips to Hi-Rise and Iggy's, I couldn't find anything like the loaves we'd grown to love. All praises, then, to B&R's Michael Rhodes, formerly head baker of Sel de la Terre and L'Espalier, for his perfect, slightly tart, toasty, gray-brown loaves. The bakery is in Framingham, but Rhodes says he's eyeing a Boston location. Meantime, the loaves are also sold at Formaggio Kitchen, Savenor's, Lionette's, and Salumeria Italiana.

*I'm now blogging at newenglandeating.com.

A reminder...

...not to head to Harvard Square for a "quick bite" on the night that the last Harry Potter book is about to drop.

*I'm now blogging at newenglandeating.com.

Welcome back

There's an lot to say about moving back home after two years in San Francisco. But first, I just want to note how nice it is to be able to walk to dinner on a summer evening without a fleece jacket and a scarf.

*I'm now blogging at newenglandeating.com.