Review: Eastern Standard

A few days ago, I had the pleasure of dining at Eastern Standard. I had high expectations, as ES is known for its drinks and has long been one of my favorite bars in Boston. I have to say that it met most of my expectations.

Our waitress was excellent. She was cheerful and attentive, without being overbearing or leaving me feeling like she was on prozac. I went with a soup/ salad combination and got roasted tomato soup with heirloom tomatoes and chevre. The soup was underwhelming at best. It tasted similar to campbells tomato soup made with cream instead of water. As much as I looked for the sweet taste of roasted tomatoes, none could be found. The highlight of the soup was actually the basil olive oil drizzle on top- which was delicious and mixed with the soup wonderfully (think a rich caprese salad). What the soup lacked the salad more than made up for. I was curious about the combination of basil and chevre, but it worked beautifully. The cheese was almost like a soup it was so rich, and the tomatoes exuded summertime goodness. The salad finished with a drizzle of balsamic, which tied the salad together perfectly.

For dessert I had the apricot and cherry trifle with greek yogurt. The apricots and cherries were both so tart that it made my lips pucker- but in a refreshing and very pleasant way. The homemade whipped cream that topped the dessert was top-notch, and the roasted almonds that were ground up and found throughout the dish meshed well with the cherries. My only (minor) complaint that was the trifle seemed to be more whipped cream than greek yogurt. Of course, more whipped cream is never a bad thing, but I would have loved to see more of the richness of the greek yogurt come through. Ultimately though, the dessert was perfect for summer and a great example of a well-executed seasonal menu.

A great dinner, despite the lackluster soup. I’ll definitely be back, as the ambiance is second to none, especially during the week when the restaurant is less packed. Don’t waste your time or money on that soup- use it instead on a mojito, which was easily one of the best cocktails I’ve ever had. Or if you’re feeling adventurous (and luxurious!), try the “old cuban” which has a champagne float. Divine!

Champagne Celebrations!

I got my first “real job today” (which was very exciting)! To celebrate, Ryan bought me a bottle of champagne- one I had my eye on for a while. Admittedly, it was because of the packaging; wrapped in pink cellophane, it was hard for any girl to resist.

Francis Coppola’s “Sofia” was delish! It was light and fruity, and slightly sweet. One of the better champagnes I’ve had recently, and perfectly refreshing for a hot and humid night in town.

Review: Joes American Bar and Grill Brunch (Newbury)

This afternoon, Ryan and I went to brunch on Newbury street. We had made arrangements to have preferred seating last night, which went smoothly, despite Joe’s crowded entryway. Our hostess (Becca from 10B!) seated us near a window overlooking the street, and was very nice. After that, however, the brunch was a bit more rocky. Our waitress, while nice was visibly flustered. She was anxious, which was only exacerbated by the rude table seated nearby (snapping at the waitress to get her attention? seriously? If it weren’t for low class, they’d have no class at all). I ordered the “benedict” omelet, but at first received eggs benedict, so I politely requested my meal again. Ryan got his pancakes right in time, but the complimentary bread listed as part of the brunch had to be requested as well. My omelet finally came, this time with the potatoes I wanted to substitute with additional fruit… so Ryan got to eat those. The omelet was AMAZING! Ham and asparagus in fluffy eggs topped with hollandaise sauce. Absolutely fabulous. Words really can’t describe how good it was- rich without being overwhelming. The only other downside was that she accidentally charged us for the eggs benedict, which was more expensive than the benedict omelet.

Would I go back? Definitely. Especially since you really can’t beat a complimentary cocktail with brunch. But maybe at a different time of day. Although 1:30 on a Sunday is kind of late for brunch as it is.

Be on the lookout for a homemade recipe for the benedict omelet!

A New Date Spot Discovered

After a nice picnic dinner last night, Ryan and I went out for a couple of glasses of wine to celebrate our upcoming anniversary. Frequent visitors to the Prudential Center, we decided to stop by Turner Fisheries, a place that we often want to go to, but never have. I can’t speak highly enough of our experience there. Our bartender was great, and highly amusing. I had a great glass of Sauvignon Blanc, and Ryan had Cabernet Sauvignon, which he also enjoyed. The bar snacks that came with our drinks (something rare!) were tasty, but a little spicy for my taste, so I had a glass of water as well. The lighting was dim, and the restaurant quiet, even on a Saturday night, so it was a great place for a quiet date.

The most amusing part? A 12 year old kid came up to see what was on tap and report back to his dad. He ended up having an hour-long conversation with the bartender about a variety of beers and liquors (he was of Iranian descent, so alcohol underage was not an issue). He also went on a rant about the sopranos and horror movies. As we were leaving the bar, the boy said “Hope you have a good night… don’t drive”. More than hilarious. All in all, an excellent night out.

Breakfast: Bacon-Cheddar Omelet and Mixed Greens

This weekend is me and Ryan’s 3 year anniversary (crazy!). Most of the food we’re doing this weekend is sharable, and focuses on the theme “Simple but Special”. We cook breakfast together pretty much every weekend, so making things special can be a challenge for us. Instead of making our usual scrambled eggs, we made an Omelet- perfect for sharing! Serve with mixed greens and lemon vinaigrette to balance out the richness of the omelet- and yes, salad is good at breakfast! Pair with a latte or cup of your favorite coffee.

Bacon-Cheddar Omelet (Serves 2)

• 3 Large Eggs (Preferably Cage Free)
• Cooking Spray
• 2 Tablespoons Water
• 2 Pinches Salt (1/2 teaspoon)
• Few Grinds Pepper
• 1 oz. Cheddar Cheese (we used cabot 50% reduced fat), shredded or sliced very thin
• 4 Slices Bacon, cooked crisp

Mixed Greens

• 2 Cups Mixed Greens
• Lemon Vinaigrette (We Used Briana’s Special Request, or use 2 parts olive oil to 1 part lemon juice with salt and pepper to taste)

To Make the Omelet

1. Mix the eggs, salt, pepper, and water in a small bowl. Beat until eggs and yolks are completely combined
2. Spray a 12-inch nonstick skillet completely with cooking spray and pre-heat over medium heat.
3. Pour the eggs into the skillet, and scramble slightly (there should be enough runny egg left to coat the pan
4. Cook the eggs until they are 3/4 of the way done (the bottom of the egg is a disc, but the top of the egg still looks wet)
5. Place cheese in a line down the middle of the egg, melt slightly and then top with bacon in the same manner
6. Allow the egg to cook completely, then fold the left and right sides over to make an omelet
7. Slide the omelet out of the pan onto a plate

For the Salad

1. Toss the salad in the vinaigrette and put on the plate next to the omelet

Welcome to C-Squared Foods!

This is  C-Squared Food News. My goal is to share my love of food with you all through photos, recipes, and food stories (including the disasters- not everything turns out perfectly!). I hope that you enjoy the site and that it inspires you to take a chance in the kitchen or gives you an idea for a new recipe.

I’d also be happy to answer food related questions. Feel free to email or post them to this page!

Happy Reading!