Love and Salt – english muffins
English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.
Today’s juices are the epitomy of flavorful freshness. Juice Bar’s lineup of smoothies and juices offers Roots-based combinations like carrot, apple, pineapple, lemon, ginger and mint, and Greens-based blends like kale, celery, cucumber, jalapeno, spinach, parsley and lemon.
Trio of Spreads
A perennially popular and seasonally changing item at Area Four in Kendall Square, the Trio of Spreads brings energy and excitement back to the bread course. Featured spreads include Spiced Carrot, Beet & Horseradish Puree, Fresh Chickpea Hummus, Pickles & Pita.
Proving the enduring appeal of Buffalo and blue cheese, Thistle Hill Tavern’s adaptation of the dynamic flavor system has it carrying cauliflower for a trending side dish or veg-centric starter.
Served with a Bourbon-Cream Cheese Glaze, South Water Kitchen’s Red Velvet Churros are an inventive twist on a nostalgic dessert flavor.
Lamb Sliders, tzatsiki coleslaw, pickles
Housemade pickles and tzatsiki coleslaw lend a Mediterranean theme to the lamb sliders at Snack EOS.
Avocado toast gets an elegant upgrade at Café Bamba, with crispy quinoa, chipotle and a dollop of farmer’s cheese.
At the “New French” concept Le Sel, a vibrant cranberry gelée accompanies Chef Rene De Leon’s Chicken Liver Mousse, alongside whole-grain mustard and baguette.
The Blue Ricardo delivers on the uplifting, tropical tiki theme with rum, coconut, pineapple and passionfruit.
Chef Jared Van Camp’s vegan Ba Bowl blends bananas, coconut water, raw honey, cocao nibs, almond butter and ice into a spoonable smoothie before transferring the mixture to a bowl and garnishing with crunchy granola, banana slices and finely shredded probiotic sprouted almonds.
Cup o’ Bacon
Wollensky’s Grill, Smith & Wollensky’s gastro-pub concept, modernizes the steakhouse experience with “Sociables” like crispy house smoked beef bacon and bleu cheese dip.
Pastry Chef Nicholas Flores created a build-your-own sundae program using a base of Madagascar Vanilla Bean Frozen Custard and a selection of creative toppings. This version is topped with roasted apricot, pistachio toffee and cracked black pepper.