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Dining, Food & Wine

Eat 2008: Where to Dine Now

Page 6 of 7


Five Great Made-from-Scratch Cheap Eats
It takes quality-minded joints like these to create delicious handmade food…and then sell it at a bargain.

By MC Slim JB

1. Polish // Café Polonia
With airy pierogies, sweet borscht, and lightly fried cutlets, this rare outlet for authentic Polish food belies the cuisine’s purported heaviness. ask for: Potato pancakes ($12 for four).

611 Dorchester Ave., South Boston, 617-269-0110, cafepolonia.com.

2. Mexican // Angela’s Caf

Angela Atenco Lopez’s four decades as a professional cook in Puebla shines through in her complex sauces, hand-mortared guacamole, and sublime tacos árabes (Puebla-style pork tacos served in flour tortillas). ask for: Mole poblano, served with chicken, rice, and black beans ($12.95).

131 Lexington St., East Boston, 617-567-4972.

3. Lebanese // Reef Caf
In this family affair, Mariam Monzer cooks while son Salam works the front of the house. Maybe that’s why their Middle Eastern classics like fava-based falafel, lamb kebabs, shawarma, and spinach pie taste like the best kind of home cooking. ask for: Falafel ($4.75).

170 Brighton Ave., Allston, 617-202-6366.

4. Vietnamese + Chinese // Xinh Xinh
This Chinatown charmer dishes up fresh-tasting Vietnamese favorites like noodle soups, salad rolls, and stir-fries alongside superb fruit shakes and frappelike iced coffees. ask for: Chao tom (grilled shrimp paste on sugar cane, $7).

7 Beach St., Boston, 617-422-0501.

5. Brazilian // Muqueca
The homey stew moqueca, cooked and served in handcrafted clay pots, is the namesake of this colorful spot (sticklers will note that the restaurant’s name is spelled with a “u” in place of the standard “o”). Don’t overlook the fabulous fritters of shrimp and salt cod. ask for: Naturally, moqueca with fish, shrimp, and mussels ($14.95).

1093 Cambridge St., East Cambridge, 617-354-3296, muquecarestaurant.com.


To find out the average price of a Boston restaurant meal, go on to the next page...


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User comments

Myers & Chang
Jan. 3, 2008 at 7:53 AM
Posted by Anonymous
Myers & Chang is NOT a reasonably priced restaurant. The "entrees" may appear to be inexpensive but the portions are small. Unless you and your dining partners want to share, it's not a spot for a relaxing or enjoyable place to eat. Entrees all arrive at different times -- so unless you want to share an item, you and your companion will not be eating together. Yes, the menu alerts you to this possibility, but it just doesn't work well. Sake is served cold, which should be mentioned on the menu and at $9 a glass, it's the most expensive pour in the city, in other words, a very small amount is served.
rocca is not reasonable midprice
Jan. 10, 2008 at 7:45 PM
Posted by Anonymous
VERY BAD ACOUSTIC
Look over there, right about your left shift key
Jan. 11, 2008 at 2:34 PM
Posted by Anonymous
You're not in Myers & Chang right at this moment, are you? Then QUIT SHOUTING, please. Hit that Caps Lock button, for the love of all that's holy.
It's a restaurant, not a grocery store.
Jan. 21, 2008 at 10:23 PM
Posted by Anonymous
Why don't restaurant writers know anything about restaurants? There is no "numbers game" except that as businesses restaurants require more income than outlay. Most of your money goes to rent, interest on building costs. people, insurance, municipal fees, garbage and to amortizing the original design costs. Or as one great chef said, the food's free. You're paying rent on the chairs. You want large portions, go to Cheesecake factory. Otherwise pay more. Not enough? Pay more.
Who said anything about a "numbers game"?
Feb. 10, 2008 at 8:08 PM
Posted by Anonymous
Can someone point me to the "numbers game" cited in the above post? I can't find what (s)he's talking about anywhere.
Oh, there it is...
Feb. 13, 2008 at 12:37 AM
Posted by Anonymous
In the Arnett article. Hey, the "numbers game" reference is just in the subtitle. Are you challenging the substance of the article, or just the subtitle? Because the premise of the article strikes me as pretty credible and interesting (chef/owners reducing portion sizes to bring down retail prices), while your rant about the economics of the restaurant industry seems kind of thuddingly obvious. But, yeah, I guess that subtitle does suck. The author probably didn't write it, but thanks for pointing that out.
You Left out dbar as a moderately priced restaurant
Mar. 13, 2008 at 12:14 PM
Posted by Laurie Coombs
I highly recommend taking a trip to Dorchester to check out dbar located on Dot Ave. The food there is unexcelled!!! Owner Brian Piccini and Executive Chef Christopher Coombs are onto something GREAT!!!

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