What to Eat in Boston This Weekend
2016 Bucket List restaurants
The year is coming to a close, and annual Best Of lists are populating the social media channels. Boston magazine’s highly anticipated Top New Restaurants issue dropped in November, featuring the likes of Uni 2.0, the Table at Season to Taste, Ganko Ittetsu Ramen, Juliet, SRV, and more. This week, Eater national restaurant editor Bill Addison included Sarma on his annual list, and the Boston affiliate handed out its Eater Awards last month. What hotspots do you still need to try?
Nantucket Bay scallops
One of a few enjoyable things about New England winters are sweet, succulent scallops. In season from November through March, Nantucket Bay scallops make a delicate crudo, a la chef Brendan Pelley’s scallop krio at Doretta Taverna & Raw bar; and ceviche, like Ruka executive chef Preston Miller’s festive plate pictured above, or David Bazirgan’s weekend special at Bambara, with Buddha’s hand and calamansi citrus, coconut milk, apple, radishes, and shiso. Or, just enjoy them on the half-shell at places like Saltie Girl. However you see Nantucket Bay scallops prepared this weekend, just order it.
Yes, Boston is poised for its first below-freezing weekend of the late fall, but you’re a New Englander, right? This Maine gelateria has been scooping creative flavors like almond butter chocolate chunk, maple sap tap, pumpkin pie, and more since 2007, and this weekend is the tail-end of a weeklong pop-up on Newbury Street. Co-founders Josh Davis and Bruno Tropeano are real estate-hunting in Boston, and hope to open a location here next year, Eater Boston reports. Dubbed the Boston Holiday Lodge, the Gelato Fiasco storefront has 10 flavors to choose from, plus waffle cones, coffee, pints to-go, and more. Good gift ideas, too.
Gelato Fiasco Boston Holiday Lodge, December 9-11, 11 a.m.-8 p.m., 144 Newbury St., Back Bay, Boston, gelatofiasco.com.
Make Jamie Bissonnette’s paella
You might be chilly after feasting on crudo and gelato, so warm up at home by making a big pot of Toro’s comforting paella. Jamie Bissonnette swung by the Vice Munchies test kitchen to show you how.
Vegetable farmers Dan and Erinn Roberts have been moonlighting as pizza makers and popping up at Bagelsaurus since the summer. Catch their square pies two times this weekend—this afternoon, and again on Sunday evening. On Sunday, they’ll offer their classic plain; roasted mushroom and mustard greens from their Waltham Fields Farm; and house-made Italian sausage and pickled peppers.
Friday, December 9, noon until sellout, Sunday, December 11, 5:30-9 p.m., Bagelsaurus, 1796 Massachusetts Ave., Cambridge, rabottinispizza.com.