What to Eat (and Drink) This Weekend
Slice into a yule log during the season's first snow, find a "bite-sized Big Mac" at Tapestry, and more.
Bagels + Bialys
As the former pop-up Exodus Bagels finalizes its new Jamaica Plain storefront, it’s busy baking bagels (and bialys) at its commercial kitchen in Roslindale. Throughout the month of December, Exodus has bulk bagels and cream cheeses (sorry, no sandwiches) for sale in Rozzie every Wednesday, Thursday, and Saturday mornings. On the weekends, find flavors like garlic, onion, and egg, plus bialys, and 8 oz. containers of plain, Sriracha, bacon-everything, and more cream cheeses. Email firstname.lastname@example.org to confirm your order.
Saturdays, December 9, 16, and 23, 9-11 a.m., 2 McCraw St., Roslindale, 617-323-3354, exodusbagels.com.
Clam Chowder “Poutine”
The Gallows, 1395 Washington St., South End, Boston, 617-425-0200, thegallowsboston.com.
All of the Pretty Yule Logs
As Boston braces for its first snowfall of the season, why not eat the most festive thing possible? Bakeries around the city are now taking orders for beautiful bûche de noël, or yule logs. Order for the holidays at Flour, in both chocolate and lemon meringue versions; and from Somerville’s new (and Salem’s original) Caramel Patisserie, which is making different sizes of cakes in chocolate, vanilla, and raspberry flavors. Les Sablons pastry chef Ashley Oliveira is also taking holiday pre-orders of her Devil’s Food log with salted praline buttercream, chocolate fudge buttercream, Tahitian vanilla meringue mushrooms, poached cranberries, and a cookie crumble garnish—the $40 cake pairs well with the Cambridge Square restaurant’s festive holiday lunch. At Bar Boulud, pastry chef Robert Differ has several unique flavors, such as white chocolate eggnog, and dark chocolate peppermint—and he’s sharing his recipes and technique on Saturday, Dec. 9, during his seasonal Bûche de Noël pastry class. His yule logs are available to pre-order for the holidays, and they’re on the menu by-the-slice during daily lunch and dinner services. Find another personal-sized yule log at Bar Mezzana, where pastry chef Christina Larson has an Oreo, caramel mousse, and Sicilian pistachio gelato-log on the menu for $10. Be jolly this season!
Bûche de Noël pastry class, $95, Saturday, Dec. 9, 10 a.m.-noon, Bar Boulud, 776 Boylston St., Back Bay, Boston, Eventbrite.
Apologies for the morbidity—we’re talking about the Backlash stout. Their stout called Death, not their dog called Stout. This is getting confusing. Anyway. Backlash Beer’s latest release at its soon-to-open Roxbury brewery is an inky black imperial stout, packaged this year in new, 12-ounce cans. Pick up a few four-packs to-go all weekend long, and get your first look at Backlash’s shiny new brew system.
Death Imperial Stout Brewery Release, Friday, Dec. 8, 4-9 p.m., Saturday and Sunday, Dec. 9 and 10, 12-6 p.m., Backlash Beer Co., 152 Hampden St., Boston, Facebook.
Cheeseburger-Stuffed Fried Pickles
The fine folks at Tapestry have a new entry into Boston’s pantheon of stoner-friendly snacks: Meet the cheeseburger-stuff fried pickle plate. Essentially a bite-sized Big Mac, these meaty, dilly morsels are topped with Cheez-It dust, special sauce, julienned iceberg lettuce, and black and white sesame seeds. The $9 munchies are available on the bar menu on Tapestry’s casual Expo Kitchen side.
69 Kilmarnock St., Fenway, Boston, 617-421-4470, tapestry.restaurant.