What to Eat (and Drink) This Weekend in Boston
Burgers and Burgundy, Mass.-produced beer, Jamie Bissonnette's flavors in an Eventide bun, and more.
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Not that we’re advocating for any particular Malt Madness competitors or anything, but three cheers for Massachusetts beer! The fifth annual Mass. Beer Week officially kicks off this weekend, with several days coming up of special beer releases, beer and food pairings, beer-fueled fundraisers, and more. Hosted by the trade association Mass Brewers Guild with support from BeerAdvocate, Craft’d Company, Fat Basset Design, and the Mass. Brew Bros., the weeklong celebration of local beer unofficially begins Friday night with the sold-out Blind Beer Fest. On Saturday, start things off with a charity Polar Plunge, followed by beers at Exhibit ‘A’ Brewing in Framingham; then head to Lookout Farm in Natick to meet this year’s Brewers Freshman Class over a roundtable tasting of new brews. Closer to home, Remnant Brewery hosts a Somerville beer crawl, and there is much more fun on tap through Saturday, March 14. For the first time this year, there is collectible Mass. Beer Week glassware, available for sale at select taprooms across the state—including Bone Up and Night Shift in Everett, Harpoon in the Seaport, Sam Adams at Faneuil Hall, and more—with proceeds going to the Brewers Guild’s efforts to support the local industry. The MBG is also hosting a social media contest all week long, so get out there and enjoy some Mass.-produced beer. Check out MassBeerWeek.org for the full lineup of events.
Littleburg at 3 Little Figs
Another month, so many more chances to try the Boston area’s preeminent pop-up vegan gyro shop. Chef Graham Boswell (Oleana, Taco Party) and his Littleburg crew is kicking off a month-long dinner series at Somerville café 3 Little Figs on Friday, March 6: They’re serving up seitan-stuffed gyros with almond tzaziki, plus seasonal mezze like braised chickpeas (pictured), walnut scrapple, harissa-spiced peanuts, homemade breads, and more. The menu will change each week, but the casual vibe will not. There is plenty of seating, and cash or cards are accepted. It’s a fresh way to start the weekend all March long.
Chef Jamie Bissonnette’s Eventide Bun
The March Bun of the Month is here at Eventide Fenway, and it’s a fun one: Little Donkey, Toro, and Coppa chef Jamie Bissonette brings us fried squid and Vietnamese pork sausage with green curry-mayo, tucked into Eventide’s iconic steamed bun. As always, the special supports a local charity, and Bissonette is donating his to Boston’s food rescue organization, Lovin’ Spoonfuls. Chef Jamie’s Vietnamese fried squid bun is on the Eventide Fenway menu throughout March.
1321 Boylston St., Boston, 617-545-1060, eventideoysterco.com.
Burgers and Burgundy
Is chef Tony Maws’ famous burger at Craigie on Main so covetable simply because it’s available in limited quantities? Nope: It’s still one of the hottest things between two buns around Boston because it’s a delicious blend of beef and bone marrow, which manages to be way too much and just right all at once. So it’s incredibly exciting news that for the month of March, Maws and company are preparing more than the daily ration of 18 burgers every Sunday night, and breaking out specially priced bottles of Burgundy for the perfect pairing. Doors open at 5:30 p.m.
Craigie on Main, 853 Main St., Cambridge, 617-497-5511, craigieonmain.com.
Dine Out Boston Deals
Need an excuse to cross off a few restaurants from your to-visit bucket list? Dine Out Boston is back this month, with affordable prix-fixe menus running through March 13 (though not on Saturdays). From Charlestown to Hyde Park, Cambridge to Milton, north and west of the city, and everywhere in between, more than 175 chefs and restaurants are participating with $15-$25 lunch menus, $28-$38 dinner deals, or both. The Greater Boston Convention and Visitors Bureau, which started the event as Boston Restaurant Week 20 years ago, is supporting ProStart throughout this month’s Dine Out series. Part of the Massachusetts Restaurant Association Educational Foundation, ProStart is a nationwide, two-year high school program that teaches culinary techniques, managerial skills, and more industry-driven curriculum through real-life experience opportunities. Check out the list of participating restaurants and get on those reservations.
March 6 and 8-13, various locations, bostonusa.com.