I’m always excited about free food events, especially when it’s something as delectable as thin-crust pizza from Upper Crust. Their barbecue chicken version is particularly sinfully tasty.
I was really impressed by the slice size – basically a quarter of a pie per person, despite the fact that all I paid for it was printing out the forwarded email. I got their special, a tasty but mild mixture of eggplant, ricotta cheese, and caramelized onions. My gay best friend decided to dump a can of chili flakes on his slice. “I’m going to get an ulcer,” he declared proudly.
I’ve decided I’m a fan. The crust does a great job of displaying their creative toppings, plus comes with a perfectly burnt crunch. Marco and I ate our slices outside to enjoy the lovely spring weather we’ve been blessed with recently.
—————————————————– STALK MY APPETITE:
Dinner at Hungry Mother tomorrow/today (Wednesday!) with my aforementioned gay BFF, plus dinner on Saturday at swanky Mistral with super cool Mike. Feel free to shoot me recommendations for what I should order!
Also, entries on a lovely Chinese feast at Mulan in Cambridge soon (totally overdue)… I may go out for dim sum this weekend, probably at Hei La Moon or Gitlo’s, per Lena‘s advice. Her boyfriend makes a mean coffee, by the way.
I recently had some more dim sum at Winsor Dim Sum Cafe on Tyler St in Chinatown. Had a tasty morsel of beef stomach with scallion and ginger plus some less impressive fried turnip cake. (Initially delicious, but the middles proved tasteless, mushy, and cold. Plus, not enough hoisin sauce.) Beef stomach is really all about the chewy texture. I’d go back and try their spicy Szechuan version sometime.
Also hoping to make it out to Porter Square Exchange Mall. I have been dying for good takoyaki.
My yummy $1 oysters at Rialto are now up on 3 Buck Bites, check it out!
Finally, exciting news from KO Prime, where I had my delectable calves brains, detailed in video. My awesome server sent me an update email on my request for bull testicles to be added to the menu. The email was charmingly entitled “BALLS,” and informed me they’ve got the balls, now they’re working on recipes. I’ll update you all on this important ongoing story.
Even more finally, I will be Shanghai this summer beginning early June. If you have any must tries, let me know!
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