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In a region where Portuguese fisherman played a significant role in whaling history, and maritime industry, the cuisine fortunately left its mark, as well. Various restaurants combine clams and sausage, where typically not found. For the true real deal, you want to head to Boston’s South Shore, and ideally New Bedford.

The Portuguese restaurant I can’t get enough of, is Antonio’s. A fairly large restaurant, with an open dining room full of locals, and a welcoming staff, it’s best for “dining-in”. Yet, during the Covid – 19 quarantine, my family found the food also holds-up extremely well, “to go”. Though, the portions are huge, so bring someone to help you carry. That is particularly true for the paella. While I don’t want to deprive these guys any business…the “Paella for one” is a large meal for two. And, the “Paella for two” …well, you do the math…but it could probably feed six!!

A dish native to the working docs of New England, done Portuguese style, we were beyond pleased with the bacalhau (bacalao), or salt cod. Moist, and not overly salty, the dish was well balanced with chopped hardboiled egg, sautéed onion and potato.

An appetizer of Littlenecks & Shrimp, sautéed in a saffron, garlic sauce was divine. And, while we haven’t yet tried it, they are extremely proud of the Littlenecks Bulhao Pato, sautéed in olive oil, garlic & parsley – apparently a favorite of Martha Stewart’s when she visited.

One of my very favorite dishes was the Pork Meat Ribatejana with Shrimp & Littlenecks. Cubed fried potatoes with a little vinegar brought it home…which was exactly where I brought the leftovers!!

Antonio’s

Coggeshall 267 Coggeshall St, New Bedford, MA 02746

Portugese

(508) 990-3636

MEXICAN STREET CORN & TACOS Happy, Happy, Joy, Joy.

#streetcorn #elote #tacos #smokedpork #pineapplesalsa #palmbeachmexican #corntortillas #cotija #palmbeachfoodie #travelingchef #bostonfoodie #floridavacation #hiddengemflorida
#westpalmbeach #dinewestpalmbeach #mexicanamerican #feedmeseymour #shackwiththechef

Cholo Soy Cocina

3715 S Dixie Hwy, West Palm Beach, FL 33405

Mexican

(561) 619-7018

Dumpling Kingdom

137 Harvard Ave, Allston, MA 02134, USA

Chinese

(617) 562-8888

Set right on the water is a small little joint that appropriately looks the part of a quintessential New England lobster shack.
They serve only five things - Hummel all beef hot dogs (locally made, in New Haven), Sweet Italian sausage, lobster rolls, chowder and a salad. No need for anything more.You sit on picnic tables, as it should be. There is no indoors, though there is some covering for a bit of shade, or in case of rain. While I wanted to try everything, as usual, I stuck to the lobster roll. After all, we were following this later lunch with an early New Haven pizza dinner, in an hour and a half. But, I can certainly vouch for the lobster roll. Served in a soft split-top sub roll, it was filled with warm lobster meat, and melted butter. Although I do love the shaved side hot dog bun, this bread served it’s purpose admirably. And, I always prefer warm lobster and melted butter to cold meat & mayonnaise. Of course, there are many cold lobster rolls that are also sensational

Lobster Landing

152 Commerce St,Clinton,Connecticut,06413

American

Seafood

(860) 669-2005

Website

This is my kind of place!! Of all the restaurants in American, South Philly Barbacoa is near the top of my list. I love the feel of the place. It’s a little joint, with picnic table style eating, that only does a few things, but does them incredibly well. And, those things are poetic in their simplicity and authenticity.

Featured on Netflix’s Chef’s Table, the restaurant was born out of necessity by Christina Martinez, a Mexican immigrant fired from her pastry job in a Philadelphia restaurant, because of her illegal status. Needing to make money for her daughter’s schooling in Mexico, she and husband Ben opened a small taco cart serving the food her father taught her to make as a child; lamb barbacoa. Definitely watch the incredible Netflix special to fully appreciate the beauty of the dish’s preparation, and Christina’s journey to becoming a symbol of, and fierce advocate for, immigrant rights.

The restaurant offers signature lamb barbacoa, pancita, pork, or veggie tacos. The lamb and pork tacos were sensational. The lamb particularly tender and juicy; pancita appropriately spiced Menudo; and the pork - extremely flavorful. The meat is openly chopped with a machete-like knife and served atop fresh masa tortillas made by young women before you. Tortillas are even made with an imported species of corn, grown for the restaurant in nearby Lancaster. Top your tacos as I
did, with chopped white onion, cilantro, and lime, or with nopales (cactus) and sautéed peppers. Additionally, we ordered the lamb consommé. Utilizing the
main ingredient is a light, but rich, unctuous broth with chickpeas &amp; rice. For dessert I was delighted to see a pineapple, raisin tamale. Not too sweet, how can you go wrong for $1.

It’s cash-only. But, then again, it is always helpful if you can plan ahead, and pay independents with cash. We would all like to help small businesses avoid credit card fees.

South Philly Barbacoa

1140 S 9th St,Philadelphia,Pennsylvania,19147

Mexican

(215) 694-3797

Tanám is a tour de force! A worker owned trio of dynamic women run the only restaurant in Boston showcasing the food of the Philippines. An exploration of cuisine & cocktails from an infrequently encountered corner of the world, is nestled into Bow Market; a 1920’s former carport in Sommerville. Yet, the restaurant is so much more than a typical eatery.

Kyisha Davenport, Sāsha Coleman, and Ellie Tiglao formed a culinary collective “dedicated to sustainable sourcing, workplace fairness and the celebration of food as culture.” Educating diners about Filipinx and Black American cuisine, they serve what might be referred to as narrative cuisine. With the dishes, and verbally, they tell the story of the origin of the food, the marginalized people who harvested it, the various colonizers, and more recent people who misappropriated it. Politically aware and socially responsible, they admirably reclaim Tiki culture through successfully creating an Afro-Tiki experience.

Maestro Ellie Tiglao and culinary wizard Sāsha Coleman collaborate to introduce an array of food that is beyond tasty, with wonderful texture, succulence and beauty evocative of Southeast Asia or the South Pacific. Tropical flavors of coconut milk, pineapple, mango and papaya are married with pork, sticky rice, shrimp paste and fish sauce. Sweet and delicate baby milkfish, ubiquitous in the Philippines is marinated and pan fried. And, if particularly lucky, you may try peanutty kare-kare stew with oxtail and eggplant.

Covid has temporarily changed service style, which is usually organized around a single, long, white, communal table for ten. For $70 dollars, two nights a week features grand platters teaming with lobsters, and up to 19 dishes of all manner of delicacies meant to eat with your hands “Kamayan Style”. All set on on palm leaves.

Weekends feature “Storytelling Dinners”, and an even more involved extensive tasting menu for $90. And every night at 10pm, and all night on Thursdays, Tanám servs unparalleled cocktails and light but delicious fare.

The unique Tanám cocktail program is an experience unto itself. Like the chefs with their food, Kyisha Davenport is an extraordinaire storyteller; a sort or Bob Dylan who’s traded in a harmonica and acoustic guitar for a backbar & shaker.

Her inspiration being those marginalized by the Afro American experience, along with Spanish/Indian/Asian flavors that inform Philippian culture, and Tiki chic. ‘Resy’ appropriately describes a segment of Kyisha’s creations, stating that the infusions are… “part of a new cocktail guard symbolically reimagining tiki’s problematic past in the hopes of pushing it forward for the future.”.

Libations are woven like beautiful tapestries with ingredients like yam-infused genever, coconut wine, and roasted pineapple. And the restaurant respects those who want to experience her creations, but are not drinking, mixing thoughtful mocktails.

Davenport’s a 2019 inductee in the United States Bartender’s Guild and Bluecoat’s Sons & Daughters of Independence Leadership Program. Additionally, both Tiglao and Davenport are featured in “How to Smash Garlic and the Patriarchy,” a book celebrating women in the local food and beverage scene.

The women also collaborate with local artists & artisans in the spirit of community, and to bring guest together over food, in unique and engaging ways.

Coleman and Davenport are also creating an aromatic-driven menu, focused on the African – American Diaspora.

One of my favorite aspects of Tanám’s identity is the trio’s social conscience, which is laudable and undeniable. One example was evident in a modest fundraising campaign which featured the cocktail ‘Give Her Flowers’, a bright amalgam of vodka, peach, jackfruit, absinthe, and soda, created in honor of Rita Hester, a Black woman whose 1998 unsolved murder in Allston sparked the first annual Transgender Day of Remembrance, Tanám donated the drink’s proceeds to initiatives and organizations that directly benefit Black transgender women.

Even during Covid, you can experience the cuisine & libations, while also supporting such a community minded restaurant. Visit the website, and follow-on Instagram, to see the many ways these dynamic women are sharing their passion!

RECENT WELL-DESERVED AWARDS

*Concept of the Year – The Boston Globe
*Best Up-and-Coming Chef 2019 – Boston Magazine
*Best New Restaurant – James Beard Award Semifinalist
*Restaurant of the Year 2019 (Boston) – Eater

Tanám

1 Bow Mkt Wy Suite 17, Somerville, MA 02143

Filipino

(617) 669-2144

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