Food for Thought

Dinner last night. Lotsa wine, no tequila which I suppose now makes me a double liar. Also, in lieu of fringe I wore floral and stripes as a way of adapting to the fact that the temperatures were low and my lower limbs were somewhat unshaven.

Top, Urban Outfitters. Vest, Rag & Bone. Clutch, Marc by Marc Jacobs. Jeans, J Brand.

Shoes, Pour La Victoire. Nars Orgasm Blush. Tom Ford Perfume. Madewell bracelet.

I’m not going to say the name of the restaurant because I don’t have a lot of nice things to say and I’m more of what they call a gossiper. Plus, I already told you the genre and neighborhood so if you’re really dying to know I’m sure you can figure it out on your own. Double plus, if you ask me I’ll tell you.

During dinner, I often shift into my food-critic alter-ego to analyze the precision of the cooking techniques (“This steak is SO not medium”), the creativity of the dish and the appearance of the plate. I’m telling you, they could someone should pay me for this stuff. Last night, the filet was very much overcooked, the swiss chard was so salty I couldn’t eat it, and we were pretty sure that the cornbread puree was cornbread batter. The goat-cheese cheesecake was overcooked and tart, with really-tart strawberries on top and stale, whole pistachios on the side.  The meal was not terrible, but it wasn’t great either.

Being that we are now law school graduates and were nearing the end of our second bottle of wine, we took the conversation up a notch to discuss the overall complacency of food, restaurants and eating in general. This was the third or fourth time we went to a restaurant recommended by friends that turned out to be mediocre at best. When did it become acceptable to serve a relatively expensive yet totally mediocre steak? Just because something is a filet, or a short rib doesn’t mean it’s automatically delicious! Where is this going? Mom? Are you still there? 

Seriously, with all this worry about organic-this, low-cal-that, people seem to have lost focus on what actually tastes good. All cheesecakes are not made equal. Stop eating bad cheesecake. Please. Because then there won’t be bad cheesecake anymore and then I don’t have to risk bad cheesecake after I turn down the chocolate molten cake. Please.

Jewelmint Earrings. Vintage Cigar Box.


Myers + Chang

I hate to complain about going out to dinner. But sometimes I can’t help it. I will say, it takes a lot for me to complain, so what will follow is…constructive criticism. Myers + Chang in Boston. Big expectations. But ultimately I ended up disappointed.

To be fair, I went to Myers + Chang midway through a pretty remarkable, week-long-or-so eating marathon, so some of my distaste could have been a physical response from my body saying “Please stop eating so much all the time.” But, I doubt it because I’m pretty sure my body has never said that to me.

To start out, its adorable. It’s in the South End and its painted like a dragon. Inside, its comfortable and enjoyably kitschy. The kitchen is in the middle of the dining room, and so you get the full experience of the street-food dim sum that Chris Myers and Joanne Chang intended.

From there, though, I was unimpressed. We ordered one of their set menus, which was actually the perfect amount of food for the two of us, and expected that it would be akin to a “Tasting Menu” of Chef-recommended dishes. The tamarind-glazed cod was absolutely fantastic, the broth was delicious and sweet, the fish was cooked perfectly.

Our spring rolls were filled with limp, flavorless vegetables and lacked all of the springy crunch that makes spring rolls delicious, our salmon sushi roll was overflowing with overcooked fish that overwhelmed all of the other ingredients. The lemongrass potstickers were all lemongrass, and only good when coated in the dipping sauce. We considered ordering a few other dishes in the event that we just got some that we didn’t like, and got braised pork belly buns that were all buns.

It may have been more fun as a double date, with the emphasis on drinks rather than food. The concept is fun and unique, but the food just can’t stand up on its own. I thought it would turn into my go-to, but unfortunately, I don’t think I will go back.