Every Boston burger fan already knows that Craigie on Main (853 Main St., Central Square, Cambridge) is one of a best in a burger game. Earlier this year, a Cambridge buttress added a vegetarian burger to a lineup. Available usually on Tuesdays and usually during a bar (and usually until it sells out), Craigie’s unfeeling burger ($18) is a mix of roasted black beans, brownish-red rice, and lentils, surfaced with roasted mushrooms, tahini, fermented black bean powder, miso powder, and pomegranate molasses. Note: It’s not vegan; egg is used to connect a patty.
That’s not a usually new further to Boston’s veggie burger scene. Boston-based burger sequence Wahlburgers is in a routine of rolling out a meatless though meat-tasting Impossible Burger during locations nationwide. The grill is commanding a four-ounce patty with smoked cheddar, lettuce, caramelized onions, chili spiced tomatoes, and “Wahlsauce.” (This burger is also not vegan.)
Is Boston entering a golden epoch for diners looking for some-more meat-free options? In other new news, Quincy is removing a vegan drink hall, and a seitan-focused vegan food truck is attack a Boston streets in a few weeks.
Yep, it’s snowing. A lot. Don’t go outward if we can equivocate it, though if we contingency try out, a lot of restaurants are formulation to stay open for during slightest prejudiced of a day. We’re tracking openings, closings, and specials all day over here. Keep in mind that a roads are terrible — MEMA and all a other state agencies are revelation we to stay off of them if probable — so cruise treating grill staff additional pleasantly if we do go out.
Think summery thoughts: Richie’s Slush is apparently reopening a Everett location (2084 Revere Beach Pkwy.) soon. “We are still operative out a few some-more kinks before opening a doors. Our idea is to open when a continue is only right,” a business posted on Facebook.
Changes are stirring during Bistro du Midi (272 Boylston St., Back Bay, Boston). Back in early 2016, executive cook and partner Robert Sisca departed to be corporate executive cook during a imagination unit growth in Providence with mixed restaurants, and Sisca’s longtime sous cook Josue Louis was promoted to executive cook in his place. Now, Sisca is back during Bistro du Midi as executive cook and partner (with Louis presumption a purpose of cook de cuisine), debuting a new menu meant to move a grill from classical Provençal food to some-more of a “French-meets-Coastal New England feel,” with copiousness of seafood. Plus, Himmel Hospitality Group (Grill 23, Post 390, Harvest) — that has always been a prejudiced owners of Bistro du Midi — is now holding over all day-to-day operations.
Boston grill sovereignty builder Charles Sarkis has died during 78, the Globe reports, due to complications from mind cancer, that he had battled given 1995. Sarkis was once behind over 30 restaurants, many in Back Bay, including Abe Louie’s, Atlantic Fish Company, Charley’s Eating and Drinking Saloon, Papa Razzi, and more.
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