Posts Tagged: 5DM3

The Salty Pig | Boston, Massachusetts USA

Inside The Salty Pig

Inside The Salty Pig


What to eat...

What to eat…


The Salty Pig Charcuterie

The Salty Pig Charcuterie – Porchetta, Pate de Campagne, Stracciatella, Marinated Olives, Seasonal Greens


On my walkabout of Boston, used my handy Chefs Feed app’s map feature to see what I was nearby. I found myself at The Salty Pig restaurant, but unfortunately upon arrival, did not see the recommended Pâté Sammich on the menu. Found out from the waiter that they change it up every now and then and to expect it back on their menu in the near future. When asked what’s a solid choice outside the recommended option via the never-steered-me-wrong app, he told me The Salty Pig Charcuterie is a solid choice as the Pâté that is found on the Pâté Sammich, is on the charcuterie. Delish!


The Salty Pig (information gathered 5/2013)
130 Dartmouth St
Boston, MA 02116

Mon – Fri 11:00am – 1:00am
Sat, Sun 10:30am – 1:00am

Walked to location.

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The Salty Pig facebook

Craigie on Main | Boston, Massachusetts USA




Roasted grass-fed beef bone marrow



Vermont Pork Three-Ways



Craigie on the Main, Chef Tony Maws


On Assignment for Chefs Feed!! 😀

This was a great opportunity to meet Chef Tony Maws from Craigie on Main. Was setup with a lucky one to many session where Chef Tony Maws and staff worked hard to get each dish out for me. Shot an array of dishes and each one looked even more mouth watering than the first. Don’t they look absolutely delicious!? Favorite was definitely the sweetbread. What a fabulous dish! Will definitely need to make another trip out to Boston soon to try more of Chef Maws’ cuisine.

Until next time.

Craigie on Main (information gathered 1/2013)
853 Main Street
Cambridge, MA 02139
Closed Mon
Tues – Thurs 5:30-10:00pm
Fri – Sat 5:30-10:30pm
Sun 10:30am-1:30pm

Parking deck nearby.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

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Chefs Feed | twitter 
Craigie on Main website twitter facebook


Pho Binh Bellaire | Houston, Texas USA

Ho brothers eating


Pho Ga Kho; chicken pho with a very flavorful chicken broth on side


One of the best Pho at a restaurant I’ve had to date. When my good friends Bang and Kiem Ho said this place has some great Pho, they weren’t kidding. I went with the unique recommendation of the ph? gà khô which translates to ‘dry chicken noodle soup’. Unique because the soup, first of all, is of a chicken broth as opposed to the typical beef broth. Secondly, the noodles are served dry (without the soup), allowing you to pour the chicken broth as needed. Finally, they dress the top of the noodles with pieces of chicken, egg, and fried shallots and assorted herbs.

A lovely meal with good friends!

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Pho Binh Bellaire (information gathered 9/2012)
10827 Bellaire Blvd.
Houston, Texas
Tues – Sun 8:00am – 4:00pm
(missed out on lunch? no problem! They have another place, ‘Pho Binh by Night’ that is opened when this place closes… across the street. Yeah I’m not sure on the logic either..)

Medium sized parking lot in front of the restaurant.

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Bang and Kiem Ho. Thanks for the recommendation!
Pho Binh Bellaire

Din Tai Fung | Arcadia, CA USA

Christine / Xteeener standing outside

During my layover in California checking out IMATS in Pasadena, both Christine and I agreed we had to take a trip to Din Tai Fung. I think recently I’ve been on the search for a great soup dumping (aka xiaolongbao) and I have to say, out of the places I’ve gone so far in the United States, this place has been the best. The most perfect display of elegance per the ballet of light flavorful soup and the thin thin skin. I have not yet met its equal and is why each time we’re back in Los Angeles, it’s a must that we make the hour+ drive from the airport to Din Tai Fung.

Cute toy!


Steamed shrimp and pork dumplings


Zhongzi; a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo


Spicy shrimp and pork wonton

Having had been here more than once before, I decided I would check to see if this place was on the app ‘Chefs Feed’ so I could add it to the foods I’ve ate. Come to my surprise there was actually another dish they recommended! The spicy shrimp and pork wontons…. oh wow. This thing was packed with flavor! Make sure you try this dish out.


Soup Dumplings, aka Xiaolongbao.


For those of you going for the first time, I would highly recommend going with someone who has had this food before, because there is definitely a consumer’s manual for this cuisine. It comes out SUPER hot on the steel steamers so you can kind of guess the soup in the dumplings will be the same. Yes, soup.. in a dumpling!

So just in case you decide to brave the soup dumpling solo, despite your inexperience, there are steps that most typically follow but it’s probably fair to say, you will probably get burnt tongue before the meal is over. It happens to everybody. Call it a right of passage. But oh man, it’s so worth it. The steps I recommend are:

  1. There will normally be a little plate of finely julienne ginger slices. This is meant to be combined with vinegar so feel free to pour some into the dish. (Note: make sure its vinegar and not soy sauce)
  2. Hold the chopsticks in your dominant hand and the soup spoon in the other
  3. You may want to practice your chopsticks skills because this next step could be tricky.  Pick up the soup dumpling by grabbing the tip of the dumpling. The place where the swirl on the dumpling skin converges is the most durable spot, you’l have a better chance of the soup not spilling out by grabbing there
  4. Dip the dumpling in the vinegar and ginger 
  5. While lifting up the soup dumpling, slide the spoon underneath to help brace the subject while motioning towards your mouth
  6. Much like eating a hard shell taco, twist your head as if to make out with the dumpling and nibble a small hole off the top/side. Not the direct side, since the soup would surely spill out
  7. Cautiously suck the soup from the recently made hole. Repeat until confident that the soup will no longer burn
  8. Potentially add more vinegar and ginger and once you’re sure the dumpling is semi hot/semi warm, feel free to eat the rest!

It’s definitely an experience and so well worth it. Oh! Some tips:

  • Much like how this is not your typical dumpling, the restaurant and how it operates is just as different.
  • Expect a wait and bring a pen because you’ll need it to order.
  • At the host station be sure to grab your number in line and an order sheet to start marking the amount you want.
  • The host/hostess will typically let you know if something is sold out.
  • Make sure everyone in your party is there, they wont seat you otherwise.
  • Finally, know all that you’re ordering, from the drinks to the other consumables, because  there will be at the most two or three times the waiter/waitress will come to the table. Be ready.

Din Tai Fung (information below gathered 07.2012)
1108 S Baldwin Ave
Arcadia, CA 91007
(626) 574-7068
Mon-Fri 11am–10pm
Sat-Sun 10am–10pm


A really good soup dumpling place in a small parking lot in Chinatown? Yeah, get there early, you’ll be waiting for a parking spot before you wait for your table. But trust me, it’s SO worth it.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:Din Tai Fung
Chefs Feed

Via Matta | Boston, MA USA

Fedelini with tiny clams, cherry tomatoes, parsley and lemon


Found out about this great place by means of a service known as Chefs Feed. I’ve been using this program on my phone to help find good places to eat. They currently have the larger cities within United States and are looking to spread out to other cities.

But the dish displayed was composed of perfectly cooked noodles, a simple yet wonderfully delicious tomato sauce, and some amazingly fresh & sweet clams. I will definitely be back for more. Located at the corner of Park Plaza and Arlington St, this restaurant describes itself as “regional cuisine of Piedmont, Tuscany and Emilia-Romagna.” The hostess, waitress, and management were friendly; attentive and was able to eat and leave under an hour. A great place to grab lunch!

Via Matta (information below gathered 07.2012)
79 Park Plaza, Boston, MA
Mon-Thu 11:30am–10pm
Fri 11:30am–11pm
Sat 5–11pm
Sun Closed

Available by either valet or there were parking meters about a half a block in each direction.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com


Via Matta
Chefs Feed

Cardamom Hill | Atlanta, GA USA

Christine / Xteeener holding up itinerary for our cooking class with Asha


Chef Asha explaining some theories and history behind the cuisine she cooks.


Appreciating the aromatics of the Curry Leaf


Everyone should have a spice tin! So colorful~!


Chef Asha’s spice tin.


Used the mortar and pestle to grind / incorporate the ingredients


The class listening, watching and learning; it was a lot of fun!


Vegetable Stew (made with ginger, green chili, whole black pepper, etc. in a coconut milk broth)


Aromatic Basmati rice with butternut squash and spinach.


Classic Kerala stir-fry seasonal vegetable; red cabbage


Kerala Beef Curry (chili powder, star anis, coriander, turmeric, and cinnamon)


Time to eat!

A wonderful experience to learn the basics of Kerala cuisine from such a passionate and kind individual. I will definitely need to check this restaurant out next time I’m in town. The food I had that day was great and can only imagine their other dishes are like. If anything, try the Cardamom tea. It’s fantastic!

Cardamom Hill (information gathered 07.2012)
1700 Northside Drive NW,
Suite A-6,
Atlanta, GA 30318
Mon – Fri: 11:30am – 2:30pm
Mon – Thurs: 5:30pm – 10:00pm
Fri & Sat: 5:30pm – 10:30pm

An open medium sized parking lot. Could potentially fill up fast due to the other eateries.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com