Well, a rainy day calls for a hot beverage - whether that's a coffee, cocoa or hot chocolate.

Zagat named L.A. Burdick Handmade Chocolates as having one of the best hot chocolates in the country. So, I made it a point to stop at the L.A Burdick in Boston.

Started in New York, before relocating to New Hampshire and expanding from there, this French-style confectionery makes some of the most coveted chocolates in the Northeast. One of the signatures is the dark shaved chocolate (available for mail-order). It’s a mix of three to four dark chocolates from South America and the Caribbean, generally warmed with 2% milk. However, you can go as fat as you want — whole and skim are offered, as well.

So, I walked in and immediately saw the beautiful, expensive chocolate boxes lining the walls. Beautiful wooden floors, gold-striped walls, and perfectly crafted chocolates, bonbons macarons and other delicacies.

And, I went to the counter to order my "drinking chocolate." It's a Burdick Blend Dark Chocolate, so it's a bit more bitter than I am used to. But so velvetty smooth. I almost feel like it's in the middle of the spectrum between coffee and hot chocolate - without the espresso, of course.  But, the flavor was right on point.



Grade: A

So, I woke up in Boston, intent on exploring a bit while Kaitlynn was at work. Harvard Square isn't too far, so I set off on my way to that area to sight-see, shop and, of course, eat. My first stop was Crema Cafe to fuel up.

Crema Cafe is a cute, trendy cafe that was bustling with people dressed far better than me. It was inspired by neighborhood cafes with freshly baked pastries and perfectly steamed cappuccinos around the world.

History: All of our pastries are made from scratch daily using traditional techniques. Our pastry collection combines classic favorites with our own signature creations. Whichever pastry you’re craving, at Crema it will always be just-out-of-the-oven perfection. Pair it with a latte poured with love by one of our talented baristas, and you’ve got yourself the breakfast of champions. As the day carries on, we roll out an array of freshly made desserts (including our famous cupcakes!) and a lunch menu full of hot-off-the-press sandwiches with house-roasted meats, inventive spreads, many homemade breads and seasonal soups that change daily. 

Crema has bloomed into something all its own, but our initial intentions are still at its core. From the beginning, local customers responded to Crema as their neighborhood cafe, and tourists came in and delighted in finding this buzzing local spot – it was exactly the reaction we’d dreamed of. Every time we see someone new excited to discover Crema we remember exactly why we opened. We hope Crema leaves you with a smile; whether it’s the smile from the person making a sandwich, the one from a new friend at the communal table, or the smile you feel across your own face as you take the first sip of your morning coffee. 

So, I ordered at the counter a Golden Crema, which is a latte with honey and cinnamon. It seemed like a house specialty, so I went with it. You could really taste the cinnamon in this, but the honey flavor wasn't overwhelming. It wasn't super sweet, which was just perfect for this day. It was pouring outside, and I was about a mile from the apartment so I had to pick up an umbrella at a CVS. I was mostly soaked by that point, but I sat at a high top, sipping on this latte, as the caffeine coursed through my veins, warming me up.

And a few minutes later, the bagel I ordered - asiago with herb cream cheese - was up. Perfectly toasted with a nice veggie cream cheese on top. Little bits of pepper added some texture to the cream cheese, and I enjoyed. I indulged. It was this lovely moment of serenity - so much so that I even forgot for a moment how my simple jeans and flats getup did not fit in with the business casual. Oh well.

Grade: A

After a long drive, we were exhausted once we finally hit Boston. So, we called for pizza. What else is a millennial to do?

Kaitlynn ordered from Venus Pizza & Grill. They actually had a good bit more on their menu - like subs, wraps, burgers, fried chicken, pasta, gyros, kabobs and more. Because they had pizza in their name, I went with that theme and got a calzone. It was cheese and spinach and mushroom, and I wanted to get chicken inside but I couldn't figure out that option.

So, it was huge. It was a large pie folder over and cut into segments (that's a first), but I think they put at least three pounds of spinach in there. SO much. And, that made it a bit watery. That definitely didn't stop me from eating it - it was pretty average. My problem is that I tend to think literally everything in Boston is amazing because I've had such amazing food here. But this was pretty average. I think I might try the regular pizza if we do this in the future.

Grade: C

Whilst waiting for our dinner reservations, we popped into Toscanini's for a quick drink. I didn't know at the time that Toscanini's has some of the world's best ice cream, but I did learn that they have some of the best coffee I've ever had.

The menu featured quite a few options that sounded good, but the "hot Vietnamese" was different. Vietnamese coffee is known for the sweetened condensed milk, and it was glorious. It balances the dark-roasted Vietnamese coffee, and I instantly fell in love.

I regret that I didn't get a chance to try the ice cream, but the coffee was out of this world, so I'll definitely have to stop back.



Grade: A

Dubbed as having one of the best burgers in the country, Boston's Craigie on Main had high expectations.

There's something about the burger that makes it so quintessential American. It can be found in its most basic, homestyle form at backyard BBQs, or you can find it in a fine restaurant topped with foie gras. It's versatile and iconic. So, when I have the opportunity to try a new take on this classic, I'm all in.

Craigie on Main is a high-end French restaurant serving duck rillettes, sweetbreads and the like. But Chef Tony Maws - a James Beard award winning chef known for his snout-to-tail approach to cooking - decided to begrudgingly add a burger to his bar menu because it's a crowd favorite. But he wanted to make something tasty and inspired by his own burger preferences - since everyone has their own opinion on what makes a good burger.

He spent six months perfecting this burger. Each component is made with care. The bun is a housemade milk-style bun - soft, but also firm to support the weight of the burger - buttered and griddled on plancha. The 8 oz. grass-fed beef patty is ground with shoulder, short rib, sirloin tips, bone marrow and suet. It's not a super finely ground - he says sausage is compact. Hamburger shouldn't be totally smooth. It's cooked in a CVap oven and finished on the plancha to get a good crust. The cheese is Shelburne Farm cheddar which has been aged for two years. It's topped with a mace ketchup - because a bottle of Heinz wouldn't be keeping with the spirit of the restaurant. And, the burger is topped with lettuce and onion and "burger vinaigrette," which is basically the burger juices. When they're in season, he adds sliced tomato. On the side are some extra ketchup, red wine vinegar pickles and celery root slaw.

Did I mention this burger has also made it on Eater's list of 12 Most Elusive Burgers?



They only make 18 of these burgers a night - because that's the amount of the beef blend that they can get at a high quality per day. And, they are really, really popular. Even overhyped, Maws says. It's clear Maws has a bit of an ego and doesn't see why this burger became so popular. It's just a burger, afterall. But, that only adds to its intrigue.

I made reservations for 5:30 p.m. in the bar area (the only place it's sold), and we lined up at about 5 p.m. outside. There was already a line before the restaurant opened. But the last thing I wanted was 18 other people to have reservations right at opening and order the burger. So, there were about six people in front of us when we got inside. The burger is not on the menu, but the servers pretty much know what people racing to get in the door at 5:30 p.m. want.

We were served small gifts from the chef to begin with - liver & celery and pickled herring on a cracker. The herring was better than the liver, but both were decent.

Then, we had some rolls which I wasn't super excited about. They weren't warm, and neither was the butter. So, those two together don't mesh. But, I was ready for the burger. After what seemed like forever, we were finally rewarded.

The burger was really quite good. It is a substantial burger - moist, flavorful, not too greasy, perfectly spiced. I know that some may say I ruined it by using the extra ketchup, but I loved it and used every last bit. I think it needed that extra sauce. But you won't find a better quality burger. The meat itself is just beyond. There's definitely a hint of umami flavor there that I couldn't get enough of.

So, yes, it's a pretty damn burger. Definitely within the top 5. If you're in the area, be sure to get your hands on one just for the pure fact of knowing what a burger patty should taste like. Hint: it's this.

It also came with house-cut steak fries that are baked and fried and seasoned. These were thicker cut, but delicious. If you need me, I'll be over here re-living this moment and letting my mouth water in anticipation of getting a taste of this again.

Grade: A

PAUL Bakery was just a blip in our trip, but I did get the opportunity to taste test some of their tasty macarons. PAUL, a French bakery, is located in Assembly Row and has a few locations in DC, Maryland, Virginia and throughout Boston.

We sat inside, a refuge from the rain that day, and I stared down the case full of freshly baked bread, finely crafted desserts and delicious drinks.

Paul is a French chain of bakery/café restaurants established in 1889 in the city of Croix, in Northern France, by Charlemagne Mayot. It specializes in serving French products including breads, crêpes, sandwiches, macarons, soups, cakes, pastries, coffee, wine, and beer. (Wikipedia)

Friends had some coffee, and we got macarons to go. Funny story: Kaitlynn's boyfriend, Josh, has been on a quest to perfect macarons for the past year. And, he has done it. But he wanted to do a taste test. And, PAUL's macaron was one of them.

So, I tasted this macaron - not having any idea where it was from - and ranked it as my most favorite amongst them! It was coconut, and had light cracks in the exterior, but the inside was super creamy and soft. Here are my notes from the ordeal:



Taste
Texture
Overall presentation

1 - small, cracks, lighter, coconut, least crunchy, filling blends seamlessly (Paul)
2 - largest, lots of filling, extra creamy, softer outside, filling a little dull (kung fu tea)
3 - fancy stripe, crunchier outside, air pocket, light creamy (finesse)
4 - small, uniform, too crunchy, large air pocket (Josh's)

Ranking: 1324

So, verdict is PAUL's has my favorite macaron in Boston. Thus far. Very yummy!

Kaitlynn took us to one of her favorite lunch spots near work: Cafe 472. This small cafe is kind of located underground and serves up basic soups, salads, sandwiches, paninis, smoothies and frozen yogurt.

I don't know that they have a specialty item that they take a lot of care to prepare; I think it's more a quick shop that has a bunch of different items for an easy lunch spot. When we first entered, I noticed the folks weren't especially thrilled, as they continued on their phones, but it gave me a chance to look over the menu. I ultimately decided on a "melt," a turkey and cranberry chutney melt with pecans, brie cheese and baby greens.

For one, this melt was huge. Like, footlong sandwich huge. The bread wasn't exactly panini-style, so it was a bit thick and bready for the sandwich. And, the meat was just deli slices. I was sad to not see hunks of real turkey. But, plenty of brie, cranberry and maybe too many nuts. But, I do love this flavor combination.

So, I think it's a decent, quick option for lunch, but nothing too special. But, if you're hungry, definitely a good option to fill your belly!


Grade: B

You guys. Walking around Assembly Row in Boston, I saw a giant red store that said "Sugar Heaven." I mean, how can I not be enticed with giant candy canes and trees with candy hanging from them?

This bright store is filled with colorful candies of all sorts. Chocolates, gummies, candies, lollipops, etc.

I picked up a plastic bag and made my way through all the different bings, picking up a gummy turtle here, a caramel there, a chocolate in the middle.

Do we have an amazing candy store like this in West Virginia?

I stumbled upon Legal on the Mystic. This location is one offset from the larger "Legal Sea Foods," which is a fish company in the restaurant business, according to its website.

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness. 

In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: Legal Sea Foods is a fish company in the restaurant business. 

George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century. 

It’s not a fish tale, but a tale of fish 60 years in the making…of a family-owned seafood market that spawned a restaurant company. View our restaurants’ placemat that details our history.

There are a number of other Legal Sea Foods restaurants in the Boston area and beyond. Legal Sea Foods is definitely a ~thing~ in the area, so I was happy to finally try a little taste of this classic restaurant.

With a nod to the industrial past of the location, Legal on the Mystic was built to have a broad appeal and meld traditional with contemporary. The menu was assembled to provide a casual, social dining experience. The emphasis is on plates to share, salads, pizzas, sandwiches and tacos, but there are also options for those who prefer more classic Legal entrees.

Legal on the Mystic takes its design direction from the early industrial development that occurred at Assembly Square. By using materials such as steel pipes, metal mesh, steel, concrete and brick, the space takes on an industrial feel reminiscent of the history. The expo kitchen serves as a backdrop to the restaurant, while the bar is the focus. Large garage doors allow for open air dining and entry to a riverside patio that’s topped by a 20’ tulip umbrella.

I pulled up a seat at the bar and saw another guy drinking a Bloody Mary. That sounded perfect for a random weekday drink. A Bloody Mary has a bunch of random ingredients - but mainly tomato juice and vodka - but can contain Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, cayenne pepper, lemon juice and/or celery salt (Wikipedia).

• Bon Appétit magazine touts a meal at Legal Sea Foods as among America's "Top Ten Tried-and-True" dining experiences. 
• Legal is also included in Patricia Schultz's popular guidebook, "1,000 Places to See Before You Die."
• Best Seafood Restaurant, USA Today, 2013
• Boston's Most Popular Restaurant, Zagat, every year since 2003
• Most Admired Restaurant, Boston Business Journal, 2013 and 2012
• Best Classy Restaurant for Kids in Philly, Philadelphia Magazine, 2013
• Best New Restaurants, Legal Harborside, Esquire magazine, 2011
• Listed in 1,000 Places to See Before You Die: A Traveler's Life List, Patricia Schultz
• Legal Sea Foods clam chowder served at every presidential inauguration since 1981 (Wikipedia)

I can tell you that this one contained celery and definitely some horseradish. It was quite spicy, but I was very into it. Especially because I ordered some snacks to go with it.

Oysters seem to be another ~thing~ here. I ordered a "Big Rock," "Merry" and "Wianno" oyster. One of each. I have no clue which is which, but I can tell you there was one that was far cleaner and sweeter than the others. I can see why people who may have only had one kind of oyster thing they may not like them because they can vary so greatly.

So, I can tell you a Bloody Mary goes very well with a few oysters. That little heat and tomato flavor is a nice fit. Both the cocktail and the food were quite food. I know this place sometimes get a reputation for being overrated, but you can't go wrong with a good Bloody Mary and a handful of oysters.

Well, I really enjoyed this restaurant. I loved the vibe; it was calm inside, but nice to see the hustle and bustle outside as I people watched. The bartender talked me up - which I didn't hate. Overall, nice place to spend some time.


Grade: B