What are Boston steak tips, why are they delicious, and why are they different from the steak tips in the rest of the country? We’re going to attempt to answer these questions with a series of road (and T) trips throughout Greater Boston.
Standing atop the MIT Alps I saw a pale city splayed out in all directions. And yet here, atop the largest deposit of winter’s harvest, I saw no frozen necropolis.
Every September, East Somerville Main Streets holds a celebration of local cuisine, the Foodie Crawl. For 2014’s preview, we focus on two newcomers to the scene: La Brasa and Rincon Mexicano.
You get to towns like Bryan, Texas by driving long miles. You drive past grazing cattle. You drive past trees of oak and mesquite. You drive past the ingredients, what the barbecue is made of.
The best description of Craig Meek’s Memphis Barbecue came around 2 a.m.: “You wrote a book about your city through [freaking] barbecue. How cool is that?!”
The night was far younger than we realized. Someone invited us to have a drink at Wild Bill’s, which a local would later call “the last real place in Memphis.”
It was about 3 a.m. and time to eat dinner again. Even before leaving the Northeast, we’d labeled the ribs at Alex’s Tavern one holy grail of our Memphis quest.
