Nostalgic Hunger

So I'm thinking about all of the great food I have been fortunate enough to enjoy in the past week.  Friday night, my boyfriend and I went to The Chateau in Westboro and stuffed our faces with the most AMAZING bruschetta.  We're talkin' serious bread with warm gooey mozzarella and some seriously marinated tomatoes and onions.  Perfection. (And under $5 - WHAT!?)

Then I had a nice Italian trio with some classics - lasagna, Fetuccini Alfredo, and chicken parm. All were wholesome and delicious, but I'm the kind of person who needs my taste buds challenged by something unexpected and interesting. I can totally get down on some alfredo goodness, but these classics did not compare to my order last time I was there - tender butternut squash ravioli in a sage cream sauce with shrimp. Oh man. 

On Saturday I went to visit my grandmother, great aunt, and great uncle in Andover for a fabulous lunch. We went to a very classy Italian place (I'm on a roll here) and I had the best lobster ravioli of my life.  I started the meal off with a glorious Caprese Salad - an elegantly layered tower of tomato and fresh mozzarella, garnished with basil and generously drizzled in sweet balsamic and olive oil.  This is my favorite salad - simple, tart, flavorful. I can't get enough. 

The lobster ravioli was truly to die for, with a creamy filling and juicy lobster pieces. Homemade pasta is so refreshingly tender - you can taste the difference.  The white wine and lemon sauce was the perfect accompaniment, the lemon juice noticeable and playful against the aromatic lobster meat.  A little pricey, but absolutely worth it.

I would keep going, but my nostalgic hunger is killing me. More to come. 

Haiku Brings the Best of Asian-French Cuisine to Worcester

Take an infamous sushi chef with a French culinary background, combine with an award-winning mixologist, and you get Haiku: an Asian-French fusion dining experience with a sophisticated lounge atmosphere. Haiku's fresh, flavorful, and creative menu features an impressive range of Asian dishes with a distinct French touch. Apart from the mouthwatering entrees and distinctive appetizers, Haiku's menu offers a wide selection of sushi, from quality nigiri and melt-in-your-mouth sashimi that boast the freshness and delicacy of the fish, to exotic rolls that embody chef Kenzo's ability to artfully combine unexpected ingredients. Haiku's regular customers know Chef Kenzo's talents, and the staff takes the time to learn their customer's tastes and preferences so each visit is a personal, customized experience. Haiku embraces the customer's desire for the full experience of dining, socializing, and savoring their food. So sit down, have a few of Jack Cheam's signature cocktails, and let Kenzo make you something wonderful. 

Lolita

A beautiful concoction of vodka, strawberry puree, basil, lime, and simple syrup. This cocktail brings clean, sweet fruit notes enwrapped in a soft vanilla flavor. Ask Jack for drink recommendations as you order your meal, you won't be disappointed. 

Sushi Platter

A plate of fresh tuna, salmon, yellowtail, and a roll with salmon, mango, cucumber, and sprouts. Each piece of

 fish stands on its own, uncompromising in freshness and quality. The beautifully arranged Shiro Magura (white tuna) is a must-try: its creamy texture melts on the tongue and lingers in a soft buttery finish.

 

Phoenix Roll

This charming roll exemplifies the art of inspired maki. The flavors and textures of sweet fried onions, crispy cucumber, fresh tuna, scallops, and pickled radish, wrapped in a mild soy paper, come together to proliferate the perfect bite, at once soft, crunchy and savory, with a light burst of sweet onion.

Lobster Tail

Any lobster lover will swoon for this incredibly succulent, tender lobster tail in a creamy herb sauce. Typically served with The King surf and turf: 4 ounces of tenderloin, 3 chops of lamb, and jumbo sea scallops, all topped with chef's choice of sauces. 

Haiku has gained many loyal customers since its opening in 2006, thanks to the large fan following that Chef Kenzo has acquired over his last 10 years in the area. When El Basha owner George Sakhat decided to open the restaurant, he wanted to bring a new energy to Worcester. Sakhat approached Chef Kenzo, who previously had a strong presence at Willy's Steakhouse and Zipango, and wanted to give him a place to showcase his unique culinary talents and carefully crafted dishes. Jack Cheam, Kenzo's nephew and an award-winning mixologist, was brought in to develop the intimate bar and lounge atmosphere. Both Cheam and Kenzo are the faces that personalize the experience for each customer; hospitality and good taste run in the family.  

The usual degree of separation between customer and chef is stripped away at Haiku, as conversation between the two is common, even encouraged. Sitting at the sushi bar, one can talk with Kenzo as they see their dinner being prepared, and delight in the pleasant surprise of new flavors. The mutual love between Kenzo and his customers is delightfully apparent. Ask him to surprise you, and he will send out something inventive based upon what you like.  

Haiku's menu offers soups, salads, appetizers from the sushi bar and kitchen, steak entrees, seafood, poultry, and an impressively extensive selection of nigiri, sashimi, hosomaki, and ura maki. The real gem of the menu is the "Creations by Kenzo," where one can find the Worcester Maki (beef tenderloin cooked to order, scallion, and sweet potato in a soy wrap), Parisian Maki (foie gras, apple and fig confit and fine herbs), and Exotica Maki (shrimp, pineapple, avocado, cucumber, radish and sweet sauce). Entrees such as the Creamy Wasabi Tuna Steak, and the Grilled Pineapple Chicken Breast in a rum and Port wine sauce, are equally thoughtful and artfully executed.  

One of the finest qualities of a top chef is his/her ability to create something new and spectacular from differing, uncommonly paired ingredients. And with the variety and range of ingredients that Kenzo has at his fingertips, the possibilities are far from limited. Kenzo uses the maki roll as a foundation for playful pairing of tastes and textures. A roll can be elegant, simple, savory, light, or as complex as desired. One bite at a time, each maki piece is its own entity, worthy of slow appreciation and savoring.  

When asked what their favorite menu item is, both George Sakhat and Jack Cheam answer, "anything that Kenzo makes." This kind of trust and respect for the chef extends to new and old customers alike, and exemplifies the kind of relationship people have with their food at Haiku. Additionally, Kenzo is happy to make menu substitutions, with an "anything is possible" attitude.

Haiku can satisfy your curiosity for the exotic, or introduce new ways to think about familiar foods. Between Chef Kenzo's extraordinary culinary talents, Jack's experienced wine, saki, and cocktail pairings, and the intimate ambiance of the restaurant itself, customers can rest assured that their best interests are being served by people who love what they do.

Flying Rhino

Since 2000, Flying Rhino Cafe and Watering Hole has been spicing up Shrewsbury Street with its colorful decor, fun atmosphere, and multinational menu. Flying Rhino defies simple definition, its food best encompassed by two words: eclectic and unpredictable. Flying Rhino 

challenges the traditional paradigm of the restaurant experience, offering classic dishes with a creative twist, inventive sandwiches, globally inspired entrees, tapas-portioned plates, and a multitude of exotic flavors that take your taste buds on a journey. With a menu of great variety and unmistakable quality, it is safe to say that everyone's tastes can be satisfied at Flying Rhino.

Goat Cheese Terrine

Sweet basil pesto and sundried tomato spread harmoniously compliment a generous mound of cool, creamy goat cheese, adorned with pine nuts and warm, toasted Ciabatta bread. This artful appetizer is a cheese lover’s dream – playing out the classic love affair between cheese, basil, tomato, and fresh bread.

Thai Chicken Lettuce Wraps
Colorful and fresh, this "Wild Bite Safari" appetizer encourages creative combinations and sampling of different Southeast Asian flavors. Featuring savory seasoned chicken, crisp shredded vegetables, and a choice of two tangy Asian dipping sauces (peanut sauce and soy), these fresh lettuce wraps are a light and flavorful way to satisfy your pre-meal cravings. Playing with your food has never been so rewarding!

Bayou Scallops
Succulent seared scallops rubbed with Cajun seasoning, and drizzled with spicy, creamy Bayou Dijonaise. Served with teriyaki infused rice and grilled asparagus. Light, fragrant, and pleasantly spicy, this dish showcases a fine balance between Cajun flavor and the delicate sweetness of the meat. This “Entrée Coastal” is highly recommended for any seafood fanatic. 

Jack's Sirloin
14 oz grilled strip steak covered with a tangy Jack Daniels demi glace, piled high with crispy fried onion strings, with a potato and vegetables on the side. A long-standing menu favorite, this sirloin bursts with flavor, the smoky meat playing against the sweet piercing flavors of fried onion and Jack Daniels sauce. The steak may be ordered “naked,” but it would be a shame to miss out on the whole experience.

Photos by Hannah Salzman-Gubbay

So where did the Flying Rhino get its name? The rhino - a symbol of size, strength, and rarity - flies around the world and gathers culinary inspirations along the way. Continually evolving and finding new ideas for recipes, the rhino embodies the free spirit and whimsical creativity that lie behind each dish.  

Co-owners Paul Barber and wife Melina originally wanted to open a tapas restaurant, in order to encourage customers to sample a greater variety of flavors. As the Flying Rhino evolved into being, the Barbers found a way to offer both tapas-portioned plates and entrees, all with the originality and diverse ethnic influences that they originally intended. "Menus are always flowing back and forth creatively, giving people a reason to come back," says the culinary couple. Instead of granting full authority to a head chef, the Barbers describe the menu development as a collaborative process. Each dish has a story, inspiration, and personalized touch that bring it to life.  

For Paul and Melina, dining out should be an experience that stimulates all of the senses. This philosophy is evident in the warm, intoxicating colors of the restaurant's interior, thanks to the artistic vision and talents of Melina, who paints the tables and tablecloths so that your food is placed upon a vivid work of art.  

This is a place that reminds you what can be accomplished with quality ingredients, passion, and a little bit of imagination. Comfortable and familiar, yet enticingly exotic, Flying Rhino invites customers to embrace adventure through flavor and fresh cuisine. Flying Rhino also boasts an impressive drink menu, so bring your friends to the "Watering Hole" and enjoy a night on the town. With a highly established reputation for excellence, warm atmosphere, and a menu that speaks for itself, there is no doubt that the Rhino will continue to bring fun, unexpected culinary delights to its customers for long beyond its upcoming 10th anniversary.  

Flying Rhino Cafe. Bold. Original. Delightfully Surprising.

One Love Cafe

Brown Stewed Chicken

I was first introduced to One Love Café in the fall of my freshman year at Clark University.  I took a cold and slippery walk down Main Street to the little café, so perfectly tucked away that I could have easily passed by without knowing it.  Entering the café, I was enwrapped in the warm colors, smells, and sounds that starkly contrasted the dull chill of the Worcester streets.  One Love is a special place that delights more than just your taste buds; it evokes a feeling of Jamaican culture through art, reggae music, plants, and a cozy hospitable atmosphere that makes the visitor feel as if he/she has traveled to a Caribbean home for dinner.  Here you are free to take your time, savor your meal, and enjoy the company of those around you.

Though I often find myself prescribed to a distant customer role at restaurants, my friends and I felt like a part of the family, thanks to the genuine hospitality of Venice, the owner and only chef of One Love.  Approachable and jovial, Venice gets to know her customers while preparing their meals.  The intimate space induces a relaxed and familial ambiance, as you can see Venice cooking for you while vibing to the music.  Things haven’t changed since the first time I ate at One Love; it is still an experience that elevates me from all of my petty concerns. This is the place for good company and great food.

The menu at One Love features native Jamaican dishes under categories of “Likkle Tings” and “Big Tings,” such as jerk chicken, meat patties, and even dishes not typically found in American restaurants - curried goat and oxtail.  Most of the meals have a simple and hearty balance of protein, vegetables, and carbohydrates.  All dishes are served with rice and beans or cabbage, depending on what Venice has in her kitchen at the time.

Before the main entrée is served, Venice brings out a salad made from fresh mixed greens and a light mango dressing, followed by a complimentary plate of sweet plantains, whose light crisp give way to the tender gooey fruit.  Water is served from a pitcher with fresh fruit at the bottom - such as watermelon or pomegranate - so that the water is infused with clean subtle flavors.  The salad and plantains are a delicate and fresh start to the hearty meal that follows.

I am personally a huge fan of any of the chicken dishes on the menu.  Whether brown stewed chicken, jerk chicken, pineapple, or coconut chicken, the sauce is always full of flavor and the chicken is so tender it falls off the bone.  Meat is slow-cooked as part of a stew, bringing out the natural flavors and juiciness of the chicken.  The rice and beans are a delicious compliment to the main course, cooked in coconut milk and great for soaking up the extra sauce. There are many savory tofu and vegetable dishes as well, including delicious curry pumpkin soup and vegetable roti.

Afraid of spicy food? Fret not, for Venice tones down the spice of the food so that the usually spicy dishes appeal to people of varying preferences. For those of us that want more spice, the dish can be made spicier upon request, and extra hot sauce is available on each table.

One Love Café is an exotic, ultra-sensory experience of Jamaican culture that satiates your appetite and soothes your soul.  Entrée prices are quite reasonable, most ranging from 7 to 12 dollars.  If you are on a budget and want the most for your money, however, One Love Café has a buffet-style college night every Thursday, where $5 can get you as much salad, rice and beans, and the selected chicken and tofu dishes you desire.  Delicious and wholesome, yet comfortably exotic, this is a perfect place for a first date or an intimate dinner between close friends.  Any time you want to mix up your dinner plans and go for something different, the well-rounded menu and ambiance of One Love will meet your needs.