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Louis DiBicarri creates three different event series to fill his takeout spot after hours
Head to Tavern Road Street Foods after hours for Chef DiBicarri's trio of event series featuring Boston's best talent in food, cocktails, and art.
Louis DiBicarri has never been known to sit idly in a comfort zone. He is constantly pushing the boundaries of Boston's food scene and in no way is this more apparent than in this incredible series of events held at TR Street Foods, his wildly successful Tavern Road's auxiliary takeout spot.
Although only open during the booming lunch rush in the Downtown, Financial and Fort Point neighborhoods, TR Street Foods has quickly become a solid location for pop-up art, chef's tasting menus, and cocktail classes.
A monthly Chef's Studio series will have you at the forefront of Boston's food trends as chefs present off-the-roster menus that are so fresh and exciting, they haven't even been printed yet. With Jade Taylor of Bondir taking the helm on April 14th and Chris Bauers of JM Curley on May 19th, you can count on being way ahead of the curve. The cost is $55 a person.
For those of you who have always been intrigued by the nifty bar skills of the talented bartenders at Tavern Road, cocktail classes held at TR Street Foods are likely a shoe-in. Ryan McGrale takes his students on a different journey across the land of booze once a month. May 13th and June 10th should be marked off in your calendars. The cost for this event is also $55 a person.
Chef DiBicarri has always been highly invested and supportive of Boston's art scene, and Studio Sundays at TR Street Foods is a true testimony to his commitment. On the third Sunday of every month, TR Street Foods becomes a pop-up art gallery featuring various local artists and their craft. Enjoy art, nibbles from the kitchen, and a cash bar from 4-7 p.m. This event is free to the public. The next one will be held on April 27th and feature Rachel Manly.
Sign up for all three, or pop into one or two. Either way, Chef DiBicarri has gone and done it again, creating a Boston Strong empire, merging food, drink, and art, all the while bringing people together in celebration.
14 Popular Pulutan of Pinoys
Filipinos love to get a bottle of beer with their friends and even their family members. It’s not that Filipinos make it a past time to consume large amounts of alcohol, but it’s a great activity to relax and bond with loved ones, especially on a peaceful night. And Filipinos rarely if ever have drinks with loved ones without dishes of pulutan.
Pulutan are delicious Filipino dishes or snacks that are customarily served whenever there’s a drinking session. They’re these tasty and filling foods packed with flavors that Filipinos love that also helps keep down the alcohol. In this article, we’re listing some of the most popular pulutan recipes that Filipinos love along with links to great alternatives.
Here are popular pulutan of Pinoys:
First on this list is the delicious and sinful sisig originated in Angeles City, Pampanga. The sisig recipe that is known far and wide all over the Philippines has an interesting history but it’s mainly made up of pig’s cheeks, liver, and brains first marinade for hours then grilled. It’s commonly topped off with a raw egg and calamansi juice when served.
It’s one of the most popular pulutan in the Philippines and the party just isn’t complete without. Different recipes for this favorite dish using fish, chicken, and others have popped up over the years.
Much like sisig, lechon kawali embodies the love that Filipinos have for the pork. And just like sisig, originally the pork used in lechon kawali are leftover parts from a whole lechon. This crunchy and meaty dish with its dipping sauce goes perfectly with any type of alcohol shared with loved ones.
Filipinos can enjoy their lechon kawali with rice or as it is. Its flavors will always leave the mouth to water from the tenderness of the meat and the satisfying crunching sound from its salty skin.
This third one is another pork recipe that derives its meat from the leftover lechon baboy. It just goes to show the resourcefulness and innovation that Filipinos have in developing their recipes.
This time, crispy pata, just like from its name ‘pata,’ takes the whole leg of the lechon and turn it into the scrumptious, tender, and crispy dish that Filipinos love to munch on after taking a drink. It goes great with any alcoholic beverages and provides even more flavor if you pair it with a dipping sauce.
For the more health-conscious Filipinos out there who would prefer to eat less pork but still want to drink with their pork loving friends, tokwa’t baboy is the pulutan of choice. Tokwa’t baboy means tofu and pork. This dish can be enjoyed as a pulutan for meant and non-meat lovers because they both have the option to eat their preferred food.
Tokwa’t baboy is one of the most popular pulutan dishes in the Philippines because of its delicious pork flavor with less negative health effects and relatively cheaper price in the market.
Reminiscent of the Spanish ceviche, kinilaw is a uniquely Filipino dish that brings all the flavors of the sea straight to the plate. Fresh fish is used for this dish and the fresher the better. The most commonly used fish is fresh tuna and which is served raw for the kinilaw recipe but other species of fish can also be used. The raw fish is mixed with copious amounts of vinegar and calamansi juice then served. It’s no wonder that kinilaw is a hugely popular pulutan at seaside bars and restaurants.
One of the simpler pulutan that barakadas can share over is a plateful of peanuts. It’s probably the most basic form of pulutan anyone can have and calls for an intimate gathering with friends and family. Filipinos can commonly buy this from street vendors, or better yet, cook their own.
Peanuts or adobong mani for pulutan is relatively simple to cook which requires minimal and simple ingredients. And as far as pulutans go, it’s also one of the healthier dishes to munch on with a drink at hand.
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Along with mani or peanuts, chicharon is one of the more simpler and basic snacks you can have for pulutan with friends and families. It’s probably the pulutan of choice for those who are on a tight budget but still want to have some fun and quality time with their barkada.
Just like mani, you can buy chicharon bulaklak at the market or from street vendors but you also have the option to cook your own batch of chicharon. It’s not for the faint of heart though but the result is a much cleaner and fresher batch of chicharon bulaklak compared to what you can buy.
Crispy Chicken Wings
The next entry on this list is the universally loved crispy chicken wings. Even Pinoys have an affinity to the chicken wings because of its delicious greasy flavor. They especially love to snack on it for their pulutan with friends. That’s why it’s one of the most popular orders at bars and restaurants serving drinks.
Of course, Filipinos often cook their crispy chicken wings for when they have guests over for drinks. This is a relatively simple recipe to follow that bakes the chicken rather than fry it for a healthier option.
This Ilocano is very similar to how sisig is prepared and the pork parts used in sisig are the same. Dinakdakan uses pork cheeks, liver, and brain as well. The main difference between the two dishes is that sisig’s pork is finely chopped while dinakdakan is only cut into small cubes. And it’s no wonder why dinakdakan is also considered to be one of the most popular pulutan amongst Pinoys. The larger cut of the pork doubles the flavor in the mouth, perfect for keeping down the alcohol.
Crispy Fried Isaw
Most commonly eaten as street food, crispy fried isaw is also a favorite food used as a pulutan, especially for houses near busy streets where street vendors are abundant. Isaw are chicken intestines dipped in dipping sauce that’s either sweet or spicy and it’s a delicious afternoon snack. It’s also a great choice as a pulutan whenever there’s a get together of friends for a casual drink by the street. But there’s also the option of cooking isaw at home by following the very simple recipe above.
Kwek-kwek, Homemade Kikiam, and Fish Balls with Dips
This is another set of street food options that Filipinos commonly buy from street vendors. Kwek-kwek, kikiam, and fish balls along with isaw are a set of street foods that you wouldn’t see without the other. Likewise, it can also make for a great pulutan shared with the barkada over drinks.
Kikiam is made of ground pork, kwek-kwek of deep-fried quail eggs, and fish balls of tilapia fillet, so you have a variety of meats to choose from that’s great for keeping down the alcohol. The best part is with the right ingredients and preparation, you can cook this at home with its own dipping sauce as well.
Another pork dish on this entry, but this one doesn’t get their meat from leftover lechon. Pork barbeque is grilled pork skewers with special sweet Filipino sauce and has proven to be a very popular pulutan among barkadas. It’s easy to find vendors grilling this delicious meat by a busy road and the smoke the meat emits entice passersby to grab a stick.
We also provide a recipe you can follow above so you can cook it at home for your pulutan. The skewered meat makes it very convenient to munch on with a drink at hand.
Returning to the flavors of the sea, calamares are squid rings that are deep-fried to delicious crunchy level. The large squid rings are coated in a mixture of flour, breadcrumbs, beaten eggs, and seasonings before being deep-fried to a golden brown color. Pair it with a delicious mayo dip and you’ve got the perfect pulutan for your drinks.
Lumpia Shanghai is the last entry on this list and it’s well deserved. This Chinese influenced dish with its bite-sized pieces can become a great finger food. A plateful of lumpiang shanghai can also be shared with an entire table full of people as the shots make its rounds without the food running out fast. Plus you can easily make it at home, although the preparation of this dish can be time-consuming, its delicious flavors are well worth it.
After Hours at Boston's Tavern Road Street Foods - Recipes
Blount’s Family Kitchen > | FS Marketing Microsite >
Blount Fine Foods offers food service, retail, club and convenience store customers the opportunity to sell more premium-quality gourmet foods. From carefully sourced fresh ingredients to hand-crafted recipes to cutting-edge production processes, we never compromise when it comes to delivering a gourmet-level experience to your customers.
Clean and Simple sells well. Let us show you how.
WHAT'S NEW AT BLOUNT
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RECIPES FROM THE CHEF'S TABLE
Here's the place for recipes right from the kitchen of our Culinary team. All designed to provide you with exciting ideas for enhancing the dining experience for your guests.
Unique New York: 17 foods from Upstate NY that we all love
We Upstate New Yorkers know how to eat. Some of the most beloved foods in America originate right here in our own kitchen. But what are the quintessential foods of Upstate New York? Many things could be included on the list: Half-moon cookies, apple pie a la mode, yogurt, disco fries and poutine, pizza rolls, frozen custard, ice cream sandwiches, turkey joints, cheese curds, Cornell chicken, potato chips, dairy and Jell-o. But the dishes that are indicative to our culture and cuisine not only feature unique recipes they also have a clear home base from where to eat them.
Photo: A plate of chicken wings at Anchorbar in Buffalo, N.Y. (Joed Viera | newyorkupstate.com)
No football game or night at the bar is complete without wings, perhaps the most renowned food to come from Upstate New York. Many places make good wings, but if you want authentic Buffalo wings, go to the place believed to have invented them in 1964, Anchor Bar.
Where to eat it:
Anchor Bar1047 Main Street
Buffalo, NY 14209
Photo: The garbage plate from Nick Tahou Hots in Rochester. Scott Schild | [email protected]
Far more appetizing than it sounds, a garbage plate is simply a platter of macaroni salad or baked beans, fried potatoes, and some sort of meat (hamburger, hot dogs, chili, even fried fish). The best way to eat it is either to starve yourself for a day and spend several hours chipping away at the massive plate of food, or it's a great cure for even the toughest hangover. Nick Tahou Hots is revered as the birthplace of this mammoth plate of food.
Phantom Gourmet: Great 8 Gourmet Burgers
BOSTON – From choice blends of beef to fancy toppings, the backyard burger has gone gourmet. These are the eight greatest upscale burgers in Boston and beyond.
Steel & Rye, Milton
Kicking off the Great 8 is Steel & Rye. Located in the Lower Mills section of Milton, this huge industrial eatery is open and airy with high ceilings and an active open kitchen. The menu features classic American dishes like super-juicy roasted chicken and flavorful Colorado meatballs served in a cast iron skillet. And the burger is presented in a nostalgic metal tin with housemade chips and pickles on the side.
“It’s just a little pan, a metal pan with little handles and we use a little mason jar to put our home made pickles in. So it definitely has a little bit of old-timey feel to it.”
Plan B Burger Bar, Springfield
Located in Springfield, Massachusetts, Plan B Burger Bar is a sassy spot specializing in hand-packed burgers and smooth, satisfying bourbons. Whether they’re served as a salad, on a spike, or as a flight, all of the burgers are ground on site at least twice a day, so you know they’re fresh. And while they do offer crazy burgers like one served on a pretzel roll topped with cheddar, spicy mustard, and pickles – they believe there’s something to be said about keeping it simple.
“We really, really like the idea of being able to taste the actual flavor of the beef. That flavor is so strong and so delicious when you can actually taste it.&rdquo
Maggie&rsquos Farm, Middleton
Another Great 8 winner is Maggie’s Farm in Middleton. Here, they serve all of your favorite comfort foods in a rock &lsquon roll atmosphere. Phantom always starts with a basket of their ultra-addictive tater tots served with a bacon and sour cream dipping sauce and follows it up with one of Maggie’s one pound burgers slathered with plenty of Maggie’s secret sauce.
“The defining characteristic of our burger is definitely the sauce. People love the Maggie’s sauce. There’s a lot of things in the Maggie’s sauce. I can’t tell you most of it. It’s got a little bit of sweet it&rsquos got a little bit of spicy and some tang to it.”
Tavern Road, Boston
Tavern Road is a high energy spot lighting up Boston’s Fort Point neighborhood. It doesn’t look like any other restaurant in the city, and with dishes that range from Italian roast pork to Mexican street tacos, the food certainly doesn’t taste like your typical tavern. The menu changes and evolves every day depending upon what Chef/Owner Louie DiBacarri feels like making, so there could be anything from housemade Bratwurst with peaches to beautifully grilled flatiron steak, to a truly amazing burger stacked with Vermont cheddar, house-smoked bacon, and Sriracha aioli.
WATCH: GREAT 8 GOURMET BURGERS, PART 2
Moxy, Portsmouth, NH
Located on a side street in downtown Portsmouth, New Hampshire, Moxy is a fun and casual two-story space. There’s a large and happening bar and an open kitchen creating some of the tastiest small plates in New England, like Short Rib Marmalade featuring beef that’s slow cooked with sugar and red wine vinegar fried clams served on a skewer and a pair of local grass fed burger that are fired up on the grill, then topped with tangy housemade barbecue sauce, shredded cheddar, juicy tomatoes and fresh lettuce.
Zebra&rsquos Bistro, Medfield
Another Great 8 winner is Zebra’s Bistro in Medfield. This elegant eatery brings city dining to the suburbs with hearty braised lamb ragout served over pasta, and pan roasted chicken served on a bed of mashed potatoes. The burger certainly lives up to the rest of the menu- topped with aged Vermont cheddar, crispy smoked bacon, and miso aioli served on a brioche bun with Parmesan fries.
Back Bay Social Club, Boston
The Back Bay Social Club on Boylston Street is a comfortable two floor eatery serving up gourmet burgers to one of Boston’s fanciest neighborhoods. The price tag for the hand-held deliciousness,
with a side of golden handcut fries, is an eye-popping $22, but the result is unadulterated burger perfection.
“It’s really almost like a steak, it’s unbelievable. It’s got this gorgeous, gorgeous sharp cheese, and then these onions that we slow roasts for about four hours, just straight onions, and it gives almost like a marmalade. And then this really great, simple bun, that holds the whole thing like a package.”
Burton&rsquos Grill, 5 Locations
Rounding out the Great 8 is Burton’s Grill. With five Massachusetts locations, and five more along the East Coast, Burtons specializes in the fresh quality foods you love, in a dining room that’s always welcoming. Appetizers include hand-wrapped Philly Spring Rolls stuffed with diced sirloin, onions, and melted cheese. Entrees include a twelve ounce rib eye served with a big baked potato. But nothing beat’s the Burton’s burger. Loaded up with onion straws, cheese and plenty of pickles, it’s a favorite of Executive Chef Denise Herrera.
“It’s my go to meal, which probably isn’t very good for you, but I really enjoy it.”
Watch Phantom Gourmet on Saturdays and Sundays at 10:30 and 11 a.m. on myTV38.
MORE FROM PHANTOM GOURMET
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Street Foods Of India: Try These Recipes At Home:
1. Pani Puri
This one has been all over our Instagram stories. Looks like people are not able to resist their craving for this age-old traditional street food, which we also fondly call 'golgappe'. It is so easy to make at home, you might not go out on the streets again to eat it post lockdown.
Pani puri is one of the most popular street foods of India.
Not just aloo samosa, you can make matar samosa, paneer samosa, chocolate samosa or any other version of samosa you like, at home. With just a little practice, you'll be able to make the perfectly-shaped triangular samosa in your own kitchen.
3. Dahi Bhalla
You just need this one tip to make soft and squishy bhallas at home. Whip the batter as thoroughly as possible and you'll get bhalla just like you get from your neighbourhood chaat stall. Finish with a flavourful dahi mixture with chutneys.
4. Pav Bhaji
Making bhaji is easier than your regular sabzi, believe us! Just make sure you have pav bhaji masala and fresh pav buns at home. The best part about making pav bhaji is you can use any veggies of your choice, or whichever veggies you have in your pantry.
Ah! The Indo-Chinese delight we all love so much. Not many of you might know, but making momos is quite easy. You just have to knead dough with maida (or atta) with some salt, oil and water, and roll out thin small wraps. Just stuff it with your kind of filling and steam in idli maker or any pan on stove.
The Indo-Chinese dish of momos is famous in India too.
6. Bhel Puri
You can easily get the ingredients for making bhel puri at your local grocery store. Assemble these, add chopped onions and tomatoes, some peanuts and flavour it with spices and chutney. It's that simple.
7. Aloo Tikki
Tikki is so easy to make that you'll start wondering why you were not making it at home all this time. Potatoes, peas and some common Indian spices are all you need to make spicy aloo tikki at home.
8. Vada Pav
It was so hard for people of Mumbai to ignore the craving for vada pav, which they used to get at every nook and corner of the city. So, they started making it at home, and you can too.
9. Choley Bhature
This street food does the job of a heart-filling, satiating meal. You just have to soak chickpeas, and knead dough for bhature in advance, rest is a cakewalk.
Choley bhature can be easily made at home.
Don't let Coronavirus scare you so much that you forget about your favourite street foods. Make and enjoy them at home with these easy recipes.
About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.
54 th Street Menu
With over 150 menu items, our menu offers something that everyone will enjoy, including tasty made-from-scratch full-sized appetizers, seven salad varieties made with fresh cut produce and housemade dressings, fire-grilled mile high burgers, over fifteen super sandwich selections, three delicious housemade soups, grill favorites and much more.
We also offer quick and flavorsome lunch specials for those who are looking for a fulfilling lunch in a time crunch. If you can't make up your mind on a dish, choose one of our signature menu items and feast on the 'Center Cut' Baby Back Ribs, Chicken Madeira, 'Center Cut' Filet Mignon, hand cut Certified Angus Beef Ribeye, Blackened Atlantic Salmon, Rattlesnake Pasta and much more. Hint, hint. these are our top of the line menu items you won't wont want to miss!
What sets us apart from your typical casual dining restaurant? Well, for one, we are completely family owned. We DO NOT franchise!
"Great food starts with high quality meats and ingredients, fresh produce and meals prepared from scratch. With our amazing range of quality, scratch prepared menu items, we truly have something for everyone. The Five-Four promise is to forever uphold our tradition of serving generous portions of housemade food and drink at an honest price." Sit back, relax and enjoy the 54 Experience.
All of 54th Street's menu items are listed in the left hand menu so find your favorites and let your mouth start watering!
19 Best Foods to Pack Up for a Road Trip
The busiest traveling day of the year may have come and gone, but you still have more car adventures ahead of you this summer. If you’ve ever tried to grab a snack on the go, you know that driving and eating isn’t always easy. We’re here to change that because we believe that you shouldn’t have to lower your food standards just because your traveling. These 19 snacks are the best foods to dive into on your next road trip, or morning commute. Happy dining and driving!
Popcorn is a great choice for the car: You can take a handful and concentrate on the road without much fuss. This recipe with Parmigiano-Reggiano cheese and aromatic extra-virgin olive oil with freshly ground black pepper is way more delicious than the standard stale bagged version you’ll find at the gas station.
2. MINI ROASTED VEGETABLE BURRITOS
Pack a burrito for the road! Easy to hold with one hand and full of tasty roasted vegetables, this recipe has red and green roasted peppers, cheddar cheese, sour cream, and cumin, for extra flavor. Use small six-inch flour tortillas to make mini burritos that you can easily pack in a Ziploc or some tinfoil.
Photo and recipe from Food Republic
Try out our butternut squash and goat cheese hand pies for a great easy-to-take-on-the-road snack. With cumin, butternut squash, coriander, and goat cheese, they are small, savory, self-contained vehicles of deliciousness.
4. TAMARIND TRAIL MIX
This trail mix is packed with protein and is a lot more interesting than your normal peanuts and raisins mix. Cayenne pepper, cumin, coriander, tamarind paste, and tomato paste add a ton of interesting flavors, and coarsely chopped dried mango is a delightfully unexpected addition.
Recipe and photo from Kitchen Konfidence
5. CHEESE CRACKERS
These homemade cheese crackers are so good you’ll wonder why you ever ate Cheez-Its or Goldfish on the road instead. You can substitute whole grain or spelt flour to make them even more nutritious, and onion powder adds some nice seasoning alongside the grated sharp cheddar.
Photo and recipe from Leite’s Culinaria
You won’t reach for the bag of Rold Gold after you try these amazing soft pretzels (though dipping sauces aren’t recommended while driving). Pretzels are a lot easier to make than most people think and have very few ingredients, things that you probably already have on hand: flour, water, yeast, salt, butter, and sugar. You can make the traditional pretzel shape or get creative and make any shape that suits your fancy.
Photo and recipe from Catch My Party
Our recipe for this seasonal favorite is foolproof, and sometimes you want to snack on something sweet while you’re on the road. These are a lot better for you than any packaged cookies (no preservatives, less salt, no artificial flavorings) so you don’t have to feel guilty if you pack a few and stow them in the glove box.
8. HOMEMADE VEGGIE CHIPS
Homemade veggie chips are a great healthy alternative to potato chips, and if you make a big batch you can keep them around for on-the-go snacking. Use a mandolin to make thin, uniform vegetable slices, and you can try anything from rutabagas to parsnips, carrots, and beets.
Photo and recipe from A Beautiful Mess
9. MINI CALZONES
These mini calzones from Food & Wine are stuffed with pepperoni, pesto, and ricotta. Pizza is one of the most beloved road foods but also the hardest to safely eat while keeping your hands on the wheel. These are the perfect solution to your pizza craving when you’re eating on the run.
Recipe and photo from Food & Wine
10. BANANA CHIPS
Savory spiced banana chips are easy to pack and a lot safer to snack on than trying to peel a banana with one hand while maneuvering through traffic. Try adding different spices and increasing the amount of heat (cayenne, red pepper flakes, curry powder) until you find your perfect blend.
Recipe and photo from Taste Junction
Your favorite childhood snack is perfect to pack for your road trip. You can use any kind of fruit—fresh or frozen—and add lemon or lime juice to adjust the flavors. Make a big batch and cut it into thin strips: It’s like you made your own Fruit by the Foot!
Grapes are not only portable but easy to grab from a container while keeping your eyes on the road, a must when eating while driving.
Photo from HI-Drate H20
What is easy to hold in your hand, stuffed with cherries, and healthy to boot? Homemade granola bars! Check out this highly customizable recipe from Chowhound, and try adding dark chocolate chunks to make it even more delicious.
Want to eat your favorite sandwich in the car without looking like you got into a fight with a salad bar? Put your favorite sandwich filling in a tortilla wrap! Chowhound can get you started with this wrap stuffed with lentil hummus, squash, and pomegranate molasses.
Muffins are great road food for their minimal messiness and portability. These delicious spiced zucchini muffins from Chowhound provide a little bit of sweet and a little bit of healthy.
16. CHEESE STICKS
Cheese sticks are small, easy to eat, and can be made from just about any variety of semihard cheese you can buy, be it mozzarella, Colby, or pepper jack. Buy them prewrapped from the store, or slice and wrap them at the beginning of the week so you can grab and go before hitting the road.
Photo from The Todd & Erin Favorite Five
Crackers are great to eat on the road, adding a nice crunch to your daily drive. Try these crispy rye crakers from Chowhound for the perfect on-the-go snack.
Munching on potato chips while driving is a no-brainer. Kick up your road-meal game a notch by making your own. Chowhound has a great sweet potato crisp recipe that uses smoky paprika to play off of the potatoes’ sweetness.
You can’t go wrong snacking on this classic mix of nuts, dried fruits and raisin. Get our Nutty Trail Mix recipe.
Related Video: Road Trip Snacks That Won’t Make a Mess in Your Car
Header image from Gigabiting / All other images by Chris Rochelle/Chowhound unless otherwise noted.
Grilled Leg of Lamb Gyro Sandwiches Recipe
Gyros are one of our absolute favorite street foods. The combination of creamy and fresh Tzatziki sauce, lamb meat, tomato, and onion all on a fluffy pita bun is one of the best sandwiches around. It’s convenient to enjoy these sandwiches from a restaurant, but sometimes you may want to make this sandwich at home. This homemade grilled gyro takes the sandwich and elevates it by using a leg of lamb for the meat instead of the mish-mosh of forced together meats you’ll often find from street vendor sandwiches. A long marinade with lemon, garlic, and olive oil perfectly seasons the meat, and then the heat of the grill adds a smoky char that really takes this recipe over the top.
As far as the Tzatziki sauce, you can buy a premade version to use, or it’s fairly straightforward to make your own. To make your own, peel, seed, and finely chop a cucumber. Press it to remove as much water as possible from the cucumber, then mix it in with 1 cup of Greek yogurt, a tablespoon each of olive oil and lemon juice, plus a teaspoon each of salt, chopped dill, and minced garlic. Let the sauce sit in your refrigerator for at least 4 hours or up to several days to let the flavors come together.
That’s enough from us, check out the recipe below and let us know what you think. Do you have a traditional Greek seasoning that you like to use? Any tips on how to make the perfect Tzatziki sauce? Let us know in the comments below. We love to hear your feedback.
36 Hours in Newport, R.I.
7) SHIP SHAPE
Have lunch in classic Newport style — overlooking the marina and surrounded by maritime artifacts — at the Mooring (1 Sayer’s Wharf 401-846-2260 mooringrestaurant.com), the former Station 6 clubhouse of the New York Yacht Club. Socialites slurp oysters (six varieties, $2.50 each) and throw calorie caution to the wind with a brown paper bag of deep fried lobster, crab and shrimp doughnuts ($12). Afterward, if you’re eager to get on the water, Classic Cruises of Newport (Bannister’s Wharf 401-847-0298 cruisenewport.com) offers tours of the bay in a former rum-smuggling yacht (from $18) and a 72-foot schooner (from $27).
8) RUM AND REVOLUTION
In 1769, there were 22 distilleries in Newport — then the rum capital of the world, supplying liquor to the British Navy. Less than a century later, the United States was independent, and the last of the Newport rum factories had closed. In 2007, Newport Distilling Company (Coastal Extreme Brewing Company 293 J. T. Connell Road 401-849-5232 newportstorm.com) began producing Thomas Tew — named for the privateer turned pirate — the first rum made in Rhode Island in 135 years. Tastings ($9) include a glass and a tour.
9) TEMPTATION ROW
For gifts, picnic snacks and pick-me-ups, try Bellevue Avenue’s Gourmet Trio. You’ll find high-end, tea-infused truffles (in flavors like bergamot and jasmine peach blossom) and white chocolate and lavender hot chocolate at La Maison de Coco (28 Bellevue Avenue 401- 845-2626 lamaisondecoco.com), artisanal cheeses and local Aquidneck Honey at Le Petit Gourmet (26 Bellevue Avenue 401-619-3882) and weekend wine tastings at the Newport Wine Cellar (24 Bellevue Avenue 401-619-3966 newportwinecellar.com 4 to 7 p.m. Friday and Saturday).
10) SALTY DOG
Mexican food might not be the first thing one thinks to eat in New England, but Perro Salado (19 Charles Street 401-619-4777 perrosalado.com) — Spanish for “Salty Dog” — is a welcome respite from Newport’s lobster-and-steak routine. Creative renditions of regional dishes, like tacos stuffed with Baja-style fish ($16) or Ropa Vieja (seasoned, ultra-tender shredded beef $8), have international touches like fresh vegetables, tamarind glazes and panko crusts, without feeling like a fusion cliché. Sit beneath multicolored strands of Christmas lights in the brightly painted patio. After dinner, catch a movie at the Jane Pickens Theater (49 Touro Street 401-846-5252 janepickens.com), a 92-year-old movie house in a former Episcopal church built in 1831. The theater shows a mix of art house classics, documentaries and first-run films ($10).
11) DARK HORSE
At midday, the sun is high overhead, but inside the White Horse Tavern (26 Marlborough Street 401-849-3600 whitehorsetavern.us) there are low ceilings, oil lanterns, wooden beams and dark maroon and gray walls. Built in 1673, the self-proclaimed oldest tavern in America is antique bordering on morose. Thankfully, the brunch menu has moved into this century, with options like lobster mac ’n’ cheese ($22) and baked egg frittata ($12).
12) UP IN THE AIR
Before leaving town, stretch your legs and get one last taste of salt air at the Norman Bird Sanctuary (583 Third Beach Road, Middletown 401-846-2577 normanbirdsanctuary.org $6 trail fee), a 325-acre wildlife refuge. Follow the path to Hanging Rock, passing the pond — where you can sometimes spot goslings, herons and lazing turtles — to the edge of the massive, jutting rock formation, where there are views of forests and fields and out to the Atlantic. There are picnic tables on the lawn and a modest “Barn Museum” with taxidermied foxes and sea birds.
One-year-old Forty 1° North (351 Thames Street 401-846-8018 41north.com), on the water, has 28 rooms with stylish, modern touches, like iPads loaded with your morning newspaper, a wet bar and Malin + Goetz toiletries. Many rooms have bay views. Rooms from $500.
Smack in the bustling center of downtown, the Admiral Fitzroy Inn (398 Thames Street 866-848-8780 admiralfitzroy.com) is a former convent turned 18-room bed-and-breakfast with rooms from $205, with a two-night minimum on weekends.
For more affordable accommodations, head to neighboring Middletown (about four miles away), where there are plenty of chain hotels with rates from around $130.