Boston draws a wide array of talent and intellectual prowess. When I was visiting a dear colleague in Boston in fall 2019, we strolled from her beautiful home and indulged in a smorgasbord of treats.
When I arrived in Logan International airport, I wandered to the App-based parking lot to catch an Uber to the heart of Cambridge. As the driver turned the corner towards the apartment, I noticed a stunning beige canopy with the the phrase “Tatte’s” printed across. The shop door was open and people stood in line by the counter or sitting casually with the chic patio furniture. I promised myself I would find my way back to Tatte’s before I returned to Santa Barbara to finish my dissertation.
I met with a mutual friend at Tatte and the pastry was a feast for the eyes. The minimalist interior design served as an intellectual back drop. The after-work crowd chatted about new projects, laughed about exciting possibilities, elaborating on social commentary, and discussing current events. I ordered an elegant café macchiato and a delectable pistachio cream. The buzz was palatable and the bold pistachio lingered on my tongue.
Caffè macchiato (Italian pronunciation: [kafˈfɛ mmakˈkjaːto], sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means “stained” or “spotted”, so the literal translation of caffè macchiato is “stained coffee” or “marked coffee”
Wikipedia
Toscanini’s Ice cream and coffee
Around the corner from the apartment was this incredible ice cream shop. Toscanini’s was established in 1981 and has expanded into a flourishing family-run business. The New York Times deemed Toscanini’s ice cream “The world’s best ice cream.” All the flavors are formulated in-house and updated seasonally.
When I visited the establishment, I ordered a scoop of stretchy rose and cardamon with sprinkled with crumbled pistachio nuts. I could understand why Bostonians have ice cream all year long with a neighborhood gem like Toscanini’s.
Growing up, my family rarely went out to eat since my mother cooked meals at home during school nights in Monterey Park. I associated pasta and Italian food as a celebratory cuisine I would share in a large group dinner. When I moved to Riverside for undergraduate studies, I had more opportunities to learn more about food sourcing and explore different restaurants. I thought I knew authentic Italian food until my dear friend took me to Eataly.
Eataly Boston consists of an extraordinary showcase of cafés, restaurants, wine shops, deli counters, and a sprawling market. We sampled decadent olive oil, crisp rosé, thin crust pizza, and the rich mushroom risotto. The store also included an arsenal of kitchen gadgets like pasta makers, cheese graters, ravioli molds, rolling pins, spiralizers, and coffee gizmos of all shapes and sizes.
After visiting the MIT Media Lab, I wandered down the street for lunch. Whole Heart Provisions was a premiere eatery that specialized with vegan and customized plant-based protein bowls.
Each component was prepared to complement other elements by cut, color, texture, and were marinaded in different vinegars, glazes, and spices. With my first couple nibbles, I realized how much I appreciate heathy bites of food with exquisite textures and flavors. My experience at Provision inspired many of my recipes during my health and wellness journey.
The Flour Bakery symbolized the egalitarian spirit and their menu consisted of many classic items such as banana bread, ham and cheese croissants, sticky sticky buns, scones, cookies, and slices of moist cake. I approached the storefront during lunch hour and the lines curved around the front entrance. When visiting in Cambridge, I had to sample the authentic Boston cream pie. Boston cream pie consists of two layers of French butter sponge cake filled with fluffy custard and topped with chocolate fondant. The contrasting colors, textures, and flavors brought this treat into a delicate balance of richness and lightness.
Seasoned professors, motivated students, tenacious entrepreneurs, tech wizards, and aspiring thought leaders congregating in crowds with their coffee and their pastry in hand. As I sat at a small table with my slice of pie, I partook a ritual charged with innovation and future breakthroughs.
Lilly C. Lew Ph.D. 