Location: Cambridge, MA
The Foodie: Strongly Recommends
Don’t come here.
I’m about to tell you why this is one of the best restaurants in the Boston area, and why I really don’t want you chumming it up in what is going to be “my” spot.
I knew TW FOOD existed for years and drive frequently through the Huron Village ‘hood, yet I’ve never been quite able to figure out where the hell this place was. Far from a real foodie neighborhood and any form of public transportation, they fell off my food-dar over the years. Lazily cruising through town the other day, I noticed the understated sign and food front which prompted me to immediately shout “eureka” and make rezzo’s for dinner and brunch in the same weekend.
We arrived for a later dinner on Friday night and immediately felt at home and cozy in the modern, small, classy interior. Before I continue, know that the menu here presents some of the most inventive, taste-bud kinkiness in town. I now break down my meal for you, play-by-play:
- Charcuterie with pork rillettes, five-spice chicken liver mousse, and house paté
- Veal. Veal. Veal. A thin escalope over what was, in the words of Gordon Ramsey [cue accent] “the most amazing, succulent” braised veal with hints of vanilla and smooth creaminess that had my fork coming back for more and more. Essentially I’d describe it as gourmet veal popcorn. Meat lovers out there, take note. On the side there were really moist small potatoes and crispy kale that rounded out the dish nicely.
- A dessert called “Scotch and Cigars.” Hands-down the most inventive dessert I’ve had anywhere. Tobacco ice cream, beignets, and scotch chocolate sauce. I swear if I had just closed my eyes and eaten this plate – I would have had the sensation that I was actually having a fine cigar and glass of good scotch while enjoying high-end doughnuts dipped in rich-as-hell chocolate-y goodness.
I’d describe the plating and portions here as more minimalist, and every bite was just packed with amazing flavor. On to Sunday Brunch highlights:
- Beef brisket hash with poached eggs – totally refined, delicate, beautiful.
- House-make kielbasa. ‘Nuff said.
- A scrambled egg ‘cocktail’ (see pic) that produced one of the most delicate scrambles I’ve ever tasted. Their secret is cooking the eggs on real low heat and adding extra yolk during the process. Yeaaaah, nuh nuh nuh nuh.
- Oh yeah, and head chef Tim Wiechmann plays a mean jazz guitar with a three-piece jazz band during the brunch hours. Redonculous.
Finally, a little history lesson for y’all. If you thought that this spot looked a little Ten Tables-esque, that’s because the head chef hails from that other amazing Boston resto. Chef Tim Wiechmann (hence the TW) got hitched to fellow Ten Tables colleague Bronwyn (cool name) and then went off to launch their own start-up – and this one is poised for a major IPO (Incredibly Plated Obsessions).
So dear friends – don’t eat here. I want this to be the ‘great local spot’ I tell out-of-town-chums I’m taking them to, the place I take my de-lovely to eat on our anniversary, the jazz brunch I hit with beer buddies after a night of many pints.
Stay away. Mine. All Mine.