Worldly Teachers Cultivate our Palettes

FRENCH: The lazybones with cravings for the richness of French cuisine are in luck: French professors enthusiastically recommend Sandrine’s, the local bistro on Holyoke St. C. Douglas Dillon Professor of the Civilization of France and Professor of Comparative Literature Susan R. Suleiman rave about the saurkraut sausages, while Assistant Professor of Romance Languages and Literatures Alexia E. Duc loves the Flame Kuch, a hearty pie made with cheese, lard, bacon and eggs. Both Suleiman and Duc praise Sandrine’s for its fine replication of dishes from Alsace, a region in Eastern France. Duc, a native of France, laments that French restaurants in America are “expensive and a little pretentious,” but Mistral, in Back Bay, has “amazing food.” The Foie Gras, pan-seared and warmed duck liver, is her favorite dish there.

ITALIAN: For most, the North End is almost synonymous with Italian food. Not all restaurants are created equal, however, and of all the Italian eateries in the North End, Italian A TF Antonio Morena singles out Taranta. Senior Preceptor in Romance Languages and Literatures Niña Ingrao—a native of Buenos Aires, where Italian food is prominent—suggests another option: Via Matta, in Back Bay. There, she recommends the grilled swordfish because of its excellent quality, and while “all of the desserts are heavenly,” one must have the Semi Fredo, which is a soft, creamy dairy-based dessert.

SPANISH: Tapas places dot the landscape of Boston, but good Spanish appetizers can be found right around the corner. Ingrao, the course head for seven Spanish language classes, praises Iruña—located right on JFK street in the Square. She claims it is “inexpensive, but somehow it manages to have a pleasant sort of European atmosphere.” When there, check out the Tortilla Española. More like an omelette than a Mexican tortilla, it is made with eggs, potatoes and onions and served with a salad, making it “a very nice lunch for very little money.”

JAPANESE: Even though Café Sushi and Blue Fin have good food and are close to campus, it would be a shame not to take advantage of one of the best sushi bars in the area—Oishii Sushi Bar in Chestnut Hill. Preceptor in Japanese Itsuko Nakamura says “the restaurant is supposed to have the best sushi in Boston.” Preceptor in Japanese Emi Yamanaka notes that in comparison to other sushi restaurants in the area, the food is relatively authentic because of the “freshness of fish.” The quality of food and the atmosphere transport the diner to Japan, as Oishii closely resembles the typical little sushi bars of Tokyo. While it is not an extremely fancy restaurant, the chef is from Nobu, a famed restaurant in New York. Just beware of the long waits to get a table at this 14-seater, as they do not take reservations.

CHINESE: Since we’ve bashed the Kong, it’s only fair that we suggest a substitute. Chinatown might be the first place most people consider when searching for more authentic Chinese fare. Preceptor in Chinese Emily Huang prefers to avoid Chinatown, however, in favor of less crowded areas. Her favorite restaurant is Chinatown Seafood, located in Brookline. There one can find more modern-style Chinese cooking, which even visitors from China have given a thumbs-up. Huang, a native-born Taiwanese, recommends the steamed fish because “there are no sauces to cover up the taste.” The dish highlights the freshness and taste of the fish, because it is only lightly seasoned with fresh ginger, scallion, sesame oil and the slightest bit of soy sauce. Huang also commends the service, because “they don’t rush you like in Chinatown, where they try to turn tables around.” If transferring from bus to bus discourages you, head to Royal East in Central Square. Order the Zheng Jiang Pork Chop, a sweet and sour tasting dish, which avoids artificial coloring and flavoring and instead uses real aged rice vinegar.