Dispatch from Toscanini’s

Terri and I are currently sitting at Tosci’s in Central Squaree after walking from home to Davis Square (all 3 coffee shops (Someday, Diesel, Carberry’s) were full) then to Porter Square (Simon’s Cafe was full), then to Harvard Square (we didn’t even try).

We have plans afoot. Big plans, which may involve you!

Everything smells like November. That lovely thing I’m drinking is Toscanini’s amazing Hot Vanilla. It’s super super rich. I limit myself to two a year. One in November, and one in February.

For Terri’s birthday, we went to dinner at Upstairs on the Square; it was excellent. I haven’t been there since it stopped being Upstairs at the Pudding. Guess what kind of soup she had? That’s right. Turnip. I had something that was Italian for “Chicken under a brick”, which, as it sounds, was baked under a chunk of Cambridge’s favorite construction material.

3 thoughts on “Dispatch from Toscanini’s”

  1. And how was the chicken under a brick? On Monday, I have a departmental dinner at a nearby Italian place, and that’s what I pre-ordered – with the requirement that it be a fresh native red brick, because I can’t stand those frou-frou imported blond bricks.

  2. It was terrific. It basically ended up just flattened and crispy on both sides. Very nice.

    It came to the table without the brick, so I don’t know exactly what kind of brick was involved. But you’re right: if this dish catches on, I can imagine menus starting to get snotty about the brick used: “baked under a 1.5 kilogram sun-fired Tuscan clay brick”, etc.

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