Day 33: The Daily Catch
My family and I spent Labor Day afternoon walking around Faneuil Hall and ended up at the Daily Catch restaurant in the North End. I used to frequent this place during my college days. This spatially challenged restaurant is comprised of about 6 tables that seats around 10 to 15 people. Their menu is written on a blackboard and wine and water are served in plastic Dixi cups. The kitchen area is completely open and manned by one cook. Everything he needs to prepare any meal on the menu is literally an arms length away.
We came early to avoid the dinner crowd and we were seated at a table about 4 feet away from the kitchen. The Linguine with Calamari still tasted like it did when I was a younger man – the pasta cooked al dente and the calamari blanched just long enough to lose its translucency. I noticed the prices on the menu has gone up significantly and the portion has been reduced somewhat. Otherwise, the menu items on the blackboard, the worn out tables, chairs, even the peeling green paint on the wall remained pretty much the same. Much to my surprise, the chef was still the same man that I knew twenty five years ago. Of course, he was no longer a young cook but a master chef who creates magic behind open flames.
My family and I spent Labor Day afternoon walking around Faneuil Hall and ended up at the Daily Catch restaurant in the North End. I used to frequent this place during my college days. This spatially challenged restaurant is comprised of about 6 tables that seats around 10 to 15 people. Their menu is written on a blackboard and wine and water are served in plastic Dixi cups. The kitchen area is completely open and manned by one cook. Everything he needs to prepare any meal on the menu is literally an arms length away.
We came early to avoid the dinner crowd and we were seated at a table about 4 feet away from the kitchen. The Linguine with Calamari still tasted like it did when I was a younger man – the pasta cooked al dente and the calamari blanched just long enough to lose its translucency. I noticed the prices on the menu has gone up significantly and the portion has been reduced somewhat. Otherwise, the menu items on the blackboard, the worn out tables, chairs, even the peeling green paint on the wall remained pretty much the same. Much to my surprise, the chef was still the same man that I knew twenty five years ago. Of course, he was no longer a young cook but a master chef who creates magic behind open flames.
Day 33: The Daily Catch
My family and I spent Labor Day afternoon walking around Faneuil Hall and ended up at the Daily Catch restaurant in the North End. I used to frequent this place during my college days. This spatially challenged restaurant is comprised of about 6 tables that seats around 10 to 15 people. Their menu is written on a blackboard and wine and water are served in plastic Dixi cups. The kitchen area is completely open and manned by one cook. Everything he needs to prepare any meal on the menu is literally an arms length away.
We came early to avoid the dinner crowd and we were seated at a table about 4 feet away from the kitchen. The Linguine with Calamari still tasted like it did when I was a younger man – the pasta cooked al dente and the calamari blanched just long enough to lose its translucency. I noticed the prices on the menu has gone up significantly and the portion has been reduced somewhat. Otherwise, the menu items on the blackboard, the worn out tables, chairs, even the peeling green paint on the wall remained pretty much the same. Much to my surprise, the chef was still the same man that I knew twenty five years ago. Of course, he was no longer a young cook but a master chef who creates magic behind open flames.
My family and I spent Labor Day afternoon walking around Faneuil Hall and ended up at the Daily Catch restaurant in the North End. I used to frequent this place during my college days. This spatially challenged restaurant is comprised of about 6 tables that seats around 10 to 15 people. Their menu is written on a blackboard and wine and water are served in plastic Dixi cups. The kitchen area is completely open and manned by one cook. Everything he needs to prepare any meal on the menu is literally an arms length away.
We came early to avoid the dinner crowd and we were seated at a table about 4 feet away from the kitchen. The Linguine with Calamari still tasted like it did when I was a younger man – the pasta cooked al dente and the calamari blanched just long enough to lose its translucency. I noticed the prices on the menu has gone up significantly and the portion has been reduced somewhat. Otherwise, the menu items on the blackboard, the worn out tables, chairs, even the peeling green paint on the wall remained pretty much the same. Much to my surprise, the chef was still the same man that I knew twenty five years ago. Of course, he was no longer a young cook but a master chef who creates magic behind open flames.