Tag Archives: bar

Lord Hobo, Kendall Sq

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Where: Lord Hobo – 92 Hampshire St Cambridge, MA 02139
When: March, 2012

Meg and I have been trying to get together for what seems like months but with all sorts of work related crisis coming up we had to postpone a few times. This time we managed to get on the same schedule and made a plan to go to Lord Hobo for burgers after work. I loved being able to walk there in under 10 minutes from our new offices. I even had time to head to the gym for a quick run to ease the guilt of what was bound to be a high calorie evening. Gotta love that.

I had been to Lord Hobo only once, for drinks, since they took over the B Side’s space a couple of years ago. The B Side, on the other hand, was one of my go to places for drinks and dinner.

Meg started with a beer and I went for the London 77 half based on the list of ingredients, half on the description: “Punks like pink”. The London 77 is made with Hendrick’s gin, grapefruit, St. Germain, and Prosecco. I recently learnt that the London 77 is a play off the French 75 which I am a big fan of (get it at Chez Henri next time you are there). No wonder I enjoyed it so much.

While we sipped on our drinks we started with an order of the daily Hand-cut Chips and Dip which today’s special was served with a caramelized onion and goat cheese dip. The dip was really good, like a fancied up version of the Heluva Good French Onion Dip we all hate to love. The chips were also very good – made to order, crispy and not too greasy. You truly can’t just eat one.

I had planned to get the burger, as Meg did, but then saw that it was taco night and they had Fish Tacos, which totally swayed me. I wanted to love the tacos but I was a little disappointed with the them. The flavors were all great with the zesty creamy guacamole and the rich black beans balancing it out but the fish wasn’t crispy at all. The batter thick, soft and a dull. I couldn’t even tell you what kind of fish it was as the flavored were so muted by the batter. It really needed that crunch as all the other ingredients were very soft.

20120306-210321.jpgMeg got the Lord Hobo Burger which came with Cabot cheddar and on a brioche bun with a side of fries. She said it was a very good burger, reinforcing that I made the wrong choice. I can confirm that the fries are excellent as I stole at least a dozen off of Meg’s plate throughout dinner (thanks, Meg).

For “dessert” we got another London 77 to split. It was delicious but that meant when I got home I would need to have a couple cookies for my chocolate fix. That’s ok though.

Overall, I still love the feel of Lord Hobo as its a lot like the B Side was – dark but cozy. Service was really great; our waitress was super friendly and attentive. Drinks were definitely awesome. Food… I need to give it another go as those fish tacos didn’t impress me at all but I think the food at Lord Hobo has the potential to based on the chips, dip, and fries that I did have. Great place to go to with colleagues or a group of friends after work, which I am sure I will be doing often. I hate to give it a low ranking but must until the next time.

How did Lord Hobo measure up? 3.5 Spoons!

Lord Hobo on Urbanspoon

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Praline Topped Brownies, Recipe

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I was making dinner for a friend this past Sunday and wanted, naturally, to include dessert but had a hell of a time trying to decide what to make. I didn’t want something too fussy that I would have to make during the evening as I wanted to enjoy being able to hang out. I didn’t want something common like a chocolate chip cookie as I wanted it to feel a little more special. I didn’t want something bulky or untransportable as I wanted to be able to get rid of the leftovers. Brownies! Yes. But not your everyday run of the mill brownies, they needed to have something special to them. Something to make them feel like dessert and not something you just add to your order at your local coffee shop. I think I got it… Praline Topped Brownies.

I made a note about the frosting below for you but, basically, the frosting will look very different whether or not you have patience. Either is totally fine and equally delicious, it’s just what you prefer esthetically. I think I prefer the cooled version myself although I have little patience when assembling desserts as I just want to eat them as quickly as possible.

The brownie recipe alone was actually really good (I ate three before I even made the frosting – not particularly proud of that). They were very chocolately and chewy and soft in the middle, just the way I like them. We enjoyed one after dinner and, turns out, they make a great mid-morning snack as well. They also transported well so that I could rid of my house of them as not to eat any more.

Praline Topped Brownies20120305-134922.jpg
Adapted from You Made That (modified from Delish.com)

Ingredients:
1 cup butter
4 (1-ounce) squares unsweetened chocolate
1/2 cup semisweet chocolate chips
2 cups sugar
1/4 cups light brown sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour

Praline Topping
5 tablespoons margarine or butter
1/3 cup packed light brown sugar
1 T vanilla extract + 2 T water
2 cups confectioners’ sugar
1/2 cup pecans, toasted and coarsely chopped

Directions:
Preheat oven to 350 degrees F. Line 13- by 9-inch metal bakingpan with foil; grease or spray foil with cooking spray.

In heavy 2 quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat.

Transfer chocolate mixture to a large bowl and beat in sugars, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Gently stir in chocolate chips until just blended. Spread batter evenly in pan.

Bake brownies 35 min. (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.

20120310-113814.jpgIn 2-quart saucepan over medium-low heat, heat butter and brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in vanilla and water, then confectioners’ sugar, until mixture is smooth.

*Side Note: You Have two options here, both equally delicious. Option 1) Glaze your brownies as the frosting is still warm and let it drip down the sides or Option 2) Wait, somewhat patiently, for your frosting to cool to room temperature and then frost your brownies creating more of a traditional cake look / feel. Personally, I did one (I impatiently wanted one stat) and the the other which I think is the way to go.

With metal spatula, spread frosting on cooled brownies; sprinkle with pecans. To cut brownies lift the foil out of pan and cut even squares.