A guest post from Paula Cipolla. Paula is a freelance photographer-writer who lives in Seattle. Her passion for travel is augmented with her altruistic bent, a desire to compassion through charitable work overseas. In a span of over two decades, she’s volunteered on over 25 humanitarian teams in about a dozen countries, maintaining an annual commitment to Guatemala. There’s always a “first” at something. Below she shares with us her newbie food experience in Spain, enjoy!

The art nouveau inspired doorway beckons me in. Not unlike cavernous circus wall openings I’m seduced inside a “taverna”, tavern-bar, by a cacophony of laughter and chit-chat. My eyes alight upon artistically composed delicacies atop plates melodically arranged in a tiny marching parade, reclining upon the long counter. Mesmerized, my body aligns like a magnet towards the queue of plates and platters.

Of course, I’m undecided like a kid in a candy shop! I debate. Which to try? And, how to get started?

The waiter approaches. Hesitantly, I blurt out in Spanish, so…. “how do I do this”? Mental logistics take over. How much are they? Where’s a plate? Do I help myself? Order here? Sit or stand?

He smiles, pausing in his hurriedness, then shrugs as if to say ‘whatever you like.’ I’m in Bilbao at the Victor Montes Bar tossed into the pincho cultural experience, dog-paddling in unknown waters.

Pinchos, locally, “pintxos” is a Basque version of the ubiquitous Spanish tapas on steroids. Consulting my husband, Steve, with wild abandon, we point to several selections aboard soft bread rounds. The waiter gathers up all our decisions into small, individual dishes, handing them to us. Starting with a delicately breaded fish capped with a red pimiento, we then select some crustacean stabbed along with a cluster of green olives whose tiny red tongues wag gaily.

A hash-brown looking potato “cup” grabs my attention. Encased inside is what looks like caramelized mushrooms in a brown sauce, topped with slender noodles, finalized by a jolt of local jamón, “ham” it’s all I can do to contain myself from licking the plate clean.

I wash this down with a local Rioja wine while Steve sips his beer. A couple more selections, we nod at each other, satisfied. Done? Done. The total cost? 12 euros!

Four days later, I take on a bigger test in San Sebastian (also known by its Basque name “Donostia”). Under the guidance of Tenedor Tours, my husband and I arrive first at Taverna Txepetxa where we try a pincho starter of tender white asparagus, a delicacy of the region, drizzled with a ribbon of mayonnaise followed by a pincho of hake, another local specialty. We sample leisurely, eyeing some languidly draped sardines marinating in an olive oil bath atop long wooden picks pricked with tiny, skinny green peppers called “guindilla” and green olives.

At Casa Urola, our next destination, we dig into an olive oil based platter of fleshy, mature tomatoes capped with chunks of tender bonito fish, softened onion curls and chopped guindilla.

I had planned to nibble just one final morsel of a brioche dessert, sopped in milk, cream, and egg called “torrijas” which was sidelined with a dollop of coffee ice cream. Did I say, ‘nibble’? Not! I devoured the entire plate!!

Generously assembled, pincho bites are typically more half-sandwich sized than bite-sized tapas with an array of topped options. They can also be a small-plate sized sampling without bread.

I learned that while pinchos can be a pit stop before dinner, they can also be a delightful evening of pincho-hopping the night away at multiple places with friends, much as the locals do. This mostly savory Basque experience will delight the senses.

To pincho or not to pincho? No! The question is Which pinchos to pincho?

The post A Voyage of Discovery: To Pincho or Not to Pincho? appeared first on Camera & Carry On.

Wait, did you read that right? Did someone just say “Disaronno Crepe Cake?” Yes… I did… And if I had more room I would have written “16 Layer, Disaronno, Mascarpone, Cream Filled, Crepe Cake.” Brace yourself…

Shannon is the chef in our relationship, but for the holidays this year I really wanted to make something great that would shock and awe her into speechlessness! Not just some no-bake pie, fudge brownies, or box cake. No, I aimed to blow her mind and tingle her taste buds with the culinary magic I knew was hiding deep within me. Now I’m not going to pretend this was easy, but if you’re looking to impress your family, friends, or anyone else, this will surely do it! Side note — if you don’t care about impressing anyone, and you just want to gorge like a king, this is for you, too. France and Italy are immediate contenders for favorite cuisines in the western world, so why not combine the two? I’ve seen these amazing looking crepe cakes before, and the idea of incorporating my favorite amaretto liqueur to it just came to me, as if in a dream sent by an angel. Have I piqued your interests? Don’t bust out your passport just yet! Here are all the details you’ll need, now let’s get started!

Know First

Things I wish I would have known before I started:

• This takes a while to make, mostly because things have to refrigerate for a while, so make a plan.
  • The crepe batter needs to be refrigerated for at least 2 hours (or overnight) before cooking.
  • The filling needs to be refrigerated for at least 4 hours before assembly.
  • The final cake needs to be refrigerated for an additional 2 hours before serving.
• Read the ingredients carefully, apparently a tsp and a tbsp are different.
• Milk easily boils over, don’t take your eye off of it!
• This cream is hard to clean up, so try to avoid flinging it across your kitchen.

Crepes

Ingredients

• 6 tbsp butter
• 3 cups milk
• 6 eggs
• 1½ cups all-purpose flour
• 7 tbsp sugar
• ⅛ cup Disaronno
• 1 tsp vanilla extract
• Pinch salt
• No-stick cooking spray

Instructions

1. Melt the butter in a pan.
2. Heat the milk over medium heat until it’s steaming, then allow it to cool for 10 minutes.
3. In a big bowl whisk the eggs, flour, sugar and the salt together. After that’s mixed well, add in the vanilla extract and Disaronno. Then slowly add the hot milk and melted butter.
4. Cover the batter and refrigerate for at least 2 hours, it can sit overnight if you want. This might be a good time to start on the filling.
5. Now to make the crepes! Bring the batter to room temperature. Place a nonstick 9-inch skillet over medium heat, and grease the pan with the no-stick spray. You don’t have to grease the pan before each crepe, just as needed. I did it once at the beginning, and once half way through.
6. Pour a little less than 1/2 cup of batter in the pan and swirl it around so it covers a nice the bottom of the pan. You’ll have about 5 seconds from when the batter hits the pan to make a nice circle before it won’t move anymore, so act fast!
7. Cook until the sides of the crepe start turning brown, about 1 minute. Then flip the crepe and cook for another minute or so. This is pretty tricky. I actually put some wax paper on my counter, and flipped the whole pan over the wax paper so the crepe would fall onto it. Then I picked up the crepe with my hands, and placed the uncooked side on the pan to continue cooking.
8. Place the finished crepe aside.
9. Repeat until the batter is gone ( I made 16 crepes).

Cream Filling

Ingredients

• 2 cups whole milk
• 4 large egg yolks
• 1 cup sugar
• ½ cup cornstarch
• 1 tbsp softened butter
• ¾ cup cream cheese
• ¼ cup mascarpone cheese
• 2 cups heavy cream
• 4 tbsp confectioners sugar
• ⅔ cup Disaronno
• 2 tsp vanilla extract

Instructions

1. Warm the milk over medium heat until you see tiny bubbles form, then take off the heat and let it rest for 10 minutes.
2. In a medium pot, whisk egg yolks with sugar together so they are well combined. Gradually stir the cornstarch into the pot.
3. In a separate bowl, whisk the butter, cream cheese, and mascarpone together until smooth.
4. Slowly add the warm milk into the egg mixture, one cup at a time, stirring constantly, until it’s all combined.
5. Place the pot over medium heat and cook the mixture, whisking constantly (this is paramount) until the cornstarch starts to thicken.
6. Once the mixture has the consistency of pudding, remove from heat and quickly strain it into the bowl with the butter and cheese mixture. Stir the cream until it’s smooth and well combined.
7. Chill for at least 4 hours covered with a plastic wrap placed directly on the surface of the cream. This prevents a weird skin from forming.
8. After about 3 hours and 50 minutes you can start making the whipped cream that you’ll combine into your cream filling. Whip the heavy cream, confectioners sugar, and extract with a hand mixer for a few minutes until it starts to thicken. Add in the Disaronno, and continue to mix until the cream holds peaks.
9. Put about 2 cups of the whipped cream aside (you’ll use it to frost the cake later). Take your filling out of the fridge, and gently fold the rest of your whipped cream into it, adding a half cup of whipped cream at a time.

Final Touches

1. Lay 1 crepe down on a plate. Using a spatula, cover the crepe with a thin layer of the cream filling. Place another crepe on top, and repeat until all your crepes are used.
2. Take the extra whipped cream you put aside and frost the outside of the cake (I’m really bad at this simple step as you may be able to tell from the photos).
3. Chill for at least 2 hours, and set out for 30 minutes before serving.
4. Optionally, you can dust the cake with some cocoa powder (just for looks), or drizzle with Nutella (this is actually really good, we discovered it after eating a few pieces, and it adds to the Italian-ness).

Oh, one more step… INDULGE!

Check out more great, international dishes inspired by our travels, and eaten abroad, here! Also, if you have any great recipes, send them to us ASAP. We’re always hungry for something delicious. Merci!

The post The Decadent Love Child of France & Italy: Disaronno Crêpe Cake appeared first on Camera & Carry On.

I’m still living in la la land. I may be back in Beantown (it’s true… no one that’s from here calls it that, but whatevs — beans are the bomb) but I’m still swaying to the memory of island music and balmy breezes. Gotta keep that vacation spirit alive! Even though I get sideways glances wearing my Roxy board shorts and anchor tank to walk my dog on my tree-lined brownstone street. Hey – It’s hot, and my choice of ensemble is totally is temperature appropriate (I’m talking to you, over-dressers). So I’m brainstorming a few ways to incorporate the Caribbean into my everyday – until my next destination obsession, that is.

Did you miss the part about us going to St. Croix recently? Catch up with these posts on shopping for a swimsuit, packing, rolling in the sand, and kickass water sports videos. Got it? Ok, let’s move on to the post-travel stuff, and how I’m bringing the tropics home.

Sunrise Papaya Smoothie
Guava, Pineapple, Banana Smoothie
Coconut Pancakes
Blackened Mahi Tacos
Jamaican Jerk Chicken with Coconut Rice and Beans
Hot and Fruity Caribbean Coleslaw
BBC aka Bailey’s Banana Colada Drink
The Painkiller Drink
Coconut Sugar Caramelized Plantains

Warming Sun – Dirty Heads
Three Little Birds – Bob Marley
Santeria – Sublime
Rhythm of Love – Plain White T’s
Island – My Bubba
Riptide – Vance Joy
Jump in the Line – Harry Belafonte
54-46 Was My Number – Toots & The Maytals
Compliment Your Soul – Dan Croll
Breakdown – Jack Johnson
Every Morning – Sugar Ray
Last Request – Paolo Nutini
No Way No – Magic!
For the full she-bang, check out my Island playlist here.

Wide Sargasso Sea – Jean Rhys
Robinson Crusoe – Daniel Defoe
Cinnamon and Gunpowder: A Novel – Eli Brown
Islands in the Stream – Ernest Hemingway
Forgetting Sarah Marshall
Pirates of the Caribbean
Cocktail
Jurassic Park
The Swiss Family Robinson

•••••

What’s on your Caribbean inspiration board? Or maybe you don’t have one for the tropics but are dreaming of another destination. Don’t stay up late at night, drooling on your keyboard while you get tendonitis scrolling through Pinterest. Incorporate those ideas into today, tomorrow, the weekend. Make the most of your time at home when you can’t get away, and take note of what to do/see/eat when you do!

The post Caribbean Destination Inspiration appeared first on Camera & Carry On.

You know when you’re so hungry you feel like you could literally be the Incredible Human Vacuum sideshow attraction at a highly inappropriate and politically incorrect circus? “Would you just LOOK at how she devours that meal in seconds?!” exclaims the ringmaster as the crowd, wide eyed, gasps then bursts into a round applause. Well, I feel that way often.

I like to eat. And I like to eat well. Good food = happy mouth. “Get in my belly!” I’m a big fruits and veg eater, but I know my way around the finer foods at the peak of the pyramid. Chocolates, I’m talking to you. *wink* And oh, yes, the lactose goddess… We’re good friends.

When I’m feeling particularly refined and cosmopolitan, my ladylike taste buds demand la cuisine française. But when hunger calls, time, she is of the essence. When this madame wants her food, she wants it tout de suite!

The classic Croque Monsieur is easy to make, filling, and bistro chic. Sometimes simple is best. With a light side salad, some sunshine, and a stripey top, it’s like I’m right in the heart of Paris. Sort of. Hey – I’ll take what I can get! Add a glass of bubbly and you’ve got yourself a sexy-time making dish right here. Because there’s nothing sultrier than a bite of warm, luscious cheese, amiright? And silky lingerie. And Australian accents. And rolling around in the sand. And… ok, just trust me on this one. You’ll want to cancel your evening plans, because you are staying in tonight.

Want in on this? Prepare to fall in love with sizzling gruyere, salty ham, and crusty bread.

Croque Monsieur

Ingredients

• 1 piece of crusty bread
• 2 slices of ham
• 1 tsp butter
• a generous handful of shredded Gruyere cheese
• 1-2 tbsp homemade bechamel sauce
• a sprinkle of pepper to taste (optional)

Method

1. Preheat the oven to 450F.
2. Select a nice piece of bread – your choice. Sourdough is a good pick, or anything rustic and crusty will do beautifully.
3. Spread a layer of butter on the bread.
4. Top with slices of ham.
5. Add a good helping of Gruyere and drizzle with bechamel sauce.
6. Place the open faced sandwich on a cookie sheet and then in the oven, directly under the broiler.
7. Check the sandwich every few minutes to ensure it’s not burning, but allow the cheese to bubble and brown. This is when the magic happens!
8. Enjoy hot and sizzling with a lemony side salad of greens.

Now, does that look yummy or what? Do you have a favorite quick & easy recipe? Share!

The post Wait, Did Someone Say, “Cheese?” appeared first on Camera & Carry On.

The South End is one of those neighborhoods only locals seems to know about. To the visitors of this great city, consider this your private invitation to step beyond the invisible tourist fence and frolic in my ‘hood. It’s a bit off the Freedom trail, so don’t expect to find another souvenir tee or Paul Revere impersonator. But if it’s palate satisfaction you seek, this is the place to be, with thigh-smackingly good wings, heavenly sweets, fresh off the press sandwiches, and a pre-Prohibition era watering hole, brought to the hungry masses by kickass chefs and delivered with wicked awesome service. Here are my top picks for where to get your foodie fix in Boston’s South End. And don’t forget to tell them Shannon from C&C sent you!

Click the icons to jump!

Tremont 647

While it may not be the shiny new penny, Tremont 647 sure has the new kids on the block watching their backs. Holding down the corner of Tremont and Brookline for 19 years now with casual confidence, it takes something special to not only remain, but thrive. My hat goes off to the cuisine, prepared by a rock star, female-driven kitchen staff, attentive servers, and all around good vibe. The driving force behind it all is executive chef/owner, Andy Husbands, with a vision and passion for food that just won’t quit. We had the pleasure of dining by the open kitchen with Andy as expediter that night, punctuating unidentifiable kitchen code with laughter and wit, as he divulged a bit of his philosophy with us. At his core, a desire to make really good food that hits the spot and makes you beg for more. “One bite should lead to another,” defines his quest as a chef and creator. He’ll put his burger against any restaurant patty out there (Do I smell a challenge?), and has crushed it in the world of BBQ in his spare time (rib pun… sorry). From apps to dessert, we gave our thumbs up, but it’s really the whole package that garners this place a round of applause. I think I might just become a regular.

Favorites: Wings, Beef Dumplings, Confit Chicken, and Bacon Bark • Insider Tip: Small plates are great for sharing, and even a few of the mains comes in half portions, for the smorgasbord route • Go: They do a fun pajama brunch (pjs encouraged!) on the weekend and Taco Tuesdays are a lively night • www.tremont647.com

Blunch

At just 400 square feet, this unassuming sandwich shop is more than meets the eye. No frills and little seating, some of Boston’s best meals between two slices of bread come from behind the counter of owner Nikki’s pint-sized brick and mortar. “The best part of a good meal is the sandwich you make from the leftovers,” she says, and that’s exactly the concept behind what’s happening at Blunch. Part breakfast, part lunch, this sandwicherie has been slicing and pressing crowd pleasing sammies for years with a strong local following. Not only do they kill it with thoughtful, developed flavor combos that pack a punch, every sandwich is pressed (aka awesome). And where some cafes claim it’s all about the bread, Nikki takes the opposing view, saying they tried “fancy” at one point, but it’s the simple goodness of local baker Quinzani’s bread that takes to the heat best and lets the insides shine. There you have it: sandwich perfection. One last thing? Do yourself a favor and bring home one of the in-house baked goods. You won’t regret it.

Favorite: The Colonial (it’s all in the preserves!) or the “Whim” of the Day • Insider Tip: They’ve been catering to the gluten free community for years, with special prep and ingredients to ensure there’s no cross contamination (a big plus for anyone with a real allergy). And, YES, Blunch has been featured on Diners, Drive-Ins, and Dives • Go: Breakfast or lunch (either all day!) • www.eatblunch.com

Blackbird Doughnuts

Doughnut. Is there no word sweeter in the English language? This craveable treat, loved by old and young, is brought to new heights by Blackbird Doughnuts. Self-proclaimed “Boston’s finest gourmet doughnut,” I found no reason to doubt the bold claim. While you ponder over risen vs. cake, peek through the massive window to the kitchen and you’ll see these guys know a thing or two about making carbs as good as they can be. Open for just a few months, Blackbird has quickly advanced to neighborhood staple status. With a kaleidoscope of ever-changing flavors, from classics like vanilla glaze and chocolate cake, to showstoppers Irish coffee, salted toffee, and buffalo frito (yeah, I said it), there’s no chance for taste bud boredom. What crazy flavor comes next? I don’t have the answer, but I leave it to these dough mavens to dazzle us with their next made from scratch daily creation.

Favorites: Pineapple Habanero and Pepperoni Pizza (Oh, yeah) • Insider Tip: Grab a coffee to go with those doughnuts. Sourced from JP’s Fazenda, Blackbird has their own, special blend. And ask your Pizza doughnut to be warmed • Go: Before they run out! • www.blackbirddoughnuts.com

Orinoco Kitchen

I opened the door to Orinoco and was instantly met with sultry, slow-cooked scents that enveloped and ushered me into a Venezuelan frenzy. Like a hungry pup to the dinner bell, my mouth began to water and I longed to know the taste of what my nose insisted I try. And try, I did. Amidst colorful decor and photos from owner Andres’ family from Valencia, the food took on my hunger with mighty force. How I wished it was a warm, sunny day and not a wintry mess. I pictured myself in a sundress, bathing in the golden light on the patio with my zesty caipirinja in one hand and an empanada in the other. Instead, I cozied into the booth and drowned my cold weather blues with a few more almond/bacon dates and second helping of chicken adobo, because good food makes everything better.

Favorite: Empanada trio with [crack?] sauce (seriously, I have no idea what’s in it but I wanted to put that stuff on everything) and the Mojito Cojito (the tropics in a glass) • Insider Tip: Come thirsty and ready for a good night, because the drinks are stiff and sassy • Go: While the prix fix is offered, or when the warmth comes to stay a while • www.orinocokitchen.com

Appleton Bakery & Cafe

Bright and sunny, in looks and disposition, Appleton is lovely for take away, but begs you to come in and stay a while. Cozy cafe tables are bathed in natural daylight, making for an ideal spot to enjoy a lunch break, meet up with a friend, or read a book and savor a sweet snack. A melange of healthy breakfast and lunch options catering to the veggie lover as much as the must-have-meat eater are handwritten on the chalkboard menu. Freshly baked goods line the display case instigating a little indulgence, because, why not? Warm and friendly smiling faces greet a mixed bag of patrons, from grandma with her smallest grand baby, to the handsome novelist typing away, to the bricklayers working on the house down the street; this is a neighborhood affair. To wrap it all in a bow, the staff are just the sweetest, lightening even the dullest of moods. And if you ask me, that’s all it takes to turn a good place into a great one.

Favorites: Latte of the Day and Apple Pie Cheesecake Bar • Insider Tip: Check in for menu updates reflecting the change in season, and specials daily • Go: Pancakes anytime (score!), and the waffle maker comes out on the weekend • www.appletoncafe.com

The Elephant Walk

With my infatuation for Southeast Asian cuisine, it’s a wonder Cambodian is foreign to me. At least it was until The Elephant Walk. With flavors bolder than Chinese but less aggressive than Thai, I thank Nadsa, sweet chef and master of the kitchen, for making my first time a memorable and eye-opening one. In the swanky dining room, I sipped a glass of wine and took my time perusing the selection. The menu is extensive and varied, boasting an impressive French-with-a-twist selection, but it’s the other of the spectrum that hooked me. Crisp spring rolls, a colorful julienne salad, caramelized beef tenderloin… We dined on a spread fit for a king, taking a note from the traditional style where many plates make a well rounded meal. A range of taste, color, contrast and vibrancy that can only be described as uniquely Cambodian, consider me a fan.

Favorites: An out of this world pork/coconut dish called Keing M’Noa and tuna spring rolls • Insider Tip: Portions are a good size, but a sampling of plates gives your mouth the rainbow treatment • Go: Break up the weeknight routine for a casual affair with zing • www.elephantwalk.com

Cafe Madeleine

It’s all about the butter at Cafe Madeleine. Take their croissant, for instance. As one might expect from a pretty, French bakery, they certainly look the part, but the taste, the experience, that’s where the magic happens. One flaky mouthful in and the heartbreaking melody of La Vie En Rose fills my ear, a suave gent with a smirk and a cigarette walks past, and fireworks pop in the silhouette of the Eiffel Tower. Paris, is that you? 84% butterfat is where it’s at. The desserts are no exception in the hands of world renowned pastry chef, Frederic Robert, as he and his skilled pastry chefs gives the American classic an elegant, French makeover. Silken, smooth, and creamy beyond belief, thanks to a sousvide style method, shortbread crust, and (you guessed it) the most decadent dairy spread Vermont has to offer. The concept of a neighborhood bakery, where anyone can pop in for a good croissant and cup of coffee, is a humble one wherein results far exceed ambitions. I found the answer to the age old mystery of why ladies of France stay so svelte; there’s not need to overindulge when you’re so fully satiated. But just in case, there’s always the expertly caramelized canele to fill that last bit of real estate.

Favorites: Plain croissant and Canele • Insider Tip: Make sure to pick up the fresh fruit puree to balance the rich butter flavor of the cheesecake • Go: Pick up dessert for your Friday Night Soiree and a signature baked goodie to nibble on for the walk home • www.cafemadeleineboston.com

J.J. Foley’s

If walls could talk, they’d speak of family ties, change, the importance of tradition, and how regardless of the here and now, a good pint never goes out of style. Not just another Irish tap house, this has been a local landmark for over 100 years and favored pub of famed personalities and unknown alike. Pony up for a glass of Guinness and plate of bacon and cabbage or shepherd’s pie, fit for sharing, because here you’re among friends. A family affair, the business has been ushered down the generations, carried with modest pride and strong sense of heritage. The feeling at the bar is as familiar as stepping into an old pub in Ireland: warn, wooden decor, bartenders that double as confidantes, and a genuine, convivial spirit. It’s a timeless nod to yesteryear and holds down the foundation of Boston beneath an ever evolving landscape.

Favorites: Curry Chips and a proper pint of Cider • Insider Tip: The wall art reflects the rich history and events over the last hundred years, with J.J.’s at the heart of it; fodder for deep conversation over equally deep glasses of the dark stuff. • Go: After work drinks and a taste of what you’d get from the Emerald Isle • www.jjfoleyscafe.com

Cinquecento

Conceived as a spot where anyone can stop in for a nice meal wherever they’re going or coming from, I have to say, this far exceeded my expectations. Cinquecento is more than just another restaurant group restaurant. Or “Italian joint.” The food here is delicious, period. As for the servers, not only are they knowledgeable about what goes into the cuisine and how it’s prepared, they are willing to take the time to make sure your experience is as good as it can be; a mark of quality and longevity. Cinquecento is newish to the South End, with 2 years under its belt and no sign of slowing down. The space is very uncommon for the area: huge, open, modern-meets-rustic, Roman trattoria vibe, and yet maintains a sense of intimacy. It’s got class, panache, and a pretty killer menu with wide appeal, whether you’re up for a glass of wine and sharing a plate at the bar, or prefer to do the whole multi-course, big night out thing. I came with an open mind and left a believer. Now, if I could only get my hands on some more of that ricotta toast…

Favorites: Ricotta fresca, Rigatoni alla Norcia, and Bresaola with Figs • Insider Tip: Request a corner booth and ask for Bill • Go: After work drinks or a dressed up Saturday dinner • www.cinquecentoboston.com

Merrill & Co. (update: unfortunately Merill has closed it’s doors)

Grab some friends, throw on your finest pair of skinny jeans, and hit up Merrill & Co. for some elevated diner food. I say that with love and mean it in the best way possible. How so? The staff is super cool, laid back yet attentive, serving up food that feels both new and nostalgic. Let your hair hang down as you jam to “Pumped Up Kicks” on the sound system and dip your pizza rolls to the beat, because groovy tunes have that effect. The mood is upbeat and fun, so all you stiff, no-good-time Charlies might as well stay home. I don’t often associate dinnertime with a seat dancing. Satisfying, pleasant, nice, sure, but Merrill & Co. changes everything. This spot is all about comfort food taken up a notch with a feel good vibe. Some nights feature a DJ, others trivia competitions, and, oh yes, brunch!

Favorites: Open faced buffalo chicken sandwich, Mac & Cheese, and Root Beer Float • Insider Tip: Show up with your best buds and hunker down for some good times, or just make a friend at the bar• Go: Trivia Night! Or post-work out to negate all those burnt calories. • www.merrillandcoboston.com

Find these 10 restaurants in the South End

BONUS: Cookie Monsters!

Blunch, Cafe Madeleine, and Appleton Cafe & Bakery have just the thing to curb your afternoon sweet craving. These giant, chocolate chip creations are perfect for sharing, or rewarding yourself for being so darn awesome, all are baked in house and will give your mama’s winning recipe a run for its money.

Have you tried any of these eateries? What’s your favorite? Share your South End picks in the comments below!

•••••

A big thank you to Tremont 647, Blunch, Blackbird Doughnuts, Orinoco Kitchen, Appleton Bakery & Cafe, The Elephant Walk, Cafe Madeleine, J.J. Foley’s, Cinquecento, and Merrill & Co. for welcoming and hosting us with delicious food and beverages.

As always, all opinions, text, and images are my own.  See our ethics page for more information. Thank you for supporting the sponsors that make life a little better here at Camera & Carry On.

The post A Local’s Food Guide to Boston’s South End appeared first on Camera & Carry On.

It’s nearly St. Patrick’s Day, which means it’s time to bring the craic! It’s pronounced ‘crack’ and if you don’t know what it is, then it’s high time you booked that trip to Ireland! While the Irish are masters of hearty fare (think: bangers ‘n mash, shepherd’s pie, fish and chips), we all know where they really bring it. Cue the adult beverages! If you’re celebrating in the Emerald Isle, woo hoo to you! But for the rest of us wherever we are, there’s no excuse to bypass the celebration. Call a few friends, or invite in stranger off the street (because in Ireland, everyone’s a friend), and pony up to your at-home bar with these feckin’ awesome libations. And because we like to cater to our fellas as much as the ladies, we present you with his & hers drink recipes. Enjoy, be happy, and as they say, drink responsibly. Sláinte!

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