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ENCHANTEE's avatar

HELLO ANDREW, AND HAPPY CHILI DAY IN JANUARY 2023. I did not know the category of Chili because where I grew up, everyone had their Own, and besides tweaking your mother"s, other recipes came from friend's Superbowl Chilis, etc.

I like both the Brothy/Clean version, which I think becomes a dip when mixed with rotel and extra peppers - and the Thick/Dirty kind which is usually the Chili

-Dog version - because it Clings better ?

And you tell me which becomes the best MAC. One I would put in Soup category, One in Stew, according to consistency.

I thought Everyone's Chili was in their HEAD! I added mushrooms after tasting one of the BEST BOWLS EVER, at Kennedy"s Second Street, which sadly, is No Longer There. Viva la Fresh Mushrooms Chili!

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Geoffry Meek's avatar

I'm eating at Fox & Knife tonight again and I'll let you know. From that list, I'd say a foundational Boston dining experience can be had either Oleana or Myers & Chang. You have had great meals around the world, so sure, Giulia is as good and simple as you would find in Italy. Somehow Oleana and Myers & Chang exude a perceivable originality--and both are engrained into the fabric of Boston. For something more refined (but maybe not so original) maybe No. 9 Park. There are two on the list I haven't been to, so take this with a grain of salt.

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