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Boston Globe
07-08-2025
- Business
- Boston Globe
At Daily Provisions in Harvard Square, counter-service melts for the modern age
The backstory : The first Daily Provisions opened in New York in 2017, a spinoff of Meyer's people-pleasing Union Square Cafe. This is the 10th location — and the first one in Massachusetts. (Another will come to the Seaport next year.) Meyer received a James Beard Outstanding Restaurateur Award in 2005, and his restaurants have won a multitude of outstanding service awards. The Lumberjack sandwich at Daily Provisions. Jonathan Wiggs/Globe Staff What to eat : 'Silver Palate Cookbook'-esque, café cuisine. Breakfast is served all day, with heavier items sharing real estate with sweets and baked treats. Daily Provisions is known for maple crullers, and you can enjoy them as a husky Lumberjack breakfast sandwich with eggs and cheese ($13.50) or a la carte ($4.95). There's the requisite avocado toast ($11) with accompaniments ranging from smoked salmon to eggs, or a savory-sweet everything croissant piped with cream cheese ($5.95). Sandwiches are available after 10:30 a.m. They're simple and satisfying: Get the tuna melt ($13.50), a polished affair — no diner this — with a subdued amount of mayo, griddled sourdough just buttery enough to taste melty, not greasy, coated with a thin layer of American cheese. Advertisement The Tuna Melt sandwich and a Iced Matcha Lemonade. Jonathan Wiggs/Globe Staff The rest of the sandwich menu veers picnic chic: BLTs, cured ham and cheddar, herb chicken salad, chickpea veggie, with healthy sides like tomato and green bean salad ($9) and snap peas with quinoa ($9). Advertisement My dining companion enjoyed a bountiful 'chefy' salad ($16.50, but big enough for two), with roast chicken, jammy hard-boiled eggs, marinated white beans, cucumber, gruyère, and breadcrumbs. 'Eggs were indeed jammy and really flavorful, which doesn't happen when they're overcooked. All the other ingredients felt fresh and did not give the vibe of having been sitting in a fridge bin somewhere. Chicken in particular was tender and gently shredded, not the squeaky cubes you often see in salad. Little crunchy topping and a really good, creamy dressing was light and not gloppy, kicked up with dill, clearly house-made,' she reflected after taking the rest home — but noting that, for $16.50, bread or chips might have made the salad feel more like a meal. (The dressing is DP's version of Thousand Island.) You can also order dinner-ish main courses here, though the space has a lunchtime, benches-and-laptops vibe. A roast chicken dinner, big enough for three, comes with roasted carrots, Brussels sprouts, and crispy potatoes ($45). Order it to-go, and pass it off as your own at your next small dinner party. The 'Chefy' Salad at Daily Provisions. Jonathan Wiggs/Globe Staff What to drink : A wide assortment of caffeine and/or alcohol, from salted caramel cold brew ($5.75) to matcha lemonade ($6) to Beaujolais by the glass ($9) or bottle ($32). You'll order at a counter, but a server will deliver your goods. While you wait, take a moment to appreciate the local touches, such as a brick salvaged from the late, lamented Pit down the block, marked with a plaque and perched on a shelf that looks straight out of a Restoration Hardware showroom. An authentic brick from 'The Pit, Harvard Square" is on display at Daily Provisions. Jonathan Wiggs/Globe Staff The takeaway : Once upon a time, The Tasty was Harvard Square's all-hours gathering spot for counter-service sandwiches, sweets, and melts. Down the street, Daily Provisions is the 2025 version: healthier, cleaner, dressier. Still tasty, though. Advertisement Kara Baskin can be reached at
Telegraph
09-10-2024
- General
- Telegraph
Chicken with apricots, rosemary and green olives
This was inspired by a dish from the old Silver Palate Cookbook, one of the classics of its time. I've added rice to make it a one-pot dish. Make sure to season well. Ingredients 225g basmati rice 1 ½ tbsp olive oil 8 chicken thighs, or a mixture of thighs and drumsticks 1 large onion, finely chopped 3 garlic cloves, grated to a purée 2cm square piece of ginger, finely grated 100ml dry vermouth or white wine finely grated zest and juice of 1 orange 75g dried apricots (the moist type), halved 2 bay leaves 2 ½ tbsp capers, rinsed of salt or brine 6 rosemary sprigs 2 ½ tbsp white balsamic vinegar 500ml hot chicken stock 55g pitted green olives a couple of generous squeezes of lemon (not quite the juice of ½ lemon) 15g almond flakes or pine nuts, toasted salad leaves, to serve Method Step Heat the oven to 190C/180C fan/gas mark 5. Rinse 225g basmati rice in a sieve until the water runs clear, or soak it for half an hour then rinse it. Step Heat 1½ tbsp olive oil in a large ovenproof pan about 30cm across and 6cm deep. In batches, brown 8 chicken thighs all over – you just want to colour them (about 5-6 minutes), the chicken will cook more in the oven. Season as you go and transfer to a bowl. Step Carefully pour out all but 2 tbsp of the fat from the pan and cook 1 large finely chopped onion over a medium-low heat until it's soft and golden. Add 3 grated garlic cloves and 2cm finely grated ginger and cook for another 2 minutes. Step Deglaze the pan with 100ml dry vermouth or white wine, dislodging all the bits that have stuck to the base, then add the rice and season. Put the chicken pieces back in, skin-side up, along with any juices. Step Add the finely grated zest and juice of 1 orange, 75g halved and dried apricots, 2 bay leaves, 2 ½ tbsp rinsed capers, 6 rosemary sprigs and 2 ½ tbsp white balsamic. Pour in 500ml hot chicken stock and let everything come to just under the boil. Make sure that the herbs and apricots are tucked in under the chicken or they could burn. Season the skin of the chicken – a little bit will poke out – and transfer to the oven. You don't need a lid. Step Cook for about 25 minutes then add 55g pitted green olives, return the pan to the oven and cook for another 5-10 minutes. The chicken should be lovely and golden and the rice should have absorbed all the stock. Taste for seasoning – the rice may need some salt or lemon (lemon is great for pulling all the flavours in a dish together; it also makes the top nice and glossy).
