Chef

Keith Pooler

"On the bar menu, this is not your ordinary cheesesteak. It's the leftover ends of the beef brisket that have been cooking low and slow throughout the day. It has the perfect mix of crunch and tenderness all smothered with cheddar, mozzarella, and caramelized onions."

"When I'm in East Boston, I always stop here for the best authentic ceviche in the city, but the chicha morada is what I love. I call it purple juice, made with purple corn, pineapple rinds, warm spices, and sugar. It's so refreshing."

"I know everyone raves about the lobster pizza here, but the lamb pizza with goat cheese covered with mint is my favorite. It's the perfect amount of spice, grease, crunch and succulence."

"This just cures what ails you. It's curry soup is a little spicy, fills you up, gives you energy, and warms your insides."

"Move over, In-N-Out. It's a shame you did not make it to this coast, but the burger from Five Guys hits the "I have a craving" button quite often."

"Even off-season this tastes unbelievable, and I always get it no matter what my chef instincts tell me. It's spicy, sweet, cheesy, creamy goodness."