Dear Annie - Review - Cambridge - Boston - The Infatuation
"The menu at Dear Annie doubles as a zine with a grainy cover photo of Tina Turner and David Bowie sharing a swig from a bottle of wine. It’s a fitting image for a New American restaurant that encourages mingling both with people you know and those you don’t. At the massive 16-seat communal table in the center of the room, taper candles flicker on faces and someone is always just a glass of trousseau away from swiping the deck of Tarot cards on the table and reading your future. Inside that zine, bottles from small, low-intervention producers line up next to brief bios about the winemakers alongside a short menu of seasonal vegetarian and pescetarian dishes. You wouldn’t know it from the striped bass crudo coming out of the kitchen or the overall rich louche aesthetic—that table looks like “The Last Supper” styled by Bode—but this is a counter service spot. Order something to drink you’ve never heard of before and a couple of small plates, grab a seat at the table, and maybe make like Turner and Bowie and take some swigs straight from the bottle. Food Rundown photo credit: Jonathan Smith Smoked Mackerel Deviled Eggs The sliver of salty mackerel on these eggs is the perfect substitute for the sea salt often sprinkled on deviled eggs. Pop the whole thing in your mouth at once. It’s like eating an egg pulled from the bottom of the Harbor (complimentary). photo credit: Jonathan Smith Veg Out These roasted carrots come stacked like kindling in a teepee fire lay that would make an Eagle Scout proud. Doused in hot honey, salsa verde, and queso fresco, they’re soft but still have the echo of a crunch. Served with hazelnuts sprinkled on top, if it’s on the menu this dish is a must-order. photo credit: Jonathan Smith Sea Dog Advertised as a “Dear Annie classic,” the Sea Dog is essentially a fish cake smushed into the shape of a ballpark dog and stuffed inside a grilled split-top bun. Crumble up some of the house-made chips and throw them on top of the dog's calabrian chili aioli and cornichon relish for a taste of summer." - Jonathan Smith
