Provincetown chocolatier Paul John Kearins uses a highly flavored, pure lobster powder made from cooked wild-caught Atlantic lobster, and blends in lemon oils and parsley, to make his Cape Cod bar. 2:56 p.m.
I didn’t know what to expect — I’d been told this area was a dud, food-wise — but I am here to tell you that I had four of the best dishes of my Bostonian eating life in this neighborhood. Five, if you count the fro-yo. And each for under $15. 12:31 p.m.
Thoughts of Cognac remain deeply lodged in that part of the brain responsible for dreaming about skiing, fireplaces, epic novels, and Merino wool. And that’s a shame, because the Champs Elysees is bright and sunny. 12:19 p.m.