Boston Theatre District Restaurants - 3 Top Places to Dine Before the Show

If you're going to a show in one of Boston's uptown theaters or comedy clubs, be sure to plan a gala pre-curtain dinner or a post-theater drink and sweetmeat at one of Boston's Theatre District restaurants . Here are suggestions for three of the best - plus a nearby food court where you can grab a fast bite if you're running so late that you're about to miss the opportunity act.

Jacob Wirth (31-37 Stuart Street, Boston) has been serving hearty German food and great beer to Bostonians since 1868. Like many other restaurants started nearby the same time, Jacob Wirth was opened by German immigrants who served up specialties like sauerbraten and wiener schnitzel. Although American favorites like burgers, fish and chips, sweet potato fries, sandwiches, and mac and cheese are now now equally popular, one thing hasn't changed while the last 140 years: the great beer. The restaurant's Jake's Bar features an exquisite option of German and Belgium beers, but you can also order plenty of other European and American labels.

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Because Jacob Wirth is right in the middle of Boston's Theatre District, lots of theater goers and local regulars procure here every night. Jake's is a special destination on Fridays, when a live piano player, song books, and enthusiastic singers carry on a old tradition of conviviality that carries send into the 21st century. Great food, uncostly prices, and of course, the best beer in Boston make this a winner.

Boston Theatre District Restaurants - 3 Top Places to Dine Before the Show

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Teatro (177 Tremont Street), on the edge of the Boston Theatre District, has a spectacular setting overlooking Boston Common. Inside, the arched mosaic ceiling and celebrity chef/owner Jamie Mammamo's open kitchen furnish drama of their own. The mostly Italian, all the time yummy cuisine can be served as small plates or full portions and mixes down-home goodness with sophisticated tastes. Try the braised pork shank with mashed sweet potatoes... Or maybe a small plate of truffled deviled eggs, or some chicken Milanese.

For an after-theater treat, stop by Teatro for a glass of Italian wine or perhaps espresso, and one of their fabulous desserts. Try their chocolate semifreddo with crisp meringue and salted caramel/expresso sauc ...or the vanilla bean panna cotta with strawberries...or the homemade, out-of-this-world gelato.

Erbaluce (69 Church Street), near the Charles Playhouse theater and Improv Asylum comedy club, features Piedmontese-influenced contemporary dishes starring fresh fish, organic meats, and lots of veggies and herbs. Chef/owner Charles Draghi has been receiving acclaim for his unusual offerings such as wild boar. Desserts get high marks here as well.

City Place Food Court (ground floor of the Massachusetts communication construction at the intersection of Stuart, Charles, and Boylston Streets) doesn't compete with Theatre District restaurants like Jacob Wirth, Teatro, or Erbaluce for cuisine--in fact, it offers basically what you'd find in any shopping mall food court. But for those times when despite your best intentions, your schedule slips and you're about to miss the first act, it's a good option as well as an intelligent space.

One of Boston's premier architecture firms, Goody, Clancy & company designed the communication construction back in the 1980s, and food court is in the middle of a soaring atrium that opens to the upper parts of the building. When you leave, go out straight through "The Alley" toward Boylston road and take note of the nightspots that you'll pass, in case you want to return later for an after-theater drink.

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How to Cook Snapping Turtle

Where I grew up in south Louisiana, we saw plenty of snapping turtles, but most of us never view to eat one. Maybe it's because we were blessed with having so many crawfish around, which were much easier--and less dangerous!--to catch and cook.

Nevertheless, occasionally one of my readers has asked me how to cook a snapping turtle. So, if you happen to find one of these rather nasty looking critters in your fishing net, or have one packed away inside your freezer, here's a great way to put in order it.

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By the way, snapping turtle is unquestionably quite delicious!

How to Cook Snapping Turtle

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Assuming you have a live snapper on your hands, the first step, of course, is to kill it. Don some gloves, grab a sharp knife, and cut off the turtle's head as quickly and cleanly as possible. There will be blood, of course, which you should allow to run down the drain of your sink until the flow has slowed considerably.

Now drop the turtle's body, shell and all (except the head, of course) into a big pot of boiling water. Boil for 8 minutes. This is mainly to make cleaning it easier.

Remove the turtle from the pot and allow it to cool sufficiently to be able to handle it. Take your sharp knife and cut away the plastron, or lower shell. take off the intestines and other organs. Now cut the good stuff, the meat, away from the top shell; be sure to include the legs and tail, which are the best-tasting parts (the skin should come off of these unquestionably after boiling).

You can cook turtle meat, either from a snapper or some other species, in many separate ways. My popular is this snapping turtle stew:

1. Cut the turtle meat into cubes.

2. Begin browning the meat in a hot frying pan with cooking oil. Add a chopped onion, one or two chopped cloves of garlic and continue cooking until the meat is browned all over.

3. Drain the oil from the frying pan. take off the meat, onion and garlic and place them in a saucepan (one with a lid). Add 2 cans of tomatoes and 4 sliced or chopped potatoes, some salt and pepper, and adequate water to cover everything.

4. Cover the saucepan and cook at a strong simmer for 40 to 50 minutes.

5. Enjoy!

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