#dr shakshuka

[whentherewerebicycles]

ruthie staring blankly into the middle distance… same girl lol. well we are “awake” as of 6:30 (my plan to work back to a 6am wake up time is not going all that well sigh). I have one short meeting with my lead at 9 then lots of project work time to finish a presentation draft & design 2-3 sections of this learning module.

I’m really pleased with how the bathroom color looks fully dried but alas I think I’ll need to do a second coat on 1.5 of the walls. but that’s ok! I am also giving serious thought to painting the ceiling but I’m nervous because that’s scary and new and feels like a thing I could mess up 😬 but how else will I LEARN except by making mistakes!! I think I’m going to try it… the worst that can happen is it doesn’t look good and I have to use this leftover primer + white paint to cover it over. which will be messy and time-consuming but look around jes it’s not like you’ve got a lot else going on right now lol. besides I already got a little paint on the ceiling whoops so I’ll have to repaint it if/when I move out anyway. might as well use it as a little paint laboratory.

here’s the day:

order paint

email HH back about panel

email DR about rec letter

coffee/lounge/emails till 8

8-9 shower, breakfast, work on presentation

9-10 AS mtg

10-12:15 finish updating presentation and make graphics for strategic plan

re-tape the half bath (I did a better job with avoiding mess this time but since the ceiling seems potentially messy I’d like to cut the plastic drop cloth to fit the room and tape everything securely so the entire lower half of the room is covered. I also need to be sure to wrap the light fixtures or just unscrew the glass tops if possible)

pick up paint & return these two ailing plants

maybe drop off UPS returns on the way back

re-paint the two walls first I think

gulp. paint the ceiling. panic probably.

long forest walk with the dogs

apply for board/committee positions

write up recipe notes for shakshuka

put phone away and finish cribsheet

I am practicing self-care by not watching the game tonight I think

[hairpintvrns]

Tee time with Handsome Hansen at the Cantwell Country Club. That should’ve been the end of it—but something about his tone irked them that they’d felt the strange impulse to double down. “Weissberg, you don’t have the monopoly on charm,” they rolled their eyes, “Just leave it to me, alright?” Saul may have clung onto his charm as if it were a bespoke suit, but Terry had worn it like armor, their first line of defense against situations that were impossible to navigate with their way of seeing the world.

And Dr. Hansen had liked watches, hadn’t he? He might appreciate their watch—brand new, but far more understated, its lacquer dial the only hint towards some gimmick—so that was a starting point. A battle, however small, however petty, that they’d like to win. 

A little busy. Sure, because what was a little luncheon to the return of your troubled child? They fought the urge to scoff, biting the inside of their cheek with such force that any second longer they might find themselves drawing blood. Over the decades, they had played the part of provocateuse against his provocateur adeptly—but they’d been so good recently. No more drawn-out fights, no petty squabbles, had even approached something like understanding. But their silences were always short-lived and punctured by some frazzled quality, like balls of lint forming against the fabric, a constant reminder of their relationship’s decades-long wear and tear. 

It was a little curious that Saul should stop short of mentioning Terry’s name in this litany of people who’d given him grief for wanting to talk with their son. “Okay,” they said, simply. Trying to diffuse the tension, maybe. Or trying to pacify them. Or just not wanting to invite any further provocation. Whatever it was or intended to be, it felt like some kindness. 

And when the question was redirected to them, well—“Because I don’t know how to.” It was almost childlike, crossing their arms tighter and wishing no more than to embed themselves against the derivative brickwork. “He wanted to speak with me. That last night. He came to my house and I made shakshuka. We talked and we just ended up arguing.”

Arguing about you, they would have liked to append, but what was the fucking point? They’d recalled their first trip with Micah in Forest Lake, at the solitary wood thrush, how the conversation drifted back to Saul’s ghost. How Terry thought it might be easier for Saul to fall dead for her and Micah’s sake. They didn’t care when or how it happened—though all that sex, drugs, and drinking would come back to bite him sooner than later—only that visiting his grave and asking Micah to find a stone to put atop it each year would surely be much less difficult than having to do this exercise, over and over, until one of them would exit from the other’s life, for good. 

But who would she talk to about Micah, then? And when they’d only just started?

“I can’t tell you how often our discussions start and end like that. You don’t know how hard it is to speak to him because you weren’t there,” they said. No tone, no cadence, no judgment. “And you know how I’m like...” They hated this incautious intimacy that came with the simple act of telling the truth. “I try not to push too far with him. Shield him from all this fucking frustration, and anger, and—” they inhaled, sharply, “—God, Saul, you were always the one better with words.” 

Terry glanced downward, at the concave shape of the nailbed, attention now drawn to the steel-colored nail polish, faded, but still lingering on the edges of their thumbnails.

“It should be you that he comes home to,” they began, lifting their gaze upward. Should’ve been you. Not me. “Can you do that?” This time. Just this once.

from an onlookers perspective, they might have looked like a married couple hiding away underneath a brick arch to steal a kiss, a brief private moment that harkened back to the carnality and excitement of youth, but the illusion would be shattered the moment they noticed the distance between the pair. saul, arms crossed protectively over his chest. terry, dismissing his squabbling with a wave. the wall that every divorced couple knew intimately was put up between them, and despite any earlier moments of civility or vulnerability, they always went back to square one: highly defensive and sensitive. and don’t be dramatic? had they never met him before?

saul’s eyes narrowed slightly. “since when do you bat your eyes at people?” he asked, half-incredulous and half-jokingly. he had never known her to rule by charm, when that was all he had done his entire life. “don’t worry about dr. hansen—i’ll get nate to set up a tee time or something for us, he’ll get over it.” saul took his own turn to wave away their proposed rectification.

the question rubbed at his nerves. he didn’t like their tone, like he was purposefully ignoring micah as if to punish him for his disappearing act. it wasn’t that sinister, he just didn’t have the time to seek micah out the way he wanted to. “i’ve been a little busy, terry.” saul explained, hands moving down to rest on his hips, arms akimbo. charity luncheons didn’t run themselves, especially when his name was attached to it. “i haven’t actually seen him. if rachel hadn’t told me that he was here, i’d likely have no idea.” that was probably what micah had wanted—to torture his parents by being just out of grasp. or maybe his intentions weren’t sinister, either. the weissberg men all inherited two things: a patrician nose, and an avoidance of their feelings. if there were only two traits micah had inherited from his paternal side, it was those.

confronting his feelings today led to him yelling at his third ex-wife, so maybe it was for the best that he hadn’t run into micah yet. he wanted to keep emotional confrontations to a minimum, even if the luncheon was officially over now and he had time to think about something else besides donations and champagne—after he helped clean up and finished giving out cash tips, of course. that was why he didn’t appreciate terry’s line of questioning, like he was some sort of criminal when they were the one that just admitted that they didn’t want to talk to micah. 

saul exhaled forcefully, air whistling between his clenched teeth. his reason was simple: “because everyone in my life that i’ve spoken about micah with—tamara, theodora, my mom, that ravi kid, even levi—have told me that i’m just pushing him away further by trying to force him to talk to me.” what had terry called him months ago? overwhelming? it would be fair to saul that operated on absolutes: overwhelming love and cold absence. not hatred, though. never for his son. “so, i figured it’s best for him to come to me first. clearly, he’s trying to send a message or something by coming here. if he didn’t want our attention, he would’ve stayed back in manhattan or waited until after the luncheon to reach out.” that message, of course, was only known to micah. for now, anyway. “what are yours, then? your reasons?”

[theniftycat]

dr-shakshuka replied to your post: I was at the thrift store today and randomly came...

Cuba Crossing actually wasn’t bad. It’s pretty well made and has some interesting characters and plot. Also Robert is super angsty in it and it’s great

okay, you’re really selling me on this

[wayward-coffee-raccoon]

10 Fandoms, 10 Characters, 10 Tags!!!

thank you for tagging me @shakshuka-stan

1. Bungou stray dogs : Dazai osamu

2. Six of Crows : Inej Ghafa

3. Genshin Impact : Kaeya Alberich

4.The priory of the Orange Tree: Eadaz uq Nara

5. Fullmetal Alchemist: Envy

6. Death Note : Rem

7.Avatar the last airbender : Azula

8. Phineas and Ferb : Dr. Doofenshmirtz

9. She-ra and the princesses of power : Catra

10. Kipo and the age of wonderbeasts : Benson

tagging @disaster-bay-leaf @delirae @yaronata @chaotic-angsty-teen @crowsdeservetheworld @water-sang-fire @mushroombi @multi-fandom-fan1213

[incorrectsmashbrosquotes]

Melee Smasher's Breakfasts (typical and favorite)

Bowser

Typical: heart-healthy oatmeal with blueberries, sliced bananas, and herbal tea (has to watch his cholesterol) Favorite: fried chicken and waffles, eggs, biscuits, and sausage gravy (rarely eats this anymore)

-

Dr. Mario

Typical: protein shake, black coffee Favorite: bacon and eggs, coffee with two sugars, buttered toast

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Falco

Typical: toaster pastries (prefers strawberry) Favorite: fried fish and white toast

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Ganondorf

Typical: dates, yogurt, nuts, homemade Gerudo flatbread Favorite: Shakshuka

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Ice Climbers

Typical: granola bars, trail mix Favorite: eggs, baked fish, rice

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Marth

Typical: bread, fish, tea Favorite: bread, jam, bacon, eggs

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Roy

Typical: rice congee, cream Favorite: meat and lots of it

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Mewto (doesn’t eat but grabs a milkshake now and again)

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Mr. Game and Watch

Typical: eggs and sausages Favorite: spam, eggs, spam, sausage, and spam (spam spam spam spam spam spam lovely spaaaam wonderful spaaaam)

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Princess Peach

Typical: grapefruit (has the special spoon and all,) tea Favorite: medium rare ribeye steak with peppercorn sauce, scrambled eggs, cream spinach, scones with butter and jam, country style potatoes/cottage fries with chili sauce, Bloody Mary (reserved exclusively for her cheat day)

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Pichu

Typical: pain Favorite: agony (someone help this poor thing)

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Princess Zelda/Sheik

Typical: muesli, fresh milk Favorite: ham and cheese omelette, tea

-

Young Link

Typical: fresh Lon Lon Milk, cracked wheat with cream and butter Favorite: anything that isn’t squirrel, deku nut, mushroom, and bean stew (the Kokiri were never exactly masters of the culinary arts)

[motownbeat]

also i Met dr shakshuka last night lol

[msmatx]

06.30.22 — Tel Aviv to US

We are finally headed home. I think the last few days have pushed us to be ready to head home. Still lots of emotions about wrapping up an extraordinary experience. Our flight to the states didn’t depart until midnight so we had a full day to stay active but tried to keep the activities relaxing. We did have to depart our apartment [poor planning on my part] but we’re able to check into a hotel located around the corner. Once we moved our stuff, we headed out to Dr. Shakshuka located in Jaffa to have our last meal. Atlas had the shakshuka, Hero the schnitzel, and we all shared the hummus.

After lunch, we walked around Jaffa, and then they asked for one last Aroma. Then it was back to the hotel for some downtime.

We left for one last beach excursion at 430. Though we couldn’t stay for the sunset, it felt great to walk around the beach, and then the kids did some building.

We went back to the hotel to shower and depart for the airport.

Once through security, which the kids were so patient considering it was past dinner time, they made a dash for McDonalds.

By the time we made it onto the flight, we were so exhausted. There’s been a long build-up to coming home. As the flight was still boarding, Hero looked at me and I asked him if he was tired. His response was, “will you hold me?” and 30 seconds later he was out for nine hours.

[thefoodgambler]

This Newly Opened Place @zoldcafe Is Absolutely The Best In Kolkata When It Comes To Italian Dishes!! 😋 #NewPlaceAlert Zold is a quaint Italian and Continental cafe with wonderful interiors and warm inviting ambience. The menu covers a range of Italian dishes from the typical pizzas and pasta to even vegetable pot pie. Once you take a bite, the foodie in you is never trying anything else other than Italian. The place always has an aroma of fresh coffee beans and serves some awesome frappes. ☕️ Buon appetito!! Must Try : Veg Potstickers with Soy Ginger Glaze (₹200), Shakshuka (₹200), Poached Eggs & Bacon with Chipotle Mayo Open Sandwich (₹260), Butter Chilli Lime Gnocchi (₹260) and Risotto Ai Frutti Di Mare (₹360). 📍Zold, 124B, 2nd Floor, Dr. Meghnad Shah Sarani, Southern Avenue, Kolkata. 🌍 Kolkata, West Bengal, India. ⏰ Mon - Sun : 12 Noon - 10:30PM. 💸 Cost For Two : ₹800 (approx.) 📸 : @thefoodgambler Follow @thefoodgambler for more updates!!! #thefoodgambler #kolkata #italianfood #continental #cafe #zoldcafe @thefoodgambler (at Zold) https://www.instagram.com/p/CMR5x-8AUlC/?igshid=m68ku4w31107

[how-todisappear-completely]

food log 2/3

iced pecan coffee (~100)

diet dr. pepper

shakshuka w white beans and a little cous cous (~450)

14g feta (35)

diet coke

total of ~600

binge free days: 3

exercise streak: 3 (low-impact hiit at home)

[falafelrecipe]

My first Shakshuka...... thank you Dr. Shakshuka, thank you @timmaelzer_official, Thank you kitchen impossible ❤️... https://ift.tt/2KuJrtO

[mphotosss-blog]

Dr shakshuka in Jaffa, Israel

[danprattofficial]

The best Shakshuka in Israel, I would highly recommend checking this place, got to meet the Doctor himself too #drshakshuka #israel #awesomefood #shakshuka #yafo #greatfood #greatday #greatcity #middleeast #hot #summer #summer2019 #holiday #greattrip #sunshine #telaviv #somebodyfeedphil #netflix #goodtimes #lunch (at ד"ר שקשוקה Dr. Shakshuka) https://www.instagram.com/p/B27PCQ8gzhp/?igshid=5nmtmhkjq08v

[snakecolumn95]

Why the Western diet needs to shift to a 'planetary health diet' in the age of climate change - ABC News

The food that we eat is damaging humans and the planet we depend on.

The "Western diet", with its high proportions of meat and highly refined, processed foods, contributes to a long list of health problems including obesity, heart disease, diabetes, high blood pressure, many types of cancer, mood disorders and dementia.

This unhealthy diet is also a big contributor to the ongoing devastation of our planet. Agriculture contributes up to 30 per cent of global greenhouse gas emissions and uses 70 per cent of fresh water, while land clearing and industrial farming methods involve large amounts of herbicides and pesticides that pollute our rivers, wetlands and coral reefs.

A recent report published by EAT and authoritative medical journal The Lancet warns that we must significantly transform the way we eat and grow our food. Failure to do so will cause an increasing proportion of the global population, which is expected to hit 10 billion people by 2050, to suffer from malnutrition and preventable disease. Today's children will inherit a planet that has been severely degraded.

The report, which has brought together 37 experts from 16 countries, has for the first time set scientific targets that call for nothing short of a revolution in our farm-to-fork practices to address these seemingly colossal challenges.

The report calls for a "flexitarian" approach to eating which caters for meat eaters, as well as vegetarians and vegans.

The "planetary health diet" recommends doubling global consumption of vegetables, fruits, nuts and legumes, ditching refined grains in favour of wholegrains, and at least halving our consumption of red meat and sugar.

So what does a 21st-century nutritional and delicious meal that boosts health and protects the planet look like?

Here are some suggestions for those who are unaware of the delicious alternatives to meals dominated by meat.

Let's start with breakfast

Homemade or good-quality muesli with fruit and yoghurt or, in cooler weather, cold-cooked oats with dried fruit and pepitas.

An occasional meal of egg, mushrooms, tomatoes or beans or a Middle Eastern shakshuka (spiced eggs) for a weekend special.

Meat-free lunches

Wholegrain and seeded sandwiches with avocado, salad or vegies, plus falafel or a portion of cheese (there are daily limits of 500ml of milk or the equivalent in yoghurt or cheese).

Hot or cold soups, or salads with legumes such as delicious blue-green lentils.

There's plenty of variety for dinner

The weekly limit for red meat is just under 100g for beef and lamb, and the same for pork, but either can be substituted for the other.

That's two dinners with modest servings of meat suitable for a stir-fry, or as part of a winter casserole bolstered with plenty of the highly-recommended legumes and vegetables.

Chicken once or twice a week (either one big meal of 200g or two smaller meals of 100g). That could be one small serve of roast chicken with roasted vegies, or an enchilada (cooked chicken with vegetables, chilli, herbs and kidney beans tucked into a wholegrain corn or wheatmeal wrap).

Fish or other seafood also has a maximum consumption of 200g a week. That might be a single fillet of fish with a mango, chilli and mint coulis, served with a large plate of seasonal vegetables and one of the two weekly potatoes made into chips cooked in olive oil.

For another seafood meal, perhaps prawns with homemade satay sauce (making it yourself ensures a decent amount of peanut) with brown rice and a large salad.

Alternatives to meat

For omnivores — and Australians are one of the highest meat consumers in the world per capita — that leaves just one or two meatless dinners to think about.

There are many satisfying and easy alternatives to meat. How about wholemeal pasta with pesto and a big salad with greens, cherry tomatoes and avocado?

Or maybe a couple of Indian curries? Recipes abound, so try a chana masala (made with chickpeas), plus a dry cauliflower curry with rice and sambals (try flaked coconut, tomatoes, cucumber, coriander, mint and natural yoghurt).

You can also make full use of herbs, spices and extra virgin olive oil for cooking or on salads.

What about snacks?

No surprises here: junk foods are out, but fruit and nuts make excellent snack foods for those who need a little extra during the day.

So how do we do it?

The EAT-Lancet diet will require behaviour change for many Australians.

Education about the need to change eating habits is vital, but personal action is only one piece of the solution, which may not be readily available to everyone.

If you have been choosing processed foods high in fat and sugar since childhood, if you don't have the time to prepare fresh food or the means to afford it, or if you live in a place where it's just not available, then "choice" does not begin to describe the uphill battle to put healthy food in front of your family.

Farmers and retailers wanting to supply sustainably-grown food also face considerable hurdles in a system that has been skewed in favour of large-scale, industrial food production with low diversity.

Governments need to lead the way with policy changes that reflect modern-day challenges to the way we produce and consume our food.

It starts with the farm

The food revolution we need requires substantial agricultural innovation that must focus on improving efficiency and sustainability in existing farming lands; restoring degraded lands; a zero-expansion policy of agricultural land to enable natural ecosystems to thrive, and halving food waste.

The EAT-Lancet report also tells us that better governance of our land and seas is needed to protect the biodiversity that supports life. This is consistent with calls in Australia for the next elected federal government to develop new national environmental laws with independent authority to protect our environment and the ability to produce food into the future, in a way that does not cost us the planet and humanity's future.

If our next elected government also puts money into making local fresh food readily available and affordable, subsidises and promotes sustainable farming methods, and protects our environment, we will reap the benefits of a healthier population.

We will also do our share of avoiding catastrophic damage to the planet from runaway climate change and other environmental threats.

Only then can we evolve from the current lose-lose scenario with poor diets that result in malnutrition, ongoing damage to ecosystems and worsening climate change, to a win-win scenario for people, animal life and the planet.

Dr Rosemary Stanton is a nutritionist and dietitian and part of the Scientific Advisory Committee for Doctors for the Environment Australia. Dr Kris Barnden is an obstetrician and a member of Doctors for the Environment Australia.

Source: https://www.abc.net.au/news/2019-01-27/your-healthy-diet-in-the-age-of-climate-change/10750274

[leonieslaw-blog]

Dr shakshuka - best shaksuka in israel if not the world

You must go

[tonyduncanbb73]

What to Eat in and Around Fenway Park, Home of the Boston Red Sox

From in-park Fenway franks to neighborhood staples nearby, here’s how to dine before, during, and after a baseball game

Baseball season is upon us again, and with baseball season come ubiquitous Fenway franks, overpriced beer, and plenty of soft serve. But that’s not all: Inside the stadium, local brands like Savenor’s, Tasty Burger, and Yankee Lobster Co. make their mark, and outside, there’s a bustling neighborhood packed with old standbys and newer hotspots.

From fast-casual Mediterranean to a full-service izakaya, from sports bars to oyster bars, there’s a little something for everyone in Boston’s Fenway neighborhood. Read on for recommendations in and outside of the stadium, and check out this page for an archive of all Fenway-related dining news.

This guide was originally published in March 2014 and is updated annually; the date of the most recent update appears above.

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Inside Fenway Park

2019 Additions

Aramark [Official Photo]

“Sam’s slammin’ onion” at Fenway Park

Other cities’ stadiums serve everything from Cheeto-lotes and Coney dog egg rolls to pierogi hot dogs and s’mores bread pudding. Fenway Park keeps things a little more low-key — well, if putting lobster on everything is low-key — with its new menu additions each year.

The 2019 additions include dishes such as lobster BLTs, brownie sundaes, beer-glazed or brown sugar-glazed bacon on a stick, Buffalo chicken totchos (tater tots meet nachos), and a breakfast burger that uses waffles as a bun. Savenor’s, the official butcher of the Red Sox, is behind many of the meaty ingredients (bacon on the lobster BLT and the meats in the Italian hoagie, for example), while Yankee Lobster Co. is behind the lobster in the lobster BLT and lobster roll. Sam Adams, the official beer of the Red Sox, is found in some of the food items as well — for example, the “slammin’ onion” is beer-battered and the bacon on a stick is beer-glazed.

Here’s a quick cheat sheet on where to locate some of the new items:

Bacon on a stick: Sam Deck

Breakfast burger: Big Concourse — Test Kitchen

Brownie sundae and banana split: Kids’ Concourse and Homeplate Concourse

Buffalo chicken totchos: Big Concourse, Pavilion Level, and Homeplate Concourse

Chicken tender sandwich: Big Concourse

French toast sticks: Big Concourse — Test Kitchen

Italian hoagie: Big Concourse

King’s Hawaiian pulled pork sandwich: Kids’ Concourse, Visitor’s Clubhouse Concourse

Lobster BLT: Jersey Street, Big Concourse

“Sam’s slammin’ onion”: Sam Deck

Veggie burger: Dell/EMC Club

Where to Find Popular Concessions

There’s a snack stand everywhere you turn — and vendors constantly streaming by your seats — but if you have your heart set on a particular item, here’s where to find a few specific ones.

Rachel Leah Blumenthal/Eater

Fenway soft serve

Fenway Franks: Basically everywhere, including the Home Plate Deck, Big Concourse, Homeplate Concourse, Coca Cola Deck, Pavilion Level, First Base Concourse, Jersey Street, and beyond.

Gluten-free options: Find franks with gluten-free buns on the Homeplate Concourse and gluten-free pizza in numerous spots, including Home Plate Deck, the Gate E Concourse, the Big Concourse, Homeplate Concourse, and the Pavilion Level. Gluten-free snacks and desserts are on the Homeplate Concourse, Big Concourse, and the Coca Cola Deck.

Kids’ meals: Find especially kid-friendly meals on the Big Concourse, Gate E Concourse, First Base Concourse, and Visitor’s Clubhouse Area.

Kosher options: Big Concourse.

Lobster rolls: Gate D Concourse, Pavilion Level, Jersey Street.

Soft Serve: All over the place, including the First Base Deck, Big Concourse, Homeplate Concourse, Coca Cola Deck, Pavilion Level, and Gate E Concourse.

Tasty Burger: There are stands on Jersey Street, the Third Base Deck, and at Gate C under the bleachers, and there are also roving vendors.

Outside Fenway Park

Sports Bars

There are plenty in the neighborhood; here are just a few to try

Bleacher Bar [Official Photo]

Bleacher Bar

The Baseball Tavern: Go for the roof deck (and cheap bear), weather permitting. 1270 Boylston St.

The Bleacher Bar: On the site of the former away team’s batting cage, it’s situated under the bleachers with a view of the field (limited during games — a glass garage door comes down), but no game ticket is required, so this is a good way to be inside Fenway without paying the big bucks. Enter on Lansdowne Street. The menu is mostly focused on sandwiches, along with some typical comfort food snacks. Open year-round. 82A Lansdowne St.

Boston Beer Works: Part of a small local chain of brewpubs. This location has been open since 1992. 61 Brookline Ave.

Cask ‘n Flagon: Fenway’s quintessential sports bar, right in the heart of the action, where it’s been for 49 years. There’s plenty of comfort food, including burgers, barbecue, and more. 62 Brookline Ave.

Cheeky Monkey Brewing Company: A brewpub that utilizes the SmartBrew system, which essentially means that the brewmaster is all the way in New Zealand. Pool tables onsite and easy access to the attached Lucky Strike Social (see below.) 3 Lansdowne St.

Game On: This sports bar happens to have a popular Newton-based coal-fired pizzeria inside, Max & Leo’s. 82 Lansdowne St.

The Lansdowne Pub: A classic Fenway pub with somewhat amped up comfort food, plenty of beer, and a calendar full of live music, karaoke, and other events. 9 Lansdowne St.

Lucky Strike Social: Bowling, billiards, arcade games, comfort food, and a convenient staircase to Cheeky Monkey (mentioned above). 145 Ipswich St.

Tony C’s: Named for a former Red Sox player and Massachusetts native, the late Tony Conigliaro, Tony C’s has a few locations around the Boston area, including in the Fenway neighborhood, each with about a zillion giant televisions throughout. 1265 Boylston St.

Fast-Casual Restaurants and Cafes

Keep it quick and easy with these counter-service spots

Rachel Leah Blumenthal/Eater

Spicy lamb meatball plate at Saloniki

Bennett’s Sandwich Shop: Fenway is this third location of Bennett’s, which began as a seasonal sandwich shop in Kennebunk, Maine, that opened in the early 1980s. Hot and cold subs. 84 Peterborough St.

Blackbird Doughnuts: Sometimes you just need a doughnut. This is a second location for the popular South End shop from the team behind the Gallows and Banyan. 20 Kilmarnock St.

By Chloe: A vegan chain out of New York that’s expanding around Boston and beyond. Local locations serve dishes like “lobster” rolls (made out of hearts of palm) and “Fenway nachos” topped with vegan chorizo, black beans, and jalapeños. 100 Van Ness St.

Cafe Landwer: The first of two area locations for this Israeli cafe chain opened early in 2018, serving cafe fare, shakshuka, and more. There’s a takeout cafe counter, but there’s also full-service seating. 900 Beacon St.

Caffe Nero: There seems to be a location of this London-based, Italy-inspired cafe chain on every Boston street corner these days. 1375 Boylston St.

Cava: A DC-based Mediterranean chain opening a number of local outposts. 1350 Boylston St.

El Pelon: Eat tacos, burritos, enchiladas, and more at this popular taqueria on Fenway’s “Restaurant Row.” 92 Peterborough St.

Eventide Fenway: Eater Boston’s 2017 fast-casual restaurant of the year. It’s the Boston sibling to Portland’s popular Eventide Oyster Co., and you’ve probably already heard that you should try the brown butter lobster roll. You should, and follow it up with brown butter soft serve. 1321 Boylston St.

Fomu: Vegan ice cream and other sweet treats. 140 Brookline Ave.

Gyro City: The name pretty much says it all. 88 Peterborough St.

Honeygrow: Philadelphia-based fast-casual spot that specializes in customizable stir-fry dishes and salads. 1282 Boylston St.

Mei Mei: Creative Asian-inspired cuisine with plenty of twists. Try the signature Double Awesome, an eggy, cheesy scallion pancake sandwich — perfect for game day. 506 Park Dr.

Neighborhoods Coffee & Crepes: Coffee. And crepes. In the neighborhood of Fenway. 96 Peterborough St.

Oath Pizza: Crispy, quick pizza from a growing Nantucket-based chain. 1350 Boylston St.

Pavement Coffeehouse: One of several locations of a growing local cafe chain. Go for the bagel sandwiches. 1334 Boylston St.

Saloniki: Fast-casual Greek from some of the people behind Trade and Porto. Come here for choose-your-own combos of pita, rice, or salad with honey-garlic braised pork, spicy lamb meatballs, zucchini fritters, and more. Put the “secret sauce,” a preserved lemon concoction, on everything. 4 Kilmarnock St.

Sufra: It started as a food truck; now it has a brick-and-mortar location. Falafel, shawarma, and more. 52 Queensberry St.

Sushi Kappo: Counter-service sushi burritos, poke bowls, and more from the team behind the excellent Ebi Sushi in Somerville’s Union Square. 86 Peterborough St.

Tasty Burger: The flagship location of a growing local chain. Sit down inside for a full-service meal or get takeout at the window. Burgers, dogs, and the like, plus a lot of beer. 1301 Boylston St.

Tatte Bakery & Cafe: Tzurit Or’s growing chain of cafes features pastries, shakshuka, sandwiches, salads, more. 1350 Boylston St.

Full-Service Restaurants

Sit down and have a nice meal

Katie Chudy/Eater

Tiger Mama

Audubon Boston: The team behind Trina’s Starlite Lounge took over Audubon Circle a few years ago and revamped it (along with the slight name change), serving up creative comfort food, solid cocktails, and plenty of beer in a lively setting. There’s a great hidden patio out back. 838 Beacon St.

Basho: A Japanese brasserie with lots of sushi as well as a range of hot entrees, including Robata-grilled meats. 1338 Boylston St.

Citizen Public House & Oyster Bar: Oysters, whole suckling pig (order in advance), whiskey, and daily chalkboard specials. 1310 Boylston St.

Eastern Standard: Raw bar, salads, pastas, charcuterie, and lots more, as well as truly excellent cocktails and hospitality. This is a Kenmore Square mainstay. 528 Commonwealth Ave.

Fenway Johnnie’s: Sibling to West End Johnnie’s, a sports bar near TD Garden. It’s in the short-lived Tilted Kilt space. 96 Brookline Ave.

Fool’s Errand: Tiffani Faison’s Boylston Street duo became a trio in 2018 with the opening of this small standing-room-only “adult snack bar,” which features creative cocktails and fun small plates. 1381 Boylston St.

Futago Udon: This fairly new addition to the area is a pleasant spot for hot and cold udon options, including some non-traditional spins, such as a carbonara udon. 508-512 Park Dr.

The Hawthorne: Not a restaurant, per se, although there’s food, but it’s one of the best cocktails bars in the city — in the whole country, really. Convenient plan: Hit it up before and/or after Island Creek Oyster Bar. 500A Commonwealth Ave.

Hojoko: Located at the Verb Hotel, this izakaya-inspired restaurant from the O Ya team is full of fun sushi and small plates, loud music, great bartenders, and Japanese knick-knacks. 1271 Boylston St.

Emmy Hagen

The “grand macque” on Island Creek Oyster Bar’s bar menu

Island Creek Oyster Bar: This is the first (of several now) restaurant and bar outlet of Duxbury’s famed Island Creek Oysters, with dishes like fried oyster sliders and lobster roe noodles — plus cocktails to match. (Or, as mentioned above, drink at sister/neighbor the Hawthorne before or after.) Starting in spring 2019, the restaurant has a new bar menu available from 4 p.m. on every day, featuring dishes like a hot pocket of the day, pickled deviled eggs with caviar, and a “grande macque” double patty burger. 500 Commonwealth Ave.

Loretta’s Last Call: Country music, fried chicken, pulled pork grilled cheese, and more. Lots of gluten-free and/or vegetarian options as well, and so much whiskey. 1 Lansdowne St.

Lower Depths: The hot dog-focused menu has been replaced with tacos, but there is still a Sonoran dog. And tot-chos. And a giant beer list. 476 Commonwealth Ave.

Nathálie: From the team behind acclaimed downtown wine bar Haley.Henry, this Fenway wine bar was Eater Boston’s 2018 bar of the year thanks to its unique wines, intimate space, and small but enjoyable food menu. 186 Brookline Ave.

Sweet Cheeks: Former Top Chef contestant Tiffani Faison’s ode to barbecue, featuring the best biscuits in the world, according to Forbes Magazine. Seriously, get the biscuits. And snag a seat in the cozy beer garden if you can. Want to try something different? Sister restaurant Tiger Mama is right down the street, featuring Southeast Asian-inspired cuisine. 1381 Boylston St.

Tapestry: Located in the former Church restaurant and music venue space, Tapestry has dual concepts. One side, the Expo Kitchen, serves up casual dishes such as oysters, Neapolitan-style pizzas, and more. The Club Room is the place to go for a fancier night out. 69 Kilmarnock St.

Thaitation: This Thai restaurant offers a large menu of curries, noodle dishes, and other Thai and Thai-American favorites. 129 Jersey St.

Tiger Mama: At this Sweet Cheeks sibling and neighbor, you’ll find Southeast Asian-inspired cuisine with Faison’s special flair, served up in a tropical ambiance filled with greenery and a disco elephant. 1363 Boylston St.

Wahlburgers: The Wahlberg family’s burger chain is quickly becoming ubiquitous. Boozy frappes, tater tots, and more. 132 Brookline Ave.

Coming Attractions

Keep an eye out for these upcoming additions to the neighborhood, slated to open later in 2019

Orfano: Chef Tiffani Faison and wife and business partner Kelly Walsh are at it again, adding to their Fenway trio — Sweet Cheeks, Tiger Mama, Fool’s Errand — with a new Italian restaurant, opening in summer 2019 in the Pierce Boston building. 188 Brookline Ave.

Time Out Market: This food hall, part of a growing international chain of food halls, has announced a few names on its lineup of food vendors, and the lineup is looking pretty stellar so far. It’ll include a burger spot from the Craigie on Main crew, two new projects from the O Ya/Hojoko team (who are also working on opening something new in Chestnut Hill), Union Square Donuts, and more. Time Out Market is slated to open in 2019. 401 Park Dr.

Trillium Brewing: The ever-expanding Boston/Canton brewery is opening a beer garden and taproom on the lawn of the 401 Park development (which will soon be home to Time Out Market, see above). The new taproom will operate year-round, with beers on draft and retail sales. It could open by late summer 2019. 401 Park Dr.

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Recipe for Shakshuka, inspired by Dr. Shakshuka restaurant in Israel. Kosher, Ve… http://bit.ly/2AIWPWA