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Good Taste: Milk Street Cafe
October 30, 2006 by Howard Blas

Milk Street Cafe 50 Milk Street, Boston (Also at Norman B. Leventhal Park, at Post Office Square) 617-542-FOOD (3663) Kosher Open: 7am-3pm

Walk through Boston’s financial district on a hot Indian-summer day and you will be delighted to discover Leventhal Park at Post Office Square, an oasis with shade and grass, a fountain where kids are allowed to cool off, and often a saxophone and bass player to entertain the lunchtime crowd. On the park’s edge stands a green- roofed glass pagoda, home to an outpost of the Milk Street Cafe, and just a five-minute walk from the flagship restaurant. Lunch-time diners on the square can eat inside, or pull up a free green lawn cushion to eat al fresco. My dining partners and I, who couldn’t resist sitting outside to take in the sights and sounds on an especially beautiful day, chose pizza with soup or salad ($5.95); our hot sweet potato-carrot soup was thick and delightfully spiced, though the cold gazpacho also seemed tempting. Another friend could barely finish her “small” Caesar salad ($3.25, the large costs $4.95.)

Quiche, salad and entree specials change daily, and cost between $5.50 and $7. The made-to-order wraps are worth the wait - the Guacamole Passion (Swiss cheese, avocado and sun-dried tomato) and Portobello Fantasy (wild mushrooms, mixed greens and sun-dried tomato) looked interesting. There are also ready-to-go wraps and stuffed sandwiches, at $6.95, for those eager to grab and run: These include pesto chicken, grilled breast of chicken, and thin slices of New York corned beef with sauerkraut and Russian dressing.

Milk Street is low-key about announcing the fact that it’s kosher, but supervision comes from the Orthodox Rabbinical Council of Massachusetts. Meat dishes, which are only available inside are served in pre-wrapped packages and with plastic utensils.

With such satisfying food and people-watching to do, one can’t help feeling sorry for the investment bankers who have to return to the office.

Howard Blas
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