It's official! Rudi's will be opening a new location. We will be at 811 Massachusetts Ave, in Boston's South End. Our new place will have 200+ seats and a full bar with a 2:00a liquor license. Who says you can't have a blueberry muffin and a martini at the same time? We expect to be open in the mid-September time frame. We'll keep you posted.

Hub On Wheels was founded in 2005 with three goals: to create an important civic event, showcase Boston's neighborhoods and parks, and raise money for causes important to the Mayor.



[ click here for full article.. ]

Have you seen the Fiddleheads in the grocery stores? Fiddleheads are the young coiled fern leaves (about an inch in diameter) of the ostrich fern. Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other. Mark can’t wait for this time of year to do his annual fiddle head stir fry.




[ click here for full article.. ]

Have you ever wondered why so many people are becoming allergic to wheat? Although we at Rudi’s don’t have an explanation for that, we can explain what it is.




[ click here for full article.. ]

Curry is one of those words like salsa; it means different things to different people. At its most basic, curry refers to a spicy dish of vegetables or meat served with rice.




[ click here for full article.. ]

We usually talk about spices or cooking techniques, but let’s talk about something that can save somebody’s life, the Heimlich maneuver.




[ click here for full article.. ]

We love cooking with ginger and we love cooking with sharp knives. No matter how sharp our knife is, it is still difficult to get really fine, fresh ginger unless you grab a grater (and we hate washing extra dishes too).




[ click here for full article.. ]

What is the "Yummy Factor"? By adding extra sugar, fat, or salt, many of today's chain restaurants use these ingredients to give you a sense of the food being “extra yummy”.




[ click here for full article.. ]

With all the talk about how salt can raise one's blood pressure, there are some ways you can add that punch of flavor without it. Try squeezing on fresh lemon juice, Tabasco, or balsamic vinegar. Don't think you have to ween yourself off salt all at one time. You can gradually cut back. You'll be surprise how your taste buds will adjust.

When we're roasting meat, whether it be pork, lamb, or beef, we take the time to sear it with an extremely hot pan. This seals in the juices and makes the meat more moist. Be careful if you're doing this at home as it can make a lot of smoke.

We love salads, but every now and then we just need to do something a little different. Try grilling some vegetables (or broiling is fine in the winter time) and then tossing them with your favorite dressing. Don't think you have to use the same hearty vegetables like sweet peppers, zucchini, etc. Grilled butternut squash makes a delicious salad too.

We love lamb, be it braised, roasted or grilled. You can probably tell because we have it almost weekly at our café.




[ click here for full article.. ]

What is Panko? This is a Japanese style bread crumb. By using panko in your cooking, you can get the crunch without frying.




[ click here for full article.. ]

As can be seen by our Thursday menu, we like a nice, grilled Reuben from time to time ourselves. Our twist is that we take the time to pickle our own cabbage. That's why it's so good.

Did you know you can substitute lemon for vinegar in most dressings? Experiment like we do and you'll find some great combinations. Just ask Evangelina (sous chef).