The raw and the cooked
On the advice of some friends from MouthfulsFood, we made the trek over to the Somerville/Cambridge border for dinner at East Coast Grill and Raw Bar.
Two minor quibbles: First, it's difficult to get to without a car — the nearest T stop is about 3/4 of a mile away, and when it's 90° and 90% humidity, you will feel every one of those 3,960 feet. The other downside is that the place is practically legendary for having lines out the door, but still they manage to have no room to wait in the bar. Those two things — and those alone — are the only barriers between this place and restaurant perfection.
We loved the great white-wine sangria, justifiably famous tuna tacos and "wet bone" ribs; other barbecue items aren't nearly as impressive. The meat in my brisket sandwich was a touch dry, and the sauce was too-sweet and unremarkable. The wet bones have a slightly Asian taste to them, and are much, much better. We were told that the striped bass was a must-order dish if it was available. It was, and it was!
I thought the prices were really a good value for the quality. The decor is a little 80s-dated — Nagel called, and he wants his wall sconces back — but the atmosphere is so funky and friendly that you can't help but be won over.
East Coast Grill and Raw Bar
1271 Cambridge Street
Cambridge, MA 02139
617.491.6568
