Boston Common's new concession stand offers a sticky bun sundae that combines vanilla soft serve with a medley of sticky bun crumbs, caramel, and sea salt, creating a rich and complex flavor. The dish is a standout snack option during hot summer days in the park. Additionally, a new omakase restaurant, Yoshida, recently opened in Back Bay, featuring a high-priced dinner with a signature mackerel dish. This dish involves charcoal-seared mackerel layered over rice, allowing the fatty oils to meld with the grains for a creamy effect, indicating a luxurious culinary experience.
The sticky bun sundae at Boston Common's new concession stand blends vanilla soft serve with salty, sweet sticky bun crumbs, caramel, and sea salt for a complex flavor.
Yoshida's omakase dinner featured luxury bites, including a signature mackerel dish where charcoal-seared fish drips its fatty oils into rice, enhancing the richness.
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