Ep 2. Boston

The Zimmern List takes viewers on a culinary adventure as host Andrew Zimmern travels to different cities across America to taste traditional and unique dishes. In season 1 episode 2, Zimmern heads to Boston, Massachusetts, to explore the city's rich history and food culture.

The episode begins with Zimmern meeting with chef Tony Maws, owner of the celebrated restaurant Craigie on Main. Maws takes Zimmern to Formaggio Kitchen, where they sample a variety of cheeses and meats, including prosciutto di Parma and the unique "drunken goat" cheese. Zimmern is impressed with the quality of the ingredients, and Maws explains the importance of sourcing locally and supporting small businesses.

Next, Zimmern visits the Union Oyster House, America's oldest continuously operating restaurant, dating back to 1826. Zimmern tries the famous oyster stew, made with fresh shucked oysters and served with a side of crackers. He also samples the lobster roll, a New England classic, and learns about the history of the restaurant and how it's remained in the same family for six generations.

Zimmern then heads to the North End, Boston's Italian neighborhood, where he meets with Karen Akunowicz, James Beard Award-winning chef and owner of Fox & the Knife. They visit Bricco Salumeria & Pasta Shop, where they try artisanal pasta and house-cured meats. Akunowicz talks about her love for the vibrant and diverse food scene in Boston.

Continuing through the North End, Zimmern samples cannolis from three different bakeries. He tries a traditional cannoli from Mike's Pastry, a chocolate-dipped cannoli from Maria's Pastry Shop, and a unique lobster tail pastry from Bova's Bakery. Zimmern is blown away by the quality and variety of the pastries, and comments on the friendly competition among the bakeries.

Zimmern then visits the Jamaica Plain neighborhood to try Boston's signature dish, the "poor man's meal" or "sacred cod". He meets with chef and restaurateur Irene Li at Mei Mei, where they cook up the dish using a cod head and other inexpensive ingredients. Zimmern is surprised at how flavorful and satisfying the dish is, and Li talks about the importance of using every part of the fish and reducing food waste.

Finally, Zimmern heads to Somerville to visit Tasting Counter, a unique dining experience that blurs the line between restaurant and laboratory. Chef Peter Ungár creates innovative dishes using scientific techniques, and Zimmern tries a few of the multi-course tasting menu items. He's impressed with the creativity and precision involved in the cooking, and comments on the importance of pushing boundaries in the culinary world.

Throughout the episode, Zimmern also includes historical and cultural tidbits about Boston, such as the city's role in the American Revolution, the origins of Fenway Park's Green Monster, and the influence of Irish immigrants on the food scene. He emphasizes the importance of supporting local businesses and preserving the city's unique food culture. Overall, the episode showcases Boston's rich history and diverse culinary offerings, and provides a mouth-watering tour of the city's best dishes.