Tatte's signature shakshuka features a slow-simmered tomato sauce with roasted peppers, topped with two eggs poached in the sauce, and a generous amount of salty feta. It arrives hot enough to cook the yolks to your preferred firmness. Reviewers consistently praise the hearty portions and aromatic spice balance that keeps customers returning for this breakfast staple.
Tips from diners
Get a Side of Crusty Bread to scoop the sauce and break the yolks.
Come early on weekends - the shakshuka can sell out by late morning.
Tatte's No. 4 blend is pulled into lattes with textured microfoam. The bean selection emphasizes sweetness and body over acidity - reviewers note the soft cherry undertones come through in milk drinks. It's designed as an everyday espresso rather than a single-origin showpiece.
Tips from diners
Ask for it as a flat white if you want less foam and more milk contact with the espresso.
Tatte whisks their own halva syrup into each latte at order time. The nutty, sesame-forward flavor of the halva mixes with the espresso and milk to create a drink that tastes deliberately crafted, not over-sweetened. It's a signature drink that shows the kitchen's attention to detail.
Tips from diners
This is a signature drink - uniquely Tatte and worth trying at least once.
Tatte's burekas arrive warm with a distinctly crispy, golden-brown exterior. The spinach and cheese filling is properly salted and features a mix of creamy ricotta and tangy feta that's balanced, not heavy. Multiple reviewers note these are best eaten immediately while they still have structural integrity.
Tips from diners
Order at 7am when they come out of the oven - later in the day they dry out.
Served on a sturdy slice of Tatte's house-baked bread, this dish combines creamy avocado with tangy labneh (whipped yogurt cheese). The acidity from fresh lemon and the contrast of sea salt make it feel straightforward yet carefully composed. Reviewers call it a reliable choice for a lighter breakfast or lunch.
Tips from diners
The labneh is the difference-maker - don't skip it if they offer it on the side.
Avi Shemtov's Boston-born chain launched in 2007 and now has multiple locations. The Fenway location on Boylston Street is a neighborhood gathering spot known for fresh-baked burekas, properly spiced shakshuka with feta and tomato sauce, and carefully sourced coffee blends with tasting notes of chocolate and caramel.
The lunch sandwich menu is solid - especially the Israeli Egg Salad. Good value for Boylston Street.
They take phone orders during lunch rush if you want to skip the line.
Saturday and Sunday mornings are packed - come before 8am or expect a wait.
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