What to Eat (and Drink) This Weekend

This white chocolate, macadamia, and katsuobushi doughnut is a collaboration between chef Tony Maws and Union Square Donuts. / Photo by Jacqueline Cain

Doughnuts

Even the New England Aquarium’s seals are getting in on the fun this National Doughnut Day. Don’t miss these deals and specials (for human doughnut-eaters) at Blackbird, Catalyst Cafe, Kane’s, and more spots around Boston on Friday, June 2. Later this weekend, check out Union Square Donuts’ flagship location in Somerville to try perhaps their most unique creation yet: a white chocolate-miso, macadamia, and katsuobushi doughnut. A fundraiser for No Kid Hungry made in collaboration with Tony Maws, the not-vegetarian-friendly pastry (katsuobushi flakes are dried, fermented tuna) first appeared on Craigie on Main’s new brunch menu. The rich doughnut has savory umami flavors and good crunch, and is a unique riff on a classic sweet-salty combo. An employee at the Somerville shop said the special doughnut has been available for the past few weekends, and should stick around through this Sunday.

Dover sole meunière at Mistral. / Photo provided

Dover Sole Meunière

This classic French dish is one of the reasons Mistral has been going strong for 20 years. Indulge in the flaky fish with lemon, capers, fingerling potatoes, and a sauté of spinach and onions to celebrate the stalwart bistro’s anniversary; it’s been on the menu since day one, on June 2, 1997.

Mistral, 223 Columbus Ave., Back Bay / South End, Boston, 617-867-9300, mistralbistro.com.

The Bagel Bock, brewed with Mamaleh’s rye bagels at Cambridge Brewing Company. / Photo by Jennifer Trebino Wyllie

Bagels and Beer—At the Same Time

The collaboration between Mamaleh’s Delicatessen and neighbor Cambridge Brewing Company has arrived. The Bagel Bock—probably for the best, it was renamed from the working title, Lox Up Your Daughters—was tapped today at both One Kendall Square businesses. Brewed with German malted barley and 50 pounds of Mamaleh’s rye and pumpernickel bagels, the 6.7-percent rye lager has a distinct spicy rye and bread dough aroma. The rosy copper-colored beer is dry, full-bodied with strong notes of pumpernickel toast and caramel up front, and balanced by floral Hallertauer hops. It pairs well with bagels—and other food.

Cambridge Brewing Company, One Kendall Square, Bldg 100, Cambridge, 617-494-1994, cambridgebrewingcompany.com.

Mamaleh’s, One Kendall Square, Bldg 300, Lower Level, Cambridge, 617-958-DELI, mamalehs.com.

A keg of gin and tonic on the Catalyst patio. / Photo provided by Catalyst Restaurant

Outside!

Things are finally looking pretty good, weather-wise, this Saturday and (most of) Sunday. Take advantage with a seat on your favorite restaurant patio. Check out a new one, like the Burro Bar’s, a hidden gem, like Ciao’s, or visit Catalyst, where bar manager Curtis Hancock has stationed a three-gallon keg full of rotating riffs on the classic gin and tonic. Feel like having a beer outside? How about a visit to the Trillium Garden on the Greenway?

The Brondog at Bronwyn. / Photo provided

The Brondog (Outside)

This wurst is a longtime favorite at Bronwyn, which in turn has a delightful outdoor biergarten. Those two forces combine with Brondogs fresh from the grill this and every Saturday this season.

Saturdays beginning June 3, 11 a.m.-2:30 p.m., 255 Washington St., Union Square, Somerville, 617-776-9900, bronwynrestaurant.com.

Fava bean hummus at Cultivar. / Galdones Photography

A Nice Salad

Because you’re going to need to counteract all those doughnuts, dogs, and beers somehow. Luckily, the city is full of bright and fresh new options. You could try a “market bowl” from the latest Dig Inn, which opened this week in Downtown Crossing; or you could choose among vegans options like quinoa taco salad, or spicy Thai, at the newest By Chloe. Spoke Wine Bar is back, with fresh spring plates from chefs Eric Frier and Daniel Rodriguez. Find the Chubby Chickpea food truck for new menu items, including sabih salad with charred eggplant, a semi-hard-boiled egg, chickpeas, pickled onions, fried potato strings, and slab bacon. And chef Mary Dumont’s highly anticipated Cultivar, which will use produce grown inside a shipping container outside the restaurant, finally opens tonight.