Reviews
Boston
Globe Calendar
Obsessions - Includes
Sorelle's famous chop-chop, available only on weekends,
and calls it "incredible" and "unusual" because
it's made from "chopped extra bits of croissant and Danish
doughs" and laced with extras and drizzled with icing.
Zagat
Boston 2006
In both its book and web site, the Zagat Survey lists Sorelle
at both locations as "truly gourmet coffeehouse fare that's
a good value because they don't cut corners." Users describe
"killer panini" and "addictive coffee."
Boston
Globe Magazine
Pressed to Thrill - A round up of pressed cuban sandwiches includes
mention of Sorelle's Cubano as "a perfect blend of
pork, ham, cheese, and pickles." The article quotes owner
Marc Perelman attributing "basic ingredients and a very hot
sandwich press to make them just right."
Boston
Globe Magazine
Streetwise - "To climb Bunker Hill Monument's 294 steps and
read all the historical plaques, you'll need fortification. Consider
a pizzette, Mediterranian salad, or turkey rollover club...
To satisfy a sweet craving, go for the scones or muffins."
Boston
Globe
Muffin stuffin' - "The line out the door in the morning is
usually due to the enticing, chubby muffins in flavors
that change daily: French cinnamon, mint chocolate chip, raspberry
chocolate chip, blackberry chocolate bran, raisin walnut gran,
morning glory and low-fat apple..."
Phantom
Gourmet
"Sorelle Bakery is a fine slice of café heaven frequented
by laptop toters, stroller pushing moms, and Freedom Trail followers.
The pastries are tasty, but it’s the preppy sandwiches
that keep Phantom wanting more."
The
Boston Phoenix
Orange you hungry? - Features Sorelle's famous, "moist and
flavorful" orange-poppy scones with "fresh orange
zest inside the scones and orange juice in the glaze."
Boston
Globe
Sorelle expansion turns up the chic - "...marble countertops,
floor-to-ceiling windows, banquettes in black leather, and the
sounds of Tony Bennett in the background. The menu is heavy on
fresh salmon, tuna, roasted turkey, and lobster. At an
espresso bar on one end of the long counter, coffee is pressed
into sleek white demitasse after sleek white demitasse...
When places like this start opening in your neighborhood, you
know the rent is going up."
The
Boston Phoenix
When tradition gets good - Article calls Sorelle's spin on and
old-fashioned favorite: "humongous ultra-moist hermits
are nearly an inch thick... with a strangely addictive blend of
molasses, raisins, brown surgar, and spices."
Review
"White ceramic bowls stuffed with colorful, healthy pasta,
meat, and vegetable salads are artfully arranged on the counter...
condiments made from scratch, such as citrus-mayonaise, elevates
lunches such as the house-roasted turkey sandwich to the
extraordinary."
