Pressed Boston is one of the newest additions to the local food scene that is catering to Bostonians who value high-quality food on-the-go. A few weeks ago, we faced the less than average temperatures to make our way to Charles Street. A new on-the-go juice bar and eatery is nestled at the base of Boston’s Beacon HIll, just down the road from the historic Charles Street meeting house and the Boston Public Gardens. The street captures the most romantic elements of New England, from its cobblestone sidewalks to brownstone buildings. At the intersection along the public gardens, many of the buildings have extensions or rooftop gardens that combine both contemporary and old-world style. My favorite sight on the way is an out-of-place home that pays homage to traditional eastern european design with its high yellow fence, bright three-dimensional sunflowers above the door, and maroon foundry siding.
At 120 Charles Street, Pressed Boston is nestled in a cozy brownstone about five or six feet above street level. There is a large set of windows at the front of the store where patrons can sit to enjoy a quick bite. The traditional entrance is balanced by the simple and sophisticated interior and that was designed by architect, Chris Kofitsas, who incorporated elements of modern, urban, vintage, and industrial design. The interior uses natural fibers, such as light wood and vintage metal lighting, to create a simple and natural aesthetic. The space is small, which caters to its clientele that come to pick up food while on-the-go or stop for a quick bite at the front windows.
In Boston, it’s rare to find a quick and simple menu that includes everything from smashed avocado with roasted pepitas to non-dairy cashew ricotta cheese. The plates range from $9-13 and a fresh juice is anywhere from $9.50-$10. We split the Jackfruit Banh Mi (since discontinued, so sad!) and the Portobello, Cashew Ricotta, and Apple-Onion Jam Sandwich and washed it all away with fresh Selenium and Manganese juice. The sweet and spicy jackfruit was a refreshing twist on the classic banh mi, replacing seasoned tofu with jackfruit. I saw somewhere that jackfruit can taste like chicken, but I think it shares more similarities in terms of texture to tuna and the flavor profile is sweet and tangy. The selenium juice contains seasonal vegetables, like beets, fennel, and oranges that are perfect for an extra dose of iron or calcium. When the ground finally thaws in New England, I’m looking forward to trying one of their paletas, which range from cardamon vanilla plum to avocado tangerine. The founders, Ashley Gleeson and David Clendenin, carefully designed a simple and nutritious menu after meeting with chef Joya Carlton, who was the head chef of the well-known NYC juice bar, The Butcher’s Daughter.
It’s rare to find a healthy grab-and-go in New England that has so many fresh recipes on the menu. The staff was patient and helpful as I indecisively scanned through the menu weighing my options – something that is rare for veggie lovers in Boston. The front window was too crowded to stay, so we ended up taking the food on the go and settling at home with our sandwiches and juice over a game of dominos.
In March, I went back to meet with the owners/staff and photograph the space. I had so much fun hanging out with them for the morning while they opened up shop. They were nice enough to let me poke around and take some photographs. I asked questions and got to try a few more of their dishes and meet the chef. I really love the people behind Pressed Boston – they are down-to-earth, kind, and fun. If you are in the neighborhood, or need something healthy in a hurry, then stop by and see for yourself.