The Longfellow House is located at 105 Brattle Street. The site’s credit card limit had been reduced to $1.00 by the Trump administration. By Ike J. Park
The Trump administration’s funding cuts are hitting close to home for Cambridge residents, as the historic Longfellow House had its credit card limit dramatically reduced by the U.S. General Services Administration last week.
When the Longfellow House-Washington Headquarters National Historic Site tried to pay their annual dues of $110 to the Harvard Square Business Association last week, their credit card payment was denied.
In a statement posted on Harvard Square’s Facebook and Instagram accounts, Denise A. Jillson, executive director of the HSBA, wrote that when she called to confirm the credit card number, she was informed that the Longfellow House received notice from the federal government that their credit card limit had been reduced to $1.00.
The Longfellow House, located on 105 Brattle St., is a mansion that was built in 1759. The House was George Washington’s first long-term headquarters during the American Revolution, and was also the home of poet Henry Wadsworth Longfellow. The site is preserved by the National Park Service.
National parks across the country have faced staffing cuts since President Donald Trump took office, with 1,000 employees being laid off on Feb. 14. Since the staffing cuts, the Trump administration has also announced a planned 30 percent payroll deduction at the National Park Service.
The U.S. General Services Administration, which manages federal property and government operations, wrote in a public statement that they directed 15 federal agencies — including the National Park Service — to limit cardholder accounts under the GSA SmartPay to $1.00.
“GSA has implemented a review and approval process to ensure that purchases that directly support mission-critical activities can still be made in a timely manner,” they wrote in a press release.
“Under this administration, GSA is committed to saving every single dollar and helping federal agency partners prevent all fraud, waste, and abuse,” they added.
Jillson blasted the funding freeze as “appalling” and “unconscionable,” and committed to keeping the Longfellow House part of the HSBA.
“Their partnership is too important, their presence is too sacred to all we hold dear,” Jillson wrote.
Jillson said that although the Longfellow House is not connected to education, healthcare, or other “bigger issues at stake,” its contributions to culture and history are vital to Harvard Square and Cambridge.
“The Longfellow House — Washington’s Headquarters National Historic Site provides visitors from across the globe with historical knowledge and offers folks the experience of being in the same physical space as the first President of the United States of America,” Jillson wrote in a post on Instagram.
As the HSBA reaffirms its commitment to the Longfellow House, Jillson said that Cambridge residents are concerned about the funding cuts.
“Mostly, people are appalled,” Jillson said. “Just appalled.”
The Longfellow House is not the only historic site in Massachusetts to be affected by President Trump’s recent executive orders attempting to downsize the federal government. The John F. Kennedy Presidential Library in Boston was closed this past February, but was reopened just a day later. Jillson hopes something similar will happen for the Longfellow House.
“We’re hopeful that this will be one of the reversals,” Jillson said. “The good news is, I received a newsletter from the Longfellow House this afternoon, so staff is still there.”
In these times of uncertainty for businesses and cultural institutions in Cambridge and beyond, Jillson encouraged residents to speak up about what matters most to them.
“It is unprecedented for us to use this platform in this manner, but these are unprecedented times,” Jillson wrote. “Silence is complicity. We will not be complicit.”
The Cambridge Police Department (CPD) would like to congratulate Elana Klein, who was recently recognized by the Harvard Square Business Association (HSBA) with their Public Service Award. Elana is a Licensed Clinical Social Worker who works as part of the CPD’s Clinical Support Unit.
Through her work, Elana has been a tireless advocate for many who frequent Harvard Square and in doing so has helped to improve the overall community. In describing Elana’s award Executive Director of the HSBA, Denise Jillson, noted Elana’s “dedication to our unhoused, underserved, vulnerable and sometimes forgotten friends and neighbors.” As a nod to Harvard Square’s iconic culture, the award is made using a brick that was part of “The Pit”, that once marked the center of the square.
The award was presented during the HSBA’s 115th Annual Meeting which was held on Thursday. This event was well attended by numerous members of the community including Vice-Mayor Marc McGovern, several City Council members, City Manager Yi-An Huang, and Police Commissioner Christine Elow. The CPD was also represented by other members of the Clinical Support Unit including Director of Clinical Support Services Dr. James Barrett as well as members of the Community Action Team.
The CPD joins the HSBA in our appreciation for Elana’s work and congratulates her on receiving the Public Service Award.
Fans of chef and restaurateur Lydia Shire, a matriarch of Boston’s dining scene, can now catch her on both sides of the river. While she’s continuing in her longtime role as chef and co-owner at Scampo inside Beacon Hill’s Liberty Hotel, she’s also joining the team at Italian restaurant Bar Enza inside Cambridge’s Charles Hotel as culinary director.
She’ll “continue to elevate the Bar Enza experience,” per a press release, “oversee[ing] menu additions and put[ting] her signature cooking techniques on it.” No word yet on exactly what that might look like on the menu, but Shire makes a mean lobster pizza—and is a skilled butcher, too. The powerhouse chef has been in the industry since the 1970s, famously co-owned the historic downtown restaurant Locke-Ober in the early aughts, and has mentored countless young chefs over the years.
One of those mentees? Jody Adams, now an iconic Boston chef and restaurateur in her own right. Adams ran Italian restaurant Rialto for nearly two decades—in the space that Bar Enza now inhabits. That Charles Hotel space has stayed with Italian cuisine ever since. After Rialto’s 2016 closure, the Giulia team operated Benedetto in the location for several years but closed during the pandemic. Bar Enza opened in 2021, a collaboration between the Charles Hotel and Lyons Group (which oversees Scampo as well as Sonsie, Rochambeau, and more), with chef Mark Ladner running the kitchen. (The Belmont native rose to culinary stardom in New York City at Del Posto before returning to Boston; these days, he’s back in New York.) Then, Tony Susi—a longtime Boston chef with a penchant for pasta—led Bar Enza for a couple years. And now, it’s Shire’s turn.
In early 2023, Shire was planning a Seaport restaurant at the under-development Seaport Science Center on Congress Street. There have been no updates since the initial announcement, but several people with knowledge of the project have told Boston that it’s on hold for now. With her focus trained on just Scampo and Bar Enza for the moment, we’re excited to see what Shire continues to bring to the table in the sixth decade of her impressive career.
Bar Enza. / Photo by Maria DeNapoli
1 Bennett St. (Charles Hotel), Harvard Square, Cambridge, 617-661-5050, bar-enza.com.
CAMBRIDGE, Mass.(WBZ NewsRadio)—Luxor Cafe in Harvard Square is staying open long after dark this month to cater to those celebrating Ramadan.
Muslims observing the Islamic holy month abstain from eating and drinking from dawn to dusk. Mealtime comes after an evening prayer, so the cafe-deli is serving guests until 2 a.m. through the end of Ramadan on March 29.
“If you go to an Arab country or a Muslim country, you’ll see that after prayer, that’s when the cafes open up,” said Luxor Cafe owner Abdelrahman Hassan.
The spot on Mount Auburn Street opened just over a year ago. Hieroglyphics run along the walls, and the menu includes traditional Egyptian dishes like hawawshi, a pita stuffed with minced ground beef, and kibda, a liver sandwich.
“A lot of people living here, they kind of long for that thing they miss at home. We’re just trying to be that space for them,” Hassan said.
Different mosques have different prayer times during Ramadan, so Hassan said he gets waves of rushes late at night for post-prayer meals.
“For the most part, the same people stay, and it gets really, really lively,” Hassan said.
He wants the cafe to be a meeting space for the community during the late hours, enjoyed by Muslims and non-Muslims alike.
“It kind of gives you an idea of what you would expect in a different country,” Hassan said. “You’ll meet people, you’ll hang out with people, it’ll be like a place to play card games. You just make friends there.”
Who said fast food can’t be fancy? Bertil Jean-Chronberg, Bonde Fine Wine Shop’s owner and artisan curator, breaks all the rules with a fun fast food pairing during his upcoming Big Mac & Wine Tasting & Class. During the class held at 7pm on Feb. 20 at his tiny upbeat wine shop in Harvard Square – known for its small-scale, eco-responsible wines – he will guide you through an hour of learning about and sharing impressions of four wines with one all-dressed hamburger sitting sidecar.
While you’ve still got time, don’t wait too long. All the shops WCVB heard from on Feb. 13 say they expect long lines on Friday, saying to get there the earlier – the better.
After the positive feedback from our inaugural USA TODAY Restaurants of the Year and Bars of the Year stories published last year, our extensive team of dining writers has once again collaborated to answer one simple but important question: What’s the best restaurant to try?
The query comes from locals wondering about new openings, out-of-towners seeking hidden gems, and loyal readers trusting our expertise. As journalists, it’s a question we love to answer because we know our communities deeply. Whether it’s a classic taco joint in Arizona, a historic Serbian diner in Wisconsin, or a waterfront seafood restaurant in Florida, our recommendations come from those who live, work and eat there.
That’s why this year’s USA TODAY Restaurants of the Year isn’t just another list of hot spots with monthslong waits for reservations in major metros like New York, Los Angeles and Chicago. It’s a celebration of local flavors and stories, curated by reporters from across the country who know that a meal of Italian cuisine in Mamaroneck can be just as rewarding as one in Manhattan.
We’re not tourists; we’re storytellers, embedded in the fabric of these food scenes. From cherished institutions to exciting new ventures, here’s a taste of the most remarkable dining destinations across the country right now. Presented in alphabetical order by state, these are our 44 favorite restaurants in America for 2025.
His newest location is inside Lovestruck Books in Harvard Square, not far from his original 1970s cafe.
By Kara Baskin Globe Correspondent,Updated February 11, 2025, 6:00 a.m.
Coffee Connection founder George Howell returns to Harvard Square at Lovestruck Books.Handout
Before there were coffee chains on every corner, there was Acton’s George Howell. The 80-year-old coffee legend founded Coffee Connection in the 1970s, opening his first café in Harvard Square in 1975 instead of completing his degree at Yale.
His lightly roasted coffees drew a following; in 1994, Starbucks bought the company. Today, Howell runs eponymous cafes with beans sourced from around the world at the Boston Public Market, on the ground floor of Downtown Crossing’s Godfrey Hotel, in Newtonville, and now at the new Lovestruck Books in his original neighborhood: Harvard Square.
Howell continues to roast the coffee a few miles from his home in Acton, and his daughter Jenny — one of six kids — helps to run the business. He paused to chat while overlooking the Pacific Ocean from a balcony in Oaxaca, Mexico, while on vacation.
Why coffee?
I’m writing a book about that very question. I got started in coffee kind of sideways, really. I started drinking coffee seriously when I was in the San Francisco area in the ‘60s and ‘70s.
That was sort of a renaissance in California culture, really. All kinds of specialty food shops were opening up. It was a farmers’ market kind of world, more than anything you’d see on the East Coast. Specialty coffee started in the Berkeley and San Francisco area in the late ‘60s, with the birth of Peet’s Coffee.
I found that coffee was on the bitter side for me. I don’t love dark roasts. I got a French press and started brewing coffee from a cafe that was selling lighter roasted coffee, and that became my way of life every morning.
What drew you to California? What a time to be there.
I had a small trust that was making life a little bit easier — not very big, but just enough. I was working in an art gallery, exhibiting the Huichol art that you can still see at our cafes in Boston and in Newtonville. In 1974, I moved East, thinking I’d resume my studies at Yale. I arrived in Boston, visiting a friend, and discovered that the coffee was dreadful, to put it mildly.
What did it taste like?
Wooden pellets painted dark brown to look like beans. It was like drinking sawdust. I realized that there was real possibility in opening up a cafe much like we had already experienced in the San Francisco area, and also possibly exhibit the art that I was so interested in.
So did you return to Yale?
Nope. I stayed here. My wife came up with the name “Coffee Connection,” based on the popularity of a movie back then called “The French Connection.”
We opened up in Harvard Square, and we roasted coffee in Burlington. Twice a week, we’d roast and then drive the coffee into the Harvard Square cafe.
What distinguishes your coffee from others?
That was exactly the question I asked myself when we opened: How do we distinguish it, and how do we make it clear to people that we actually roast our coffee right in Burlington? That’s where I came up with an innovation, [putting] the roast date on every bag. Every barrel of coffee had the roast date on it, and then we wrote the date on the bag itself. That made it clear to people that we were the ones roasting it, and I also made people very aware of freshness as being a key ingredient in the coffee. That was number one. There was not a place in the country, and perhaps not even in the world, that did this for decades to come.
We also made French press on the spot for people. That way, if I had 15 coffees available, you could taste any one of the coffees right away. It really excited people. Within three to four months of our opening in April 1975, we became a media darling.
A latte from George Howell Coffee Cafe in Newtonville.Dan Watkins
How so?
Oh god, what’s his name? Chuck Kraemer. He was on the 6 o’clock news. He did “a portrait of a coffee connoisseur,” which lasted from 10 to 15 minutes. It was an interview with me, first at the Coffee Connection in Harvard Square, and then at a Dunkin’ Donuts on Boylston Street, as I recall.
Dunkin’ Donuts! Aren’t they the enemy?
I wondered the same thing when he interviewed me, and here I was drinking a cup of Dunkin’ Donuts coffee! He asked me: What did I think of the coffee? And I’m thinking to myself, “Well, I’d better be nice.” I said, “Pretty good.” And then the next shot that I see, when I’m watching the actual video, is me walking out the door and throwing the cup, with coffee spilling into the garbage can.
The media always has the last word. What was Harvard Square like back then?
It was fantastic. The Garage, where we were, had Baby Watson’s selling cheesecake and all kinds of pastries. And it was the early days of Formaggio [Kitchen] in another corner. The Garage was full of other types of places; Newbury Comics, I think, was there from day one. You had lots of small shops everywhere.
And now you’ve come full circle at Lovestruck. What brought you back?
[Owner] Rachel Kanter approached us, and the idea of opening up a cafe within her bookstore really appealed to us. We worked with her to really create a spot that worked well with her concept: We will make it educational. We can actually treat people to various tastings at different times in coordination with the bookstore.
Why do bookstores and coffee go together so well?
Well, what a history. Coffee becomes really important in Europe in the 18th century, the Age of Reason, wasn’t it? It’s very connected to literature, literacy, gatherings of literary groups and such. It has that history from day one. This is where Jean-Paul Sartre, the philosopher, would sit and write his books. [Cafes] have always been associated with intellectual pursuit is really the answer, I think.
Since you’re now in a bookstore, this is only fitting: Favorite author?
In more recent times, probably Gabriel [García] Márquez.
In 2011, George Howell showed the Globe how to make iced coffee the right way. Essdras M Suarez/Globe Staff
Are we oversaturated with too many coffee places?
You know, from a point of view of competitors, we always feel pressure, to be honest. It’s a matter of trying to separate ourselves within the Godfrey, which is our key location in Boston. We have a tall table. We invite people to come in pretty much every day, certain hours, and taste coffees with us. We do tastings for them black. We even have times where we offer people to bring in their own coffees, and we’ll brew that alongside ours, and taste them blind.
What’s the verdict?
I wouldn’t be doing it if we didn’t win most times.
There’s a new study that says people who drink coffee in the morning have something like a 31 percent reduced risk of cardiovascular problems.
I love that, but I stay as far away from health claims as I can, because that’s not the business I’m in. I’m in the business of high-quality, flavor, taste, and complexities in coffee. Coffee drip, that’s like wine. Coffee espresso, that’s like a cognac or a whiskey. You take it in really small doses, and it’s way more powerful.
Where do you like to eat when you’re not working?
At my age, I don’t go into Boston that often. But closer to home is 80 Thoreau in Concord; that’s a place I really like to go. And Giulia in Cambridge — [owner Michael Pagliarini], he actually appreciates coffee. Most restaurants simply cannot afford a barista. They get run of the mill coffee, and that’s that.
You’ve been here a long time. Are there restaurants that you really miss?
I used to love going to L’Espalier, especially when they were off Newbury Street. And I used to go to [Jody Adams’s] restaurant in the Charles Hotel, Rialto. But, as I say, most of the time I spend at home at this point.
What’s your favorite food?
Oh, boy, just about everything. I really span the spectrum, everything from oysters to French food to Italian, you name it. It’s more the exploration. I’m here in Mexico right now, and I just had breakfast with mole sauce and two fried eggs. Oh, my God. And, of course, plantains. Just delicious. I’m exploring the food.
Oh, and this is a major thing of mine: I really don’t like tortillas that use wheat and such. It needs to be a corn tortilla, one. Two, the Mexican tortillas are very flat. If you go to Guatemala or El Salvador, they’re thicker. They’re handmade. There’s texture and flavor that’s mind-bogglingly good. I would love to serve them in one of our cafes sometime.
Let’s talk about coffee faux pas. Shots of hazelnut. Foams. What annoys you?
Flavored coffee was big in the ‘80s. That was like 30 percent of many cafes’ sales. We refused to do that. We never did that. There’s a new type of flavored coffee happening now, where farms, especially larger ones, are doing all these crazy combinations. They’re cooking the coffee, fermenting it in different ways. Now you have infused coffees that are starting to happen … mixed with pineapple or some other fruit to add exotic flavors.
That’s just awful to my mind and does no service for farmers who really try to make a high-quality beverage. Outside of that, the big mistake for consumers is they should not buy ground coffee. They really would improve their coffee a heck of a lot by getting a grinder. And I really wouldn’t recommend a blade-type grinder that rolls around, but a genuine grinder. It will cost typically over 100 bucks, but it’s a one-time purchase. In the long run, it’s really worth it. Grind the coffee pretty much on the spot and brewing it.
Once you’ve opened the bag of coffee, which has a one-way valve and is sealed, you’ve opened it up to oxygen. Seal the bag and freeze it. This stops the oxidation process in its tracks, which is what stales coffee and makes it lose a lot of its nuance. The first sip, you may not notice a difference. But, if you really drink the coffee over 15 minutes, especially black over 15 minutes, as it’s cooling, the nuance and the dimension of a coffee will have really diminished. It’s like watching a tire slowly flatten.
