Yesterday, I popped along to hear Roald Hoffmann (again) talking at his own birthday symposium. Also there was author and neurologist Oliver Sacks, who is not a chemist, but when I met him this morning was wearing a very natty periodic table t-shirt. It was in colour, much better than my white-on-red version. Note to self – update wardrobe.

Back to the facts. Roald Hoffmann got a Nobel prize for some very clever theoretical chemistry and some rules that explain, and can be used to predict, why and how reactions proceed. But his first published paper was actually on the thermochemistry of cement. Fascinating.

Oliver Sacks has not only a periodic table t-shirt, but he told me that for the past 60 years has carried a periodic table in his wallet as well. I don’t think it has been the same one all that time, because it was in very good condition. And haven’t they added umpteen elements in the past 60 years.

The choices for eating out can be overwhelming in Harvard Square. Here are our picks.

Anna Kushnir

La Creperie: fresh crepes, with love and attention

Food that is prepared with love and care simply tastes better. The man who owns and runs La Creperie loves what he does and it shows in the neatly–folded, light crepes, which come with either sweet or savory fillings.

Each crepe begins with a ladleful of batter that is expertly spread into a thin layer and cooked until slightly crispy. The crepe is folded over and filled with a wide range of ingredients: the hearty Merguez crepe comes with sautéed spinach, caramelized onions, and spicy lamb sausage; the Tuscan has Italian meats, mozzarella, broccoli, zucchini, and a topping of marinated antipasto salad. The portions are large; these crepes are best eaten off a plate, not out of hand.

The Tuscan is a smorgasbord of Italian tastes housed in a delicate crepe.

Sweet crepes range from the simple yet elegant citron sucre, made with white and brown sugar and lemon juice, to the elaborate European, which combines mixed fruit, almonds, yogurt, and honey. You’ll taste not only the high quality and freshness of the ingredients, but also the pride that was taken in putting them together.

1154 Massachusetts Ave.

(617) 661-6999

Savory crepes: $4.75-$10

Sweet crepes: $3.99-$11

b.good: A guilt-free burger indulgence

b.good is a fast-food paradise—no heavy grease hanging in the air or grey mass-produced burgers sitting under heating lamps. b.good boasts of grinding its meat fresh in store every day and cutting its air-baked French fries by hand.

The west-side burger is topped with mashed avocado, cilantro, and a smoky salsa; the fresh and clean flavors of the toppings don’t overwhelm the beef. The b.good burger is a richer option, topped with sliced mushrooms in a thick, salty steak sauce and garlicky greens. The heavy flavor of the steak sauce becomes overwhelming halfway through the burger.

Chicken is not treated as an afterthought at this burger joint. The buffalo chicken sandwich features a roasted chicken breast that is crispy on the outside and moist on the inside and is topped with blue cheese dressing and hot sauce. You won’t miss the oil slick that forms underneath most fast-food burgers and fries; grease is replaced by flavor at b.good.

24 Dunster St.

(617) 354-6500

Burgers and sandwiches: $5.14-$5.95

Salads: $5.00-$7.00

Plough and Stars: pub food with a side of music

Equal parts bar, restaurant, and music venue, the recently renovated Plough and Stars features a seasonal menu and nightly live music ranging from folk and blues to rock and country, giving an extra kick to the mid-week dining experience.

Shredded cabbage piled high on the fish taco platter makes the plate look disheveled, but plays a key role: it adds a needed crunch to the fried fish and cools the spicy chipotle sauce. The beer-boiled bratwurst, served on a large roll and topped with sweet peppers and onions, is fine on its own, but the side of potato salad is drowning in mayonnaise and perilously close to crunchy. The surf or turf salad is more successful—watercress is topped with either shrimp or sliced steak and a Gorgonzola dressing that has just enough sharpness to complement the meat.

The watercress and steak salad is a good opening act at the Plough and Stars.

Bands begin playing at approximately 10 pm nightly (9 pm on Sundays), when the bar becomes packed with listeners. Hold on to one of the coveted tables after dinner for a seat and a prime view of the performers.

912 Massachusetts Ave.

(617) 576-0032

Entrées: $10-$17

Desserts: $6.50

Tamarind Bay: Explore Indian cuisine, off the beaten path

The food at Tamarind Bay doesn’t follow the common blueprint for North Indian restaurants. While the menu has some of the usual suspects, such as chicken tikka and dal (lentil stew), the rest of the fare is less predictable and more authentic.

Begin with dahi kachori, hollow balls made of fried chickpea flour flavored with cumin and other spices that release a puff of hot air when punctured. Drizzled with yogurt and tamarind sauces, it is a light introduction to the meal.

Venture out to the less familiar by ordering lamb with fresh mustard leaves in a spicy, thick brown sauce or stay with the classic murgh palak, tender chunks of white meat chicken in a cream-infused spinach sauce. The spinach sauce is thinner and lighter in taste than most incarnations of this popular Indian dish.

Among the long list of tandoor clay oven specialties is mahi firdous, large cubes of salmon covered in a green cilantro and mint paste and cooked on a skewer. The oven lends a smoky quality to the tender fish that is countered by the zing of the fresh sauce. The varied menu at Tamarind Bay allows you to explore and play with Indian food.

75 Winthrop St.

(617) 491-4552

Appetizers: $4.50-$9.50

Entrées: $12.50-$20.50

Temple Bar: all of the taste, none of the pretense

Temple Bar is comfortable and welcoming, effortlessly combining a lively bar scene with excellent dining. The haughty service and stuffy atmosphere that commonly come with quality food are nowhere to be found; instead, the Temple Bar has friendly servers and a laid-back vibe.

A generous hunk of buttery short ribs is complemented by the garlicky crunch of baby bok choy. The accompanying silky edamame puree however, is overpowered by truffle flavor, proving that one can have too much of a good thing. The stars of the entrée list are the creamy scallops with a salty pink pepper crust, served with gnocchi and fresh peas. Bathed in a lemon butter sauce, the dish is light and has nice citrus hints.

The seared scallops at Temple Bar, served with gnocchi and peas, are light and full of citrus flavor, a perfect summer dinner.

While the main courses at Temple Bar are good, the desserts are fantastic. The moist and dense ginger and plum upside-down cake is served with a flowery ginger sake sauce; the ginger punch balances with the sweetness of the plums.

The plum upside-down cake demonstrates that plums and ginger play well together.

The lighter dinner options include sandwiches and pizzas, perfect for dinner and drinks at the bar. So sit back, relax, and eat well.

1688 Massachusetts Ave.

(617) 547-5055

Appetizers: $9-$15

Desserts: $6-$15

Did we miss your favorite Harvard Square restaurant? Post a comment about it here. And read our reviews of other restaurants in the Longwood area, South Boston, the Kendall/Central Square area, and the "South End.":https://network.nature.com/boston/news/Review/2007/07/02/restaurants-near-boston-university-medical-campus