boston restaurants: h

For a combined celebration of Valentine's Day and the 1-year anniversary of the blog, T chose the highest rated "H" restaurant on Opentable: Hungry Mother. Hungry Mother was opened in 2008 in Cambridge serving Southern-inspired foods to the hungry crowd in Kendall. Chef Barry Maiden, originally from Virgina, has worked in many of the top restaurants in the area, including L'Espalier and Lumiere. To top it off, Barry is currently nominated for the James Beard best chef of the Northeast award!

We headed out on a miserably windy & rainy Wednesday evening  to our celebration. We were swept in with the wind and greeted with a cozy spot & a massive selection of drinks at the bar. Off we went to our seats in one of the 2 back dining rooms, snuggled into a corner for our private celebration.

 

As we scanned the menu, whittling down our choices one-by-one (which was difficult), we sipped water out of ball jars, which just happens to be one of my favorite things.
 

 

Soon my water was replaced with a Last Word, a combination of equal amounts of gin, green Chartreuse, maraschino liqueur, and freshly pressed lime juice. Tasty, but potent, I'm pretty sure I was well on my way to tipsy after 1/2 of the drink! T on the other hand went with one of my new favorite beers, a Kolsch. They have a huge list of drinks, especially of note was the lengthy whiskey list. You can find all of their drink options here.
 

For my first course, I started with the Berkshire pork belly "deviled eggs" with bread & butter pickles and pea shoots. I have to admit I was trick by the apostrophes in this dish. I love deviled eggs so I was dreaming of simple deviled eggs with bits of pork belly flecked in along with a handful of pea shoots to offset the denseness of the yolk mixture.  Unfortunately for me, but quite fortunate for lovers of pork belly, the dish was served with 2 large hunks of pork belly, topped with pretty swirls of deviled egg stuffing with chives and served with a side of pea shoots. I enjoyed the combination, but T liked it more.
 

On the other hand, I loved T's appetizer choice, the trout croquettes with spinach, preserved lemon, smoked almonds and a dijon crème fraîche. Perfectly prepared, moist and not dried or flaky, the kick of lemon and smoked almonds elevated this dish to a light and dainty appetizer which was the highlight of my whole night...if only I had ordered it!
 

For dinner I went with the wild Virginia catfish courtbouillon with chunks of Scituate lobster, gold rice, and scallion hushpuppies. You better believe I ordered this dish solely for the hushpuppies. Yaaaaa hushpuppies! The catfish was also perfectly prepared, not one bit of flakiness presented itself on this light white fish, coated in the lightly prepared sauce. The rice was there, nothing too special, but it was probably just overshadowed by my 3 balls of deep-fried love....hushpuppies. Obviously I was too full to finish, so T helped me out. He may have enjoyed my dish even more than his appetizer, and stated a combination of all of the components reminded him of a take on a jambalaya.
 

For his entree, T went with the ribeye, served with fingerlings, grilled escarole & onions, with a black walnut romesco. He was not asked how he would like it prepared, and it was delivered prepared medium-rare. I was able to snag a fingerling and could probably survive on those along, nicely crisped on the outside, soft on the inside, and topped with a nice combination of spices while not being overly salted...I was a fan. T spent almost the whole time eating trying to discern the flavors in the romesco (when he wasn't scarfing down the onions). He started out the dish debating if it was a liver-based sauce, and ended the dish being sufficiently confused. There were obviosly no complaints, as the whole dish was finished quickly.

We also had to split a small side of the skillet cornbread with sorghum butter. The "small" side dish could easily be split between 2 or 3, or one hungry cornbread-lover. Although not the best picture, this cornbread is my favorite that I've ever found. Deliciously moist, while remaining not too dense and heavy, I could have just ordered the cornbread as my appetizer and been a happy girl.

After our meals, we were too stuffed for dessert (even though the special olive oil cake was quietly calling my name) so we relaxed with some mint tea. Also of note, is the bathroom wallpaper. Yes, the wallpaper. The walls of the bathrooms are plastered with pages upon pages from the Virginia Housewife Cookbook, in order from left to right. While in the bathroom you may enjoy learning how to pickle, preserve, and prepare Southern food.

We headed back out into the terrible weather, happy as could be, full but not too weighed down. I'm so glad we were able to find this gem in Kendall, and I can already think of 10+ people I can recommend this spot to off the top of my head.  Thinking towards the future, the owners of the Hungry Mother are preparing to open their second venture this year: a Jewish deli located right across the street!

Tweet Pin It Now!

boston restaurants: n

The highest rated N restaurant in Boston is No. 9 Park, Barbara Lynch's Italian-French masterpiece located in Beacon Hill steps from the state house. With dark wood floors & multiple antique chandeliers hanging in every room, the restaurant exudes elegance. The menu consists of a 3-course prix fixe option as well as a seven-course chef’s tasting menu. With multiple accolades under its belt including a AAA Four Diamond Rating, 2012 James Beard Foundation Award for Outstanding Wine Program, and always placing on the Best of Boston and 50 Best Restaurants list, you will have a memorable tasty meal, every time.

 

After ordering a bottle of Sancerre for the table, I started with the potato agnolotti with celeriac brown butter, chestnuts, and black trumpet mushrooms. This dish was my favorite of the evening. Little pierogi-like light pillows of delicious potato mixtures, I couldn't get enough! Apologies for the dim & washed-out photos, the candle mood-lighting got to me once again!

As always, I had to order the chicken. I went with the Giannone Farms chicken with a sunny-side up egg and an escargot puff-pastry. The puff-pastry was a nice addition and texture change to the dish, and the chicken was obviously perfectly prepared.

One of my dates went with the prime flat iron steak with roasted shallot, bone marrow bread pudding, a chard and spinach parcel, and a few roasted carrots garnishing the dish.
 

My other date went with the dish I was so close to ordering: the medium-rare roasted Scottish salmon with potato mille-feuille, beet jus, and horseradish.
 

To finish the meal, we went with dessert over cheese. I went with the cashew nougat glace with banana, molasses, and banana. Delicious once again, but I was still dreaming of my appetizer.
 

The other desserts at the table were chocolate-focused. One of which I can remember nothing other than chocolate, mint, and meringue, and the other was the chocolate cream tart with bourbon raisin, smoked cinnamon, and banana.

 

Another memorable meal, with fantastic service, and a beautiful setting. Next on my No. 9 Park go-to-list is their lunch!

Tweet Pin It Now!

boston restaurants: e

We spent our New Year's Eve dinner at the highest rated "E" restaurant on open-table: L'Espalier. Having gone once before with T last year and having the Degustation Tasting menu, we were excited to celebrate our New Year's here. L'Espalier has been serving New England-French cuisine in Boston since 1978! In 1998, chef Frank McClelland purchased the restaurant and has earned countless awards and recognitions including his 2007 James Beard award for best of the Northeast. In it's new location on Boylston Street since 2008, the dining rooms and lounge overlook the street, perfect for people-watching. Most of the ingredients are locally sourced, mainly from chef McClelland's own organic farm in Essex, Apple Street Farm. 

We headed up the elevator to the salon where we enjoyed a cocktail while people-watching and waiting for our friends.

 

 

 

After enjoying a cocktail and a complimentary glass of champagne, we headed back to our seats, through the festively decorated dining rooms with stars, sparkles, and balloons. My only issue with the decorations was that the balloons on our table had a mind of their own and kept blocking our light, making for some less-than-great food pictures!

 

 

 

After making our decisions and placing our orders we were immediately given an array of hors d'oeuvres and amuse bouches. Starting with a spinach pithivier (my favorite) with bechamel and a ham and cheese criossant before moving to the sweetbreads with BBQ spice & a freeze dried corn with cheddar cluster. The servers swiftly brought along the final round of amuse bouches: an Apple Street Farm egg espuma with caviar, the deliciously intense champagne macaroon with strawberry served with a bergamot orange, and Earl Grey tea spritzer.

  

On to the first course: I went with the winter salad with various citrus, lightly cooked Okeechobee shrimp, pomegranate, and "snow" (which reportedly had kaffir lime but tasted a bit of basil). Light in flavors, the shrimp did not add much to the dish, which was upsetting as shrimp is one of my favorite proteins of all time.

 

T went with the Warm Wellfleet oysters with smoked bone barrow vermouth, samphire, and sturgeon caviar. He enjoyed this dish and reports the greens complimented the smokiness of the oysters well.

 

The second course was the course that I was most excited for, as L'Espalier is known for their butter poached lobster and I had had it before during the tasting menu. For the second course I had the butter poached Maine lobster with a red wine emulsion, beets, and black walnut. The lobster bits were cooked perfectly, but the beet tasted almost citrusy which I was not prepared for.

Although you may not be able to see this one as well due to the lighting, T went with the slow cooked squab breast with maple roasted carrot, chicory mushroom puree, liver, and vinaigrette.  My second-favorite dish, it tasted a bit like a very tasty hot dog (which is probably an insult...but it's a compliment in my mind, as I love hot dogs!).

 

For the third course, there was no choice, everyone was given lubina with west coast pine mushrooms, a mussel emulsion and juniper sprigs. I have always liked seabass as it has a delicate light fishy flavor, and I get overwhelmed by fishy tastes. I enjoyed the fish with mushrooms, but was not a fan of the mussel emulsion as it seemed to overpower the delicacy of the fish. On the other hand, this was T's second-favorite dish.

 

Next, I went with the slow poached and roasted guinea hen (a breast and a leg) with black truffle-turnip "risotto", pear puree, sauteed spinach, and a foie gras jus. The quotations on the risotto tricked me, as one of the main reasons I went with this dish was for some textural starch, but unfortunately it turned out to not be what I was imagining. I enjoyed the breast...until I tried T's tenderloin...which I had to steal literally half of because it was the best dish of the night and blew my guinea hen out of the water.

 

The best dish of the night hands-down was the roasted Maine beef tenderloin with braised tongue underneath, a "tartiflette" with Abbaye de Tamie bone marrow, and a quail egg. Soft, flavorful, savory and overall perfected, everyone agreed this was the best dish of the evening. I only wish I had ordered it!

 

Next for the table's favorite food: cheese! I wish I could say I remembered all of the cheeses...but I don't! I was too focused on enjoying the cheese to even take a picture of the menu (oops). I do remember though that the cheese was presented surrounding an orange marmalade and increased clock-wise in intensity. My favorite was the middle cheese from Spain, while T's favorites were the last blue and the second cow's milk. On the other hand, my friend's favorite was the fourth, so overall we clearly enjoyed all of the cheeses! 

It was around this time that the clock struck midnight, and the celebrations for 2013 were in full-force. The chef led a line of all members of the kitchen walking through the dining rooms clanging pots and pans while diners hooted and hollered while using the provided clappers and blow-outs. For the next hour, little sounds could be heard from table to table celebrating the new year.

 

Last, but not least, were the desserts! Everyone else went with the chocolate cremeux with rum, ginger, and kaffir lime, with the little orange bubbles atop the cremeux tasted citrusy once again. The chocolate was high quality and a nice rich combination with the whimsical orange bubbles.

I was alone in choosing my dish: green apple with champagne sabayon and a lemon pound cake. The whole dessert was a nice and light ending to a long meal.

 

We enjoyed our cappuccinos & tea before heading out with our gift bags of the house-blend holiday tea, stollen, and autographed menus.

 

 

Overall, a memorable New Year's Eve meal at L'Espalier. Our only qualm was the fact that the meal focused a bit too much on acids, citrus, and savory game meats rather than combinations incorporating any type of sugar or sweets. A greater variety of tastes would have helped round out the night, as I cannot recall any sour or sweet components, but this may be our own faults based on our choices. I will definitely be back for a Wine Monday, Cheese Tuesdays and a Fantasy Tea on a Sunday though!  

Tweet Pin It Now!

boston restaurants: d

This weekend we headed out for Saturday night date night at the highest rated D restaurant in Boston on opentable: Deuxave. I had been to Deuxave once before, an early dinner with a friend about a year ago. Opening in the fall of 2010, Deuxave is the culinary creation of Chris Coombs of dbar in Dorchester (he was also featured on Food Network's Chopped, landed on Zagat's 30 under 30 list this year, and Deuxave has been featured in the top 50 Restaurants of Boston list). Deuxave is named after the fact that it is situated on the crossroads of 2 prominent Boston avenues: Massachusetts & Commonwealth. 

1

1

 

After reading the almost-only positive reviews and having a nice experience the last time I visited, I had high hopes for our date night meal. On the chilly night we arrived for our reservation and were shown to a booth right behind the maître d' stand, next to the bar, and near a dishwashing station. Having been here before, I knew of the nicely organized roomy dining room lined with bottles of wine...but we were placed in the loudest area of the restaurant. Every time a group was leaving and waiting for their coats, our table was knocked into, every time a load of dishes came out we smelled cleaning supplies, and every time a group entered or left I was forced to put my jacket on. With freezing ankles, I tried to grin and bear it, hoping my appetizer would warm me up and the night would get better.

T started with the crispy duck confit with black mission figs, apple & pickled fennel salad and a spiced cranberry & cider gel. T is not a fan of fennel, and I was surprised to see him finish everything and compliment the entire dish.
 

I started with the 9 hour french onion soup which was slowly carmalized and included a beef bone marrow crouton topped with comté cheese. A large portion of a classic french onion soup, drenched in umami flavors and topped with a stringy comté, this soup had been cooking for much longer than 9 hours. I found myself almost finishing it, until I realized it was quite salty. Although a nice warming hug for my chilly ankles, I let T finish it and saved room for my next course.
 

Next T went for the tagliatelle “Bolognaise” with homemade pasta, veal, beef & pancetta topped with a creamy tomato sauce, fresh mozzarella, and snips of basil. Even though I'm not a fan of veal, it looked too fresh to pass up. I snagged a noodle and can confirm this is a delicious dish all around. Perfectly balanced with a well-rounded flavor, the dish was neither too light nor too heavy.

For my main meal I chose an appetizer and a side: Nantucket bay scallops & winter morels with meyer lemon melted leeks, celery root puree, and pickled cauliflower and a side of the "crispy wild mushrooms".  The scallop dish was artfully presented and well-prepared. The scallops with the pickled cauliflower were a nice combination and the celery root puree was absolutely delicious, but the morels did not seem to add much to the dish.

I love love love mushrooms, so I was excited to see the crispy wild mushrooms as a side, I had to get them. My only qualm with this side was the fact that they were not crispy, rather they tasted as though they had been sauteed but not quite crisped. They were served in a cute Staub cocotte.
 

T had won this round of dish choices, my ankles were still cold, and we will too full for dessert. We ate our mini fudge brownie and lime meringue and headed back home, agreeing to come back, but not in any rush.
 

 1: Deuxave website

Tweet Pin It Now!