boston restaurants: c

I had been to Craigie on Main once before, a couple of years ago, when T & I were in the midst of becoming sick. Neither of us had happy memories of this dinner, as we were both in a sickness-induced fog of miserableness. I never had any interest in returning to this restaurant, but when I set out to visit each of the highest rated #-Z restaurants in Boston, I realized Craigie on Main would be mandated to be re-visited. We headed over with minimal expectations...and we were blown away by the experience.

Located between the Central and Kendall/MIT T stops, Craigie on Main is also car-friendly, with some street-parking as well as valet available. An interesting mix of local seasonal New England cuisine with French techniques, Craigie on Main has moved towards the top of my Boston-area favorites.

We arrived (a bit late) for our reservation, and were told that there was a recent cancellation for the chef's counter, and were asked if we would like to sneak on in. We snatched the opportunity to peek into the kitchen, and plopped ourselves front and center.

The whole restaurant is focused on the open kitchen, which is a nice change, but does create a bit of a bustle for those that don't have front-row seats like we did. Fortunately, there are many mirrors placed throughout the dining room so diners are able to see bits and pieces of the cooking.
 

Every night the menu may change, but there are always prix fix menus along with tasting menus of 6- or 8-courses available. T and I went with the prix fix as we had our eyes on certain items already. After ordering, we were surprised with one amuse bouche each, for T, a mussel, and for me, a beef heart pastrami with spicy mustard. 

 

As an appetizer, T went with the house-made farro flour spaccatelli with wild boar and forest mushroom ragoût. T reported this was very savory, and I stole a piece of the spaccatelli which I can report was very rich & tasty. I went with the grilled Spanish octopus with grilled cipollini onion, green olive & lemon salad, bulgur wheat, and chorizo purée. Soft, delicate, and delicious, this was the perfect light appetizer. We were also amazed by how large our appetizers were.

 

 For entrees, I chose the slow roasted chicken breast (since I love restaurant chicken so much) with chicken sausage, dried apricots, forest mushrooms, spring-dug carrots, and a scotch whisky jus. This is the dish that single-handedly blew me away. This chicken has undoubtedly moved to the top of my Boston-restaurant-chicken list...a hard list to even get near. Moist, tender, and flavorful, the combinations on the plate were unbelievable. 

Travis went with the Vermont pork three ways: suckling confit, spice crusted rib, smoked & grilled belly with russett apple purée, turnips, port-soaked pruned, and maitake mushrooms. The confit melted in his mouth while the rib was crispy and moist. The grilled belly reportedly paired well with the mushrooms. We also split a side of duck-fat roasted brussel sprouts, which were fresh, crispy & scrumptous.  

As T was stuffed and out of commission for dessert, I took control and ordered for us (....me, really). I have always loved anything malted, and the moment I read those four little letters on the menu (m-a-l-t) it was decided. We got the malted milk parfait, with honey roasted peanuts & a chocolate sorbet. I allowed T to have 2 bites, but then after tasting this dish, I hoarded it for myself. This dessert is easily in my top-2 desserts in Boston. Unbelievably tasty, the contrasting textures harmonized into an amazing flavorful bite. Bits of chocolate brownie, a small almost peanut-buttery-caramel textured bit, with crunchy pieces resembling cocoa crispies and the salty honey roasted peanuts...I was in food-heaven after bite one.

 

At this point, we were completely stuffed, we enjoyed the hazelnut-caramel macarons before heading home, passing the cute seasonal pumpkin-lanterns strewn about Central Square.
 

We will most definitely be back to Craigie on Main. I now have the Chef's Whim's tasting menu on my to-visit list. Every Sunday after 9pm, chef Tony Maws will cook up a discounted 4- or 6-course tasting menu on a whim. More information here.

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bondir

Bondir has now been open for 2 years, and a colleague recommended I check it out last summer. After raving about Bondir for over a year, I finally decided to head on over and try it out myself...and thank goodness I did. After dinner on Friday, Bondir has moved into my top 5 Boston restaurants; everything was prepared and plated perfectly. A 10-minute walk from Central Station, Bondir is a cozy 28-seat spot created by chef Jason Bond.

 

 

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 The menu changes daily and features fresh organic produce and meats predominantly sourced within a 45-minute radius of the restaurant. They offer both half and full-portions of almost everything on the menu, which is excellent if you can't make up your mind easily (or if there are too many delicious items to choose from)! My date and I happened to order the exact same meal...half portion of the scallops & a half portion of the chicken, and both of us were perfectly pleased with our choices. The scallops were perfectly executed with an amazing punch of flavor & smooth textures: Scituate scallops with spelt flour spaetzle, caraway carrots & a sage froth.

Our chicken was outstandingly original & memorable (as I'm salivating writing this): Smoked tea braised red broiler chicken with spaghetti squash & apples, roasted with guinea hog lardo, and an eggplant fritter.

At this point we were satiated, we figured we would just glance at the dessert menu & not order. But then, as we were scanning the menu, we realized we would HAVE to order dessert. My date went with the smoked salt chocolate & peanut gelato while I went with the elderberry & huckleberry semifreddo with rose geranium, angel food cake, red wine frozen mousse, blueberry jellies, blueberry leather laced through the center, and a juniper froth. Tasty and light, this refreshing dessert hit the spot.
 

As we reflected on the tasty meal we had just enjoyed, we munched on some candied and mashmallow-ed angelica. Needless to say, I will definitely be back.
 

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flatbread company

Flatbread company opened in Massachusetts in 1998 & opened their Somerville location (featuring old-school candlepin bowling in Davis Square) in 2010. Using organic, natural, and local ingredients to make tasty flatbreads with every-changing specials, a huge list of draft beers, and bowling, this may be the perfect place to unwind. Find more about their company here & hope you are lucky enough to live near one of these tasty finds in New England (...or their one location in Hawaii). If you plan to bowl on a weekend, make sure you make a reservation far in advance, as they are quite popular. Reservations are also recommended for weeknights, but are not always crucial.

We were craving just flatbreads at the time we moseyed on in, so we skipped the bowling (this time) and headed for the bar. We decided on the carne special of oven-roasted organic potatoes, all natural bacon, local corn & organic red onions.

 

 

 

 

 

 

 

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off to nantucket

Off to Nantucket for the holiday weekend!! 

Photos from Union Street Inn, where we will be staying!

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