A Boston Food Diary

Merchant's Row, Concord, MA

2013-05-13T22:09:00.005-04:00

Salmon Tartare

As wonderful as the stay at Concord's Colonial Inn was, the real start of the show was their food. The Inn has two restaurants on site, Liberty and Merchants Row. Both are under the watchful eye and leadership of head chef Cassandra Pianowski but their menus vary in that Liberty offers a more casual experience, light bites, or small nibbles, where Merchants Row is more geared towards full dinners, gatherings with friends and intimate meals. Though the settings are very different, the quality of the food excels in both.

We began our experience with a selection of passed appetizers as we were introduced to the inn, and its history. Trays of Deviled Eggs, the Inns original take on the historical favorite Johnny Cakes, skewered bacon bites and crostini topped with Maple Brook Burrata were passed throughout the room. Sadly I have a very odd dislike of Deviled Eggs (its a texture thing) so I had to abstain. However, I gladly dug into the rest of the passed appetizers.

I became mildly obsessed with the bacon bites however. Thick slices of beautiful smoky bacon, lightly painted with maple syrup and then skewered wit a lovely piece of sweet potato created a perfect combination of salty and sweet. There was something about it that was also ever so slightly reminiscent of breakfast and images of french toast popped to mind...it was one of those "perfect bites".

The Maple Brook Burrata was another intriguing taste. Veering from the typical

Shrimp and Grits

here, Pianowski paired this wonderfully creamy cheese with sweet basil, savory onion and the wonderfully springy strawberry. The flavors were light, they popped and they mingled in wonderful harmony.

Finally, the Pianowski switched up our traditional Johnny Cake which can often be found to be a bit boring, and instead stuffed it full of fresh, delicious crab meat. Fried to a light golden brown these orbs offered incredible amounts of crab and very little of any detractor. Johnny Cake indeed...

As appetizers these each would have been fantastic ways to whet one's appetite. They are all found on their full menu, and should definitely be tried as soon as possible.

Intermezzo

We then moved into the main dining room of Merchants Row to continue our culinary adventure. Merchant's Row is another section of the Inn that has recently undergone a bit of an update. We learned that it had been lightened in its decorations creating a breezier feel, though it had nicely maintained its colonial spirit. The staff were all friendly and knowledgeable and in general it was an incredibly comfortable space.

We began our dinner with a Salmon Tartare served atop a slab of Hawaiian Black Lava Salt tossed in a gingered Siracha Mayo and accompanied by pickled red onions and managa chips, all drizzled with a bit of sweet soy. As the first course, it set the bar high. The salmon was incredible. The fattiness cut with the spicy ginger and then when mixed with the pickled onions it became an absolute delight.

Next we were served a Southern classic- Shrimp and Grits. I have never been a

Seafood Course

huge fan of grits- there hasn't ever been anything wrong with them per say, but they just haven't ever grabbed me as something delicious- until now. Thick and rich and creamy, flavor with smoked pork, and dotted with plump mushrooms they were fantastic. The shrimp followed suit, perfectly cooked and taking on the flavors of the smoked pork and chives as well, this was a wonderful course. I could have eaten a much larger portion. The flavors were incredible and the textured created a wonderful contrast.

We were then greeted with a a lovely intermezzo, a perfectly refreshing Mango Sorbet that helped to clean our palates and prepare for our main courses.

We were treated to a seafood course next and before each of was placed a plate containing beautiful scallops atop a creamy parsnip puree, a drizzle of cherry balsamic, cubes of perfectly cooked beets and a hint of Meyer lemon. The scallops were lovely, perfect seared to a toasty exterior but still a bit rare inside. Their natural sweetness was wonderful when paired with the sweet tart cherry balsamic and the creamy, yet nicely earthy parsnips.

Our final savory course consisted of two of the Colonial Inn's classics, their braised short ribs and their steak frites. These were two incredible beef tastes. The short rib was hearty, and rich with deep flavor spotted with fresh herbs. The steak frites took Hangar steak to the next level. It was a perfect medium rare, well seasoned without too much of any one thing to over power the clean taste of the meat. I was basically in love with this dish. As a close to a meal, though I was pleasantly full, I could have gladly feasted on more of this dish.

We were not left without a sweet taste however, and were served our final

course, the dessert course. And what a dessert it was. A trio was placed in front of us, a Stout Chocolate Cake, Brioche Bread Pudding and a Blondie Sundae to round out the amazingness. I began with the Blondie Sundae- a sweet caramel (?) ice cream, piled high a top a fresh thick Blondie brownie and then topped with a caramel sauce and a giant scoop of fresh homemade whipped cream. It was incredible bite after bite after bite. Working down my plate, I dug into the brioche bread pudding next and loved is warm buttery feel, hinted with sweetness but not overdone. Finally I dipped

my spoon into the Stout Cake which had a rich chocolate flavor but ended up being a bit dry for my taste.

Chef Pianowski is bring an incredible touch to the Colonial Inn. Her dishes are classic yet inventive, inviting and comforting with small touches of excitement and all incorporate carefully sourced ingredients. I will definitely be adding the Colonial Inn to my list of places to dine, between their beautiful patio, welcoming staff and incredible food, its a sure win in Concord.

Concord's Colonial Inn, Concord, MA

2013-05-06T11:10:00.000-04:00

I don't often admit this, and there are times when even I don't believe it, but I love tourist season here in Massachusetts. Millions of people from all over the US, all over the world flock to the area and explore our well traveled roads. Sure- they clog our sidewalks, they fill up our restaurants and ask for directions far too frequently, however they also remind me of the wonder of this area that I am so fortunate to live in. The real beauty of this state however is that it isn't just Boston that keeps those visitors coming back, it's everywhere- the mountains and glory of the western most part of the state, our beaches, the seaside clam shacks, and, of course, the incredible history that lives just outside the city limits. Just about 40 minutes outside of Boston sits the towns of Lexington and Concord, the sites where our forefathers fought for our freedom and the United States were born. This past weekend I had the opportunity to revisit Concord through the eyes of a tourist.

I was invited to spend an evening enjoying the hospitality of The Colonial Inn,

which sits quite perfectly at the head of Concord's Common, just a quick stroll to the beauty of the downtown area on one side, and the Old North Bridge on the other. It's location couldn't be more ideal. The beauty of Concord really lies in its versatility. Downtown Concord offers a host of stores ranging from the best toy store I've ever been to, to clothing and jewelry stores. It also contains the Cheese Shop, a spot like no other- with cheese ranging from the typical to the atypical, and the Sally Ann Food Shop- originally a bakery on its own with the best Anadama bread you'll find this side of the Mississippi.

The Colonial Inn itself is a true example of real hospitality, and history. The original building was erected in 1716, when these great States were just a colony and the Inn was a home. It served as a private home throughout the war, owned by a surgeon who helped countless injured soldiers. It wasn't until 1889 that it was converted to an Inn.

The beauty of the Inn really lies in the details. Beautiful old hard wood floors line the floors, original beams hold the rooms together, creaky stairs, rumors of a ghostly presence and registers listing names of former guests from a century ago are all pieces that make this the perfect spot to stay in when visiting these towns. The hotel has been going through some renovations to make it a bit more modern while still keeping its charm. The rooms are all undergoing makeovers, room by room, from updating paint and electronics (read flat screen

TVs) to bathrooms. They are going wing by wing and the room we were given for the evening was in the Prescott wing, which was just recently finished.

I loved how they had been kept the historic feel with the furniture in the room, and then brought in the modern touches. The bathroom, while small,

had all of the modern touches I want with a beautiful shower and well proportioned sink area. The whole inn has been wired with complimentary wifi making it an ideal spot for both the business and pleasure traveler.

The restaurant is bedecked with two restaurants, Merchants Row and the Liberty, including a beautiful wrap around porch for outdoor dining in beautiful weather, and a saloon type space that showcases local live music most nights. The night we visited we were lucky enough to be treated to a

local band in that space and a guitar duo in the front of the house as well. We were also treated to an amazing meal, but I'll share more on that later.

Concord's Colonial Inn provided a beautifully restful spot steeped in all of the history you would want staying in the birth place of our freedom.

Traveler Beer Co

2013-04-29T21:29:00.000-04:00

Photo credit- Traveler Beer Co

There is nothing so wonderful as ending a long day with a cold beer. Sitting back, enjoying the gentle breezes of the day, finding a few moments to relax and sipping on your favorite brew just seems to signal the end of the hard part of the day. Recently The Traveler Beer Co sent me a couple samples of their Curious Traveler, the Time Traveler, and the Time Traveler to check out- and let me tell you- they hit the spot.

The Traveler Beer Co hails from Burlington Vermont, launching just in 2012. They are founded on the principle of combining the authentic European Shandy with a uniquely American twist to bring the Shandy home. For a bit of background, a classic Shandy is the combination of beer with a carbonated fruit juice or beverage. These combinations create a refreshing, unique experience, perfect for the summer months ahead.

I began my journey into the world of American Shandies with the Curious Shandy. The Curious Shandy combines a

Photo credit- Traveler Beer Co

wheat beer with lemon and lime juices creating the ultimate in citrus refreshment. Similar to a classic hefeweizen served with a citrus slice, this combined the same great flavors with a greater hint of flavor.

Next up was the Time Traveler. This is a classic wheat beer brewed with the delightfully sweet and familiar strawberries. This is another flavor that just screams summer to me. Little red berries peaking out of their green leafy enclosures in the hot summer sun is one of my treasured childhood memories and so the flavor of this shandy brought back all of those memories as I sipped this ever so slightly sweet, incredibly fruity beer.

Photo credit- Traveler Beer Co

Finally I cracked open the Tenacious Traveler. Tenacious indeed! Boldly flavored with spicy ginger and smooth honey, this was a beer like no other. The combination of the wheat backdrop with the gloriousness of ginger- it was like a twist on ginger ale.

Now the good news is that this company is already well stocked around the Boston area. Find The Traveler Beer Co at these spots around the city (special note to the Boylston Street businesses)

BEACON CAPITAL 32 MYRTLE ST BOSTON, MA 02114 (617) 523-8835 Distance: 0.1 miles - map

SIMMONS LIQUORS 210 CAMBRIDGE ST BOSTON, MA 02114 (617) 227-2223 Distance: 0.1 miles - map

BELL IN HAND 55 UNION ST BOSTON, MA 02108 (617) 227-2098 Distance: 0.1 miles - map

BEACON HILL WINE & SPIRIT 63 CHARLES ST BOSTON, MA 02114 (617) 742-8571 Distance: 0.1 miles - map

NORTH STATION LIQUORS 280 FRIEND ST BOSTON, MA 02114 (617) 573-9593 Distance: 0.1 miles - map

GRANARY TAVERN 170 MILK ST BOSTON, MA 02109 (617) 449-7110 Distance: 0.1 miles - map

THE WILD DUCK 94 SALEM ST BOSTON, MA 02113 (617) 248-8893 Distance: 1 miles - map

HANOVER LIQUOR 363 HANOVER ST BOSTON, MA 02113 (617) 723-3663 Distance: 1 miles - map

THE BARKING CRAB 88 SLEEPER ST BOSTON, MA 02210 (617) 426-2722 Distance: 1 miles - map

FOUR POINT MARKET 369 CONGRESS ST BOSTON, MA 02210 (617) 426-9988 Distance: 1 miles - map

FORUM 755 BOYLSTON ST BOSTON, MA 02116 (607) 547-6005 Distance: 1 miles - map

MARRIOTT HOTELS & RESORTS 110 HUNTINGTON AVE BOSTON, MA 02116 (617) 236-5800 Distance: 1 miles - map

LIR RESTAURANT 903 BOYLSTON ST BOSTON, MA 02115 (617) 778-0089 Distance: 1 miles - map

ALS BOTTLED LIQUOR 226 W BROADWAY BOSTON, MA 02127 (617) 268-8855 Distance: 1 miles - map

POUR HOUSE 909 BOYLSTON ST BOSTON, MA 02115 (617) 236-1767 Distance: 1 miles - map

BUKOWSKIS 50 DALTON ST BOSTON, MA 02115 (617) 437-9999 Distance: 1 miles - map

MARY CLIPPER SHIP 17 MAVERICK SQ BOSTON, MA 02128 (617) 567-2344 Distance: 1 miles - map

DILLONS 951 BOYLSTON ST BOSTON, MA 02115 (617) 421-1818 Distance: 1 miles - map

JPK LIQUORS 200 BUNKER HILL ST CHARLESTOWN, MA 02129 (617) 242-9567 Distance: 2 miles - map

SHENANNIGANS 332 W BROADWAY BOSTON, MA 02127 (617) 269-9509 Distance: 2 miles - map

Nespresso Limited Edition Coffees: Trieste and Napoli

2013-04-26T12:36:00.001-04:00

When I think of Italy, I think of Spring time. My first trip out of the country, was a family trip when I was little to Rome to celebrate a family friend's ordination to the priesthood by the Pope. I remember walking through the streets of Rome, the buildings bedecked in flowers, their scent filling the air. I remember gardens overflowing, the sunshine being bright and new, and the joy of warmer temperatures visible on peoples faces. Here at home, Spring has sprung again for the year. The birds are chirping, the trees are budding and the flowers are blooming. The world is reawakening, and to celebrate, Nespresso has launched two limited edition, Italy inspired, coffees to help us wipe that sleep from our eyes.

It is perfection that Nespresso chose Italy for their inspiration for this launch, and has concentrated on the energy of the cities of Trieste and Naples. Trieste has a long history with coffee, serving as the gatehouse for all the green coffee headed towards Vienna. This history has made Trieste a coffee concentrated city, even developing their own nomenclature for the drink. They refer to Nero for an espresso, a Capo denotes a bit of milk added and "in b" means they are serving it up in glass rather than china. This is a city that is serious about their coffee. Celebrating this, Nespresso has created a blend of South American and Eastern Africa Arabica beans. At an intensity level of 9, Trieste is a bold, yet very balanced, flavored coffee with decadent notes of Chocolate and Hazelnut. Trieste is meant to be served as a Ristretto, an espresso with less water, but can also open up its flavors as a Cappuccino. I found Trieste to be a very easy coffee to drink throughout the day, and even as an after dinner drink.

Now the Naples blend is a horse of a different color. Naples is a city in which

coffee is only drunk as espresso, and is sought to be a burst, a jolt. The Nespresso blend brings together Arabica beans from South America, Asia and Africa, in a bold coffee that gives an immediate jolt. I felt my eyes perk up at the first sip. Flavors of black tea leaves even the flavor and create a robust feeling coffee. The intensity level here is at an 11, and it truly is an off the charts. I have been loving the Naples as a pre breakfast drink, clearly bursting my eyes open and readying me for the day. It is spicy, dark and wonderful.

The new blends from Nespresso are only open for a limited time, and should definitely be experienced as we push the hibernation of winter out and welcome the brightness of spring.

Boston Strong

2013-04-22T09:10:00.001-04:00

I went to the gym at 6 am Tuesday morning. It wasn't even a question in my mind. I went to bed Monday night terrified, devastated, and mourning the lives of my fellow Bostonians and the utter havoc that was caused. But I went to bed with my alarm set to hit the gym early. This wasn't done out of disrespect to those suffering, on the contrary, this was done because I didn't have a choice. You see, I'm a Bostonian.

I walked to the gym that morning and every step brought me closer and closer

to the devastation. Every step also made me stronger. These men wanted to cripple us. They wanted our fear, but as I walked through the beauty of our commons and into the Back Bay I just wanted to prove that sure, we might be hurting, but we were here. I won't lie to you, I lost my breath when I rounded a corner and saw the unclaimed bags of runners belongings, the restaurants with full plates of food left behind, the cheerful signs and banners abandoned in haste...but I pressed on because this was my city. And let me tell you-I wasn't the only one.

See that's what it is to be a Bostonian. We're tough, but kind. We're resilient, yet compassionate. We're both selfish and selfless. We push ahead and pull everyone with us. We're not going to back down. We're going to be stubborn, we're going to fight you at every step, and we're going to maintain our pride.

This week we saw the best of our city as the worst happened to it. We were attacked, but within seconds the good of our people rose above the terror inflicted and fought for our neighbors. We opened our homes to those needing shelter, and food was provided to those who took responsibility for finding the guilty parties. We gladly respected the guidelines set up by law enforcement and did anything we could to help.

The thing is, that isn't really unusual, it's just Boston. We were put into a terrible place this week, full of fear and anger and sadness and we responded, collectively, exactly as we should have, with help, compassion, respect and adherence. That's just my city- a place where scholars gather, and athletes flock. A hub of musical genius, and cultural history. We have been fighting for the liberties the United States guarantees since the beginning, and we certainly aren't going to stop now. See....this is Boston.

I want to take this opportunity to than our law enforcement personnel and officials, the governor and the mayor of Boston who took every precaution necessary to keep our city safe and successfully end our manhunt in just 100 hours. We are now able to concentrate on healing, on mourning, and on paying respect without the fear of further attacks at the hands of these men.

Boston Restaurants Rally to Support Boston Marathon Victims (Press Release), April 17, 2013

2013-04-17T09:21:00.000-04:00

I wanted to pass along an important press release regarding a fund raising effort put on by the restaurants of our great city to help the victims of Monday's attacks. A good meal for our sick and injured:

Participation Doubles Overnight & Growing! Greater Boston Restaurants Rally to Support Boston Marathon Victims

(BOSTON, MA) - Always one of the first to mobilize, the Greater Boston restaurant community is coming together in various ways in response to yesterday’s Boston Marathon tragedy. On Wednesday, April 17th, 2013 several restaurants across the Greater Boston area and beyond will band together and donate a percentage of their sales to the victims of yesterday’s tragedy via The Greg Hill Foundation.

The organization was selected based on its hyper-local nature and its history of immediate action in directing funds to those most in need. “All of the donations will go directly to the families. There is no red tape and we can give the donations out immediately,” said Greg Hill.

Restaurants will donate from (10%-25%) of their evenings sales on Wednesday, April 17th, 2013. While the list is growing, current restaurants participating include:

62 Restaurant & Wine Bar, 62 Wharf St, Salem, MA 01970, www.62restaurant.com

Avila, 1 Charles St S, Boston, MA 02116, www.avilarestaurant.com

Bella Luna Restaurant & Milky Way Lounge, 284 Amory Street, Jamaica Plain, 02130, www.milkywayjp.com

Blue on Highland, 882 Highland Ave, Needham, MA 02494, www.blueonhighland.com

Boloco Copley, 569 Boylston St. Boston, MA 02116, http://boloco.com/

Boloco Newbury, 247 Newbury St, Boston, MA 02116, http://boloco.com/

Bondir, 279A Broadway, Cambridge, MA 02139 www.bondircambridge.com

Brasserie Jo, 120 Huntington Ave, Boston, MA 02116, www.brasseriejoboston.com

Burger Dive, 702 Assembly Square Dr, Somerville, MA 02145 http://www.burgerdive.com/

Cafeteria, 279a Newbury St., Boston, MA 02115, www.cafeteriaboston.com

Café Sushi 1105 Massachusetts Ave, Cambridge, MA 02138, www.cafesushicambridge.com

China Blossom, 946 Osgood St., North Andover, MA 01845, www.chinablossom.com

Davio’s Northern Italian Steakhouse, 75 Arlington St., Boston, MA 02116, www.davios.com

Davio’s Northern Italian Steakhouse, 236 Patriot Pl, Foxboro, MA 02035, www.davios.com

Erbaluce, 69 Church St, Boston, MA 02116, www.erbaluce-boston.com

Enzo Restaurant & Bar, 50 Water St #304, Newburyport, MA 01950, www.enzo-restaurant.com

Flatbread Company Somerville, 45 Day St, Somerville, MA 02144, http://www.flatbreadcompany.com/

Gari Japanese Fusion Bistro & Restaurant, 187 Harvard St., Brookline, MA 02446 www.garifusion.com

Gari Japanese Fusion Bistro & Restaurant, 1019 Great Plain Ave., Needham, MA 02492 www.garifusion.com

Grafton Street, 1230 Mass Ave, Cambridge, MA 02138, www.graftonstreetcambridge.com

Grill 23 & Bar, 161 Berkeley St, Boston, MA 02117, www.grill23.com

Harvest, 44 Brattle St Cambridge, MA 02138, www.harvestcambridge.com

Max and Dylans Downtown, 15 West St, Boston, MA 02111 http://www.maxanddylans.com/

Max and Dylans City Square, 1 Chelsea St. Charlestown, MA 02129 http://www.maxanddylans.com/

Max and Dylans North, 15 Middlesex Tpk. Bedford, MA 01821 http://www.maxanddylans.com/

Olé Mexican Grill, 11 Springfield St., Cambridge, MA 02139, www.olerestaurantgroup.com

Owen and Ollie’s Restaurant & Pub. 91 Mill St, Dracut, MA http://www.owenandollies.com/

Papagayo Boston, 283 Summer St, Boston, MA 02110 http://www.papagayoboston.com/

PARK Restaurant & Bar, 59 John F. Kennedy St., Cambridge, MA 02138, www.parkcambridge.com

Piattini Wine Café, 226 Newbury St, Boston, MA 02116, http://www.piattini.com

Post 390, 406 Stuart St. Boston, MA, www.post390restaurant.com

Ristorante Olivio, 201 Massachusetts Avenue, Arlington, MA 02474, www.ristoranteolivio.com,

Russell House Tavern, 14 John F. Kennedy St Cambridge, MA 02138, www.russellhousecambridge.com

Salvatore’s Restaurants (Seaport), 225 Northern Ave., Boston, MA 02210, www.salvatoresrestaurants.com

Salvatore’s Restaurants (Theatre District), 545 Washington St., Boston, MA 02111, www.salvatoresrestaurants.com

Salvatore’s Restaurants (Medford), 55 High St, Medford, MA 02155, www.salvatoresrestaurants.com

Scollay Square, 21 Beacon St, Boston, MA 02108 http://www.scollaysquare.com/

Sip Wine Bar and Kitchen, 581 Washington St, Boston, MA 02111 http://www.sipwinebarandkitchen.com/

Sweet Basil, 942 Great Plain Ave Needham, MA 02492, www.sweetbasilneedham.com

Sophia Grotto, 22 Rear Birch Street, Roslindale, MA 02131 www.sophiasgrotto.com

Tavern Road, 343 Congress St, Boston, MA 02210, www.tavernroad.com

The Farmhouse Needham, 970 Great Plain Ave, Needham, MA http://thefarmhouseneedham.com/thefarmhouseneedham.com/Welcome.html

The Fireplace Restaurant, 1634 Beacon St., Brookline, MA 02446 http://www.fireplacerest.com/home/

Temple Bar, 1688 Massachusetts Ave., Cambridge, MA 02138, www.templebarcambridge.com

Tryst Restaurant, 689 Massachusetts Ave Arlington, MA 02476, http://www.trystrestaurant.com

Tuscan Kitchen, 67 Main St., Salem, NH 03079, www.tuscanbrands.com

Please show your support by visiting these restaurants on Wednesday, April 17th, 2013.

As restaurants sign on they will be posting their participation on their social media pages.

If other restaurants wish to join the effort they can contact the foundation directly via email at: adam@fmpproductions.com.

About The Greg Hill Foundation:

To celebrate 20 years on the air at WAAF in Boston, Greg Hill formed a foundation in June of 2010 that would respond to the immediate needs of families that had been touched by tragedy. Feeling a strong obligation to communities that had supported his radio show, he wanted to create a foundation that would be able to harness his incredibly generous media audience and that would be able to assist in a tragic time at a moment’s notice.

Boston: My Town, My Love, My Community

2013-04-15T18:31:00.002-04:00

Boston is my home. I don't mean that in a flowery, distant way, I mean that in an in your face, tried and true, don't screw with my city kind of way. I mean that in a way that my heart is tied to this city in a way that it's tied to my family and loved ones. I grew up in the burbs, and this city itself has been my home for the past decade- I have spent every day in it- wandering its streets, eating its food, admiring its sights, cursing its weather, and loving every piece of it.

Boston isnt like other cities. Boston is a way a of life. It's a personality. It's a way of being. We have pride like no other in this city, we love our teams, we love our history, we love our people. We are a small city, we are all interconnected in some way. Boston is the truest community.

Yesterday morning I sat in church and received a blessing with the rest of the congregation for the runners and visitors to this great city. This morning, I walked through the commons as the runners meandered through to board the buses to Hopkinton. I walked through Copley Square to go to the gym and marveled at the volunteers and the workers had set up such an incredible event. I felt the excitement in the air. I saw the joy on the faces of every runner. I saw the resolver preparedness of every worker and volunteer. See, if you're not from here, you may not know- Marathon Monday is widely regarded as the best day of the year in Boston. Its an inspirational day, its a day of merriment, of celebration, of joy. People skip work and cheer on so many of our own residents and visitors who run an incredible race. We go to the Sox game and celebrate their prowess. We celebrate the start of spring, the joy of new season and the utter wonder of our city. We love this city, and Marathon Monday is one our proudest moments.

Today, this Marathon Monday, we were attacked. We were attacked in the midst of our proudest event, at the most joyful portion of it, and on one of the most beautiful streets. We were attacked at the most joyous place in our city today, packed with persons cheering on their loved ones who were accomplishing incredible feats. In 15 seconds, two separate explosions rocked our city, injuring dozens and killing two. The sadness of this event is unbearable. The fear for loved ones, strangers and self is overpowering. I sit in my apartment now, just blocks away from the site, and all I can hear are sirens and the whir of helicopter blades above.

Social media sites are full of warnings that this is not a city to mess with, and I agree. Boston is gritty, it's history is full of war and unrest. But I also know the beauty of this city. The beauty, the pride, and the respect of this city. This is a city that will over come. We will regain our streets from those who tried to destroy our sense of peace today. We will be a community through this just as we are when we win a championship.

We are a community that sees our first responders and qualified residents running into the face of this tragedy seconds after it happened. We are a community of runners who immediately ran to hospitals to donate blood after running 26.2 miles. We are a community of people opening our doors to people stranded as transportation is shut down.

We are Boston. We will not let this get us down. We will remember, we will rebuild, and we will survive.

Deep Dark Decadent Chocolate Ice Cream

2013-04-11T21:06:00.002-04:00

Who wants to talk about pet peeves? Do I see a slew of hands raised? Yeah I thought so- well take a sec and listen to one of mine: non chocolaty ice cream. You know what I mean? That brown colored ice cream that has a little cocoa powder in it and resembles the flavor that you're looking for but doesn't really satisfy that craving that a good piece of dark chocolate will. This fact has bothered me for as long as I can remember- I will often turn my little nose up at the idea of chocolate ice cream because really, what's the point? So after just a little research, I found a recipe- a recipe that looked like it just might deliver the pure chocolate flavor that I wanted.

I have to say- this ice cream blew me away. It was complex to make, requiring

a lot more time than I had banked on (especially as I neglected to read the recipe all the way through before starting) and with many more steps than any ice cream I've made previously. However the results were exactly what I was looking for. Every bite made me feel as though I was experiencing the deep richness of a decadent truffle, just a bit colder. The consistency was much thicker than regular ice cream, and so just a little bit of this heavenly concoction went a very long way.

Ingredients

7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup heavy whipping cream

Preparation

Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.

The Sinclair, Harvard Square, Cambridge

2013-04-09T11:32:00.002-04:00

Last Thursday night Jason had scored tickets to see The Greyboy Allstars at Cambridge's newest concert venue- The Sinclair. The Sinclair opened earlier this year as both a concert venue as well as a pretty hip place to eat. I missed the media dinners they hosted, but the reviews were all great- inventive dishes, fresh ingredients- it was on my list. Now I had never heard of The Greyboy Allstars before, and this was my first opportunity to check out The Sinclair- so I was pretty pumped for an evening of newness.

We scored a 7 pm reservation, but somehow despite a pretty sparse group in the restaurant, we were asked to wait a few minutes before sitting. Seemed strange-esp when we were finally led to the upstairs dining room and it was basically deserted. No matter though- we were pretty cheerful and I was sipping an incredibly tasty drink from their bar downstairs so it didn't faze me. We were seated in a cozy corner with a view of the room, and started reviewing the menu.

I had perused the offering the night before (shocking I know ;-) ) and had found a few dishes from their small plate menu that I was excited to try. I settled on their artichoke salad, and their steak tartare for my dinner, Jason chose the burger and we couldn't resist adding the Mac and Cheese to the order as well. We requested for everything to come out at once though just to avoid any awkwardness with his entree and my small plates. Despite the request though, dishes came out staggered which left me a little perplexed.

The Artichoke Salad came out first- a heaping mound of greens, watercress mainly, sat atop a few small grilled artichokes, sprinkled with fried onions and tossed in a lemony vinaigrette. The greens were nice and fresh, and definitely had the bitter vibe which was nice, however when paired with a pretty acidic dressing, it made for a bit abrasive flavor. The artichokes, which it took some digging to find were lovely- well cooked, their clean flavor slightly enhanced with a bit of smoke from the grill. The onions were a nice touch, though somewhere along the way they had lost their crispness so they were more limp and a tad greasy than the lovely pop of texture and flavor that I could see they were intended for.

Next up was the Mac and Cheese. An oblong ramekin was sat on our table with a browned crumble of bread crumbs scattered across the top. It looked delicious. However, a spear of the fork into the pasta found disappointment. The pasta itself was a bit over cooked leading to more limpness and a bit of mush, it was also, for all intents and purposes, naked. It had a certain cheese flavor to it, but the only other indicator was a milky liquid at the bottom of the dish. I had two bites to make sure it really wasn't good and abandoned it. A sad representation of a decadent dish that wasn't worth the calories.

Next to arrive was the Steak Tartare. A large circle of lovely raw beef sat on the plate, adorned with whole grain mustard and some greens with crisp toast to the side and a smear of a truffle aioli. I piled a toast high with the tartare and just a bit of the mustard. Immediately I noted a strange texture as I spread it seemed incredibly chunky. As I bit in, and had difficulty separating my bite, I found that I was right. The grind of the beef was incredibly large and made it difficult to eat. Instead of a silky beef, I felt a bit like I was gnawing on it, which made it slightly unappetizing. The flavor of the beef was very good, texture aside. A hint of salt, some pepper, a whisper of fresh herbs gave the beef a starring role with simple enhancers. I eyed the dish sadly as its texture was off putting, but was able to plow through it as I knew a long night was a head and sustenance was needed.

Jason ordered correctly- his burger was spot on. Cooked to a medium rare perfection, topped with a basil aioli that added a wonderful fresh brightness and smeared with a flavorful special sauce- this burger was addictive. I got to steal a couple of bites and found myself continuously wishing I had ordered that instead of any of the other dishes.

I was truly disappointed by The Sinclair Kitchen. I wanted so badly to enjoy everything on their menu, but found misses at almost every turn. Their vision seems spot on- the food ideas are fresh, the ingredients seemed like they were of good quality, it just seemed to fail in execution. However, I will say - as a concert venue- I loved it. The staff was incredibly friendly, the space was really well set up, they had multiple bars to attend to the crowds, clean facilities- I would return here every week for shows. Now I just need to educate myself better in the music the cool kids are listening to these days ;-)

Jordan Winery to Host Dinner at Legal Seafoods, April 9, 2013

2013-04-05T09:46:00.001-04:00

Photo courtesy of Jordan Winery

Looking for a way to liven up your Tuesday night? This coming Tuesday, April 9, the Jordan Winery is hosting a special tasting and dinner pairing at Legal Seafoods in the Park Plaza.

"Boston wine guru Sandy Block opens his personal cellar to host a special wine tasting and dinner at Legal Sea Foods with special guest Maggie Kruse, assistant winemaker at Jordan Winery, on Tuesday, April 9. A tasting of six Jordan Cabernet Sauvignon vintages back to 1977 precedes a four-course dinner, replete with Jordan Chardonnay and Cabernet Sauvignon wine pairings. $135 pp for tasting and dinner; $95 for dinner only. Tasting begins at 6 p.m. and dinner at 7 p.m. Legal Sea Foods Park Square. For reservations, visit http://www.legalseafoods.com/index.cfm/cdid/45373/pid/43564 or call 617-530-9397"

Photo courtesy of Jordan Winery

I've had the opportunity to attend other Legal Wine dinners and have had an absolute ball learning about the particular wineries, chatting with the makers. They are a delicious, fun and educational experience. Of course if you can't make the dinner, Jordan Wines can be found at a variety of spots around town to pair with your own dinners:

Jordan Cabernet Sauvignon retailers:

SHAWS SUPERMARKET (250048678)	800 BOYLSTON ST
BOSTON WINE EXCHANGE (250058199)	181 DEVONSHIRE ST
BAUER WINE (250017599)	330 NEWBURY ST
DELUCAS BACK BAY MARKET (250023853)	239 NEWBURY ST
BEACON HILL WINE & SPIRIT (250017600)	63 CHARLES ST
DELUCAS MARKET (250049240)	11 CHARLES ST

Jordan Chardonnay retailers:

SHAWS SUPERMARKET (250048678)	800 BOYLSTON ST
BEACON HILL WINE & SPIRIT (250017600)	63 CHARLES ST
CIRACE LIQUOR STORE (250034987)	173 NORTH ST
BRIX WINE SHOP (250049871)	1284 WASHINGTON ST

Nespresso USA, an ABFD Introduction

2013-04-04T10:00:00.000-04:00

So, as I've mentioned multiple times, I had the very great fortune to visit New York City last week as part of a little press venture. So what was this venture you might ask? Well, I am incredibly proud to be a part of the inaugural run of Nespresso Club Bloggers.

I have had the opportunity to work with Nespresso a few times over the past couple of years, and have taken the time to truly learn about their product line, so I am truly excited to be joining their team to bring you all their latest and greatest. Over the next year or so I'll be a part of a network of bloggers across the Unites States who will be bringing you all the news from Nespresso (read new store openings, product launches, maybe even a give away...) to keep you all informed about this fabulous coffee company.

So let's talk about Nespresso. For those of you who don't know- Nespresso was founded in 1986 by a group of Nestlé engineers. These hard workers were out for an evening in Italy and were capping off a meal there with a customary espresso. They intently watched their barista make the espresso using a classic machine full of pumps and levers, a truly complex piece of machinery. It occurred to them that there must be a way to simplify this process and perhaps even make it easy enough for home use. They set to work and Nespresso was born. It remains a division of Nestlé corp today.

So what makes the Nespresso system so great? A few factors.

Beans:

Nespresso is using only the top 1-2% of the best coffee beans in the world, which they hand select.
Nespresso engages AAA sustainability program making sure that the farmer is paid at fair wages and to ensure that their crops are healthy and safe.
Nespresso hand selects their beans and rigorously sorts them to ensure that only the best are used in making their coffees.
Coffees are tested upwards of 300 times a day to ensure richness of flavor and continuity across their product.
Finished coffee is ground and then sealed immediately in airtight containers to ensure freshness with every cup

Machines

Nespresso uses 19 bars of pressure in their machines to make that perfect cup of espresso, with a beautiful crema
All Nespresso machines use the same technology ensuring consistency of product machine to machine.
Nespresso machines come in a variety of colors and designs -with one easily match your space and style.

Service

Nespresso offers round the clock support for their club members through call centers and the Nespresso Club. They encourage all of their members to call with any questions concerning their machines or coffees.
Nespresso has store front locations across the United States (and beyond) where customers and potential customers are encouraged to sample coffees and become familiar with different machines.
Nespresso also has a scattering of cafes throughout the country where patrons can savor a coffee made by a pro, and enjoy a nibble on something decadent (read a lobster and truffle club sandwich)

You see Nespresso is truly about bringing the joy and the relaxation of a perfect cup of coffee, one that you might find in the best cafe, into your own home, and having it be as easy as just the touch of a button. To get to the nitty gritty, Nespresso isn't just a coffee company. Nespresso is about creating an experience, a lifestyle, a feeling...all with the perfect cup.

The Mondrian Hotel, SoHo, New York

2013-03-29T10:00:00.000-04:00

As I've previously mentioned, I spent some time last week on a press trip in New York City. I will be talking more about what I was concentrating on while there, but before I turned my attention to that, I wanted to rave about our beautiful accommodations. We were lucky enough to stay in the Mondrian hotel, a boutique hotel in the heart of SoHo.
The Mondrian is owned by The Morgans Group and promises its patrons a romantic and provocative surrounding in the midst of downtown New York, with incredible views. It boasts a restaurant, bar, a fitness center and borders both Chinatown and Little Italy.
It was clear from the moment I pulled up to the front door of the Mondrian that this was no ordinary New York hotel. The entrance was set back from the road and a canopy of greens and perky white lights led a path to the welcoming front door. Each step away from the busy streets of new York made me feel as though I was nearing an oasis, and that relaxation would soon be mine. Once at the front door, I was warmly welcomed inside by incredibly friendly gentlemen, their smiles and easy attitudes immediately comforted this weary traveller. Assistance continued as I was directed to the front desk and easily checked into my room.
The room was exactly what I wanted. Bedecked in calming blue hues, the

bright white fluffy comforter looked incredibly inviting, and I had to use every ounce of will power to not flop immediately onto its pillowy softness and drift off. The rest of the room, while small, was not lacking in luxurious touches that made me feel pampered from the get go, including gorgeous floor to ceiling windows that afforded me a view of both the Freedom Tower and the Empire State Building. Not too shabby...

The sink sat proudly in a corner of the room, removed from the rest of the in room bath amenities, which was different than most hotels, but allowed the room to maintain an airy feel. Perched on the side of the sink were what could have been standard water glasses, but instead sat crystal tumblers and wine glasses instead.

The bath itself provided the function needed in its purpose but not without certain design touches that kept it chic and modern. The doorless glass shower was beautiful to look at, and included a shower head with the most delightful water pressure I've enjoyed in ages.
Other in room amenities included a flat screen tv, a safe, and a very fully stocked mini bar- just saying.
Attention to detail wasnt lacking in the rest of the hotel either. The lower level included a gym which surpassed my expectations for a hotel gym offering a, albeit small, selection of cardio equipment, each stocked with its own tv, a series of free weights, and weight machines. Though it was a windowless cavern, I was able to get in a full workout both mornings of my stay allowing me to face the day ready for anything.
The rest of the public space included a restaurant and two bars-all of which provided a welcoming, yet gorgeous persona creating comfort and decadence all in one.
The Mondrian was a perfect spot to stay in New York. It truly provided an oasis from the hustle and bustle the city is known for and made this guest feel pampered at every turn.

Ssam Bar, East Village, New York

2013-03-28T10:00:00.000-04:00

New York City is often regarded as one of the most influential food cities in the world with some of the top chefs from our country and beyond keeping the city as their home base. My list of places to dine in New York is unbelievably long, so when I was invited down to the city for a press trip- I capitalized on any free time by crossing off one of my top spots. Momofuko has been a household name in my place for years. A conglomerate of Asian inspired restaurants in New York and Sydney, founder and executive chef David Chang is widely regarded as a genius in the kitchen. I polled my food experts when I knew I had some time on my hands and the resounding response was to go to Ssam Bar.

Located on the crossing of 2^nd and East 13^th in the East Village, Ssam Bar capitalizes on big flavors in every dish, though in this casual eatery Chang refuses to hold fast and steady to one particular ethnic influence. His dishes have notes reminiscent of flavors worldwide, but each is woven in an intricate pattern worthy of the highest praise. I lucked out on my visit- as I entered the spot hungry and ready to chow down, and had the delightful experience of getting to witness David Chang in the flesh being interviewed. My food crazy world was made.

I selected to try the steamed buns, a staple for anyone who knows their weight in a Chinese kitchen. Chang offers several varieties of this dish, from the classic pork to the playful twist of pulled duck. I went with the pulled duck. Here Chang pairs this rich meat with a tzatziki sauce, a bit of that spicy harissa, a little mint and a couple of cucumbers for good measure. The combination of flavors from just the accompaniments brought the flavors normally paired with lamb to the forefront, and then when combined with the beautiful, gamey duck it was a surprise to my taste buds. The encasing steamed bun was delightfully doughy with the clean, non over powering flavors of simple ingredients of yeast, flour, water…those true, staple ingredients. Combined together, each component was able to shine on its own- the crisp cucumber, the creamy yogurt, the fresh mint, a small kick from the harissa…every bite got the title of “the perfect bite”.

Now before I headed off on a jet plane down to NY I did a little research, I asked around for what was good and the resounding response from my fellow food obsessed friends was the Rotisserie Duck Bowl. Duck breast, cooked to succulent perfection over a rotisserie, served atop a mountain of rice and watercress on the side. I opted for a side of lettuce leaves with it so I could make little wraps, and I was given traditional accompaniments of Hoison Sauce, Siracha and fried shallots. It was impossible not to dig in immediately. Craddling a lettuce leaf in my hand, I spooned in rice, a little siracha sauce, watercress, and then piled on a piece of duck and a sprinkle of the shallots. I piled that bite into my mouth as fast as I could and found heaven in food. The duck was rich and powerful in its decadence. The natural flavor of the duck shone forth in its glory, not overly seasoned by anything else, and stood perfectly on its own, like that resilient teenager who refuses to succumb to peer pressure in the face of that spicy sauce, the peppery watercress or the crisp shallots. These were simply gestures

on the side, little flavor offerings boosting the star of the dish. Chang had a little surprise though, creating almost a whole second dish, under each slice of duck was what I can only assume were the droppings from the duck, those small pieces drenched in the flavors of the rotisserie – predominately ginger. I made a second lettuce wrap immediately using only these and the flavor palette became immediately brighter, with the kick and delight of spicy ginger leading the way. I realized immediately what all the fuss over David Chang was about…

I cleaned my bowl, ravenously shoveling bite after incredible bite even long after I was stuffed. There was no way I’d let even a grain of rice go to waste. I experimented with the different accompaniments- leaving some off, adding in others…every combination was tried and every combination worked.

Ssam Bar isn’t to be missed whether you live in NY or in LA. It’s a must go…now.

80 Thoreau, Concord MA

2013-03-27T10:00:00.000-04:00

When you live in a city like Boston, you don't often find need to leave it. With beaches, hiking trails, museums, music venues and restaurants all a stones throw away, one can easily occupy months of time without leaving the city limits. Of course, that doesn't mean that one shouldn't. Last week I jumped aboard the commuter rail (thank you MBTA) and took a quick and painless 40 minute jaunt out to one of my all time favorite 'burbs-Concord, MA.

I had the great fortune of growing up near this gorgeous town, and I took every opportunity to steep myself in its beauty and it's culture. Nearly every corner you turn within the town leads to historic site after historic site, and the feats of our forefathers are on display for all to revere. For history buffs-Concord is the motherland. What you might not anticipate finding among these preserved landmarks is a stellar restaurant with a Food & Wine 2013 Fan Favorite Chef nominee at the helm.

80 Thoreau sits atop the old train depot (read: literally on the commuter rail

tracks-hello convenience!) and is bringing cuisine normally reserved for urban locales to the people of Concord. Chef Carolyn Johnson has teamed up with young entrepreneurs Ian Calhoun and Vincent Vela to create a menu featuring fresh, inventive new American dishes in a clean, airy, beautiful establishment. Opened just about two years ago, it has been earning a name for itself as one of the places to hit outside the city since, but isn't resting on its laurels just yet. They have recently installed a brand new chefs table to their seating, giving four lucky souls the chance to dine on a specially designed menu with a birds eye view of the kitchen. I had the opportunity to dine at this special spot last week and was blow away by the experience -start to finish.

Imagine for a moment, stepping off the train and being greeted at the front door of the restaurant by a handsome fellow bearing a glass of sparkling wine on a silver tray to kick off your evening. This is the stuff of luxury service legends. Once inside they will lead you up to the restaurant and seat you in one of four seats over looking the small but incredibly efficient kitchen. From these seats you will have the best view as the chefs whip together your meal, and the meals for the rest of the restaurant.

Our evening started with a tuna crudo, softly resting on a crisp slice of spicy radish. The tuna had been mixed lightly with a little mayonnaise based dressing brightened with fresh herbs and topped with a little fried shallot. This was a perfect first bite fully of flavor to awaken the palate and the different textures.

The first course was presented as a house made venison terrine served with pickled carrots, parsnip

and onions, sliced juniper berries and a house made mustard. I loved the use of venison here. Often these types of dishes are made with cuts that are incredibly fatty, but venison is a lean protein -thereby making a heavy dish much lighter. The terrine was still full of the anticipated rich flavors one would normally associate with the decadent dish, but when paired with the pickled vegetables, this richness of the dish was perfectly cut and a gentle harmony was found.

Second course was presented as a work of art, a decadent shucked lobster claw piled out of a small mountain of salsify drizzled with a cream sauce. The beauty here was in the light herbs that permeated the sauce bringing a delicate feel to what would normally have been a heavy dish. The lobster was well cooked, tender and full of natural sweetness. Combining a taste of the lobster, with the rich cream sauce, a hint of tarragon and an earthy root vegetable salsify was a luscious bite.

Our next course featured Pork shank ravioli enhanced with touches of cabbage,

beer and mustard. I was dining there just before St Patricks day and I loved the play on sophisticated Irish flavors. The ravioli were lovely, a nice combination of stuffing and pasta. The flavors were tight, perhaps a little safe, but nice for what was being portrayed.

Our final savory course included rabbit stuffed with

fennel fronds and pan roasted, sliced into beautiful medallions and served with a delicate frisee salad and a tart cherry compote served atop a purée of celeriac. As lovely as the rabbit was, and it was moist and perfectly flavored, the star here were the cherries whose deep contrast between sweet and tart beautifully offset the robust flavors of the meat. The frisée, which could so easily have been disregarded, had been topped with chopped macadamia nuts, finished the dish with a tinge of bitter flavor, and a contrasting punch of texture. I truly appreciated the attention to detail here and the roundness that it lent.

As we settled back into our chairs, digesting the beauty of the food presented, I was presented with a neat glass of Johnnie Walker. A chilled shot that made me immediately wonder what was to come. First, of course, was the pallet cleanser. A simple spoon of honey enhanced ice cream, paired with a single section of a blood orange was placed jauntily in front of me. A small helping of

a beautifully sweet starter with just enough punch of citrus to banish any savory remnants and make way for the dessert. The honey in the ice cream was just subtle enough to be intriguing but strong enough to be comforting. This was a little piece of heaven.

Of course, the palate cleanser was simply paving the way for our dessert to be served. A decadent chocolate stout cake, topped with a malt ice cream, a cookie crumble and candied kumquat. This was an incredibly well balanced dessert. The cake was lightly flavored, which allowed for all of the other components to shine forth.

80 Thoreau isn't great food if you happen to be out of the city, it is quite simply-great food worthy of a trip from wherever you happen to be. Their attention to detail, though obviously paramount in the kitchen, is felt to every corner of the restaurant, from the owners to the servers, and if you happen to snag a seat at the kitchen, you'll find a truly happy group of chefs who somehow don't even appear too busy to crack a quick joke or explain a method as they prep your dinner. The team at 80 Thoreau is going above and beyond to usher their patrons into a truly decadent and pampered evening, start to finish.

75 Liberty Wharf, Fort Point Channel, Boston

2013-03-13T10:00:00.000-04:00

We've talked about the great expansion of the Fort Point Channel of Boston- the hottest area for restaurants to popup lately. We've talked about my extreme love for a little restaurant in Beacon Hill called 75 Chestnut- now how about we talk about them together? Last fall the good folks over at 75 Chestnut expanded their operation and opened another cozy spot on the harbor in the heart of Fort Point Channel.

Last week I was invited in to check out the new space - a small structure comprised mainly of windows capitalizing on the amazing views of Boston Harbor. Though the building itself has a more modern vibe than its Beacon Hill sister, I was pleasantly surprised to find that the inside has maintained the same cozy feel and even better, is sharing some of the incredible staff found at the original location. There is something about the wonderful quaintness of finding a spot where you're remembered in the heart of a busy city.

Once seated in the corner of the space with views of the water and the rest of the restaurant, Jason and I set out to choose our meals. Now, here's the great tip of both 75's- they have a massive display of cheese and crackers for noshing while you peruse. Free of any charge, there is a table that is consistently loaded down with cubes of a variety of cheese and crisp crackers to satiate in a unique twist to the traditional bread and butter.

We opted for the Shrimp Cocktail for our appetizer. Six large, plump, chilled shrimp were served to us poised over a martini glass filled with a tequila lime cocktail sauce. Now I can rarely find anything wrong with delicious shrimp, I can't lie, and here was no exception, but the star here was the cocktail sauce. Long after we had finished the shrimp we were stealing tastes of the sauce with our forks. Subtle spice of horseradish, freshness of lime and a little zing from tequila was a perfect change up from the traditional cocktail sauces and made me want to cover every bit of my sweet shrimp with it.

I chose an entree from their Green menu, a selection of dishes made entirely with renewable and sustainable ingredients. Though I was tempted by several choices there, as well as my stand bys on their regular menu (read a porterhouse pork chop or their bibb lettuce salad topped with succulent steak tips) I chose instead their lamb dish, topped with a minted apple sauce and served with sweet potatoes and spinach. I loved the idea of combining the traditional flavors of pork and apple with lamb and mint into a single dish. The lamb itself was perfectly cooked to a beautiful medium rare. The only unfortunate part of the dish entered in however with the sauce. They had elected to serve it covering the lamb entirely, which made it difficult to find the bone line that was included and any other pieces that one may wish to avoid. However, the flavor components were delicious, and each item was cooked to perfection.

Jason had elected to have their Peppered Tenderloin, a tender cut of tender loin crusted in cracked black pepper, and served with a cream sauce, fingerling potatoes and fresh vegetables. His steak, of which I stole multiple bites as perfect. Spicy with the pepper, tender and juicy from proper cooking and a hint of sweetness from the sauce. It was delicious.

We also chose to split the peanut butter cheesecake for dessert. Now, I'm not a huge cheesecake fan, but have been lulled into the sweeter variations that so many places are serving now and was anticipating a full peanut butter assault. Not 75 though! They are serving true to form cheesecake, tangy and just a tad crumbly- exactly like cheesecake should taste. This variation had just a subtle hint of peanut butter.

75 Chestnut has long been an incredibly dependable favorite for me. A spot for friends, with loved ones, with family...it always delivers a casual, friendly environment with delicious, traditional food. 75 on Liberty Wharf is holding the reputation with gorgeous views of the harbor-something tells me Ill be there a lot this summer to enjoy their patio.

The Maine Diner, Wells, Maine

2013-03-05T19:25:00.001-05:00

It has been an extremely hectic and busy last few weeks, and judging by my upcoming schedule- it doesn't look like its going to calm down any time soon. So, for my own mental sake and those of the persons around me day in and day out, I decided to escape for a day and road trip up to Ogunquit, Maine. As you may recall, Ogunquit was my childhood beach. It's full of happy memories of sandcastles, and sandy feet, and saltwater hair. It is an absolutely gorgeous beach with miles of clear sand for watching, and when the tide is high, there are perfect vantage points to watch the sea roll in and out, and take all those troubles right along with it.

I realized recently that I have never, in all my years of heading up the coast to Ogunquit, visited The Maine Diner. It has gained attention from all of the Food Network type shows and with my love of diner food (come on breakfast all day? What can be wrong with that!) I figured it was high time to check it out.

The Maine Diner was opened in 1953 as a spot for locals to go during the off season. Over the years though the diner has expanded its service, and is open all year long, of course booming during the summer months. I was there on a Friday morning in early March, and the restaurant was well populated, but full of locals, some out to breakfast with family, some on business meetings, guys coming off of an overnight shift and sucking down coffees before heading home. The waitstaff seemed to know their clientele well, and I felt that I had entered into the realm of the "regulars".

I settled, very quickly, on blueberry pancakes- since I was in Maine for goodness sake, and a very large cup of coffee to sip. A few moments after I ordered my pancakes arrived, a stack of three large blueberry spotted cakes just waiting to be drizzled with maple syrup. I was a bit disappointed however to see that as opposed to a pitcher of syrup being available, prepackaged little cartons of syrup were just balanced on the side. The pancakes however, were delightful. Each bite was chock full of berries and the cakes themselves were thin, yet light and perfect to sop up butter and syrup.

I enjoyed The Maine Diner, however I felt rather disappointed that there wasn't any allusion of local syrup or that homey vibe. However, the attitude of the establishment- warm and welcoming, with an extra dash of "hon", was exactly what I was hoping for.

Papagayo, South Boston

2013-03-04T10:00:00.000-05:00

A couple of years ago it seemed that every restaurant that opened throughout Boston was opening in the Mexican genre. In a city that readily admitted its lack of Mexican food (even more so its lack of GOOD Mexican food) we were suddenly inundated with options. I kept up for a while, hitting the new spots as they popped up, eating more than my fair share of guacamole, and then I grew a little tired of the trend and turned my attention back to other cuisines. That is, until this past Saturday night. I was craving spice- I wanted some heat , and I thought that without overdoing Pho, maybe it was time to return to the Mexican influx. So, with Jason nicely obliging my craving, we settled on checking out Papagayo located in the Fort Point Channel of South Boston.

Papagayo opened early in the fray, and won quite a few accolades for their culinary prowess. It was at the top of my list for Mexican places to check out. It sits on Summer Street, a location just over the bridge into Southie making it convenient to the Financial District patrons, and keeping it away from hub bub that has become the Fort Point Channel water front hot spot. It is a massively large restaurant for downtown Boston. However, even still, at 6:30 on a wet, cold Saturday evening we were received to a 45 minute wait. This place has maintained its street cred, and the crowds are still flocking.

Luckily, Papagayo is prepared for their long waits offering a variety of spots for patrons to wait, enjoy a drink (or two….or three) and nosh on a little appetizer. We opted for their freshly made guacamole, and out wheeled a cart with a gentleman ready to mix it there in front of us. He inquired about our level of desired spice and then set to work combining the traditional ingredients for guacamole. The finished product was a delightful mix of avocado, not too much lime juice, tomatoes, onion, and a healthy does of chopped jalapenos. The accompanying chips were fresh, crisp and salty making them a wonderful vehicle for the dip. I enjoyed the specified heat level to this guacamole, and the ability to see it made to order. The acid level was correct and simply enhanced the dense, rich fruit. Over all, a pretty good guac.

Once we were seated at our long awaited table, we were able to peruse the full menu. Having had a pretty healthy portion of chips and guacamole my appetite had lessened and I settled on their Fish Tacos. Served simply, three soft shell tacos were set in front of me with large pieces of pan cooked Tilapia, set atop a cabbage slaw and topped with a healthy dose of tomatillo salsa. I learned from our server that apparently the salsa was a response to my request (because Im nuts) for the tacos to be made extra spicy. The kitchen wasn’t shy to comply and piled on the spicy salsa. I was incredibly grateful, the salsa was perfectly acidic with a great heat that actually numbed the back of my throat after a few bites. It was exactly what I wanted. The fish was well cooked with a slight crispness to its outer most sides and a nice, natural flavor. The cabbage had been tossed lightly in a mayo based dressing and lent both texture and creaminess to the dish. These were filling, yet light tacos that perfectly hit the spot for what I wanted that night.

I was pleasantly surprised with Papagayo. Despite the fact that it is very much a “scene” and was hosting numerous large parties that evening, they were able to award all of their patrons- even that little two top in the corner, great service, accommodating custom requests and keeping it all up beat and friendly. Their fare was

Pho & I, Symphony, Boston

2013-02-26T08:02:00.000-05:00

I have had the very good fortune to visit Symphony Hall in Boston a couple of times over the last few weeks and have stumbled on a little gem tucked away on Huntington Ave. It all started in early January when we traversed over towards Symphony Hall to enjoy the comedic rants of Mr. Louis CK. I had done some research ahead of time (read: asked the wondrous folks of Twitter) on where to eat and heard Symphony 8, a small gastro pub, over and over. So we set off, and then, in the bitter cold, we found Symphony 8 boarded up, closed forever. We looked at each other a little blankly, knowing that the area around the hall isn't known for great, easy food, and knowing that it was already 6:30 on a Friday evening and we didn't have time to wait. We ventured over to Huntington, joked about the Uno's lit up across the street and then, quite literally, stumbled on Pho & I. Long time readers know of my extreme love affair with Pho, there was no way I was going to pass up an opportunity to have a steaming hot bowl of Pho placed in front of me.

Pho & I has quite a large space once inside, with an enormous bar area (serving only beer and wine folks- no liquor license here), and an extensive restaurant. The menu focuses on Vietnamese and Thai style dishes, though nods at other parts of Asia as well. To be frank- it looked pretty run of the mill. My radar was anticipating pretty run of the mill fare, but was very glad that they had open seats and Tsing Tao on the menu.

We started with their Chicken Satay and were presented with six skewers of char grilled chicken, accompanied by the traditional peanut sauce and a refreshing cucumber vinegar sauce. The chicken was pleasantly well cooked, cut thick enough that it was still juicy and had soaked in just the right amount of their marinade. Dipped into the rich peanut sauce, it provided a showcase for the thick sauce, in the vinegar it was clean and light. While I did wish that the vinegar sauce had a bit more bite to it- I enjoyed it overall.

Soon after our plates were whisked away with the remnants of our chicken satay, a steaming hot bowl of Dok Biet Pho was placed in front of me. I dipped my nose down to breathe in the fragrant broth, and was pleasantly surprised with the clean bright scents that rose up to me. I added the traditional accompaniments of Thai basil and lime juice, a healthy dose of Siracha sauce and a drizzle of hoisin for good measure. The scents I had smelled resulted in an incredibly clean tasting broth. Slight hints of lemon grass, the lime, cilantro, sweet onions...all contributed to a delicious bite. Beneath the broth was a big helping of rice noodles and decorating the top were pieces of beef round. I would have enjoyed the beef being a bit more rare, but found them to be well seasoned and tender.

Since that fateful night we have returned again, making it the spot to hit pre events at Symphony Hall. Pho & I has a solid offering and is obviously taking the time and paying attention to the dishes that they prepare.

Koru Yoghurt

2013-02-20T08:30:00.004-05:00

So it's apparently yogurt week here on ABFD but today were turning from Greek Yogurt-the hottest item on grocery shelves, to classic yoghurt- a real return to creamery style yoghurt made with real ingredients.

Koru is brand new to the market, and is launching with five flavors: mango, passion fruit, peach, pomegranate cherry and strawberry goji. They sent me two of their flavors the peach and the passion fruit and I thought that they were absolutely delicious. Rich and creamy don't even begin to explain the decadence that was in these little cups. The fruit was added in the right amount and with its big chunks the texture was pleasant. The drawback to these however lay in the very decadence that made them delicious. Koru is definitely not a "diet" option. These are made with mix of milk and a bit of cream which makes them wonderfully real, but also, in my opinion, a treat more meant for dessert than for breakfast in my world.
Either way though-Koru Yoghurt is a delicious throw back to a real product, artfully crafted and thoughtfully prepared. Score them when they reach your local store!

Chobani Greek Yogurt Launches New Lines of Yogurt!

2013-02-19T09:24:00.001-05:00

Greek yogurt has definitely become the rage over the past few years-and you know -its really of no surprise. It's thick and creamy texture makes it filling and satisfying -with more health benefits than regular yogurt. Greek is made by a more rigorous straining process which results in a thicker consistency, a richer flavor, less sugar and more protein. With all of that goodness packed in-its no wonder the grocery store shelves are lined with options. There is one however that has risen above the rest though in my opinion-Chobani.

Chobani yogurt is wonderfully tart with a rich creamy offset -and they have a wide variety of great flavors to choose from. Recently Chobani launched a few new options to their already wide array of both non fat and low fat yogurts, even expanding their options into the stir in varietals. I immediately dove into the Honey Bee Nana-low fat honey flavored yogurt with a corner of pureed bananas sealed in to be added at the consumers discretion. I've personally never dabbled into the add in yogurt world but as an avid player with food-this was just a fun way to start my day-not to mention delicious. Other add in flavors include the decadent Almond Coco Loco-coconut flavored yogurt with a mix of almonds and dark chocolate chips ready to stir in, which I ate as dessert one evening, but enjoyed the Vanilla Golden Crunch (Vanilla non fat yogurt, with corn flakes, oats and pralines) for breakfast. For those persons who claim not to like yogurt for textural reasons or boredom- check these out! The stir ins add a great pop of texture and make for a delicious treat.

Also new to Chobani are their "Bites" - small 3.5 oz snack size servings in incredibly creative flavors. My favorite- the Fig with Orange Zest which was sweet and refreshing in every bite. Other great flavors in this new line are Raspberry with Dark Chocolate Chips (exactly), Coffee with Dark Chocolate Chips (mmmmm) and Caramel with Pineapple Chunks (as if you had any doubts). I enjoyed these as little midday snacks- a nice dairy compliment to my standard lunch of soup.

Chobani has always been my go to for Greek yogurt- its always fresh, chock full of fruits and balances nicely between the creamy and texture line. These new additions to their offering definitely jazz it all up and keep what could be a boring snack lively and adventurous!

The Salty Pig , Back Bay, Boston

2013-02-06T10:21:00.005-05:00

If you had asked me my opinion on The Salty Pig, a little restaurant in the heart of Boston's Back Bay district, I would have said many things. I would have said that I love the ambiance with its clean tile, chalkboards and tin sconces. I would have said that I think its the perfect place to catch up with friends over glasses of wine. I would have said that its a great place to warm up in front of their wood burning oven on a cold night. I would not, however, have said I loved their food. Visits had always left me reaching for glass upon glass of water due to over salting, that is, until tonight. One evening last week, as I sat perched at my table filled with other food writer types, I loved every course more than the one before it, and reached for my water glass only to cleanse my palate.

The difference, as it often does, lies in the chef. Just back from a stint in Paris, Rhode Island Native Chef Kevin O'Donnell took the helm at Salty Pig just a few months ago and is now shaking things up and creating a name for himself and the restaurant. We were invited in to check out what will be their "chefs table" a cozy section of the restaurant that sits over looking the wood fired oven and a chef station where a tasting menu will be offered. We were treated to a sampling of dishes that may appear on that menu.

We began our tasting with crostini topped with a pulled curd cheese and a drizzle of balsamic vinegar. As far as first bites are concerned- this was a wonderful awaken er for our taste buds- fresh soft, salty cheese topping a buttery crisp toast and then finished with a rich sweet and tangy balsamic. Every flavored played off of each other with compliments, the salt to the tang, the butter to the sweet and the textural contrasts of the soft cheese to the crisp toast made this a perfect start to our meal.

Next dish to arrive at our table was a toasty fried ravioli, wrapped in Prosciutto, and topped with a thin shaving of pungent salty cheese. Here again, we were delighted by a great pairing of both flavors and textures. The crispness gave way to soft interior of creamy ricotta, the Prosciutto added that decadent yet hearty feeling. We had a bit of a fight over the last few of these wonderful little bites- they were very quick to disappear.

Just as we finished those ravioli, shot glasses full of hot potato and Swiss soup topped with shaved chorizo were set in front of us. I loved this soup and would have enjoyed a giant bowl of it. The potato was pureed with the swiss cheese into a thick, creamy base, full of earthy flavor from the potato and lightened with the nutty cheese flavor. The really special angle here was the shaved chorizo- spicy and and perfect with the creamy soup.

Rounding out our small bites for the evenings, they brought us their own head cheese, a lovely blend with cherries, apples, grain mustard, red wine and fruit mostarda. The combination of these flavors were lovely, a little spice, great sweetness from the fruit, a richness from the wine. This was a lovely bite.

Our first course of our meal was an artfully designed roasted beet salad topped with beat chips, frisee, citrus segments, and feta cheese. Beets have such a particular flavor. It took me a very long time to fully accept these root vegetables into my diet, but now I realize how they must be appreciated for their unique flavor, especially when paired correctly. Here it was a wonderful mix of slightly bitter frisee, salty feta and wonderfully juicy citrus. I loved the addition of the citrus- it added a unique twist that freshened the starchy vegetables.

Chef presented our next dish and we knew immediately that this was one of his favorites. Wanting to bring his home of Rhode Island into a dish, but putting his own unique twist on it, he grilled the beautiful tubes of calamari so they were smokey and tender. These were dressed with a Myer Lemon aioli, and a kalamata olive vinaigrette which together rounded out the smoke with bright lemon, cream and a salty offset. I loved everything about this dish. Each component added something different, and each combined together created a harmonious bite.

As I finished off the calamari, I felt quite certain that nothing could be better. I set myself up assuming that the next dishes wouldn't measure to the calamari- and then a piping hot bowl of ever so light, pillowy gnocchi dressed with rich lamb neck and root vegetable sauce. The gnocchi themselves were impossibly light, creamy and the perfect vehicle for the tender lamb. The sauce was deep and rich, but was brightened with the zest of an orange. The contrast of the citrus with what could have been a very heavy, dense dish was incredibly welcome and elevated this far beyond even a "good" gnocchi dish.

In celebration of the pig, which O'Donnell breaks down one of in house in each week, he presented us next with a plate of different parts of the pig, paired with silky smear of butternut squash. Rich pork belly, fried orbs, smokey ham....each component of the pig was artfully prepared and bursting with flavor. It was a simple plated dish which allowed the different components to each stand on their own. I think it's very safe to say, after thoroughly enjoying every piece of this dish, that Chef O'Donnell knows his way around a pig- which is a very good thing at a restaurant named The Salty Pig.

We finished our meal with a vanilla bread pudding, bedecked with maple walnut ice cream and bursting cranberries. Once again, O'Donnell created a well rounded dish countering the sweetness of the pudding and the ice cream with the tart berries. The pudding itself was well prepared, creamy and sweet without being overly so, and warmed through. While it may not have been the most elaborate dessert, it was comforting and provided just the right amount of sweetness at the end of a savory meal.

This visit to The Salty Pig puts it in a whole different category for me. No more will I regard it as simply a place to stop into to have a quick drink on my way somewhere else. No more will I frown when someone mentions eating there. No more will I consider how much water Ill need to drink after a meal there. Now I know- The Salty Pig, under Chef O'Donnell, is creating inventive dishes, full of true flavors and delicious pairings. The staff is as warm and accommodating as always and with reasonable prices, The Salty Pig is a don't miss.

Croque Tuesdays at Bistro du Midi This Winter

2013-01-22T20:20:00.001-05:00

So you know that old saying- that Tuesday is the armpit of the week? Not exactly the nicest imagery I know, but to be frank- its pretty honest. Sure, Tuesday isn't Monday, but its not as good as Wednesday, or Thursday...and definitely not Friday. It's just sorta there. So what if there was something to make Tuesday just a little bit more exciting? How about a delicious food offering that happens every Tuesday, with tasty cocktails to accompany in an awesome, central location? Sounds like that could perk up an ordinary Tuesday right?

Starting tonight, January 22, and lasting through March, 2013 Bistro du Midi, the fabulous cafe with gorgeous views of Boston Public Gardens, is hosting Croque Tuesdays. What that means is that every Tuesday Executive Chef/Patner Robert Sisca will prepare a small selection of croques to be had in the downstairs bar area of the restaurant, each for just $5.00. Picture that, one of the swankier restaurants in town, offering a comforting, crisp, melted cheese temptation for just $5.00. Pair it with a cocktail designed by Beverage Director Todd Lipman and you have an evening that will chase any of the not quite mid week, winter doldrums away.

Just to get your whistle wet, Bistro du Midi is sending along one of their delicious cocktail recipes to be enjoyed at home- try this and you'll be running in for more!

Par Avion (Bistro du Midi's Todd Lipman)
3/4 oz Old Overholt Rye
3/4 oz Aperol
3/4 oz Averna
3/4 oz Fresh Lemon Juice

Served Down with an Orange Round

Rare Roast Beef with Basil Oil

2013-01-15T09:00:00.000-05:00

So it's the new year right? And with that comes all of those pesky resolutions and vows to shed our bodies of those gingerbread cookies and pumpkin pies we were chowing down on throughout the end of 2012. Everywhere we look there are adverts for diets, gyms slashing their fees, and people who just look hungry walking around. This time of year is never fun- and something that I've never been able to jump fully on board with either. However this year, I have been introduced to a diet that does seem to make sense. Jason is a believer in the Paleo diet- one that was first introduced to me by fellow Boston bloggers Carrots N Cake, the Kitchen Misfit, and On Tap for Today. Now I know these ladies all to be Cross Fitting power houses, women who are putting health and fitness above it all, so I was already pretty on board with the basic principles of Paleo. Now I'm still acquainting myself with it, but it's general strong points are to eat as though you were a part of the Paleolithic era- a caveman. Let's boil that down - eat real foods- foods that have been around many many many years, foods that contain good, natural, nutritious things- and limit, or eliminate, sugars and things that are overtly starchy. This doesn't sound so bad to me- proteins and veggies? That sounds like a pretty good style of eating. Of course - I am awful at diets so I am not actually jumping fully into this Paleo thing- but I am trying my hand at cooking some Paleo meals.

The first one I jumped on board with was an easy win. I have been wanting to try my hand at making Roast Beef for ever. Something about those thin slices of rare, well seasoned beef just screams delicious- as well as satisfying- to me. As I haven't previously tried my hand at making Roast Beef, I searched my favorite guides for recipes, finally settling on one from Food and Wine. I, of course, changed up my herbs of choice- using a mix of fresh Rosemary, Thyme and Parsley instead of their mix, though I did keep to the Basil Oil. The result was perfectly rare roast beef, well seasoned and full of flavor. I paired it with some mashed cauliflower and a kale salad bursting with bright vegetables and left the table full and happy.

1 1/2-pound beef eye of round roast
1/2 cup mix of finely chopped rosemary, mint and tarragon
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 cups fresh basil leaves

Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.
In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.
Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.
Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.

Notes One serving 200 cal, 36 gm carb, 10.4 gm fat, 2.1 gm sat fat, 26 gm protein.

Seattle Chefs Come Together in Support of One of Their Own

2013-01-15T08:01:00.000-05:00

Well hello there- have we met? I'm this terrible writer who has been awful, awful, awful about posting here lately! And now that I am- it's to ask a huge favor. I know...its bad, bad, bad. I promise you though- I have some great pieces half way written and some wonderful things to review arriving all the time so that is a lot coming down the pike. However right now- its favor time.

You know those people who affect your life completely within moments of meeting them? Just by being who they are they make you see the world in an entirely different light and change your course of action. I've met a handful of those people in during my years- and each one I cherish more than I could ever say. One of those people to me, who happens to be an incredible Chef to boot, is now battling cancer. The word alone sends shivers down my spine and I am racking my brain for things that I can do to help. Distance is making this slightly difficult for me- but I did want to take some time to alert you all, my national readers, to an event happening to benefit this truly wonderful soul.

On January 27, the incredibly iconic Canlis restaurant in Seattle, WA (it was on Top Chef this season!) is hosting a dinner that features some of the greatest chefs in Seattle, and a menu designed by the man himself as a way to raise money and support this incredible human being. If you are in, or know anyone in the Seattle area, will you please pass along the information for this event to benefit a truly great man? All information, including details on the after party are included below. Please, please help me spread the word.

I promise- we'll be back to our regularly scheduled programming shortly!

GEM, Downtown Crossing, Boston

2012-12-27T10:00:00.000-05:00

Years ago I remember sidling up to the bar at Kennedys in Downtown Crossing and feeling as though I was looking back in time. The space was old, the clientele was likewise, and though it held a certain "old time" appeal, it was aged and appeared to be on its way out in the face of the rejeuvenation of the area. Therefore, when I walked past earlier this year and saw a bright, shiney new sign exclaiming the space to now be known as GEM, I was excited to see what had been done with the space. I was invited in last week to check out their menu and the space.

GEM has been designed in the style of the European Supper Club, unique to Boston's dining scene, it is a spot spend an entire evening, a fantastic dinner and then linger for the remainder of the evening, enjoying libations and the company around. Somehow this is a style of evening that hasnt taken hold in Boston previously, and I was excited to check it out.

The restaurant and lounge space of GEM resides on the second floor of their building, and upon reach the top of the stairs it became immediately apparent the overhaul that had been completed within the walls to redefine it. Gone were the tattered stools and the aged wooden bar. Gone were the creaky bar tables and dingy surroundings. In their place was a beautiful marble bar installed bedecked with comfortable bar chairs, luxurious red booths, and intimate spots for reposing.

We were shown to our table and began to peruse the menu, a dizzying array of dishes ranging from hearty comfort foods to more adventurous offerings. We consulted with our waitress and she helpfully led our choices- starting our meal off with their Hamachi and Tuna Tartare. Thick pieces of fresh fish were tossed in a light mayonnaise based dressing, mixed with fresh, refreshing cucumber, piled on to an onion soy sauce and topped with fried onions, and green onions. To begin, the underlying sauce was delicious- soy sauce, cut with what I assume was rice wine vinegar, and enhanced with sweet onion made for a perfectly savory, not overly salty back drop for the raw fish. The fish itself was incredibly fresh and both held their flavor well in the face of other strong ingredients. I was apprehensive of the mayo dressing, but ended up enjoying the creamy contrast to the umami flavor of the other sauce and the pungency of the onions. The Hamachi and Tuna was served with crisp wontons which served as a wonderful utensil to enjoy the other flavors with.

We also decided to try out the homemade tatertots. Crispy fried orbs of creamy mashed potatoes topped with fresh green onion and served with Russian Dressing and Siracha sauce for dipping. These definitel strayed from the traditional tater tot in their texture- mashed over shredded, but they were punched up with additional flavor from nutty Gryuere cheese mixed in. As a small bite- these definitely satisfied the craving for something decadent on a cold night.

Chef Brendan then sent out a dish that had been previously on the menu during the summer months, its refreshing qualities were more than welcome. A beautifully seasoned watermelon and basil gazpacho pooled in a bowl with a small brick of fresh watermelon set in the middle, topped with blackened seared tuna, a section of an orange, a slice of pear and hint of sweet apple compote. The spice from the tuna, mixed with the sweet fruit and refreshing soup was a lovely combination and made clear why this was one of the chefs favorite dishes to serve. Each flavor layed delicately together, none overcoming the others but rather benefitting each.

We turned out attention to entrees next, and while I had been pleased with all previous dishes, I was thrilled with the entrees. My dining companion for the evening selected their special for the night- skirt steak layered over mushroom risotto and topped with an Italian herb style Chimmichuri sauce. I chose their Brined Pork Chop, served with a ham hock and white bean ragout, topped with a cranberry agrodulce and rutabaga. The pork was perfectly cooked, moist, and full of flavor. It wasn't overly seasoned and its own natural flavors show through. The contrast that I loved here was the smokey flavor of the hamhock and bean ragout showcased next to it- presenting the different sides of pig. The cranberry agrodolce, which in its basest form is a sweet sauce, played the sweet tart card well, and paired very nicely with the earthy beans. Every component of this dish was well thought out and well prepared. I won't lie to you- if I hadnt been in public- I would have gnawed on the remaining bone of the pork chop- I was sad to see that dish end!

The skirt steak was equally delicious, yet playing on a completely different palatte. The steak was perfectly cooked, making a normally tough cut tender and full of flavor. The risotto was creamy and dotted with well prepared mushrooms adding their own earthy qualities. The chimichurri sauce here stood out- twisting a normally Latin American tradition into an Italian pairing with the risotto- it was bright and well seasoned tieing the dish together.

Somehow we managed to find room for dessert- and the lemongrass creme brulee appeared on the table with spoons ready to go. It may just be me, but I often find creme brulee to be a bit played out, and can often run on boring. I really enjoyed the full lemon flavor of the lemongrass, it was clean and fun, and after a big, heavy meal it felt light and finshed it nicely. The sugar crust was a great ratio to the lick custard beneath, and all together it was a very satisfying dessert.

I wasn't quite sure what to expect when we walked into GEM. The sexy- chic environment screamed night club to me, and I haven't seen many of those with a good menu to boot. Every dish we were served was creative and well paired with ingredients that played off of each other well. As we surveyed the other diners there were a host of other dishes that we knew looked delicious as well and the remarks from all were positive. Though we may not have many other Supper Clubs around this area, this is a spot that is definitely worth checking out. They are using fresh produce, good quality proteins and producing truly delicious meals.