2015 Chateau Montelena Calistoga Zinfandel & What is Tribidrag?

"The varieties most prized for wine are the Zinfandel, Riesling, Chasselas, Burger and black Malvasia."
--Daily Alta California, July 9, 1878 (referring to Napa)

Have you ever tasted a wine made from the Crljenak Kaštelanski or Tribidrag grape? You probably have, though didn't know it, because you're aware of the grape by a different name, Zinfandel.

The historical origins of Zinfandel had been a mystery for some time, with plenty of speculation and study efforts. Finally, DNA research, through an endeavor by Dr. Carole Meredith, a professor and geneticist at the University of California at Davis, and her team determined that Zinfandel is actually a Croatian grape, known as Crljenak Kaštelanski, Tribidrag and Pribidrag. The oldest known name for this grape is Tribidrag, extending back to the early 16th century, so that is the primary name of which it is now known. This term has roots in a Greek word which means "early ripening."

Within California, Zinfandel has long been a popular grape, as can be seen in the newspaper reference, from 1878, I earlier quoted. During the late 19th century, Zinfandel was one of the kings of the California vineyards, and there are thousands of references to it in newspapers of that period. Though nowadays, Cabernet Sauvignon and Chardonnay have garnered much of the attention, Zinfandel remains an important grape in California.

I recently received a media sample of the 2015 Chateau Montelena Calistoga Zinfandel ($39), the famed winery which put California wine on the international map with its success at the Judgment of Paris in 1976. The 2015 vintage was tough, the end of a four year drought in California, one of the driest in history. However, Zinfandel is tough, a survivor, and thrives on drought conditions. During 2015, the drought in the spring caused vine stress, and then the hot summer led to an increased density and ripeness of the grapes. There were low yields but the grapes were impressive, leading to an impressive wine.

The wine is made from 100% Zinfandel, a blend of old and new vines, with the oldest having been planted in 1972 when Jim Barrett founded Chateau Montelena. The wine spent about 16 months in French, Irish and American oak, 15% new, and has a 14.5% ABV. This is one of the first wines I've seen using Irish oak. The wine has a dark red color, though still partially translucent, with an intriguing aroma of spice and black fruit, an alluring blend that will tantalize your nose. On the palate, the spice notes are initially predominant, merging into flavors of ripe plum, black cherry, vanilla, and a certain meatiness, with a smoky edge. The lingering finish presents some chocolate notes along with more spice. The wine is well balanced, complex, and absolutely delicious, especially paired with some dry aged steak tips.

Though this is a big wine, it isn't overly so, and the alcohol level is lower than a number of other Zinfandels which seem to be pushing 16%. I especially liked the meaty element to this wine, its more savage nature, which I haven't found in many other California wines. This wine earns a hearty recommendation, and is well worth its price point.

"The better the claret the less alcohol it contains, and our wine-makers have already reached, in the Zinfandel, a brand which is certainly as light and non-alcoholic as the best light brands of Bordeaux. If all the people of California drank Zinfandel, the temperance problem would be practically solved,..."
--Sacramento Daily Record-Union, July 15, 1882

Rant: Explore The Different, Don't Drink The Same

Last week, I attended the 2018 Vini d’Italia Experience, an Italian wine tasting event organized by the Gambero Rosso, a media company that produces a famous annual guide to Italian wines. The 31st edition of the Vini d’Italia "... is the result of a year of work by an expert team of 53 tasters who have travelled the country (including Switzerland’s Canton Ticino starting this year) visiting wineries, interviewing producers and tasting 45,000 wines. The book reviews 2,485 wineries and a total of 22,000 wines, noting wines of distinction with bicchieri (glasses). This year, just 436 Tre Bicchieri have emerged -- fewer than 1 percent of the wines tasted."

At the tasting event, which was held in Boston for the first time ever, there were 45 Italian wineries, offering about 125 wines for sampling. When you encounter so many wines at a tasting event, how do select which wines to taste? You probably can't taste them all so you need a game plan, an idea of which wines you will select and which wines you won't. This is a dilemma faced by both consumers and the trade at large wine tasting events. Hard decisions must be made.

Unfortunately, some people choose to sample the familiar, to taste what they know. At such an Italian tasting, they might stick to Pinot Grigio, Prosecco, and Chianti. They learn little from their experience, wasting the opportunity to expand their palates. They could drink those familiar wines at any time, almost anywhere. They might be their favorites, but that doesn't mean they couldn't acquire a new favorite. Only if they took a risk and tried something different.

Though there are over 10,000 known wine grapes, it is thought that there are only about 1400 or so in commercial production. I've probably tasted at least 400 different grapes, and I'm always seeking to add to that list. At the Vini d’Italia event, I found five wines with grapes that were new to me, quite a find. I tasted each of those wines because I want to expand my palate, to taste as many new wines as possible. I want to explore all the vinous world has to offer.

Of those unique grapes I tasted, most of them were produced by only a handful of Italian wineries, and in one case, by a single winery. Many of them were seeking importers, meaning the wines might not be available locally any time soon, if at all. This was a rare opportunity to experience these  grapes and if you failed to avail yourself of the chance to taste these wines, you lost out. And as these were also delicious and intriguing wines, you lost out even more.

Stop just drinking the familiar. Doesn't it get boring? Do you eat the same old things all the time, never venturing out of your comfort zone to try something different? Be vinous adventurous and seek out new and different wines, broadening your horizons. The world of wine is much larger than Moscato and Sauvignon Blanc.

The Compelling White Ragu From il Casale: The Recipe

As I posted earlier today, I recently attended a Tuscan-inspired wine dinner at il Casale Belmont, and was throughly impressed with their Fusilli fatti in casa con ragù "bianco" di carne e salamino di cinghiale (Handmade fusilli with "white" meat ragù and diced wild boar salami). This "ragu bianco" is traditional mostly in northern Italy, including Tuscany, and it is made with cream rather than tomatoes.

I previously wrote, "This was simply a perfect dish, with homemade pasta cooked just right, plenty of savory and tender meat, a touch of earthiness, and a cream sauce that added plenty of flavor. The sauce was neither cloying or overly heavy, and I could easily have devoured a couple more plates. Each bite was scrumptious and this dish probably will end up as one of my top ten dishes of 2018. It is rare to see a ragu bianco at local restaurants, and that really needs to change if this dish is an example of what can be created."

Chef Dante de Magistris and his culinary team at il Casale were generous enough to provide me the recipe for their White Ragu and have allowed me to share it with my readers. When I previously mentioned this dish on social media, it garnered some attention and people were certainly curious as to how it was made. So, now you can make this dish at home, though I still recommend you check out il Casale in Belmont or Lexington.

If you prepare this White Ragu, please get back to me about your results. And I will do the same, as I have definite plans to make this delicious recipe.

White Ragu alla Bolognese (Serves 10)

Ingredients:
3 tablespoons olive oil
1 pound ground beef
1 pound ground pork
1 pound ground veal
¼ pound pancetta, chopped coarsely
¼ pound mortadella, chopped coarsely
¼ pound chicken liver, chopped coarsely
1 Tablespoon finely chopped fresh sage leaves
1 small onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
6 tablespoons good quality tomato paste
2 cups red wine
6 cups brodo or chicken stock, hot
2 cups heavy cream
salt and pepper to taste

Method:
1. In a large deap saute pan, heat the olive oil over medium-high heat. Add beef, pork, veal, pancetta, mortadella, chicken liver and sage. Cook until all the meat is lightly browned. Drain excess fat and add onion, carrots and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.
2. Stir in the tomato paste, and allow to cook with the tomato paste for 5 minutes. Turn the heat to high, add the red wine and allow the wine to reduce by ¾ the way. Add one cup of the hot meat broth. Cook, stirring occasionally to scrape up any residues sticking to the bottom of the pan, until all the broth has evaporated. Repeat this process twice more adding one cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours.
3. Season with salt and pepper to taste.
4. Add heavy cream to Bolognese sauce and allow to simmer for 2 minutes.
5. Bring a pot of generously salted water to a boil, add the tagliatelle or your favorite pasta and cook until al dente. Strain pasta, toss with the bolognese sauce and a generous handful of grated Parmigiano Reggiano.

Though you can buy your choice of pasta to use with this White Ragu, I'm also including il Casale's recipe for their Tagliatelle pasta, if you are especially ambitious.

Tagliatelle pasta (Serves 10)

Ingredients:
1 pound ‘00’ flour
10 egg yolks plus 2 whole eggs (total weight should equal 11 ounces)
1 tablespoon salt

Method:
1. Place the flour on a pastry board or in a large mixing bowl. Make a well in the center of the flour, crack the eggs into the well and add the salt. Using your hands, beat the eggs, drawing the flour into the eggs a little at a time.
2. When the dough begins to hold together and the eggs are completely absorbed into the flour, it is ready to be kneaded. If you are using a bowl, move the dough to a flat work surface to knead. Flour your hands lightly. Work the dough with your hands until it forms a ball. Knead for 5 minutes by folding the dough toward you and then pressing it away from you with the heels of your hands, rotating the dough at quarter turns between each fold. You may have to add a little more flour to the dough and/or your hands during this time if the dough starts to stick. After you have finished kneading, and the dough is nice and smooth, wrap it in a clean, damp dishcloth and let it rest for 20 minutes. Divide the dough into 6 pieces.
3. Using a pasta machine, run each piece of dough through the machine, starting with the greatest thickness and moving down to the next smallest thickness each time through the very last, thinnest setting. Allow the dough to rest for about 10 minutes after you have rolled it out, or until it feels semidry to the touch. Roll each sheet of pasta, as for a jellyroll, and cut the rolls horizontally into ¼-inch strips, using a sharp knife. Unravel these strips and you will have your tagliatelle. Allow the strips to sit for about 10 minutes spread out, on wax paper, or a floured dishcloth.

Buon appetito!

San Felice Wine Dinner at Il Casale: Chianti Classico to the "Little Fist"

Tuscany is a historically rich area, and many famous personages lived in, passed through and/or enjoyed the Chianti and/or Chianti Classico region. From the famed poet Dante Aligheri to the extraordinary Leonardo da Vinci, from Amerigo Vespucci (where we derive the name America) to Giovanni da Verrazzano (the discoverer of Manhattan), from Galileo to Machiavelli. Michaelangelo was especially fond of the wines of this region and gifted some of their wines to the Pope. Plenty of ordinary people have passed through this area too, including myself, and it was sheer pleasure to witness the beauty of the region and enjoy their compelling cuisine and wines.

Earlier this week, I was invited as a media guest to attend a Tuscan-inspired wine dinner at il Casale Belmont, showcasing the Chianti Classico and Brunello wines of San Felice Winery. Chef Dante de Magistris and his brothers, Filippo and Damian, co-own il Casale, an Italian restaurant which opened back in 2009 in Belmont on the site of a former firehouse. Belmont is their hometown and when the firehouse was in operation, it once made a call to a fire at the de Magistris home.

Chef Dante and his brothers have just opened a new restaurant, The Wellington, located across the street from il Casale. As Chef Dante and his brothers are rather busy with this new endeavor, Chef Daniele Baliani (pictured above) took the lead on presenting the cuisine for this wine dinner. Daniele has worked with Chef Dante and the entire team on and off for 24 years at both il Casale Belmont and Lexington. Daniele started his career back in 1987 and spent some time studying and working in Tuscany.

The demand for this dinner was so high that the restaurant shut down regular service for the evening, hosting only the wine dinner. Now, when you have so many people, over 100, all enjoying the same dishes, at the same time, there is always a slight worry that it will overwhelm the kitchen, and that your dishes will be less than hot when they reach your table. However, that was not the case at all, as each dish we enjoyed was at an optimal temperature. Their professional kitchen is obviously well experienced in dealing with such crowds and know exactly how to handle the situation. Overall, the dinner was superb, with excellent food, wines, and service.

The event offered a five course dinner, paired with Chianti and Brunello wines, and presided over by Marco Secola (pictured above), a native of Florence, Italy, and the U.S. East Coast brand ambassador for San Felice Winery. Besides speaking on the microphone, so everyone could hear his comments, Marco also made sure to stop by all the individual tables at least a couple times, for a more personal talk about the wines and the winery, including showing photographs of the beautiful estate.

The village of Borgo San Felice extends back to at least 714 AD though the Pieve San Felice, a church, traces its root back to the ancient Etruscans. A "pieve" was originally a rural church with a baptistery, though it later also referred to the larger community based around that church. Throughout the Middle Ages, the village of San Felice was frequently the site of battles between the cities of Florence and Siena. Finally, in the 18th century, the village became the noble of the Del Taja family, who were based in Siena. One of their descendants, Giulio Grisaldi Del Taja would become a founder of the Consorzio del Chianti Classico in 1924.

During the 1970s, the land and vineyards in San Felice were acquired by the Allianz Group, an insurance and investment corporation. They invested heavily into creating a state of the art winery, though ensuring sustainability was an important objective. They now have a total estate of about 650 hectares, extending over two territories, Chianti Classico and Montalcino. Within Chianti Classico, they own over 140 hectares of vineyards, as well as about 17,000 olive trees. In Montalcino, they own the Campogiovanni estate, with 20 hectares of vineyards.

They are also involved in experimentation, especially concerning the biodiversity of vines. In their Vitiarium, they have been cultivating and studying about 270 grape varieties for about 30 years, seeking those which might grow best in their terroir and trying to save others from extinction. This is impressive research, well needed, and their results could benefit many other wineries in Italy, as well as elsewhere.

We began the evening with an aperitif of a glass of 2016 San Felice Perolla Vermentino ($15), which is made from 95% Vermentino and 5% Sauvignon Blanc. The wine matures on the lees for a month and then ages in the bottle for an additional two months. The wine is fresh and crisp, with pleasant tastes of grapefruit and lemon, with hints of tropical fruits on the finish. It is an easy drinking wine, intended to whet our appetites for what was to come.

The next wine of the evening was the 2017 San Felice Perolla Rosato ($12), a blend of 65% Sangiovese and 35% Cabernet Sauvignon, made in the saignee process. It had an alluring aroma and was pure deliciousness on the palate. Light bodied, crisp and dry, with bright red fruits (especially strawberry) and a savory touch. Refreshing and an excellent summer wine, it would also pair well with a variety of foods. And at this price, it is a very good value too. I plan on buying maybe a case of this wine to enjoy during the summer.

The First Course of the evening was Insalata di gamberetti con fagioli su bruschetta al pomodoro, olio al basilico (Rock shrimp salad with cannellini beans on tomato bruschetta with basil oil).
Tuscans love cannellini beans, and they were tender, enhancing the taste of this dish, with the small shrimp, bright tomatoes, and basil notes. A good blend of textures and flavors, this went well with the Rosato. Off to a very positive step.

The Second Course, and my absolute favorite of the night, was the Fusilli fatti in casa con ragù "bianco" di carne e salamino di cinghiale (Handmade fusilli with "white" meat ragù and diced wild boar salami). This "ragu bianco" is traditional mostly in northern Italy, including Tuscany, and it is made with cream rather than tomatoes. This was simply a perfect dish, with homemade pasta cooked just right, plenty of savory and tender meat, a touch of earthiness, and a cream sauce that added plenty of flavor. The sauce was neither cloying or overly heavy, and I could easily have devoured a couple more plates. Each bite was scrumptious and this dish probably will end up as one of my top ten dishes of 2018. It is rare to see a ragu bianco at local restaurants, and that really needs to change if this dish is an example of what can be created. (And the recipe for this fine dish will soon be made available!)

With the Fusilli, we had two wines, both Chianti Classico. First, there was the 2014 San Felice Il Grigio Chianti Classico Riserva ($25), made from 100% Sangiovese, which spent about 24 months in oak, 20% in small barriques, and 1 year in the bottle. It was made in a more traditional style, which is my preference, and was quite good, with good acidity, notes of cherry and black fruit, mild spice notes, and low tannins. It was delicious, but definitely does best when paired with food, especially meat or a hearty dish. To me, this is an example of a very good traditional Chianti Classico.

The second wine was my personal favorite of the evening, the stellar 2014 San Felice Il Grigio Chianti Classico Gran Selezione ($50). In 2013, the Gran Selezione designation was created, intended to represent the pinnacle of quality, akin to a Grand Cru, and it has different regulations than the Riserva category. Gran Selezione must be at least 80% Sangiovese, the rest chosen from a small group of approved grapes. It must also be aged for at least 30 months, rather than the Riserva 24 months. This new designation has been enmeshed in some controversy but it appears to be here to stay and we should be judging the wines on their merits.

This Gran Selezione is a blend of 80% Sangiovese, with the rest a blend of indigenous grapes including Abrusco (for color), Pugnitello (for structure), Malvasia Nera (for aroma and fruit), Ciliegiolo (for aroma and fruit) and Mazzese (for spice). The wine was barrel aged for about 24 months, 50% in large Slavonian oak casks and 50% in 225 and 500 liter French oak barriques. It then spent about 8 months aging in the bottle.

This was a WOW wine, impressive and compelling. The aromas seduced my nose, giving evidence of the quality that I would find within the wine. On the palate, it was silky smooth, with plenty of complexity, including ripe plum, black cherry, mild spice notes, hints of earthiness, and wisps of additional flavors that seemed to flit in and out. Well-balanced, fine acidity, and a lingering, satisfying finish. It was the epitome of elegance and well worthy of the designation of Gran Selezione. This is a wine to slowly savor over the course of an evening, relishing each sip, finding new flavors within each taste. It is worth its price, and I bought two bottles during dinner. And I probably should have bought more. My highest recommendation!

The Third Course was a Quaglia Arrosto alle erbe aromatiche, cous-cous al pistacchio, molasse di melograno (Roast quail with aromatic herbs, pistachio couscous, and pomegranate molasses). Another excellent dish, the quail had tasty crispy skin, and was tender, flavorful and meaty, with few bones. And the nutty couscous was a fine addition to the quail. Quail definitely has a different taste than chicken, and the chef made a great choice in opting for it. Quail is popular in Tuscany and should be more popular locally too.

With the quail, we enjoyed the 2013 San Felice Campogiovanni Brunello di Montalcino ($65.00), made from 100% Sangiovese. The wine spent 3 years in Slavonian oak and 500 liter tonneaux, and then 12 months in the bottle. It was bold but elegant, with intense black fruit flavors, moderate spice notes, and moderate tannins. It was complex, savory and delicious. A fine example of what Brunello can offer. This wine will age very well, and didn't overwhelm the quail.

The Fourth Course was Wellington di manzo con spinaci, salsa al tartufo nero con gratin di patate tartufate (Beef Wellington with sautéed spinach, black truffle sauce and truffled potato gratin). This course was in honor of their new restaurant, The Wellington. The pastry was flaky and buttery, and the beef came out perfectly medium rare, enhanced by the subtle truffle sauce. The beef was tender and flavorful, meaty with a nice intensity. And the potato gratin was tender, cheesy and quite scrumptious.

Accompanying the Wellington was the 2013 San Felice Pugnitello ($55.00), made from 100% Pugnitello, an indigenous grape whose name means "little fist." This grape was nearly extinct but a vine was found on a small farm and sent to the University of Firenze in 1981. DNA testing indicated this vine had no known relationship to any other grapes. The University then collaborated with San Felice, which planted the vine, and it turned out Pugnitello was the most successful of over 250 grapes that San Felice had under experimentation. The grape acquired its name as the clusters resembled little fists.

San Felice's first release of a Pugnitello wine was in 2006, and they currently only produce about 500 cases of it each year. This wine spent about 18-20 months aging in 225 liter French oak barriques and then 8 more months in the bottle. It was made more in an international style. It has a deep, dark color and on the palate, the black fruit flavors are intense, accompanied by strong spice notes, vanilla, and hints of leather. It also has moderate tannins, good acidity, and is muscular yet still elegant with a long, long finish. It pairs well with beef and I certainly would like to try other examples of Pugnitello,  as at least a couple other wineries now make wines from this grape.

The Fifth Course, our dessert, was Cantucci tipici della Toscana....per intingere (Tuscan style almond biscotti....to dip in the Vin Santo) and Tartufi al cioccolato per la tavola (Chocolate truffles for the table). The biscotti, dipped in the wine, was pleasant though it was the truffle that captivated me, with its rich chocolate and creamy interior.

The San Felice Belcaro Vin Santo ($25.00/375ml) is a blend of Trebbiano and Malvasia grapes, which ages for 10-15 years in small, oak barrels. It is sweet, but balanced with strong acidity, and has intriguing Sherry notes, with flavors of caramel, dried fruit, citrus and salted almonds. A fitting end to this excellent evening.

I'll note that all of the San Felice wines are available from Cuvée Fine Wines, a Belmont wine shop located close to il Casala.

il Casale held an impressive wine dinner, delivering well on all levels. The food was compelling, the wines were interesting, and the service was exceptional. If you haven''t dined at il Casala before, then now is the time to change that. And you really should seek out the wines of San Felice, especially their Rosato and the Chianti Classico Gran Selezione.

Now, I need to check out the new The Wellington,

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Loretta’s Last Call celebrates Flag Day this year by teaming up with Crown Royal's "Packages For Home". Stop by on Thursday, June 14, from 4pm-8pm, to eat, drink and support those who fight for our lives each and every day. Attendees will receive one complimentary drink, snacks, giveaways and much more. Supplies such as toiletries, food and postcards will be handed out to fill Crown Royal bags that will be sent out to our troops overseas. Flag Day at Loretta's is a fun time for a good cause.

To RSVP please email Erica@lorettaslastcall.com or call (617) 421-9595.

2) Friday, June 15, is National Lobster Day, and in New England the lobster may be the king of seafood. Here are several of the local restaurants with lobster specials that day.

Newly renovated, Anthem Kitchen + Bar kicks up a comfort classic this National Lobster Day with their Lobster Mac and Cheese made with fresh, native lobster meat, a creamy four cheese sauce and toasted crumb topping. Bonus: their patio has a bird's eye view of all the excitement happening this summer in Faneuil Hall.

Chef and restaurateur Michael Schlow channels the tastes of South America at his latin inspired restaurant Tico. Executive Chef Leo Asaro will help you spice up National Lobster Day with his Lobster Tacos with fresh lobster meat, avocado, bacon and pickled onion. And try a Margaritas with that.

For those looking for a lobster dish with an Italian spin, head over to Davio’s Northern Italian Steakhouse, in Boston, for their specialty Lobster Risotto entrée made with Maine lobster, fresh herbs, asparagus and topped off with a decadent lobster cream. This rich and flavorful dish will give you a refreshing alternative to the traditional lobster roll.

TAMO Bistro + Bar’s outdoor Terrace at the Seaport Hotel is open for lunch and dinner just in time for National Lobster Day. Try their signature Lobster Roll served in a warm buttered bun with your choice of fries or a salad. Kick off summer in style and celebrate the night away on the beautiful outdoor patio as you listen to live music from the DJ from 7-11PM.

3) On Wednesday, June 13, starting at 5pm, Committee Ouzeri + Bar is launching a Natural Wine Bar Pop Up on their patio. Wine Director Lauren Friel (who is also opening Rebel Rebel at Bow Market) will be showcasing a modest list of all natural Greek wines. They’re offered at a much lower mark up than usual, hence the Democratization of Wine. These will be rare selections that are hard to find and will change monthly. The pop up will also offer wine flights and accompanying meze. This will be on a first come, first serve basis on the patio only beginning at 5:00PM.

The Natural Wine Bar Pop Up will kick off with the following selections, which guests can opt to enjoy with our without suggested meze pairings:
--Slavos ‘Tsaousi,’ Kefalonia
--Domaine Nerantzi ‘Koniaros,’ Macedonia
--Papras ‘Oreads,’ Thessaly

The pop up will run every Wednesday through August 29. This pop up is also in celebration of Committee’s new wine list which now features both 100% Greek AND 100% natural selections (And as I've said before, it is courageous for a restaurant to stick to a wine list that is 100% dedicated to their cuisine. With so many wonderful Greek wines available, there still will be plenty of wines to appeal to all preferences.)

4) Puritan & Company is bringing back their seasonal Market Mondays, but this time with a twist. Stop by on a summery Monday evening to try the carefully curated menu based off of what's green at the farmer's markets right now. These farm fresh specials are now not only totally vegetarian, but available to be ordered all at once. Order "the whole shebang" for $85 and enjoy the crisp, special dishes between 2-3 people. Or simply order a number to yourself, à la carte.

Note: If a guest in your party isn't vegetarian, don't fret as Puritan & Company's regular menu is also available in addition to their Market Monday offerings.

Puritan & Company's Market Monday Menu for June includes:
--Smashed Pea Toast (mint, feta, basil, everything crumble) $10
--Asparagus Soup (poached egg, berbere oil, brown butter croutons) $11
--Seared Snap Peas (radish, sweet soy, pistachio dukkah) $9
--Roasted Beets and Carrots (Great Hill Blue, spiced carrot puree, watercress) $10
--Dill Spaetzle (young onions, morels, mustard butter) $14
--Baked Lasagna (braised greens, potato, ricotta, aged pecorino) $18
--Grilled Lettuce (parmesan custard, tempura peas, meyer lemon dressing) $10
--Warm Strawberry-Rhubarb Cobbler (vanilla ice cream, lemon curd, basil) $10
--"The Whole Shebang" $85

This isn't my type of menu but I trust the kitchen team at Puritan that they will be putting out some awesome vegetarian dishes.

5) PABU is ringing in summer with a number of reasons to visit the modern izakaya and sushi bar in the heart of Downtown Boston. From outdoor festivities to snacky specials and new libations, PABU has a little something to suit every summertime desire.

PABU Summer Kickoff Party
Thursday, June 21, 4:30-5:30PM
To kick off the official start of summer, PABU and Downtown Boston BID are hosting a Summer Solstice sidewalk celebration at the Downtown Crossing Steps right outside the restaurant. PABU staff will be passing out complimentary Sushi Hand Rolls, there will be a DJ spinning summer tunes, fun contests, games, freebies and more. And to extend the party, PABU will be offering their special Happy Hour menu all night long.

Happy Hour
Monday-Friday, 4:00-6:00PM & 9:00-10:00PM (in bar & lounge area)
As the summer rolls on, get out and enjoy the evening with PABU’s Happy Hour menu. Featuring assorted snacks and sushi from Chef Ben Steigers, such as:

Robatayaki Skewer ($3) – cut of the day grilled over binchotan
Tokyo Fried Chicken Karaage ($6) – soy-ginger marinade, spicy mayo
Hand Roll ($6) -choice of: spicy tuna, salmon, scallop, hamachi or negihama
PABU Ribs ($7) – red chili glaze, kewpie, sesame
And more...

New Cocktails
PABU’s bar program highlights Japanese ingredients, hospitality and most importantly, kaizen, a desire for constant improvement. A few of the new seasonal selections:

Shiso Fine ($13) – el tesoro blanco tequila, aperol, shiso, fever tree club soda
Crane Kick ($14) – rhum agricole, yuzu, lemongrass
Woman on the Other Shore ($18) – ki no bi japanese gin, yuzu, lemon, togarashi bitters