I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) This New Year’s Eve, guests can wine, dine and ring in 2016 with a rendezvous at Tryst in Arlington. Executive Chef Paul Turano will offer a special three course, prix fixe New Year’s Eve menu complete with a Prosecco toast. Guests can begin with favorites such as Kale & Brussels Sprout Salad with toasted hazelnuts, parmesan & Verjus vinaigrette, and the AFQ, southern fried quail with chorizo grits & red eye gravy before indulging in entrees such as Chestnut Involtini with ricotta & chestnut stuffed pasta, toasted walnuts & sage, and Seared Beef Tenderloin with wild mushroom & foie gras bread pudding, roasted asparagus & Cabernet jus.
Toast the New Year with Tryst’s craft cocktails including the Mistletoe made with egg nog, Godiva white chocolate, Stoli vanilla, Kahlua ($12), and the Cranberry Bob Margarita with Espolon Tequila, Domaine De Canton, cranberry ginger puree and lemon ($12).
Tryst’s New Year’s Eve menu is $60 per person (includes Prosecco toast but does not include tax & gratuity), and will be offered exclusively on Thursday, December 31, from 5pm-11pm.
Reservations are highly recommended and can be made by calling 781-641-2227.
Tryst will also be open on New Year’s Day, Friday, January 1, 2016 for brunch from 11am-2:30pm. Guests can fuel their hangovers or celebrate with friends over Chef Turano’s Brown Sugar Baked French Toast ($11), Buttermilk Blueberry Pancakes ($11), or Al Pastor Pork Tostada, 2 fried eggs, refried beans, guacamole, Jack cheese, crispy tortillas & spicy tomato sauce ($13).
2) This New Year’s Eve guests can wine, dine and ring in 2016 at Pier 6 in Charlestown. On Thursday, December 31, from 5pm-1am, guests are invited to a special New Year’s Eve dinner celebration. This year Pier 6 is offering two special New Year’s Eve options.
From 5pm-8pm, guests can relax and enjoy New Year’s Eve dinner. Pier 6’s Executive Chef Adriano Silva will be serving a special four course, prix fixe dinner, which will include dishes such as Nori Crusted Tuna with pickled turnips, sesame spinach and jasmine rice; Duet of Sirloin and Short Rib with potato puree, vegetable bourguignon, red wine sauce; and Eggplant Parmesan Lasagna with ricotta, spinach and Pomodoro. The prix fixe menu is available for $55 per person and will be served in addition to select a la carte specials. Reservations are required and can be made by calling 617-337-0054
Pier 6 is continuing the festivities with its “Finale New Year’s Eve Party!” At 9pm they’ll be dimming the lights and turning the music up playing all your favorite 90's classics and top 40 hits. Guests can take a break from partying to fuel up on delectable hors d'oeuvres and bar snacks, and throughout the evening can sip on draft beers, wine or signature cocktails as they countdown to the New Year. When the clock strikes midnight say goodbye to 2015 and ring in 2016 with a complimentary champagne toast and a spectacular view of the fireworks show over Boston Harbor. Fireworks begin at 12am and the bar is open until 1am. Tickets are $50 per person and must be purchased in advance by visiting http://pier6nye.eventbrite.com.
3) On Thursday, December 31, from 5:30pm to 10pm, Chef/owner Keith Pooler and the Bergamot team invite guests to join them this New Year's Eve for a delicious six-course meal. Promising a tasty end to 2015, Bergamot will be serving a special six-course meal for $95 that will include:
Butter Poached Oysters with
Parisian gnocchi, Yukon gold potatoes, and caviar;
Agnolotti Carbonara with
guanciale, Parmesan, and black truffle;
Hoppin’ John with game bird terrine, pickled black eyed peas, bacon lardons,
poblano cream, and crispy Carolina gold;
Sole & Lobster
with sunchoke and fennel jam, black trumpet mushrooms, and blood orange gastrique;
Chicken Fried Steak with prime sirloin, fried chicken skin, buttermilk scalloped potato,
porcini mushroom, and foie cream gravy;
Lime Curd Mousse
with poppyseed coconut cake, cranberry-lychee sorbet,
coconut meringue, satsuma, and gold dust.
Cost: $95 per person. An optional wine pairing will be available for $60.
Please make reservations by calling 617-576-7700
4) Starting January 7, Executive Chef Robert Sisca and his team at Bistro du Midi present a January Fête du Citron Prix Fixe, celebrating this annual French festival, with a special three-course prix fixe menu.
Celebrating this annual festival showcasing all things citrus, this unique prix fixe menu will feature the refreshing fruits of the season through a variety of dishes from Chef Sisca and decadent desserts from Pastry Chef Robert Gonzalez. To enhance the culinary experience, Sommelier Todd Lipman has expertly crafted seasonal citrus cocktails: Calamansi Collins with Pearl vodka, lemon & lime, Scrappy’s grapefruit bitters ($12), Blood Orange Sage Daiquiri with Old Port rum, blood orange, fresh lime, muddled sage ($14) and L’Orange de Provence with Pinnacle gin, fresh orange, Pernod Pastis and vanilla ($12).
The Menu is:
FIRST
Celery Root Soup (Trumpet royales, parmesan, bergamot)
or
Duck & Lardo Terrine (Etna Salumi, Pistachio, lemon)
or
Market Greens (Marinated goats cheese, root vegetables, sherry vinaigrette)
SECOND
Goat Cheese Gnocchi (Arugula pistou, pine nuts, preserved lime)
or
Hake (Sunchokes, meyer lemon, grapefruit sauce vierge)
or
Beef Cheek Daube
Heirloom baby carrots, blood orange gremolata
THIRD
Mascarpone Beignet (Citrus sugar, apple cardamom butter)
or
Meyer Lemon Meringue Pie (Almond short bread, raspberry macaroon)
or
Blood Orange Caramel Cheesecake (Olive oil cake, poached pears)
Menu is available in the main dining room, Sundays through Fridays, January 7 – January 29, from 5pm-10pm
Cost: The Fête du Citron menu is $45/person, not including tax and gratuity.
For reservations, please call 617-426-7878.
5) Executive Chef Matt Drummond, self-proclaimed Bar Dude Will Falaro, and the Loco Taqueria & Oyster Bar team launch bold new seasonal eats and cocktails to add a little crazy fun to this winter.
Located in the heart of Southie, Loco Taqueria & Oyster Bar is inspired by the flavors of Latin America. Executive Chef Matt Drummond has created a new dinner menu showcasing fresh seasonal ingredients and creative dishes to suit all palates.
New dishes include ceviche selections including the Oyster Ceviche with passion fruit, mango, pineapple, pomegranate, habanero, and citrus and the Rock Shrimp Ceviche with tomatoes, avocado, red onion, cucumbers, lime, and crispy tortilla chips, and fresh apps like Crispy Cauliflower with roasted beet and goat cheese puree, greens, citrus, and sunflower seeds.
Guests can enjoy new seasonally-inspired tacos including the Seared Venison Taco with cauliflower puree, grilled acorn squash, smoked corn, and bacon, and the Grilled Avocado Taco with curtido, jalapeno herb crema, crispy Brussels sprouts, and spiced pumpkin seeds. New entrees include classics with a Latin American twist, including the Kale Caesar Salad with roasted poblano, green apple, savory granola, and golden raisins; Carnitas Papusa with pork, chichuahua, curtido, and roasted tomato sauce, Steak and Potatoes with grilled bavette steak, papas bravas, crispy brussels sports, and morita choron sauce; and Blackened Swordfish with moro rice, black beans, grilled avocado, fried plantains, and salsa verde.
6) This New Year’s Eve, Foundry on Elm will set the stage for a First Night celebration in Davis Square. Beginning at 5pm, executive Chef Shayne Nunes will start dishing out a customizable three-plus-course prix fixe menu to help get you ready for the long night ahead.
For an amuse-bouche, there is a Roasted Asian Pear with Great Hill bleu cheese and smoked honey. First course options include the Roasted Farmer’s Beets with mesclun and chicory greens, Cara Cara orange, honey pecan ricotta and citrus vinaigrette; Creamy Cauliflower Soup with shiitake mushroom crostini and white truffle oil; or, Lump Crab Cake with a “BLT” salad, Applewood smoked bacon, frisée, charred cherry tomato and remoulade. For the main course, choose between the Brown Sugar Roasted Acorn Squash with Brussels sprouts, cauliflower, baby kale, warm cider cream and candied peanuts; Brick Seared Statler Chicken Breast with shiitake mushrooms, baby kale, creamy goat cheese polenta and a maple-sherry jus; Pan-Roasted Sea Scallops with crisp pork belly, Brussels sprouts and brown butter-acorn squash puree; or, Le Grand Filet Mignon with grilled asparagus, truffle whipped potatoes and a red wine-mushroom cream sauce. For a final taste of something sweet in 2015, there are three options: Spiced Eggnog Crème Brûlée with a cinnamon ginger snap; Apple Cider Donut Holes with chipotle-chocolate sauce; or, Blood Orange Sorbet with Cara Cara oranges and mint.
At 10pm, Foundry on Elm will open its doors to its official New Year’s Eve celebration. Revelers will dance the night away while sipping on handcrafted cocktails and an extensive array of beer selections. On the ones-and-twos will be DJ Axel Foley, who will spin a mix of top 40 hits until the wee hours. At midnight, enjoy a complimentary champagne toast as you say goodbye to 2015 and warmly welcome 2016.
Cost: Dinner prix fixe: $75 per person
Event admission: $30 per person at the door
For Reservations, please call (617) 628-9999
Showing posts with label charlestown. Show all posts
Showing posts with label charlestown. Show all posts
Thursday, December 17, 2015
Thursday, December 10, 2015
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.
**********************************************************
1) Alpine Restaurant Group Chef/Owner Joe Cassinelli and the Posto team invite guests to join them for a traditional Feast of the Seven Fishes this Christmas Eve. On Thursday, December 24, from 4pm-8pm, Posto will be celebrate with its 6th Annual Feast of the Seven Fishes. The meal will be available through reservations only and will cost $65 per person with an optional, additional wine pairing for $35 per person.
The prix fixe menu will include:
Antipasti Trio
Crispy Jonah Crab with faggotini pasta and garlic yogurt; Cotuit Bay Oyster with persimmon Agro Dolce; Scallop Crudo with tomato caviar
Second Course
Olive Oil Poached Halibut with confit baby potatoes, roasted garlic, olives, thyme, red flame grapes
Third Course
Roasted Head-On Gulf Shrimp with saffron and squid ink corzetti, clams, and shellfish brodo
Main Course
Wood Oven Roasted Snapper with lobster risotto | truffles | chervil
Dessert
L’Opera Almond Cake with nutella cream and hazelnut ganache or
Vanilla Bean Panna Cotta with blood orange gelée
For reservations, please call 617-625-0600.
2) On Tuesday, December 15, at 7pm, Pier 6 in Charlestown is kicking off its new Coast to Coast wine series which will highlight a different coastal wine region across the globe every month. Patrons will explore the wonderful coastal wines of Spain while enjoying a six course meal prepared by Executive Chef Adriano Silva.
With their immense knowledge and passion for both food and wine, Chef Adriano Silva and a wine ambassador will escort guests through the dinner and educate them on the dishes, strategic pairings and the unique wine regions. The tranquil coasts of Spain have possessed the ability to produce exceptionally diverse and quality wines due in favor to the rich nutrients, natural fibers and land make-up that the coast continues to successfully offer.
The evening will begin with Chef’s amuse featuring fresh Island Creek oysters, tuna carpaccio, chive crème fraîche and paddle fish caviar paired with Campo Viejo Cava. The second course will take a turn with pressed foie gras and duck confit terrine followed by a ‘deconstructed paella,’ saffron & chorizo risotto with Nantucket Bay scallops, grilled shrimp and crispy leeks drizzled in a paprika sauce. In accompanying these two courses, guests will sip on a glass of Verdejo Campo Alegre, a full-bodied crisp white wine from the region of Rueda.
Chef Silva brings the sea to land with his cooked Halibut, which is paired with Bouza de Carril Albariño from Rias Baixas. During the fifth course, an assorted cheese plate will be presented and paired with Marques de Murrieta 'Reserva' Rioja. To conclude the night, patrons will satisfy their sweet craving with a warm dish of caramelized apple bread pudding.
To encourage conversation and enhance the dining experience, the seating that evening will be communal. Reservations are required and dinner will be $60 per person. To make a reservation, please call 617-337-0054.
3) Indulge in a Provençal Christmas Eve at Bistro du Midi while taking in spectacular views overlooking the picturesque Public Garden. Executive Chef Robert Sisca will be serving the full dinner menu, with seasonal highlights including the Pork Belly with lentilles du puy, stracciatella, and pork jus, the Duck Breast with sweet potato, baby artichoke, almonds, and duck jus, and the Monkfish with squash, castelvetrano olives, romaine, and sauce au poivre. Chef Sisca will also be offering French-inspired a la carte additions including Oysters, Venison, Foie Gras, and Lobster specials.
4) Enjoy a taste of Italian holiday tradition at Restaurant dante, il Casale Lexington, and il Casale Belmont, where Chef/Owner Dante de Magistris and brothers Damian and Filippo are serving a special Festa di Pesce per la Vigilia di Natale (Feast of the Seven Fishes) on Christmas Eve. This 10th annual celebration features century-old dishes, each incorporating closely guarded recipes passed down to Dante from his Nonna.
The below four-course menu will be available in addition to the regular menus:
Antipasto
Antipasto di Mare (Shrimp, calamari, clam, eel, octopus, baccalà, smelts)
Primi
Capelli di Angeli “Aglio e Olio” (Angel hair pasta, garlic evoo, anchovy, capers, pine nuts, golden raisins)
Secondi
Spigola (Striped bass baked in salt, mushrooms, leek puree, escarole, walnut stuffing)
2009 Grechetto ‘Grecante,’ Arnoldo Caprai, Umbría
Dolce
Mostaccioli and Zeppole dei Poveri (chocolate dry fruit “cookie cake”, Neapolitan fritters, orange pastry cream)
The prix fixe is $75 per person and will be available on December 24.
Restaurant dante will be open on Christmas Eve from 5:30Ppm– 10pm. For reservations, please call 617-497-4200
il Casale Belmont will be open on Christmas Eve from 5pm-10pm. For reservations please call 617-209-4942
Il Casale Lexington will be open on Christmas Eve from 5pm-10pm. For reservations, please call 781-538-5846
5) Milkshake Mondays at the Rosebud American Kitchen are getting a holiday makeover with new seasonal flavors of their famous bourbon boozy milkshakes. Served every Monday, the Somerville dining scene's fan favorite features a $15 dinner deal of a Rosebud classic cheeseburger paired with your choice of milkshake flavors ranging from classic vanilla to the new Egg Nog (this week), Gingerbread (next week), Drunken Santa (milk and cookies themed for Christmas week), and Peppermint Bark (last week of December).
6) Puritan & Company’s Chef/Owner Will Gilson hosts a prix fixed New Year’s Eve Dinner at his Inman Square locale on Thursday, December 31 followed by New Year’s Day Brunch on Friday, Jan. 1, 2016.
The four-dinner is $75 per person, and wine pairings can be included for an added $35 per person. For all tables seated after 9:30, guests will enjoy a complimentary champagne toast. New Year’s Day Brunch starts at 10:30am and will be the a la carte menu always offered with additional selections on the pastry table and juices available from Beatnik for those who want to kick 2016 off with a healthy start.
The New Year’s Eve prix fixe menu will include:
First
sea trout crudo- fennel, orange, olive, fried amaranth
duck confit and sausage- sweet potato, lentils, pistachio
grilled mushroom salad- potato, marjoram, egg yolk caramel
seared foie gras skillet ($12 supplement)- black pepper gougeres, gooseberries, whipped honey
Second
cauliflower and black truffle soup- thyme oil, parmesan, salsify
salt roasted beets- aged goat cheese, hazelnut, rye cracker
baby greens and chicories- avocado, pinenut, grapefruit
lobster bisque ($10 supplement)- crab cake, coconut, basil
Main
potato and herb gnocchi- brown butter, chestnut, parmesan
seared scallops- parsnip, brussels, pomegranate
roasted duck breast- fennel, spiced carrots, dried fruit jus
40-day dry aged bone-in sirloin steak ($15 supplement)- potato mille fuielle, black trumpets,
Dessert
rum cake- lime curd, crème fraiche, rosemary
indian pudding- sherry, cornmeal, maple
chocolate mousse trifle- hazelnut, brown butter cream, praline
For Reservations, please call 617-615-6195
7) Chef Dan Bazzinotti and the BISq team invite guests to join them this New Year's Eve for a six-course meal and subsequent free-of-charge pig roast party until midnight featuring snacks and a champagne toast. From 5:30pm to 10pm, BISq will be serving a special six-course meal for $75 dollars that will include Nantucket Bay Scallop Ceviche, Sunchoke Panna Cotta, Wellfleet Oyster Fricasse, Corzetti, Braised Veal Breast, and Dessert Charcuterie Board. A la carte items will also be available to order.
Following the prix fixe meal, BISq will be opening its doors at 10:30pm to partygoers for a fun, food-filled pig roast. The pig roast will take place until midnight and will feature a suckling pig roast, late-night snacks, a champagne toast, and music- all free of charge.
For Reservations, please call (617) 714-3693
**********************************************************
1) Alpine Restaurant Group Chef/Owner Joe Cassinelli and the Posto team invite guests to join them for a traditional Feast of the Seven Fishes this Christmas Eve. On Thursday, December 24, from 4pm-8pm, Posto will be celebrate with its 6th Annual Feast of the Seven Fishes. The meal will be available through reservations only and will cost $65 per person with an optional, additional wine pairing for $35 per person.
The prix fixe menu will include:
Antipasti Trio
Crispy Jonah Crab with faggotini pasta and garlic yogurt; Cotuit Bay Oyster with persimmon Agro Dolce; Scallop Crudo with tomato caviar
Second Course
Olive Oil Poached Halibut with confit baby potatoes, roasted garlic, olives, thyme, red flame grapes
Third Course
Roasted Head-On Gulf Shrimp with saffron and squid ink corzetti, clams, and shellfish brodo
Main Course
Wood Oven Roasted Snapper with lobster risotto | truffles | chervil
Dessert
L’Opera Almond Cake with nutella cream and hazelnut ganache or
Vanilla Bean Panna Cotta with blood orange gelée
For reservations, please call 617-625-0600.
2) On Tuesday, December 15, at 7pm, Pier 6 in Charlestown is kicking off its new Coast to Coast wine series which will highlight a different coastal wine region across the globe every month. Patrons will explore the wonderful coastal wines of Spain while enjoying a six course meal prepared by Executive Chef Adriano Silva.
With their immense knowledge and passion for both food and wine, Chef Adriano Silva and a wine ambassador will escort guests through the dinner and educate them on the dishes, strategic pairings and the unique wine regions. The tranquil coasts of Spain have possessed the ability to produce exceptionally diverse and quality wines due in favor to the rich nutrients, natural fibers and land make-up that the coast continues to successfully offer.
The evening will begin with Chef’s amuse featuring fresh Island Creek oysters, tuna carpaccio, chive crème fraîche and paddle fish caviar paired with Campo Viejo Cava. The second course will take a turn with pressed foie gras and duck confit terrine followed by a ‘deconstructed paella,’ saffron & chorizo risotto with Nantucket Bay scallops, grilled shrimp and crispy leeks drizzled in a paprika sauce. In accompanying these two courses, guests will sip on a glass of Verdejo Campo Alegre, a full-bodied crisp white wine from the region of Rueda.
Chef Silva brings the sea to land with his cooked Halibut, which is paired with Bouza de Carril Albariño from Rias Baixas. During the fifth course, an assorted cheese plate will be presented and paired with Marques de Murrieta 'Reserva' Rioja. To conclude the night, patrons will satisfy their sweet craving with a warm dish of caramelized apple bread pudding.
To encourage conversation and enhance the dining experience, the seating that evening will be communal. Reservations are required and dinner will be $60 per person. To make a reservation, please call 617-337-0054.
3) Indulge in a Provençal Christmas Eve at Bistro du Midi while taking in spectacular views overlooking the picturesque Public Garden. Executive Chef Robert Sisca will be serving the full dinner menu, with seasonal highlights including the Pork Belly with lentilles du puy, stracciatella, and pork jus, the Duck Breast with sweet potato, baby artichoke, almonds, and duck jus, and the Monkfish with squash, castelvetrano olives, romaine, and sauce au poivre. Chef Sisca will also be offering French-inspired a la carte additions including Oysters, Venison, Foie Gras, and Lobster specials.
4) Enjoy a taste of Italian holiday tradition at Restaurant dante, il Casale Lexington, and il Casale Belmont, where Chef/Owner Dante de Magistris and brothers Damian and Filippo are serving a special Festa di Pesce per la Vigilia di Natale (Feast of the Seven Fishes) on Christmas Eve. This 10th annual celebration features century-old dishes, each incorporating closely guarded recipes passed down to Dante from his Nonna.
The below four-course menu will be available in addition to the regular menus:
Antipasto
Antipasto di Mare (Shrimp, calamari, clam, eel, octopus, baccalà, smelts)
Primi
Capelli di Angeli “Aglio e Olio” (Angel hair pasta, garlic evoo, anchovy, capers, pine nuts, golden raisins)
Secondi
Spigola (Striped bass baked in salt, mushrooms, leek puree, escarole, walnut stuffing)
2009 Grechetto ‘Grecante,’ Arnoldo Caprai, Umbría
Dolce
Mostaccioli and Zeppole dei Poveri (chocolate dry fruit “cookie cake”, Neapolitan fritters, orange pastry cream)
The prix fixe is $75 per person and will be available on December 24.
Restaurant dante will be open on Christmas Eve from 5:30Ppm– 10pm. For reservations, please call 617-497-4200
il Casale Belmont will be open on Christmas Eve from 5pm-10pm. For reservations please call 617-209-4942
Il Casale Lexington will be open on Christmas Eve from 5pm-10pm. For reservations, please call 781-538-5846
5) Milkshake Mondays at the Rosebud American Kitchen are getting a holiday makeover with new seasonal flavors of their famous bourbon boozy milkshakes. Served every Monday, the Somerville dining scene's fan favorite features a $15 dinner deal of a Rosebud classic cheeseburger paired with your choice of milkshake flavors ranging from classic vanilla to the new Egg Nog (this week), Gingerbread (next week), Drunken Santa (milk and cookies themed for Christmas week), and Peppermint Bark (last week of December).
6) Puritan & Company’s Chef/Owner Will Gilson hosts a prix fixed New Year’s Eve Dinner at his Inman Square locale on Thursday, December 31 followed by New Year’s Day Brunch on Friday, Jan. 1, 2016.
The four-dinner is $75 per person, and wine pairings can be included for an added $35 per person. For all tables seated after 9:30, guests will enjoy a complimentary champagne toast. New Year’s Day Brunch starts at 10:30am and will be the a la carte menu always offered with additional selections on the pastry table and juices available from Beatnik for those who want to kick 2016 off with a healthy start.
The New Year’s Eve prix fixe menu will include:
First
sea trout crudo- fennel, orange, olive, fried amaranth
duck confit and sausage- sweet potato, lentils, pistachio
grilled mushroom salad- potato, marjoram, egg yolk caramel
seared foie gras skillet ($12 supplement)- black pepper gougeres, gooseberries, whipped honey
Second
cauliflower and black truffle soup- thyme oil, parmesan, salsify
salt roasted beets- aged goat cheese, hazelnut, rye cracker
baby greens and chicories- avocado, pinenut, grapefruit
lobster bisque ($10 supplement)- crab cake, coconut, basil
Main
potato and herb gnocchi- brown butter, chestnut, parmesan
seared scallops- parsnip, brussels, pomegranate
roasted duck breast- fennel, spiced carrots, dried fruit jus
40-day dry aged bone-in sirloin steak ($15 supplement)- potato mille fuielle, black trumpets,
Dessert
rum cake- lime curd, crème fraiche, rosemary
indian pudding- sherry, cornmeal, maple
chocolate mousse trifle- hazelnut, brown butter cream, praline
For Reservations, please call 617-615-6195
7) Chef Dan Bazzinotti and the BISq team invite guests to join them this New Year's Eve for a six-course meal and subsequent free-of-charge pig roast party until midnight featuring snacks and a champagne toast. From 5:30pm to 10pm, BISq will be serving a special six-course meal for $75 dollars that will include Nantucket Bay Scallop Ceviche, Sunchoke Panna Cotta, Wellfleet Oyster Fricasse, Corzetti, Braised Veal Breast, and Dessert Charcuterie Board. A la carte items will also be available to order.
Following the prix fixe meal, BISq will be opening its doors at 10:30pm to partygoers for a fun, food-filled pig roast. The pig roast will take place until midnight and will feature a suckling pig roast, late-night snacks, a champagne toast, and music- all free of charge.
For Reservations, please call (617) 714-3693
Wednesday, November 26, 2014
Wednesday Sips & Nibbles
I am back again with a special Wednesday edition of Sips & Nibbles (as tomorrow is Thanksgiving), my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) Santa is coming! On Sunday, December 7, from 4pm-7pm, The Beehive will host Santa Supper with live holiday music, a special menu, photo opportunities and mingling and jingling with the big man himself... Santa Claus.
During The Beehive’s Santa Supper, kids have a prix fixe menu which includes seasonal specials such as Reindeer Chicken Nuggets, veggies and Santa approved warm cookies and milk. The children’s prix fixe menu is $15 for kids ages 10 and younger. While the kids are running around with Santa, parents can sneak in one of The Beehive’s handcrafted cocktails such as the Storm Warning ($11.50) or the Spiced Pear Collins ($12), while indulging in an Italian-inspired Sunday Supper presented by Executive Chef Marc Orfaly including spaghetti & meatballs, chicken piccata, eggplant parmesan and more. Regular menu will also be available.
Throughout the evening kids of all ages will be surrounded by the sounds of the season as guitarist Bobby Keyes takes the stage to perform selections from his all new Christmas album. Bobby B. Keyes defines our American musical heritage by blending rhythm & blues, country, jazz, rock, pop and swing. His guitar playing is inspired and passionate, his musical taste is exquisite, and his sound is clean and refreshing.
Reservations are highly recommended. No cover charge. Please call 617-423-0069 for more information or to make reservations.
2) On December 8, at 6pm, Legal Oysteria will host their first wine dinner with Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block. At this exclusive four-course pairing dinner celebrating everything Italy, Sandy Block will guide guests through his selection of the exquisite tastes and flavors of “Undiscovered Gems of Italy.” I think this is going to a tasty and educational dinner, with plenty of intriguing Italian wines.
The menu will be presented as follows:
APERITIF
Ca’ del Bosco “Cuvée Prestige” Franciacorta Brut, NV
FIRST COURSE
Brodetto Di Pesce (Italian Stew of cod, clams, mussels and squid)
Abbazia di Novacella Kerner, Alto Adige, 2013
Kofererhof Sylvaner, Alto Adige, 2012
SECOND COURSE
Pappardelle alla Bolognese (classic five Meat ragù, hand cut fresh pasta)
Paitin “Sori’ Paitin” Dolcetto d’Alba, Piemonte, 2011
Coppo “L’Avvocata” Barbera d’Asti, Piemonte, 2012
THIRD COURSE
Veal Braciole & Creamy Polenta (stuffed with pine nuts, raisins, prosciutto, parmigiano reggiano)
San Felice Pugnitello, Toscana, 2008
Fattoria Colsanto Sagrantino di Montefalco, Umbria, 2009
DESSERT COURSE
Cinnamon Panna Cotta (autumn fruit compote)
Maculan Torcolato, Veneto, 2008
COST: $75 per person (excludes tax & gratuity)
Reservation required by calling (617) 530-9392.
**********************************************************
1) Santa is coming! On Sunday, December 7, from 4pm-7pm, The Beehive will host Santa Supper with live holiday music, a special menu, photo opportunities and mingling and jingling with the big man himself... Santa Claus.
During The Beehive’s Santa Supper, kids have a prix fixe menu which includes seasonal specials such as Reindeer Chicken Nuggets, veggies and Santa approved warm cookies and milk. The children’s prix fixe menu is $15 for kids ages 10 and younger. While the kids are running around with Santa, parents can sneak in one of The Beehive’s handcrafted cocktails such as the Storm Warning ($11.50) or the Spiced Pear Collins ($12), while indulging in an Italian-inspired Sunday Supper presented by Executive Chef Marc Orfaly including spaghetti & meatballs, chicken piccata, eggplant parmesan and more. Regular menu will also be available.
Throughout the evening kids of all ages will be surrounded by the sounds of the season as guitarist Bobby Keyes takes the stage to perform selections from his all new Christmas album. Bobby B. Keyes defines our American musical heritage by blending rhythm & blues, country, jazz, rock, pop and swing. His guitar playing is inspired and passionate, his musical taste is exquisite, and his sound is clean and refreshing.
Reservations are highly recommended. No cover charge. Please call 617-423-0069 for more information or to make reservations.
2) On December 8, at 6pm, Legal Oysteria will host their first wine dinner with Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block. At this exclusive four-course pairing dinner celebrating everything Italy, Sandy Block will guide guests through his selection of the exquisite tastes and flavors of “Undiscovered Gems of Italy.” I think this is going to a tasty and educational dinner, with plenty of intriguing Italian wines.
The menu will be presented as follows:
APERITIF
Ca’ del Bosco “Cuvée Prestige” Franciacorta Brut, NV
FIRST COURSE
Brodetto Di Pesce (Italian Stew of cod, clams, mussels and squid)
Abbazia di Novacella Kerner, Alto Adige, 2013
Kofererhof Sylvaner, Alto Adige, 2012
SECOND COURSE
Pappardelle alla Bolognese (classic five Meat ragù, hand cut fresh pasta)
Paitin “Sori’ Paitin” Dolcetto d’Alba, Piemonte, 2011
Coppo “L’Avvocata” Barbera d’Asti, Piemonte, 2012
THIRD COURSE
Veal Braciole & Creamy Polenta (stuffed with pine nuts, raisins, prosciutto, parmigiano reggiano)
San Felice Pugnitello, Toscana, 2008
Fattoria Colsanto Sagrantino di Montefalco, Umbria, 2009
DESSERT COURSE
Cinnamon Panna Cotta (autumn fruit compote)
Maculan Torcolato, Veneto, 2008
COST: $75 per person (excludes tax & gratuity)
Reservation required by calling (617) 530-9392.
Thursday, August 7, 2014
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
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1) Legal Oysteria, Legal Sea Foods’ newest concept in Charlestown, now offers weekend lunch service. Executive Chef Rich Vellante and Restaurant Chef Gina Palmacci have designed a menu of coastal Italian-style seafood that will be served in this casual neighborhood restaurant.
For appetizers, there are eight options including: New England Clam Chowder; Charred Octopus (tomato, potato, coriander vinaigrette - $10); Braised Mussels (fideos, chorizo, red wine tomato sauce - $9); Seafood Antipasto (shrimp, squid, octopus, olives - $10.50); and, Eggplant Caponata Dip (warm focaccia - $8.50). There are also a variety of “Small Plates” ($3-5), including Chickpea & Shrimp Fritters (chorizo mayo), Smoked Salmon (dill mascarpone) and a trio of Oyster preparations (raw, grilled and baked).
From the old world brick oven with true clay-based fire bricks, three pizzas will be dished out: Margherita (fresh mozzarella, tomato, basil - $10); Roasted Clam (garlic, oregano, mozzarella, pecorino - $11); and, Sopressata (stracciatella, banana peppers, spicy red sauce - $12). Salads can come topped with a choice of grilled shrimp, swordfish, salmon or chicken and include Baby Romaine (pint nuts, dried grapes, parmigiano vinaigrette - $8) and Treviso Radicchio & Escarole (lemon anchovy dressing - $9).
There are eight entrée and pasta options, such as: Steak Sandwich (pancetta, mortadella, caciocavallo, egg, polenta fries - $15); Pan Roasted Salmon (salsa verde, marinated zucchini - $17); Baked Eggs in Tomato Sauce (chickpeas and fontina, whole wheat olive toast); Cannoli Pancakes (ricotta filled crespelle, strawberries, maple syrup - $7); and, Linguini & Clams ($17). For sides, six a la carte options are offered ($3-4), including Oven Roasted Cipollini, Charred Carrots and Heirloom Bean Salad.
Legal Oysteria will be open for weekend lunch service on Saturdays and Sundays from 11am to 4pm.
2) On Tuesday, August 19, at 6:30pm, Legal Harborside will team up with Massimo Galvano, Italian Wine Director of Kobrand Wine & Spirits, for an exclusive four-plus-course Italian wine dinner. Kobrand’s Italian estates are renowned for their diverse and extensive terrain ranging from warm Mediterranean climates to cool hillsides and mountains which produce complex yet diverse flavors.
The menu will be presented as follows:
SFIZI
Baked Clam with Ciabatta Pancetta Crumbs
Chilled Melon Soup with Crispy Prosciutto
Black Bass Crudo with Tuscan Olive Oil
Baccala Fritter, Salsa Verde, Grilled Lemon Aioli
Michele Chiarlo “Le Marne” Gavi, Piemonte, 2013
ANTIPASTI
Grilled Octopus (Marble Potato, Braised Cipolini, Smoked Tomato, Coriander Oil)
Nozzole “La Forra” Chianti Classico Riserva, Toscana, 1997
Nozzole “La Forra” Chianti Classico Riserva, Toscana, 2008
PASTA COURSE
Veal Cheek Ravioli (Prosciutto-Wrapped Monkfish, Crispy Sage)
Silvio Nardi Rosso di Montalcino, Toscana, 2010
Silvio Nardi “Manachiara” Brunello di Montalcino, Toscana, 2003
SECONDI COURSE
Roasted Lamb Loin (Braised Lamb Belly, Smoked Lentils, Graffiti Eggplant, Slow Roasted Mushrooms)
Michele Chiarlo “Tortoniano” Barolo, Piemonte, 2009
Michele Chiarlo “Cannubi” Barolo, Piemonte, 2003
DOLCE
Summer Peach Torta
Amaretto Mascarpone Cream, Raspberry
Michele Chiarlo “Nivole” Moscato d’Asti, Piemonte, 2012
COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
3) Executive Chef/Partner Robert Sisca and Head Sommelier Todd Lipman of Bistro du Midi present the fourth month of the five-part Summer Rosé Tour, running now through September. To celebrate the summer months and embrace the ever-growing popularity of Provencal Rosé, Bistro du Midi is offering an experience for guests to enjoy the wine and cuisine of Nice, Marseille, Toulon, Saint-Tropez, and Cannes. Guests can expect a unique Rosé to be offered by the glass and in multiple pouring sizes. These selections pair with Chef Sisca’s signature crudo selection, as well as alongside featured menu additions from Chef Sisca that embrace the regional specialties of major Provencal towns.
For August, the selection is from Toulon with Château Miraval. It includes:
--2013 Château Miraval Rosé, Côtes de Provence $13 / $19.50 / $29 / $58
--Small Plate
Brandade Beignets (Pimento Aïoli) $10
--Large Plate
Grilled Red Snapper (Arugula & White Peach Salad, Lemon Vinaigrette) $21
Both plates and a glass of rosé $39
1) Legal Oysteria, Legal Sea Foods’ newest concept in Charlestown, now offers weekend lunch service. Executive Chef Rich Vellante and Restaurant Chef Gina Palmacci have designed a menu of coastal Italian-style seafood that will be served in this casual neighborhood restaurant.
For appetizers, there are eight options including: New England Clam Chowder; Charred Octopus (tomato, potato, coriander vinaigrette - $10); Braised Mussels (fideos, chorizo, red wine tomato sauce - $9); Seafood Antipasto (shrimp, squid, octopus, olives - $10.50); and, Eggplant Caponata Dip (warm focaccia - $8.50). There are also a variety of “Small Plates” ($3-5), including Chickpea & Shrimp Fritters (chorizo mayo), Smoked Salmon (dill mascarpone) and a trio of Oyster preparations (raw, grilled and baked).
From the old world brick oven with true clay-based fire bricks, three pizzas will be dished out: Margherita (fresh mozzarella, tomato, basil - $10); Roasted Clam (garlic, oregano, mozzarella, pecorino - $11); and, Sopressata (stracciatella, banana peppers, spicy red sauce - $12). Salads can come topped with a choice of grilled shrimp, swordfish, salmon or chicken and include Baby Romaine (pint nuts, dried grapes, parmigiano vinaigrette - $8) and Treviso Radicchio & Escarole (lemon anchovy dressing - $9).
There are eight entrée and pasta options, such as: Steak Sandwich (pancetta, mortadella, caciocavallo, egg, polenta fries - $15); Pan Roasted Salmon (salsa verde, marinated zucchini - $17); Baked Eggs in Tomato Sauce (chickpeas and fontina, whole wheat olive toast); Cannoli Pancakes (ricotta filled crespelle, strawberries, maple syrup - $7); and, Linguini & Clams ($17). For sides, six a la carte options are offered ($3-4), including Oven Roasted Cipollini, Charred Carrots and Heirloom Bean Salad.
Legal Oysteria will be open for weekend lunch service on Saturdays and Sundays from 11am to 4pm.
2) On Tuesday, August 19, at 6:30pm, Legal Harborside will team up with Massimo Galvano, Italian Wine Director of Kobrand Wine & Spirits, for an exclusive four-plus-course Italian wine dinner. Kobrand’s Italian estates are renowned for their diverse and extensive terrain ranging from warm Mediterranean climates to cool hillsides and mountains which produce complex yet diverse flavors.
The menu will be presented as follows:
SFIZI
Baked Clam with Ciabatta Pancetta Crumbs
Chilled Melon Soup with Crispy Prosciutto
Black Bass Crudo with Tuscan Olive Oil
Baccala Fritter, Salsa Verde, Grilled Lemon Aioli
Michele Chiarlo “Le Marne” Gavi, Piemonte, 2013
ANTIPASTI
Grilled Octopus (Marble Potato, Braised Cipolini, Smoked Tomato, Coriander Oil)
Nozzole “La Forra” Chianti Classico Riserva, Toscana, 1997
Nozzole “La Forra” Chianti Classico Riserva, Toscana, 2008
PASTA COURSE
Veal Cheek Ravioli (Prosciutto-Wrapped Monkfish, Crispy Sage)
Silvio Nardi Rosso di Montalcino, Toscana, 2010
Silvio Nardi “Manachiara” Brunello di Montalcino, Toscana, 2003
SECONDI COURSE
Roasted Lamb Loin (Braised Lamb Belly, Smoked Lentils, Graffiti Eggplant, Slow Roasted Mushrooms)
Michele Chiarlo “Tortoniano” Barolo, Piemonte, 2009
Michele Chiarlo “Cannubi” Barolo, Piemonte, 2003
DOLCE
Summer Peach Torta
Amaretto Mascarpone Cream, Raspberry
Michele Chiarlo “Nivole” Moscato d’Asti, Piemonte, 2012
COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
3) Executive Chef/Partner Robert Sisca and Head Sommelier Todd Lipman of Bistro du Midi present the fourth month of the five-part Summer Rosé Tour, running now through September. To celebrate the summer months and embrace the ever-growing popularity of Provencal Rosé, Bistro du Midi is offering an experience for guests to enjoy the wine and cuisine of Nice, Marseille, Toulon, Saint-Tropez, and Cannes. Guests can expect a unique Rosé to be offered by the glass and in multiple pouring sizes. These selections pair with Chef Sisca’s signature crudo selection, as well as alongside featured menu additions from Chef Sisca that embrace the regional specialties of major Provencal towns.
For August, the selection is from Toulon with Château Miraval. It includes:
--2013 Château Miraval Rosé, Côtes de Provence $13 / $19.50 / $29 / $58
--Small Plate
Brandade Beignets (Pimento Aïoli) $10
--Large Plate
Grilled Red Snapper (Arugula & White Peach Salad, Lemon Vinaigrette) $21
Both plates and a glass of rosé $39
Tuesday, April 28, 2009
Tangierino: Moroccan Paradise in Charlestown
There are few restaurants that really seem to transport you elsewhere, which immerse you in a homey ambiance that makes you feel as if you were in a different country. Such restaurants occupy a special place and when they also serve excellent food, then you have found a unique and compelling culinary destination. Dali Restaurant is one such place and I must add Tangierino to that short list too.Tangierino is a Moroccan restaurant located in Charlestown, not far from City Square. The Chef/owner is Samad Naamad, once an interior designer, who has created quite an intriguing restaurant. Besides the dining area there is the Marrakesh salon, a wine bar, and the new Koullshi, located in the basement area, which is a "Bedouin" room where you can smoke cigars or shisha pipes, also known as hookahs.
The restaurant is absolutely beautiful, very tastefully decorated with colorful tiles, gauzy curtains, hanging lanterns, soft cushions, intriguing pictures, and much more. It avoids being kitschy and you feel as if you might be dining in North Africa, as if you have stepped through a portal to another land. It is a very romantic spot, with its muted lighting and special curtained-off tables. Rather than just eat a meal there, you will have a dining experience. As part of a media dinner, I sat with our group in a small private room, on comfy couches, that certainly made for an appealing experience.
Tangierino has an extensive bar and wine selection, with plenty of wines priced from $30-$50. They even have a fairly long list of half-bottles plus a couple Sakés. Their cocktail list has numerous interesting choices, many with a Moroccan flair. The Sangria Sultana is like a traditional Sangria but with the addition of figs. It was one of the better Sangrias I have had, not too sweet and without a heavy alcohol taste. The fig flavor made a tasty addition and I would order this again. The Moroccan Mojito also has some added fig syrup which made this cocktail quite delicious. The Snake Charmer is another interesting apertif made with St. Germain, Chambord, and Champagne.
Prior to the start of our meal, adding to the ambiance, a man came by to let us wash our hands. He poured warm, rose-scented water over our hands into a basin. Another item that added to the ambiance, which came later during the meal, was a belly dancer. She was quite beautiful and very skilled, her sultry moves adding to the sensuality of the dining experience.
The menu is divided into Old World (the more traditional and authentic dishes) and New World (more modern dishes with a Moroccan flair) items. Appetizers range from $8-21 (averaging about $15) and entrees range from $19-$34 (averaging $26-27). There are plenty of appealing options, many that interested me. We had a set menu for the evening, a five course meal so we did not get to choose anything. Four of our courses seemed to be appetizers from the menu.
We began with a 4 Layer Tuna Tartare ($16), which has layers of spicy tuna, honey, mango, guacamole, scallions, and cucumber. This is one of the New World selections. As a tuna tartare dish, I don't really think this worked. There were too many flavors and textures, making for a very busy dish and the tuna got lost in all of it. It tasted fine but I don't think it did justice to the raw tuna. In a tartare dish, I want the flavor of the fish or meat to be very noticeable, and for the additional ingredients to complement, not disguise the fish or meat.
The Chicken B’stila ($12), an Old World dish, was quite delicious. A delicate and flaky phyllo dough covered a flavorful mix of chicken, toasted almonds, and spices. The phyllo was covered with some cinnamon and sugar making this both a sweet and savory dish. You might not think the sweetness would work with this dish but it actually does very well. I could have easily eaten a second plate of these as they were so good.
Next up, was a Moroccan-Sicilian Eggplant ($13), another Old World dish, which was filled with parmesan, mozzarella and ricotta cheese and topped by a charmoula sauce. Those who like eggplant seemed to really enjoy this dish. The sauce was interesting, almost resembling a red sauce in its appearance, but very different in taste. It was rich with flavor, the various spices combining into a delicious melange.
Then we had the Blazing Beef Tenderloin ($15), a New World dish, topped by a harissa teriyaki sauce, and accompanied by a vegetable roll and a cucumber/mango salad. This was an excellent dish, very tender beef with an amazing sauce. The sauce was both spicy (from the harissa) and sweet and was perfect atop the beef. This is another dish I could have easily eaten seconds. The harissa went so well with the teriyaki sauce that I might try to make it at home. I make my own teriyaki sauce so it would be quite easy to add some harissa.
We then adjourned downstairs, to Koullshi. This area is just as amazing as the upstairs, definitely with a compelling ambiance. It is a place to smoke shisha and cigars, in a very comfortable venue. There is a bar down there, as well as a large cigar humidor where you can purchase your favorite cigars. One of the most intriguing areas is the "Bedouin cave," a real small cave where a few people can relax in comfort.
We hung out in one of the private rooms, where we had drinks, desserts and some shared one of the shisha pipes. The desserts were quite good and my favorite was the Chocolate Caramel Pyramid, which was actually shaped like a small pyramid. I have seen similar looking desserts befiore and they are usually rich and heavy. But this was not, instead being incredibly light, almost mousse-like, though even lighter. It was not overly sweet and had a nice chocolately flavor. A perfect. light ending after you have already gorged yourself upstairs.
For a weeknight, it was quite busy and I fully understand why. Tangerino impressed me and I will certainly return soon to check out the rest of their menu. I recommend you check out Tangierino, especially if you are seeking something different.
Tangierino
83 Main Street
Charlestown, MA
Phone: 617-242-6009
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