Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely and tips well.
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1) Starting yesterday, and continuing every Wednesday night, Chef Michael Serpa is excited to launch "Date Night at Grand Tour" every Wednesday evening. Featuring a shareable, prix fixe menu of delicious, French classics for only $45 per person, guests will be transported to the city of love by way of Newbury street at Serpa's Parisian-inspired bistro. Grand Tour is great for a romantic date night out on the town.

With a la carte wines and dessert available for additional purchase, the rotating, five-course menu will initially feature:
--Pâté de Campagne: classic pork & bacon terrine, mustard, frisée
--Bok Choy with whipped avocado, kimchi vinaigrette, cilantro, sesame
--Cauliflower with harissa labne, golden raisins, toasted almonds
--Mussels with leeks, fennel, créme fraiche, grain mustard, country toast
--Steak Frites: Savenor’s prime bavette, frites, maitre d’hôtel butter, watercress salad

To make reservations, please vcall (857) 277-0800.

2) The Croatian Wine Alliance, a group of global teams promoting Croatian wines led by the US-based duo, Aroma Wine Co., and Croatian Premium Wine Imports, Inc., has announced that September 21st will now be known as International Plavac Mali Day. This collaboration is a public and private partnership among organizations from the US, Canada, Australia, Europe and Croatia – all dedicated to telling the many stories of this indigenous and predominant Croatian red variety. To learn about all celebrations worldwide and the participating organizations, follow there Facebook page and the #internationalplavacmaliday hashtag.

“Plavac Mali is a predominant red wine variety growing in Dalmatia which is very recognizable for its distinct aroma and tannins, and deserves a celebration around the time it is typically harvested,” said Mirena Bagur, co-founder of Croatian Premium Wine Imports, Inc., an importer, online retailer, and advocate for wines of Croatia. “This day will be recognized annually in the week surrounding September 21st, with various events, educational and promotional content in local geographies where Plavac Mali is presented. For example, in Boston we are organizing a wine pairing dinner featuring various Plavac Mali wines and a few tastings in boutique wine stores.”

The UC Davis and University of Zagreb conducted a DNA study of the variety only to discover that Plavac Mali is a descendant of Zinfandel (aka Tribidrag or Crljenak kaštelanski) creating a natural hybrid with another indigenous variety, Dobričić. Plavac Mali produces several styles of wines, from medium-bodied and easy-drinking, to elegant and robust wines. The aromas in Plavac mali are predominantly dark berries and Mediterranean herbs with expressive tannins, and mineral on the palate. Plavac Mali means ‘little blue’, referring to its appearance, small and dark blue berries.

The annual production of Plavac Mali is over five million bottles annualy, which is 7.5% of the total Croatian wine production, and due to its distinct taste and a capacity to age well is the most likely red wine purchased and exported by both the wine industry and the consumers.

Leo Gracin, Doc. Dr. Sc. of Oenology, president of Vino Dalmacije Association and assistant professor at the University of Split, Studies of Mediterranean Agriculture, stated. “Plavac Mali achieves a distinctive quality on the steep, southern slopes of the islands and coast of Dalmatia. The wines from Plavac mali are full-bodied, strong with ripe tannins and pronounced aromas of dark-berry fruit. In addition, by maturing in wooden barrels, this varietal acquires an additional structure and, with its delicate oak aromas, achieves its full potential that only the world's best wines from warm areas can be proud of.”

I've tasted numerous Plavac Mali wines, and have been impressed with its myriad of styles, complexity and taste, In my numerous Croatian articles, you'll find plenty of information and reviews of Plavac Mali wines. However, many people still know little about Plavac Mali so it's a worthy candidate for its own wine day, to promote this compelling grape and bring it much greater recognition.

How can you celebrate International Plavac Mali Day? There's plenty of ways, including: 
• Follow Plavac Mali’s adventures on its Facebook page. And you can Tag that page if you post your own content and use hashtag #plavacmali
• Create your own tastings, wine pairings, giveaways or educational events – in person or virtually, and tag the social media handles
• Write articles about #plavacmali
• If you are part of the media, you can register for a free virtual event on September 20, at Noon (EST). To register, go to this link, here: http://eepurl.com/hGY1xf

Rant: How Do We Mainstream Sake?

The popularity of Sake continues to grow each year but it still remains largely a niche beverage. How do we make Sake more mainstream, so that it is as popular as beer or wine? 

There are plenty of valuable suggestions on how this can be accomplished, from more Sake education to making Sake labels more approachable, however I think the most effective recommendation is: We need more non-Asian restaurants to place Sake on their menus. 

Currently, Sake is mostly found at Asian restaurants, so the average consumer equates it only with Asian cuisine, from sushi to kushiyaki. That misconception prevents Sake from becoming more mainstream, relegating it only to a certain type of cuisine. We need non-Asian restaurants to have the courage to place Sake on their drink menus, to show consumers that Sake pairs well with a diverse selection of cuisines and foods. 

We need change! 

Sake can be paired with appetizers, entrees and dessert. It works well with a myriad of cuisines from Italian to French, Mexican to Spanish. It is an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question yet few restaurants, except for Asian spots, take advantage. In some cases, it is even a better food pairing than wine. 

I've previously written about how well Sake pairs with food, in articles such as The Science Of Sake & Food Pairings, Pairing Cheese & Sake, Slurping Oysters & Sipping Sake, Sake, Seafood & Lobster, and Sake For Thanksgiving. I've presided at Sake dinners, pairing it with Italian cuisine at Prezza and French cuisine at AKA Bistro. Locally, the Tasting Counter, in Somerville, is the only non-Asian restaurant to have any type of significant Sake program. And they've done an excellent job in showing the potential of Sake with all types of dishes. 

However, we need many more non-Asian restaurants to put Sake on their drink lists, to follow the lead of the Tasting Counter. We need to see Sake available at pizza joints, burger spots, Mexican restaurants, French bistros, fried chicken places, and so much more. We need Sake to be seen as a commonplace choice wherever you dine. As long as Sake is seen as only an accompaniment for Asian cuisine, then it will never become mainstream, remaining forever a niche beverage. 

These changes will involve some work for restaurants. It will require more education about Sake on the behalf of restaurants and sommeliers, who should be excited to learn about this compelling beverage. They need to learn how Sake will pair well with their cuisine. They need to learn how to persuade diners to take a chance on a Sake pairings. None of this is difficult, and mainly involves an investment of time and a willingness to experiment

Those pioneering restaurants willing to take a chance on Sake would be in a unique position, with a new selling point for consumers, standing out from other restaurants. They could lead a path to a future where Sake becomes more popular and mainstream. So what are you waiting for?

Kanpai!

Momi Nonmi: Onigiri to Loco Moco

If you find yourself around Inman Square, Cambridge, you have a number of excellent restaurant options, from Bisq to Puritan & Co. If you're seeking Japanese cuisine, your top choice is definitely Momi Nomni, which has been open for nearly six months. Owned by Chef Chris Chung, formerly of AKA Bistro and Uni, Momi Nonmi is intended to be a casual izakaya, with some Hawaiian accents. My initial experience here was stellar, a special omakase dinner, and I knew I had to return again to check out more of their offerings. 

When I recently found myself in the neighborhood, and craving something to eat, I stopped by Momi Nonmi and sat at their small bar, for a few small plates and Sake. Momi Nomi is an excellent Sake destination, and their passionate Sake sommelier, Stephen Connolly, can help you select some excellent choices to accompany your food. 

Please note that this is more of a highlight than a full review, as I was primarily there just to enjoy the cuisine. My experience continued to solidify my belief that this is a superb restaurant, well worthy of more attention. It earns my highest recommendation. 

I opted for a couple Specials of the evening, including the Kalua Pork Onigiri. This Hawaiian style dish is a take on Japanese onigiri, with plenty of tender and savory pork slices, atop a triangle of rice, and topped with intriguing ingredients which elevated the complexity and tastiness of the dish. Plus, it looked aesthetically pleasing, a tower of deliciousness.

For pure decadence, it would be tough to beat the other Special, the Toro & Foie Onigiri. The silky foie was pure bliss in my mouth, and a fine accompaniment to the silky tuna, with its caramelized coating adding some crunchy texture to the dish. With the nori at the base, you could use it to wrap up the dish to make your own kind of version of a maki roll. Everything was prepared well and the richness was a delight, and brief out for Sake.

The decadence continued though, with a complementary dish of their A5 Wagyu Tataki. Initially, this dish presented a bright acidity with citrus, a little crunch from the greens, and then I reached the thinly-sliced, silky Wagyu which basically melts on your tongue. For beef lovers, it doesn't get much better than this Wagyu, and the tataki was a great choice to showcase the beef. Simple but powerful in its application.

Finally, I opted for more of a comfort food dish, the Teppanyaki Loco Moco, which is composed of a bed of rice, topped by a grilled grass-fed beef patty and a fried egg. Tableside, a sizzling gravy is then added to the dish. Wow, this would be the perfect hangover food! The rich and savory gravy was a superb addition to this dish, enhancing the flavor of the beef and egg. The yolk also added its own richness to the dish, and eating the gravy soaked rice was pure pleasure. I certainly didn't need or want a bun for this burger. You probably wouldn't expect to find a burger here, but you need to check it out as I bet you'll place it on your list of some of the best burgers in the Boston+ area.

As you can see, Momi Nonmi is producing some amazing dishes, with creativity and a great melange of flavors and textures. Head there for lunch or dinner, or one of their special events. You won't be disappointed.

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) TAMO Bistro & Bar at the Seaport Hotel has launched three new, large-format Fishbowls for spring: the Monkey Bowl, the Regatta Bowl, and the TAMO Tiger Bowl. Made for two to share, these goblet-sized cocktails feature Bacardi Rum, exotic fruit purees and fun garnishes. Sip on these tropical concoctions with friends while relaxing in the sun on TAMO Terrace, tentatively opening on May 26th, weather permitting.

TAMO Terrace is a great place for after-work cocktails, lunch, dinner and even to catch the big game. The Terrace features a custom-made 11 foot bar with a Skyvue 52” LED outdoor TV, and half the terrace covered with a lavish umbrella system for those who’d prefer to relax in the shade.

Monkey Bowl ($35)
Bacardi Banana Rum, Bacardi Coconut Rum, strawberry puree, banana puree, Falernum bitters, dragon fruit, mint and plastic monkey garnish
Regatta Bowl ($35)
Bacardi Tangerine Rum, Bacardi Mango Rum, fresh lemon juice, lychee puree, blue curacao, bitters, lime boat garnish
TAMO Tiger Bowl ($35)
Bacardi Oakheart Rum, Bacardi Dragonberry Rum, guava puree, pineapple juice, egg whites, angostura bitters, dragon fruit garnish

2) It's time for 'Brinner' aka Brunch-Dinner. The Gallow's executive chef Scott Jensen is now offering his weekend brunch menu for dinner on Monday nights, from 4pm-11pm. You'll now be order such Brunch items as Shakshuka, Sunrise Poutine, and Crack-Wich, on Monday evenings. Plus, they will be serving Blackbird Doughnuts. If your weekends all too busy for you to get out for Brunch, then now you have Monday evenings to check out Brunch. I've always been a proponent of having breakfast items for dinner, and this is an appealing idea. Will we see other restaurants start offering Brunch menus during the week?

3) On April 22 and 23, Legal Sea Foods will honor Earth Day by offering two specials whose sales will be donated to the Environmental League of Massachusetts (ELM). Available at all Legal locations throughout the state, the specialty appetizer is a Lobster Spinach Oyster Trio baked with cheese and herbed crumbs ($12) and the entrée is Linguini & Clams sautéed with pancetta, garlic and white wine ($18.95).

Legal Sea Foods has partnered with ELM since 1996 and will generously give 100% of the proceeds, up to $10,000, of its two menu features on these days to help combat climate change and in protecting our land, water and public health.

4) On Saturday, April 29, from 1pm-5pm, The Wine ConneXtion, located in North Andover, is bringing Joanne Chang of Flour Bakery and Myers & Chang to the North Shore for a complimentary tasting of her famed Flour favorites paired with a selection of seasonal wines and fine cordials.

Guests can socialize and experience tasting a group of selected wines and cordials while sampling a unique take on Joanne’s famous Sticky Bun Kouign-amann, a round cake, made with viennoiserie dough containing layers of butter and sugar folded in, served with caramel goo, whipped cream and pecans. During the meet and greet with Joanne, guests will also have the opportunity to purchase a signed copy of her four published cookbooks.

Joanne is a super chef and I've often enjoyed treats from her bakeries. I'm also a big fan of her cookbooks, feeling they provide lots of valuable baking advice as well as many cool recipes. I strongly recommend you check out her visit to The Wine Connextion.

Tasting is complimentary. Walk-ins welcome all day, must be 21+.

5) Tonight, Scampo at The Liberty Hotel will debut “Jazzy Cocktail Nights,” a weekly late-night live music series that pairs sophisticated sounds with elegant cocktails and savory bites. Designed for Bostonians looking for a new twist on the nightlife scene, the Thursday night series, from 10pm-1am, will transform Scampo’s bar and lounge area into a sleek hideaway that showcases the talents of some of the region’s top music acts whose genres include jazz, vocals, Latin rhythms, funk and blues:

April 13: Ark, the duo of vocalist Danielle Angeloni and instrumentalist Alper Tuzcu that reimagine popular songs to Latin beats
April 20: Revolutionary Snake Ensemble, a traditional New Orleans jazz ensemble who also perform interesting covers and original music
April 27: The Sam Lee Trio, headlined by Mr. Lee, a top bassist in New England covering jazz, funk, R&B and rock
May 4: Paul Gaulin, a percussionist whose jazz trio spans genres including Latin, funk and blues
May 11: Mark van Bork, leader of VB & the Buzz, who transitions effortlessly through blues, soul, jazz and rock

With the new series comes a dedicated list of cocktails and bar bites available exclusively during the Thursday performances from 10pm-1am. For single-serve cocktails ($16 each), highlights include the Boulevardier, a stirred concoction of rye, Campari and sweet vermouth finished with an orange twist; Classy Champagne Cocktail served in a water glass with sugar cubes and a lemon twist; and, Roaring Violette with lychee, Violette, lavender, white wine and bubbles.

For those looking to take their imbibing game to the next level, there are sharable Punch Bowl Cocktails ($36) – that come shaken for two, served in festive brass pineapple-shaped vessels – like the Sparkling Jazz with Absolut, lime, Aperol and a prosecco float with floating orange pin wheels and Dubonnet Sangria with wine, fruit, anejo tequila and hibiscus with a ginger beer float and fresh fruit. For those with a late-night sweet tooth, there’s the Prohibition Milkshake ($36), a large format liquid treat of vodka, chocolate ice cream, crème de cacao, Kahlua and bubbles served with freshly made mini bacon doughnuts.

On the culinary side, there are a quintet of items that are available in addition to Scampo’s seasonal pizza offerings: Veal & Pork Meatballs in a 17-minute candeli sauce with shaved pecorino gremolata ($12); Fried Arancini with Pomodoro and parmesan ($10); Calamari a la Plancha with fennel salad and chipotle aioli ($10); Bruschetta with homemade ricotta, candied pistachios and warm guanciale ($11); and Lydia’s Stuffed Dates ($11).

2016: Favorite Restaurants & My Top 50

What were some of my favorite restaurants of the past year?

Let me continue the lists of my best recommendations and favorites of 2016. I have already posted my Top Ten Wine lists and my Top Ten Favorite Restaurant Dishes of 2016 and now I want to address my Favorite Restaurants of the past year as well as my Top 50 Restaurants.

This is certainly not a complete list but it is more a sampling of memorable restaurants I have experienced and/or posted about over the past year. You will even find a few Favorites from outside Massachusetts as I traveled a little bit this past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more Restaurant reviews, you can just search my blog posts for the past year.

Top Restaurant Experience: For the second year in a row, my top dining experience took place at Tasting Counter in Somerville.  The cuisine is inventive, complex, beautiful and absolutely delicious. The setting is cool and intimate, a twenty-seat counter where you can also watch the chef and kitchen staff preparing your food. They possess the largest Sake menu of any non-Asian restaurant in the Boston area and also have an intriguing selection of natural wines. Chef Peter Ungár has received numerous well-deserved raves and I continue to give Tasting Counter my highest recommendation. As I've said multiple times before, Chef Ungár is one of best chefs in the Boston area and you need to dine at his restaurant.

Favorite Seaport Restaurant: Committee, a Greek & Mediterranean restaurant, opened in July 2015 but I didn't start dining there until 2016, and became an immediate fan. The food is amazing, the wine list has many excellent selections and it has a top-notch cocktail program. You'll find intriguing Greek Spirits and compelling Greek wines. They also hold some delicious and informative wines dinners, such as a Taste of Cyprus. For my birthday this year, I could have dined anywhere I desired and I chose to go to Committee. It is the highlight of the Seaport neighborhood, but would be one of my favorites no matter where in Boston it was located.

Favorite Casual Restaurant: Last year, Ciao! Pizza & Pasta was my favorite new restaurant and it continues to be a top favorite, and I've probably dined there more than any other restaurant during the past year. The food and service remain consistently excellent, and I love their wood-fired pizzas and house-made pasta dishes. Prices are very reasonable considering the quality and quantity of food you receive. The owners, Edson Coimbra and Chef Marvin Posada, are the nicest and most genuine of people. I've brought many people here and everyone who has accompanied me has loved the place. If you haven't dined here yet, you need to make a New Year's resolution to immediately remedy that.

Favorite Tasting Menu: Asta only serves a few different tasting menus, and their cuisine is creative and tasty. It is a casual spot, with a homey atmosphere, and you'll be delighted at the elevated level of the cuisine. Be adventurous and you'll appreciate some amazing dishes. Their wine list is small but well-curated, with plenty of interesting selections. The restaurant received plenty of positive press after its opening, but it seems to have fallen off the radar of many, but it needs to return to your attention as they are producing compelling food.

Favorite Burger Restaurant: A&B Burgers opened in Beverly this year, having moved from Salem. They make a damn fine burger, using quality ingredients and a high-tech cooking device that enables them to slow cook their burger, without drying it out, before they grill it. The Sweet & Salty Cow is delicious, with Buratta, bacon, and fig jam while the new Shepherd's Pie burger, on their New Fall Menu, is also excellent. Besides their burgers, they make plenty of other delicious dishes, from Smoked Gouda & Chorizo Mac n' Cheese to Korean Sticky BBQ Wings. Their desserts are compelling too, from Churros to Apple Dumplings. They have a huge tequila list, make tasty cocktails as well as creamy adult milkshakes. You should visit here if you enjoy a great burger, or just excellent food in general.

Favorite Southern Restaurant: Located in Wakefield, The Porch is a casual Southern restaurant which makes all of their dishes from scratch. From scrumptious Fried Chicken to tasty Meatloaf, from tender Brisket to hearty Chicken Fried Steak, there is plenty of comfort food to please your belly. Get a side of their fresh baked (and amazing) Biscuits, with honey butter, or a slice of Cornbread. They even have an excellent Brunch on Sundays with some of the best bacon around. Prices are reasonable, especially on the Family-sized dinners, which can feed a family of four. They even have a liquor license, so you can enjoy a cocktail, local beer or wine with your meal.

Favorite Pop-Up Restaurant: Pop-ups are a great way to introduce people to some amazing food where the chefs don't have their own restaurant yet. Chef Moe Kuroki of OISA Ramen is bringing superb ramen to the Boston-area, participating in numerous pop-ups. I've attended a couple of these events, each time thoroughly impressed by the deep and complex flavors in her ramen. She often hand-makes her noodles and making the ramen is a lengthy process. Chef Kuroki is also passionate and personable, obviously in love with ramen.

Favorite New Seafood Restaurant: The menu may be small, but Luke's Lobster delivers on what it does serve. Their Lobster Roll is the king of their menu, their most popular item, but don't ignore the other items such as their Lobster or Crab Grilled Cheese. It is a casual spot and take-out is popular too. Prices are reasonable for the amount of seafood you receive in each dish. And I love the fact that they only serve sustainable seafood, which is certainly tough to find in many casual spots.

Favorite Brunch Restaurant: This was a tough choice as I've been to some excellent brunches this past year, but I'll give the crown to Puritan & Co., especially because of their large and creative pastry bar. They offer both breakfast and lunch options, such as the excellent Beef Patty Melt. You can also enjoy a cocktail, such as a Bloody Mary or House Mimosa. No matter what though, you must get a few selections from their Pastry Bar, such as Chocolate Pretzel Croissants, Indian Pudding Doughnuts, S'Mores Pop Tarts and more. Such a decadent culinary pleasure.

Runner-Up Brunch Restaurants: I have to give some recognition to two other local brunches which  I also recommend. Committee offers plenty of Greek-inspired brunch dishes, from Tyropita to Bougatsa, as well as lots of interesting cocktails, such as the Pigs & Booze and Bloody Marietta.  A&B Burgers also has an excellent menu of brunch options, including Burgers and Southern Biscuits & Gravy. And you should get one of their Sticky Buns.

Favorite Closed Restaurant: I am sad that AKA Bistro, which was in Lincoln, closed this year. It was one of my favorite spots, and my last dinner there, an amazing Sushi Dinner, showcased its excellence. However, it was a necessary business decision due to a number of factors beyond the control of the owners. I'm hoping the owners return to the restaurant world as it is a big loss without then. Chef Chris Chung is still around, appearing at a number of pop-ups, since the closure and I highly recommend you check out one of his events.

Favorite Rhode Island Restaurant: Matunuck Oyster Bar offers plenty of delicious local seafood, including oysters that they harvest in their own waters behind the restaurant. The seafood is reasonably priced, with ample portions, and they have a good wine list and cocktail program to accompany your food. They offer some Rhode Island seafood specialties and if you travel through Rhode Island, it is well worth making a stop here. And definitely order some of their Bourbon Oysters!

The Passionate Foodie's Top 50 Restaurants
In addition to the Favorites listed above, I've compiled a list of my own Top 50 Restaurants, those Massachusetts places where I'm sure to always have a delicious meal, whether a casual breakfast or a high-end French dinner. These are the places I seem to recommend the most to others, including some places where I dine on a regular basis. Many of these places have been listed on prior Favorite Lists, some for multiple years, and are all worthy of recognition and recommendation. There are also some new Favorites, places I only recently encountered but which I know I will be returning frequently. Please note that this is not a list of the "Best" Boston-area restaurants, but my own personal favorites.

Beverly
A&B Burgers

Boston
Asta
Bistro du Midi
Committee
Coppa
Dumpling Cafe
Erbaluce 
Island Creek Oyster Bar
L'Espalier 
Luke's Lobster
Myers & Chang
Nebo
Oishii 
Prezza
Taranta

Brookline
Taberna de Haro

Burlington
The Bancroft
Besito
Chopps American Bar & Grill
Osteria Nino
Sichuan Gourmet

Cambridge
Alden & Harlow
ArtBar
BISq
Craigie on Main
Little Donkey
Puritan & Co.
Tampopo
T.W. Food
Tupelo

Chelsea
Ciao! Pizza & Pasta

Ipswich
Clam Box

Lynn
The Blue Ox

Medford
Bistro 5
Tasty On The Hill

Saugus
Iron Town Diner

Somerville
Bergamot 
Bronwyn
Dali
The Painted Burro
Posto
Saloon
Tasting Counter

Stoneham
Fusion Taste
Taste of Siam
Three Amigos

Wakefield
The Porch

Waltham
Osteria Posto

Woburn
Gene's Chinese Flatbread Cafe
WuBurger

What were some of your favorite restaurants this year?

"Let's Talk About Sushi" At AKA Bistro

Since its opening in 2010, AKA Bistro, in Lincoln, has remained one of my favorite restaurants, a suburban gem which is located only a few minutes off Rt.128. It offers both French bistro cuisine as well as creative Japanese fare, especially innovative sashimi dishes. They source much of their ingredients locally and the seafood is always fresh. They serve lunch, dinner and brunch so there are plenty of opportunities to check out their menus.

One of my favorite dishes is their Moules Frites, the mussels within a compelling broth in which you should dip your crusty rolls. You might even just want a straw (which they actually provide for the broth in one of their Steamed Clam dishes). Their Miso Soup is one of the best I've ever had, putting to shame the thin, lackluster miso soups you find at a number of spots. Their wine list is strong on French wines, including Alsatian, and they also have a small, but well curated section of Japanese Sake.  If you haven't been there yet, I highly recommend you check it out.

Earlier this week, AKA Bistro held a special popup event, Let's Talk About Sushi, a collaboration between Master Sushi Chefs Chris Chung of AKA Bistro and Youji Iwakura of Atelier Kitchen Zen. They were assisted by Assistant Sushi Chef Philip Wolfe. The dinner, which cost $98 per person, offered essentially 12 courses of food, from an amuse-bouche to dessert, and most of the courses were Sushi

There were suggested wine and Sake pairings for each dish, and if you opted for all of those pairings, it cost about another $100. However, you could also choose just a few of the pairings, each which were separately priced. Some of selections included wines and Sake that were not usually available by the glass. I opted to get a bottle of Kubota Senju Tokubetsu Honjozo Sake ($58), a clean, dry and aromatic Sake that would pair well with the various Sushi dishes.

The event was held in the main dining area and the Chefs worked at one end of the room, fully visible to all of the diners. It was fascinating to watch the intensity of the chefs as they worked, to see the care and attention that went into each dish. They seemed to be perfectionists, ensuring that each dish met their strict standards. They made sure that each piece of nigiri had the proper ratio of rice for the size and type of the topping. Both Chris and Youji bring many years of sushi experience to the table and their exquisite skills were more than evident in the dishes that we were served.

Most of the Sushi dishes were Nigiri ('hand-pressed"), seafood or other items atop vinegared rice. However, each dish was more creative than just a piece of fish atop rice, adding other flavors and textures to elevate the dish. The fish and other main toppings still were the stars of each dish, but they had costarring additions to make each bite even more compelling. The freshness and quality of the toppings were evident and not a single dish was a failure. The dinner provided plenty of diversity and complexity, and I craved seconds of all of the various dishes. I'm not even sure I could choose a single favorite from all those tasty plates.

Chef Chris Chung, on the left, and Assistant Sushi Chef, Philip Wolfe, on the right.

Chef Youji Iwakura.

We began with an Amuse Bouche, Hand Crafted Tofu with uni, mirin sabayon, and dashi soy. A well balanced dish of creamy tofu, briny uni and the umami of the dashi soy. It reminded me of the salty foam of the sea, an excellent starting point for all of the seafood which was soon to come.

Next up was a Takiawase (appetizer), Sake Steamed Local Clams with white wine glacé, morel & fresh bamboo shoots. The broth was savory and stellar, though I expected it would be as AKA Bistro has always done a great job on broths with shellfish, from mussels to clams. You had to consume every bit of the broth as it was just that delicious. The tender clams were in contrast to the crunchy bamboo shoot, which added a little bitterness to the dish.

We moved onto our first Sushi dish, Kama Toro, which is part of the tuna around its collarbone. The Kama is high in fat, making it very tender, and its flavor is more concentrated that most other parts of the tuna. As this is a rare cut, it was a special treat. This Kama was marinated yakiniku, grilled over bincho tan, with nikiri-soy (a sweet soy sauce). This sushi was lightly warm, melted in my mouth like creamy butter and there was a light sweetness to the intense taste of the tuna. Simply superb. This was far above the usual tuna you have at sushi restaurants.

The Cured Sawara, which is Spanish Mackerel, was made with hibiscus vinegar, house made ume, and Okinanawa black sugar. In contrast to the Kama, this fish had a firmer texture and was a bit more oily (in a good way). There was also a nice contrast in this dish of the vinegar with a little sweetness. Another tasty Nigiri.

The Mategai, which are Razor Clams, were accompanied by a Shichimi Togarashi cured Meyer lemon slice. The meaty razor clams had even more texture and were chewier, though not in a bad way. They possessed a clean taste, enhanced by a bit of lemon, and the slight saltiness of the nori. The first three Sushi dishes offered a nice progression of textures and tastes.

The Bincho Maguro, which is Wild Albacore Tuna, was minute marinated in zuke-soy and fresh horseradish. Silky tuna, with a spicy kick, it had a texture closer to the Sawara. An excellent piece of tuna, far better than the average maguro you find in many other spots.

The presentation for this dish, Seared Hangar Steak, was cool as the glass held in the aromatic smoke. The steak was accompanied by black lava salt, burnt rosemary scent, AA choy (a Chinese vegetable also known as Taiwan lettuce), and blood orange kosho (a salted cured condiment). This was a Steak Nigiri, sitting atop vinegared rice. The beef had a smoky edge to it, with a strong flavor of rosemary, and nice acidity from the kosho. The beef was tender, with a nice texture, and it made for an interesting diversity after several dishes of seafood.

The Maitake Mushroom Mini-Musubi was sautéed in garlic oil and that atop toasted nori. We were told to roll up the nori, making our own little hand roll. It was savory and salty, with lots of umami and a hint of toastiness. A nice blend of flavors.

The Poached & Seared Monkfish, with shio koji (a seasoning) and brown butter, was topped by what seemed to be a pickled onion. The tender and lightly sweet monkfish was enhanced by the crunchy onion. The taste was clean and light, with savory notes giving some umami to the dish.

The Gyoku, Edomae Tamago, is essentially an egg omelet and was accompanied by truffle butter and sakura blossom salt. The truffle butter was like a powder atop the tamago. The rich and slightly sweet egg taste was enhanced by the umami-rich truffle taste and a mild saltiness. Definitely one of the top tamago dishes I've ever had.

Our last savory dish was Wan, a Noodle Soup, of Homemade Soba with salmon caviar and yam julienne. The aroma of this dish was so alluring and the taste delivered on those aromas, presenting an enticing savory broth, with the saltiness from the roe. The noodles had a good consistency, with just the right amount of bite to them. The yam slices added a bit of crunch to the dish, and also helped to cleanse your palate.

The final dish, which I didn't get a photo, was the Dessert, the Choux à la mode, basically an ice cream puff with azuki and amazake ice cream. Sweet and creamy, with a flaky pastry shell, it was a pleasing finale to this stellar dinner.

Overall, this was a stellar dinner and each and every dish succeeded. The diversity of ingredients, textures and flavors delighted the eyes and the palate. Kudos to the chefs for all of their hard work in creating this sushi dinner. Chef Chris Chung has also told me that they will be doing another Sushi popup in the future so I strongly encourage my readers to attend the next event. And if you haven't been to AKA Bistro yet, you should also check out their usual menu.

2015: Favorite Restaurants & My Top 50

What were some of my favorite restaurants of the past year?

Let me continue the lists of my best recommendations and favorites of 2015. I have already posted my Top Wine lists, Favorite Wine Related Items & Favorite Spirits, Cocktails & Drink Related Items. Yesterday, I posted my Favorite Restaurant Dishes of 2015 and now I want to address my Favorite Restaurants of the past year as well as my Top 50 Restaurants.

This is certainly not a complete list but it is more a sampling of memorable restaurants I have experienced and/or posted about over the past year. You will even find a few Favorites from outside Massachusetts as I traveled a little bit this past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more Restaurant reviews, you can just search my blog posts for the past year.

Top Restaurant Experience: Though I enjoyed some excellent dining experiences in the Boston area this past year, my top dining experience took place at Tasting Counter in Somerville. Chef Peter Ungár opened his restaurant in July, which I had eagerly awaited, and it has received many well-deserved raves from other reviewers too. The cuisine is inventive, appealing and absolutely delicious. The setting is cool and intimate, a twenty-seat counter where you can also watch the chef and kitchen staff preparing your food. I consulted on their Sake program & they now possess the largest Sake menu of any non-Asian restaurant in the Boston area. I highly recommend you check out Tasting Counter and expect that in 2016, Chef Peter Ungár's name will be on everyone's tongue

Favorite New Restaurant: So many interesting restaurants opened this year, so this wasn't the easiest decision to make. But, Ciao! Pizza & Pasta, which I reviewed Quality Food In A Small Package and An Update, is deserving for multiple reasons. First, its food, including wood-fired pizzas, house-made pasta, and paninis, are high-end quality and quite tasty, but at very reasonable prices. It is a small place, mostly takeout but with a handful of chairs at a counter, yet it doesn't skimp on anything. And it is located in Chelsea, enhancing their neighborhood, and could be the start to a culinary surge in Chelsea. It hasn't received much press yet but I'm sure you'll be hearing much more about in 2016. Get there now and find out why it earns my highest recommendation.

Favorite Bar Restaurant: Beneath Davis Square in Somerville, you'll find Saloon, a killer whiskey bar that also has an excellent food menu. Duck Wings to Lamb Merguez Sausage, Chicken Fried Rabbit Leg to Short Rib Pot Pie, and much more. It is elevated comfort food, perfect accompaniments to cocktails and whiskey. The menu changes on a regular basis so you can try new dishes all the time. And with over 120 Whiskies on their list, you'll need to fill your belly with some of their delicious food to soak up all that compelling alcohol.

Favorite Suburban, High-End Italian: Though it has only been open about a month, Osteria Posto in Waltham has already made its mark as an Italian steakhouse. From killer appetizers like Sweetbreads Marsala and Burrata, to delicious pasta like Agnolotti Dal Plin atop Goat Bolognese and Mafaldine, there is much Italian to enjoy. And their Steaks, like the tender Cap Steak, will also satisfy your more carnivorous cravings. Top notch service, an excellent cocktail & wine program, and an elegant ambiance, will all combine to make your dining experience memorable. It's open for lunch and dinner so make the trek to Waltham.

Favorite Suburban, Mid-Level Italian: Another compelling new restaurant this year, located in Burlington, is Osteria Nino. Reasonably priced, this Roman-inspired restaurant offers an ever-changing menu of scrumptious pasta dishes, delicious pizzas, hearty sandwiches, and much more. Enjoy dishes like Cacio e Pepe, Gnocchi with Lamb Ragu, and Bacon Pizza. With an all-Italian wine list, there are many interesting choices available, and their bar also produces some tasty cocktails. I lunch here on a regular basis and it remains consistently good. With all the new restaurants in Burlington, this is one that should be at the top of your list.

Favorite New Sandwich Restaurant: Though they have an extensive  breakfast and lunch menu, the specialty at Tasty On The Hill, located in Medford, is the Francesinha, a traditional Portuguese sandwich, especially in the Porto region. They serve six variations and I've enjoyed three of them so far. These are hearty sandwiches, topped by a tangy, savory tomato-based sauce and served with house-cut French fries. The Traditional is a meat-lovers fantasy, made with five different meats, from steak to bacon. If you want less meat, go for the Bacalhau, which only has salt cod. They even have a Vegetarian option. These sandwiches are unique in the Boston area and I highly recommend you try one.

Favorite New Inman Square Restaurant: As a long-time fan of Bergamot, I was excited when their sister restaurant, BISq, opened in Inman Square. Chef Dan Bazzinotti is creating some inventive and delicious food, including a roast leg of lamb which was silky tender and bursting with flavor. The restaurant also has a fascinating wine list, a cool cocktail program, and will satisfy your thirst, no matter what your taste. It is small and intimate, with a casual and fun atmosphere, and you need to visit to enjoy a compelling culinary experience.

Favorite New Burger Joint: New to Woburn, WuBurger will also be opening a second location in Inman Square in the near future. The Woburn location is reminiscent of an old-fashioned diner and they offer excellent burgers, reasonably priced and fully customizable. You can get one or two patties, with your choice of toppings, or you can try one of their other sandwiches or hotdogs. Get a side of Waffle Fries or a cup of meat Chili, and then end your meal with Richardson's ice cream. Fast, casual, and inexpensive, this is a great place for lunch or dinner.

Favorite Hotel Restaurant: Hotel restaurants sometimes are seen as lesser places, and that reputation is partially deserved, but there are a number of exceptions, such as Chopps American Bar & Grill at the Burlington Marriot. The menu is diverse, the dishes are prepared well, and their drinks program is excellent. Enjoy a thick steak or silky tuna, a dry-aged burger or a meat-covered pizza. Whether for breakfast, lunch or dinner, Chopps has you covered and it will show that hotel restaurants can produce culinary wonders.

Favorite New Maine Restaurant: The Velveteen Habit is a fine dining tavern, having taken over the old Arrows space. It impressed me, from its excellent cocktail program to its tasty & well-made cuisine, from its intriguing wine list to its impeccable service. Their dedication to providing much of their own produce from their garden and their reliance on many local purveyors is admirable. Portland is well known for its excellent restaurants but you don't have to drive that far. Instead, take a shorter drive to The Velveteen Habit and experience their cuisine & drinks program. You won't be disappointed.

Favorite New Maine Restaurant Neighborhood: Kittery, Maine is most known for its outlets, but it needs to be better known for its intriguing Foreside neighborhood which is becoming an interesting culinary destination, just across the river from Portsmouth. Enjoy Ramen and Pork Buns at Anju Noodle Bar, buy locally sourced meats at MEat Butcher Shop, and savor the light and flaky Crullers at Lil's Cafe. There are other restaurants in this neighborhood you can experience too and you should spend some time exploring this up and coming area.

Favorite Connecticut Restaurant: Miya's Sushi, a sustainable sushi restaurant in New Haven, Connecticut, remains my favorite spot. You can feel good about the food, which is both sustainable and nutritious. You won't be disappointed with all the tastes and flavors within each compelling dish. Make sure to save room for dessert too, at least a single bit worth of room for its Seven Deadly Sushi. It remains a very affordable restaurant and will continue to be so. Chef Bun Lai deserves every accolade and rave he has received and it garners my highest recommendation.

The Passionate Foodie's Top 50 Restaurants
In addition to the Favorites listed above, I've compiled a list of my own Top 50 Restaurants, those Massachusetts places where I'm sure to always have a delicious meal, whether a casual breakfast or a high-end French dinner. These are the places I seem to recommend the most to others, including some places where I dine on a regular basis. Many of these places have been listed on prior Favorite Lists, some for multiple years, and are all worthy of recognition and recommendation. This is not a list of the "Best" restaurants, but my own personal favorites and you can find my reviews of these spots on my blog.

Boston
The Beehive
Coppa
Dumpling Cafe
Erbaluce 
Island Creek Oyster Bar
L'Espalier 
Myers & Chang
Nebo
Oishii 
Prezza
Saus
Shojo 

Taranta
Toro
Troquet

Brookline
Fugakyu
Ribelle

Taberna de Haro

Burlington
The Bancroft
Besito
Chopps American Bar & Grill
Osteria Nino

Cambridge
Alden & Harlow
BISq
Craigie on Main
Flat Patties
Puritan & Co.
Tampopo
T.W. Food
Tupelo

Chelsea
Ciao! Pizza & Pasta

Ipswich

Clam Box

Lincoln

AKA Bistro

Lynn
The Blue Ox

Medford
Bistro 5
Tasty On The Hill

Saugus
Iron Town Diner

Somerville
Bergamot 
Bronwyn
Dali
The Painted Burro
Posto
Saloon
Tasting Counter

Stoneham
Fusion Taste
Taste of Siam
Three Amigos

Waltham
Osteria Posto

Woburn
Gene's Chinese Flatbread Cafe
WuBurger

What were some of your favorite restaurants this year?

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) Chef & Owner Brian Poe is rolling out an expanded brunch menu at CLUCKIT! in the South End. Beginning this Sunday, Chef Poe will be serving up more heat-filled piri-piri offerings and other classics on the corner of Tremont Street and Massachusetts Avenue.

For starters, options include Zanzaipoe Pizza (goat cheese, peaches, mint, prosciutto, tandoori naan & arugula - $7.95); Calamari (piri lime sauce, honey glaze - $9.95); Wings (grilled - $9.95); House Salad (Bibb lettuce, avocado, mint, tomato, onion, cucumber, cumin, lemon yogurt dressing - $6.95); and the Portuguese-style Cassava Fries (molho cru mild dipping sauce - $4.95). CLUCKIT! also will offer a variety of side orders ($3.95 each) such as Cucumber Salad; Watermelon Salad; Black-Eyed Pea Salad; African Rice; Corn on the Cob; Piri Grilled Vegetables; and, Bacon.

Chef Poe also is serving up nine signature brunch plates with selections like French Toast (molasses grilled banana, blackberry piri jam, whipped cream - $12.95); Breakfast Plate (cheesy scrambled or fried eggs & piri confit potatoes and toast - $11.95), Signature Omelette (mushroom, basil, cherry tomato, truffle & brie cheese - $12.95); Omelette (ham, bell pepper, American cheese, home fries, toast - $13); Chicken & Waffles (piri fried wings, apple maple butter & cranberry compote - $10); Ja-Nee Taco & Egg (piri braised chicken, mango slaw, roti & a fried egg - $6.95); Moons Over My Roti (ham, Velveeta, fried egg, roti - $6.95); Pork Belly (fried egg, spicy watermelon piri salsa, arugala - $10.95); Brunch Burger (classic Estelle’s burger, cheese, fried egg and fried onions - $13.95); and, Waffles (sundried cranberry gastrique - $10).

CLUCKIT! is open for brunch from 11:00am to 2:30pm on Sundays.

2) “Happy Hour” is about to get even happier at Haru in the Back Bay. Beginning August 17, Haru will revamp its afternoon and late-night bar and lounge menu to include seven newcomers that are brimming with treasures from land and sea.

Available for $8-and-under, Haru’s new offerings infuse Japanese culinary delights into a social bar experience and include Kushiage, skewers of flash fried shrimp and avocado with yuzu ponzu sauce ($6); Char Sui Pork Bun, a steamed bun with grilled pork belly, namasu, cabbage and cilantro ($6); the four-piece Yuga Roll, with spicy salmon, lemon and cucumber rolled in rice, sesame seeds and nori, topped with eel and massago and served with spicy mayo ($7); the soy-and-curry braised Tempura Short Rib, with romaine lettuce, herb salad and pickled onions ($8); a tender Chicken Satay, marinated in coconut curry with almond dipping sauce ($6); the spicy Wasabi Fritters, seasoned with Ichimi Togarashi flakes and infused with shiitake mushrooms, served with lemon dressing ($6); and slow-cooked Spare Ribs, marinated in lemongrass and chilies, grilled to perfection.

3) Chef Jacky Robert of Ma Maison Jacky Robert and a quartet of his well-known colleagues from the culinary community, will cook up a storm to raise funds for On Board For Kids, a charitable foundation that has donated close to $50,000 since 2012 to a trio of causes aimed at feeding hungry children in disaster-ridden foreign lands.

The one-night event will take place on The Music City Queen, an authentic steam-driven paddleboat departing from the Rowes Wharf Ferry Terminal in Boston at 5:30 PM on Saturday, September 12 with a live jazz band on board.

Every cent raised for On Board For Kids directly:
* Feeds street kids aged 7 thru 12 in the Philippines thru school meals
* Provides basic nutrition to kids affected by earthquakes in Nepal
* Contributes to building a pre-school for at-risk kids in a remote Colombian village

Chefs cooking aboard the sunset cruise this year include:
Peter Ballarin, Chef-Owner, The Hungry I, Boston
Dante de Magistris, Chef-Owner of Dante (Cambridge) and Il Casale (Belmont and Lexington)
Jacky Robert, Ma Maison, Boston
Thomas John, Chef-Owner, Piperi Mediterranean Grill, Boston
Chris Chung, Chef-Owner of AKA Bistro, Lincoln, MA

4) Chef Brian Poe is introducing new dishes to the brunch menu at Bukowski Tavern in Cambridge. Beginning this Saturday, Chef Poe will be serving up classic comfort food and other favorites in the heart of Inman Square.

For starters, “Hungover” options include Chips (homemade sweet potato chips, prosciutto, onion strings + green kosho tabasco - $8), Cauliflower (celery root, cauliflower chips, charred cauliflower, creamed kefir and onion - $6), Sweet Tater Tots (sage maple butter, French sea salt - $9), Fontina Bites (Prosciutto-wrapped fontina cheese, corn sauce - $9), and Grilled Corn (chipotle aioli, Cotija cheese, lime - $4.95).

“Dainty” options will include the Grilled Caesar (parmesan toasted croutons, dressing - $11.95), Summer Salad (mixed greens, watermelon, strawberries, feta, roasted pistachios, dried cranberry champagne vinaigrette - $11.95) and, Heirloom Tomato Salad (heirloom beefsteak tomatoes, fresh mozzarella, basil, balsamic vinaigrette - $11.95).

Poe also is serving up nine “Eggscessive” brunch plates with selections like the Buk Breakfast (scrambled eggs, bacon, toast - $10.95); Signature (basil pesto portabella, tomato, brie cheese, cherry tomatoes, truffle - $12.95); White Trash Cheese Chilequiles (flour tortillas casserole, white trash cheese dip, weenies, jalapenos, topped with fried egg - $12); Moons Over My Dilla (breakfast quesadilla stuffed with Velveeta, ham, fried egg, salsa fresca & Poe’s taco hell sauce - $10); Buk Burger (tomato, onion, pickle, lettuce, cheese, veal demi - $12.95; with an egg -$ 14.95); Avocado Burger (black beans, potatoes, black quinoa, cilantro lime crema - $12.95; with an egg - $14.95); and, Crab Cake Sandwich (poached egg, serrano chile- cilantro crab cake, mango hazelnut puree on a bun - $13.95).

Bukowski Tavern is open for brunch service on Saturday and Sunday from 12:00pm until 2:30pm.

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) On August 20, from 6:30pm-11pm, Brass Union will christen their newly renovated outdoor patio by hosting a luau-themed celebration. Dubbed “Luau in the Square,” this summer soiree will transform Brass Union’s dueling al fresco areas into a Polynesian-style hideaway complete with tropical treats as well as festive torches, totem poles, lanterns and leis.

From the bar, Beverage Director Paulo Pereira will feature handcrafted sips from Privateer (Ipswich, MA) including the Privateer Patio Punch (Privateer Silver, black tea, citrus, pineapple, sugar - $10), the Mamma Jamma (Privateer Amber, mango, citrus, allspice, cinnamon, orgeat - $12) and Bounce, Boogie & Bump (Privateer tiki-inspired gin, orange, cherry, pineapple, Benedictine, bitters, lime, soda - $12). Executive Chef Jonathan Kopacz will create Polynesian bites including Pork Cheek Skewers ($7) and Vegetarian Skewers ($6), in addition to dishing out fresh tortilla chips with a mild tomatillo salsa ($3).

For additional luau entertainment, resident deejay Jeff Wallace will play the soothing sounds of the Hawaiian Islands and there will be a prize for whoever dons their best themed attire. Additionally, Brass Union will resurrect its patio games and there will be a custom photo booth with beachy décor to capture memories of this pop-up sanctuary in the heart of Union Square. Grab your hula skirt, leis and best Hawaiian shirts to help Brass Union celebrate summer in the city in a most festive way.

COST: Complimentary admission. Food and beverage specials available at a la carte pricing.
This event is reserved for ages 21+ with proper ID. Luau-themed attire encouraged.

2) Craft ramen with the works and hyper local inspired plates. Expect hand made ramen in ogusky ceramics, tasty plates + japanese whiskey and live blues. This is the 3rd Whisk Pop-up supper at their new home in JP. The space is moving ever forward as they build the restaurant and this is their way of sharing the ride.

The Whisk team, chefs Jeremy Kean and Philip Kruta, are hosting their third Whisk At Fazenda pop up Supper Club event in their new Fazenda Café. The newest Pop Up will feature craft ramen with the works in Ogusky ceramics, other hyper local inspired tasty dishes, Japanese whiskey and live blues. Some dishes are shared and some are not. All items also available a la carte.

MENU
Oysters on Moss (Pickled Blackberry, Basil Granite)
Aged Duck Ramen + The Works (all local)
Bens Wild Mushroom Ramen + The Works (all local)
Roasted Oysters and Biscuits (Sorrel Butter, Nasturtium Jelly)
Clay Baked Pork Belly (Roasted Berries, Rhode Island Rose Hip Smoke, Parsley Pudding)
Baked Oysters and Pork Belly (Ramp Butter, Sourdough)
Wild Mushroom Pie (Flowers, Sugar Beans Goat Cheese, Wild Onions)
** This menu is hyper local and subject to change based on what is available **

WHEN: Thursday, August 20 &; Friday, August 21.  Reservations starting at 6 PM to 11PM.
Reservations: Please call  617-756-7571

3) AKA Bistro is currently offering their own DineOut specials for the rest of the month, for both lunch and dinner. Lunch is $20.15 and Dinner is $33.15, Check out their 3 Course Lunch Menu, from Spicy Tuna Tartare to Fish Tempura. You cna also check out their 3 Course Dinner Menu, from Suzuki Ceviche to Sashimi Platter. I suspect the menu may change during different weeks, but I'm sure the menu items will all be compelling. This is always one of my favorite restaurant week experiences and I highly recommend you check it out. I know that I will be dining there at least a couple times.

4) Boston’s 7th Annual New England Dessert Showcase will take place on Saturday, September 19, from 12pm to 5:30pm. Visitors will sample indulgent, new dessert creations, old favorites and even some healthier dessert options from over twenty local exhibitors at the Westin Waterfront Hotel. 

General Admission, VIP and Private Tasting tickets are available. VIP ticket holders will receive admission to The Showcase, access to the Kickoff Party on Friday, September 18th and admission to the After Party following The Showcase. Private Tasting tickets include everything in the VIP package, all day admission, as well as early access to have an intimate private tasting with select exhibitors.

Saturday, September 19
12:00pm – 2:30pm: Session I
3:00pm – 5:30pm: Session II

Tickets are available for $30-$75 depending on ticket tier. Child tickets are available for $10-$15. General Admission tickets will be available at the door on a capacity only basis. Contact for group rates.

Tasting Counter: Putting Sake On The Menu

It can be paired with appetizers, entrees and dessert. It works well with a myriad of cuisines from Italian to French, Mexican to Spanish. It is an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question yet few restaurants, except for Asian spots, take advantage.

That needs to change.

I'm talking about Sake, that wondrous Japanese alcohol made from rice, which is unfortunately neglected by most non-Asian restaurants. I've previously written about how well Sake pairs with food, in articles such as The Science Of Sake & Food Pairings, Pairing Cheese & Sake, and Sake For Thanksgiving. I've presided at Sake dinners, pairing it with Italian cuisine at Prezza and French cuisine at AKA Bistro. Despite these inroads, Sake is still scarce on the menus of non-Asian restaurants in the Boston area. You're extremely lucky if you can even find a single Sake on such menus.

That has begun to change. 

Last December, in my year-end Favorite Restaurants post, I noted that my Most Anticipated Restaurant Opening was the Tasting Counter, owned by Chef Peter Ungár. As I said then, Chef Ungár "is a highly skilled chef, who I believe is one of the best in this area, and has remained beneath the radar for many diners in the Boston area." The Tasting Counter will be opening soon, offering a twelve course tasting menu, with ten drink pairings. I've seen the initial menu and it should be an exceptional meal.

In addition, the Tasting Counter will also have the largest Sake menu of any non-Asian restaurant in the Boston area! That is quite an accomplishment, one showing a passion for Sake and confidence in its ability to pair well with a variety of dishes. With the tasting menu, you will have the option of pairing it with 10 different Sakes, from Sparkling Sake to Nigori, Honjozo to Junmai. The Sake list will change over time, offering new experiences with the various dishes.

When is the last time you tasted ten different Sakes? When is the last time you drank Sake with a non-Asian meal? Many people have probably never had either of those two  experiences so the Tasting Counter is offering something unique. At the Tasting Counter, you can opt for a wine or beer pairing, but you also can choose to expand your horizons with a Sake pairing.  

Recently, Chef Ungár retained my services to create the Sake program for his new restaurant, and we worked together to put together an initial list of 10 Sakes, obtained from Classic Wine Imports and Ruby Wines..The Sakes are generally from small, artisan breweries, and include Sakes which may be organic, made from heirloom rice, use traditional production methods, and more. The list is diverse, showcasing a wide range of Sake types and styles. It will be an excellent introduction to Sake for any diner, and the pairings will expand your palate and mind.

The change needs to continue.

We need more non-Asian restaurants to place Sake on their menus. They need to understand that Sake can pair well with any cuisine, and it may even pair better than wine with different foods. Sake is still a niche beverage and to help it become more mainstream, it needs to be available at more non-Asian restaurants. Most consumers think Sake is only for Asian food, but that misconception needs to change and restaurants can help destroy this myth by adding Sake to their menus. Let's hope that the Tasting Counter is but the first of many restaurants to take this great leap forward by showcasing Sake.

If your restaurant is interested in adding a Sake program, feel free to contact me and I can assist you with that endeavor.

Friday Sips & Nibbles

I am back again with a special Friday edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) Mark your calendars for Sunday, June 7, from 3:30PM – 5:00PM as Beacon Hill Hotel & Bistro hosts “Sparkle VIII,” an event billed as “…an afternoon of fashion, food & fun.” The event will bring together people from around Greater Boston to sip cocktails, enjoy light fare and finger foods, and view the latest styles during an afternoon charity fashion show to benefit Rosie’s Place, a sanctuary for poor and homeless women.

This year’s special guest hosts will be Erica Corsano, lifestyle editor and social columnist at The Boston Herald, and Jenny Johnson, co-host of NESN’s “Dining Playbook.” Modeling the latest summer fashions will be editors, producers, writers and on-air talent from some of Boston’s most prominent media outlets. Graciously donating their time to this year’s event will be: Nelly Carreño, meteorologist for NECN, Sean Donovan, social media maven aka “BostonMo,” Cheryl Fenton, freelance lifestyle magazine writer and Digital Editor for Boston magazine's Weddings, Jacqueline Houton, editor of The Improper Bostonian, J.C. Monahan, co-anchor of WCVB-TV's “NewsCenter 5 at 5:00” and "Chronicle," Lisa Pierpont, editor of Boston Common magazine, Bree Sison of WBZ “This Morning,” Janet Wu, anchor/reporter for WHDH Channel 7.

The all-inclusive $30 admission price is not only a front row seat to the afternoon fashion show, set in communal seating to encourage gab and gossip, but also includes: gourmet hors d'oeuvres, (1) cocktail provided by Brockman’s Gin (full cash bar also available), an exclusive “Sparkle VIII” discount giving attendees 15%-20% off at all participating vendors, and a complimentary gift bag filled with goodies galore. A percentage of proceeds from the event will go to Rosie’s Place.

Tickets are required and can be purchased by calling Beacon Hill Hotel & Bistro at 617-723-7575 or visiting sparkle8.eventbrite.com. Tickets are non-refundable. This is a 21+ event.

2) Share Our Strength’s Taste of the Nation takes place on Tuesday, June 9, and has a stellar lineup of Chefs and restaurants that will be participating. More than 70 restaurants will join SOS Founder Billy Shore to participate in one of the year’s hottest culinary events. The annual tasting event will feature the city’s top chefs, sommeliers and mixologists united for a cause: making sure all children in this country get the healthy food they need, every day.

Some of This Year’s Participating Restaurants Include:
- Lincoln Tavern
- Belly Wine Bar
- Craigie on Main
- Abby Lane
- Tremont 647
- Bistro du Midi
- Bergamot
- Alden and Harlow
- Sweet Cheeks Q
- Ribelle
- Loyal Nine
- TRADE
- Tico
- West Bridge
- Davio’s
- Grill 23
- Harvest
- 80 Thoreau
- Fairstead Kitchen

Proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America. Led by a distinguished Chef Council, Boston’s culinary tastemakers will provide guests with scrumptious bite-size fare, craft cocktails, and desserts of all kinds. One in five children in this country struggles with hunger, including more than 270,000 kids in MA. No Kid Hungry is ending childhood hunger in this nation by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget.

WHEN: Tuesday, June 9, 7pm-9:30pm
VIP Admission starts at 6pm
COST: Tickets are $95 for General Admission and $150 for VIP admission. Tickets can be purchased by logging onto www.nokidhungry.org/boston.

3) On Friday, May 1, Shake Shack® kicked off its 4th Annual Great American Shake Sale benefiting No Kid Hungry®. The Great American Shake Sale is a company-wide cause marketing initiative taking place May 1-31 at all U.S. Shake Shacks (excluding stadiums and airports). The goal is to raise awareness and funds for No Kid Hungry in its effort to end childhood hunger in America, where 1 in 5 children do not have consistent access to adequate food.

Throughout May, Shake Shack guests who donate $2 or more to No Kid Hungry will receive a card for a complimentary hand-spun shake—valued at $5—redeemable on their next visit. One hundred percent of donations will benefit No Kid Hungry.

Thanks to the incredible support of its guests in 2014, Shake Shack surpassed its goal to raise $300,000 by more than $38,000. This year, Shake Shack’s new goal is to raise $350,000. If reached, Shake Shack will achieve the significant milestone of donating a total of $1 million to No Kid Hungry in the four years since the launch of the Great American Shake Sale.

Donations to No Kid Hungry help connect children to the healthy food they need through essential nutrition programs like school breakfast, summer meals and classes that educate low-income families on how to cook healthy, affordable foods. Just $2 can provide kids with 20 meals. If Shake Shack reaches its goal to raise $350,000 this year, that’s 3.5 million additional meals for hungry children in America.

4) Now in its 18th year, Chefs in Shorts brings together a group of the area’s top culinary talents who fire up the grills and create their favorite dishes during this expansive outdoor, summer-in-the-city barbeque hosted at the Seaport World Trade Center. Join some of Boston’s best chefs for an evening of grill-offs, desserts, beer, wine and fun to benefit Future Chefs, a local nonprofit focused on first careers in the culinary arts.

WHEN: Friday, June 19, from 7pm-9:30pm
COST: $80 per person (includes admission with complimentary beer, wine and culinary tastings)
TICKETS: Tickets now available online at: https://chefsinshorts.eventbrite.com.
MORE INFO: This event is 21+ and requires proper identification.
BENEFICIARY: Future Chefs’ mission is to prepare urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field and to support them in developing a broad base of transferable skills as they transition into the working world.

5) Leave the cooking to Prezza this Mother’s Day, Sunday, May 10, from 4pm-9pm, and treat her to an escape in Italy – sans passport. In addition to serving the regular menu focused on Old World-style cuisine, Owner & Chef Anthony Caturano will be dishing out seven specials at his famed North End eatery.

To start, there are Fried Clams (fennel and caper remoulade sauce - $16), Eggplant Parmigiano (basil, roasted tomato and mozzarella - $14) and Buffalo Mozzarella (tomato, basil and aged balsamic - $16). For the pasta course, Chef Caturano will serve up Gnocchi (San Marzano tomatoes and basil - $18) and Linguine (clams, ramps and butter - $18). There also will be two special entrees, Veal Saltimbocca (crispy prosciutto, sage, roasted potatoes and broccoli rabe - $26) and Chicken Parmigiano (tagliatelle and San Marzano tomatoes - $26).

For reservations, please call 617-227-1577