If I were single, I know which restaurant I would frequent, Myers+Chang. Why? Because that is where so many women are dining. Almost 85% of the restaurant's customers are female. A staggering statistic which shocked me when I first heard it.
In the current Stuff Magazine (11/17-11/30/09), there is an interview (p.58) with Christopher Myers, co-owner of Myers+Chang. Christopher stated that their clientele is almost 85% women. He believes that might be due to the restaurant serving many small plates. He assumes that many men in Boston don't want to share plates with others, or eat off a plate that is sitting in front of another.
I also spoke with Chef Joanne Chang, Christopher's wife and co-owner of the restaurant. She confirmed the statistic about their clientele and further supported the potential reasons for such. Though the restaurant often sees groups of women dining together, they rarely see groups of men there. Usually, the men that do dine there are accompanied by women. It does not seem the type of place that businessmen choose for business meetings.
So, is there such a gender difference over sharing small plates? Do men have problems sharing small plates with other men? If so, why do they feel that way? Are women just more social and willing to share?
Until I learned the statistic about Myers+Chang, I would not have imagined it was a place frequented far more by women. To me, it was a restaurant that should appeal to both men and women. I saw nothing inherently feminine about the restaurant. Plus, I am not bothered by sharing small plates with a group of my male friends, and have done so at other small plate restaurants.
But now that I have pondered about it, I can understand how some men might feel. Sharing plates can be seen as an intimate act, and probably not appropriate for most business meetings. And some men probably don't want to do something that intimate, even with their male friends. It may seem more an act they would only do with a wife or girlfriend. A brief poll of several men on Twitter showed a division, that some men felt like me while others did have issues with sharing plates.
It might be just a cultural matter particular to American men, or men from similar cultures. For example, in numerous Asian cultures, sharing plates is very common. So maybe they would not have the same issue as American men.
But why doesn't a group of men go to Myers+Chang and each order their own group of small plates? Nothing says they have to share the dishes they order. They are missing out on some great food. And all of the women that are there! Maybe these men should reconsider their position.
Showing posts sorted by relevance for query myers. Sort by date Show all posts
Showing posts sorted by relevance for query myers. Sort by date Show all posts
Wednesday, November 18, 2009
Tuesday, July 14, 2009
Myers & Chang: Dim Sum
Seeking a nontraditional brunch? Want to skip the eggs and pancakes and try some more innovative cuisine? If so, I have a great suggestion for you: Sunday Dim Sum at Myers & Chang.
Their Dim Sum is a bit nontraditional, but basically consists of over 25 small plate options, costing $3-6 each. It runs every Sunday from 11:30am-4pm. Their brunch is still relatively new so is subject to some changes as they endeavor to improve it through their experiences, as well as to add new dishes.
I have had a few delicious lunches, a couple I previously reviewed, at Myers & Chang. So I was intrigued about their Dim Sum and finally stopped by on a recent Sunday to check it out. The small plate concept really appeals to me and I think it is a great way to survey a cross-section of a restaurant's cuisine. Myers & Chang has succeeded, creating a delicious and interesting Dim Sum Brunch and which I fully recommend.
The menu currently is divided into Dim Sum (10 choices for $5 each), Stuffed Bao (6 choices for $4 each), Fried Dumplings (3 choices for $6 each), Noodles (2 choices for $3 each), Rice (2 choices for $5 each), and Sides (4 choices for $6 each). There may be a couple specials as well. There is plenty of variety on the menu, and it includes smaller portions of some of their regular menu items.
We began our meal with a bowl of complimentary shrimp crisps, of which I have talked before. See my previous review for more information about these crisps and other of the dishes below which are smaller versions of items on the regular menu.
The Sweet Potato and Chinese Sausage Fritter ($5) is nicely crispy on the outside, with a soft, moist interior with a definite sweet potato flavor and spicy sausage. A nice combination of flavors and textures.
Mama Chang's Pork Dumplings (3 for $6) were similar to what I have eaten here before, except they were more fried. My prior dumplings were just pan fried on one side. So these had a crispier exterior, which tasted very good too. As I said before, these are excellet dumplings, filled with plenty of meat and veggies.
The Wok-Roasted Lemongrass Mussels ($5) are a smaller portion of a regular menu item. And they were as tasty for brunch as they were when I had them for lunch.
We had two different Stuffed Bao ($4 each), one with roasted duck and the other with soy braised chicken. The steamed bun which acts as the bread is soft and light, and contains plenty of flavorful and tender meat. I enjoyed both the duck and chicken, and want to try their braised short rib and Asian pear Bao.
The Tea-Smoked Pork Spare Ribs ($5) are also on the regular menu and this dish is only a tiny bit smaller than the regular dish. I love these incredibly tender ribs, which come off the bone very easily. Plenty of meat with a delicious glaze.
The Nasi Goreng ($5) is another small version of a regular menu item, and another good choice. (I ordered several dishes I have previously eaten because my dining companion, my mom, had never been to Myers & Chang. So I wanted her to experience some of the excellent dishes I knew she would love.)
Something new to me were the Shrimp and Corn Fritters (4 for $5) which come with a cilantro lime sauce and an aioli. These were absolutely heavenly! Light, fluffy and flavorful with real kernels of corn. The shrimp, corn and spice flavors melded well together and I didn't think they needed any sauce. I liked their clean flavor and felt they were fine on their own. I could have sat and easily eaten a dozen of these fritters.
Chef Matthew Barrows was working the brunch and spent a little time chatting with us, asking us whether we enjoyed the dishes. He was quite personable and his passion was evident. He asked whether we wanted to try a new dish he was working on and we eagerly assented. It was a Seared Scallop in Sweet Corn Sauce with Chili Sauce. Chef Barros prepared the dish while we watched and it was excellent. The good-sized scallop was perfectly cooked and the sauce was very tasty, a nice sweetness to it, and it went very well with the scallop. That corn sauce would work well with other dishes too. You may see this dish on their Dim Sum menu in the future.
Service was excellent, as usual. Overall, I was very pleased with their Dim Sum Brunch and I will certainly return. All of the dishes I had were delicious. Plus, overall it was a good value with plenty of food for a reasonable price. I am sure that it will also continue to get better over time, with new and innovative dishes to tantalize the palate. Maybe I will see you there some time.
Myers & Chang
1145 Washington St (South End)
Boston MA
Phone: 617-542-5200
Their Dim Sum is a bit nontraditional, but basically consists of over 25 small plate options, costing $3-6 each. It runs every Sunday from 11:30am-4pm. Their brunch is still relatively new so is subject to some changes as they endeavor to improve it through their experiences, as well as to add new dishes.
I have had a few delicious lunches, a couple I previously reviewed, at Myers & Chang. So I was intrigued about their Dim Sum and finally stopped by on a recent Sunday to check it out. The small plate concept really appeals to me and I think it is a great way to survey a cross-section of a restaurant's cuisine. Myers & Chang has succeeded, creating a delicious and interesting Dim Sum Brunch and which I fully recommend.
The menu currently is divided into Dim Sum (10 choices for $5 each), Stuffed Bao (6 choices for $4 each), Fried Dumplings (3 choices for $6 each), Noodles (2 choices for $3 each), Rice (2 choices for $5 each), and Sides (4 choices for $6 each). There may be a couple specials as well. There is plenty of variety on the menu, and it includes smaller portions of some of their regular menu items.
We began our meal with a bowl of complimentary shrimp crisps, of which I have talked before. See my previous review for more information about these crisps and other of the dishes below which are smaller versions of items on the regular menu.
The Sweet Potato and Chinese Sausage Fritter ($5) is nicely crispy on the outside, with a soft, moist interior with a definite sweet potato flavor and spicy sausage. A nice combination of flavors and textures.
Mama Chang's Pork Dumplings (3 for $6) were similar to what I have eaten here before, except they were more fried. My prior dumplings were just pan fried on one side. So these had a crispier exterior, which tasted very good too. As I said before, these are excellet dumplings, filled with plenty of meat and veggies.
The Wok-Roasted Lemongrass Mussels ($5) are a smaller portion of a regular menu item. And they were as tasty for brunch as they were when I had them for lunch.
We had two different Stuffed Bao ($4 each), one with roasted duck and the other with soy braised chicken. The steamed bun which acts as the bread is soft and light, and contains plenty of flavorful and tender meat. I enjoyed both the duck and chicken, and want to try their braised short rib and Asian pear Bao.
The Tea-Smoked Pork Spare Ribs ($5) are also on the regular menu and this dish is only a tiny bit smaller than the regular dish. I love these incredibly tender ribs, which come off the bone very easily. Plenty of meat with a delicious glaze.
The Nasi Goreng ($5) is another small version of a regular menu item, and another good choice. (I ordered several dishes I have previously eaten because my dining companion, my mom, had never been to Myers & Chang. So I wanted her to experience some of the excellent dishes I knew she would love.)
Something new to me were the Shrimp and Corn Fritters (4 for $5) which come with a cilantro lime sauce and an aioli. These were absolutely heavenly! Light, fluffy and flavorful with real kernels of corn. The shrimp, corn and spice flavors melded well together and I didn't think they needed any sauce. I liked their clean flavor and felt they were fine on their own. I could have sat and easily eaten a dozen of these fritters. Chef Matthew Barrows was working the brunch and spent a little time chatting with us, asking us whether we enjoyed the dishes. He was quite personable and his passion was evident. He asked whether we wanted to try a new dish he was working on and we eagerly assented. It was a Seared Scallop in Sweet Corn Sauce with Chili Sauce. Chef Barros prepared the dish while we watched and it was excellent. The good-sized scallop was perfectly cooked and the sauce was very tasty, a nice sweetness to it, and it went very well with the scallop. That corn sauce would work well with other dishes too. You may see this dish on their Dim Sum menu in the future.Service was excellent, as usual. Overall, I was very pleased with their Dim Sum Brunch and I will certainly return. All of the dishes I had were delicious. Plus, overall it was a good value with plenty of food for a reasonable price. I am sure that it will also continue to get better over time, with new and innovative dishes to tantalize the palate. Maybe I will see you there some time.
Myers & Chang
1145 Washington St (South End)
Boston MA
Phone: 617-542-5200
Thursday, September 25, 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) Lovin’ Spoonfuls is a Boston based, 501c3 non-profit organization that is legitimizing local, immediate, and responsible food rescue. They facilitate the rescue and distribution of healthy, fresh food that would otherwise be discarded. Lovin’ Spoonfuls works efficiently to deliver this food directly to the community organizations and resources where it can have the greatest impact.
Each year Lovin’ Spoonfuls hosts The Ultimate Tailgate Party,is a yearly benefit featuring 16 of Boston’s “MVP” chefs cooking high end versions of their favorite tailgate food, a silent auction, entertainment and much more. The theme of the event reflects the Lovin’ Spoonfuls mission: battling hunger is a team sport.
This year, Lovin’ Spoonfuls is thrilled to honor founding Culinary Board Members Joanne Chang and Christopher Myers during the VIP hour, for their inaugural and continuing support of their work. As Chef + Owner of Flour Bakery & Cafe, Joanne has become a nationally renowned author, and together with her husband, celebrated restaurateur Christopher, they own and operate Myers + Chang, the acclaimed South End restaurant. Christopher and Joanne are beacons for the charities they support and ingrained in the fabric of the Boston community.
On Sunday, November 9, Lovin' Spoonfuls will host the fourth annual Ultimate Tailgate Party and celebrate their upcoming 5th anniversary, all while overlooking Boston’s scenic waterfront at Sam's. The event will is sponsored by Bank of America and the John W. Henry Family Foundation.
The annual event, also hosted by Esti & Drew Parsons who are co-owners of Sam’s, features an all-star team of Boston’s premiere chefs who will once again join the party by cooking their own creative takes on their favorite tailgate food. Guests will be able to enjoy creative comfort food from Lovin’ Spoonfuls Culinary Board Members Jamie Bissonnette (Coppa and Toro), Joanne Chang (Myers + Chang and Flour Bakery), and newest Culinary Board member Michael Scelfo (Alden & Harlow), as well as Karen Akunowicz (Myers + Chang), Asia Mei (Sam's at Louis Boston), Colin Lynch (Menton, No. 9 Park), Louis DiBiccari (Tavern Road), Matthew Gaudet (West Bridge), Will Gilson (Puritan & Co.), Tiffani Faison (Sweet Cheeks), Daniel Bojorquez (La Brasa), Jason Cheek (Merrill & Co.), Steve Postal (Commonwealth), Christine & Carla Pallotta (Nebo), Jason Albus (Fairsted Kitchen), the team from Mei Mei Street Kitchen, and Keith Pooler (Bergamot).
The Ultimate Tailgate Party kicks off with an exclusive VIP hour featuring a dazzling display of cheese & charcuterie, courtesy of Wasik's Cheese Shop and Josh Smith of New England Charcuterie, from 6pm-7pm. A limited number of VIP tickets are available for $250, which allows guests entry into the VIP hour and includes all the cheese and charcuterie you desire, champagne, a meet & greet with the chefs, exclusive "buy it now" privileges for all silent auction items, and a VIP gift bag full of swag from some of our local supporters. Last but certainly not least, the VIP hour features an intimate celebration honoring Founding Culinary Board Members Joanne Chang and Christopher Myers. Beer, wine, and cocktails will be shaken and served by Sam's own Jon Parsons and Nick Korn of OFFSITE.
The main event will start at 7pm, and general admission tickets are $100. The ticket price includes access to chefs tasting stations and complimentary signature cocktails, beer from Peak Organic Brewery, as well as wine and sparkling from sponsor M.S. Walker. The Tailgate Party will also feature a silent auction with exclusive food and New England experiences, plus a photo booth stocked with everyone's favorite football memorabilia.
All tickets are available for purchase at: lovinspoonfulstailgate14.eventbrite.com
2) William Kovel and his team at Catalyst have joined forces with Templeton Rye for an exclusive Templeton Rye Pork Project Dinner. Templeton Rye Whiskey is also in the pig-raising business called the Templeton Rye Pork Project and they have sold one of their prized pigs to Catalyst who will host a “snout to tail” dinner. The team behind Templeton Rye feeds their exclusive rye mash to their pigs to give them a unique taste and flavor. There are a limited amount of pigs that are raised and there is a wait list of restaurants to order them.
The Templeton Rye Heritage Pork Project stemmed from their close association to agriculture and livestock in Iowa. They breed their heritage pigs and feed them a diet that includes spent Templeton Rye Mash.
Catalyst will have a multi-course pig feast, paired with Templeton Rye Cocktails on Sept. 23, at 7pm, and tickets are $71 per person. This is a unique opportunity to try one of the best pig dinner experiences available. The menu includes:
For The Table
Assorted Charcuterie With Traditional Accompaniments
First Course
Crispy Pork Rillettes, Shaved Fennel And Apple Salad, Fig Mustard
Second Course
Family Style Smoked Pork Loin
Sparrow Arc Mashed Sweet Potatoes
Baked Beans With Braised Pork
Hard Cider Braised Cabbage
Rye-Whiskey BBQ Sauce
Corn Bread
Third Course
Family Style Sage-Apple Stuffed Porchetta
Sauteed Rapini With Pine Nuts And Raisins
Rosemary And Garlic Roasted Potatoes
Roasted Cippolini Onions
Agro Dolce Peach Mostarda
Dessert
Sticky Toffee Pudding, Dates, Rye Ice Cream
Roasted Peaches, Buttermilk Biscuit, Rye Vanilla Chantilly
Space is limited and Reservations are required. Please call 617-573-7000.
3) This week, Anthony Caturano, Chef & Owner of Prezza in the North End, will begin dishing out seasonal favorites to capture the most fitting flavors of fall including pumpkin, acorns, mushrooms, corn, figs, apples and pears. Chef Caturano’s revamped menu combines classic hearty Italian comfort cooking with the fresh and full-bodied tastes that emanate his style.
New to Prezza’s appetizer options include the following: Burrata (roasted pumpkin, sea salt, pistachio vinaigrette - $16); Wild Mushroom Soup (porcini cream, white beans, roasted tomatoes, pecorino cheese - $15); Roasted Figs (wrapped in prosciutto with gorgonzola, aged balsamic – $16); and, Bibb Lettuce (apples, walnuts, blue cheese, walnut vinaigrette - $14).
For housemade pasta selections, seasonal favorites include: Pumpkin Ravioli (lobster, mascarpone, brown butter, sage - $18/$36); Corn Raviolini (pancetta, corn, rock shrimp, white wine, garlic, butter, parmigiano cheese - $16/$32); and, Pear Raviolini (pecorino, mascarpone, cheese, butter - $16/$32). There are also new preparations of signature entrees like the Seared Scallops (lobster mushrooms, warm Brussels sprouts salad, roasted potatoes - $36) and Roasted Halibut (acorn squash puree, spiced hazelnuts, sautéed baby kale - $38).
To conclude with something sweet, indulge in Pumpkin Tiramisu (espresso, ladyfingers, cocoa power, whipped cream - $12).
Other classic Prezza dishes that will remain on the menu include: Grilled Clams (sausage, tomato, lemon zest, oregano - $16); Wood Grilled Squid and Octopus (braised white beans, toasted parsley - $16); Zucchini Flowers (pancetta, polenta, roasted tomato - $16); Lobster Fra Diavlo (saffron tagliatelle, garlic chives, roasted tomato, fennel, chili flake, lobster meat - $18/$36); Crispy Pork Chop (vinegar peppers, potatoes, roasted red onions - $30); Homemade Meatballs (sausage, ribs, tomato, polenta - $28); Halibut (creamed corn, leeks, potato, bacon - $38); and, Lamb Chops (broccoli rabe, pickled chanterelles, roasted potatoes - $40).
1) Lovin’ Spoonfuls is a Boston based, 501c3 non-profit organization that is legitimizing local, immediate, and responsible food rescue. They facilitate the rescue and distribution of healthy, fresh food that would otherwise be discarded. Lovin’ Spoonfuls works efficiently to deliver this food directly to the community organizations and resources where it can have the greatest impact.
Each year Lovin’ Spoonfuls hosts The Ultimate Tailgate Party,is a yearly benefit featuring 16 of Boston’s “MVP” chefs cooking high end versions of their favorite tailgate food, a silent auction, entertainment and much more. The theme of the event reflects the Lovin’ Spoonfuls mission: battling hunger is a team sport.
This year, Lovin’ Spoonfuls is thrilled to honor founding Culinary Board Members Joanne Chang and Christopher Myers during the VIP hour, for their inaugural and continuing support of their work. As Chef + Owner of Flour Bakery & Cafe, Joanne has become a nationally renowned author, and together with her husband, celebrated restaurateur Christopher, they own and operate Myers + Chang, the acclaimed South End restaurant. Christopher and Joanne are beacons for the charities they support and ingrained in the fabric of the Boston community.
On Sunday, November 9, Lovin' Spoonfuls will host the fourth annual Ultimate Tailgate Party and celebrate their upcoming 5th anniversary, all while overlooking Boston’s scenic waterfront at Sam's. The event will is sponsored by Bank of America and the John W. Henry Family Foundation.
The annual event, also hosted by Esti & Drew Parsons who are co-owners of Sam’s, features an all-star team of Boston’s premiere chefs who will once again join the party by cooking their own creative takes on their favorite tailgate food. Guests will be able to enjoy creative comfort food from Lovin’ Spoonfuls Culinary Board Members Jamie Bissonnette (Coppa and Toro), Joanne Chang (Myers + Chang and Flour Bakery), and newest Culinary Board member Michael Scelfo (Alden & Harlow), as well as Karen Akunowicz (Myers + Chang), Asia Mei (Sam's at Louis Boston), Colin Lynch (Menton, No. 9 Park), Louis DiBiccari (Tavern Road), Matthew Gaudet (West Bridge), Will Gilson (Puritan & Co.), Tiffani Faison (Sweet Cheeks), Daniel Bojorquez (La Brasa), Jason Cheek (Merrill & Co.), Steve Postal (Commonwealth), Christine & Carla Pallotta (Nebo), Jason Albus (Fairsted Kitchen), the team from Mei Mei Street Kitchen, and Keith Pooler (Bergamot).
The Ultimate Tailgate Party kicks off with an exclusive VIP hour featuring a dazzling display of cheese & charcuterie, courtesy of Wasik's Cheese Shop and Josh Smith of New England Charcuterie, from 6pm-7pm. A limited number of VIP tickets are available for $250, which allows guests entry into the VIP hour and includes all the cheese and charcuterie you desire, champagne, a meet & greet with the chefs, exclusive "buy it now" privileges for all silent auction items, and a VIP gift bag full of swag from some of our local supporters. Last but certainly not least, the VIP hour features an intimate celebration honoring Founding Culinary Board Members Joanne Chang and Christopher Myers. Beer, wine, and cocktails will be shaken and served by Sam's own Jon Parsons and Nick Korn of OFFSITE.
The main event will start at 7pm, and general admission tickets are $100. The ticket price includes access to chefs tasting stations and complimentary signature cocktails, beer from Peak Organic Brewery, as well as wine and sparkling from sponsor M.S. Walker. The Tailgate Party will also feature a silent auction with exclusive food and New England experiences, plus a photo booth stocked with everyone's favorite football memorabilia.
All tickets are available for purchase at: lovinspoonfulstailgate14.eventbrite.com
2) William Kovel and his team at Catalyst have joined forces with Templeton Rye for an exclusive Templeton Rye Pork Project Dinner. Templeton Rye Whiskey is also in the pig-raising business called the Templeton Rye Pork Project and they have sold one of their prized pigs to Catalyst who will host a “snout to tail” dinner. The team behind Templeton Rye feeds their exclusive rye mash to their pigs to give them a unique taste and flavor. There are a limited amount of pigs that are raised and there is a wait list of restaurants to order them.
The Templeton Rye Heritage Pork Project stemmed from their close association to agriculture and livestock in Iowa. They breed their heritage pigs and feed them a diet that includes spent Templeton Rye Mash.
Catalyst will have a multi-course pig feast, paired with Templeton Rye Cocktails on Sept. 23, at 7pm, and tickets are $71 per person. This is a unique opportunity to try one of the best pig dinner experiences available. The menu includes:
For The Table
Assorted Charcuterie With Traditional Accompaniments
First Course
Crispy Pork Rillettes, Shaved Fennel And Apple Salad, Fig Mustard
Second Course
Family Style Smoked Pork Loin
Sparrow Arc Mashed Sweet Potatoes
Baked Beans With Braised Pork
Hard Cider Braised Cabbage
Rye-Whiskey BBQ Sauce
Corn Bread
Third Course
Family Style Sage-Apple Stuffed Porchetta
Sauteed Rapini With Pine Nuts And Raisins
Rosemary And Garlic Roasted Potatoes
Roasted Cippolini Onions
Agro Dolce Peach Mostarda
Dessert
Sticky Toffee Pudding, Dates, Rye Ice Cream
Roasted Peaches, Buttermilk Biscuit, Rye Vanilla Chantilly
Space is limited and Reservations are required. Please call 617-573-7000.
3) This week, Anthony Caturano, Chef & Owner of Prezza in the North End, will begin dishing out seasonal favorites to capture the most fitting flavors of fall including pumpkin, acorns, mushrooms, corn, figs, apples and pears. Chef Caturano’s revamped menu combines classic hearty Italian comfort cooking with the fresh and full-bodied tastes that emanate his style.
New to Prezza’s appetizer options include the following: Burrata (roasted pumpkin, sea salt, pistachio vinaigrette - $16); Wild Mushroom Soup (porcini cream, white beans, roasted tomatoes, pecorino cheese - $15); Roasted Figs (wrapped in prosciutto with gorgonzola, aged balsamic – $16); and, Bibb Lettuce (apples, walnuts, blue cheese, walnut vinaigrette - $14).
For housemade pasta selections, seasonal favorites include: Pumpkin Ravioli (lobster, mascarpone, brown butter, sage - $18/$36); Corn Raviolini (pancetta, corn, rock shrimp, white wine, garlic, butter, parmigiano cheese - $16/$32); and, Pear Raviolini (pecorino, mascarpone, cheese, butter - $16/$32). There are also new preparations of signature entrees like the Seared Scallops (lobster mushrooms, warm Brussels sprouts salad, roasted potatoes - $36) and Roasted Halibut (acorn squash puree, spiced hazelnuts, sautéed baby kale - $38).
To conclude with something sweet, indulge in Pumpkin Tiramisu (espresso, ladyfingers, cocoa power, whipped cream - $12).
Other classic Prezza dishes that will remain on the menu include: Grilled Clams (sausage, tomato, lemon zest, oregano - $16); Wood Grilled Squid and Octopus (braised white beans, toasted parsley - $16); Zucchini Flowers (pancetta, polenta, roasted tomato - $16); Lobster Fra Diavlo (saffron tagliatelle, garlic chives, roasted tomato, fennel, chili flake, lobster meat - $18/$36); Crispy Pork Chop (vinegar peppers, potatoes, roasted red onions - $30); Homemade Meatballs (sausage, ribs, tomato, polenta - $28); Halibut (creamed corn, leeks, potato, bacon - $38); and, Lamb Chops (broccoli rabe, pickled chanterelles, roasted potatoes - $40).
Wednesday, September 27, 2023
Myers & Chang: An Overdue Return Visit
Until a couple weeks ago, I hadn't visited Myers & Chang since before COVID, even though it had been one of my favorite restaurants. However, when I recently found myself at an event on Harrison Avenue in Boston, I decided to stop by Myers & Chang for dinner. Would it have changed since my last visit? Was it still as good as I remembered?
It was a Friday night, so the restaurant was very busy but I was able to get a seat in front of the kitchen. The cooks and kitchen staff worked their asses off! It was non-stop cooking action, giving you a deeper appreciation for these employees.
I perused the "Halvsies" menu, which has smaller and less expensive plates of their normal dishes. This menu has about 30 selections, priced from $5-$13, and there's plenty of variety, including "Dim Sum-y Things," Vegetables, Noodle & Rice dishes, and Fish & Shellfish. It's a great way to experience a number of their dishes.
I opted for the Nasi Goreng (Indonesian Fried Rice-$13), with pork, shrimp, pineapple, egg and a spicy sauce. This was an ample bowl with such a delicious and well-balanced blend of flavors and textures. From the fiery heat of its sauce to the sweetness of pineapple chunks! It was previously a favorite of mine and it was just as tasty as it ever was. The quality of this dish hadn't diminished a single iota. I would once again highly recommend it.
The Korean Fried Chicken Bao ($7), with a gochujang glaze and pickled cucumber, was also very tasty, with a slightly spicy kick and crunchy and tender chicken. I could have easily devoured several of these bao.
Finally, I selected the Thai Pork Lettuce Wraps ($8), with nouc cham, Thai basil and khao koor. The meatballs were excellent, meaty and tender with an appealing taste from the various spices, including a touch of smokiness.
Overall, the quality of food at Myers & Chang hasn't diminished at all since my last visit. It has remained consistently excellent, even on a very busy night. I certainly need to return there more often, and I highly recommend that my readers dine there as well.
Have you recently dined at Myers & Chang?
Tuesday, February 16, 2010
Myers+Chang Inaugural Cooking Class
I am now an Iron Chef of Asian cuisine, a chef extraordinaire! Ok, maybe I am just a Master Chef. Well, the reality is that I am still very mediocre, but at least I now have some additional knowledge which has enhanced my culinary skills.
Myers + Chang, which was my Favorite Asian Restaurant of 2009 as well as my Favorite Brunch, Non-Traditional Fare, held their inaugural cooking class this past Saturday morning. Twelve of us sat at the counter before the stoves and watched Chef Matthew Barros lead the class, demonstrating how to create scallions pancakes, papapya slaw and Mama Chang's pork & chive dumplings.
When the class was originally announced via their email newsletter, I was quick to respond with my interest. I wanted to know more about how they created their dumplings, and the scallion pancakes and slaw were an added bonus. I was not disappointed.
Prior to the class starting, we got to enjoy some treats from Flour Bakery, which certainly was a tasty way to begin. The blueberry muffin top was excellent, with plenty of blueberries, and it was not overly sweet. Christopher Myers then spoke briefly, introducing the class and providing the three objectives for the class: 1) To feed us; 2) For us to have fun; and 3) For us to learn how to prepare the three recipes at home. In the end, the class was a success on all three fronts.
Chef Matthew Barros then took over, first describing his culinary background. Though he claimed to be nervous, and probably was a bit, it was not evident in his manner. He did very well, explaining everything with a bit of humor and humility. We were free to ask any question, and Matt answered them all as well as possible. His down to earth manner, and lack of pretension, made him a very good instructor.
Matt first demonstrated to us how to make scallion pancakes, and you can see him above spreading the scallion mix atop the dough. Scallion pancakes are a traditional Chinese street food, and usually are made with non-leavened bread. But Myers + Chang uses a foccaccia bread, a yeast dough that gives the pancake a light, fluffy texture. At home, you could use a pizza dough, though Flour Bakery does sell their foccacia dough. The scallions are sliced thin, using just the greens, and then minced. We learned plenty of tips to ensure the pancakes came out correctly, and then we got to taste the finished product.
Now, I am very picky about my scallion pancakes, primarily because I prefer smaller pieces of scallions and many places use large pieces in their pancakes. This scallion pancake was excellent, with its finely minced scallions. Plus, the pancake itself was light, crisp and flaky. I will definitely order these again on my next trip to Myers+Chang.
Next up, we learned how to prepare papaya slaw. This dish uses an unripe papaya, which is not always easy to find. An unripe papaya is like tofu, basically flavorless and it takes on the flavor of whatever else is mixed with it. Plus, it has a firm texture and a longer shelf life than a ripe papaya. The finished slaw is hot and spicy, with citrus notes and crunchiness from the roasted peanuts. Another delightful treat.
We then moved onto the centerpiece of the cooking class, Mama Chang's pork & chive dumplings. Matt prepared the pork mixture, which uses 70% lean pork, Napa cabbage, garlic chives, ginger, sesame oil and soy sauce. It was then our chance to get interactive, to make our own dumplings. We each received three dumpling skins, and scoops of the pork mixture, and we were supposed to press the dumplings together. Easier said than done.
Joanne Chang showed us her technique for crimping, though she later noted that some of her staff do it differently. There is really no single way to properly crimp dumplings. And as Andrea Nguyen notes in her new book, Asian Dumplings, "Asian dumplings don't have to look pretty to taste fabulous." (p.3) That is very appropriate for my own efforts in that regard.
Above, are the results of my own crimping, and as you can see, I need much more practice. Too many gaps, and they don't look as good as the ones you usually see at restaurants. But it was fun to try, one of the highlights of the cooking class. I just need more practice, like most any skill. I am sure they would have tasted fine anyways.
My wife did a far better job of making dumplings, and they definitely look as good as you see in any restaurant. And she does not have any prior experience at making dumplings.
The cooking class lasted for about ninety minutes, and time flew by. It was then was time for Dim Sum brunch. We got our choice of the dim sum menu, and there are plenty of great choices there, including some new items such as their fried egg and bacon banh mi sandwich. That was quite a large and tasty sandwich. The twelve of us gorged ourselves on a wide variety of items, and no one left that table hungry. Everyone was very happy with all they ate.
After our brunch, and as an unexpected treat, Chef Barros took us over to Ming's Supermarket, which is across the street, for a brief tour, especially to show us the items he used in making the three recipes we learned. I had never been to Ming's before, and was impressed at its size and diversity of available items. It was quite busy, though understandable considering it was the day before Chinese New Year. I picked up a few things, including black Chiangking vinegar and sesame oil.
As for the original objectives for this class: 1) We definitely ate plenty of delicious food; 2) We had lots of fun; and 3) I think I learned enough to make the recipes at home, and will try to do so in the near future. So overall, the class was quite a success.
Chef Barros hopes to run about two cooking classes a month, changing the theme monthly. For his next class, he might run a sustainable seafood class. These classes will be limited to 12 people and you should sign up for the Myers+Chang newsletter to get notified about upcoming classes. They do sell out quickly so if you want to go, you better reply as soon as you learn about the class.
The class costs $50 per person, which includes the cooking demonstration plus a full dim sum brunch. I think this is a very fair price for all that you get and I certainly would recommend the classes to everyone. I know I will be signing up for more classes in the future.
Great work Chef Barros!
Myers + Chang, which was my Favorite Asian Restaurant of 2009 as well as my Favorite Brunch, Non-Traditional Fare, held their inaugural cooking class this past Saturday morning. Twelve of us sat at the counter before the stoves and watched Chef Matthew Barros lead the class, demonstrating how to create scallions pancakes, papapya slaw and Mama Chang's pork & chive dumplings.
When the class was originally announced via their email newsletter, I was quick to respond with my interest. I wanted to know more about how they created their dumplings, and the scallion pancakes and slaw were an added bonus. I was not disappointed.
Prior to the class starting, we got to enjoy some treats from Flour Bakery, which certainly was a tasty way to begin. The blueberry muffin top was excellent, with plenty of blueberries, and it was not overly sweet. Christopher Myers then spoke briefly, introducing the class and providing the three objectives for the class: 1) To feed us; 2) For us to have fun; and 3) For us to learn how to prepare the three recipes at home. In the end, the class was a success on all three fronts.
Chef Matthew Barros then took over, first describing his culinary background. Though he claimed to be nervous, and probably was a bit, it was not evident in his manner. He did very well, explaining everything with a bit of humor and humility. We were free to ask any question, and Matt answered them all as well as possible. His down to earth manner, and lack of pretension, made him a very good instructor.
Matt first demonstrated to us how to make scallion pancakes, and you can see him above spreading the scallion mix atop the dough. Scallion pancakes are a traditional Chinese street food, and usually are made with non-leavened bread. But Myers + Chang uses a foccaccia bread, a yeast dough that gives the pancake a light, fluffy texture. At home, you could use a pizza dough, though Flour Bakery does sell their foccacia dough. The scallions are sliced thin, using just the greens, and then minced. We learned plenty of tips to ensure the pancakes came out correctly, and then we got to taste the finished product.
Now, I am very picky about my scallion pancakes, primarily because I prefer smaller pieces of scallions and many places use large pieces in their pancakes. This scallion pancake was excellent, with its finely minced scallions. Plus, the pancake itself was light, crisp and flaky. I will definitely order these again on my next trip to Myers+Chang.Next up, we learned how to prepare papaya slaw. This dish uses an unripe papaya, which is not always easy to find. An unripe papaya is like tofu, basically flavorless and it takes on the flavor of whatever else is mixed with it. Plus, it has a firm texture and a longer shelf life than a ripe papaya. The finished slaw is hot and spicy, with citrus notes and crunchiness from the roasted peanuts. Another delightful treat.
We then moved onto the centerpiece of the cooking class, Mama Chang's pork & chive dumplings. Matt prepared the pork mixture, which uses 70% lean pork, Napa cabbage, garlic chives, ginger, sesame oil and soy sauce. It was then our chance to get interactive, to make our own dumplings. We each received three dumpling skins, and scoops of the pork mixture, and we were supposed to press the dumplings together. Easier said than done.Joanne Chang showed us her technique for crimping, though she later noted that some of her staff do it differently. There is really no single way to properly crimp dumplings. And as Andrea Nguyen notes in her new book, Asian Dumplings, "Asian dumplings don't have to look pretty to taste fabulous." (p.3) That is very appropriate for my own efforts in that regard.
Above, are the results of my own crimping, and as you can see, I need much more practice. Too many gaps, and they don't look as good as the ones you usually see at restaurants. But it was fun to try, one of the highlights of the cooking class. I just need more practice, like most any skill. I am sure they would have tasted fine anyways.
My wife did a far better job of making dumplings, and they definitely look as good as you see in any restaurant. And she does not have any prior experience at making dumplings.The cooking class lasted for about ninety minutes, and time flew by. It was then was time for Dim Sum brunch. We got our choice of the dim sum menu, and there are plenty of great choices there, including some new items such as their fried egg and bacon banh mi sandwich. That was quite a large and tasty sandwich. The twelve of us gorged ourselves on a wide variety of items, and no one left that table hungry. Everyone was very happy with all they ate.
After our brunch, and as an unexpected treat, Chef Barros took us over to Ming's Supermarket, which is across the street, for a brief tour, especially to show us the items he used in making the three recipes we learned. I had never been to Ming's before, and was impressed at its size and diversity of available items. It was quite busy, though understandable considering it was the day before Chinese New Year. I picked up a few things, including black Chiangking vinegar and sesame oil.
As for the original objectives for this class: 1) We definitely ate plenty of delicious food; 2) We had lots of fun; and 3) I think I learned enough to make the recipes at home, and will try to do so in the near future. So overall, the class was quite a success.
Chef Barros hopes to run about two cooking classes a month, changing the theme monthly. For his next class, he might run a sustainable seafood class. These classes will be limited to 12 people and you should sign up for the Myers+Chang newsletter to get notified about upcoming classes. They do sell out quickly so if you want to go, you better reply as soon as you learn about the class.
The class costs $50 per person, which includes the cooking demonstration plus a full dim sum brunch. I think this is a very fair price for all that you get and I certainly would recommend the classes to everyone. I know I will be signing up for more classes in the future.
Great work Chef Barros!
Monday, June 1, 2009
Myers & Chang: First Time Lunch
This past Memorial Day, we had very nice weather and I spent time in Cambridge and Boston, including Harvard Square and Newbury Street. My big decision of the day was where to eat lunch. I decided to drive to the South End, knowing there were plenty of options there. But my thoughts soon drifted to Myers & Chang.I had not been there yet but had heard many positive reviews. Plus, I followed the restaurant on Twitter and the food they discussed sounded enticing. The restaurant is owned by Joanne Chang and Christopher Myers, wife and husband, both with extensive restaurant/food experience. Joanne also owns Flour Bakery, one of my favorite Boston bakeries.
They say about Myers & Chang: "We are inspired by Taiwanese soul food and Southeast Asian street food, all done with a great deal of care. It is a personal, sometimes loose interpretation, to be sure, but our criteria are simple: everything we make must be fresh, delicious, and addictive. We are passionate about sharing our love of this food with you."
After my initial visit, which went very well, I returned again yesterday afternoon for lunch, to try some more dishes. That second visit was as pleasing as the first time. There will certainly be a third visit, and a fourth, fifth, etc.
It is a medium-sized restaurant with a somewhat eclectic style. It seems a bit retro, almost like a 1950s diner, yet it also has a tasteful Asian decor. There are a number of mirrors on the walls bearing writing, from a haiku wall to lists of some of their cocktails. It is a casual and fun place, a fitting spot for the South End. You can sit at a table or along the bar where you can watch them cook your meal.
It is a medium-sized restaurant with a somewhat eclectic style. It seems a bit retro, almost like a 1950s diner, yet it also has a tasteful Asian decor. There are a number of mirrors on the walls bearing writing, from a haiku wall to lists of some of their cocktails. It is a casual and fun place, a fitting spot for the South End. You can sit at a table or along the bar where you can watch them cook your meal.
They have a full bar, including some creative cocktails and Sake. I found plenty of choices that interested me so it was difficult to decide what to drink. Their House Cocktails generally all cost $9 each, which is reasonable considering usual Boston cocktail prices. I tried the Shanghai Sake Sangria, which is made with Sake, wine, exotic fruits & juice. They had two flavors available and I chose the Passion Fruit. It was very good, not too sweet (actually fairly tart), and the fruit flavors were very prominent. I also tried the Lotus Blossom (St. Germain, sparkling chenin blanc, and soda water). This is essentially a St. Germain cocktail and was good, refreshing with the intriguing flavors of St. Germain.If you don't want alcohol, I would recommend their Housemade Sodas ($5 each) in exotic flavors like lychee-vanilla, aloe-yuzu, cherry-ginger, and mint lime rickey. I had both the lychee-vanilla and cherry-ginger. They come in a large glass, with plenty of ice and a bendy straw. They are only mildly sweet, unlike most commercial sodas, making them very refeshing. The lychee-vanilla had a rich vanilla flavor with hints of the more exotic lychee. The cherry-ginger had a prominent ginger flavor with an underlying cherry taste. I really enjoyed these sodas and they will especially be good during the summer.
I should also note that they give you a carafe of ice water when they deliver your menus. With so many restaurants omitting water, unless you request it, I think this is a nice touch.
The lunch menu consists of Favorites (more like appetizers), Salads, Banh Mi Sandwiches and Wok Dishes. Prices range from $5-$15. The dishes derive from many different Asian cuisines, from Thai to Indonesian. There is a nice diversity of choices, which should appeal to many different tastes.I have tasted several of the different Favorites. The Crispy Spring Rolls ($5) consist of two rolls filled with garlic chives, bamboo and shiitake mushrooms. A nice crunchy shell contained plenty of very fresh veggies. If you enjoy spring rolls, then you really will love these.
Mama Chang's Pork Dumplings ($11) are made to order rather than most places which simply cook pre-made, frozen dumplings. You get five dumplings, with one side that has been pan fried. They were delicious, filled with plenty of meat and veggies, and the dumplings had an excellent texture. Definitely some of the best dumplings I have had though I think they might be a tad pricey as each individual dumpling costs $2.20. Most other restaurants sell an order of dumplings for only $5-$7. I understand the Chang dumplings are home-made but I would be happier if they were a couple dollars cheaper.
The Pork Belly Buns ($9) are two steamed buns containing braised pork, lettuce, pickles and hoison sauce. They were accompanied by an Asian slaw and shrimp crackers. The sandwiches were delicious, with a very soft bun and flavorful pork with a touch of sweetness. The shrimp crackers look like thin, circular pieces of styrofoam but have a mild shrimp flavor with some spice. I liked them and they actually would be great for dipping in spicy sauce.
The bowl of Wok-Roasted Mussels ($15) comes with lemongrass and several pieces of grilled garlic toast. There were plenty of small, tender mussels in a very savory and tasty broth, which was good for dipping the bread. The bread was crispy and cooked just right. Another very good choice.
The Tea-Smoked Pork Spare Ribs ($14) were exceptionally tender, the meat easily falling off the small bones. There was plenty of flavorful meat rather than lots of fat and bone. The glaze was delicious, mostly sweet and smoky with a touch of spice. Another excellent selection though I do fell this dish might be a tad pricey for the quantity you get, though they are high quality ribs.
As for the Salads, I really enjoyed the Tiger's Tears Salad ($12). Also known as bang bang & olufsen beef, the salad has greens, various raw peppers, grilled skirt steak, thai basil, lime, and khao koor (roasted rice powder). It has a spicy sauce atop it which you might at first take as a mild vinaigrette until you feel the intense heat in your mouth. The steak was tender, the peppers fresh and crisp, and the khao koor added an interesting crunchiness to the dish. This was an impressive salad with fine textures and flavors, and I really liked the spicy heat.
From the Wok, the Nasi Goreng, Indonesian for "fried rice," ($14) is made with pork, shrimp, pineapple, and a farm egg. A delectable fried rice with lots of rich flavors, plenty of shrimp and a melange of intriguing textures. All of the flavors worked well in a harmonious mix. I highly recommend this dish.
Service was excellent on both visits. The servers were personable, accomodating and knowledgeable. The food is fresh, delicious, and well spiced. Plus, the cocktails and drinks really appeal to me. My only criticism is that I think some of their prices are a tad high for the quantity you receive on some of the dishes. I have no complaints about the quality of their food and do recommend you check out this restaurant.
Service was excellent on both visits. The servers were personable, accomodating and knowledgeable. The food is fresh, delicious, and well spiced. Plus, the cocktails and drinks really appeal to me. My only criticism is that I think some of their prices are a tad high for the quantity you receive on some of the dishes. I have no complaints about the quality of their food and do recommend you check out this restaurant.
I will be sure to return for dinner some night. There are plenty of items on their dinner menu which really appeal to me, such as the Sweet Potato Fritters and Local Corn & Coconut Soup.
Myers & Chang
1145 Washington St (South End)
Boston MA
Phone: 617-542-5200
Saturday, September 12, 2009
Culinary Creativity: Chef Matthew Barros--Part 1
(Check out my Introduction to the Culinary Creativity series.)Chef Matthew Barros is the Executive Chef for Myers+Chang, an Asian restaurant in the South End owned by Joanne Chang and Christopher Myers. The restaurant is "... inspired by Taiwanese soul food and Southeast Asian street food, all done with a great deal of care. It is a personal, sometimes loose interpretation, to be sure, but our criteria are simple: everything we make must be fresh, delicious, and addictive. We are passionate about sharing our love of this food with you." I have enjoyed numerous meals there, especially their weekend Dim Sum, and you can read some of my reviews here.
Chef Barros began his culinary career at the young age of 13, at the bottom, as a dishwasher. By the time he was 16, he had joined the cook line. He continue his training at the Culinary Institute of America and interned at The Grand Floridian Hotel and Resort in Orlando, Florida. He spent a few years working in restaurants in Florida before coming home to Massachusetts. He then started as the opening Sous Chef for Myers+Chang, eventually moving to the position of Executive Chef for Myers+Chang.
How important is culinary creativity to you? Why is it important?
What is culinary creativity? To me, it is what drives me every day, whether at work or wherever else I find myself. As a chef I have the power to present myself through the dishes that I create. Not only do I think it is crucial to be creative, but I also believe it is one of the hardest tasks I have at hand every day. We are all creative beings, but so many people have that fear of failure that keeps them from even trying to create.
Creativity to me is also important because it sets the tone of the restaurant. We as chefs spend every day finding and using the best and local produce daily, changing the menu seasonally, featuring highlights on the menu to bring new people into the restaurant, and keeping customers guessing what’s in store for them the next time they come into the restaurant. Each of these little factors plays a major role in creating a strong restaurant, and keeps the diners coming back for the food. Letting yourself be creative also plays a large role for your staff as well, with new dishes coming and going as daily specials or menu items I have the opportunity to teach my staff new things, as well as keeping the moral of the place high and never repetitive.
What are your most significant inspirations for your culinary creativity? What makes those matters so inspiring?
Inspiration is different from person to person, for me almost anything can be inspirational. Not to sound cliché, but I would truly have to say that my biggest influence is life; every moment I live through, every observation I make, and every realization I come to is where I learn and take little bits of knowledge with me into my food. Other straightforward inspirations would be reading, eating/cooking food, or just watching TV.
The most beneficial way for me to create is usually at home after work relaxing, without 15 projects running through my mind is, when I’m most at ease and can cruise through notes from the past and start to apply them to what I’m doing now, and in return I show my creative side and put my own personal touch on food. One of my favorite mentors once said to me “Don’t be afraid to open yourself to greater creativity because when you do, not only is that the real you, but greater changes will follow.”
I have about 5 little 5-star notebooks dating back from 2002 in Miami. Now these I keep very close to me, but I also have a large file cabinet at home with random recipes i have collected from other restaurants that i have worked at in the past, some are from independent places, and some are from the hotel scene where I have great recipes and plans when doing a party anywhere from 20-2000 people. I do add everyday to this collection depending on if there are ideas I would love to try which is one section in my files or recipes i know from doing separated from restaurant to restaurant mainly so I don't get confused with the styles of cooking that I have done so far in life. As an upcoming chef or truthfully anyone in this industry needs to write this stuff down there is no way any human being I personally think can remember from day to day what they do or even experiment with without having the basics on paper!!! I sometimes bounce back and forth, sometimes I'll have a notebook in my back pocket to put things in or if not the go on scrap paper and on my day off I'll clean them up and add to the files!!!
Part 2 of this Interview will be posted tomorrow.
Tuesday, October 27, 2009
Ginger Park: Brunch
Most Sundays when I visit the South End, I decide to have brunch at either The Beehive or Myers & Chang. This past Sunday though, I decided to try a new restaurant, Ginger Park, which replaced the former Banq. Chef Patricia Yeo was enticed to come to Boston from New York City to preside over Ginger Park.
Their menu is "modern Asian," has plenty of interesting sounding dishes and I wanted to check it out. It is located not too far from Myers & Chang, though the menus share little in common except they are both Asian inspired. I knew Ginger Park served brunch but did not know what they served as their brunch menu is not listed on their website yet. I assumed, which turned out to be wrong, that it might be like a dim sum menu, or at least have plenty of Asian options.
In fact, their Brunch menu is more traditional, with plenty of egg dishes, French toast, pancakes and omelettes. They do put their own spin on many of the dishes, but it is nothing like the dim sum brunch at Myers & Chang. It reminds me far more of the brunch menu at The Beehive. Entrees range from $9-$14, which seems usual for many Boston brunches. Some of the entrees include: Huevos Rancheros; Shirred Eggs, Merguez Sausage & Goat Cheese Grits; Thai Omelette with Pee-Wee Prawns, Chillies & Herbs, Jasmine Rice; Lemon Souffle Pancake, Blueberries, Orange Honey Butter; and Hangover Burger, bacon, cheese & fried egg, hand cut fries.
Before our brunch arrived, we received complimentary slices of warm, house-made banana bread with a dish of soft butter. This was a nice start to the meal. It was good banana bread, a lighter style than some.
I chose to order the Croque Madame ($12), with house cured ham, Gruyere cheese and an over easy egg. I love this sandwich, though I am also very particular about it. My favorite is served at L'Express in New York City and it is the ideal to which I compare all other such sandwiches. Unfortunately, Ginger Park's sandwich did not measure up in my opinion. First, the bread seemed too dry and just didn't appeal to me. Then, the ham was too thick. It tasted fine, but there was too much of it, making the sandwich a bit chewier than I think it should have been. Other people might enjoy this sandwich, but it was not a style that appealed to me.
The Chicken Schnitzel & Arugula Salad ($11), with sunny side up egg and warm bacon dressing, was a better dish. The delicious Schnitzel was a large piece of lightly breaded, moist chicken. The dressing was also tasty, a nice accompaniement to the arugula. That is a dish I would recommend. The side of Thick Cut Bacon ($5) consisted of 3 pieces of bacon, slightly thicker than normal bacon. Nothing special. The Buttermilk Biscuit ($5) is good-sized but still seems expensive for a mere biscuit. At other places, you can get an egg and cheese sandwich on a biscuit for that price.
I saw someone else order the Hangover Burger and it looked very good, a thick burger that would be difficult to put your mouth around. If I returned for brunch, I might order that.
Service was very good. I am a bit ambivalent though about brunch here. I was hoping for more of an Asian flair to the menu. I would like to return here, but for dinner sometime to try their Asian dishes.
Ginger Park
1375 Washington St.
Boston, MA
Phone: (617) 451-0077
Their menu is "modern Asian," has plenty of interesting sounding dishes and I wanted to check it out. It is located not too far from Myers & Chang, though the menus share little in common except they are both Asian inspired. I knew Ginger Park served brunch but did not know what they served as their brunch menu is not listed on their website yet. I assumed, which turned out to be wrong, that it might be like a dim sum menu, or at least have plenty of Asian options.
In fact, their Brunch menu is more traditional, with plenty of egg dishes, French toast, pancakes and omelettes. They do put their own spin on many of the dishes, but it is nothing like the dim sum brunch at Myers & Chang. It reminds me far more of the brunch menu at The Beehive. Entrees range from $9-$14, which seems usual for many Boston brunches. Some of the entrees include: Huevos Rancheros; Shirred Eggs, Merguez Sausage & Goat Cheese Grits; Thai Omelette with Pee-Wee Prawns, Chillies & Herbs, Jasmine Rice; Lemon Souffle Pancake, Blueberries, Orange Honey Butter; and Hangover Burger, bacon, cheese & fried egg, hand cut fries.
Before our brunch arrived, we received complimentary slices of warm, house-made banana bread with a dish of soft butter. This was a nice start to the meal. It was good banana bread, a lighter style than some.
I chose to order the Croque Madame ($12), with house cured ham, Gruyere cheese and an over easy egg. I love this sandwich, though I am also very particular about it. My favorite is served at L'Express in New York City and it is the ideal to which I compare all other such sandwiches. Unfortunately, Ginger Park's sandwich did not measure up in my opinion. First, the bread seemed too dry and just didn't appeal to me. Then, the ham was too thick. It tasted fine, but there was too much of it, making the sandwich a bit chewier than I think it should have been. Other people might enjoy this sandwich, but it was not a style that appealed to me.
The Chicken Schnitzel & Arugula Salad ($11), with sunny side up egg and warm bacon dressing, was a better dish. The delicious Schnitzel was a large piece of lightly breaded, moist chicken. The dressing was also tasty, a nice accompaniement to the arugula. That is a dish I would recommend. The side of Thick Cut Bacon ($5) consisted of 3 pieces of bacon, slightly thicker than normal bacon. Nothing special. The Buttermilk Biscuit ($5) is good-sized but still seems expensive for a mere biscuit. At other places, you can get an egg and cheese sandwich on a biscuit for that price.
I saw someone else order the Hangover Burger and it looked very good, a thick burger that would be difficult to put your mouth around. If I returned for brunch, I might order that.
Service was very good. I am a bit ambivalent though about brunch here. I was hoping for more of an Asian flair to the menu. I would like to return here, but for dinner sometime to try their Asian dishes.
Ginger Park
1375 Washington St.
Boston, MA
Phone: (617) 451-0077
Wednesday, July 22, 2009
Myers & Chang: Dim Sum & Dessert
This past Sunday, I returned to Myers & Chang to once again partake of their Dim Sum Brunch. My first experience was delectable so I expected my second visit would be equally as delicious. And I was not disappointed in the least.
I should first note that they have extended the hours of the Dim Sum. It used to be available just on Sundays but now is also available on Saturdays, both days from 11:30am-5:30pm. So you have plenty of opportunity to try their small plates.
The menu had several different dishes from the last time I had been there and I decided to check out a few of them. The Thai Inspired Shrimp Ceviche ($5) was excellent, a bowl with a good-sized mound of shrimp pieces in a citrus sauce with crushed peanuts and spices. A very refreshing dish with clean flavors. The Tamarind Glazed Prawns ($5) also was a plentiful dish, though rather messy as you had to remove the shells which were covered in a sweet sauce. But the server provided lots of napkins and wet-naps to clean up afterwards. The prawns had a very nice taste, once you removed the soft shells. The Garlicky & Spicy Chicken Wings ($5) had a very dark sauce on them that was spicy and rich in garlic flavors. The wings were meaty and tender.
I tried a couple of other dishes that had been on the previous menu but which I had not tasted before. The Braised Short Rib with Asian Pear Stuffed Bao ($4) was superb, tender and flavorful shredded meat with thin, crisp slices of Asian pear. I have thus tried three of their Stuffed Bao and all were delicious. The Thai Ginger Chicken with Rice Vermicelli ($5) was also very tasty. Thin noodles and small pieces of white-meat chicken with a mild ginger flavor.
Another new addition to their brunch menu is that their full dessert menu is now available. They have five choices, each costing $7. I have never tried their desserts before so this was a good opportunity to do so.
I selected the Frozen Vanilla Bean Parfait with Fresh Orange Granita. I was expecting an American style parfait, that tall glass filled with alternating layers of ice cream and fruit. Instead, I received a French version, simple frozen custard made with cream. The dish was quite large, plenty enough for two people to share. There was a large square of the frozen custard, which was creamy and had a strong, delicious vanilla flavor. There are an ample portion of granita too, which was topped with a few slices of orange, Mandarin ones I believe. The granita was cool, refreshing and not overly sweet. And combining the custard and granita gave a creamsicle-like flavor which I really enjoyed. I highly recommend this dessert!
I should first note that they have extended the hours of the Dim Sum. It used to be available just on Sundays but now is also available on Saturdays, both days from 11:30am-5:30pm. So you have plenty of opportunity to try their small plates.
The menu had several different dishes from the last time I had been there and I decided to check out a few of them. The Thai Inspired Shrimp Ceviche ($5) was excellent, a bowl with a good-sized mound of shrimp pieces in a citrus sauce with crushed peanuts and spices. A very refreshing dish with clean flavors. The Tamarind Glazed Prawns ($5) also was a plentiful dish, though rather messy as you had to remove the shells which were covered in a sweet sauce. But the server provided lots of napkins and wet-naps to clean up afterwards. The prawns had a very nice taste, once you removed the soft shells. The Garlicky & Spicy Chicken Wings ($5) had a very dark sauce on them that was spicy and rich in garlic flavors. The wings were meaty and tender.
I tried a couple of other dishes that had been on the previous menu but which I had not tasted before. The Braised Short Rib with Asian Pear Stuffed Bao ($4) was superb, tender and flavorful shredded meat with thin, crisp slices of Asian pear. I have thus tried three of their Stuffed Bao and all were delicious. The Thai Ginger Chicken with Rice Vermicelli ($5) was also very tasty. Thin noodles and small pieces of white-meat chicken with a mild ginger flavor.
Another new addition to their brunch menu is that their full dessert menu is now available. They have five choices, each costing $7. I have never tried their desserts before so this was a good opportunity to do so.
I selected the Frozen Vanilla Bean Parfait with Fresh Orange Granita. I was expecting an American style parfait, that tall glass filled with alternating layers of ice cream and fruit. Instead, I received a French version, simple frozen custard made with cream. The dish was quite large, plenty enough for two people to share. There was a large square of the frozen custard, which was creamy and had a strong, delicious vanilla flavor. There are an ample portion of granita too, which was topped with a few slices of orange, Mandarin ones I believe. The granita was cool, refreshing and not overly sweet. And combining the custard and granita gave a creamsicle-like flavor which I really enjoyed. I highly recommend this dessert!
I did chat a little with Chef Barros again, and it sounds like he is hard at work designing new dishes for the menu. I look forward to seeing what he develops next.
I continue to recommend Dim Sum Brunch at Myers & Chang. Enjoy their inexpensive and delicious fare.
Tuesday, December 22, 2009
2009 In Review: Favorite Restaurants
Let me continue a review of my top recommendations and favorites of the past year, 2009. Yesterday, I provided a General Summary of 2009 and now I want to touch on some more individual events and items, including some of my favorites in certain categories. This post will concentrate on my Restaurant favorites. Future posts will discuss my other food, wine, spirits and Saké favorites.
This is certainly not a complete list. It is more a sampling of memorable matters I have experienced and posted about over the past year.
Favorite Brunch, Traditional Fare: For bacon and eggs and similar such fare, you must check out brunch at Craigie on Main. They put their own spin on this traditional fare, turning the simplest of dishes into a wondrous delight. Besides the usual fare, they also have some nontraditional items which are equally as delicious. It is a place to take someone you wish to impress.
Favorite Brunch, Non-Traditional Fare: For a tasty, albeit non-traditional, Dim Sum weekend brunch you must go to Myers & Chang in the South End. They have plenty of creative and tasty Asian small plates, for only $3-$6 each. Sit at the counter and watch them cook and prepare our food. I have eaten more brunches here this year than anywhere else.
Favorite Decadent Breakfast: The Lobster & Swiss Cheese Omelet at Becky's Diner in Portland, Maine, is certainly not your usual breakfast. But the sweet lobster meat, of which there was plenty, really makes for a great filling for the cheesy omelet. And at only $13.95, it was a good value too. Why not splurge for breakfast?
Favorite Asian Restaurant: Besides their Dim Sum brunch, Myers & Chang serves excellent food for lunch and dinner. Plus they have a full bar, with interesting specialty drinks and Saké. And did you know that about 85% of their clientele is women? Men take notice!
Favorite Asian Buffet: For only $10, you can order the Japanese/Chinese lunch buffet at the new Taipei Tokyo Cafe in Woburn. You'll find everything from sushi to dumplings, fried rice to chicken fingers. They bring out small portions of each dish, which helps ensure the food stays fresh, and they continue to restock the dishes when they empty. As it is a bit under the radar, it is never overly crowded like some other Asian lunch buffets.
Favorite Local Asian Dish: U-Me, a new Asian restaurant opened in Stoneham this summer. Their Szechuan Wings just blew me away. Very crispy and meaty chicken wings, slathered with a sweet and slighty spicy sauce, are so much better than the usual chicken wings you find elsewhere. They are so addictive, I have to order them nearly every time I dine here.
Favorite Local Restaurant: For the second year in a row, Bistro 5, in Medford, is my favorite local place. Chef Vittorio creates intriguing cuisine, with the freshest of ingredients, and the restaurant has an intriguing wine list. This past year I have attended some excellent wine dinners there, including an Heirloom Tomato Dinner, Spirited Gourmet Dinner, and Paolo de Marchi Dinner, all of which really pleased my palate.
Favorite New Local Restaurant: I was extremely pleased this year at the return of one of my favorite Chefs, Steve Bell, to the newly opened Bobby’s Grille in Wellesley. The restaurant reminds me of the former Savory Tastes Cafe and the food is equally as compelling. Prices are reasonable, the food is plentiful and I think this restaurant will only continue to get better. Kudos to Chef Bell!
Favorite Italian Restaurant, Innovative: Though you can find plenty of traditional Italian cuisine in Boston, it is much more difficult to find something innovative. For the best of the innovative though, you must seek out the cuisine of Chef Charles ("Chuck") Draghi at Erbaluce. His ever-changing menu items do not rely on butter, cream or oil, and his food thus seems much lighter but without any sacrifice of flavor. Plus, his Italian wine list is superb, with many esoteric choices.
Favorite North End Restaurant: There are plenty of options in the North End, so where should you dine? Well, I have thoroughly enoyed Antico Forno, located on Salem Street, a bit off the beaten path. With its brick oven, the restaurant adds an interesting twist on many of their dishes. They also have an excellent, thin crust pizza. With reasonable prices, and a newly renovated interior, this is fine choice.
Favorite Pasta Dishes: From the Papardelle with Bolognese to the Chestnut Bigoli, Sportello is making an impressive debut. Another piece of Chef Barbarba Lynch's culinary empire, this restaurant is located in the Fort Point area of Boston. The pasta and sauces perfectly complement each other, and the casual, diner ambiance of the restaurant is quite fun.
Favorite Southern Restaurant: A new southern restaurant, Tupelo, opened in Cambridge this year, near Inman Square. You'll find cheap, delicious fare including the exceptional fried grits! With some of their desserts coming from Petsi Pies, you will enjoy your entire meal, from appetizers to desserts. It is a small, casual place and has recently started serving brunch.
Favorite New England Steak House: Though Boston has plenty of very good steakhouses, it was a restaurant in Connecticut that impressed me the most this year. The David Burke Prime Steakhouse, at Foxwoods Casino, warranted two posts, one to discuss the place and the other to describe the food. Their dry-aged steaks are exceptional, as is most of their other food. From their caesar salad served tableside to their creative desserts, you will savor each bite. It is not cheap, but is well worth the price.
Favorite Las Vegas Steak House: My meal began with the Bone Marrow Flan, an intriguing and tasty appetizer. From the start, I was impressed. Cut, Wolfgang Puck's Steakhouse in the Palazzo, is a pricey but excellent steakhouse with fine food, excellent service and a lengthy and appealing wine list. It is also well worth a splurge.
Favorite Las Vegas Restaurant: Raku, a hidden jewel, is a superb Japanese restaurant located off the strip. The food is authentic, fresh, reasonably priced and absolutely mouth watering. Plus, they have a killer Saké list. You would probably never stumble across this place on your own. It is the type of place that you would never know about unless someone personally recommended it to you. Make reservations as this small place often fills up, especially on the weekends.
Favorite Vermont Restaurant: Seeking a fine French restaurant near Burlington, Vermont? Then make reservations for Café Shelburne, located just outside Burlington. It is a homey place, with traditional French fare, often using local ingredients. I was really impressed with their restrained use of sauces, never overwhelming any dish but ensuring each dish was extremely flavorful.
Favorite Carnivore Dinner: The Whole Hog Dinner at Craigie on Main was amazing, from the food to the company. With Jackie and David, fellow foodies, bloggers and pig lovers, we devoured many different parts of a pig, from the skin to the brains. Chef Maws certainly knows the best ways to prepare every delicious organ and body part. Craigie on Main is a great place for any special occasion, or just when you want something different.
Favorite Desserterie: This was once again an easy choice and for the second year in a row, the award goes to Le Patissier, located in the Troquet Restaurant in Boston. Pastry Chef Sarah Woodfine remains as talented as ever and continues to create innovative and fantastic-tasting desserts. I also don't think it receives enough love from the local culinary community, though I can't recommend it enough.
Favorite Dessert: The bread pudding at the Spiga Trattoria Italiana in Needham is heavenly, and almost makes you want to order it first, before your dinner. Chef Marisa Iocco has transformed this simple dish into something exceptional. You can even try to make the recipe at your own home.
Favorite Cheap Lunch: For only $5, you can go to the Prince Pizzeria and get their all-you-can eat buffet of ziti, garlic bread and pizza. It is a Rt.1 institution which is disparaged by some, but it is a place I recommend. I like their style of pizza, and they offer plenty of different pizza toppings at the buffet. For $5, you will find difficulty finding a better buffet.
Favorite Local Value Dinner Menu: L'Andana, in Burlington, is one of my favorite Italian restaurants, although their dinner menu is a bit pricey. But this year, they introduced their Enoteca menu in their bar/lounge area, a menu of inexpensive small plates. The tasty, high quality food is well worth checking out and the prices won't break your wallet.
Favorite Pizza: The Za Za Restaurant in Saugus makes a unique pizza that I have never seen before, a Bolognese pizza. It was very tasty, with plenty of ground meat, and a fine sauce. I don't know why other places haven't made this type of pizza before as I think it would be very popular.
Favorite Comfort Food: Winter is an especially important time for hot, comfort food, though it has its importance year round. Shepherd’s Pie has long been one of my favorite comfort foods though I am often disappointed with what I find at many restaurants. Until this year. Stearns & Hill Bistro in Melrose makes maybe the best Shepherd's Pie I have ever had, with multiple types of ground meat, a savory gravy, and melted cheese atop the potatoes. It is also very reasonably priced and available for lunch and dinner.
Favorite Comfort Appetizer: You might expect Buffalo Chicken Rangoons to be found in an Asian restaurant, but they are actually at Burton's Grill. With a great crunchy wonton wrapper, the interior is a mix of spicy buffalo chicken and bleu cheese. They are also quite large and I would order these again and again when I return there.
Favorite Holiday Dining Experience: Holiday dining can sometimes be overly expensive and unfulfilling. But the Santa Brunch at The Beehive was excellent on several levels. They had their usual brunch menu, at their usual prices, and there was no fee to see Santa or take your own photos with him. Excellent food, excellent service, and lots of fun.
Favorite Dining Experience: For the second year in a row, my favorite dining experience was not at a restaurant, but rather at the chef's home. The Chef's Table dinners, hosted by Chef Peter Ungar of The Dining Alternative remain one of the best culinary experiences in the Boston area, yet still under the radar of many. This year, I even got to choose the menu for one of the Chef's Table dinners and it was a phenomenal meal, satisfying on so many different levels. For 2010, you should definitely make plans to attend one of these dinners.
For more restaurant reviews and highlights, you can check my blog posts for the past year. Obviously I could not include everywhere that I ate in this review post.
What were some of your favorite restuarants this year?
This is certainly not a complete list. It is more a sampling of memorable matters I have experienced and posted about over the past year.
Favorite Brunch, Traditional Fare: For bacon and eggs and similar such fare, you must check out brunch at Craigie on Main. They put their own spin on this traditional fare, turning the simplest of dishes into a wondrous delight. Besides the usual fare, they also have some nontraditional items which are equally as delicious. It is a place to take someone you wish to impress.
Favorite Brunch, Non-Traditional Fare: For a tasty, albeit non-traditional, Dim Sum weekend brunch you must go to Myers & Chang in the South End. They have plenty of creative and tasty Asian small plates, for only $3-$6 each. Sit at the counter and watch them cook and prepare our food. I have eaten more brunches here this year than anywhere else.
Favorite Decadent Breakfast: The Lobster & Swiss Cheese Omelet at Becky's Diner in Portland, Maine, is certainly not your usual breakfast. But the sweet lobster meat, of which there was plenty, really makes for a great filling for the cheesy omelet. And at only $13.95, it was a good value too. Why not splurge for breakfast?
Favorite Asian Restaurant: Besides their Dim Sum brunch, Myers & Chang serves excellent food for lunch and dinner. Plus they have a full bar, with interesting specialty drinks and Saké. And did you know that about 85% of their clientele is women? Men take notice!
Favorite Asian Buffet: For only $10, you can order the Japanese/Chinese lunch buffet at the new Taipei Tokyo Cafe in Woburn. You'll find everything from sushi to dumplings, fried rice to chicken fingers. They bring out small portions of each dish, which helps ensure the food stays fresh, and they continue to restock the dishes when they empty. As it is a bit under the radar, it is never overly crowded like some other Asian lunch buffets.
Favorite Local Asian Dish: U-Me, a new Asian restaurant opened in Stoneham this summer. Their Szechuan Wings just blew me away. Very crispy and meaty chicken wings, slathered with a sweet and slighty spicy sauce, are so much better than the usual chicken wings you find elsewhere. They are so addictive, I have to order them nearly every time I dine here.
Favorite Local Restaurant: For the second year in a row, Bistro 5, in Medford, is my favorite local place. Chef Vittorio creates intriguing cuisine, with the freshest of ingredients, and the restaurant has an intriguing wine list. This past year I have attended some excellent wine dinners there, including an Heirloom Tomato Dinner, Spirited Gourmet Dinner, and Paolo de Marchi Dinner, all of which really pleased my palate.
Favorite New Local Restaurant: I was extremely pleased this year at the return of one of my favorite Chefs, Steve Bell, to the newly opened Bobby’s Grille in Wellesley. The restaurant reminds me of the former Savory Tastes Cafe and the food is equally as compelling. Prices are reasonable, the food is plentiful and I think this restaurant will only continue to get better. Kudos to Chef Bell!
Favorite Italian Restaurant, Innovative: Though you can find plenty of traditional Italian cuisine in Boston, it is much more difficult to find something innovative. For the best of the innovative though, you must seek out the cuisine of Chef Charles ("Chuck") Draghi at Erbaluce. His ever-changing menu items do not rely on butter, cream or oil, and his food thus seems much lighter but without any sacrifice of flavor. Plus, his Italian wine list is superb, with many esoteric choices.
Favorite North End Restaurant: There are plenty of options in the North End, so where should you dine? Well, I have thoroughly enoyed Antico Forno, located on Salem Street, a bit off the beaten path. With its brick oven, the restaurant adds an interesting twist on many of their dishes. They also have an excellent, thin crust pizza. With reasonable prices, and a newly renovated interior, this is fine choice.
Favorite Pasta Dishes: From the Papardelle with Bolognese to the Chestnut Bigoli, Sportello is making an impressive debut. Another piece of Chef Barbarba Lynch's culinary empire, this restaurant is located in the Fort Point area of Boston. The pasta and sauces perfectly complement each other, and the casual, diner ambiance of the restaurant is quite fun.
Favorite Southern Restaurant: A new southern restaurant, Tupelo, opened in Cambridge this year, near Inman Square. You'll find cheap, delicious fare including the exceptional fried grits! With some of their desserts coming from Petsi Pies, you will enjoy your entire meal, from appetizers to desserts. It is a small, casual place and has recently started serving brunch.
Favorite New England Steak House: Though Boston has plenty of very good steakhouses, it was a restaurant in Connecticut that impressed me the most this year. The David Burke Prime Steakhouse, at Foxwoods Casino, warranted two posts, one to discuss the place and the other to describe the food. Their dry-aged steaks are exceptional, as is most of their other food. From their caesar salad served tableside to their creative desserts, you will savor each bite. It is not cheap, but is well worth the price.
Favorite Las Vegas Steak House: My meal began with the Bone Marrow Flan, an intriguing and tasty appetizer. From the start, I was impressed. Cut, Wolfgang Puck's Steakhouse in the Palazzo, is a pricey but excellent steakhouse with fine food, excellent service and a lengthy and appealing wine list. It is also well worth a splurge.
Favorite Las Vegas Restaurant: Raku, a hidden jewel, is a superb Japanese restaurant located off the strip. The food is authentic, fresh, reasonably priced and absolutely mouth watering. Plus, they have a killer Saké list. You would probably never stumble across this place on your own. It is the type of place that you would never know about unless someone personally recommended it to you. Make reservations as this small place often fills up, especially on the weekends.
Favorite Vermont Restaurant: Seeking a fine French restaurant near Burlington, Vermont? Then make reservations for Café Shelburne, located just outside Burlington. It is a homey place, with traditional French fare, often using local ingredients. I was really impressed with their restrained use of sauces, never overwhelming any dish but ensuring each dish was extremely flavorful.
Favorite Carnivore Dinner: The Whole Hog Dinner at Craigie on Main was amazing, from the food to the company. With Jackie and David, fellow foodies, bloggers and pig lovers, we devoured many different parts of a pig, from the skin to the brains. Chef Maws certainly knows the best ways to prepare every delicious organ and body part. Craigie on Main is a great place for any special occasion, or just when you want something different.
Favorite Desserterie: This was once again an easy choice and for the second year in a row, the award goes to Le Patissier, located in the Troquet Restaurant in Boston. Pastry Chef Sarah Woodfine remains as talented as ever and continues to create innovative and fantastic-tasting desserts. I also don't think it receives enough love from the local culinary community, though I can't recommend it enough.
Favorite Dessert: The bread pudding at the Spiga Trattoria Italiana in Needham is heavenly, and almost makes you want to order it first, before your dinner. Chef Marisa Iocco has transformed this simple dish into something exceptional. You can even try to make the recipe at your own home.
Favorite Cheap Lunch: For only $5, you can go to the Prince Pizzeria and get their all-you-can eat buffet of ziti, garlic bread and pizza. It is a Rt.1 institution which is disparaged by some, but it is a place I recommend. I like their style of pizza, and they offer plenty of different pizza toppings at the buffet. For $5, you will find difficulty finding a better buffet.
Favorite Local Value Dinner Menu: L'Andana, in Burlington, is one of my favorite Italian restaurants, although their dinner menu is a bit pricey. But this year, they introduced their Enoteca menu in their bar/lounge area, a menu of inexpensive small plates. The tasty, high quality food is well worth checking out and the prices won't break your wallet.
Favorite Pizza: The Za Za Restaurant in Saugus makes a unique pizza that I have never seen before, a Bolognese pizza. It was very tasty, with plenty of ground meat, and a fine sauce. I don't know why other places haven't made this type of pizza before as I think it would be very popular.
Favorite Comfort Food: Winter is an especially important time for hot, comfort food, though it has its importance year round. Shepherd’s Pie has long been one of my favorite comfort foods though I am often disappointed with what I find at many restaurants. Until this year. Stearns & Hill Bistro in Melrose makes maybe the best Shepherd's Pie I have ever had, with multiple types of ground meat, a savory gravy, and melted cheese atop the potatoes. It is also very reasonably priced and available for lunch and dinner.
Favorite Comfort Appetizer: You might expect Buffalo Chicken Rangoons to be found in an Asian restaurant, but they are actually at Burton's Grill. With a great crunchy wonton wrapper, the interior is a mix of spicy buffalo chicken and bleu cheese. They are also quite large and I would order these again and again when I return there.
Favorite Holiday Dining Experience: Holiday dining can sometimes be overly expensive and unfulfilling. But the Santa Brunch at The Beehive was excellent on several levels. They had their usual brunch menu, at their usual prices, and there was no fee to see Santa or take your own photos with him. Excellent food, excellent service, and lots of fun.
Favorite Dining Experience: For the second year in a row, my favorite dining experience was not at a restaurant, but rather at the chef's home. The Chef's Table dinners, hosted by Chef Peter Ungar of The Dining Alternative remain one of the best culinary experiences in the Boston area, yet still under the radar of many. This year, I even got to choose the menu for one of the Chef's Table dinners and it was a phenomenal meal, satisfying on so many different levels. For 2010, you should definitely make plans to attend one of these dinners.
For more restaurant reviews and highlights, you can check my blog posts for the past year. Obviously I could not include everywhere that I ate in this review post.
What were some of your favorite restuarants this year?
Thursday, August 25, 2016
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) On Wednesday, August 31, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Neyers Vineyards. Established in 1992 by Bruce and Barbara Neyers, the vineyard sits in the heart of Napa Valley and produces about 15,000 cases of wine annually. In 2002, Wine and Spirits Magazine named Neyers Vineyards the “Artisan Winery of the Year.”
Legal Sea Foods will team up with owner, Bruce Neyers, to host a four-plus-course dinner featuring cuisine paired with selections from the Neyers vine. The menu will be presented as follows:
HORS D’OEUVRES
Cod Fritter, Herb Aioli
Swordfish Kabob, Citrus Glaze
Striped Bass Mini Taco, Pickled Red Onion, Sweet Potato
Neyers “304” Chardonnay, Sonoma, 2015
FIRST COURSE
Cedar Plank Imperial Sole (bacon-wrapped red bliss potatoes, portobello mushrooms)
Neyers “Chuy’s Vineyard” Chardonnay, Sonoma Valley, 2014
Neyers “El Novillero” Chardonnay, Carneros, 2013
SECOND COURSE
Mesquite Grilled Tuna Block (black currant-chipotle sauce, whipped Yukon gold potatoes, fried Tuscan kale)
Neyers “Left Bank Red,” Napa Valley, 2014
Neyers “ÂME” Cabernet Sauvignon, Napa Valley, 2013
MAIN COURSE
Herb Crusted Pork Loin (sweet potato medallions, bourbon & sage molasses)
Neyers “Garys’ Vineyard” Syrah, Santa Lucia Highlands, 2014
CHEESE COURSE
Grafton Two Year Aged Cheddar
Smith’s One Year Aged Gouda
Spring Brook Farm Six Month Aged Tarentaise
(wild mushroom tapenade, brioche toast points, spicy almonds)
Neyers “Neyers Ranch – Conn Valley” Cabernet Sauvignon, Napa Valley, 2012
COST: $95 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
2) Share Our Strength’s No Kid Hungry campaign and Boston’s culinary all-stars invite guests to join them for a delicious evening benefiting No Kid Hungry.
On Monday, October 17, Share Our Strength’s No Kid Hungry Campaign will bring together Boston’s best chefs for a very special evening featuring a cocktail reception, live auction, and a multi-course seated dinner intimately prepared tableside by the biggest names in the restaurant industry.
Participating chefs include: Karen Akunowicz of Myers & Chang; Jamie Bissonnette of Toro, Coppa, and Little Donkey; Joanne Chang of Flour Bakery and Myers & Chang; Dante DeMagistis of Restauant Dante; Louis DiBicarri of Tavern Road; Tiffany Fasion of Sweet Cheeks BBQ and Tiger Mama; Will Gilson of Puritan and Co.; Andy Husbands of Tremont 647, Sister Sorel, and The Smoke Shop; Matt Jennings of Townsman; Kevin Long of Empire; Colin Lynch of Bar Mezzana; Tony Maws of Craigie on Main and Kirkland Tap& Trotter; Rodney Murillo of Davio’s; Steve “Nookie” Postal of Commonwealth; Susan Regis of Shepard; Jason Santos of Abby Lane and Back Bay Harry’s; Michael Scelfo of Alden & Harlow and Waypoint; Michael Serpa of Select Oyster Bar; and Meghann Ward of Tapestry.
Tickets are tax-deductible and range in price from $1,000 for an individual ticket to $25,000 for a party of 20.
WHEN: Monday, October 17
Cocktail Reception: 6:00 p.m.
Multi-Course Seated Dinner: 7:00 p.m.
WHERE: Space 57 at the Revere Hotel, 200 Stuart Street, Boston
OTHER: Please visit http://ce.strength.org/events/boston-no-kid-hungry-dinner for more information and to purchase tickets.
3) Davis Square spot Saloon is celebrating the final month of summer with updated menus that reflect the season’s boldest flavors and the industry’s purest spirits. Executive chef Shayne Nunes’ revamped menu focuses on shareable cuisine to create delicious experience.
Newcomer hors d’oeuvres include White Truffle-Honey Popcorn ($4); Caramelized Mission Figs with chorizo, whipped gorgonzola and cider-honey glaze ($8); Grilled Angus Flat Iron with cornichons, watercress and truffle vinaigrette ($12); Poutine with hand-cut potato wedges, smoked cheddar and Applewood smoked bacon gravy; and, Maple Buffalo Wings with bleu cheese dressing ($12). Additionally, Saloon is shucking $1 local oysters every night from 5:00pm-7:00pm through Labor Day.
For bigger appetites, there is a trio of new entrees: Grilled Angus Ribeye with seared jumbo shrimp, toasted fingerlings, asparagus and a lemon cream sauce ($30); Hot Fried Chicken with a warm polenta cake, marinated cucumber salad and honey-basil yogurt ($19); and, Berkshire Pork Chop with grilled asparagus, honey grits and a peach-pepper relish ($23).
On the spirits side, the beverage team has debuted a menu with a dozen new bespoke cocktails that are available in addition to Saloon’s roster of 120 whiskey selections. Bourbon lovers can order up the Strong Hand with bourbon, Apple Jack, honey, lemon and allspice ($12) or the B-Laz with rosemary-infused bourbon, chai-spiced vermouth, raspberry, lemon and egg whites ($13). Gin enthusiasts might opt for the Grand Optimist with gin, Montenegro, ginger, lemon and Peychaud’s bitters ($11) or the Nighttime Sky with gin, Averna, Amaro Nonino, pineapple syrup, lime and Peychaud’s bitters ($12). Other highlights from the new menu include the What Makes a Man with tequila, Cocchi, yellow chartreuse, Fernet and basil ($13), the Step Side with Carpano Antico Sweet vermouth, Mandarine Napoléon, Fernet, lime and sugar ($14), Holy Mountain with sherry, rum, burnt cinnamon, pineapple, lime and bitters ($12) and Problem Solver with cognac, Cardamaro, Benedictine, Ancho Reyes and bitters ($13).
**********************************************************
1) On Wednesday, August 31, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Neyers Vineyards. Established in 1992 by Bruce and Barbara Neyers, the vineyard sits in the heart of Napa Valley and produces about 15,000 cases of wine annually. In 2002, Wine and Spirits Magazine named Neyers Vineyards the “Artisan Winery of the Year.”
Legal Sea Foods will team up with owner, Bruce Neyers, to host a four-plus-course dinner featuring cuisine paired with selections from the Neyers vine. The menu will be presented as follows:
HORS D’OEUVRES
Cod Fritter, Herb Aioli
Swordfish Kabob, Citrus Glaze
Striped Bass Mini Taco, Pickled Red Onion, Sweet Potato
Neyers “304” Chardonnay, Sonoma, 2015
FIRST COURSE
Cedar Plank Imperial Sole (bacon-wrapped red bliss potatoes, portobello mushrooms)
Neyers “Chuy’s Vineyard” Chardonnay, Sonoma Valley, 2014
Neyers “El Novillero” Chardonnay, Carneros, 2013
SECOND COURSE
Mesquite Grilled Tuna Block (black currant-chipotle sauce, whipped Yukon gold potatoes, fried Tuscan kale)
Neyers “Left Bank Red,” Napa Valley, 2014
Neyers “ÂME” Cabernet Sauvignon, Napa Valley, 2013
MAIN COURSE
Herb Crusted Pork Loin (sweet potato medallions, bourbon & sage molasses)
Neyers “Garys’ Vineyard” Syrah, Santa Lucia Highlands, 2014
CHEESE COURSE
Grafton Two Year Aged Cheddar
Smith’s One Year Aged Gouda
Spring Brook Farm Six Month Aged Tarentaise
(wild mushroom tapenade, brioche toast points, spicy almonds)
Neyers “Neyers Ranch – Conn Valley” Cabernet Sauvignon, Napa Valley, 2012
COST: $95 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
2) Share Our Strength’s No Kid Hungry campaign and Boston’s culinary all-stars invite guests to join them for a delicious evening benefiting No Kid Hungry.
On Monday, October 17, Share Our Strength’s No Kid Hungry Campaign will bring together Boston’s best chefs for a very special evening featuring a cocktail reception, live auction, and a multi-course seated dinner intimately prepared tableside by the biggest names in the restaurant industry.
Participating chefs include: Karen Akunowicz of Myers & Chang; Jamie Bissonnette of Toro, Coppa, and Little Donkey; Joanne Chang of Flour Bakery and Myers & Chang; Dante DeMagistis of Restauant Dante; Louis DiBicarri of Tavern Road; Tiffany Fasion of Sweet Cheeks BBQ and Tiger Mama; Will Gilson of Puritan and Co.; Andy Husbands of Tremont 647, Sister Sorel, and The Smoke Shop; Matt Jennings of Townsman; Kevin Long of Empire; Colin Lynch of Bar Mezzana; Tony Maws of Craigie on Main and Kirkland Tap& Trotter; Rodney Murillo of Davio’s; Steve “Nookie” Postal of Commonwealth; Susan Regis of Shepard; Jason Santos of Abby Lane and Back Bay Harry’s; Michael Scelfo of Alden & Harlow and Waypoint; Michael Serpa of Select Oyster Bar; and Meghann Ward of Tapestry.
Tickets are tax-deductible and range in price from $1,000 for an individual ticket to $25,000 for a party of 20.
WHEN: Monday, October 17
Cocktail Reception: 6:00 p.m.
Multi-Course Seated Dinner: 7:00 p.m.
WHERE: Space 57 at the Revere Hotel, 200 Stuart Street, Boston
OTHER: Please visit http://ce.strength.org/events/boston-no-kid-hungry-dinner for more information and to purchase tickets.
3) Davis Square spot Saloon is celebrating the final month of summer with updated menus that reflect the season’s boldest flavors and the industry’s purest spirits. Executive chef Shayne Nunes’ revamped menu focuses on shareable cuisine to create delicious experience.
Newcomer hors d’oeuvres include White Truffle-Honey Popcorn ($4); Caramelized Mission Figs with chorizo, whipped gorgonzola and cider-honey glaze ($8); Grilled Angus Flat Iron with cornichons, watercress and truffle vinaigrette ($12); Poutine with hand-cut potato wedges, smoked cheddar and Applewood smoked bacon gravy; and, Maple Buffalo Wings with bleu cheese dressing ($12). Additionally, Saloon is shucking $1 local oysters every night from 5:00pm-7:00pm through Labor Day.
For bigger appetites, there is a trio of new entrees: Grilled Angus Ribeye with seared jumbo shrimp, toasted fingerlings, asparagus and a lemon cream sauce ($30); Hot Fried Chicken with a warm polenta cake, marinated cucumber salad and honey-basil yogurt ($19); and, Berkshire Pork Chop with grilled asparagus, honey grits and a peach-pepper relish ($23).
On the spirits side, the beverage team has debuted a menu with a dozen new bespoke cocktails that are available in addition to Saloon’s roster of 120 whiskey selections. Bourbon lovers can order up the Strong Hand with bourbon, Apple Jack, honey, lemon and allspice ($12) or the B-Laz with rosemary-infused bourbon, chai-spiced vermouth, raspberry, lemon and egg whites ($13). Gin enthusiasts might opt for the Grand Optimist with gin, Montenegro, ginger, lemon and Peychaud’s bitters ($11) or the Nighttime Sky with gin, Averna, Amaro Nonino, pineapple syrup, lime and Peychaud’s bitters ($12). Other highlights from the new menu include the What Makes a Man with tequila, Cocchi, yellow chartreuse, Fernet and basil ($13), the Step Side with Carpano Antico Sweet vermouth, Mandarine Napoléon, Fernet, lime and sugar ($14), Holy Mountain with sherry, rum, burnt cinnamon, pineapple, lime and bitters ($12) and Problem Solver with cognac, Cardamaro, Benedictine, Ancho Reyes and bitters ($13).
Tuesday, May 11, 2010
Central Bottle & Chef Chang
There are plenty of reasons to stop by Central Bottle in Central Square, and soon there will be another significant reason with the upcoming opening of Flour Bakery 3.First, let me mention a couple things about Central Bottle. Above, you can see a new display rack for gourmet foods at the store, and also note the Sutton Cellars Vermouth on the top shelf. It is back in stock though who knows how long it will last. This Vermouth is exceptional and can make lots of excellent summer drinks.
They also seem to be carrying even more different types of cheeses, including numerous raw milk cheeses. The cheese cases are very compelling and there were plenty of cheeses that I want to try. A nice place to stop at on your way home to pick up some wine, cheese and bread. And some vermouth!
Last week, Central Bottle held another one of their chef events, bringing Chef Joanne Chang to the store. Joanne was on hand to provide four courses of food, basically appetizers and dessert, that were then paired with wines. 75 people were in attendance, a sell-out crowd, and it was lots of fun to hang out and meet new people while savoring some delicious food and wine. And everyone seemed to be enjoying themselves, and I didn't hear any complaints.Joanne prepared a few dishes from Myers+Chang, including Thai Ginger Chicken Salad, Scallion Pancakes, and Mama Chang's Pork and Chive Dumplings. These are all dishes I have had before, and enjoyed, and it was no different this time. It was cool though to see people who had never been to Myers+Chang taste and savor the dishes. I think Joanne made a few new converts that night.
With these dishes, three wines were poured, including 2007 Corey Creek Gewurtztraminer (from Long Island), 2008 Domaine de Fontsainte Corbieres Rose, and 2008 Domaine de la Chanteleuserie Bourgueil. There was a touch of sweetness to the Corey Creek, making it a very good pairing for the slightly spicy Thai Ginger Chicken Salad. The Rose was a tasty Old World style Rose, which is a great food wine for many different dishes. The Bourgueil, which is Cabernet Franc, was even good, lacking that green pepper taste I dislike.
Dessert was also provided, a good number of diverse baked goods from Flour Bakery, including cookies, cupcakes, tarts and mousse. Joanne's cupcakes pass my moistness test, and definitely are not dry. With dessert, there was a choice of a Sparkling Wine or a Sauterne. An excellent way to end the evening.
Central Bottle is not a typical wine store, and often emphasizes the pairing of food and wine. Their chef events bring excellent, local chefs to the store. Their weekly wine bar lets you drink wine while snacking on a variety of tasty cicchetti. And when Flour Bakery 3 opens, you will be able to get even more food to go with your wine.
Thursday, April 30, 2009
Heitz Wine Cellars: UNLVino
One of the first wine tables I stopped at while at the UNLVino grand tasting belonged to Heitz Wine Cellars. The winery was established in 1961 by Joe and Alice Heitz. At the time, there were less than 20 wineries in Napa Valley so they were kind of pioneers. The winery is located in Spring Valley in the eastern hills of St. Helena. Currently, the second generation, Kathleen Heitz Myers and David Heitz, operate the winery.Heitz practices organic and sustainable agriculture. "Today at Heitz Wine Cellars, we are proud to be conscientious stewards of the land, working to preserve the Napa Valley winemaking heritage for generations to come." (Kathleen Heitz Myers) They also limit their production, planning to make no more than 40,000 cases annually. Quality not quantity is one of their objectives.
I had the chance to taste their Chardonnay and four different Cabernet Sauvignons. All five wines were quite good, albeit the Cabernets are not cheap.
The 2007 Heitz Cellars Chardonnay ($20) is made from 100% Chardonnay and has been aged for about four months in 40% new French oak. It does not undergo malolactic fermentation. The idea behind this wine is to allow the fruit to shine forth, rather than conceal it behind too much oak. I think they succeeded.
The Chardonnay had an alluring nose of citrus, especially some lemon and grapefruit. The citrus flavors came forward in the taste as well, though there was also flavors of green apple and melon. The fruit was dominant, with only a touch of oak providing some body and a light cream to the wine. It was crisp and had a fairly lengthy finish. This is the style of Chardonnay I prefer and I very much enjoyed this wine. For the price, this is a good buy, especially considering the complexity of its taste, and its lush fruit flavors.
The 2004 Heitz Cellar Cabernet Sauvignon, Napa Valley ($42) is made from 100% Cabernet Sauvignon and spends three years in oak (1 year in American oak, 2 years in French oak). This wine had a light red color and nice red fruit smell, some cherry and raspberry. On the palate, there were bright red fruit flavors with a hint of spice. The tannins were mild and it had a moderately long and smooth finish. In some respects, this reminded me of a silky Pinot Noir rather than a heartier Cabernet. It could easily be drank on its own, though would pair well with food too. Though I enjoyed this Cabernet, I think it is a bit pricey for what you get.
The 2004 Heitz Cellars Bella Oaks Vineyard Cabernet Sauvignon ($65) is made from 100% Cabernet Sauvignon and spends three and a half years in oak (1 year in American oak, 2.5 years in French oak). This vineyard consists of about 18 acres in the Rutherford district. This wine was a darker red color than the first Cabernet and had a more intense nose, with darker red fruit smells. On the palate, there were lush and complex flavors of black cherry and plum with spicy undertones. It was a very smooth wine, with restrained tannins, and a lengthy and satisfying finish. This was a silky and hedonistic wine that really impressed me. It would please either with or without food. This is a wine I think is worth its higher price.
We move on to a different vineyard. The 2003 Heitz Cellars Trailside Vineyard Cabernet Sauvignon ($85) is made from 100% Cabernet Sauvignon and spends three and a half years in oak (1 year in American oak, 2.5 years in French oak). This vineyard is also located in the Rutherford district so you might expect it would be similar to the Bella Oaks but that was not the case. This was a drier wine, with stronger tannins, so I would drink this most often with food. It had complex flavors, with intense dark berry flavors, some leather and much more prominent spice than the Bella Oaks. Its finish was lengthy, with an even spicier flair. I enjoyed this wine, though it was very different from the Bella Oaks. This is the wine I would pair with a fine steak, savoring sips between bites. The Bella Oaks would be something I would enjoy alone, sipping slowly with company, conversing between sips.
Finally, I had the top of their line, the 2004 Heitz Cellars Martha's Vineyard Cabernet Sauvignon ($150). This is made from 100% Cabernet Sauvignon and spends three and a half years in oak (1 year in American oak, 2.5 years in French oak). This vineyard consists of about 34 acres in the Oakville district, near the Mayacamas foothills. The vineyard also grows a proprietary Cabernet Sauvignon clone that is well known for small berries with a concentrated flavor.
This was a very dark wine, a rich purple color, with an alluring nose of violets, black cherry, blackberry, and spice. A very intriguing smell that beckons you to just sit and enjoy the aroma. The tannins were more moderate in this wine than the Trailside and the fruit, especially black cherry and plum, seemed a bit more lush and bright. There was plenty of spice as well, though well integrated with the rest of the flavors. Everything seemed to work in a harmonious structure. providing an elegant and refined wine. This is a wine that you can probably cellar for quite a time and I bet the changes it undergoes over the years will be quite remarkable. Yes, it is the priciest wine of the group but should not disappoint if you are willing to make the splurge.
The Heitz wines were generally impressive and if you are seeking a higher end California Cabernet, they they are worth checking out. Plus, I think their Chardonnay is a good value, a Chardonnay that is not concealed by an overabundance of oak. Though starting off the UNLVino tasting with such good wines really set the bar high for the rest of the tasting.
Saturday, November 7, 2009
StarChefs Rising Star Revue: Foie Gras & Donuts
Seared Foie Gras and Doughnuts! A pairing of two of my favorite foods. That decadent dish stood out to me amidst over a dozen other delicious items. Yet that is also not to slight all of the other treasures I found at the recent StarChefs Rising Star Revue.
I previously mentioned this event, and in brief, 14 of Boston's chefs, pastry chefs, sommeliers, and mixologists received a Rising Star award. These individuls are thought to have the "attributes that make us believe they will be the future leaders of the country's culinary scene." Each of the award receipients prepared a special dish, cocktail or wine for the event, and attendees had the opportunity to taste all of these fine items. Plus, while tasting the food and drink, you got a chance to speak with the chefs too.
It was also a fun social event, and I got to mingle, chat and meet several other local food media people, including Jackie of Leather District Gourmet, Paul of BostonChefs, Lynne of How2Heroes, Aaron of Eat Boston, and Patrick of Groupon Boston. It is always a pleasure to converse with such people about food and wine, as well as other stimulating topics.
I'll list some of the special highlights of the evening, though understand these are not the only items I enjoyed:
Seared Foie Gras and Doughnuts with Rhubarb created by Chef Wil Gilson of Garden at the Cellar. A silky piece of foie accompanied by a sweet donut hole. An excellent and decadent dish which had me wanting seconds, thirds and more. I have never been to Chef Gilson's restaurant but will make the effort to check it out now.
I finally had the pleasure of meeting Joanne Chang of Flour Bakery and Myers & Chang. We had spoken before on Twitter and by email but had not yet met. It was great to finally meet in person. Plus, she was serving Asian Braised Short Rib Taco with Asian Pear and Sesame-Cilantro Salsa. I have had that taco before at Myers & Chang, and it is delicious, with tender meat and a nice spicy finish to it.
Slow Roasted Leg of Lamb with Lamb-Fennel Sausage was prepared by Chef Jodi Bernhard of Longwood Events. Moist, tender and flavorful meat. I love lamb and this was prepared perfectly.
White Bean Gazpacho prepared by Chef Richard Garcia of Tastings Wine Bar and Bistro at Patriot Place. A creamy and flavorful treat, which also intrigued me sufficiently that I need to check out his restaurant too.
Sommelier Theresa Paopao of Oleana paired the wines for the various dishes, and there were plenty of excellent choices, including the 2004 J. Vidal-Fleury Chateayneuf-du-Pape, 2008 Gurrutxaga Txakoli, Emilio Lustau East India Sherry, Nicolas Feuillate Rose, and 2006 Gary Farrell Pinot Noir.
Mixologist Tom Schlesinger-Guidelli of Craigie on Main created two cocktails, the Camino Cocktail and Northern Lights. The Northern Lights contained Highland Park 12 Year Old Scotch Whiskey, St. Germain, Clear Creek Douglas Fir Eau de Vie, Tiki Bitters, Demerara syrup, lemon juice and orange juice. It had a very intriguing taste, herbal with restrained citrus flavors and a slight hint of smokiness. It was not overly sweet, and was actually refreshing.
Highland Park also had a table where they were pouring their 18 year old Scotch Whiskey. This was an amazing Scotch, incredibly smooth, full of flavor, and with a nice, smoky finish. A perfect sipping Scotch.
If you missed this event, you missed a fascinating and delicious time. Boston possesses some fantastic chefs, sommeliers, and mixologists and these events, which gather together a group of such talented individuals, give proof.
I previously mentioned this event, and in brief, 14 of Boston's chefs, pastry chefs, sommeliers, and mixologists received a Rising Star award. These individuls are thought to have the "attributes that make us believe they will be the future leaders of the country's culinary scene." Each of the award receipients prepared a special dish, cocktail or wine for the event, and attendees had the opportunity to taste all of these fine items. Plus, while tasting the food and drink, you got a chance to speak with the chefs too.
It was also a fun social event, and I got to mingle, chat and meet several other local food media people, including Jackie of Leather District Gourmet, Paul of BostonChefs, Lynne of How2Heroes, Aaron of Eat Boston, and Patrick of Groupon Boston. It is always a pleasure to converse with such people about food and wine, as well as other stimulating topics.
I'll list some of the special highlights of the evening, though understand these are not the only items I enjoyed:
Seared Foie Gras and Doughnuts with Rhubarb created by Chef Wil Gilson of Garden at the Cellar. A silky piece of foie accompanied by a sweet donut hole. An excellent and decadent dish which had me wanting seconds, thirds and more. I have never been to Chef Gilson's restaurant but will make the effort to check it out now.
I finally had the pleasure of meeting Joanne Chang of Flour Bakery and Myers & Chang. We had spoken before on Twitter and by email but had not yet met. It was great to finally meet in person. Plus, she was serving Asian Braised Short Rib Taco with Asian Pear and Sesame-Cilantro Salsa. I have had that taco before at Myers & Chang, and it is delicious, with tender meat and a nice spicy finish to it.
Slow Roasted Leg of Lamb with Lamb-Fennel Sausage was prepared by Chef Jodi Bernhard of Longwood Events. Moist, tender and flavorful meat. I love lamb and this was prepared perfectly.
White Bean Gazpacho prepared by Chef Richard Garcia of Tastings Wine Bar and Bistro at Patriot Place. A creamy and flavorful treat, which also intrigued me sufficiently that I need to check out his restaurant too.
Sommelier Theresa Paopao of Oleana paired the wines for the various dishes, and there were plenty of excellent choices, including the 2004 J. Vidal-Fleury Chateayneuf-du-Pape, 2008 Gurrutxaga Txakoli, Emilio Lustau East India Sherry, Nicolas Feuillate Rose, and 2006 Gary Farrell Pinot Noir.
Mixologist Tom Schlesinger-Guidelli of Craigie on Main created two cocktails, the Camino Cocktail and Northern Lights. The Northern Lights contained Highland Park 12 Year Old Scotch Whiskey, St. Germain, Clear Creek Douglas Fir Eau de Vie, Tiki Bitters, Demerara syrup, lemon juice and orange juice. It had a very intriguing taste, herbal with restrained citrus flavors and a slight hint of smokiness. It was not overly sweet, and was actually refreshing.
Highland Park also had a table where they were pouring their 18 year old Scotch Whiskey. This was an amazing Scotch, incredibly smooth, full of flavor, and with a nice, smoky finish. A perfect sipping Scotch.
If you missed this event, you missed a fascinating and delicious time. Boston possesses some fantastic chefs, sommeliers, and mixologists and these events, which gather together a group of such talented individuals, give proof.
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