Thursday, September 3, 2020

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. For now, some of these events will simply be the opening of certain restaurants, generally ones dear to my heart for a variety of reasons. And I hope everyone dines out safely, and tips well.
1) As the fall comes, cooler weather will soon arrive, which could cause many restaurants to end their patio dining. There are some restaurants though that have made preparations to keep their outdoor dining opening even when it gets colder. 

HarvestNestled in Harvard Square, the patio at Harvest has a fireplace and a partial roof so that the outdoor dining season can be extended way into the late Fall/early Winter months. There are also heat lamps and all tables are socially distanced. There is comfortable lounge furniture for parties of six as well as traditional tables for smaller parties. Harvest is open Wednesday through Sunday for lunch and dinner from 12-8 as well as Sunday brunch. Harvest is closed on Mondays and Tuesdays. 

Mare Oyster BarLocated in the back of Hanover Street in Boston’s North End, Mare Oyster Bar’s patio overlooks the Boston Skyline and Greenway. The patio is open year round and has a retractable roof, heat lamps, fire pits and lounge seating as well as traditional tables. Mare is open seven days a week from 4p until 11p nightly.

Woods Hill Pier 4This November, Woods Hill Table will be introducing an extended way to enjoy outdoor patio dining in Boston with the addition of igloos for the late Fall and Winter months. Each igloo can accommodate a maximum of 6 people and will have a set food and beverage minimum and guests can choose from a la carte regular menu items or a special prix fixe seasonal menu from Chef Charlie Foster. All menu items will be the restaurant’s signature sustainable, nutrient dense cuisine and local ingredients. Guests can also expect seasonal cocktails and beverages that are hot, their bone broth cocktail will also return from last year. Woods Hill opens daily at 5p and is closed on Mondays. It is open for lunch on Friday at 11:30a and brunch on Saturdays and Sundays from 11:30a until 10p.

2) Scampo, inside the Liberty Hotel, has reopened for dinner service. The new hours will be Monday through Saturday from 5pm-10pm and the restaurant will be closed on Sundays. Famed chef Lydia Shire will bring back her popular flatbreads, mozzarella bar, handmade pastas and signature entrees.

Some favorites that will be back on the menu include:
Patrick’s Naan Bread
Scampo’s Signature Duck
Lydia’s Lobster Pizza
Swordfish and Octopus
Mozzarella, beef carpaccio and beet hummus
Mozzarella, prosciutto, corn panna cotta and brown butter hazelnuts
Calamari with shishito peppers and lemon aioli
Lobster risotto
Spaghetti with pork cracklins
Pumpkin Agnolotti

Reservations can be made by calling 857-241-1150.

3) On Sunday, September 13,  Chef Chris Chung and Chef Youji Iwakura are collaborating on a special Modern Washoku Takeout Popup  at Momi Nonmi. Two different Washoku sets will be offered, and curb side pickup will be at Momi Nomni from 2pm-6:30pm. It is pre-order only and only a limited amount of dinners will be available. These are two of my favorite skills, extremely talented chefs and this should be a compelling dinner.

Choice #1: 7 courses modern washoku set 
($89)(3% kitchen appreciation fee, tax & gratuity not included)
Menu includes: Sushi, Sashimi, Vegetable, Soup, Bento set and Dessert

Choice #2: 7 courses premium modern washoku set 
($119)(3% kitchen appreciation fee, tax & gratuity not included)
Menu includes: Premium sushi, Premium sashimi, Vegetable, Soup, Bento set, and Dessert

What is Washoku? Traditional Japanese food is collectively known as washoku. (literally, “food of Japan”). ... Washoku is written in kanji characters as 和食. The first character, 和 (wa), which means Japan or Japanese, also represents harmony, and the second character 食 (shoku) means food or to eat.

Chef Youji & Chris Chung specially selected two different beverages to go with your meal, a Japanese wine and a Sake.

2017 Chateau Mercian Yamanashi Koshu Sur Lie ($64/750 ml): Koshu, a native Japanese grape variety that has been growing for centuries, offers complex flavor profiles such as sudachi Japanese lime, minerals, and rich mouth feel with umami, fermented and aged on the lees (sur lie) till the bottling. The best wine to pair with authentic Japanese cuisine! The very first Japanese wine in Boston that the chef Youji took 10 years of passion and effort to have brought in the city.
--I've enjoyed this wine before and it is unique and delicious, definitely an excellent option I'd recommend.

Kubota Junmai Daiginjo ($42/300ml): The nose on this special released Kubota is a mild collection of cherry, pear, mango, melon, and floral aromas. Kubota is known for making the prototypical light, clean, and dry style sakes, and this tribute brew is no exception. It is fleshy, smooth, round, dry, and clean with a little tingle that makes this brew drink sharp. Dry is the word, but there are hidden layers of raisins, apricot, and green grapes as the brew acclimates to your palate with a peek-a-boo hint of sweetness that comes later in the sip. It is chippy and fun to sippy! This Kubota was made for a wine glass to let the acidity jump and expand in your palate..
--An excellent choice! 

To order a Washoku set, send a message on Facebook to Chef Chris Chung or Chef Youji Iwakura, or use this Form.

No comments: