******************************************************
1) Mooncusser owner Ian Calhoun has named Carl Dooley Executive Chef as the seafood restaurant reopens after the pandemic. Chef Carl Dooley, most recently from the acclaimed Table at Season to Taste in North Cambridge, is a very talented and creative chef, and I'm excited to see what he will develop at Mooncusser, which has also been one of my favorites.
Mooncusser will be open Wednesdays through Saturdays, 5:30pm-10pm, with Dooley offering a 4-course, prix-fixe menu ($90) that showcases local seafood with bold flavors and cross-cultural techniques and spices. Simultaneously, the restaurant will launch a new beverage program, now that they have acquired a new liquor license.
The Prix-Fixe Menu offers two choices for each of the four courses, such as a Veal Loin Carpaccio, Asparagus & Jonah Crab Curry, Glazed Rhode Island Tautog (great to see them using a lesser known fish), and Grilled Lamb. I look forward to checking out Dooley's new creations.
2) The most common complaint I've heard about the restaurants, at Encore Boston Harbor, is that they are too expensive. Some of the restaurants do run specials at time, offering more affordable options. Fratelli, an Italian restaurant which is a collaboration between Frank DePasquale and Nick Varano is running such a special right now, offering a four-course dinner for only $39.95 per person.
2) The most common complaint I've heard about the restaurants, at Encore Boston Harbor, is that they are too expensive. Some of the restaurants do run specials at time, offering more affordable options. Fratelli, an Italian restaurant which is a collaboration between Frank DePasquale and Nick Varano is running such a special right now, offering a four-course dinner for only $39.95 per person.
This special is available every Monday through Wednesday, from 4 to 6 p.m. For the first course, guests can choose any Appetizer on the full menu, with has over a dozen options, such as Sautéed Mussels & Clams and Meatballs & Homemade Ricotta. For the second course, guests can choose any Pasta, again with over a dozen options, such as Paccheri di Gragnano alla Ragu’ and Vongole Macchiato.
For the third course, there's a choice of four entrées, including marinated Tuscan sirloin steak tips, Alaskan king salmon, braised beef short ribs, and seven-spice brick chicken. Every meal ends on a sweet note with Chef’s house-made tiramisu. Sounds like a good deal.
No comments:
Post a Comment