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1) Some Thanksgiving dinner choices, so you don't have to cook.
Abe & Louie’s: This Back Bay steakhouse will be dishing out a customizable three-course prix fixe menu ($78) this Thanksgiving in addition to serving their a la carte menu. To start, there is a butternut squash soup with crème fraiche and candied pumpkin seeds, or a roasted beet and goat cheese salad with pistachio, dill and aged balsamic. For entrees, there’s roasted turkey breast with braised dark meat, whipped potatoes, stuffing, roasted Brussels sprouts, cranberry sauce and gravy, or an eight-ounce filet mignon served with a twice-baked potato, horseradish cream and bordelaise. For something sweet, dig into the pumpkin cheesecake topped with vanilla whipped cream.
Reservations from 11:30am-10pm. Call them at (617) 536-6300.
Atlantic Fish Co.: They will feature their full menu of seafood classics in addition to a three-course holiday prix fixe ($70). Start with parsnip soup with crème fraiche and candied pumpkin seeds, or a harvest salad with butternut squash, baby greens, pecan, goat cheese and maple vinaigrette. For the best from land and sea, the entrees are roasted turkey breast with braised dark meat, whipped potatoes, stuffing, roasted Brussels sprouts, cranberry sauce and gravy, or hazelnut-crusted Atlantic halibut with butternut squash puree, haricots verts and brown butter sage. For dessert, a pumpkin cheesecake with vanilla whipped cream.
Atlantic Fish Co.: They will feature their full menu of seafood classics in addition to a three-course holiday prix fixe ($70). Start with parsnip soup with crème fraiche and candied pumpkin seeds, or a harvest salad with butternut squash, baby greens, pecan, goat cheese and maple vinaigrette. For the best from land and sea, the entrees are roasted turkey breast with braised dark meat, whipped potatoes, stuffing, roasted Brussels sprouts, cranberry sauce and gravy, or hazelnut-crusted Atlantic halibut with butternut squash puree, haricots verts and brown butter sage. For dessert, a pumpkin cheesecake with vanilla whipped cream.
Reservations from 11am-9pm. Call them at (617) 267-4000.
Coach Grill: They will feature a Thanksgiving prix fixe ($70) in addition to their nightly menu. For appetizers, there is a split pea soup with smoked ham hocks and crème fraiche, or a quinoa and Tuscan kale salad with red endive, golden raisins, toasted almonds and Meyer lemon vinaigrette. For entrees, there’s roasted turkey breast with whipped potatoes, stuffing, butternut squash, green beans, cranberry sauce and gravy, or an eight-ounce filet mignon served with a twice-baked potato, horseradish cream and bordelaise. For dessert, indulge in pumpkin cheesecake with vanilla whipped cream.
Coach Grill: They will feature a Thanksgiving prix fixe ($70) in addition to their nightly menu. For appetizers, there is a split pea soup with smoked ham hocks and crème fraiche, or a quinoa and Tuscan kale salad with red endive, golden raisins, toasted almonds and Meyer lemon vinaigrette. For entrees, there’s roasted turkey breast with whipped potatoes, stuffing, butternut squash, green beans, cranberry sauce and gravy, or an eight-ounce filet mignon served with a twice-baked potato, horseradish cream and bordelaise. For dessert, indulge in pumpkin cheesecake with vanilla whipped cream.
Coach Grill also offers a takeout Thanksgiving Family Feast (serves 4-6; $285) available for pickup on November 27 and 28.
Reservations from 11am-8pm. Please call (508) 358-5900.
2) The InterContinental Boston has officially debuted a "secret hideaway for rebellious spirits" as Loyall Counting Room is now open and located in the hotel’s first floor, next to Bar Fellini. The intimate speakeasy can accommodate up to 25 guests and "offers a secretive flare that encompasses a nod to Boston’s rich history of intrigue and revolution. The discreet atmosphere brings history to life in a unique location, featuring drinks paying homage to that time period."
Jenna Carlson-Carvalho, Director of Restaurants and Bars at InterContinental Boston, stated, "We take the art of crafting cocktails to the next level, focusing not only on carefully curated ingredients but also on the overall presentation—from period glassware to the garnishes. We pride ourselves on the smallest details to give an authentic spin to historic drinks.”
"The concept pays tribute to Boston’s Loyal Nine - especially free-thinkers like John Avery, Thomas Chase, Henry Bass and Captain Joseph Field, all who understood the value of a good, strong drink. These revolutionaries preceded the Sons of Liberty, who planned and executed events like the Boston Tea Party, which occurred on the very site of InterContinental Boston at Fort Point Channel. This space is inspired by that era, with a secret entrance and modern-day tribute to the hidden counting rooms and water holes of the time. Enter by secret password and experience a clandestine meeting among the rebellious. The color palette is dark and wood-clad at a candlelight brightness. Contemporary colonial references are seen throughout in the cabinet of curiosity entrance, patterned wallcovering in the main room, coin-inspired feature light fixtures and artwork."
The cocktail menu features unique elixirs, each with a story to tell and accompanied by a tale of the drink’s name, origin and background like the:
2) The InterContinental Boston has officially debuted a "secret hideaway for rebellious spirits" as Loyall Counting Room is now open and located in the hotel’s first floor, next to Bar Fellini. The intimate speakeasy can accommodate up to 25 guests and "offers a secretive flare that encompasses a nod to Boston’s rich history of intrigue and revolution. The discreet atmosphere brings history to life in a unique location, featuring drinks paying homage to that time period."
Jenna Carlson-Carvalho, Director of Restaurants and Bars at InterContinental Boston, stated, "We take the art of crafting cocktails to the next level, focusing not only on carefully curated ingredients but also on the overall presentation—from period glassware to the garnishes. We pride ourselves on the smallest details to give an authentic spin to historic drinks.”
"The concept pays tribute to Boston’s Loyal Nine - especially free-thinkers like John Avery, Thomas Chase, Henry Bass and Captain Joseph Field, all who understood the value of a good, strong drink. These revolutionaries preceded the Sons of Liberty, who planned and executed events like the Boston Tea Party, which occurred on the very site of InterContinental Boston at Fort Point Channel. This space is inspired by that era, with a secret entrance and modern-day tribute to the hidden counting rooms and water holes of the time. Enter by secret password and experience a clandestine meeting among the rebellious. The color palette is dark and wood-clad at a candlelight brightness. Contemporary colonial references are seen throughout in the cabinet of curiosity entrance, patterned wallcovering in the main room, coin-inspired feature light fixtures and artwork."
The cocktail menu features unique elixirs, each with a story to tell and accompanied by a tale of the drink’s name, origin and background like the:
- Incident on King Street, the infamous event that came to be known as the Boston Massacre made with Broadbent Madeira, Plantation Rum, Ron Zacapa 23 Solera, Licor 43, Grand Marnier, lemon and raspberry;
- Under the Liberty Tree, showcasing the powerful symbol of colonial resistance, featuring Fino sherry, coconut-washed cognac liqueur, and spiced pear liqueur;
- The Gentlewoman’s Rebellion, highlighting Phyllis Wheatley, a young formerly enslaved poet who defied expectations by becoming one of the most celebrated literary figures of the colonies, created with Grey Goose White Peach, Rosemary, pisco, cantaloupe syrup, clarified grapefruit and soda.
Guests can also enjoy small bites of "colonial fare" like Meat Pie, puff pastry, ground beef, vegetables, creamy potato, horseradish creme, and pickled red onion; Maple Bacon Caramel Corn, popcorn, maple caramelized bacon; and Roasted Chestnuts, salted and smoked.
3) Marcelino’s, Levantine Cocktails & Cuisine, a new locally owned and operated cocktail bar and lounge is scheduled to open in Seaport this later this fall, taking over the space where The Daily Catch resided. It's cofounded by Marcelino and Basel Badawi, and will specialize in crafted cocktails—both alcoholic and non-alcoholic—and offer creative mezze-style small plates, plus dinner and dessert menus. The new Marcelino’s follows in the footsteps of the award-winning Marcelino’s Boutique Bar in Providence, Rhode Island.
The goal of Marcelino’s, Levantine Cocktails & Cuisine is to reset the bar for cocktails in the city of Boston–thanks to acclaimed Levantine/Mediterranean Chef Maroun Nohra and bar director/mixologist Refaat Ghostine. Marcelino's is locally owned and operated by Marcelino and Basel (who lives downtown), owners of the hugely successful and highly award-winning Marcelino's Boutique Bar in Providence.
"Refaat Ghostine has over a decade of A-list award-winning experience in the restaurant and hospitality space, spanning across the United States, Lebanon and the United Arab Emirates. Refaat was part of the team that helped Central Station Boutique Bar in Beirut, Lebanon earn a spot on the prestigious World’s Best Bars List, ranking as high as no. 22 in 2016 and no. 27 as the Best Bar in Africa & Middle East in 2018. Refaat was also honored with the title of Diageo Lebanon World Class Bartender of the Year in 2015. He has been with Marcelino's since 2020."
One of their new cocktails will be Marcelino’s Oregano Tomato Cocktail, which is composed of gin, white vermouth, fresh oregano essence, clarified tomato cordial, verjus, and salted white balsamic vinegar. "This cocktail captures the vibrant flavors and fresh ingredients of Lebanon. It is the Levant in a glass. The star of the show being the oregano essence, which evokes the fragrant herbs that flourish in the region, offering a herbal depth that invites exploration. The clarified tomato cordial adds a unique umami richness, reminiscent of the sun-ripened tomatoes that are staples in Lebanese cuisine, while verjus introduces a refreshing acidity that brightens the palate. To elevate the experience, a few dashes of salted white balsamic vinegar tie the flavors together, echoing the way traditional Middle Eastern cuisines often combine sweet, sour, and savory notes. The cocktail is garnished with a cracker topped with sun-dried tomato oil gel, sumac, and black salt—a nod to the vibrant mezze culture of Lebanon. Enjoying the cracker first enhances the tasting experience, allowing the rich flavors to meld with the cocktail, creating a sensory journey that embodies the essence of Lebanese hospitality and the joy of sharing good food and drink."
The inaugural food menu features Eastern Mediterranean-inspired mezze small plates including olive sourdough, za’atar pita toast, bone marrow & tartare, and za’atar bread fattoush salad. Main courses include decadent grilled lamb chops with Turkish ezme, yoghurt and cumin salt; tahini chicken schnitzel and a house baladi salad, and an 8 ounce Levantine steak, spicy chermoula and rosemary potato matchsticks, among others. Also on the menu are cumin lamb, celeriac, saffron baby squid and arak chicken kebab skewers.
4) On Monday, November 25, at 6pm, Il Ponte in Woburn, one of my top favorite Italian restaurants, will be hosting a special Super Tuscan Wine Dinner. Chef Beni Kurti has created five courses of goodf while wine expert Ciro Pirone will lead the tasting of five Italian wines. This should be a delicious and exciting dinner, and there will even be live music.
3) Marcelino’s, Levantine Cocktails & Cuisine, a new locally owned and operated cocktail bar and lounge is scheduled to open in Seaport this later this fall, taking over the space where The Daily Catch resided. It's cofounded by Marcelino and Basel Badawi, and will specialize in crafted cocktails—both alcoholic and non-alcoholic—and offer creative mezze-style small plates, plus dinner and dessert menus. The new Marcelino’s follows in the footsteps of the award-winning Marcelino’s Boutique Bar in Providence, Rhode Island.
The goal of Marcelino’s, Levantine Cocktails & Cuisine is to reset the bar for cocktails in the city of Boston–thanks to acclaimed Levantine/Mediterranean Chef Maroun Nohra and bar director/mixologist Refaat Ghostine. Marcelino's is locally owned and operated by Marcelino and Basel (who lives downtown), owners of the hugely successful and highly award-winning Marcelino's Boutique Bar in Providence.
"Refaat Ghostine has over a decade of A-list award-winning experience in the restaurant and hospitality space, spanning across the United States, Lebanon and the United Arab Emirates. Refaat was part of the team that helped Central Station Boutique Bar in Beirut, Lebanon earn a spot on the prestigious World’s Best Bars List, ranking as high as no. 22 in 2016 and no. 27 as the Best Bar in Africa & Middle East in 2018. Refaat was also honored with the title of Diageo Lebanon World Class Bartender of the Year in 2015. He has been with Marcelino's since 2020."
One of their new cocktails will be Marcelino’s Oregano Tomato Cocktail, which is composed of gin, white vermouth, fresh oregano essence, clarified tomato cordial, verjus, and salted white balsamic vinegar. "This cocktail captures the vibrant flavors and fresh ingredients of Lebanon. It is the Levant in a glass. The star of the show being the oregano essence, which evokes the fragrant herbs that flourish in the region, offering a herbal depth that invites exploration. The clarified tomato cordial adds a unique umami richness, reminiscent of the sun-ripened tomatoes that are staples in Lebanese cuisine, while verjus introduces a refreshing acidity that brightens the palate. To elevate the experience, a few dashes of salted white balsamic vinegar tie the flavors together, echoing the way traditional Middle Eastern cuisines often combine sweet, sour, and savory notes. The cocktail is garnished with a cracker topped with sun-dried tomato oil gel, sumac, and black salt—a nod to the vibrant mezze culture of Lebanon. Enjoying the cracker first enhances the tasting experience, allowing the rich flavors to meld with the cocktail, creating a sensory journey that embodies the essence of Lebanese hospitality and the joy of sharing good food and drink."
The inaugural food menu features Eastern Mediterranean-inspired mezze small plates including olive sourdough, za’atar pita toast, bone marrow & tartare, and za’atar bread fattoush salad. Main courses include decadent grilled lamb chops with Turkish ezme, yoghurt and cumin salt; tahini chicken schnitzel and a house baladi salad, and an 8 ounce Levantine steak, spicy chermoula and rosemary potato matchsticks, among others. Also on the menu are cumin lamb, celeriac, saffron baby squid and arak chicken kebab skewers.
4) On Monday, November 25, at 6pm, Il Ponte in Woburn, one of my top favorite Italian restaurants, will be hosting a special Super Tuscan Wine Dinner. Chef Beni Kurti has created five courses of goodf while wine expert Ciro Pirone will lead the tasting of five Italian wines. This should be a delicious and exciting dinner, and there will even be live music.
The Menu Includes:
Sformato di Zucca (Pumpkin flan with Gorgonzola & Walnuts)
2021 Arrighi "Valerius" Toscana Bianco
Agnello Fritto (Breaded & fried lamb chop with artichokes)
2020 Innocenti Lume IGT
Garganelli al Ragu Toscana (Garganelli fresh pasta with traditional Tuscan meat sauce)
2007 Il Moro di San Giovanni (magnum)
Brasato di Manzo (Braised short ribs, horseradish mashed potatoes, carrots & cippolini)
2019 Tenuta di Trinora Magnacosta IGT
Torta di Mandorle e Semolina (Almond & semolina cake)
2017 Grevepesa Vin Santo del Chianti Classico
The cost is $125 per person and you can make Reservations HERE. I'm sure this will sell out, so make your reservation as soon as possible.
Sformato di Zucca (Pumpkin flan with Gorgonzola & Walnuts)
2021 Arrighi "Valerius" Toscana Bianco
Agnello Fritto (Breaded & fried lamb chop with artichokes)
2020 Innocenti Lume IGT
Garganelli al Ragu Toscana (Garganelli fresh pasta with traditional Tuscan meat sauce)
2007 Il Moro di San Giovanni (magnum)
Brasato di Manzo (Braised short ribs, horseradish mashed potatoes, carrots & cippolini)
2019 Tenuta di Trinora Magnacosta IGT
Torta di Mandorle e Semolina (Almond & semolina cake)
2017 Grevepesa Vin Santo del Chianti Classico
The cost is $125 per person and you can make Reservations HERE. I'm sure this will sell out, so make your reservation as soon as possible.
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