2018: Favorite Restaurants & Food-Related Items

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

Let me continue the lists of my best recommendations and favorites of 2018. I have already posted my three Top Wine lists, my Favorite Wine-Related Items, and my Top Ten Favorite Restaurant Dishes, and now I want to address my Favorite Restaurants of the past year as well as some of my other Favorite Food-Related Items

This is certainly not a complete list but it is more a sampling of memorable restaurants and food items I've experienced and/or posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more Restaurant reviews, you can just search my blog posts for the past year.

Favorite Hot New Restaurants: This category includes several restaurants that have opened in the last few months, which have already impressed me, but which I haven't yet written a review. In early 2019, I'll likely review these worthy restaurants (after additional visits).
     Tonno in Wakefield: This is the second location of Chef Anthony Caturano's Italian Seafood restaurant. I eagerly anticipated its opening and it easily lives up to my high expectations.
     Kamakura in Boston: Chef Youji Iwakura has brought Japanese Kaiseki cuisine to Boston and the restaurant is aesthetically cool and the food is killer.
     Feng Shui in Burlington: The sixth location of this Chinese restaurant opened near the Burlington Mall and their lunch buffet is compelling, and their cocktails are quite good.
     Home Taste in Arlington: A second location of this Chinese restaurant, they specialize in delicious hand-pulled noodles. hand-made dumplings, Chinese casseroles and more.
     Aaron's Taco Cart'el in Stoneham: A small, casual and tasty spot for tacos, burritos and nachos, where  customization rules.

Favorite New Haitian/Dominican Restaurant: From delightfully flaky Paté to Jerk Beef Sliders, from savory Griot to a Cream Corn Souffle, Infused Kreyol in Malden is making delicious and compelling food. It's a tiny spot that once was home to a bakery but it's well worth seeking out. This isn't a cuisine you often see in the Malden+ area and thus there was a need for such a restaurant. Prices are very reasonable, service is usually very good, and the freshness of their dishes is impressive. And their Paté was one of my Top Ten Restaurant Dishes of 2018.

Favorite Suburban Italian Restaurant: Il Casale, with locations in Belmont and Lexington, is killing it, especially with their wine dinners. Such professional service, exquisite food, and interesting drinks, from wine to cocktails. Their popularity, judged by how they can sell out an entire restaurant for a wine dinner when most other places are lucky to fill a table or two, is indicative of how well they are received in their community. And their Ragu Bianco was one of my Top Ten Restaurant Dishes of 2018.

Favorite South American Restaurant: In Watertown, the former owners the famed Cambridge restaurant Salts, have started a new restaurant, La Bodega By Salts, which reflects owner Analia Verolo's homeland of Uruguay. Much of the menu consists of small plates, a great way to experience a number of dishes, which either have Uruguayan or Spanish roots. The food is fantastic, the wine list has plenty of Uruguayan wines, and their cocktails are stellar. Service is excellent and the restaurant itself is cool, especially where they have reused an old railroad car. And their Chivito was one of my Top Ten Restaurant Dishes of 2018.

Favorite Japanese Restaurant: Chef Chris Chung is rocking it in Inman Square in Cambridge at Momi Nonmi, a casual Japanese izakaya with some Hawaiian influence. The food is amazing, with ingredients that are fresh and high quality, including rarities not commonly found in the area. The cuisine is also inventive and innovative, with plenty of special dinner events. Chef Chung's culinary skills are top notch. They also have an impressive Sake, Shochu and cocktail program. Again, this is another small restaurant but one you should not miss. And their Teppanyaki Loco Moco was one of my Top Ten Restaurant Dishes of 2018.

Favorite Tasting Menu: Around since 2016, The Table at Season To Taste, located in North Cambridge, offers a four-course tasting menu each evening which changes every 4-6 weeks. You have two options for each course and the food is delicious and inventive, supported by an excellent wine program. It is a small and cozy restaurant, with an open kitchen, and you receive very professional service. And their Brown Rice & Sweet Potato Congee was one of my Top Ten Restaurant Dishes of 2018.

Favorite Brunch: At Ledger Restaurant & Bar, in Salem, they have an excellent Brunch Menu, from a 22-ounce Bloody Mary to their home-made Donuts, from Eggs Benedict to Banana Bread. Excellent service, a patio during the summer, and a menu of enticing dishes. Have a breakfast dish or a more lunch dish, such as a Fried Chicken Thigh Sandwich or a Breakfast Burger. And their Chicken & Waffles was one of my Top Ten Restaurant Dishes of 2018.

Favorite Fusion Cuisine: Though it was only available for several days around Cinco de Mayo, the "Grexico" menu, a combination of Mexican and Greek cuisine, at Committee was fusion cuisine at its best. The various dishes seamlessly blended ingredients from both cuisines, creating delicious and inventive dishes that thoroughly impressed me. Grecomole, Guajillo Hummus, Churros with Merenda, and much more. I hope they will hold this event again in 2019, and I could easily see this fusion cuisine centering a new restaurant. And their Lamb Barbacoa Tacos was one of my Top Ten Restaurant Dishes of 2018.

Favorite Chef's Return: Famed Chef Marisa Iocco returned to Spiga in Needham, transforming their Italian menu but maintaining some of his well-known specialties. You'll find dishes like Guazzetti, a unique Italian stew and Spiga might be the only local restaurant serving this item. Their Pizza is excellent and their Pasta dishes are killer. A cozy spot, it is open for lunch and dinner, and is worth the journey to Needham. And their Timballo was one of my Top Ten Restaurant Dishes of 2018.

Favorite Restaurant Dessert: After enjoying the savory options from Chef Marisa Iocco at Spiga, you can peruse their Dessert menu but I think your best option is her famed Bread Pudding, which I first enjoyed several years ago. I've even recommended people start their meal with the Bread Pudding so you ensure you aren't too full after dinner to enjoy it. Every spoonful is absolutely delicious, a hedonistic treat which I cannot recommend enough. Great texture to the bread, a nice blend of sweet and salty in the sauce, and nice hints of vanilla. We really need a bakery that specializes in Bread Pudding.

Favorite Hidden Restaurant City: Malden has plenty of interesting restaurants, especially Asian ones, but you wouldn't suspect that some fascinating dishes are "hidden" within rather ordinary appearing spots. From its storefront, you'd think Classic Pizza is your typical pizza and sub shop however they also have a small, but delicious menu of Indian dishes, including a killer Chicken Tikka Masala. Jay's Pizza also appears to be a normal pizza and sub joint, but they also sell Nepalese Momos, dumplings. In 2019, I'll be checking out other pizza joints in Malden to see if any others are hiding more unique and tasty dishes.

Favorite Food Book: Written  by Gabriella Opaz & Sonia Andersson Nolasco, with photography by Ryan Opaz, the compelling Porto: Stories From Portugal's Historic The Bolhão Market succeeds on many levels. It discusses the history of Portuguese cuisine while also telling intimate stories of the various vendors at the Bolhão Market. This is not some dry travelogue but rather a seductive lure intended to convert you into a culinary lover of northern Portugal. It will work well as a reference guide as well, something to turn to from time to time to better understand Portuguese cuisine. Highly recommended.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, having recently celebrated its 5th Anniversary. I continue to try to raise awareness of NECAT so that its good work can continue and even expand.

Favorite Food Trade Event: Once again, I have selected the Seafood Expo North America (SENA) as my favorite. It is a massive trade event, a three day event showcasing purveyors of seafood and related vendors. You'll find tons of free seafood samples and learn plenty, from sustainability to cooking. The Seafood Show is an engaging event and you can read my latest articles here: Part 1, Part 2, Part 3. The Seafood Show is compelling on many levels and I look forward to attending the next SENA in March 2019. Hope to see you there too.

Favorite Food History Article: This year, I'm especially proud of my article, "Water Doughnuts": Some Bagel History. I found numerous fascinating newspaper articles, dating back as far as 1930, about bagels. There were Recipes for making bagels at home, information about various flavored bagels, canned bagels, pizza bagels and more. More writers need to use old newspaper archives in their research as you never know what intriguing information you will find.

What were some of your favorite restaurants this year?

2018: Top Ten Restaurant Dishes

What were some of my favorite restaurant dishes of the past year?

Let me continue the lists of my best recommendations and favorites of 2018. I have already posted three Top Wine lists and my Favorite Wine-Related Items. Now I want to move onto food and showcase my Top Ten Restaurant Dishes of the past year.

This list includes ten dishes which I not only enjoyed immensely, but which I also found to be particularly compelling for various reasons. They might be especially delicious or something more unique, but all stand out for some particular reason, above the other dishes I have tasted this past year. These are the type of dishes I would order again and again, and which I would highly recommend. And I'll note that all of these restaurants are located in Massachusetts.

This is certainly not a complete list but it's more a sampling of memorable dishes I have experienced and/or posted about over the past year. It is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This list is not in any order of preference, so all receive equal accolades. For more of my favorite restaurant dishes, you can just search my blog posts for the past year.

Ragu Bianco at Il Casale (Belmont)
At a San Felice wine dinner, I was thoroughly impressed with their Fusilli fatti in casa con ragù "bianco" di carne e salamino di cinghiale (Handmade fusilli with "white" meat ragù and diced wild boar salami). This "ragu bianco" is traditional mostly in northern Italy, including Tuscany, and it is made with cream rather than tomatoes. This was simply a perfect dish, with homemade pasta cooked just right, plenty of savory and tender meat, a touch of earthiness, and a cream sauce that added plenty of flavor. The sauce was neither cloying or overly heavy, and I could easily have devoured a couple more plates. It is rare to see a ragu bianco at local restaurants, and that really needs to change if this dish is an example of what can be created. The Chef even provided me a copy of the Recipe, and we've made it at home successfully.

Paté at Infused Kreyol (Malden)
Infused Kreyol serves Haitian and Dominican dishes and one of their Small Bites is the Paté, a flaky pastry filled with shredded chicken, ground beef, cod fish or veggie. I've tasted three of the four, excluding the veggie, and loved them! They are made fresh each day, and the pastry is light, flaky and buttery, exactly what you want it to be. The ample fillings have intense and tasty flavors, spiced well. And at only $2.50 each, they are a great value too. The Paté are kept near the register to it is easy to stop by and pick up a few to enjoy at home.

Shrimp Marsala at Island Creek Oyster Bar (Burlington)
This compelling dish is made with Casarecce pasta, roasted mushrooms, and Marsala cream. As I love a good Marsala sauce, I knew I had to try this dish and it was absolutely delicious, a rich dish which was well balanced, the key to the dish's success. The creamy Marsala sauce wasn't overly sweet and the pasta, cooked perfectly, and was an excellent vessel for the sauce. The plump shrimp, coated with the creamy Marsala, were exquisite and the roasted mushrooms added some earthiness and umami to the dish. It was comfort food, a hearty portion of Sicilian-inspired seafood.

Lamb Barbacoa Tacos at Committee (Boston)
To honor Cinco de Mayo, Committee created a special "Grexico" menu, fusing Greek and Mexican cuisines. My favorite dish of the evening were the Lamb Barbacoa Tacos, made with braised lamb, tzatziki, and Fix beer (a Greek beer) guajillo, atop grape leaf-corn tortillas. Grape leaves were crumbled into the mixture of the corn tortillas, providing its different color and texture. They were unique and delicious, such a delightful fusion of cuisines. Who would have thought such a combination could be so tasty? The lamb was moist and tender, just exquisitely prepared, and the entirety of the taco worked so well. I could easily see a Greek-Mexican Taco joint doing very well in the Boston area.

Timballo at Spiga (Needham)
This hearty dish is made with crespelle (kind of an Italian crepe), meat ragú, and locally sourced dried mozzarella. What an amazing dish, such excellent comfort food! It reminded me in some respects to a lasagna, though the crespelle is softer. The ragú contained plenty of flavorful meat in a superb red sauce, and there was lots and lots of gooey cheese. It is an amply portioned dish so bring your appetite. So much flavor in a superb dish, perfect for a chilly winter evening.

Chivito at La Bodega By Salts (Watertown)
Chivito, which literally means "small goat," is a popular sandwich in Uruguay, and generally is a steak sandwich with a variety of toppings. The Chivito al Pan is sliced beef tenderloin, country ham, bacon, and a fried egg. It is quite a large sandwich, and a bit messy to eat, but it was also quite tasty, with plenty of tender meats. The soft roll enhanced the sandwich, which is large enough to make its own meal. An excellent comfort food and I understand its popularity in Uruguay.

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

Jhol Momos at Jay's Pizza (Malden)
Who would have suspected that your typical pizza, subs, and ice cream shop would also carry Nepalese Momos? Their Jhol Momo dish consists of 10 hot Momos in a cold broth. The dichotomy between the hot and cold was initially a little jarring, as it isn't a usual combination you find in many cuisines. However, after the initial trepidation, I found that the combination actually worked well. The momos themselves possessed a fairly thin dumpling wrapper that had just the right amount of consistency, and they were filled with an ample portion of a tasty pork and spice mixture. On their own, the momos make an excellent dumpling. Now, the cold broth was intriguing, with a strong and complex curry taste, and it added to the flavor of the momos. The broth seemed to have lowered the temperature of the momos, transforming the hot dumplings into a dish that worked well on a hot summer day.

Chicken & Waffles at Ledger Restaurant (Salem)
The Brunch menu at Ledger is compelling, from their Cinnamon Rolls (pictured at the very top of this article) to their Home-made Donuts. Their Chicken & Waffles entree includes buttermilk fried chicken, a corn waffle, green chile butter, hot honey, and a side of pickles. The fried chicken was superb, with a great, crisp and clean coating, moist chicken with an added sweetness from the honey. The waffle too was very good, with only a mild corn flavor, enhanced by a subtle spice from the green chile butter. One of the best Chicken & Waffles dishes I've enjoyed in some time, and it is highly recommended.

Brown Rice & Sweet Potato Congee at The Table At Season To Taste (Cambridge)
The Brown Rice & Sweet Potato Congee was made with wild boar sausage, Matsutake mushrooms, pine nuts, and Szechuan chili. Congee is basically an Asian-type of rice porridge, and there are many variations in the various Asian countries. This dish impressed me with its depth of flavor, varied textures, and it was perfect for a chilly fall evening. There was plenty of moist, tender wild boar, chunks of sweet potatoes, and crunchy pine nuts, There was a mild spiciness to the dish which built over time, and it was also an ample-sized dish. Pure comfort food and highly recommended.

What were some of your favorite restaurant dishes of the past year?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) October is National Breast Cancer Awareness month and Osteria Nino is raising awareness and funds with Think Pink: a fun night of floral arranging with Alice's Table. On Wednesday, October 10th at 6:30 p.m., sip on seasonal cocktails while you learn the tips and tricks of flower arranging. At the end of the night bring home your arrangement in a stylish new vase.

$10 from every ticket purchased will be donated to the Susan G. Komen Foundation. Tickets cost $65 and can be purchased at: https://alicestable.com/events/think-pink_1534517185

2) Join Executive Chef Stefano Zimei and Sommelier Bruno Marini of CHOPPS American Bar and Grill for a Global Wine Dinner, where wines from around the world are expertly paired to offer guests a cultural experience unlike any other. On Friday September 21st, from 6:45pm-9:45pm, sommelier Bruno Marini and the team at CHOPPS will transport guests from Burlington to international grounds with a global tasting of wines from around the world. Guests will nosh on an four-course prix fixe meal paired with international wines.

The full menu is as follows:
Reception
Chef’s Selection of Passed Hors d’oeuvre
NV Louis Roederer ‘Brut Premeir’, Reims, France
First Course
PRIME BEEF CARPACCIO (Olive Relish, Truffle Aioli, Shaved Parmesian, Ciabatta)
Alborino Martin Codax ‘Burgans’, Val do Salnes, Spain
Entree
PEPPERCORN CRUSTED NEW YORK STRIP (River Rock Farms, Potato Pave, Shallot Brandy)
Cabernet Sauvignon Kelleher ‘Brix Vineyard’, Napa, California
Vs.
Super Tuscan Ca’Marcanda ‘Promise’ by Gaja, Tuscany, Italy
Dessert
BLUEBERRY COBBLER
NV Moscato Di Asti Michele Chiarlo ‘Nivole’ Piedmont, Italy

Price is $85 per person (inclusive of tax and gratuity). Space is limited, reservations are required, and tickets can be purchased through Eventbrite.

3) As part of Legal Sea Foods’ 10th annual Oyster Festival, they will once again host an event on the all-weather rooftop at Legal Harborside. “Mollusk Mania" is an “everything oyster” celebration featuring a raw bar of six varieties. Amidst panoramic harbor views, guests will be treated to bushels including freshly shucked seasonal standouts from Wellfleet, Cotuit, Katama Bay, Cranberry Cove, Standish Shore and Washburn Island. Legal Sea Foods’ shuckers will be on-hand giving interactive "How to Shuck an Oyster" tutorials.

VIP ticket holders will be granted early admission at 1pm and receive a VIP plate of shell-shockingly good prepared appetizers: baked oysters, grilled oysters, an oyster slider and a fried oyster sushi hand roll.

Restaurant specialties will be available for the duration of the Oyster Festival through October 10 and include Fried Oysters (three for $10) in four preparations (buffalo, BBQ, sriracha lime and BLT); Baked Oysters (three for $12) available in a quartet of options (lobster spinach, crab & cheese, scampi and roasted); and the Legal Sea Foods teams will shuck seasonal standouts at their raw bars daily for those who opt to go au natural. Legals also suggests washing it down with the official drink of the 2018 Oyster Festival, the Deadrise, with Tito’s Handmade Vodka, muddled cucumber, lime and grapefruit bitters ($11).

Date: Sunday, September 23
VIP admission: 1:00pm-3:00pm
General admission: 1:30pm-3:00pm

COST: VIP admission: $65 per person (includes tax)
General admission: $55 per person (includes tax)
But your Tickets online here.

4) Gather, the Briar Group eatery at District Hall in the Seaport, invites Boston’s brunchers to get a taste of some friendly competition between some of the area’s best restaurants at the 4thAnnual Brunch Battle, held on Saturday, October 6, from 12pm-2pm, to benefit Community Servings.

Guests will cast their vote for their brunch favorites as Boston's best brunch spots duke it out to see who will be voted this year's Brunch Battle Champ! Competitors include Gather, LuLu’s, Brownstone, Row 34, Southern Proper, Metropolis, Branch Line, Towne Stove & Spirits, The Broadway, and more.

Sponsors: Lunetta, Barrington Coffee and Tito's Handmade Vodka, who will generously match the donation to Community Servings up to $1,500.

Tickets are available for $25 and include admittance and brunch samples from all restaurants. This event is 21+. For tickets and information, visit this link: https://www.eventbrite.com/e/4th-annual-brunch-battle-tickets-48499529398

5) Executive Chef Nick Deutmeyer and the Post 390 team invite guests to rejoice in cooler weather with a special Farm to Post dinner on Wednesday, October 3, from 6pm-9pm, featuring the freshest local apples and cider from Kimball Fruit Farm, a third-generation family run farm owned and operated by Carl and Marie Hills in Pepperell.

Post 390's Farm to Post tasting series features a monthly spotlight on some of New England’s finest farmers, producers, vineyards, brewers, and fishermen and focuses on ingredients that are sourced locally and produced sustainably. Every month or so Executive Chef Nick Deutmeyer and his team create a special “Farm to Post” menu highlighting products from these farms and producers.

The Apples & Cider Kimball Fruit Farm Dinner menu is as follows:
Cocktail Hour
--Apple & Cheddar Cheese Tasting
--Pork & Apple Sausage Tartelettes (blue cheese, dried fig, frisee, apple cider vinaigrette)
--Brandied Apple Flambé (duck liver mousse, parsley)
First Course
Chilled Crab & Apples (tart apple & herb gelée, peekytoe crab celery root salad, hackleback caviar, marcona almond, Florentine, chive crème fraiche)
Second Course
Sing a Song of Sixpence (roasted young pigeon, moutarde violette, rye & honey crumble, apple tarte tatin, blackberry-rosemary jus)
Entrée Course
Hand-Carved Heritage Porchettea (apple & sage bread stuffing, wild mushroom velouté, pumpkin mousse, cider reduction)
Dessert Course
Warm Apple Spice Cake (vanilla ice cream, maple glaze)

Tickets to the Farm to Post Dinner on October 3 are available on Eventbrite for $55 per person, and include a special cocktail hour, three course dinner and beverage pairings. Following the kick-off dinner the menu will be available in the restaurant for six weeks.

Island Creek Oyster Bar: Shrimp Marsala For The Win

Sometimes you dine at a restaurant and enjoy an amazing new dish, one where every bite is sheer pleasure. You then soon return to that restaurant, to sample that dish again, hoping it is every bit as good as the first time you enjoyed it. This was my experience recently at the Island Creek Oyster Bar in Burlington.

While dining out one evening with family, and after enjoying a number of raw bar items and appetizers, I opted for the ICOB Shrimp Marsala ($28), which is made with Casarecce pasta, roasted mushrooms, and Marsala cream. I love a good Marsala sauce so wanted to see how ICOB's version would compare to similar dishes I've eaten.

The ICOB version is inspired by the cuisine of Sicily, the largest island in the Mediterranean. First, Sicily is famed for its red shrimp, the gambero rosso, which finds its way into numerous dishes. Shrimp thus ends up on numerous Sicilian dishes. Second, Casarecce (from casereccio which means "homemade") pasta originated in Sicily. Shaped like a narrow, twisted tube, the pasta is able to absorb plenty of sauce in its crevices. In Sicily, it is especially popular with pesto dishes, though it works well with heartier sauces too. So, the casarecce was a very good choice for a marsala cream sauce. Third, wild mushrooms, of a myriad of types, also grow well in Sicily.

Fourth, Marsala wine is exclusive from Sicily, possessing Denominazione di Origine Controllata (DOC) status, so that no other region can use that term. Marsala (which means "Port of Allah") is a Sicilian town and during the 18th century, the locals were growing some grapes and making wine for themselves. An Englishman, John Woodhouse, visited Marsala in 1770, and saw an opportunity in the export of wine from the region. Initial efforts were unsuccessful as the wine didn't transport well, so eventually the wine was fortified, to protect it during the long ship voyages. In some respects, it resembled Madeira wine, but was much less expensive, making it desirable to consumers in England. Today, Madeira remains a fortified wine, and may be either dry or sweet, made from a blend of indigenous grapes, such as Catarratto, Damaschino, Grillo, and Inzolia.

The ICOB Shrimp Marsala was absolutely delicious, a rich dish which was well balanced, the key to the dish's success. The creamy Marsala sauce wasn't overly sweet and the pasta, cooked perfectly, was an excellent vessel for the sauce. The plump shrimp, coated with the creamy Marsala, were exquisite and the roasted mushrooms added some earthiness and umami to the dish. It was comfort food, a hearty portion of Sicilian-inspired seafood.

A week later, I returned to Island Creek, yearning to sample the Shrimp Marsala again, hoping that the quality would be the same. I had little trepidation though as Island Creek has always been a consistently excellent restaurant, and it was that consistency which convinced me the Shrimp Marsala would still be as impressive. I wasn't disappointed in the least, reveling in the dish a second time, each bite of Marsala covered pasta, shrimp and mushrooms pleasing my palate.

This is certainly one of my favorite dishes of 2018 and I highly recommend it to everyone.

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) Chefs Ken Oringer and Jamie Bissonnette announce the debut of JK Food Group Crawl, a tapas tour of their Boston restaurants Toro, Coppa and Little Donkey designed to enjoy throughout one evening. For groups of 4-6, the experience includes a selection of small plates, drinks, tax and transportation between restaurants (gratuity not included), available on Sunday – Thursday.

At Toro, their Barcelona-inspired tapas bar, guests can begin with a creative take on both modern and traditional tapas using market fresh ingredients, kicking off the evening with a festive porron of Cava or glass of Sangria alongside favorites like the Datiles con Jamon, Pan con Tomate, Pimentos del Padron and more. From there, it’s off to Coppa, their Italian enoteca located at a cozy corner of the South End, where a selection of house specialties can be paired alongside a glass of wine, such as Wood-oven Roasted Meatballs, Cavatelli con Pollo or the savory Salsiccia Pizza.

For a sweet finish, crawlers will end at Little Donkey, Oringer and Bissonnette’s global small plates restaurant in Cambridge’s Central Square, with a menu inspired by their world travels. Tuck into the beloved Chocolate Chip Cookie Dough with milk espuma, playfully served on the beater, Ice Cream Churro Sandwich and more, alongside a drink of choice, from dessert wine to Little Donkey’s signature rotating drink: The One in the Grapefruit. Guests can also opt for a savory third course, with bites like Duck Nachos and BLT Lettuce Wraps.

“We wanted to offer our guests, both fans and newcomers, a taste of some of our favorites. Consider this our ultimate night on the town in Boston,” – Ken Oringer

“Our food is designed to be shared between couples, families and friends. The JK Food Group crawl embodies this experience. Leave the transportation and logistics up to us and we’ll leave the eating and drinking to you!” – Jamie Bissonnette

Starting March 4, reservations will be accepted through www.jkfoodgroup.com. Pricing options include $165 per person for drinks + two food courses plus dessert; or $175 per person for drinks + three full food courses. Credit card(s) are required to hold all reservations. Groups can cancel up to a week in advance with no charge. Cancellations within a week of the reservation will be charged $50 per person.

2) CHOPPS American Bar and Grill and Executive Chef Stefano Zimei invite guests to indulge in some of the West Coast’s best vineyard offerings with a special California Wine Dinner on Friday, March 16, at 6:30pm, featuring wines from Domaine Chandon, Duckhorn, Silver Oak Winery, Faust, and Foley Vineyards.

Reception
Passed Hors d’Oeuvre
NV DOMAINE CHANDON 'BRUT CLASSIC', NAPA, CALIFORNIA
First course
Baked Oysters (Spinach, Parmesan Cream, Herb Breadcrumbs)
2015 CHARDONNAY DUCKHORN 'DECOY', SONOMA, CALIFORNIA
Entree
Peppercorn Crusted New York Strip (River Rock Farms, Baby Beets, Potato Pave, Shallot Brandy)
2014 CABERNET SAUVIGNON SILVER OAK, ALEXANDER VALLEY, CALIFORNIA
vs
2014 CABERNET SAUVIGNON FAUST, NAPA, CALIFORNIA
Desserts
Layered Crepe Cake (Mascarpone, Marena Cherries)
2013 ROBERT FOLEY VINEYARD ‘TOURIGA NACIONAL’, NAPA, CALIFORNIA

Seats are available now for $95 per person (inclusive of tax & gratuity).
Space is limited and reservations are required. Call 781-221-6643 directly to book seats. A credit card is needed to secure a reservation.

3) Thirteen million children across the country struggle with hunger, putting us at risk of losing an entire generation of leaders, innovators, and problem-solvers. For more than 20 years, Chef/Owner Andy Husbands has worked closely with No Kid Hungry, the national campaign run by Share our Strength, to end childhood hunger through his Cooking Matters Dinner and a variety of other events.

On Monday, March 12th, starting at 6pm, Andy Husbands and the team at Tremont 647 will host the 21st Cooking Matters Dinner to benefit No Kid Hungry with a cocktail reception at 6:00PM followed by a multi-course dinner with wine pairings served family style at 7:00PM and prepared by some of Boston’s most renowned chefs, including Tony Maws, Chris Coombs, Jeremy Sewell, Jason Santos, Tim Maslow and Joanne Chang.

100% of proceeds from ticket sales will benefit No Kid Hungry’s work to end childhood hunger in Massachusetts.

Ticket packages include:
$175 individual ticket
$1,000 Summer Meals Supporter (4 tickets, recognition on website)
$2,500 Afterschool Meals Friend (table for 6, recognition, email invitation)
$5,000 School Breakfast Champion (table for 10, recognition, email invitation, remarks as a member of Host Committee)
For tickets, please visit www.events.nokidhungry.org/events/tremont-647-cooking-matters-dinner.

4) Assaggio restaurant invites guests for a Fantasy Fine Wine Dinner in Boston's historic North End. On Wednesday, March 7, from 7pm-11pm, the newest restaurant to join Depasquale Ventures, Assaggio will be hosting a Fine Wine Dinner highlighting fantasy fine wines and a five course serving of their Positano cuisine from Italy's Amalfi Coast. Reservations are $65 per person and can be made by phone at (617).227.7380.

Assaggio's Fine Wine Dinner presents:
Bruschetta (Eggplant Caponata with Whipped Burrata)
2016 Prestige Rose Sparkling Aglianico – Compania, Italy
Shrimp Scampi (Jumbo Shrimp Sauteed with Garlic Olive Oil and Grechetto)
2015 Grechetto Azienda Vitivinicola Chiorro – Umbria, Italy
Revello (Caprese Ravioli, Soft Ricotta Pillows, Marjoram, Tomato & Basil)
2011 Montepulciano Riserva "Trinita" Cordona – Abruzzo Italy
Griglia Mista (Filet, Short Rib, Lamb Chop, Seasonal Vegetables, Aglianico Demi)
2011 Aglianico Kapinos Masseria Frattasi – Campania Italy
Delizia Limone (Citrus Cake, Lemon Glaz, Fresh Lemon Cream)
2014 Passito Masseria Frattasi – Campania Italy

Reservations are $65 per person and can be made by phone at (617).227.7380.

5) On Thursday, March 15, from 5pm-10pm, Viale, in Cambridge, will host a Roots, Rum & Reggae party, celebrating with a Caribbean inspired menu, Tropical Cocktails, and Island Music. They are partnering with Privateer Rum, who will provide all the rum for the cocktails. The music will be provided by Murf Reeves Music.

To make reservations, or for more information, please call Viale at 617-576-1900.

6) It’s traditional to celebrate special events with roses, so Chef Michael Serpa of Select Oyster Bar in Boston's Back Bay has decided to celebrate the restaurant’s third anniversary not with flowers—but rosé wines. Join Serpa and cooking colleagues from Myers + Chang, SRV, haley.henry, and pop up sensation, East Boston Oysters, for an evening of rosé  and rosé friendly dishes at Select Oyster Bar on Tuesday, April 3rd, at 6:00 p.m., to celebrate Select Oyster Bar's third anniversary.

Tickets start at $100 per person and seating is limited.

A portion of the proceeds will benefit No Kid Hungry through Chefs Cycle bike-a-thons this May in Santa Rosa, CA and in September in Charlottesville, VA, where Chef Serpa and other notable Boston-area chefs will be participating.

Visit SelectOyster.com for reservations and more details.

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) Boston chef and restaurateur Jay Hajj and TV journalist Hank Phillippi Ryan join forces on Sunday, February 25 for the Champagne & Snowflakes Charity Brunch to raise money for the Chefs Table Foundation, a registered 501(c)3 that supports homeless veterans seeking careers in the culinary arts.

Guests will get a chance to meet both Hajj and Ryan while sipping champagne and enjoying an exclusive “mansion-style” brunch prepared by Endicott House executive chef Eddie Cerrato. The decadent brunch begins at 11 a.m. and takes place at the MIT Endicott House (80 Haven St., Dedham). Ryan will interview Hajj about his culinary journey and from boy in war-torn Lebanon to American chef, entrepreneur and Food Network regular today, as told in his recently published "Beirut to Boston" cookbook.

Hajj is best known as the chef-owner of South End casual dining landmark Mike’s City Diner. He’s also one of the partners and landlords behind Yvonne’s, the “supper club” in Downtown Crossing’s landmark Locke-Ober building, and other marquee restaurants around Boston.

Ryan’s is a familiar face to countless Bostonians as an investigative journalist for WHDH Channel 7. She’s also the award-winning author of 10 mystery novels. Guests will get the opportunity to learn more about those books, including her upcoming 2018 release, “Trust Me”

Tickets for this culinary-forward fundraiser cost just $50 and can be purchased here on the Chef’s Table Foundation website.

2) CHOPPS American Bar and Grill is hosting a special fiesta in celebration of National Margarita Day today, February 22. In honor of the holiday, the CHOPPS teams welcome guests to sip on a variety of margaritas, enjoy special bites like tequila-infused doughnuts and taco specials, and enjoy live music starting at 6:30PM.

Guests can sample custom margaritas featuring Maestro Dobel Tequila, with a special lineup designed just for National Margarita Day. Margarita specials include the suave Black Diamond Margarita, made with fresh lime and agave served up in a black lava salt rimmed glass, and the spicy Smoked Pineapple Chipotle Margarita with Smoked Silver tequila and Bols Pineapple Chipotle Liqueur. Fruitier options are also available for those with a sweet tooth such as the Strawberry Fields and Mango Mania Margaritas, each including a sweet Bols Liqueur.

Executive Chef Steve Zimei will be offering taco specials to keep you fueled, including: Braised Short Rib (pickled red cabbage, jack cheese, tomatillo aioli), Tempura Fried Fish (shredded cabbage, carrot, pico de gallo, and lime), and Marinated Chicken (corn and black bean salsa, chili-lime, and chimichurri). Snack on complimentary Tequila-infused Doughnut Holes like the margarita glazed doughnut, the tequila lime doughnut, and tequila shot doughnut. Enjoy live music from David Corson starting at 6:30PM in the Great Room at CHOPPS.

3) Long known in this region for creative, farm-to-table American cuisine, The Old Inn On The Green will operate a pop-up restaurant under a classic summer tent at Jacob’s Pillow, the internationally acclaimed dance venue located in Becket, Massachusetts. The partnership with the restaurant was recently announced by Pamela Tatge, Director of Jacob’s Pillow.

The Old Inn On The Green is an 11-room inn built in the 1760s, which served as a stop on the Boston-to-Albany stagecoach route. Today, under the ownership of Peter Platt and Meredith Kennard, it boasts modern amenities for its overnight guests, and an open-to-the-public restaurant, with a deep vintage wine list and candlelit ambiance.

The Old Inn On The Green at The Pillow, as the pop-up will be called, will provide dinner and full bar service for up to 100 diners, during a 10-week season that runs from June 20 through August 26. Dinner will be served Wednesday through Saturday from 5 to 9 PM. Sunday Brunch will be served from 11 AM to 2 PM. Executive Chef is Peter Platt of The Old Inn On The Green and the Chef de Cuisine is Matthew Sweitzer.

Typical plates:
* Duck Confit Baos (steamed buns) with Pickled Lemon-Blueberry Relish
* Lettuce Wrap with Shrimp, Carrots and Corn in mint-green pea pesto
* Falafel Salad with Grilled Summer Vegetables
* Kale & Ricotta Dumplings with Corn Ragu
* Grilled Rib Eye with Onion Bordelais
* Mushroom Chicken Ballantine

Typical brunch items:
* Eggs Benedicts: Seafood, Beef, Vegetable, Smoked Salmon
* French Rolled Omelets: Ham/Artichoke, Asparagus/Chevre
* Crispy Trout Caesar
* Banana Bread Sandwich
* Baklava French Toast with honeyed apples
* Crepe Gateau with roasted fruit

Reservations are strongly suggested, and are available exclusively via www.yelpreservations.com/oldinnonthegreenatthepillow.

4) On Wednesday, March 14, at 6:30pm, Legal Sea Foods in Park Square will present an evening with their very own Master of Wine, Sandy Block, as he moonlights in hosting a four-course pairings dinner that showcases a variety of matured wines and his personal favorites dating back to 1990.

A jack of all trades, in addition to serving as Legals’ Vice President of Beverage Operations Block also shares his 30+ years of knowledge within the wine industry as a contributing editor for media outlets and an instructor at Boston University. Block will put his acclaimed Master of Wine title to the test for this exclusive dining experience for guests to enjoy a selection of grapes carefully paired with a delectable four-plus-course dinner menu.

The menu will be presented as follows:
HORS D’OEUVRES
Smoked Salmon* Napoleon, Brioche
Curry Chicken Skewer, Masala-Orange Marmalade
Spicy Lobster Arancini
Schloss Schönborn Hochheimer Domdechaney Riesling Spätlese, Rheingau,1997
FIRST COURSE
Sole Piccata (Garlic Ghee, Fragrant Jasmine Rice)
Domaine Gaston Huët “Clos du Bourg” Vouvray Demi-Sec, Loire Valley, 2007
Domaine Zind-Humbrecht “Gueberschwihr” Riesling, Alsace, 2001
SECOND COURSE
Spinach-Wrapped Salmon (Mushroom Duxelles, Lemon Beurre Blanc)
Joseph Drouhin Chambolle-Musigny Premier Cru, Burgundy, 1999
MAIN COURSE
Braised Venison Medallions (Herbed Fingerling Potatoes, Rainbow Chard)
Beringer “Private Reserve” Cabernet Sauvignon, Napa Valley, 1990
Château La Dominique, Grand Cru Classé Saint-Émilion, 2000
DESSERT
Triple Chocolate Mousse Parfait (Marshmallow, Chocolate Shavings)
Graham’s Vintage Port, 1994

COST: $135 per person, excludes tax & gratuity
Reservation required by calling 617-530-9397

5) Vialé in Central Square, Cambridge is enthused to announce the next event in their new, seasonal dinner series in collaboration with Cambridge School of Culinary Arts (CSCA). The next CSCA Takeover at Vialé will be held on Monday, February 26, from 5pm-10pm. As with all of the dinners in the series, this dinner will pair Vialé chef/co-owner, Greg Reeves (CSCA graduate) and the Vialé team with a different CSCA student/chef. For this event, Chef Reeves will team with Rasul Ussaev, from the Professional Chef's Program, and Michael Nichols, from the Professional Pastry program, serving their own unique plates alongside Vialé's usual dinner menu.

Rasul Ussaev is currently pursuing the Professional Chef’s Program. Interestingly, cooking began as a childhood chore in which he would help prepare family dinners but has since evolved into real gastronomic passion. Rasul is highly inspired by Italian, American, and Fusion culinary influences. Travelling across the globe and visiting more than 20 countries exposed Rasul to many ideas of how to serve up more than just food, but also how to create true satisfaction in every bite. In parallel to the chef’s program, he is also a senior at UMASS Boston pursuing Bachelors in Supply Chain Management.

Michael Nichols is currently pursuing the Professional Pastry Program. Michael was born and raised in Houston, Texas, at the crossroads of BBQ, Tex-Mex, Southern, and Cajun cuisines. Growing up on a steady diet of smoked briskets, tacos al carbon, chicken fried steaks, gumbos, pecan pies, pralines, and chocolates, he nevertheless trained as an engineer like his dad. Mike moved up to the northeast to work in biotech, but was always happier cooking and baking for his family. One summer on a family vacation to Peru, amidst the mountain farms and open air markets, he decided that he should do what he loved for a living. He returned home and enrolled at Cambridge School of Culinary Arts. Mike lives in Newburyport, and plans to open a chocolate shop after graduation.

Make reservations for this fascinating CSCA Takeover at Vialé.

Culinary Creativity: Chef Steve Zimei

Chef Steve Zimei is the Executive Chef at Chopps American Bar & Grill, which is located at the Marriott Burlington. Steve is a native of Massachusetts and graduated from Johnson & Wales University in 1995. He then began his culinary career working for Chef Daniel Bruce, eventually becoming a sous chef at Rowes Wharf Sea Grille. Steve would also work on the opening teams for spots including Aquitaine, Harvest and XV Beacon Hotel. In addition, Steve moved onto executive chef positions at places including Gallia, Hotel MIT, The Worcester Restaurant Group, the Papa Razzi Group, and most recently Trails End Café in Concord.

Most recently, Steve returned to work with Chef Bruce at Chopps, introducing new flavors to rejuvenate the American chophouse. Outside of the kitchen you can find Zimei, an avid runner and cyclist, racing for the local cycling team Optimum Performance and serving his community through various charitable organizations. Zimei currently resides in Leominster with his wife and three young sons.

Chopps American Bar & Grill is one of my Top 50 Restaurants of 2017, and I've enjoyed numerous lunches and dinners at this spot. Chef Zimei is helping to ensure the consistent quality of this restaurant and it's great to see the new dishes he creates.

(Check out my Introduction to the Culinary Creativity series.)

Now onto the interview--

How important is culinary creativity to you? Why is it important?
"Culinary Creativity plays a vital role in being a chef. I am constantly thinking of what's coming in-season and new ways for my staff to learn and grow as culinary professionals. Being creative with menu design, technique, and presentation are all essential in this industry. The best part of my day is when I see a dish come to life. We have a vast array of clientele from all over the world that dine with us at Chopps, so we like to showcase our talents with weekly features that, if a fan-favorite, have the potential of going on our menu."

What are your most significant inspirations for your culinary creativity? What makes those matters so inspiring?
"I find that a lot of my inspiration stems from visiting local farms where I can feel, eat, and smell the freshest produce at the time. I like to utilize new ingredients to compliment dishes. Traveling to other restaurants to try different cuisines is also important to me to stay current in the culinary world. Not only is it fun, but experiencing new dishes really helps with flavor combinations that I can use to develop into my own style."

Where do you get your ideas for new recipes/dishes?
"A lot of my menu items develop from foods that I love to eat...I often go out and have dinner and say, “man I need to have a variation of this on the menu.” I will then experiment with flavors that are true to my style and build from there. Often seeking advice from my sous chefs is the best way to get a true feeling of whether the dish works or how to tweak it if needs be."

What is your process of creating a new recipe or dish?
"Creating a dish for me always starts by using the highest quality of ingredients that is in-season. We change our menu quarterly, so a menu change isn't just a few items but 10-15 dishes. I typically focus in on an idea and then run it as a feature on a tasting menu. Eating a dish a few times helps me navigate textures and flavor profiles until it is at the standard we want to serve guests. With the chef’s tasting menus, we can really play around with off-menu items and those tend to be the most fun for us!"

Do other members of your staff assist with creating ideas for new recipes/dishes?
"My sous chef and I are constantly bouncing ideas off each other. Most times, we will bring ingredients into the kitchen and cook until we are happy with the end result. This is a time when we can be totally honest and also allow for our staff to give feedback."

What is the most difficult part of culinary creativity?
"The hardest part of culinary creativity is not letting yourself fall back into your "old stand bys". I try to not repeat dishes that I have crafted in the past and continue using different products. Staying focused when in the restaurant is a different challenge in itself when so many things are happening simultaneously."

Do you ever experience "writer's block," an inability to be creative, and if so, how do you deal with it? 
"Absolutely. I don’t usually tend to have writer’s block in terms of creativity, but I often overthink dishes, which can prevent me from letting the simplicity of natural flavors shine. To overcome this, I take a step back from my pad, and go for a long bike ride to clear my head. I’ve also found it’s helpful for me to think of food pairings late at night before I head to bed…when the kids are asleep and the house is quiet. Usually this is when I’m not stressing over why I just put watermelon and sea beans together!"

Sips & Nibbles: Valentine's Day Edition

I am back again with a special Valentine's Day edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Automatic Food + Drink loves heat, spice, sweat and tears. So, of course The Automatic is hosting its own unique Cupid's Hell Night on February 14. With hot chili peppers as one of the most popular and powerful aphrodisiacs, what’s not to love at Cupid’s Hell Night at The Automatic? Plus, let’s be honest, it is a great excuse for Cousin Dave to dress up like Cupid.

Chris Schlesinger has handed over the flames to Chef Martin and he is up for the challenge. Martin is creating a menu that will put every sense to the ultimate test. According to Cousin Dave Cagle, “We aren’t holding your hand through this one. That’s what your Valentine is for.”

Two seatings, beginning at 6pm. Reservations highly recommended as The Automatic Hell Nights always sell out. To make a reservation, please call 617-714-5226.

2) Spend a romantic night out with your one-and-only at RUKA by indulging in a four-course prix fixe menu for $55 per person. Enjoy the Tuna Roja Maki, a heart-shaped spicy tuna roll hugged in tuna sashimi, before digging into savory V-Day specials such as the Lobster Lomo Saltado and Grilled Corazon de Ribeye. To finish, satisfy your sweet tooth with the Pink Velvet Albaricocada, a Japanese sponge cake topped with dulce de leche, apricot marmalade, coconut meringue, besos de moza ice cream and drizzled with pink chocolate ganache. For Reservations, please call (617) 266-0102

Make it a staycation by reserving a room at The Godfrey Hotel with their Love Takes Over package. Guests of the hotel on the 14th will receive double occupancy accommodations, a bottle of Veuve Cliquot champagne, beloved classic mouse chocolates from L.A. Burdick, overnight valet parking and a 2pm check-out.

3) Love is treating that special someone to a romantic dinner at Yvonne’s. On Valentine’s Day, enjoy dinner specials such as the Spice-Smoked Duck Breast ($15) served with a sherry glazed celery root, quince jam and vegetable escabeche and the Honey Walnut Shrimp ($17) with a hot ginger honey, charred gai lan, chili mayo, and buddha’s hand citrus. End the night with the Chain & Whip ($10), a dessert featuring red velvet cheesecake, twisted doughnut, whipped chocolate ganache and unicorn sprinkles. For Reservations, please call 617-267-0047

4) Take that special someone out for an evening they will not forget. Chef Josue at Bistro du Midi has put together a special four course, multi-choice menu with optional wine pairings. You can enjoy dishes such as Chamomile Cured Scallop, Wagyu Beef Tartare, Seared Foie Gras, Duck Breast, Venison Loin, and Dulcey Ganache. The Valentine’s Day prix fixe menu is $105 per guest, with an optional $65 wine pairing. Both bars welcome walk-ins only, with a limited special Valentine’s Day Bar Menu. To make Reservations, please call 617-426-7878.

5) The team at Chopps American Bar and Grill invites guests to celebrate Valentine’s Day with a special Chef’s Tasting Menu, available Friday, February 9th-Saturday, February 17th. Executive Chef Steve Zimei has crafted an exclusive menu for lovebirds in addition to the a la carte menu items.

The full Valentine’s Weekend Chef’s Tasting Menu is as follows:
First Course
French Onion Soup, Caramelized Onions, Sherry, Cheese Crostini
Second Course
Lobster Gnocchi, Ricotta Gnocchi, Maine Lobster, Winter Vegetable, Mascarpone
Entrée
Aspen Ridge Short Ribs, Five Spice, Celery Root, Salsify, Wild Mushroom, Smoked Bacon Brodo
Dessert
Butter Scotch Pot De Crème, Candied Pistachio Brittle

The Boston Marriott Burlington invites guests to take the elevator home with a Romance Package. Treat your sweetheart to this special package featuring overnight accommodations for two, dinner, and breakfast at Chopps American Bar and Grill, and a $50 gift card to Longs Jewelers to pick up something special. Guests will receive a bottle of champagne hand-delivered to their room to sip and savor and toast to each other.

6) Celebrate with the one you love in Kendall Square this February 14 at Sulmona Restaurant + Bar. Chef Delio’s has crafted some exclusive menu additions full of amore. The Sulmona team is also featuring a special wine for the evening, the 2013 San Silvestro Barolo, which is available by the glass or bottle.

The full Valentine’s Day a la carte menu:
Amuse-Bouche
Goat Cheese Panna Cotta, marinated Blood Orange, white balsamic
Appetizer
Delicata Squash & Brown Butter Mascarpone Cannelloni, cipollini onion agrodolce, toasted sage
Entrees
--Duck Duo (For Two), crispy confit leg, pan roasted breast, sun choke gratin, braised trevisano, black cherry grappa jus
--Fish of the Night, prosciutto wrapped monkfish, Romanesco, sage gnocchi, tangerine cream
--Lobster, potato gnocchi, poached Maine lobster, morel mushrooms, tarragon
Dessert
Dark Chocolate Panettone Bead Pudding, milk chocolate crème fraiche, fresh strawberries

To make Reservations, please call the restaurant at 617-714-4995.

2017: Favorite Restaurants & My Top 50

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

Let me continue the lists of my best recommendations and favorites of 2017. I have already posted my Top Ten Wine lists, Favorite Wine-Related Items, Favorite Spirits, Sake, Cocktails & Drink-Related Items, & Top Ten Favorite Restaurant Dishes, and now I want to address my Favorite Restaurants of the past year as well as my Top 50 Restaurants.

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

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

Top Restaurant Experience: Sorry Boston, but this year the winner is located in New York City. My good friend, Adam Japko, introduced me to Torishin, a Yakitori paradise, where we sat at the chef's counter, watching the culinary magic happen in front of us. They specialize in chicken, though their other dishes, from Rosy Seabass to Kumomoto Beef, were excellent as well. They serve every part of the chicken, and each skewer was a marvel. I never expected to love chicken arteries like I did. They also have an excellent Sake and Shochu list, enhancing your dining experience. Service was superb and this restaurant earns my highest recommendation. The memories of this dinner will always remain with me.

Favorite Japanese Restaurant: My dining experience at Pabu, a Japanese restaurant located in Boston's Millennium Tower, was close to being one of my top restaurant experiences of the past year. The Omakase consisted of nine courses of Nigiri Sushi and Seafood, and each course was beautifully presented and absolutely delicious, with incredibly fresh seafood. Some of the best sushi I've tasted. Their Sake list is voluminous, with plenty of great choices, including numerous ones you won't find at other local restaurants. Excellent service, a beautiful interior, and a menu of plenty of diversity. I very much want to return to explore more of their menu as I'm sure I'll find much to delight me and tantalize my palate.

Favorite Runner-Up Japanese Restaurant: While exploring the growing culinary scene in Quincy with Kerry Byrne, I was thoroughly impressed by Fuji at West of Chestnut, a Japanese restaurant which is part of an Asian restaurant group with other locations in cities like Boston and Somerville. The cuisine was creative and delicious, aesthetically pleasing and fun. The Fried Whole Fish with Black Bean Sauce was a sublime dish. Though their Sake list is small, they have some excellent options. They even had a very cool private dining area, which has Boston its own kitchen for small groups. Quincy has plenty of interesting restaurants, and Fuji is definitely one of the highlights.

Favorite Portuguese Restaurant: Though I don't get down to Fall River much, I really need to return to Terra Nostra, a killer Portuguese restaurant to which the good people of LGL Imports introduced me. From Chouriço a Bombeiro (flaming chorizo), to Cow's Leg Stew, from Lapas Grelhadas (grilled limpets), to Roasted Rabbit, the food was compelling, much of it excellent, hearty comfort food. They also have an extensive list of Portuguese wines, so many good choices at affordable prices. And the experience was enhanced by all the fine people who dined with me.

Favorite New Spanish Restaurant: Open for less than two months, Matadora is a Spanish Tapas restaurant located in the Hilton Boston/Woburn hotel and it has made a strong initial impression. With compelling dishes like Basque Street Corn to Flaming Chorizo, the tapas choices are strong, delicious and ample for the concept. Their wine list has plenty of interesting Spanish wines, including some Sherry, and their cocktails are creative and tasty. The restaurant has a cool and comfortable look, with a huge metal bull sculpture as a centerpiece. I'm looking forward to my next visit to explore more of the menu.

Favorite New Fast Casual Restaurant: I'm a huge fan of Committee, the Greek restaurant in the Fan Pier area, so I was excited when I learned they would be opening Gre.co, a Greek fast casual place specializing in Gyros and Loukoumades. I wasn't disappointed a single bit. Everything is fresh, from the meats which marinate for 24 hours, to the grilled pitas. I love their Lamb Gyro, which is packed with delicious fillings, and their crisp, hand-cut fries are topped by Feta! And the Loukoumades, Greek donuts are an addictive dessert, hot, soft and available with a variety of toppings, from chocolate to nuts. When I'm on Newbury Street, it's hard not to stop here.

Favorite New Chinese Restaurant: Hunan cuisine is not easy to find in the Boston area but the new Sumiao Hunan Kitchen, in Kendall Square, offers a number of traditional Hunan dishes, as well as some of their own takes on other Chinese dishes. I was enamored with dishes such as the succulent Mala Duck, Jimmy's Crab Bao and their take on General Tso's Chicken. Their more traditional dishes are also excellent, from the Sumiao Shang Gan to Grandma's Pork. They also have a good cocktail program, including several Baijiu cocktails which are very difficult to find in the local area. Check them out for lunch or dinner.

Favorite New Indian Restaurant: The Maya Indian Grill is a welcome addition to Wakefield, providing fresh, from scratch Indian cuisine, including regional dishes from Kashmiri, Punjabi, Bengali, Malabar, Goan and Madras. Their Lamb Samosas may be the best I've ever tasted and I was impressed with the layers of flavors in dishes like their Lamb Vindaloo and Chicken Lagan. And they make excellent Indian breads, which to a bread lover like me is so appealing. They have a lunch buffet and even offer delivery.

Favorite New Seafood Restaurant: It was exciting when the Burlington location of Island Creek Oyster Bar opened, making it even easier for me to visit this superb seafood restaurant. The Burlington location is aesthetically appealing, with special rooms for private groups, and the food & drink are as delicious as the Boston location. Wine director Laura Staley has created a unique and diverse wine list which well complements the cuisine. All of their food, from the Raw Bar to their Tuna Melt, is delicious and service is always impeccable. Seafood is such a healthy food, and everyone needs to eat more, so you all should be dining here.

Runner-Up Favorite New Seafood Restaurant: Another new seafood restaurant, Mooncusser Fish House, is offering some compelling choices. Their wine list is compelling, diverse and interesting, with plenty of classic wines, from Bordeaux to Barolo, while also celebrating less common wines, from Spanish Txakoli to Greek Moschofilero. Their cuisine is also interesting and delicious, with a killer Seafood Chowder. The restaurant is actually divided into two parts, a more casual eatery downstairs and a high-end location upstairs. I need to get back to check out more of their menu.

Favorite Restaurant with a Chef Change: As I mentioned earlier, I'm a huge fan of Committee and they had a chef change this year, hiring a new Chef de Cuisine, Theo Tsilipanos. Chef Theo is a native of the Greek city of Lamia, and even owned a restaurant there for about eight years. He has brought his own culinary skills and knowledge to Committee, making some changes to their menu, but they have been positive, maintaining the same level of quality and innovation as the prior chef. Changing one's chef can be risky but Committee had a win with the addition of Chef Theo and it remains a favorite spot.

Runner-Up Favorite Restaurant with a Chef Change: Chopps American Bar & Grill, located at the Burlington Marriott Hotel, also hired a new Executive Chef, Steve Zimei. Chef Steve began his culinary career working for Chef Daniel Bruce and eventually worked in a number of other local restaurants before returning to work for Chef Bruce at Chopps. Their food remains at a high level of quality, without an iota of diminishment. Some changes have obviously come to the menu but the new dishes are creative and delicious. My admiration for this restaurant continues.

Favorite New Unique Cuisine Restaurant: It appears to be a one-of-a-kind restaurant in Massachusetts, the only one dedicated to Moldovan cuisine. The Moldova Restaurant in Newton offers tasty and comforting Moldovan cuisine and also Moldovan wines. Though the names of the dishes sound unfamiliar, like Plăcinte la Tigaie and Mititei Moldovenesti, the food itself will bring to mind Eastern European favorites. I was quite taken with their cuisine, even their amazing Chicken Soup, and it was well complemented by their wines. This unique restaurant is something you need to experience and I'm sure you'll be a convert after your meal.

Favorite Pizza/Pasta Restaurant: Once again Ciao! Pizza & Pasta makes my Favorites list. Though I haven't dined there are often as usual, my experiences have remained consistent. Great food, from their wood-fired pizzas to their house-made pasta dishes. Prices are very reasonable considering the quality and quantity of food you receive. The owners, Edson Coimbra and Chef Marvin Posada, are the nicest and most genuine of people. I've brought many people here and everyone who has accompanied me has loved the place. If you haven't dined here yet, you need to make a New Year's resolution to immediately remedy that.

Favorite New York Lunch Restaurant: When I travel to New York City, I nearly always find a way to have lunch at Momofuku Ssäm Bar, though I've actually never had dinner there. Their Rotisserie Duck is amazing, so tender and flavorful with a crispy chive pancake. However, the rest of their menu is also excellent, such as their scrumptious steamed buns. They also have an interesting wine list and I'm never disappointed when I dine here. Plus, after lunch, I can walk across the street to their Milk Bar for a sweet treat.

Favorite Chicago Restaurants: On a short, whirlwind visit to Chicago, Adam Japko and I packed in plenty of restaurant visits and my top three includes QXY Dumplings, Slurping Turtle, and Motomaro. QXY Dumplings, located in Chinatown, specializes in dumplings, with about 40 different types, and they are all basically soup dumplings. Delicious comfort food and you can even watch the kitchen staff making the dumplings. Slurping Turtle is a ramen spot, but their Duck Fat Fried Chicken is a decadent wonder. This is another comfort food spot, which also has a large selection of Japanese whiskey. Motomaro is a high-end Japanese spot with a large and diverse menu, each dish delicious and creative. Plus, they have a nice Sake list as well as plenty of intriguing cocktails. Chicago is definitely a great food city.

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

Beverly
A&B Burgers

Boston
Asta
Bistro du Midi
Committee
Dumpling Cafe
Erbaluce 
Gre.co
L'Espalier 
Myers & Chang
Nebo
Oishii 
Pabu
Prezza
Select Oyster Bar
Taranta
Troquet

Brookline
Taberna de Haro

Burlington
The Bancroft
Besito
Chopps American Bar & Grill
Island Creek Oyster Bar
Sichuan Gourmet

Cambridge
BISq
Craigie on Main
Little Donkey
Puritan & Co.
Sumiao Hunan Kitchen
Tampopo

Chelsea
Ciao! Pizza & Pasta

Fall River:
Terra Nostra

Ipswich
Clam Box

Medford
Bistro 5
Tasty On The Hill

Newton
Moldova Restaurant

Quincy
Fuji at West of Chestnut

Saugus
Iron Town Diner

Somerville
Bergamot 
Bronwyn
Dali
The Painted Burro
Posto
Saloon
Tasting Counter

Stoneham
Fusion Taste
Taste of Siam

Wakefield
The Porch

Waltham
Osteria Posto

Woburn
Gene's Chinese Flatbread Cafe
Matadora
WuBurger

What were some of your favorite restaurants this year?

2017: Top Ten Favorite Restaurant Dishes

What were some of my favorite restaurant dishes of the past year?

Let me continue the lists of my best recommendations and favorites of 2016. I have already posted three Top Wine lists, my Favorite Wine-Related Items and my Favorite Spirits, Sake, Cocktails & Drink-Related Items. Now I want to move onto food and showcase my Top Ten Favorite Restaurant Dishes of the past year.

This list includes ten dishes which I not only enjoyed immensely, but which I also found to be particularly compelling for various reasons. They might be especially delicious or something more unique, but all stand out for some particular reason, above the other dishes I have tasted this past year. These are the type of dishes I would order again and again, and which I would highly recommend. And I'll note that all of these restaurants are located in Massachusetts.

This is certainly not a complete list but it's more a sampling of memorable dishes I have experienced and/or posted about over the past year. It is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This list is not in any order of preference, so all receive equal accolades. For more of my favorite restaurant dishes, you can just search my blog posts for the past year.

Haggis at Civic Kitchen & Drink (Westborough)
At a Robert Burns Scotch Dinner, they served Haggis, a traditional Scottish dish that's made from a sheep's heart, liver and lungs, mixed with onion, oatmeal, suet, spices, and salt, and then encased in a sheep's stomach. Authentic Scottish haggis though can't be imported into the U.S. so the restaurant sourced it from a place in New Jersey, which was made with oatmeal, beef liver, lamb breast, onions and spices. Though a bit leery, the haggis had a pleasant aroma and when I bit into it, it was actually delicious. A silky texture like corned beef hash with a nice balance of spices and a slightly earthy element. I devoured every bit of haggis on my plate and would order it again if I had the opportunity.

Fried Whole Fish with Black Bean Sauce at Fuji on West (Quincy)
This impressive dish, a whole California Striped Bass, had flesh that was moist, flaky and sweet while the crispy skin was nearly addictive. The black bean sauce added a mild earthiness to the dish, with plenty of umami, complementing the sweetness of the fish. Don't worry about seeing the entire fish at your table as this dish is too delicious to miss. And pair some umami-rich Sake with this fish.

Yellowfin Tuna Melt at Island Creek Oyster Bar (Burlington)
A Tuna Melt is a rather common sandwich, yet there are restaurants which elevate it to new heights, and Island Creek accomplishes that objective. The tuna melt is on white rye, with ICOB pickles and Fontina cheese, and it is frankly one of the best tuna melts I've ever eaten. The creamy and delicious tuna filling doesn't ooze mayo like some other tuna melts, and the pickles add a nice texture as well as some sweetness. The melted fontina adds some nutty notes and the bread, with panini-like grill marks, is just the right thickness. Everything meshes well together, creating a superb sandwich.

Mooncusser Chowder at Mooncusser Fish House (Boston)
Made with skate, clams, smoked scallop, creme fraiche, & barley crackers, this amply-sized bowl of chowder contained an appealing and complex melange of flavor. It wasn't overly thick or thin, just the right consistency, and there was plenty of tender seafood within its depths. Right now, with the cold weather, this would be an excellent choice to warm your belly.

Short Rib Mac & Cheese at Chopps American Bar & Grill (Burlington)
Elevated comfort food doesn't always work, but other times, such as in this instance, it can excel. This Mac & Cheese is topped with toasted cornbread crumbs, adding a little grainy and crunchy texture as well as the sweetness of the cornbread. The rotini, which were cooked just right, were in a creamy, cheesy sauce with tender, meaty pieces of short rib. It's large enough to share though you might want it all to yourself.

Classic Lamb Gyro at Gre.co (Boston)
Located on Newbury Street, Gre.co is a fast casual spot which basically makes everything from scratch. The Classic Lamb Gyro is compelling, with a grilled pita wrapping up a hearty amount of fillings, including plenty of tender and flavorful lamb. The tomato jam adds nice acidity and a little sweetness to the gyro while the salty fries enhance the blend of flavors. It was fresh and delicious, ample and well balanced. I wish I lived closer as I would be ordering this gyro every week.

Roasted Rabbit at Terra Nostra (Fall River)
More people need to eat rabbit as it is such a nutritious and delicious meat, though numerous people shy away due to a psychological barrier, especially if they ever owned a rabbit as a pet. I love rabbit and this year, this Portuguese inspired rabbit dish was impressive. The meat was tender and moist, flavorful and with a crisp coating. The sauce enhanced the rabbit and I could have consumed the entire dish on my own.

Lamb Burger Slider at Troquet (Boston)
Troquet moved to a new location, adding a new bar menu which contained plenty of interesting dishes, from pizza to crispy smoked chicken wings. The superb Lamb Burger Slider, topped with lamb bacon, goat cheese feta, and harissa, was moist and juicy, with creamy feta, mild salty bacon, and a slightly spicy harissa. The bread was soft and fluffy, and I easily could have devoured half a dozen of these sliders. An excellent bar snack.

Basque Street Corn at Matadora (Woburn)
Topped with roasted garlic aioli, Idiazabal cheese, and Espelette pepper, this was an amazing dish. I've had similar dishes at other Spanish restaurants, and far too often, the corn tends to be a bit mushy. Here, the corn was tender and firm, the way an excellent corn on the cob should taste. The corn was grilled very well and the addition of the compelling melange of cheese, garlic and pepper well complemented the corn, creating an especially delicious dish. I can't wait to return to have more of this corn.

Friptura De Miel at Moldova Restaurant (Newton)
Another compelling lamb entree! This Moldovan dish consists of roasted lamb, stewed in special wine and rosemary sauce, and normally served with roasted vegetables. The lamb is cooked for over four hours, braised and then roasted in the oven. All that slow cooking made the lamb extremely tender, and you certainly didn't need a knife to cut it. The lamb was tender and juicy, with a hint of rosemary, and it lacked that gaminess which turns off some people to lamb. As a lamb lover, this dish impressed me immensely.

What were some of your favorite restaurant dishes of the past year?