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?

il Casale, Olio Taibi & Olive Oil

"The olive tree is first of all the trees."
--Columella, Roman agronomist

There have been olive trees on Sicily for over two thousand years, at least as far back as the ancient Greeks, and currently Sicily produces about 10% of Italy's olive oil production. Worldwide, there are about 700 different olive cultivars and some of the most common olives varieties on Sicily include Biancolilla, Castiglione, Carolea and Nocellara. Sicily also has 6 Protected Designation of Origin (DOP) olive oil regions, more than any other Italian region.

Like wine grapes, olive cultivars have different flavor profiles and may be presented in an olive oil as a single variety or a blend. Because of these different flavor profiles, pairing olive oil with various foods can be similar in some respects to pairing wine and food. However, how many consumers actually consider the flavor profile of their olive oil when using it in their recipes? Probably few people do so and they could benefit from some pairing suggestions. Last week, I attended a dinner, as a media guest, where such pairing suggestions were front and center.

il Casale, in Lexington, hosted a five course dinner, showcasing the two olive oils of Olio Taibi,  owned by Giuseppe Taibi, who has lived in Lexington since 2009. As the olive oils are from the Taibi estate in Sicily, the wine pairings were also from Sicily. The demand for this dinner was so high that the restaurant shut down regular service for the evening, hosting only this special dinner. This was a repeat situation of the last wine dinner I attended at il Casale, though at the Belmont location. It is clear that il Casale has a very solid and loyal customer base. I've attended numerous wine dinners and they rarely take over the entire restaurants, and sometimes only occupy a table or two. il Casale seems to possess the formula for success for these special events.

Like the Belmont wine dinner, there were probably over 100 people at the Lexington olive oil dinner. As I mentioned previously, when you have so many people enjoying the same dishes, at the same time, there is always a worry that it will overwhelm the kitchen, and that your dishes will be less than hot when they reach your table. However, once again, that was not the case at all, as each dish we enjoyed in Lexington was at an optimal temperature. Their professional kitchen is obviously well experienced in dealing with such crowds and know exactly how to handle the situation. Overall, il Casale once again provided a superb dining experience, with excellent food, wines, and service. If you've never dined at il Casale before, I highly recommend you do so.

Chef Daniele Baliani took the lead on presenting the cuisine for this wine dinner. Daniele has worked with Chef Dante de Magistris and the entire team on and off for 24 years at both il Casale Belmont and Lexington. If you spend a little time speaking with Chef Baliani about the food, you'll quickly notice his passion. And during the course of the evening, he stopped by many tables to speak with the various guests about the cuisine, as well as Italy in general.

The special guest of the evening was Giuseppe Taibi, a 4th-generation olive oil producer, and also a  tech entrepreneur with a PhD in artificial intelligence from Boston University. Giuseppe grew up in Agrigento, on the southeast coast of Sicily, near the famed Valley of the Temples, an archaeological site containing the ruins of seven ancient temples. Back in 1867, his ancestor, Cav. Gerlando Taibi purchased an estate and grew olives, starting a family business that continues to the present, though that almost didn't happen.

In 2006, Giuseppe's father felt that their olive oil business was no longer sustainable so he believed it needed to be sold. Giuseppe didn't want that to happen and began examining the business to see what could be done to save it. He quickly realized that the family business had been closer to a hobby, never generating significant income, though the olive oil was well loved. To save the business, Giuseppe knew it would require a significant restructuring, and he chose to undertake that great endeavor.

Giuseppe opted to institute organic and sustainable agriculture, and to harvest for quality over quantity. Part of this quest for quality included harvesting earlier than other farmers. All these changes weren't easy, and were costly, but Giuseppe was driven to transform the estate. The estate currently consists of about 30 acres of olive trees, primarily the Nocellera and Biancolilla cultivars, though they have a small amount of a third olive cultivar. Giuseppe also chose to treat his olives like wine varieties, and this paradigm shift is both logical and should make it more accessible to consumers.

Olio Taibi produces two organic, monocultivar, EVOO from the Biancolilla and Nocellara olives (each $49.95/500ml). At each table, there were two small bottles of this olive oils with tiny plastic tasting cups. Prior to the dinner, after our Processo aperitif, Giuseppe led us through a tasting so that we could taste, experience and understand the differences between the two. I think Giuseppe did an excellent job of differentiating the two olive oils, and making it easier for people to know which they should use for different dishes.

The Biancolilla olive cultivar, one of the oldest olives in Western Sicily, is said by Giuseppe to produce an olive oil with "green fruitiness, delicate bitterness, medium pungency, & well balanced." It can be lightly spicy (especially pepper notes), slightly fruity, and may have notes of tomato, artichoke, almond and fresh grass. It is a more delicate and subtle olive oil. Giuseppe states that this an olive oil that pairs well with dishes and ingredients that are typically paired with white wines, such as seafood, vegetables, and fresh cheeses. That advice makes it much easier to pair this olive oil at home.

The Nocellara olive cultivar, grown primarily in Sicily, is from the Valle del Belice area of south-western Sicily and can be used for both olive oil and table olives. It derives its name from the Italian word for "hazelnut" as the olive's shape resembles a hazelnut. Giuseppe says that it produces an olive oil with "green fruitiness, medium bitterness, intense pungency, and well balanced." It has a more intense fruitiness with a peppery finish. It will pair well with dishes and ingredients that are typically paired with red wines, such as red meats, legume soups, and red sauces. This was my personal favorite of the two olive oils as I enjoyed its intensity, both its fruitiness and spiciness.

Our dinner began with Insalata di Finocchio all'Olio Taibi "Biancolilla", a salad of fennel, arugula, orange slices, and sliced Castelvetrano olives dressed with the Biancolilla olive oil. The delicate olive oil went well with the salad, just the right touch of dressing, enhancing the spicy arugula, acidic oranges, and briny olives. A fine way to open up your palate for the rest of the courses to come.

The salad was paired with the 2017 Stemmari Chardonnay, from Sicily, which possesses excellent acidity, some tropical fruit notes, a subtle floral aspect and mineral notes. Fresh, dry and delicious.

The second course was Bruschetta al Pesce Azzurro con Olio Taibi "Biancolilla, a smoked bluefish pate with grilled garlic bread bruschetta finished with the Biancolilla olive oil. There was the addition of a salad of diced zucchini, shaved radish, torn mint and parsley, dressed with the EVOO, lemon juice and finished with fresh cracked black pepper. The bluefish pate was brined in a solution with demerara sugar, and then citrus peels were added before it was all cold smoked. The pate was bursting with delicious flavors, earthy and briny, with a hint of smoke. It was also silky smooth, and excellent when slathered on the bread. A superb pate! The salad added some crunchiness to the dish, and that type of textural addition was included on the next two courses too.

Paired with the plate was the 2017 Planeta Rosé ($14), a blend of 50% Nero d'Avola & 50% Syrah. I've long been a fan of this winery and you can read a couple of my prior articles for more background on Planeta: Planeta Wines: Indigenous Treasures of Sicily and Planeta Wines: More Indigenous Treasures of Sicily. This Rosé was excellent, crisp, light and full of tasty red fruit flavors, from strawberry to raspberry, with subtle hints of peach. Easy to drink, very food friendly, and perfect year round. This would make for a great Thanksgiving wine and at an average cost of $12, this is also a great value wine.

Next, we enjoyed the Maccheroni al Pesto Siciliano, homemade tube pasta with sun-dried tomato pesto, almonds, and pecorino pepato, finished with the Nocellara olive oil. You might be confused that there are no pine nuts in this pesto, but the Italian term "pesto" simply refers to something crushed by a mortar. The familiar version of pesto, with pine nuts, is a Genoese speciality. This is il Casale's own version of pesto. Pecorino pepato is a Sicilian sheep's milk cheese studded with black pepper. This was an interesting and tasty dish, with al dente pasta, crunchy almonds, and strong peppery notes. The intense olive oil also added an additional layer of flavor. A well crafted dish and a worthy pesto variant.

Paired with this pasta dish was the 2016 Feudo Maccari Noto Nero d'Avola, which is aged only in stainless steel. Silky smooth, with bright cherry, raspberry and plum flavors, enhanced by some pepper and spice notes. Nice acidity, well-restrained tannins, and a family long finish. An easy drinking wine, it could be enjoyed on its own though it would pair well with plenty of dishes, from pasta to pizza, burgers to hotdogs. Simply delicious.

M favorite dish of the night was the Agnello al Forno alla Saracena, Cous-cous al Pistacchio con Olio Taibi "Nocellara", an oven roasted lamb saracene style, atop pistachio cous-cous, with crispy artichokes and Nocellara olive oil. I love lamb and this was so tender you didn't need a knife, only the side of your fork, to cut it. The lamb was earthy and flavorful, with an added crunch from the pistachios and the nuttiness of the cous-cous. Each bite was sheer gustatory pleasure and I would definitely order that if I saw it on the menu another time.

The 2014 Cos Cerasuolo di Vittoria Classico, a blend of 60% Nero d’Avola and 40% Frappato, was aged for at least 18 months, with the Nero in oak botti and the Frappato in glazed cement tanks. With an intense, dark red color, this was a superb wine, with intense flavors of black cherry, plum, spice, chocolate, and a touch of earthiness. Moderate tannins, good acidity, and a lingering, pleasing finish. Perfect with the lamb, this wine showcases the quality of wines that can be found in Sicily.

Dessert was Torta della Nonna all'Olio Taibi "Biancolilla", Grandma’s olive oil tea cake, with whipped ricotta and candied orange peel. A light dessert, with plenty of flavor and not overly sweet.

The final wine of the evening was the 2015 Donnafugata Ben Ryé Passito di Pantelleria, which is produced from the Zibibbo grape, also known as Muscat of Alexandria. Intensely aromatic, this dessert wine was mildly sweet with balanced acidity, presenting flavors of apricot and dried fruits, with some herbal notes.

Overall, this was another winner of a dinner from il Casale, once again indicative of the quality of these two restaurants. The dishes evidenced creativity, with a nice balance of flavor and textures, and the wine pairings were spot on, showcasing some of the best of Sicily. It was a pleasure to meet Giuseppe and taste his high-quality olive oils, and it was great how he presented them so consumers could more easily choose which specific olive oil would work best with their own recipes and dishes. Kudos to Chef Dante de Magistris, Chef Daniele Baliani and the entire team at il Casale.

"The olive tree is surely the richest gift of heaven."
--Thomas Jefferson

The Manhattan Cocktail: Drink Up (Part 3)

"This is a drink with a history, a story, and a style; that's what it means to be a classic cocktail."
--Thinking About a Classic Whisky Cocktail by Hans Allhoff

In the Boston area, many restaurants and bars offer their own Manhattan, some more traditional while others are intriguing variations. If you really enjoy a Manhattan somewhere, and want to replicate it at home, ask the bartender about how they prepare the cocktail. Find out which specific ingredients are used, from the whiskey to the vermouth, the bitters to any other special ingredients. Also find out the specific amounts used of each ingredient so you can get the ratios correct.

I want to present a handful of Manhattans you can find at local spots, some cocktails that I have enjoyed at various times. If you have your own favorite restaurant or bar for Manhattans, please tell us about them in the comments.

At The Blue Ox in Lynn, they offer a Barrel-Aged Manhattan, made with bourbon, and the cocktail has been aged in a whiskey barrel for two months. The cocktail is smooth and complex, with an added depth to it. It is nicely balanced, not overly sweet, and with a mild spice element.

At Il Casale Cucina Campana + Bar in Lexington, they also offer a barrel-aged Manhattan, their  Meletti Barrel Aged Manhattan, which is made with Overholt Rye, Meletti Amaro, & an Amarena cherry. Instead of Vermouth, they use an Amaro, which still provides some sweetness as well as herbal elements. This was a deep and savory cocktail, with intriguing spice and herbal notes,  as well as a nice bitter tinge. It is an interesting variation of a Manhattan, the Amaro working very well.

Osteria Posto in Waltham offers their own Manhattan variation, also using an Italian digestiv rather than Vermouth. The Golden Age is made from Rittenhouse Rye, Cynar, Orange Bitters, and with smoked ice. It possesses a strong bitter and spicy taste with a hint of orange. Well balanced and delicious, this is a hearty winter cocktail.

Chopps American Bar & Grill in Burlington offers barrel-aged Manhattans, though the specific whiskey varies. The Barrel Rested Makers 46 Bourbon made a savory and delicious cocktail, with a nice depth of flavor to it. I've had other Manhattans here and they have always been pleasing.

At Osteria Nino in Burlington, you will find a more traditional Manhattan, the Nino Manhattan, which is made with Bourbon, Carpano Antica Formula Vermouth, bitters, and a cherry. Delicious and savory, it is a little sweeter than a Rye Manhattan, but not overly so. A fine sipping cocktail.

Il Casale Cucina Campana + Bar: Wines of Campania

What wine pairs well with pig's tail and feet? Maybe the "Barolo of the South."

In Lexington center, you'll find il Casale Cucina Campana + Bar, the third restaurant from the de Magistris family, including Chef Dante de Magistris and his brothers Damian and Filippo. Their family is from the town of Candida in the Irpinia region of Campania, which is located in southern Italy. You might be more familiar with its capital, Naples. The restaurant reflects the cuisine of that region, including a number of old family recipes.

As it states on their website, "Nestled in the lush hills and valleys of the mountainous region of Irpinia lies their hometown village, Candida, where recipes survive only by word of mouth or at best are scratched on distressed pieces of paper hidden between the pages of a bible or an old phone book."

The Menu presents Sfizi, small plates ($5-$11), Antipasti ($9-$16), Primi, pasta dishes (small $11-$14, large $22-$28), Pasta al Forno, baked pasta ($$14-$28), and Secondi ($21-$36). It is moderately priced, offering high quality dishes in a casual and fun atmosphere. The restaurant is very open and airy, with an open kitchen and views of Lexington center. Their wine list includes some Italian wines which the de Magistris have specially imported and are not available anywhere else in the U.S.

I was invited to il Casale to experience a media dinner which showcased the wines of the Campania region. As I had just been to another Campania wine tasting the week before, I was intrigued to see how the il Casale wines would compare to those I previously tasted. Campania has a rich vinous history, extending back about three thousand years, and at least a few of their indigenous grapes extend back to the ancient Greeks. However, many wine lovers still are not familiar with the wines of Campania and that needs to change.

In addition, you should check out il Casala in Lexington for some delicious food which will transport you to southern Italy for an evening.

Our evening began with a white wine from the de Magistris’ private label, Phoenix famiglia de Magsitris. The phoenix is a symbol of Campania and also makes for a nice illustration on the wine label. The 2014 Coda di Volpe is produced from the rare Coda di Volpe grape and its name translates as the "tail of the fox." Campania is one of the few Italian wine regions which makes wine from 100% of this varietal. I found this wine to be pleasant and easy drinking, with tasty flavors of melon, citrus, and honey with floral accents and some herbal notes on the finish. An interesting wine, it has plenty of character and should appeal to many wine lovers.

As we enjoyed this wine, we received two planks of antipasti, including one hot plank and one cold plank. The hot mix included Bruschetta with cherry tomatoes, garlic, & Sicilian oregano; Burrata with candied pistachios, honey, & Sicilian oregano; 31 month aged “vacche rosse” parmigiana reggiano; Fried calamari with lemon mascarpone, crispy lemon, & donna’s pepperoncini; Speck & warren pears with frog hollow farm pears, smoked prosciutto, arugula, gorgonzola crema, & hazelnuts; Fried mozzarella & prosciutto motto, with tomato basil salad; Potato croquette, “panzerotti,” stuffed with smoked scamorza & roasted red pepper sauce; and Arancini with white wine parmigiana risotto, truffled fontina fonduta, & chives.

What an abundance of delicious flavors and textures and you could happily enjoy just some antipasti and wine rather than order an entree. I thoroughly enjoyed all of these items, though the Burrata and Speck were my two favorite bites. Everything seemed fresh, was cooked just right and each bite was nicely balanced. An excellent start to the evening.

Our second wine was also from the Phoenix label, a 2014 Fiano di Avelino DOCG. Fiano is an ancient grape and its original name was Vitis apiana, Latin for "vine of the bees." This was a bright and crisp wine, with vibrant citrus and lemon flavors, a nice minerality and a bit of tartness on the finish. This would be a good pairing for seafood, or a dish with a cream sauce because of its high acidity. An excellent white wine, this would be perfect for the summer, but would also work well in the winter, dependent on your food pairing.

All of their pastas are made in-house and they use different flours to make different types of pasta. The Spaghetti Puttanesca, is made with chitarra pasta, anchovies, capers, olives, and tomatoes. The pasta was excellent, with a nice texture to it, and there was some umami elements to the flavors of this dish.  It was a hearty dish, perfect for a winter evening.

Of the two pasta dishes though, my personal favorite was the Frutti di Mare "Alla Crema di Basilico" which was made with spaghetti, cream, clams, shrimp, mussels, and octopus. The creamy seafood was compelling and the pasta texture once again was excellent, enhancing the dish. All of the seafood was tender and again, it was a hearty dish, perfect to warm your belly during a chilly evening.

Onto the red wines, starting with the 2008 Vinosia Santadrea Taurasi, which is from a newer winery but the owners have plenty of experience and now want to create their own wines. The wine is made from 100% Aglianico, maybe the top red grape in Campania and which is sometimes referred to as the "Barolo of the South." The Vinosia was produced in a more traditional style, with a deep almost black color and an intense, alluring aroma of blueberries and spice. On the palate,  the wine is complex and interesting, with a pleasing melange of black and red fruits, from ripe plum to raspberries, with mild spice notes, moderate tannins, good acidity and hints of chocolate. Such a compelling wine, I was very enthusiastic about it and would highly recommend it. An excellent wine for hearty pasta dishes, wild game, steak and more.

The next dish was the de Magistris family "soul food," a rustic soup from the mountains of Irpinia made with braised better greens, pigs tails & feet. For the potentially squeamish in our group, all of the meat had already been removed from the tail and feet so you wouldn't have known where the meat came from if you just looked at the dish. Back in Campania, you would have found the actual tail and feet in our dish, which I would't have minded. The tender meat was delicious, with a superb savory broth, and it paired perfectly with the Vinosia, answering my initial questions in this post. Though the sound of the dish, tail and feet, might turn you off, it would be a mistake not to try this tasty dish which would please any meat lover.

The 2008 Vinosia Marziacanalae Taurus, also made from 100% Aglianico, is more of a modern, international-style wine. It is a silky smooth wine with black and red fruit flavors but also a strong vanilla streak, almost giving it a hint of sweetness.  It is a style that will appeal to wine lovers though my personal preference was for the more traditional style wine.  I think the more traditional style better reflects the region of Campania as the modern style can be found in many areas around the world, from California to Australia.

The last savory dish was the Pizzaiola, Neapolitan braised beef, San Marzano tomatoes, roasted potatoes, pine nuts, and raisins. Once again, the meat was very tender and flavorful, with crispy potatoes, and it paired well with the wine, though I think the traditional style Vinosia was the best of the two pairings. The pine nuts added a nice crunchy texture to the dish, as well as their own nutty flavor.

The last wine of the evening was the 2009 Vinosia Sesto A Quinconce Aglianico, one of the top wines from this producer. It is 100% Aglianico, from vines that are at least 75 years old, and they make only about 500 cases each year. It is dark and deep, intense and muscular yet still with plenty of elegance and restrained tannins. Back fruits, spice, cocoa and so much more can be found in this complex and intriguing wine. It is more in the traditional style and I was thoroughly impressed, finding so much to like about this wine. Highly recommended!

For dessert, we had a Rum Baba with pastry cream, amarena cherries, and crushed biscotti. A nice blend of flavors and textures, it was light enough that almost anyone could find some room tin their belly to enjoy this dessert.

We also enjoyed some Piccolini, a variety of cookies including Florentines, Biscotti (chocolate hazelnut and almond,) and Lady Fingers with apricot. The Florentines were my favorites.

Before I left, I had to try their Meletti Barrel Aged Manhattan, which is made with Overholt Rye, Meletti Amaro, & Amarena cherry. A deep and savory cocktail, it had some intriguing spice and herbal notes,  with a nice bitter tinge. It is an intriguing variation of a Manhattan, substituting Amaro for Vermouth, and it works very well. No Manhattan lover should object to this cocktail and the barrel aging seems to provide some added depth to the drink. Check it out!

And seek out the wines of Campania, both their whites and reds.

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) Alpine Restaurant Group Chef/Owner Joe Cassinelli and the Posto team invite guests to join them for a traditional Feast of the Seven Fishes this Christmas Eve. On Thursday, December 24, from 4pm-8pm, Posto will be celebrate with its 6th Annual Feast of the Seven Fishes. The meal will be available through reservations only and will cost $65 per person with an optional, additional wine pairing for $35 per person.

The prix fixe menu will include:
Antipasti Trio
Crispy Jonah Crab with faggotini pasta and garlic yogurt; Cotuit Bay Oyster with persimmon Agro Dolce; Scallop Crudo with tomato caviar
Second Course
Olive Oil Poached Halibut with confit baby potatoes, roasted garlic, olives, thyme, red flame grapes
Third Course
Roasted Head-On Gulf Shrimp with saffron and squid ink corzetti, clams, and shellfish brodo
Main Course
Wood Oven Roasted Snapper with lobster risotto | truffles | chervil
Dessert
L’Opera Almond Cake with nutella cream and hazelnut ganache or
Vanilla Bean Panna Cotta with blood orange gelée

For reservations, please call 617-625-0600.

2) On Tuesday, December 15, at 7pm, Pier 6 in Charlestown is kicking off its new Coast to Coast wine series which will highlight a different coastal wine region across the globe every month. Patrons will explore the wonderful coastal wines of Spain while enjoying a six course meal prepared by Executive Chef Adriano Silva.

With their immense knowledge and passion for both food and wine, Chef Adriano Silva and a wine ambassador will escort guests through the dinner and educate them on the dishes, strategic pairings and the unique wine regions. The tranquil coasts of Spain have possessed the ability to produce exceptionally diverse and quality wines due in favor to the rich nutrients, natural fibers and land make-up that the coast continues to successfully offer.

The evening will begin with Chef’s amuse featuring fresh Island Creek oysters, tuna carpaccio, chive crème fraîche and paddle fish caviar paired with Campo Viejo Cava. The second course will take a turn with pressed foie gras and duck confit terrine followed by a ‘deconstructed paella,’ saffron & chorizo risotto with Nantucket Bay scallops, grilled shrimp and crispy leeks drizzled in a paprika sauce. In accompanying these two courses, guests will sip on a glass of Verdejo Campo Alegre, a full-bodied crisp white wine from the region of Rueda.

Chef Silva brings the sea to land with his cooked Halibut, which is paired with Bouza de Carril Albariño from Rias Baixas. During the fifth course, an assorted cheese plate will be presented and paired with Marques de Murrieta 'Reserva' Rioja. To conclude the night, patrons will satisfy their sweet craving with a warm dish of caramelized apple bread pudding.

To encourage conversation and enhance the dining experience, the seating that evening will be communal. Reservations are required and dinner will be $60 per person. To make a reservation, please call 617-337-0054.

3) Indulge in a Provençal Christmas Eve at Bistro du Midi while taking in spectacular views overlooking the picturesque Public Garden. Executive Chef Robert Sisca will be serving the full dinner menu, with seasonal highlights including the Pork Belly with lentilles du puy, stracciatella, and pork jus, the Duck Breast with sweet potato, baby artichoke, almonds, and duck jus, and the Monkfish with squash, castelvetrano olives, romaine, and sauce au poivre. Chef Sisca will also be offering French-inspired a la carte additions including Oysters, Venison, Foie Gras, and Lobster specials.

4) Enjoy a taste of Italian holiday tradition at Restaurant dante, il Casale Lexington, and il Casale Belmont, where Chef/Owner Dante de Magistris and brothers Damian and Filippo are serving a special Festa di Pesce per la Vigilia di Natale (Feast of the Seven Fishes) on Christmas Eve. This 10th annual celebration features century-old dishes, each incorporating closely guarded recipes passed down to Dante from his Nonna.

The below four-course menu will be available in addition to the regular menus:
Antipasto
Antipasto di Mare (Shrimp, calamari, clam, eel, octopus, baccalà, smelts)
Primi
Capelli di Angeli “Aglio e Olio” (Angel hair pasta, garlic evoo, anchovy, capers, pine nuts, golden raisins)
Secondi
Spigola (Striped bass baked in salt, mushrooms, leek puree, escarole, walnut stuffing)
2009 Grechetto ‘Grecante,’ Arnoldo Caprai, Umbría
Dolce
Mostaccioli and Zeppole dei Poveri (chocolate dry fruit “cookie cake”, Neapolitan fritters, orange pastry cream)

The prix fixe is $75 per person and will be available on December 24.
Restaurant dante will be open on Christmas Eve from 5:30Ppm– 10pm. For reservations, please call 617-497-4200
il Casale Belmont will be open on Christmas Eve from 5pm-10pm. For reservations please call 617-209-4942
Il Casale Lexington will be open on Christmas Eve from 5pm-10pm. For reservations, please call 781-538-5846

5) Milkshake Mondays at the Rosebud American Kitchen are getting a holiday makeover with new seasonal flavors of their famous bourbon boozy milkshakes. Served every Monday, the Somerville dining scene's fan favorite features a $15 dinner deal of a Rosebud classic cheeseburger paired with your choice of milkshake flavors ranging from classic vanilla to the new Egg Nog (this week), Gingerbread (next week), Drunken Santa (milk and cookies themed for Christmas week), and Peppermint Bark (last week of December).

6) Puritan & Company’s Chef/Owner Will Gilson hosts a prix fixed New Year’s Eve Dinner at his Inman Square locale on Thursday, December 31 followed by New Year’s Day Brunch on Friday, Jan. 1, 2016.

The four-dinner is $75 per person, and wine pairings can be included for an added $35 per person. For all tables seated after 9:30, guests will enjoy a complimentary champagne toast. New Year’s Day Brunch starts at 10:30am and will be the a la carte menu always offered with additional selections on the pastry table and juices available from Beatnik for those who want to kick 2016 off with a healthy start.

The New Year’s Eve prix fixe menu will include:
First
sea trout crudo- fennel, orange, olive, fried amaranth
duck confit and sausage- sweet potato, lentils, pistachio
grilled mushroom salad- potato, marjoram, egg yolk caramel
seared foie gras skillet ($12 supplement)- black pepper gougeres, gooseberries, whipped honey
Second
cauliflower and black truffle soup- thyme oil, parmesan, salsify
salt roasted beets- aged goat cheese, hazelnut, rye cracker
baby greens and chicories- avocado, pinenut, grapefruit
lobster bisque ($10 supplement)- crab cake, coconut, basil
Main
potato and herb gnocchi- brown butter, chestnut, parmesan
seared scallops- parsnip, brussels, pomegranate
roasted duck breast- fennel, spiced carrots, dried fruit jus
40-day dry aged bone-in sirloin steak ($15 supplement)- potato mille fuielle, black trumpets,
Dessert
rum cake- lime curd, crème fraiche, rosemary
indian pudding- sherry, cornmeal, maple
chocolate mousse trifle- hazelnut, brown butter cream, praline

For Reservations, please call 617-615-6195

7) Chef Dan Bazzinotti and the BISq team invite guests to join them this New Year's Eve for a six-course meal and subsequent free-of-charge pig roast party until midnight featuring snacks and a champagne toast. From 5:30pm to 10pm, BISq will be serving a special six-course meal for $75 dollars that will include Nantucket Bay Scallop Ceviche, Sunchoke Panna Cotta, Wellfleet Oyster Fricasse, Corzetti, Braised Veal Breast, and Dessert Charcuterie Board. A la carte items will also be available to order.

Following the prix fixe meal, BISq will be opening its doors at 10:30pm to partygoers for a fun, food-filled pig roast. The pig roast will take place until midnight and will feature a suckling pig roast, late-night snacks, a champagne toast, and music- all free of charge.

For Reservations, please call (617) 714-3693

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.. **********************************************************
1) Vine Brook Tavern, located in downtown Lexington, has starting serving lunch Tuesday-Sunday from 11:30am-3pm. A creation of Marcus Palmer and Brian Lesser, Vine Brook is a contemporary American tavern offering classic, refined American fare, warm hospitality, and outstanding service. American cuisine and a blend of farm-to-table produce from local Lexington farms is the theme for Executive Chef Chris Frothingham’s menu.

Here are some of the items available:
New England Clam Chowder with smoky bliss potatoes
Quinoa & Kale with shaved cauliflower & brussels, carrot, sesame miso vinaigrette
Salmon Burger with sticky soy, wasabi aioli, shiitake & cilantro
Lobster Roll shucked daily, mayo, chives and coleslaw
Quiche made daily with arugula salad
Fish & Chips house made tarter sauce, beer battered cod, coleslaw

Vine Brook Tavern also offers an extensive selection of wines, craft micro-brews, and cocktails. Featuring over 20 mostly American wines, Vine Brook Tavern serves these wines through its custom cruvinet system at proper temperatures. With twelve beers on tap and twelve more in bottles and cans, Vine Brook Tavern features a wide selection of craft micro-brews as well as quality production lagers and ales. Of course, the spirits mustn’t be left out, which is why Palmer has enlisted some of Boston’s finest mixologists to create a fantastic mix of modern and contemporary cocktails.

2) Beginning May 18, Prezza will introduce a new pairing special at the bar and in the dining room that is available through June. Macaroni Mondays offers three housemade pasta selections for only $8 each on Mondays from 5:00pm-7:00pm. Chef Caturano’s featured pasta dishes include Tagliatelle with meatballs; Gnocchi with San Marzano tomatoes and basil; and, Orecchiette with sausage, broccoli rabe, chili flakes and parmigiano.

For those looking to imbibe, Prezza will offer a trio of premium red wines by the glass that come paired with a complimentary order of one of the three “Macaroni Mondays” featured pastas. From the Prezza wine cellar, there is Beni di Batasiolo Barolo ($17), Francis Ford Coppola Director's Cut Cabernet Sauvignon ($15) and Castello di Monsanto Chianti Classico Riserva ($15).

By popular demand, Chef Caturano is bringing back Crispy Shrimp Tuesdays for a limited time. Each Tuesday from 5:00pm-7:00pm at the bar and in the dining room, Prezza will dish out three U-10 Crispy Shrimp with Italian Slaw and cherry pepper aioli for only $8.

For summer wine enthusiasts, Prezza will feature three premium white and rose varietals by the glass which will come paired with a complimentary order of the Crispy Shrimp: Chateau Miraval Jolie-Pitt Cotes de Provence Rose ($14); CADE Sauvignon Blanc ($15); and, Duckhorn Vineyards Chardonnay ($16).

3) On June 22, Red Sox Designated Hitter David Ortiz is bringing the flavor of his native Dominican Republic to Boston at the third annual “David Ortiz Children’s Fund Gala” hosted at the Boston Marriott Copley Place. Proceeds from the festive fundraiser will benefit the David Ortiz Children’s Fund, in partnership with MassGeneral Hospital for Children and the World Pediatric Project, which provides critical pediatric healthcare to children in New England and the Dominican Republic.

Tickets now are available for the island-inspired soiree where revelers will have the opportunity to mix-and-mingle with Boston’s biggest names in sports and entertainment. Guests also will enjoy a Dominican-themed cocktail reception, live Latin music and entertainment as well as a three-course seated dinner – hosted by Big Papi himself – in honor of the special works and the beneficiaries of the David Ortiz Children’s Fund. All guests will have access to an exclusive silent and live auction featuring unique memorabilia and priceless experiences.

WHEN: Monday • June 22, 2015
6:00pm – 7:00pm: VIP Cocktail Reception
6:00pm – 7:00pm: General Cocktail Reception
7:00pm – 10:00pm: Seated Dinner in the Ballroom

COST:
--General Admission (includes access to the general cocktail reception and the dinner program):$450 per person; $800 for two people
--VIP Tickets (includes access to the VIP cocktail reception with David Ortiz and other celebrities, the dinner program, an autographed David Ortiz baseball and a photo opportunity with David Ortiz): · $1,250 per person; $2,250 for two people

HOW: To reserve tickets, please visit: www.davidortiz.splashthat.com. Tables and sponsorship opportunities are available by contacting Radegen Sports Management’s Alexis Walberg at 212-727-2142 or AWalberg@radegen.com.

4) In honor of the seasonal opening of Fiorella’s outdoor patio, the restaurant is encouraging people to celebrate sun, family and friends on Tuesday, May 26, from 11:30AM – 4PM as it hosts a special day of delicious food and libations and beautiful weather.

Guests to Fiorella’s can treat friends and families to a complimentary lunch entrée courtesy of the restaurant with the regular purchase of any entrée. “We want to welcome our neighbors, friends and essentially our extended family back to a summer full of amazing outdoor dining. We have a lot of amazing events planned for our patio including special wine dinners, tastings, and receptions. We’re looking forward to welcoming everyone back,” said Remon Karian, Owner of Fiorella’s.

Guests can vie for dishes like Tilapia Cannellini featuring fresh tilapia poached with capers, tomatoes & cannellini beans prepared in a delicious lemon and wine sauce served over a bed of fresh spinach & rice pilaf ($14), or the Vegetable Chicken Salad with sautéed chicken and mushroom, zucchini, summer squash & broccoli over a house salad, topped with red onions, cucumbers & olives in a balsamic dressing ($10). Guests can also try one of Fiorella’s classic pastas, artisanal sandwiches, or enjoy one of its thin Neapolitan style pizzas cooked in a 700˚F wood burning brick pizza oven.

Customers must purchase one entrée at regular price, this offer is only valid on Tuesday, May 26th, 2015 from 11:30AM – 4:00PM and is only available on the patio on a first come, first serve basis.

My Japanese Table: Making Bento Boxes

"It is often said that in Japan 'one eats with one's eyes,'..." ---Debra Samuels
  
Aesthetics are an important element of Japanese cuisine, as well as Japanese culture in general. Consider the Japanese culinary art of Mukimono, where fruits and vegetables are carved into decorative shapes, commonly as a garnish. You might see such handiwork on a plate of sushi or in a bento box. The famed bento, a boxed meal, is also an example of Japanese aesthetics, providing a nutritious and delicious meal but also presenting a compelling image as well.

For more information on bento, I was fortunate to be invited to a special bento class hosted by Debra Samuels, a cookbook author, food & travel writer and cooking teacher. Debra's newest book is
My Japanese Table: A Lifetime of Cooking with Friends and Family ($27.95), a hardcover book of 176 pages, which will be published by Tuttle Publishing on September 10, 2011. I also received a review copy of this new cookbook and have been enjoying its contents.

How did a Jewish girl from New York come to write about Japanese cuisine?  Debra's first visit to Japan was in 1972, where she spent a semester abroad with her new husband, and at that time she knew little of Japanese cuisine. Around 1977, she and her husband, with their infant son, returned to Japan, spending about 2 1/2 years there. During that time, her Japanese neighbors essentially "adopted" her family, helping to show Debra how to shop and cook. It would be those culinary lessons that would form the backbone of the recipes in My Japanese Table.

During the last 40 years, Debra has spent 10 of them in Japan. She has conducted numerous cooking demonstrations and classes on food culture in the Boston area as well as for the Japan Information and Culture Center of the Embassy of Japan in Washington DC, the United States Embassy in Tokyo and for its American Cultural Centers in Nagoya, Osaka, and Fukuoka. I found Debra to be personable and passionate, with an infectious love for Japanese cuisine.

My Japanese Table consists of nine chapters with the addition of several introductory sections. The introductory section includes a basic overview of Japanese cuisine, from the importance of balance and aesthetics to the nature of its seasonings. There is also a section on common Japanese ingredients, describing some terms which might be unfamiliar to you, such as adzuki, shiso and tonkatsu.  After describing the ingredients, there is a brief bit on cooking utensils, from rice cookers to drop lids. Finally, the introductory material concludes with over 20 Basic Recipes, including Crunchy Cucumber Pickles, Teriyaki Sauce, Shiso Pesto, Dashi, and Seasoned Rolled Omelet. Overall, this introductory material is informative and useful.

The nine chapters of recipes include Sushi, Snacks & Appetizers, Soups & Salads, Rice & Noodles, Meat & Poultry, Fish & Seafood, Vegetable & Tofu Dishes, Bento, and Desserts & Drinks. Each recipe begins with a descriptive section, detailing the role of the recipe in Japanese cuisine or a personal story related to the author. As I have written before, "There is not a recipe without a story." Thus, it is good to see Debra including some of the stories behind each recipe she presents.  Each of the recipes is also accompanied by an appealing color photo of the dish. The complexity of the recipes appears to vary from simple to moderate.

The recipes range from traditional dishes, such as Miso Soup, Onigiri, Shrimp Tempura, and Salted Edamame, to more modern variations, such as Chunky Miso Chowder, Shoko's Summer Sesame Chicken Salad, Scallops with Citrus Miso Sauce and Sliced Okra with Wasabi Soy Dressing. With the basic recipes, you also have the tools to create your own Japanese inspired recipes. If you have desired to prepare Japanese cuisine at home, this book is a great way to start.

Debra is crazy about obento, stating that it is "culture in a box."  Her original intent was to write a book solely on obento but her publisher wanted a more general book, so obento now forms only a single chapter in the book.  Her first experience with obento was around 1983-84, when her son returned home from school, disappointed with his American-style lunch and wanting a cute lunch like his schoolmate's bento boxes. The roots of bento extend back to the 1600s-1700s, when multilayer boxes were used for picnics.  But it was not until after World War II that "cute" bentos became a major phenomenon.

Creation of a proper bento box takes time and effort, and is supposed to include five elements: Color, Texture, Variety, Seasonality, and Nutrition. This is because, like all Japanese cuisine, the key to bento is that: "It is all about balance."  In her book, Debra breaks down how to create this balance in bento, such as by combining five color foods: Red (like meat or fish), White (like rice or onion), Green (like broccoli or green pepper),Yellow (like sweet potato or orange) and Black (like seaweed or sesame). And when preparing a bento for a loved one, "Make sure there is something in it that makes his heart dance." 

Bentos are popular with all types of people, from children to business men. You can easily buy premade bento boxes at stores and restaurants, but nothing is probably better than a bento box made at home, with love. Locally, you can find several Japanese and Asian grocery stores and shops which sell bento ingredients and supplies. Some Japanese restaurants also offer bento boxes, usually for lunch, and that is often my choice when I dine out for lunch. I like receiving a sampling of different foods, almost like a mini-buffet, though I bet the restaurants offer bento boxes that are far larger than what you would find in Japan.

I recommend that you place My Japanese Table on your wish list and get a copy when it is published in September. If you have an interest in Japanese cuisine, it is a great introduction and will allow you to prepare a variety of Japanese inspired dishes. Plus, it might inspire you to start preparing bento boxes.

For myself, I am craving some Sweet Potato Tempura Fritters (p.134)!

Buca di Beppo: Bring a Hearty Appetite

Buca di Beppo is an Italian restaurant where all but the most ravenous diners will have doggie bags to take home. They serve family-style food in two sizes: Small, which feeds up to three people, and Large, which feeds up to six people. The only exception is that at lunch they offer single-serving dishes.  But, in general, you are going to have lots of food on your table.

Buca di Beppo is a chain, the first restaurant having opened in 1993 in Minneapolis, and there are now approximately 87 locations across the country, including four in Massachusetts: Lexington, Dedham, Shrewsbury, and Seekonk. In 2008, the company was purchased by Planet Hollywood International Inc. Its Massachusetts' locations are relatively new and I was recently invited to check out their Lexington restaurant.

Though it is a chain, I don't dismiss a restaurant simply because of that fact.  Not all chains are the same, and some actually produce tasty food.  Each chain needs to be evaluated on its own merits, though also considering the intent of the restaurant. Buca Di Beppo wants to appeal to families and groups, providing lots of food at reasonable prices. It is not seeking to produce gourmet cuisine, and is trying create the type of food that is familiar to most consumers.

Their menu is fairly extensive, with Antipasti, Insalate, Pizza, Pasta, Baked Pasta, Entrees and Side Dishes. Plus, they have a number of limited-time specials. You'll find lots of the usual red-sauce Italian dishes, from chicken parmigiana to meatballs, from lasagna to fruitti di mare. Prices seem reasonable considering the amount of food you receive, such as small entrees, enough for three people, ranging from $17-$26.

I did have an initial issue with my menu being dirty and sticky, and my companion's menu was also dirty, though not to the extent of mine. That left a bad first impression and Buca needs to address that issue.  Their menus have that plastic-like coating and it should be easy to keep them clean, though they need to regularly check the menus.

The wine list has many mass produced, commercial choices, not much to excite a wine lover, but most are reasonably priced.  I tried their House Chianti though and was pleasantly surprised, as it was an easy-drinking, fruit driven wine with more character than I would have expected at its low price point.  I also tasted the Italian Margarita, which was ok but too sweet for my tastes.  But, I can see how many others would enjoy it.  They make homemade sodas, so I had to try one and decided on the Purple Pear.  I really enjoyed it, especially as it was not overly sweet and had nice tastes of pear and strawberry. 

We began our meal with a basket of Mozzarella Garlic Bread ($9.45/small), and it was tasty with fresh bread, lots of cheese, and big pieces of garlic.  It is something you can enjoy on its own, or use later in your meal to sop up sauce.  It was a promising start to the meal. 

We then moved onto an Antipasti, the Buca Trio Platter ($19.95), a sampling of Fried Calamari, Fried Mozzarella and Stuffed Mushrooms served with marinara, a spicy marinara and a pesto cream sauce. The calamari were crisp and tender, while the mushrooms were flavorful, filled with prosciutto, cheese and spices.  The fried mozzarella was crisp on the outside, with lots of creamy cheese within. A good fried appetizer. 

The Chopped Antipasto Salad ($12.45/small) includes diced pepperoni, red onions, pepperoncini peppers, cucumbers, provolone, feta and Gorgonzola cheeses, tossed with a lettuce blend in an Italian vinaigrette.  This is not quite what I expect from an Italian Antipasto, and is more just a regular garden salad with a few additions.  As a regular salad, it was good, the veggies seemed fresh and I liked the dressing. The different cheeses were a nice addition, adding more flavor and texture to the salad.

For our first entree, we tried the Chicken Saltimbocca ($20.95/small), sautéed chicken breasts layered with fresh sage and prosciutto, topped with artichoke hearts, lemon butter sauce and capers.  The chicken was moist and tender, and the sauce was light and buttery with only mild hints of lemon. 

My favorite dish of the evening was the Lobster Ravioli ($22.95/small), home-style ravioli stuffed with North Atlantic lobster, topped with shrimp and in a scampi sauce.  The ravioli were excellent, apparently home-made, and filled with plenty of sweet lobster.  The scampi sauce was very good, a bit creamy with lots of flavor.  A perfect sauce for dipping your bread.  This is a dish I would highly recommend, though note that it is one of their limited-time specials.

As the server made a mistake, we ended up with a plate of Cheese Ravioli and the ravioli were as good as the lobster ones.  The inside of the ravioli had plenty of cheese and the red sauce was good.

Though you might have a huge dinner, you should try to save some room for dessert.  The Tiramisu ($10.45) has homemade ladyfingers soaked in dark rum and espresso, layered with sweetened mascarpone cheese and topped with cocoa and crumbled hazelnut biscotti.  This huge bowl of dessert has powerful flavors and a light and creamy texture. An absolutely delicious dish, I enjoyed some the next day too as I certainly could not finish it all at the restaurant.

As Buca di Beppo is new, I give it some leeway so they have sufficient time to work out the initial kinks. But, the food in general is good, with a couple dishes that are excellent. Plus note that I only tried a small sampling of their menu so I can't speak for the rest of the food.  It would be a great place for families and large groups to dine. It is not a fine-dining establishment but does not pretend to be either.  It is a place for hearty fare, to sate almost any appetite.