Soall Viet Kitchen: Another Amazing Lunch

The bubbling and aromatic dish above is the Chicken Claypot from Soall Viet Kitchen in Beverly, and it's probably my favorite dish at this excellent Vietnamese restaurant. 

Soall was also one of my Favorite Restaurants of 2022 and I noted that "the two owners, Sa Nguyen and Mia Lunt, offer authentic Vietnamese cuisine, to highlight the culinary delights of their homeland. The food is fresh, well-prepared, delicious and reasonably priced." Recently, I dined there for lunch once again, and the food was at the top of its game: fresh, delicious, and well-made. Each dish couldn't have tasted any better. This is why it's one of my favorite restaurants, and why my readers need to dine there as well. 

We started with the Sweet Potato & Shrimp Fritters ($9), composed of very thin and crunchy slices of sweet potato (like a nest of French fries), which concealed plump shrimp within its center. The sweet chili sauce that accompanies this dish is a nice addition. This is one of my favorite "Snacks" on their menu, and each fritter is a good size as a starter for your meal.

The Steamed Pork Bao ($10), is made cucumber, pickled veggies, and Vietnamese mayo. The fresh, soft bao is filled with plenty of tender, thinly sliced pork, that has a savory and delicious sauce, similar in many respects to a barbecue sauce. It tastes similar to the sauce they use on their braised pork ribs. The cucumber and pickled veggies add a nice crunchy aspect, as well as some different flavors. 

The Chicken Claypot ($17.50) is made with small pieces of tender chicken in a caramelized sweet and savory sauce, with a couple chili peppers. It's accompanied by jasmine rice, or noodles, with some pickled and fresh veggies. It's also served bubbling hot and the aromas are so enticing. The chicken is moist and tender, and the sauce possesses a great depth of flavor, nicely balanced between sweet and savory, and with a mild bit of spicy heat. The veggies act as a nice palate cleanser to the richer sauce. You can also order this dish with salmon instead of chicken, and it is equally as delicious. If you dine at Soall, you definitely should order this dish.

This was the first time we ordered the Caramelized Pork Chop ($21.50), a center-cut chop marinated with garlic-lemongrass and honey, caramelized in a pan then finished in the oven. It's atop a bowl of rice, pickled veggies and fresh veggies. It was large and thick, cooked perfectly, tender, moist and flavorful, and with a delectable glaze. Definitely one of the best pork chops I've tasted in quite some time. 

Get yourself to Soall Viet Kitchen and enjoy some of the best Vietnamese cuisine on the North Shore. 

Nightshade Noodle Bar: Tasting Menu Delights

Nightshade Noodle Bar is one of my Top Three Favorite Restaurants in the Boston+ area. It's consistently excellent, with killer cuisine, an interesting drinks program, top-notch service, and a cool ambiance. It earns my highest recommendation (check out prior reviews) and I have encouraged numerous people to dine there, who also loved their own experiences there. Thus, when I was deciding where to have a celebratory dinner for my birthday, I chose Nightshade. 

For this visit, I opted for the Blind Tasting Menu option, where you simply choose the number of courses and then the Chef decides which dishes to serve you. You can suggest a course or two you would like included in the menu. The Tasting Menu options include 7 courses ($85), 9 courses ($110), 12 courses ($140), and 14 courses ($160). In addition, on Wednesday evenings, they offer a special 5 course menu ($50). For an additional fee, they can also create Custom Drink Pairings for your dinner.

This was my first time trying one of their Tasting Menus, and I chose the 9 course dinner, without the custom drink pairing as I decided to select my own wine. I also asked for the Dry-Aged Duck Breast to be included in my tasting menu. I was thoroughly impressed with my dining experience, greatly enjoying the various dishes, which presented a nice variety. Some of the dishes were presented in a single dish, to be shared with my dining companion, while others were presented in individual dishes, one for each of us. By the end of the evening, I was sated and very, very happy. A wonderful birthday celebration.

As I was there more for a celebration, I took photos but no notes, so I don't recall all of the specific details of each dish. Our server, who was personable, knowledgeable and attentive, did explain each and every dish. Some of the dishes were prepared fairly simply, while others were more complex, with a greater amount of ingredients, and each dish was well balanced, with both taste and texture. 

We started our dinner with a glass of a Brut Nature Cava, as all celebrations should begin with some bubbly. It was a very dry and flavorful Spanish sparkling wine, which ended up being a great choice for our initial food courses. 

We began our dinner with Caviar Service, with an eggspuma dip, garlic, and crisp potato chips. The caviar, slightly sweet and mildly briny, went nicely atop the creamy dip and the salty chips. There is some creme fraiche in the intriguing and tasty dip too. I liked the fun pairing of caviar with potato chips, rather than the usual blinis. 

The Second Course included more unique treasures from the sea, Percebes and Uni. The chilled Percebes, also known as gooseneck barnacles, commonly come from Spain and are very dangerous to harvest. They are found on rocky coasts, in dangerous surf, in Galicia and the fishermen risk their very lives to obtain them. Their shell almost looks like talon, and you simply need to twist off the shell to get the tubular meat inside. The meat is tender, lightly sweet and briny, a definite taste of the ocean, and they were served with a Vietnamese lime pepper dipping sauce. A delicious and unique treat. It's been a long time since I enjoyed percebes, so it was a pleasure to have them again. 

I've long been an Uni fan, so was also pleased to enjoy some again too, this time in the shell with some Thai basil. Creamy, salty, and tasty, the Uni also went very well with our bubbly. This duo, of Percebes and Uni, was one of my favorite dishes of the tasting menu. 

For the Third Course, we received Kabocha Squash Bot Chien, which is composed of Vietnamese rice cakes, crispy confit duck tongues, green chili sauce, duck egg, and pickled carrots & daikon. As I've said before, this is an intriguing and creative dish, which was a fine blend of textures and flavors, all meshing well together. The crispy duck tongues were a nice addition and unless you knew what they were, you probably never would have guessed that they were tongues. This is a fine example of a more complex dish, which is well balanced and works extremely well. 

The Fourth Course was Peach Bahn Mi, with green chili citrus butter and pickles, atop toasted bread. A nice treat, with some sweetness from the peach, a nice crunch from the toast, more crunch from the pickles, as well as good acidity balancing the sweetness. 

It was difficult to get a good photo of the Fifth Course, as it was deep down inside a a small cup. It was Dry-Aged Duck Breast with braised yuba, smoked pork broth, and a tamarind bbq sauce. The duck was exquisite, tender, moist and flavorful, and I could have easily devoured a much larger dish of the duck. What looked like thin, wide noodles was the yuba, dried tofu skin, which was a little dense and sopped up the broth and sauce well. Highly recommended.

The Sixth Course: The Homemade Egg Noodles, one of my favorite dishes on their menu, made with caramelized garlic sauce, peanuts, Thai basil, and chili crisp. A superb dish, with immense flavor, lots of umami, and a great balance of textures and flavors. I think I've eaten this dish every time I visited Nightshade, and I'm sure I'll eat it again many times to come.

Onto the Seventh Course: Amarena Cherry Claypot Caramel Foie Gras atop grilled coconut sticky rice. A decadent dish, with delightful textures, including the silky foie, and a nice blend of flavors, from the cherry to the coconut. 

As a palate cleaner, our Eighth Course was light and refreshing, although I can't recall exactly the components. Our Final Course, of which I didn't get a photo, was a small dish of Chocolate Mousse. a rich, creamy chocolate with a subtly complex taste with hints of citrus, dried fruit and spice and enhanced by a touch of sea salt. And there was a lit candle in my dish for my birthday. A nice little touch. 

During the course of the dinner, we drank a bottle of the 2018 La Tintorera “Kira-9” Rosado, a Spanish Rosé made from 95% Mencia and 5% Dona Blanca. It was fermented and aged in stainless steel. Delicious, dry, and full of bright red fruit flavors. Easy drinking and very food friendly, it went well with the various dishes we enjoyed. Great summer choice! 

If you haven't dined at Nightshade Noodle Bar then you should make reservations to do so soon. If you have been there before, why not visit them again? I'll also note that I made a brief stop at their new Sin City Superette, which is adjacent to the restaurant. The small shop has a wide variety of items, from basic essentials to Sushi, from fresh veggies/fruits to frozen meats, from cheeses and tortillas, and much more. You can get Nightshade's Chili Crisp! And earlier during the day, you can get freshly made sandwiches, such as cheeseburgers and special hotdogs. I need to return there to spend more time checking out everything they have for sale. 

Recent Culinary Highlights: Iron Town Diner to Viet Citron

There's once again no Rant today as there's been enough bad news recently and today is a holiday, Independence Day, so I just want to highlight some of the tasty delights I've recently enjoyed, giving some attention to excellent restaurants which are worthy of praise and your patronage.

I've previously written a few times about my explorations of the potential of French Toast for sandwiches other than the famed Monte Cristo. Most recently, I mentioned a French Toast Chicken Cutlet sandwich I enjoyed at the Iron Town Diner in Saugus. This past week, I opted to try a Hot Pastrami & Swiss on French Toast, and I'm pleased to say it was also an excellent choice. Again, the sandwich was enhanced by the eggy taste and texture of the French Toast, and didn't get soggy. The pastrami was lean and tender as well. I didn't have any mustard on the sandwich, and wasn't sure how that will go with the French Toast. 

My server also mentioned that he had tried a French Toast burger for the first time and enjoyed it, even talking to the chef about possibly adding it to one of the Specials some time. Let's hope that happens and more people can enjoy that delicious combination. However, anyone dining at Iron Town Diner can always order such a sandwich, even if it isn't on the menu. They are very good in handling special requests. 

One of my favorite lunch spots (which is also great for dinner) is Viet Citron, a Vietnamese restaurant in Burlington. I've been dining there since it opened early in 2020, just before the pandemic struck. Bánh Mi, Phở, Mama Tran's Chả Giò, seasonal specialties and more. For lunch last week, I began with a seasonal specialty, the Viet Grilled Corn, which is smothered with a scallion jalapeno butter and topped with scallion oil. The sweet corn was nicely grilled, and the scallion jalapeno butter added a mildly spicy kick. A delicious summery treat, with its own unique twist.  

I then enjoyed a Crispy Pork Belly Bánh Mi, which is one of my favorite choices here. The Bánh Mi can also be chosen with lemongrass sirloin, Big A** chicken, grilled prawns, or crispy tofu puffs. The sandwich comes on a baguette and is filled with pickles, jalapeños, cilantro, signature aioli, and garlic soy reduction (or fish sauce if you prefer). I love the pork belly as it's tender and crispy, with crunchy bits and soft fat. The freshness, flavors and textures of the other ingredients enhances the sandwich. The sandwich is amply filled, and it's great for take-out as well. 

I've tasted most of the dishes at Viet Citron, and been pleased with all of them. They use quality ingredients, some local, and invest much time into preparing some of their signature dishes, from the crispy pork belly to the Phở. It's a great, small local business worthy of your support.

Dr. Dane's Vietnamese Lemongrass Chili Sauce: Tasty, Versatile & Hot!

Sa Tế is a traditional Vietnamese Lemongrass Chili Sauce, and in the Vietnamese city of Huế, they are well known for their use of strong flavors with chiles, fermented shrimp paste, and various sauces. Recently, I've been using a new Vietnamese Lemongrass Chili Sauce as a condiment and ingredient for a variety of dishes. It's tasty, versatile, hot and full of flavor. 

I received media samples of Dr. Dane’s Kitchen Vietnamese Lemongrass Chili Sauce, including their Vegan version. These sauces were created by Dr. Dane Hoang, a pediatric dentist in Texas, a first-generation immigrant who learned to prepared Vietnamese cuisine in her mother's kitchen. Working with her daughter Isabella, Dr. Hoang has produced a line of Vietnamese dipping sauces and chili sauces. 

The first chili sauce is the Vietnamese Lemongrass Chili Sauce (8 oz/$15), a Huế-style Mắm Ruốc Ớt Sã Sa Tế, which is made with chopped garlic, lemongrass, chili flakes, salted shrimp paste and Thai chili peppers. It's also 100% all-natural and gluten-free. without any GMOs, MSG, added preservatives. 

The second chili sauce is the Vegan version, a Huế-style Ớt Sã Sa Tế, which is made without the salted shrimp paste and adds flaked sea salt instead. 

Dr. Hoang states, “We prioritize flavor over everything and are excited to offer the first all-natural line of authentic Vietnamese lemongrass chili sauces. From top-to-bottom, every jar is rich and full of chopped garlic, red chili flakes and heat from Thai chili peppers that is well balanced by zesty lemongrass. It’s our take on the chili sauce craze – inspired by our native city of Huế – that motivated us to create a bold-tasting, crave-worthy condiment that is not overly oily, dried out or inedibly hot.” 

She has also stated, “The infused flavors from lemongrass, chili and fresh spices add a distinct personality, turning any dish into a thrilling and aromatic experience. We’re excited to offer this new line of sa tế that dares to cross all culinary boundaries to liven up dishes around the world.” 

I first tasted the two Vietnamese Lemongrass Chili Sauces on their own, and the first version was spicy hot, with a complex blend of flavors, a pleasant lemongrass element, and lots of umami. Delicious and intriguing. The Vegan version had a similar complexity and fiery heat, but was lacking in umami, likely due to the omission of the shrimp paste. There's still plenty of flavor, but it is different from the original version. My preference was for the non-vegan version as I enjoyed the umami aspect, and believe it also enhances food better due to that aspect. 

The Vietnamese Lemongrass Chili Sauce is quite versatile and I've used it atop a variety of dishes, from onigiri (rice balls) to hamburgers. It was also delicious atop stuffed clams (pictured above) and salmon. You only need a small amount to add plenty of flavor and spicy heat. Just be wary that if you use too much, the heat level might be too great for you. Dr. Dane's Kitchen website also provides some recipes you can make with this sauce. You can simply use it as a condiment with almost any dish, or an ingredient to enhance almost any recipe. With summer coming, you could use it on grilled meats or seafood, atop salads, hotdogs, and more. Highly recommended!

In addition, a portion of the profits from the sales of the Chili sauces, and dipping sauces, benefit the Kids 4 Smiles organization and their work to improve communities, schools and the environment. Kids 4 Smiles partners with local and global non-profit organizations to raise awareness and funds for projects which will improve and change people’s lives and spread smiles along the way.

Put a Vietnamese spin on any dish, and enjoy this delicious Vietnamese Lemongrass Chili Sauce!

2021: My Favorite Restaurants

What were some of my Favorite Restaurants of the past year?

As 2022 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. I'll be posting my annual series of Favorite Lists over the next couple weeks, covering food, restaurants, wine, spirits and other drinks. These lists should provide a comprehensive summary of my favorites from this past year, allowing my readers to more readily locate such gems, the best of my recommendations. 

Obviously, these Favorite Lists will be different, and smaller, from prior years due to the pandemic. Many food and drink events, such as the Seafood Expo North America, were canceled, postponed, or held virtually. Although dining out has occurred more this year than in 2020, it's still been significantly limited. However, there are still restaurants deserving of being highlighted, and I'll endeavor to showcase them. Hopefully, 2022 will a better year for restaurants, as well as major food and drink events. 

My first Favorites List of 2021 is my Favorite Restaurants, which will also include my Top Five Dishes of 2021. This is certainly not a complete list but is more a sampling of memorable restaurants and food items I've experienced and/or posted about over the past year. This list is also in no particular order, and is purely a subjective list, based on my own preferences, and makes no claims about being the "best" of anything. However, all of the restaurants here earn my hearty recommendation and I hope you'll enjoy them as well. For more Restaurant reviews, you can just search my blog posts for the past year.

Soall Viet Kitchen (Beverly)

     This Vietnamese restaurant opened during the pandemic, and is their second location, the first being in Marblehead. You can find my review here: Soall Viet Kitchen: A Bright & Tasty Spot in Beverly. The two owners are Sa Nguyen and Mia Lunt, close friends who desired to offer authentic Vietnamese cuisine, to highlight the culinary delights of their homeland. The food is fresh, well-prepared, delicious and reasonably priced. Some of my favorite dishes include their plump Shrimp Summer Rolls, the crispy Sweet Potato & Shrimp Fritters, the tasty Steamed Pork Bao, and the alluring Chicken Clay Pot (one of my Top 5 Dishes of 2021). They have Pho and Bahn Mi as well, but I recommend you branch out and try some of their other Vietnamese dishes.

Peruvian Taste Restaurant (Charlestown)   

    This is another restaurant which opened during the pandemic, in a commercial area of Charlestown. You can check out my review here: Peruvian Taste Restaurant: Compelling Chifa & More. They are open for breakfast, lunch and dinner, and serve both American and Peruvian cuisine, including Chifa. Chifa is a combination of Peruvian and Chinese cuisine, and they have the largest Chifa menu in the area. It's a casual spot, serving ample dishes of delicious, fresh comfort food that is reasonably priced. Some of my favorites dishes include the Papa a la Huancaina (boiled yellow potatoes in a spicy, creamy sauce), Pollada (an amazing fried chicken), Wantan Frito (fried wontons filled with chicken), Pollo Chi Jau Kay (boneless chicken morsels battered, fried and topped with sesame seeds and scallions), and Aeropuerto (a melange of fried rice, chicken, Char Siu pork, Lo Mein noodles, peppers, snow peas and scallions. And also one of my Top 5 Dishes of 2021). Go here, ignore the American cuisine, and expand your palate with fantastic Peruvian and Chifa cuisine. 

Butter "UR" Biscuit (Beverly)

   This restaurant began as a food truck and offers "Latin Soul Cuisine." You can read my review here: Butter "UR" Biscuit: A Warm Comfort To The Soul. The menu has items like Empanadas, Caribbean Rice Bowls, Burritos, and Quesadillas, but their Biscuits are compelling and delicious. with an assortment of Biscuit Sandwiches. The biscuits are huge, buttery, flaky and delicious. The Bacon, Egg & Cheese Biscuit is made with a buttermilk biscuit, two eggs your way, bacon and melted cheddar jack cheese. My favorite is their Cheesy Bird Biscuit, made with a buttermilk biscuit, fried chicken, a fried egg, and melted cheddar jack cheese. This was one of my best sandwiches of the year. The chicken was crisp and moist, complemented by the egg and cheese. Pure comfort food for the belly and soul.

Committee Ouzeri & Bar (Boston)   

    This Greek restaurant has long been one of my favorites, and my Brunch experience was a highlight of the year. Check out my review here: Greek Brunch & New Cocktails. Brunch is offered at Committee on both Saturday and Sunday, from 10am-3pm. Their Brunch Menu offers some Greek variations of popular brunch items, from Tsoureki Toast (Greek French Toast) to Spanakopita Grilled Cheese. You'll also find some of their regular dishes, from Souvlaki to Zucchini Crisps. My favorite dish were the Greek Yogurt Pancakes, which are topped by a sour cherry vyssino, honey, toasted almonds, and fresh berries. The pancakes were light and fluffy, some of the best I've had in recent years. Also compelling is their Breakfast Gyro, amply stuffed with scrambled eggs, grilled Halloumi, and loukaniko, and served with crispy home fries. Their Brunch cocktails are always an excellent addition as well. 

 

Tasting Counter (Somerville)  

     This is another restaurant which has long been one of my top favorites, and my experiences this year only solidify my love for this restaurant. Check out my review here: Chef Peter Ungár & Consistent Excellence. As I've frequently mentioned, Chef Ungár is one of the best chefs in the Boston+ area, and doesn't receive as much attention as he deserves. His restaurant has been consistently excellent every time I've been there, due in large part to Chef Ungár being a perfectionist. His dishes are creative and delicious, with such intriguing combinations of ingredients. And the drink pairings are excellent choices as well. It continues to receive my highest and unqualified recommendation. If you want to splurge on one of my top dining experiences in the Boston+ area, this is the spot you should do so. 

Nightshade Noodle Bar (Lynn)

    This is one of my newest favorite restaurants and it's only been open for two years, having to undergo the difficulties of the pandemic during much of their existence. You can read my two reviews here: Compelling Vietnamese/French Cuisine in Lynn, and Back to Nightshade: More Excellence. They offer a variety of small plates, great for sharing, and nearly every dish is exceptional, bursting with flavor, and creatively composed. Plus, they have an excellent wine list and cocktail program. I like their homey vibe, service is excellent, and they have an open kitchen, which I've always loved. Some of my favorite dishes include Curried Beef in Betel Leaves, Dungeness Crab Fried Rice, Homemade Egg Noodles with beef and mushrooms (One of my Top 5 Dishes of 2021, and the Bone Marrow Bahn Mi. This spot has received raves since its opening, and they are very well deserved. I'll be returning there soon and it receives my highest recommendation. 

 

Krasi Meze & Wine (Boston)

     This is another amazing restaurant where nearly every dish is exceptional. Check out my review here: Crazy for Krasi: A Greek Paradise. Their menu is also a wide selection of small plates, perfect for sharing, and offers creative Greek cuisine, with roots in tradition but it's not afraid to experiment. Their Greek wine list is amazing, the second largest in the country. Even their bread selections are excellent, such as the Tiropita cheese rolls. My favorite dish of my recent experience was the Makaronia Me Kima, usually a Greek version of Bolognese, made with ground beef or lamb (And also one of my Top 5 Dishes of 2021). Chef Valentine chose to create his own version using seafood and it was a major success. The dish was made with ground monkfish, smoked eel tomato sauce, fides pasta, and grated horseradish. This is another restaurant that receives my highest recommendation. 

Pammy's (Cambridge)

     Pammy's has received many raves over the years but I hadn't dined there until recently, and I look forward to a return visit. You can read my review here: Pammy's: A Compelling Restaurant of Creative Simplicity. Currently, the restaurant serves a prix-fixe menu, where you select any 3 dishes from their menu for $69. That is cool, and you can create any type of meal you desire. Some of the dishes we enjoyed included the Lobster Biscotto, Sea Scallops, with Grilled Avocado & 'Nduja Vinaigrette, and Marshall Cove Mussels with Squid Ink Arancini & Lime Leaf Aioli. My favorite dish was the Lumache, with Bolognese sauce and Gochujang, a killer combo of spiciness and umami (And also one of my Top 5 Dishes of 2021). Their wine list is intriguing, with plenty of excellent options, especially more organic/sustainable options from small wineries around the world. Service is excellent, I loved the comfy ambiance, and the food is delicious.

I also need to give some love to some of my other favorite restaurants, which I've visited this past year even though I haven't written articles about them this year. I've written about these places in previous years though, and they have remained consistent and excellent, and continue to earn my hearty recommendations. Please dine at these restaurants as well. 

A Tavola (Winchester)

     Excellent Italian cuisine.

Việt Citron (Burlington)

     Delicious, casual Vietnamese fare. 

Tambo 22 (Chelsea)

    Excellent Peruvian cuisine.

 
Prince Pizzeria (Saugus)

    Casual spot for Pizza and Italian cuisine.

District Kitchen (Malden)

    Excellent Chinese cuisine. 

Row 34 (Burlington)

    Excellent high-end seafood 

Clam Box of Ipswich (Ipswich)

    Excellent casual seafood spot.

Nick & Andy's (Danvers)

     Excellent, casual breakfast spot.     

Support the Restaurant Industry: As I said above, the restaurant industry has been devastated by this pandemic, especially as the federal government has done little to aid and assist the industry. Some restaurants have closed permanently and others may be forced to do so in the near future. We need to support our favorite restaurants as much as we are capable, from buying gift cards to ordering take-out, from getting delivery to tipping well. If you have a positive dining experience, tell your family and friends. Spread the word on social media. 

What were some of your Favorite Restaurants and Dishes this year?

Back to Nightshade Noodle Bar: More Excellence

I recently dined at Nightshade Noodle Bar once again, and my experience was equally as delicious as my first visit. Check out my initial impressions of Nightshade Noodle Bar and now I'll add some additional commentary, discussing some of the additional dishes and drinks that I enjoyed. 

The Coconut Margarita ($14) is made with reposed tequila, smoked vanilla, lime and salt. The ample salt on the side of the cup was actually spicy, adding some intriguing heat to the tasty combo on agave and coconut, with a hint of smokiness. The cocktails at Nightshade have all been well balanced and not overly sweet. 

We also ordered a bottle of wine, the 2020 La Kiuva Rouge de Vallée, an Italian wine from the Valle d'Aosta. It is a blend of 70% Picotendro (a local Nebbiolo clone) and 30% of Gros Vien, Neyret, Cornalin and Fumin. It was a lighter red wine with a relatively complex taste, a melange of bright red fruits (especially cherry), but with hints of leather and earthiness. Intriguing and delicious, it paired well with a number of the dishes we enjoyed. It's also available by the glass (for $12). 

The food menu changed a little since my first visit, adding some new dishes. We ordered a few dishes we'd enjoyed during our first visit as one of my dining companions had not been to Nightshade before. The Curried Beef in Betel Leaves, Homemade Egg Noodles with Shredded Beef & Mushrooms, and the Dungeness Crab Fried Rice were just as delicious on my second visit as they had been on the first.  That consistency is very important in restaurants, and I'd highly recommend all three of these dishes. Each dish excels in flavor and makes you crave another bite, and then another. 

One of the Snacks & Bites was the Warm Sesame Olives ($5), with Southeast Asian aromatics. It seems such a simple dish yet was quite delicious, and would be perfect for enjoying with a cocktail at the bar. The warm, tender olives with the crunchy white and black sesame seeds, were enhanced by the subtle aromatics. I'd like to replicate this dish at home for the holidays. 

From the Small Plates section, the Wild Bluefin Tuna Tartare ($16) is made with tomato water, nuoc cham, tomato ranch aioli, grilled dilly beans, and is topped by a crispy rice paper (which you can see in the first picture). Silky, rich pieces of tuna lay in an intriguing and umami-rich sauce. 

The Nightshade Lobster Roll ($16) is made with local lobster and lemongrass cajun butter, sitting in a homemade brioche. The sweet, rich lobster was enhanced by the slightly spicy and aromatic butter, and the soft, fresh roll was a fine vehicle for the lobster. A decadent treat.  

The Chili Crisp Cream Cheese Crab Dip ($12) is accompanied by a toasted demi-baguette. Although I'm not usually a fan of cream cheese, this dish was compelling and delicious, in large part due to the spicy chili crisp atop the dip. Although the creamy and tasty dip was very good, the chili crisp elevated this dish to another level. And the baguette was hot and appealing, perfect for any bread lover. A perfect dish for sharing. 

As for decadent dishes, the Gratin Dauphinoise ($36) hit that mark! It's made of "fancy scalloped potatoes with fancy af gruyere" and a ginger scallion vinaigrette. It was then topped with Black Perigord Truffles, although you could also opt for White Alba Truffles (for $98). The cheesy potatoes were excellent, but of course the truffles were the star and the potatoes were an excellent framework to showcase the taste of the truffles. It's not a large dish, but there's an ample amount of thin truffles slices. If you want to splurge, this is a well worthy dish. 

The Garlic Noodles ($20) are made with angel hair pasta, confit garlic butter, candied lemon, and fennel pollen. You could also get it topped with lobster for an additional $14. The perfectly cooked pasta was topped by an almost creamy sauce, with a tasty blend of flavors, from the acidity of the lemon to the garlic and fennel. 

On my first visit, I didn't get dessert but did so this time. First, the Dessert Menu has eight after-dinner drinks, from Amaro to a Late Harvest Gewurtztraminer. I opted for the Thai Tea ($7), which is a tiny Thai Tea Mai Tai, and it was excellent! Refreshing and delicious, the tea notes went well with the usual Mai Tai flavors. It wasn't overly sweet and I craved a second one after I finished this one, although I didn't order another. I would enjoy this cocktail during my meal as well, and not just after dinner.

Only one Dessert option was available, the Chocolate Mousse ($10), made with Valrhona Caraibe 66%, china-china and sea salt. What a rich, creamy chocolate with a subtly complex taste with hints of citrus, dried fruit and spice. The sea salt was a fine accent to the sweet chocolate and this is definitely an excellent way to end your dinner. 

Once again, Nightshade offered a top-notch dining experience with some incredible and flavorful dishes. Service was excellent as well. I'm eagerly looking forward to dining there again later this week. 

Nightshade Noodle Bar: Compelling Vietnamese/French Cuisine in Lynn

Last week, I finally dined at Nightshade Noodle Bar, in Lynn, for the first time. I'd read the raves about it and had been intrigued by their menu. The pandemic certainly delayed plans but I finally made the journey, and now I look forward to returning, to try more of their delicious cuisine and drinks. It's a worthy restaurant destination for their Vietnamese and French influenced menu. 

There's plenty of on-street parking available near the restaurant, and I was actually surprised at how many open spaces there were on a Friday evening. Nightshade has a good sized patio, and they also offer take-out and delivery. There's a medium-sized room for indoor dining, with a bar to the left of the room, high tops to the right, and an open kitchen to the back. It has a comfortable ambiance, and I love the open kitchen concept. To dine inside, you must show proof of vaccination, which is a reasonable request during these times.

The kitchen is headed by Chef Rachel Miller, a Virginia native, who has worked at a variety of restaurants in Boston, including notably as the Chef de Cuisine at Clio. For over two years, she also worked as a private chef and conducted numerous Nightshade Pop Up dinners. In October 2019, she opened Nightshade Noodle Bar, and the last couple years have obviously been difficult due to the pandemic. Not the best time for a new restaurant. 

I want to provide my preliminary thoughts on Nightshade Noodle Bar, and please note that these are based on a single visit. After I dine there more, I'll update my thoughts in an additional article. 

For this visit, I chose to have cocktails rather than wine, although the wine list is interesting and I would like to explore it on future visits. The Drinks menu has 8 special Cocktails, priced $11-$15, with lots of diversity to the type of drinks available, often with an Asian flair.

The Nightshade Mai Tai ($15) is made with Privateer rum, almond, lime, and Vietnamese cinnamon. It's fruity, smooth and easy-drinking, with an intriguing hint of cinnamon, and is much different from the usual Mai Tais you find made with orange and pineapple juices. 

The Moon Rabbit ($12) is made with Tito's vodka, guanabana (also known as soursop), lychee, and lime. Another fruity, but not overly sweet, drink with a pleasing tropical flair.  

 

They offer a nonalcoholic drink, the Nha Trang Beach ($6), made with shiso, coriander, guanabana, lemon, lemon, and soda. However, you can add Mezcal (+$6), which I did. Another well-balanced, tasty cocktail, with the flavors meshing well with the taste of the Mezcal. 

 

My favorite of the cocktails was the Saigon Cigar Club ($13), made with bourbon, Thai banana, and black cardamom. What an intriguing and delicious drink, almost like a tropical version of a Manhattan, and the addition of the banana leaf was a cool visual touch. 

The Food Menu has plenty of interesting options, broken down into several different categories. There are Snacks & Bites, 5 choices ($5-$16), from Shrimp Toast ($5) to Chili Crisp Cream Cheese Crab Dip ($16). The Small Plates has 8 choices ($10-$18), from Pho-Smoked Shrimp Cocktail ($14) to Sungold Tomato Salad ($10) and they have two Rolls, Fried Clams or Lobster ($16). There is also Viet-Cajun Seafood, a 1/2 pound of Wild Carolina Shrimp ($16) or Steamers ($12). In addition, there are sections for Noodles, 4 choices ($20-$32), and Rice, 3 choices ($20-$28). Finally, for a splurge, there are a few special Caviar dishes, with options to add caviar to some of the other dishes as well. 

Our server informed us that the menu is generally meant to be shared, and she recommended that we order three dishes per person. It might remind you of a Spanish tapas menu, where you get the opportunity to sample a variety of dishes for dinner. Service was excellent, with our server being personable and attentive. 

From the Snacks & Bites, we ordered the Curried Beef in Betel Leaves ($8), in a sweet chili sauce. This was my first bite of food, and it captivated me from the moment I tasted it. Juicy and flavorful  with a hint of spicy heat accented by the mild sweetness of the sauce. Pure deliciousness, and it boded well for the rest of the meal that was to come. I've had beef in Betel leaves before, but this was certainly the best version I've ever tasted. Highly recommended! 

Also from the Snack & Bites section, we ordered the Grilled Coconut Sticky Rice Pop ($6), topped by a brown butter tamarind pork floss. A well-balanced dish, the flavors worked together harmoniously, nothing over powering the others. The coconut, tamarind and pork each played their role, creating an intriguing and tasty appetizer. 

The Viet-Cajun Steamer Clams ($12) were served in a "super aromatic lemongrass cajun butter", and that butter was compelling, with lots of aromatics and a touch of spicy heat. In general, the clams were very tender and good, except a couple were a bit too gritty. I suspect the Viet-Cajun Shrimp dish would also be quite delicious.  

From the Small Plates, we chose the Kabocha Squash Bot Chien ($12), Vietnamese rice cakes, crispy confit duck tongues, green chili sauce, duck egg, and pickled carrots & daikon. An intriguing and creative dish, which was a fine blend of textures and flavors, all meshing well together. The crispy duck tongues were a nice addition and unless you knew what they were, you probably never would have guessed that they were tongues.  

The Dungeness Crab Fried Rice ($28), housed in a crab shell, is made with black garlic-chili sauce and a ginger scallion vinaigrette. Savory with sweetness from the black garlic and crab meat, this was another compelling dish, and I could have easily eaten this all on my own. The cool presentation also adds to the allure of the dish. Highly recommended. 

The Chicken Curry Noodle Soup ($20) is made with Vadouvan chicken broth, thick tapioca noodles, braised chicken thigh, crispy ginger, thai basil, and coriander. Again, another excellent dish, bursting with flavor, with an amazing broth, tender pieces of shredded chicken, and thick, chewy noodles. You'll be drinking the broth straight from the bowl.

The Homemade Egg Noodles, made with caramelized garlic sauce, peanuts, Thai basil, and chili crisp, comes with either braised mushrooms, shredded beef or both, and we opted for both ($24). A superb dish, with immense flavor, lots of umami, and a great balance of textures and flavors. I would have loved to experience this dish with an umami-rich Kimoto/Yamahai Sake. Highly recommended!  

Overall, we enjoyed an excellent dining experience and the food was stellar, creative and flavorful. I'm eager to return and highly recommend that my readers dine there as well. 

I'll note that a 20% admin fee is added to every check and that money is supposed to be split among the whole team, including the back of the house, to make everything more equitable. "Additional tips to the restaurant are not necessary but are appreciated!"