Turner FIsheries, Westin Copley, Boston

As the temperatures increase around these parts my infatuation with seafood begins to flow off the charts. I don't know what it is but summertime just seems made for all things that live within the ocean waters. Last week I had the chance to try out the menu at beloved Turner Fisheries in downtown Boston and I couldn't have been more excited.



See the great thing about Turners is not just that they select only the freshest, often organic and sustainable, seafood to serve to their patrons but they create masterpieces around it. Simple twists on age old classics, award winning clam chowder and creative new dishes makes the menu interesting and fresh. They also have some daily specials that are both taste bud and wallet friendly.


We kicked off our evening with the Atlantic Shelf -a generous tower of fresh shellfish including clams, mussels, scallops, oysters and mammoth shrimp. Served with a delightful helping of cocktail sauce enhanced with extra horseradish, the sweet, fresh, chilled shellfish was a delight.


The evening that we dined at Turners was damp and gray and as I perused the menu I was drawn to the warming dishes most of all. The table began to rave about the milk product free Smoked Tomato Bisque served with fried basil and I knew I had to order it. A big bowl of steaming tomato soup was set in front of me, artfully served with a single leaf of fried basil balanced on top. The scent that wafted to my nose-full of natural sweetness, hearty acidity and a hint of smoke made me reach for my spoon. The soup was delicious, full of rich notes of smoke balanced with the brightness created by the acidic fruit. The true wonder here was the creamy undertones that were present, comforting and delicious, that were created without the addition of cream. This is a lactose intolerant persons dream. I cleaned my bowl, despite my desire to resist.


Still craving the comfort of broths and soups I settled on Turner's New England Bouillabaisse for my entree. Another large bowl was set in front of me, chock full of perfectly cooked seafood. Table side a small pot of tomato based broth was poured over teheran top, and with a mashed potato swirled crostini decorating the side, my dinner was complete. The dish contained a wonderful mix of flakey white fish, plump shrimp, tender calamari and tasty mussels. Every piece was well cooked and full of fresh natural flavors. The broth was light, thin and yet bursting with flavor of tomato and herbs. This was a wonderful dish for those stormy summer nights, creating an ocean oasis away from the pounding rain.


Of course dessert was next to arrive, and are choices were well varied. The menu artfully ranged from decadent chocolate to refreshing chilled treats, and one that truly intrigued me-lemon puffs. Fresh pastry puffs filled with a lemon cream, this burst of citrus flavor screamed summer dessert to me. The sweet tart flavor of the lemon created the illusion of "light" and as each little treasure seemed small on its own, this was a dessert that one could easily pretend was part of that summer diet.


Turner's has become a go to for me. The staff is welcoming and knowledgable and management is constantly seeking ways to keep their offering fresh, interesting and current. This summer Turners has a host of offerings to maximize the diners value-I urge you to check them out!

• Bar Bites & Beverages

Monday - Friday, 5-7 pm
Turner’s is now serving a special bar bites and beverages menu on weekdays from 5-7 pm. Come relax in our lounge after work with your co-workers and friends and enjoy a menu of $5 appetizers, all of which are made with fresh, sustainable seafood and the finest ingredients. The special menu will also feature a rotating selection of beers, red and white wines and a specialty cocktail.


• Monday Night Sustainable Fish
Mondays, 5-10pm
A different sustainable fish entrée featured each Monday for only $20.00!


• Wednesday Lobster Night
Wednesdays, 5-10pm
2 Lb. Lobsters for $35.00 - while supplies last.


• Thursday Neighborhood Night
Thursdays, 5-10pm
50% off your entree if you live in our neighborhood. (Back Bay or South End)


• Dollar Oyster Friday
Fridays, 5-10pm (while supplies last)
An array of East Coast oysters for $1.00 apiece.

Tico, Back Bay, Boston

Michael Schlow opened Tico, a Mexican themed tapas spot (in its basest description) just about a year ago.  It opened around the same time as several other Mexican style restaurants but has been standing over many of those since opening.  It comes as no surprise really, Michael Schlow is no novice in te kitchen.  His other ventures, notably Radius and Via Matta have been garnering acclaim for years.  Last night was my first opportunity to check out Tico, and it didn't surprise me at all that each dish was unique and well thought out. In the true Tapas style, Tico's menu has a long list of small plates to choose from, encouraging diners to sample many dishes rather than being regulated to one or two.  My friend and I set out to find the standouts on the list.   We began with the tuna tartar, diced raw tuna gently mixed with Serrano peppers and xxx served with marinated spiced cucumbers and large taco chips.  The tuna was spot on.  Luxurious in its natural flavor but enhanced with spicy notes from the pepper and lime.  The cucumbers, a pleasant addition, added their own heat from their marinade with chili pepper flakes, brought a refreshing contrast to the dense fish.  As the first dish of the night, Tico showed heir ability to bring not only a well prepared dish, but their ability to incorporate heat in a pleasant way. Next to arrive at the table, lobster and avocado tacos.  Two ingredients listed and I was sold, what could be better than fresh succulent lobster paired with creamy avocado?  Apparently the addition of pickled onions and fresh cilantro could knock it up a level or two.  Every bite of this soft shell taco varied the taste palette between the sweet lobster, the fresh avocado, and spicy tangy onions.   My fork then found its way to the BBQ shrimp served under a small mountain of diced mango salad.  Halved shrimp sat in a little pool of sweet and spicy BBQ sauced, perfectly cooked and well seasoned.  The little heat that was present was broken up nicely by the fresh fruit creating a wonderful flavor and texture variation.    Next up shrimp avocado and bacon tacos-yup that happened.  While I enjoyed the more complete palate in the lobster tacos, these were definitely tasty.  Well cooked shrimp, more of that perfectly ripe avocado all combined with just enough smoky bacon to make its presence known without overpowering the other more delicate flavored.   Our last savory dish of the night was the one I would have overlooked-cheese and mushroom quesadillas topped with a black truffle dressing.  Crisp on the outside from their pan fry, their outer hell broke way to pillowy and gooey cheese stuffing, packed with tender mushrooms.  The truffle dressing didn't disappoint either lending just enough true truffle flavor to bring an incredibly luxurious vibe to an otherwise simple dish.  I loved the flavors here and even had a little difficulty remaining polite and not taking them all for myself. Somehow there was a little room left for dessert, and one we couldn't resist sharing was their "chocolate gelato peanut butter mousse over the top banana split".  Three scoops of chocolate gelato surrounded by a beautifully caramelized banana and swirls of peanut butter sauce, chocolate ganache and covered in crushed peanuts-this was an incredibly fun and playful dessert.   As Tico is "another Mexican spot" in town with so many others that fail to hit the mark, I had some reservations walking in.  Schlow more than surpassed my expectations by providing a diverse menu with food that was full of bright flavors, authentic seasonings and unique twists on the classics.  Tico joins a short list of truly delicious Mexican food in Boston!  

Living Social Gourmet- A Dinner at Bistro du Midi, Boston

Oh LivingSocial...I fell in love with you long ago, what with your charming coupons and swoon inducing deals.  I fell hard when I found your listings of "escapes" wonderful locales luring me to their folds for fractions of what they would normally cost, but this was the week I realized that was true, everlasting love.  You see this was the week that I had the good fortune to test out your brand new feature- LivingSocial Gourmet.  


Similar to learning that your already great boyfriend is a guy who picks you up at 3 am from the airport, or makes you chicken soup when you're sick, LivingSocial Gourmet is going the distance bringing only the most unique dining experiences to the city of Boston.  LivingSocial is partnering up with some of the finest restaurants in Boston to offer exclusive dining experiences that are not offered otherwise.  That's right- LivingSocial Gourmet is your ticket into those new menu launches, tasting menus, and otherwise unobtainable restaurant events.  


As part of the kick off of this program here in Boston, I was invited to attend their inaugural event- a 5 course tasting menu with wine pairings at the esteemed Bistro du Midi, a relaxed French Bistro located with a fabulous view of Boston's Public Gardens.  


Bistro du Midi had elected to keep their offering small, and so a group of six of us culinary lovers were led to a small private section of the upstairs dining room, greeted by both the front of the house manager as well as their extremely accomplished Sommelier,  Todd Lipman.  Todd was our guide for the evening, explaining the course selections, as well as accompanying wine and cocktails.  As soon as we sat, our group together at the rustic feeling French Farmhouse table, we knew we were in for a treat.


Starting off the evening as our Amuse Bouce was a small serving of Bistro du Midi's saffron scented Bouillabaisse, accented with a single piece of seared Petit Loup de Mer and two small potatoes. This was paired with a gin based,  basil muddled, sparkling cocktail which was due to air on their menu the following day.  The Bouillabaisse was rich and creamy, well flavored from their use of lobster shells, Pernod and wine in the base, and showcased the seafood with subtle grace.  The ingredients balanced each other well, keeping the flavors in check lest they overpower the additions.  The cocktail was a hit around the table- strong scents of Pernod settled into the gin and basil as the it hit your tongue, and the gentle fizz created a refreshing finish, perfect for the rich Bouillabaisse.


As we moved on to our "Premier Plat", Todd once again made himself available to educate us on the course, as well as it's pairing with a 2010 l'Olivier de la Reze from Minervois.  It was a simple, clean white, dry but not overly so, a light wine which wonderfully complimented the intricate crudo dish laid before us.  Delicate Spanish Mackerel, mixed with blood orange juice,  and fennel, topped with watermelon radishes and micro greens and finally finished with a spicy pepper emulsion took my nomination for dish of the evening.  The mackerel, delicate and fleshy, scented with orange and sweet fennel was elevated by the peppery radish with the slightest hint of heat provided by the emulsion.  The dish had incredibly clean flavor, and the varying textures, from the silky crudo, to the slight crunch of the greens and finally the dense foam of the emulsion, created a different experience with each bite.  This was a dish made with expertise, a conscious nod to the flavors present, and in tune with the crisp wine pairing.


Our next course, a giant seared prawn laid atop shrimp and arugula stuffed calamari with a Blue Crab tomato ragout was a work of art.  The chef had gone so far as to add a single leaf of Arugula, perched on top of the prawn, as a palate refresher from the acidic ragout.  The prawn, well seared with quick caramelizing on a single side, was meaty and delicious bringing strong notes of  the ocean to my plate. The calamari was also well prepared, well cooked to avoid any chewy textures, however I felt that the filling was a bit lackluster.  I missed the strong presence of arugula, and the delicious flavor of shrimp and was sadly distracted by an overall feeling of dryness in the stuffing.  I was told later that a healthy dunking in the ragout solved the dryness concern.  The ragout, while on the subject, was delicious- strongly flavored with Blue Crab.  This dish was paired with the robust 2008 Domaine Fontsainte from Corbieres.  Acidic but full of berry flavors, this dry red wine stood well with with seafood, proving, once again, that red wines, even bold ones, can be married beautifully to seafood. 


Our next dish had several of us stealing glances almost asking permission to clean our plates with the highly impolite finger sweep rather than miss out on any drop of the heavenly sauce.  Prime Sirloin steak, cooked to a perfectly pink medium rare was sliced and served atop a gentle hill of mashed potatoes (pomme puree), enhanced by a drizzle of Sauce au Poivre, and finally accented with a salad of frisee and green beans.  That sauce, a combination of green peppercorns in brandy and a touch of cream...well- there wasn't a thing that could be said against it.  It was spicy creamy perfection.  It was paired with a 2008 Domaine Houchart Rouge, out of the Cotes de Provence.  This was a highly interesting wine made from remainder of the red grapes also used to make rose.  So where the rose is light, this was very dark, with deep flavors of berries that brought out those wonderful spicy notes from the sauce.  I found this wine, a mix of Grenache, Carignan, Syrah and Cabernet Sauvignon to be highly drinkable, as I do with most blended wines.


The finale was dessert- a hazelnut milk chocolate cake, topped with ganache, and served with salted caramel ice cream.  The table seriously considered ordering a vat of the ice cream, though I feel our sharing skills would have seriously been put to the test had we done so.  The salt in the ice cream was light, but noticeable enhancing the sweetness of the caramel.  The cake was my favorite part however.  Similar in flavor to a favorite Christmas time hazelnut and chocolate candy, the base layer had crunchy texture lent from cornflakes mixed into the chocolate. The ganache was silky and smooth, dotted with whole hazelnuts and spears of chocolate.  The cake itself was not overly sweet, and so when combined with the ice cream, a perfect level of decadent sweetness was achieved. This was paired with a 2009 Chateau Bel Air, Tradition from Sainte Croix du Mont, a golden wine made from Semillion grapes (one of my favorites).  The beauty of the Semillion is that while they are considered dessert wine grapes, they just aren't as sweet as some others.  Here, they complimented the dessert without bringing friction to the palate which so often results in an almost bitter by product.


I was truly honored to be a part of this evening.  Todd Lipman and Chef Robert Sisca put together a superb meal from amuse to dessert, and in turn hosted a perfect dinner party.  The experience truly felt unique, as I sat with my new found friends and we traded food stories from all over the globe, it was a night like no other.  LivingSocial Gourmet is truly offering a special service, bringing the food lover into a world sometimes seen as off limits.  It is a world I often have my nose pressed against the glass of, and I am so thankful to have been a part for this evening.  LivingSocial Gourmet can be found at http://livingsocial.com/gourmet -they are still in a bit of a launch process here in Boston, but sign up and watch the incredible opportunities filter into your in box.           

Lolita Cocina and Tequila Bar, Back Bay, Boston

Boston is known for many things, being ultra trendy is not one of them.  There are, of course, spots around town that are chic, that push the limits, however these are exceptions rather than rules.  I have heard the buzz about Lolita's Cocina and Tequila Bar since it opened a couple months back, but when I walked through their doors a few nights ago, I was completely unprepared for the scene that quickly unfolded before my eyes.  The hostess greeted us and took our name for a table, entering the information on the ultra hip iPad, and then alerted us to the two hour wait we'd endure.  Apparently, everyone knows that Lolita is the place to be seen...

When faced with a two hour wait at a restaurant, I think there is no better idea of what to do with the extra time then head to the bar and savor a cocktail or two.  Luckily, Lolita has two bars, and so my friends and I settled in to explore their cocktail menu, and enjoy the evening.  Now- I don't often spend much time on drinks, mainly because I am much more of a wine girl, but when you're in a Mexican style restaurant- can you really escape without one of their fun concoctions?  I think not.  I started my evening off with the Diablo -a mix of fruit juices, a Serrano pepper and tequila served in a spice rimmed glass.  While I didn't get too much heat from the drink itself, and most of the rim was pepper and not overly spicy, I enjoyed the idea behind this.  The fruit juices- blood orange, pineapple and strawberry were pleasantly sweet, and countered the pungent flavor of the tequila well.  Just after we moved on to our second drinks of the evening, our beeper rang and we were seated in just about an hour and a half.  With good company- that time flew by.

Lolita's definitely goes for the wow factor with their red tinged room and lounge atmosphere, right down to the amuse bouche served at the table.  Just after we were seated our waitress arrived carrying a dry ice smoking bowl of frozen grapefruit that she doused in tequila before checking our drinks and offering water.  A fun, liquor filled starter seemed like the right way to start off the dining portion of the evening to me.  I loved the combination here- the icy cold fruit, sweet tart by its nature paired with the unmistakable flavor of tequila- it was a very unique treat.  Several moments later, after it was thoroughly enjoyed and the smoke had died down, the remains were whisked away and a basket of warm tortilla chips were placed in front of us with a red salsa, smokey with chipotle peppers, a mild queso, and a salsa verde- chunky and acidic with just a touch of heat.  Then, just as we began to dig into the chips and salsa, our waitress returned with a bottle of Habenero Mango puree-which was sweet and spicy-perfectly flavored and absolutely delicious.  

We ordered a side of their classic Guacamole.  Now, if you've been reading A Boston Food Diary for any length of time- you might realise I'm a bit of a guacamole snob.  I'll eat basically any of it (I'm obsessed), but I have very strong and loud opinions when it isn't up to par.  Lolita's was good.  It wasn't fantastic, but it was good.  Obviously fresh avocados, good flavor, though a little overly acidic, and could have used a bit more cilantro etc.  Overall though the creamy deliciousness of the natural avocado was there, shining in its glory.

I chose the pulled pork tacos for my entree, billed as seared crispy and served with salsa verde. They were served additionally with pickled onions.  The pork was well flavored, though not especially crispy as advertised.  The lack of crispness was fine, and the fatty flavor of the pork was perfectly offset by the pickled onion and the slightly spicy salsa making for a very satisfying taco.  My only complaint here was that these tacos were served with just a single tortilla, and by my third taco, they were powerless against the liquid of the salsa and melted onto my plate in wet crumble.  

As we had filled ourselves up on chips, guacamole and dinner, we were too full for dessert, however that didn't stop Lolita's from delivering a towering pillar of green apple cotton candy sprinkled with pop rocks to our table.  It is obvious that Lolita's is all about the show, making their deliveries dramatic and their presentations fun, but they also deliver a quality product.  Is it the most authentic tasting Mexican food?  No-but it is solid, and fits a craving- if nothing more than for a very trendy night out.

It must also be noted that despite the trendiness of the place, and their drink menu, I found the prices of their food menu to be really very reasonable.  Their drinks are pricey- and so we found that each round ended up being almost as much as our entire meal.  Word to the wise- Lolita's, for all of it's show stopping "night out" appeal can be obtained on a budget-but stay away from their drinks if that's a concern. 

Cafeteria Boston, Back Bay, Boston (a second review)

It has been quite some time since I wrote about my less than stellar experience for Brunch at Cafeteria Boston.  So after tooling around the Back Bay this past weekend with my family, and finding several other spots were all booked up for lunch/brunch, I thought it might be a good time to stop in again and give it a second go.  Cafeteria, located on Newbury Street, offers sophisticated twists on American comfort food, daring their diners to venture perhaps a bit out of their norm.  At least, that is what they say they do.  My first visit to Cafeteria featured disappointing "truffle" eggs, the disappointment being the lack of any truffle.  I held out hope with the years that had passed and brought my family to Cafeteria.

We were seated upstairs in their very open, bright and airy dining room.  I actually love the ambiance of Cafeteria, all is very white, and the large windows really allow the sun to stream in and illuminate the room.  The brunch menu is very diverse, offering standard breakfast fare, as well as a substantial lunch offering featuring salads, sandwiches and hamburgers. After much debate I settled on their Huevos Rancheros.  I have to say- I often opt for this dish at brunch time- featuring black beans, eggs and a spicy salsa usually, it's a dish that is filling, tasty and right up my ally.  I was thrilled to see that the menu at Cafeteria offered the eggs in the dish "any style" which always means poached to me.  Huevos Rancheros is the perfect dish for poached eggs as the runny yoke is soaked up by the black beans, and the soft egg whites pair perfectly with the salsa.  Knowing this to be the case, you can imagine my sadness when I was informed that Cafeteria does not offer "poached" as an option for their eggs.  Apparently, they are limited on their "any style" abilities.  Saddened, I tried to change my order, but I couldn't find anything that appealed to me as much, so I stuck with my Huevos Rancheros and ordered the eggs scrambled.  My eggs were served bright yellow, and nicely scrambled to a soft done quality, topped with both red and green salsas, next to a pond of slightly spicy black beans and a helping of home fries that looked crisper than they were.  Overall, the dish was tasty.  The salsas had a fair amount of spice to them, and gave great flavor to the eggs.  The beans were nicely cooked, soft and pliable, and as noted, with a hint of spice that I really enjoyed. 

Around the table was a chipotle BBQ burger, served with fried onion rings and french fries.  It was noted that the burger it self was quite good, and cooked to the "well" specification, however the BBQ sauce was too sweet and needed to be scraped off.  However the onion strings were deliciously crisp and the french fries were also enjoyed.  Another diner had the smoked salmon plate which was served with olives rather than the advertised capers.  Finally, the final diner for the day selected the Buttermilk Pancakes served with sausage links and they were declared to be delicious (they actually looked really good).  

Overall, my experience at Cafeteria was much more pleasant than my previous visit.  Our server was kind and courteous, efficient and yet didn't rush us, and the ambiance was lovely.  I am still disappointed in the lack of poached eggs, but it seemed that the rest of the meals had some great high points.  I would return to Cafeteria to test them out non brunch time.

Deuxave, Back Bay, Boston

It isn't often that I write a "re-review", especially when my dining experiences occur within less than a year of each other.  However, in this case, I felt it was necessary.  Deuxave opened last fall, with Chris Coombs, one of my favorite Boston chefs, at the helm.  I couldn't contain my excitement at it's opening, and so dined there within weeks of it opening.  Now, it must be noted that it usually takes a few months for restaurants to get all of their kinks worked out.  There are always a bunch of little details to iron out and challenges to overcome in the beginning, and so I must admit- it may not have been incredibly fair of me to review so early on.  Now my experience was largely positive on my first trip, but I had spent some time wondering what could be when the kinks were worked out.  Which is why, when my mom suggested it as our dining location for a little ladies night out this past weekend, I was excited to give it a try again.

Though Deuxave has been open for many months at this point, it is still incredibly difficult to get a reservation, so we ended up just popping by the location, at the corner of Mass Ave and Commonwealth Ave near 6:30 on Saturday night.  We were excited to find that there was a table available in the lounge section.  Once seated, we were greeted by our charming waiter, drinks were ordered and our evening was off to a lovely start.  

We decided on the Melange of Heirloom Beets to begin our meals.  Since I was little I have disliked beets.  My mother loves them.  Trying to open myself up to new things, I suggested that we split this dish as an appetizer.  I can say that I am slowly beginning to like beets.  Deuxave served golden and red beets, cooked to a fork tender perfection, paired with an herb ed chevre, spiced pecans, pear slices and red and green frisee.  Visually it was a beautiful dish, the contrasting colors of the beets pairing with the cheese and the greens.  Taste wise it was just as wonderful. The poignant, earthy flavor of the beets was offset by the tangy chevre, it's herby-ness providing relief.  The sweetness of the pears and the spice and crunch of the pecan lent their own variations, keeping the taste buds intrigued to the very end.  

I selected their Duet Of Giannone Farms Organic Chicken as my main course.  Coombs paired a perfectly cooked chicken breast with a disk of thigh meat which had been heavily seasoned with savory herbs, and complemented them both with creamy polenta, sauteed kale, and chantarelle mushrooms.  The chicken breast was flavorful and juicy, with its crispy skin providing great contrast to the meat.  The thigh meat, rich and gamy by nature was perfectly offset by the fresh herbs Chef Coombs had paired with it.  The perfection of the duet was nothing without its supporting cast- the creamy polenta, the kale and mushrooms, some of which had been cooked to soft and supple textural bliss, and others pushed beyond that stage to a crispness rivaling the chicken skin.  Both were full of beautiful smoky flavor, and each provided wonderful contrast to the soft polenta, and the study chicken.  This was a perfect duet of flavors and textures, bringing out the best of chicken.  

I was too enraptured with my own meal to spend too much time picking at my mothers- she had ordered their scallop dish which looked delicious, and the bite I had was fantastic as it was paired with black quinoa and a citrus salad.  I just did not spend enough time on it.

We did however find some room for dessert and elected to split Deuxave's interpretation of Tiramisu.  This is what I love about Chef Coombs- he walks the perfect balance between molecular gastronomy and the familiar foods that we all know.  He blends the two together with such precise perfection that his food is both approachable and fascinating, and never touches on the science experiment cooking that is so chic now.  Tiramisu was served completely deconstructed.  Hollowed tubes of chocolate filled with Madeira wine flavored Marscapone cheese, rested on a single rum soaked lady finger.  Ground chocolate cookie crumbs lay like sand providing a satisfactory crunch when paired with the cheese, or the alcoholic cake.  A scoop of chocolate glace, and delicate circles of coffee foam accessorized the dish creating the ability for us to sample each taste on its own, and combined with several different options of flavor.  Each texture complemented the others, creating a perfect mouth feel experience.  This was a perfect dessert both aesthetically, and by taste.  

Deuxave has created a perfect "neighborhood restaurant" feel in one of the more trendy zip codes in Boston.  Chef Coombs has brought forth all of the wonderful flavors of what could be "generic" comfort food, and has combined them with the perfect flair of molecular gastronomy and beauty to create dishes that are truly remarkable.  Deuxave, I am excited to say, has taken one of my "favorites in Boston" spots.  

Uni Sashimi Bar, Back Bay, Boston

Things have been a bit quiet here on A Boston Food Diary!  My winter vacation got the best of me and lulled me into lazy and slothful practices of sleeping too much and putting my brain on autopilot a bit.  Unfortunately that type of behavior do not make a great blogger and so dear ABFD has been a bit neglected.  Have no fear however, though I may not have been tapping into my internal writer, I was eating my way through my days, chowing down on tasty treats day and night.

Honestly- is there any better way to celebrate a new year than with delicious meals, and challenging yourself to try new items and flavors.  I kicked off what I am determining to be my year to "try new things" by making pulled pork tacos made by braising pork belly, as well as one of my all time favorite items- Salsa Verde.  My adventuresome spirit didn't end there though, and on New Years day I indulged in my first "Omakase" experience at Uni Sashimi.

Omakase is the sushi answer to the tasting menu, wherein the chef prepares a variety of dishes either drawing from the general menu, or creating on the spot dishes depending on what he has on hand.  Uni, a Ken Oringer restaurant run under the watchful eye of Chef Chris Gould, prides itself on making inventive and sophisticated sashimi dishes.  They utilize only the freshest seafood available and match each with a variety of textures and flavors to create perfect pairings for the palate.

It would be nearly impossible for me to recall each of the dishes sampled that evening, however I'd like to look at the highlights.  As we began the evening, we were served a tomato martini, made entirely of highly strained and manipulated tomato juice, and drizzled with basil oil.  The affect was a perfect flavor combination reminiscent of summertime salads.  This perfectly set off the evening of unique twists and takes on ingredients and showcased the staffs attention to detail.

Gould's take on Fluke Sashimi, paired with jalapeno vinaigrette, Thai basil and accents of cranberry was one of my favorites of the evening.  The slight spice of the jalapeno with the sweetness of the basil paired perfectly with the light fish, and both were then offset with the cranberry.  It was a combination I would never have imagined, but fell deeply in love with.

The Shima Aji was one of my biggest leaps of faith throughout the evening.  The fish, a striped bass, was paired with sea urchin, something I had not experienced previously.  Their combination of slick texture and pungent flavor was not easy for me to adjust to, however it was easy to see their appeal.  The beauty of this dish was its simplicity in allowing the flavors to shine through on their own and each take their own center stage.

Though I've never been a fan of tofu, it comprised one of the other more remarkable dishes for the evening.  A simple miso soup was served with a large portion of house made tofu in its center.  The tofu, even for a non lover like myself, was absolutely gorgeous.  As opposed to pressing out the excess water from the product, Chef Gould left it and the result was an almost custard like consistency.  When tasted with the ever light miso soup the two combined into a creamy, warm and lightly flavored dish.  While I could appreciate the amazing work that had gone into the dish, I cannot get over my dislike of tofu and therefore ended up leaving a bit behind on this one.  I'm a little sad at my decision now.  Next time I will push on.   

Other standouts were an incredibly refreshing Lobster salad, served on slices of perfect cucumber, fresh and sweet, and three perfectly fried oysters their crunchy encasing giving way to the Briny goodness of oyster.

We were served two desserts to close out the meal, and the first stole the show for me.  Coconut "snow" was served with a pureed black sesame sauce and raspberries.  I came insanely close to licking my plate clean.  The coconut had been shaved into small little crystals of icy perfection, and as they melted they mixed with the sweet black sesame and tart raspberries and perfection was attained. This ranks as one of the most perfect desserts I have enjoyed, I'm wondering if I can go back just for it??

Uni is a delight to the senses.  Each dish is artfully prepared to delight the eyes, and each possesses a beautiful combination of textures and flavors to enhance each piece of sashimi.  The staff members were efficient, kind and helpful with all questions, offering not only descriptions of the dishes as they served them, but their own preferences and tips for consumption.  Finally, Chef Gould, who we had the distinct pleasure of speaking to throughout the evening was approachable and easy to speak with, sharing particulars on the different ingredients, as well as his own techniques.  For a high quality sashimi experience, I would gladly return to Uni.

Atlantic Fish Company, Back Bay, Boston

The holidays are all about tradition, aren't they? When I was growing up, every year my family had a tradition of making a group trip to an area mall to Christmas shop. Of course the group trip was more out of necessity than anything as my sister and I were less than mobile not having licenses and all. Even still though, it was one of my favorite days of the year and definitely kicked off the Christmas season for me. When all of the shopping was done, and treasures purchased, we would gather at Legal Seafood, the true New Englanders that we are, and have dinner together. As the years went on and we all got older and busier we lost sight of this tradition a bit, so Saturday night I decided to try to bring it back. In the midst of the mobs of busy shoppers, carols filling the crisp night air, and boughs of evergreen and holly decking the walls, my mother and I ducked into Atlantic Fish Company to enjoy another seafood meal.


Atlantic Fish Company, situated right on Boylston Street across from the Pru, is affiliated with the Back Bay Restaurant Group, a conglomerate of restaurants. Within the Boston food community, restaurants in this group are often not highly regarded, I, however, have always enjoyed my experiences at Atlantic Fish.


We arrived a bit early for our 7:30 reservation, and though the lobby was packed, I was pleased that the hosts were efficiently seating their guests, and even got us to our table before our reserved time. Feeling celebratory, I started with a glass of prosecco as we perused the menu. Our waiter informed us of the specials and I was thrilled to hear that they were featuring fresh Maine shrimp as an appetizer special. I love Maine shrimp, they are small and sweet, and their season is short. We seized the opportunity and ordered the special which was shrimp cooked with artichoke and sun dried tomatoes in a wine and butter sauce. It was decadent and delicious. The artichoke hearts, combined with the tomato created just the right acidity to contrast the rich butter, and the natural sweetness of the shrimp. It was a delicious start to our meal.


One of the aspects about Atlantic Fish that I really love is their list of "fresh caught" seafood choices that you can have prepared to your choosing and pair with your choice of side dishes. I selected the Yellowfin Tuna, grilled to rare, paired with sauteed spinach and green beans for my entree. My mom chose their cod which was laid over corn chowder and paired with shrimp and bits of bacon. My tuna was perfect. A beautiful rare inside, accompanied by wasabi, pickled Ginger and soy sauce. The flavor of the tuna was fresh and clean, I barely dressed it with any of the additives. The spinach was a bit over cooked and a bit greasy for my taste, reminding me of that spinach that is frozen in a box and then steamed to cook- it renders almost a gritty taste to the tongue- I swear that's why kids don't like spinach. The beans were tasty though, if also a little greasy.


My moms dish was absolutely delicious. The cod was perfectly cooked, laid over a rich and creamy chowder. The bacon added a lovely smoky flavor that really contrasted well with the light fish.


As our waiter began to clear our plates, I realized that I was only just finishing my glass of prosecco, a glass that I had intended to enjoy only during the appetizer section. It was then that I realized how quickly we had been served. I had wanted to linger a bit, so we decided to have dessert, and I had another glass of wine. We decided on their fresh fruit tart to share. The fruit was pear mixed with cherries and ginger, topped with vanilla ice cream, which sounded perfect to me. It was served with a flourish of table side ice cream service. The tart had been warmed and the first several bites were flavor explosions of sweet pear, warm spices, and lovely cherries all coated in a buttery crumble topping. However, as we neared the center of the tart, it became obvious that the tart had been frozen before a short warming, and the center was still icy and the cherries frosted little rocks. I was nearing my shut off so I suppose the under done dessert was a blessing in disguise, but a disappointment just the same.


For the first time, my eyes were opened to the pitfalls of Atlantic Fish. Though service was accommodating and very nice, it was obvious they were trying to flip the table quickly. This idea was underlined by the still frozen dessert, obviously rushed through the warming process. Overall, the meal was enjoyable, however my opinion is a bit lowered and I can see a bit more now why others seem to toss it aside in favor of other spots.

What are your favorite holiday season traditions?

Abe & Louie's, Brunch, Boston

Sunday morning I met my mother downtown for a little shopping, and a nice brunch. After dining at Atlantic Fish Company for brunch a few months ago, we decided to try another Boylston Street eatery this time. We settled on Abe & Louie's next door to Atlantic.

This was my first time at Abe & Louie's, though its always been a not so secret desire of mine to try it. I was excited to see the inside of such a well renowned steak house. Unfortunately, on one of the hottest days of the summer thus far, the air conditioning was not working as well as one might have hoped and the air felt incredibly clammy, however not willing to have that, nor the fact that the tables were placed ridiculously close together, mar my experience I kept my hopes up for brunch to be a great meal.

To be fair, as it was extremely hot out, my appetite was not what it probably should have been, nor was I in the mood for anything very heavy. I settled on their eggs benedict served with a truffle hollandaise sauce and a latte (I can drink them at any temperature, I'm not sure why). After ordering, the waiter brought out a basket of breakfast breads including a croissant, some cinnamon scones, and a variety of mini muffins. The scones were absolutely delicious, the rest were completely forgettable. I've learned that croissants are either perfect, flaky, buttery- wonderful, or horrible and a complete waste of calories. This was a complete waste of calories.

Soon enough our entrees were served, two halves of an english muffin served with sliced pan fried ham, poached eggs and the hollandaise sauce. These were separated by what can only be described as a brownish gray mass. Honestly, Ive never seen potatoes turn gray after being cooked, you could slightly make out some distinct pieces of potato, but for the most part the mass was just a mush of potatoes, not seasoned, and utterly unappetizing. On the plus side of the meal, the ham was nice and smokey, really well seasoned, and the hollandaise sauce was light and flavorful-very delicious. Unfortunately, the eggs were over cooked with very little run left to the center, and that mass of potatoes was just too hard to get over.

I entered Abe & Louie's on Sunday morning knowing that Brunch is not something that most restaurants put much importance on. Often they use the leftovers from the week, or their "B team" is assigned to it. However, at a restaurant at the caliber of Abe & Louie's, I would have anticipated at least a palatable meal.

I would still like to return to try their steaks, however for my brunch money, Ill head to Atlantic Fish Company, or really any other place on Boylston, including Starbucks, after shopping any day.