Posts in Category: Boston
Gourmet Dumpling House | Boston, Massachusetts USA
Sliced fish Szechuan style
Xiao Long Bao aka soup dumplings
Sautéed julienne beef with Longhorn peppers
Gourmet Dumpling House (information gathered 01/2014)
52 Beach St
Boston, MA 02111
617.338.6223
Hours
Mon – Sun 11:00am – 01:00am
Parking
Side street parking. Limited.
Please be advised, all edible and non edible subjects have been shot in its natural habitat/lighting with some post processing. All content is copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
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The Salty Pig | Boston, Massachusetts USA
Inside The Salty Pig
What to eat…
The Salty Pig Charcuterie – Porchetta, Pate de Campagne, Stracciatella, Marinated Olives, Seasonal Greens
On my walkabout of Boston, used my handy Chefs Feed app’s map feature to see what I was nearby. I found myself at The Salty Pig restaurant, but unfortunately upon arrival, did not see the recommended Pâté Sammich on the menu. Found out from the waiter that they change it up every now and then and to expect it back on their menu in the near future. When asked what’s a solid choice outside the recommended option via the never-steered-me-wrong app, he told me The Salty Pig Charcuterie is a solid choice as the Pâté that is found on the Pâté Sammich, is on the charcuterie. Delish!
The Salty Pig (information gathered 5/2013)
130 Dartmouth St
Boston, MA 02116
617.536.6200
Hours
Mon – Fri 11:00am – 1:00am
Sat, Sun 10:30am – 1:00am
Parking
Walked to location.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
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O Ya | Boston, Massachusetts USA
O Ya
Now that’s a blowtorch!
Kin Medai – ume, japanese plum vinaigrette, shiso
Fried Kumamoto Oyster – yuzu kosho aioli, squid ink bubbles
Wagyu Tataki – warm yuzu hollandaise, tarragon, nori
Tasmanian Ocean Trout – smoked ikura, wasabi, vinaigrette
Tairagai Japanese Pen Shell Clam – smoked salt, white soy yuzu, extra virgin olive oil
Tennen Madai – white soy ginger, myoga, lemon oil
Diver Sea Scallop – Australian perigord truffle, sake sea urchin jus, chervil
Sorachi Ace
Foie Gras – miso, preserved california yuzu
Blue Fin Otoro – wasabi oil, lots of green onion
Marinade / Prep of the Next Dish
Kanpachi – jalapeno sauce, sesame, apple, myoga
Artic Char – yuzu cured, smoked sesame brittle, cumin aioli, cilantro
Plating the Tennen Madai
Warm Lobster – ponzu beurre fondue, australian perigord truffles, bonito
Plating the Onsen Egg
“Faberge” Onsen Egg – white sturgeon caviar, gold leaf, dashi sauce, green onion
Grilled Chanterelle & Shiitake Mushrooms – rosemary garlic oil, sesame froth, soy
Seared Petit Strip Loin of Wagyu
Miso Marinated Delice De Bourgogne – Hanahato Junmai Kijoshu, Aged 8 years, Hiroshima
Foie Gras Nigiri – balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp
Chocolate thank you
Housed in a re-purposed old fire station in Boston, Massachusetts, O Ya is a one of a kind restaurant. The food is truly superb and the experience is one I wish I could relive over and over; reference: Groundhogs day. If you happen to be in Boston and have a free evening, you should surely try and call, but honestly this is the type of establishment one would want to reserve a few weeks in advance; this will assure you a spot in their humble / intimate 37 seated eatery. I did not follow such a plan, but luck was on my side as somehow, during my way from Western Massachusetts (a 2 hr drive), my call with the folks at O Ya proved successful and was able to snag a spot at the chef’s counter!
I ate SO well that evening. Dish after dish, I dared not pair alcohol with my food as I wanted to savor and remember every bite, at least to the best of my ability. My favorite was a tie between the Onsen Egg and the Diver Sea Scallop. Those two dishes just had so much flavor, multi-textural contrasts, and had both land & sea elements that worked well. Definitely want to go back and eat those again.
Thanks all, until next time.
-Matt
O Ya (information gathered 2/2013)
9 East St
Boston, MA 02111
617.654.9900
Hours
Sun, Mon Closed
Tues – Thu 5:00 – 9:30pm
Fri, Sat 5:00 – 10:00pm
Parking:
Just take a taxi. Parking is pretty crazy in the leather district of Boston, Mass.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
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Craigie on Main | Boston, Massachusetts USA
Sweetbreads
Roasted grass-fed beef bone marrow
Vermont Pork Three-Ways
Craigie on the Main, Chef Tony Maws
On Assignment for Chefs Feed!! 😀
This was a great opportunity to meet Chef Tony Maws from Craigie on Main. Was setup with a lucky one to many session where Chef Tony Maws and staff worked hard to get each dish out for me. Shot an array of dishes and each one looked even more mouth watering than the first. Don’t they look absolutely delicious!? Favorite was definitely the sweetbread. What a fabulous dish! Will definitely need to make another trip out to Boston soon to try more of Chef Maws’ cuisine.
Until next time.
Craigie on Main (information gathered 1/2013)
853 Main Street
Cambridge, MA 02139
617.497.5511
Hours
Closed Mon
Tues – Thurs 5:30-10:00pm
Fri – Sat 5:30-10:30pm
Sun 10:30am-1:30pm
Parking:
Parking deck nearby.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
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L’ESPALIER | Boston, Massachusetts USA
Dinner at L’ESPALIER is about to begin!
Finally found Pappy!!
Wellfleet oyster with American caviar and champagne gelée
Rosemary Chiabatta with whipped butter dallops
Apple Street Farm egg custard and Siberian Sturgeon caviar
Butter poached Casco Bay lobster with potatoes, linguica and sweet corn purée
Seared Hudson Valley foie gras “royale” with Concord grape, Chartreuse meringue, pistachio sable and port wine veil
Intermezzo; Chantilly and vanilla ice cream, granite flavored with gin and champagne; everything served over macha sable crumbs
Nova Scotia halibut with a warm Apple Street Farm new potato salad, pancetta, egg yolk, and creamed corn
Long Island confit leg of duck with Apple Street Farm baby eggplant, cauliflower purée and chanterelles
Lydia lamb cassoulet with beans, braised pork and roasted Vidalia
Grand Fromage; (from left to right) Pecorino Ginepro of Emilia-Rogagna, Italy; Robiola a Tres Latti of Piedmont, Italy; Lakes Edge of Blue Ledge Farm, Salisbury, Vermont; Tarentaise of Spring Brook Farm, Reading, Vermont; Maxx 365 of Canton Thurgau, Switzerland; Willoughby of Jasper Hill, Greensboro, Vermont; Roquefort of Gabriel Coulet, Rouergue, France
Apricot sorbet with croustillant and fluid gel
On the left: white peach sorbet w/macerated peaches served over a vanilla bomba cake
On the right: flour-less chocolate decadence cake; topped with a little buttermilk panna cotta
Milk bourbon fluid gel and peach fluid gel decorate the plate.
Oh my goodness.. The combination of service, attention to detail, quality of food, and presentation were all top notch and worth every penny! I even got to enjoy Pappy Van Winkle!! I’ve been looking everywhere for that guy!! 🙂
Upon arriving and looking at the menu, I knew immediately what I was going to have. The Chef’s Tasting Journey. When a chef has such respect and understanding of the ingredients, there should be no doubt that the meal will be amazing. No substitutions, no allergies. I’m all in! And wow, when each dish is gorgeous, it makes for shooting food so easy! As you know, I’m all about showcasing the food as you would see it at the restaurant and wow.. you’re definitely in for a treat. Favorite dish was definitely the farm egg custard as the flavor was just superb! A special mention goes out to the intermezzo.; such a pleasant way to cleanse the palate. Honestly, all the dishes were fabulous.
A must try.
Fun fact: I was the first to enter the restaurant and one of the last to leave. Total dining time = 5 hours; a true journey that I would gladly do again!
L’ESPALIER (information gathered 9/2012)
774 Boylston Street
Boston Massachusetts 02199
617.262.3023
Hours
Lunch
Mon – Fri 11:30am – 2:30pm
Sat & Sun 12:00pm – 1:45pm
Dinner
Daily 5:30pm – 10:30pm
Tea
Sat & Sun 1:30pm – 3:00pm
Salon – Cocktails & small bites
Sun – Thur 5:00pm -10:30pm
Fri & Sat 5:00pm – 11:30pm
Parking
Parking anywhere in Boston is rather tough; ended up parking at the a deck off of Massachusetts Ave and Newbury. I’m sure there is somewhere closer but I actually wanted to do some walking along Newbury St. Would recommend just doing valet. They can give you details at the number above.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
| References:L’ESPALIER lespalier.com | facebook | twitter |