Posts Tagged: Massachusetts

Gourmet Dumpling House | Boston, Massachusetts USA

House Sliced fish Szechuan style

Sliced fish Szechuan style

Xiao Long Bao aka soup dumplings

Xiao Long Bao aka soup dumplings

Sautéed julienne beef with Longhorn peppers

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

References:
Add me on twitter / facebook: twitter facebook 
Chefs Feed website twitter facebook

 

The Salty Pig | Boston, Massachusetts USA

Inside The Salty Pig

Inside The Salty Pig

 

What to eat...

What to eat…

 

The Salty Pig Charcuterie

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

References: 

Add me on twitter / facebook: twitter facebook 
The Salty Pig facebook

O Ya | Boston, Massachusetts USA

O Ya

O Ya

 

Now that's a blowtorch!

Now that’s a blowtorch!

 

Kin Medai - ume, japanese plum vinaigrette, shiso

Kin Medai – ume, japanese plum vinaigrette, shiso

 

Fried Kumamoto Oyster - yuzu kosho aioli, squid ink bubbles

Fried Kumamoto Oyster – yuzu kosho aioli, squid ink bubbles

 

 

Wagyu Tataki - warm yuzu hollandaise, tarragon, nori

Wagyu Tataki – warm yuzu hollandaise, tarragon, nori

 

Tasmanian Ocean Trout - smoked ikura, wasabi, vinaigrette

Tasmanian Ocean Trout – smoked ikura, wasabi, vinaigrette

 

Tairagai Japanese Pen Shell Clam - smoked salt, white soy yuzu, extra virgin olive oil

Tairagai Japanese Pen Shell Clam – smoked salt, white soy yuzu, extra virgin olive oil

 

Tennen Madai - white soy ginger, myoga, lemon oil

Tennen Madai – white soy ginger, myoga, lemon oil

 

Diver Sea Scallop - australian perigord truffle, sake sea urchin jus, chervil

Diver Sea Scallop - Australian perigord truffle, sake sea urchin jus, chervil

 

Sorachi Ace

Sorachi Ace

 

Foie Gras - miso, preserved california yuzu

Foie Gras – miso, preserved california yuzu

 

Blue Fin Otoro - wasabi oil, lots of green onion

Blue Fin Otoro – wasabi oil, lots of green onion

 

Marinade / Prep of the Next Dish

Marinade / Prep of the Next Dish

 

Kanpachi - jalapeno sauce, sesame, apple, myoga

Kanpachi – jalapeno sauce, sesame, apple, myoga

 

Artic Char - yuzu cured, smoked sesame brittle, cumin aioli, cilantro

Artic Char – yuzu cured, smoked sesame brittle, cumin aioli, cilantro

 

Plating the Tennen Madai

Plating the Tennen Madai

 

Warm Lobster - ponzu beurre fondue, australian perigord truffles, bonito

Warm Lobster – ponzu beurre fondue, australian perigord truffles, bonito

 

Plating the Onsen Egg

Plating the Onsen Egg

 

"Faberge" Onsen Egg - white sturgeon caviar, gold leaf, dashi sauce, green onion

“Faberge” Onsen Egg – white sturgeon caviar, gold leaf, dashi sauce, green onion

 

Grilled Chanterelle & Shiitake Mushrooms - rosemary garlic oil, sesame froth, soy

Grilled Chanterelle & Shiitake Mushrooms – rosemary garlic oil, sesame froth, soy

 

Seared Petit Strip Loin of Wagyu

Seared Petit Strip Loin of Wagyu

 

Miso Marinated Delice De Bourgogne - Hanahato Junmai Kijoshu, Aged 8 years, Hiroshima

Miso Marinated Delice De Bourgogne – Hanahato Junmai Kijoshu, Aged 8 years, Hiroshima

 

Foie Gras Nigiri - balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp

Foie Gras Nigiri – balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp

 

Chocolate thank you

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

References:Add me on twitter / facebook: twitter facebook 
O Ya website

 

Blue Heron Restaurant | Sunderland, Massachusetts USA

Blue Heron Restaurant

 

 

Oysters

 

 

Mini Mason Jar with Housemade Ricotta and Local Honeycomb

 

 

Pan seared Blue Fish with seasonal vegetables, garnished with local strawberries.

 

While driving through the North Hampton / Amherst, I passed by this interesting looking house who had been converted into a restaurant. Upon looking online at their menu, it looked quite promising and decided to stop by for a bite. Little did I know, this would become one of my favorite restaurants in the Western Mass area. Also, if you’re a big localvore, you’ll be pleased to know that there is references to the likes of 44 different local farms!!

If there was one dish that I favored and if you are in the area, please please please do yourself a favor and try it out. Mini Mason Jar with Housemade Ricotta and Local Honeycomb. Absolutely delicious. A cool smooth ricotta with a textured honeycomb on a warm toast. Holy smokes is it amazing!

Blue Heron Restaurant (information gathered 1/2013)
112 North Main Street, Route 47 North
Sunderland, Massachusetts
413-665-2102
Hours
Tues – Sun 5:00 – 9:00pm
Fri – Sat until 5:00 – 10:00pm

Parking:
A few parking spaces at the front of the restaurant.

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:

Add me on twitter / facebook: twitter facebook 
Blue Heron Restaurant website | facebook
Farms: Massachusetts Farms, Adam’s Farm,Bart’s Ice Cream,Berkshire Cheese Maker,Diemand Farms,East Acres Farms,Enterprise Farm,Everyday Grace Farm,Foxbard Farms,Full Bloom Organic Farm,Golonka  arm,Great Hill Dairy,Harvest Farm,Hillman Farm,Ioka Valley Farm,Kitchen Garden,Leyden Glen Lamb,Mapleline Farms,Nourse Farms,River Valley Farm,Sangha Farm,Seeds of Solidarity,Smiarowski Farm,Warner Farms,New Hampshire Farms,P.T. Farms,Upstate/Western New York Farms,Cleason Horst Farms,Dodge Hill Farms,Lucki 7 Farm,Vermont Farms,Blythedale Farm,Cabot Creamery Cooperative,Cob Hill Cheese,Grafton Village Cheese Co.,Haywood Farms,Jasper Hill Farm,Mapleview Farms,Misty Knoll Farm,Springbrook Farms,Vermont Butter & Cheese Company,Creekstone Farms,Niman Ranch

 

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!! :D

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

References:Add me on twitter / facebook: twitter facebook 
Chefs Feed chefsfeed.com | twitter 
Craigie on Main website twitter facebook

 

Lineage | Brookline, Massachusetts USA

Bread with butter

 

Half bottle of Tyler Chardonnay 2009

 

 

Spicy Lobster Tacos

 

 

Lobster Pasta

 

Another recommendation from the app, Chefs Feed. I went for the Spicy Lobster Tacos and wow, they were amazing! Crunch taco shell, succulent lobster, and a sweetness from the mango salsa just rounded the dish nicely.  After the tacos I found myself still a bit hungry and decided I should also get one more dish. With the help of the polite and helpful server, decided on getting the Lobster Pasta as well. A wrong move as it ended up being a bit more than what I should have ordered but c’est la vie; it was delicious :)

Lineage (information gathered 11/2012)
242 Harvard Street
Brookline, MA 02446
617.232.0065
Hours
Mon – Fri 5:00 – 10:00pm
Sat 5:00 – 10:30pm
Sun 10:30am – 2:00pm, 5:00 – 9:00pm

Parking
Found parking on the street side at a meter. Parking was free after the specified parking time. I would verify the parking time before to make sure.

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:Chefs Feed chefsfeed.com | twitter
Lineage website