Sportello + Drink

We made plans to visit Sportello for Restaurant Week with our friends Gretchen and Derek, and Drink just so happened to draw us in for an aperitif.

A Monday night out is a lovely way to start off the work week. 
It wasn't the perfect weather for a stroll, but I think the city is beautiful, even in the drizzle and fog. It looks kind of mysterious, yes?
We meandered into the subterranean space that houses Drink and found our friends already settled in at the bar with some cocktails. Much to my surprise, Drink does not have a drink menu. The changeable letter board is the closest thing to it.
Astrological signs that tell you what drink to order?! This excited me. Alas, the true concept here is to tell the bartender what you like or are in the mood for and they will craft you a cocktail. I started with the facts: I like vodka. She pretty much read my mind from there. This is one of those scenarios where I believe it is essential to have an open mind and trust the bartender will take good care of you. She prepared me a Moscow Mule with muddled lime and ginger beer, explaining this was the first vodka drink ever invented. The combination was new and enticing to me - three ingredients I love but have never had all together. 

This cocktail tasted just like she read my mind. Lately, I've been putting my feelers out there for a drink that isn't too sweet. The dirty martini always works, but that stands in a caliber all it's own. This is it. 
As our reservation time approached we made our way upstairs to Sportello, which is the Italian word for 'counter service'. Here we were greeted by retro globe lights that hung evenly over a shiny white lacquered counter top zig-zagging throughout a clean stylish space.

We were lead to the back corner of the room and seated at a long common table in front of the floor to ceiling windows and right next to the bustling open kitchen. First we decided on a bottle of the featured restaurant week red - Perrini Negroamaro ($32) from Puglia, Italy.
From Southern Italy or "the boot" this organic red wine is full of deep berry and ripe plums flavors balanced with a hint of limestone. 
Fresh baked bread was served with a creamy ricotta cheese and olive oil laced spread topped with syrupy soaked apricots.
I had three slices. Good thing I didn't hold back on the bread basket because the courses themselves are quite small. For my appetizer I chose the Smoked Salmon.
The salmon was beautifully prepared, its smokiness balanced by the bright, clean flavors of the crème fraiche and celery root. This was a refreshing first course that I appreciated didn't leave me feeling heavy as I awaited my entrée.
The boys both had the Baby Mixed Greens with mustard vinaigrette, walnut crème and rye croutons.
In fact, the boys had the same of every course. There are only three options for each so the decisions are fairly easy. I chose the Pork Belly with a fennel and parsnip salad and salsa verde. The entrée portions are modest in size however bold in flavor. This delicate slice was perfectly executed. The subtly sweet fennel and parsnips along with the fresh salsa verde emulsion were nice compliments to the rich savory pork.
Gretchen loved her pasta dish of Raffetta with roasted eggplant, pancetta and a goat cheese fondu.
Adam and Derek seemed to enjoy their Crispy Duck Leg as well, served with polenta cake, beet greens and duck jus. With clean flavors and delectably tender duck, again this was a success taste wise but I couldn't help but wonder if they were still hungry!
We were offered coffee before dessert was served, I chose an espresso.
The dessert course in typical fashion was the Cookie Plate for the guys and the Chocolate Walnut Torta with salted caramel for the girls. While this did not blow me away, it was still delicious.
Another highlight of the evening was being able to observe the happenings in the kitchen.
The experience at Sportello was energetic and less formal with counter style dining and a modest presentation of superb food. RW was a unique and fun occasion.
Barbara Lynch was no where in site, but her creative vision seems to resonate in every aspect of the experience. I will certainly return and I definitely need more of Drinks cocktails and psychic mixologists in my life ASAP.

Sportello

348 Congress Street

Boston, MA 02210

St. Patrick's Day

St Patrick's Day is such a great holiday!! On Monday night I made a St. Patrick's Day Chocolate Mint Oreo Pie.
I was inspired by a blog I came across called Iowa Girl Eats (How on earth did I decide to follow a blogger who lives in Iowa?) She's adorable, we share the same real name, and she has some really fun recipes.

Ingredients:

-1 package instant chocolate pudding

-2 cups of 1 or 2 % milk

-12 mint Oreo cookies

-1 1/2 cups of Cool Whip

-1/4 teaspoon mint extract

-green food coloring

-1 pre-made Oreo cookie pie crust

1) Place the Oreo's in a plastic bag and crush. (If you happen to be out, plastic wrap wrapped up nice and tight works well too!)
2) Combine pudding mix and milk. Whisk until batter has been dissolved. Fold in 3/4 cup cool whip and 1/4 tsp mint extract. Gently add in 1 cup of the crushed Oreos.
3) Pour filling into pre-made pie crust and spread evenly.
4) In a separate bowl combine 3/4 cup cool whip and green food coloring. Pour on top of the pudding and spread until even.
5) Top with remaining Oreo cookie pieces and chill for at least one hour before serving

And behold a delicious puddin' pie!

Tonight was our 2nd annual tradition of Corned Beef and Cabbage dinner at Durgin Park. We strolled over to Faneuil Hall around 8:30 where the streets are packed for amateur hour and the bagpipes are playing loud.
Durgin Park has an upstairs section called the Market Dining Rooms. (The Black Horse Tavern is their bar downstairs.) You are seated at a banquet style dining table with a red and white checkered table cloth. You're all one big Irish family here at Durgin Park!

Order a Green Guinness! Make sure you request that it come green!

Everyone gets cornbread.

And if you so choose, a piping hot plate of boiled beef, cabbage, carrots, parsnips and potato.
I slathered mine in butter and dug right in. Last year was the first time I ever in life ate this Irish feast.
I made quite a dent, but still had a few leftovers to take home after all said and done. I was also sporting a new shade of green lip gloss.
P.S. I am 1/4 Irish. Just in case you were wondering. Durgin Park has left me fulfilled and happy on St Paddy's day once again. Looks like I will see them next year!

Mare | Coastal Italian

When people inquire as to my favorite restaurant in the North End (such an unfair question, but I get it all the time!) Mare is one that ranks among my top 5. Mare is the Italian word for S E A and here the focus is on coastal Italian cuisine. Void of the typically hearty Italian red sauce fare + classic Little Italy atmosphere one might expect from a North End restaurant, Mare bathes in a contemporary white sheen. An added dose of pizazz once night falls (you will see what I mean!) keeps the atmosphere feeling one-of-a-kind in the neighborhood.  

Dishes are prepared with finesse and expertise and the seafood is consistently fresh. Appetizers average around $16 and entrees look to even off around $30. The last time we dined at Mare was back when we had just moved to the neighborhood! We had an excellent date night all around.

Mare participates in Restaurant Week Boston. This is the type of place, in my opinion, that you are going to get your monies worth. Three courses for $33.10? Yes, please. I booked a reservation for Wednesday night 8 pm. It was a super busy evening; we were greeted with smiles and seated promptly upon arrival. Tables are set with soft flickering tea lights and mini potted succulents. Menus come on handsome clipboards. 
We perused the wine list and settled on a bottle of Esperto Pinot Grigio ($35). I immediately recognized the twist top bottle as one I've purchased at the liquor store across the street for $16. Deciding not to let it dampen the mood - I happily enjoyed its crisp fruitiness while in anticipation of the first course. In the meantime we were delivered soft bread with a light organic olive oil for dipping. For the primi course I chose the Thin Crust Pizzetta di Mare. Lightly sautéed calamari, shrimp and scallops were piled high atop a crispy thin crust with fresh tomatine, red and yellow cherry tomatoes and parsley.

All of the seafood tasted so fresh with just enough seasoning to allow the clean natural flavors of the underwater creatures to shine. I devoured this, it was a truly memorable first course.

At this point you've probably noticed and might be questioning the many different color tones coming through in the photographs. Just some delicate strobe up-lighting that casually changes colors every couple minutes. Haters can hush. Mare can do its thing. Whenever we are walking home after dark the colors are a welcome beacon guiding us down Parmenter and Richmond. Plus everyone dining here always looks like they are having fun. We certainly are!
Adam's primi course was the Grilled Octopus with Genovese pesto & potato mousse. We had actually split this appetizer in the past and loved it, so he was confident in ordering it again. Unfortunately this time around it was left on the grill a little too long. It was severely blackened and charred! He still ate it but that poor octopus was likely victim of a busy kitchen trying to keep up with the restaurant week demand. 

It was a toss for me up regarding the entrée course. I was toying with the idea of choosing the Wild Mushroom Spaghetti a la Chitarra with porcini cream, truffle essence and spinach. I thought about how amazing their homemade pasta would be; walking by on my way home from work I often catch a glimpse of the chefs making the pasta from scratch through the open kitchen windows. (Gosh, I love living here!)

Debating it over, I eventually came to the decision that I was going again with a seafood dish.I chose the Grilled Rainbow Trout with Charred leeks, funghi trifolat and whole grain mustard vinaigrette.

While the fish head was rather intimidating, I managed to embrace it. I was enamored with the the delicate earthy mushrooms stuffed gently inside the whole trout.

The skin was perfectly crispy and the fish was melt-in-your-mouth tender and flaky. The preparation honored the trouts distinct (for lack of a better word) fishy flavor. The pungent and grainy mustard vinaigrette added robust flavor to the dish.

Adam chose Chicken Under the Brick with Gorgonzola potatoes and Brussel spouts. I did not snap a photo, but I can tell you that he loved it. Dessert took much less inner debate on my part, I wanted the Tiramisu Panna Cotta (my two favorite desserts combined!) When the waiter informed me they were out my voice shot up an octave or 5 "Already?" At this point I thought, come on Mare, I expect you to be better prepared and not run out of your feature dessert at 8 pm!

The Apple Bread Pudding with apple caramel sauce it was.

This forced me out of my comfort zone as far as desserts go. I am not typically a bread pudding fan, but Mare changed my mind!

The thick and moist spice cake laced with chunks of fresh apples was fantastic and that caramel sauce, divine. I no longer cared about the Tiramisu-panna-what? This hit the spot.

What did not hit the spot was the fact that our waiter offered us coffee after our dessert was cleared. He was becoming flustered as the night wore on, as evidenced when he delivered the table next to us their check but forgot their dessert course. We were chummy with them throughout the meal, talking about our courses and such. They were definitely taken aback and inquired/reminded with him about course number three. :) 

The rest of our service garnered no complaints and the meal was well paced, so maybe the restaurant week crowds were wearing on him?!

I simply adore Mare for what it is. They bring something entirely different to the North End. We are next door neighbors and I am so happy for it!! Although their cuisine comes at a higher price point, it is nice that the restaurant week deal here mostly measures up!

Mare

135 Richmond St

Boston, MA 02113