The Lansdowne Pub

The best place to enjoy a pint of frothy draught beer - specifically a dry stout, perhaps a pale lager, maybe even a dark ale? An Irish Pub of course! From Guinness to Harp to Smithwick's, respectively, these winter warmer brews which hale from the great country of Ireland were paired with a four course meal of seasonal and locally sourced ingredients at The Lansdowne Pub. Located directly across from Fenway Park at 9 Lansdowne Street, this typically rowdy pub with a reputation for chaos and rif raff was pleasantly subdued on a Monday evening. The expansive interior is tastefully designed in true Irish Pub fashion. They manage to make it feel cozy and inviting despite the vast space. Adam and I attended this Seasonal Beer Dinner priced at a reasonable $40 with some blogger pals and their husbands. Classic Gaelic sayings line the wood panels over the bar. Eric (who is from Ireland) translated this one for us which means "Beer and Whiskey.A mini pint of Guinness at the bar was the ideal way to kick off the evening. We introduced significant others and mingled before choosing our seats at the the community style tables.

They were set in advance, reading and waiting for diners to fill in.

A representative for Guinness since 1994, Malcom, took the stage with a microphone to announce each course and provide tasting notes. To truly understand the connection between the beer and the food is a much appreciated talking point. The gesture makes you feel like you are a part of an experience, not just a person with a ticket for a meal.

First course: Oven Roasted Duxbury Oysters with Candied Fennel

Beer Pairing: Guinness

A dry Irish stout with a smooth creamy head and silky ruby red body (appearing jet black or deep brown at times BUT the true color - hold it up to the light, is red) lends aromas of coffee, chocolate, toast and caramel. The infamous Dublin pint is brewed with generous hops and roasted and malted barley for a bittersweet balance and intense-flavored natural bite. Guinness was smartly paired with our first course. Two oysters on the half shell were coated in a garlic herb bread crumb and baked until golden brown, topped with candied fennel and plated over a bed of pickled cabbage. The sweetness lent from the malted barley in the Guinness as well the dry finish from the hops served to balance out the salty oysters. The delicately sweet candied fennel was an exciting topping which also served to compliment the slippery oven roasted bivalves.

Second course: Roasted Winter Squash, Native Blue Cheese, Spiced Walnuts

Beer Pairing: Harp

Harp pours a clear golden-amber color with a frothy head. With a light mouth feel one may be able to detect malty flavors of green apple and pear that mingle with hints of lemon. The intensely sweet winter squash tossed with fresh herbs, olive oil and roasted until tender welcomes the pairing of a clean light bodied lager. Topped with locally made blue cheese, balsamic infused brown butter and roasted walnuts spiced with cayenne pepper, each bite welcomed crisp and refreshing sips of Harp Lager.

Third course: Braised Veal Breast, Herb Spatzel, Glazed Turnips & Local Greens

Beer Pairing: Smithwick's

Smithwick's is a deep chestnut brown ale with an Irish heritage that is even older than Guinness. Malcom went on to explain that the beer has been recognized globally, winning numerous awards in best quality categories. A gentle balance of bitterness due to the hops being added later in the brewing process give way to flavors of roasted coffee and a sweet caramel finish. Smithwick's unique taste compliments the veal breast which is stuffed with wild mushrooms and paired with purple top turnips and local braised greens. My first time experiencing braised veal; I found myself cutting vigorously through the meat to enjoy a bite. Veal is typically not my meat of choice and while it is encouraging to branch out, I think last nights diner affirmed that. Adam on the other hand who thoroughly enjoys veal (often orders veal parm when we go out for Italian), he loved the braised cut and cleaned his plate. Despite my love lacking in the veal department, the entrée delivered in other areas. The spatzel and swiss chard were very good. 

Fourth Course: Guinness Float. The third and final mini pint of Guinness - this time poured over freshly made butterscotch ice cream! The bitter flavors of the Guinness faded into the background and the creamy melted butterscotch took center stage.

I understand the timing of multiple courses for large parties is tough to master and while this wasn't flawless at every turn, overall it didn't take away from the quality of the food. Everyone loved the mini pints of beer which ended up being the just the right amount for sipping without leaving you too full for the next course.

The chef worked very hard to prepare a menu with seasonal ingredients for a large crowd and my many compliments are due. The pairing of beers with each course were remarkably well thought out. This Monday night dinner that was both informative and delicious with fun company to boot, kicked of the second week of 2011 in great form.

The Lansdowne Pub

9 Lansdowne St

Boston, MA 02215