The next up and comer in Fort Point neighborhood is Oak + Rowan and this restaurant is something special. For an evening out with some of my favorite ladies they took such good care of us - and it was a long night fueled by multiple bottles of bubbly and lots of terrific courses.
Choose from six cocktails listed on the menu by type of alcohol: Tequila, Ginger Cider, Bourbon, Scotch, Vodka or Gin, made table-side from a fancy bar cart! I had the Bourbon - which is a Swedish Punch with Zucca, lemon, honey + Angostura Bitters. Zucca is an Italian liquor made from rhubarb. This cocktail was on the sweeter side and proved to be a delightful apertif.
Definitely order a cocktail here as one shaken or stirred table-side is a really fun way to start!
We were seated in a booth underneath the exposed light-bulb BWC signage, which stands for Boston Wharf Company. I love the warm ambiance created in the lofty industrial warehouse space.
We started our meal with Caraway Sourdough ($6) accompanied by homemade pimento cheese and salted molasses butter. The bread course is worthy of splurging on. This was followed by two really solid, perfectly executed appetizer dishes, an Arctic Char "Pastrami" ($14) (unpictured) served over oat bread with smoked egg, pickled onion and kale and Pheasant Kotschoubey ($17) (above) with brussels sprouts, bacon jam and winter truffle. We also had a beautiful Duck ($32) entree over a luscious sweet potato puree, grains, smoked pear and juniper.
A four course Pasta Tasting ($49) is offered on Thursday night only (fate!) so we had to order one for the table. Our waitress nicely paced the handmade pastas throughout our meal. The first three were unique and creative, while the fourth was a classic, and all were comforting, flavorful, thoughtfully prepared and delicious.
First Course: Passatelli | Brodo, Parmesan, Chive
Second Course: Garganelli | Braised Pheasant, Egg Yolk
Third Course: Tortelli | Polenta Cheese Filling, Hazlenuts, Grape Must
Fourth Course: Lasagne | Smoked Bacon + Beef Bolognese, Arugula
The kitchen sent out a cheese course with compliments. I am so glad they did because as it turns out the cheese plates are impeccably done and not to be missed. We had Brillat Savarin Custard ($11) which is a Triple Cream from France w. honey + celerac and Bailey Hazen Blue ($9) a Blue Cheese from Vermont w. bacon jam, sourdough + port gastrique.
Speaking of not to be missed, most of the desserts also fall into the realm of being special and alluring. One I would pass on given the choice again is the Winter Citrus ($12) with grapefruit sorbet, granola, cara cara and lemongrass. Those ingredients didn't mesh so well for me. The next two were winners, though! Chocolate + Cashew ($12) offers a rich Taza Chocolate log with a quinelle of cashew mouse, mascarpone and topped with a brioche ribbon. The Yogurt Panna Cotta ($12) felt playful yet elegant with sweet and tart cherries, hibiscus sorbet, honey, pear, and a very pretty candied ice decoration that looked like a snowflake.
321 A Street
Boston, MA 02210