To eat at Journeyman is an adventure. To appreciate the experience in an industrial factory turned dining room tucked in an alley in Somerville's Union Square is to let go of any preconceived notions, to absolve your expectations, and go with the flow. The menu is secretive by design and so is the location. If you weren't looking for it, you'd miss it, and if you wanted to know what you're ordering for dinner, think again. 
From a clipboard menu chose the omnivore or herbivore tasting in three ($45), five ($65) or seven ($85) courses with listings that vaguely hint to a main ingredient.
We chose the five course omnivore menu listed as follows: Salad | Potato | Whiting | Lamb | Caramel. The menu options change weekly as a result of the fleeting imaginations of the chefs and what the local markets as well the seasons dictate.
We were celebrating a birthday this evening - not that cocktails wouldn't have been in order anyways! I absolutely loved their spicy, complex version of a dark & stormy; the Stormy Weather ($8) which combined Whaler's Rum Rum, ginger soda, Cardamaro and peppercake bitters.
Beverage pairings are offered at $25, $45 and $65, with the courses, respectively. I'm forgoing that option given the already five course splurge! But the journey, the one you trust these talented academics turned chefs to take you on, proves worthy of such a cost.
The meal began with an amuse bouche of gougères - a savory French cheese puff made with gruyere that melted into a pillowy, flaky pastry shell.
A plate of homemade bread was served next, rustic and grainy, complete with olive oil for dipping and a pat of soft butter served on a rock.
Dishes are small, impeccably prepared, and tantalize the senses on multiple levels. My sense of smell was constantly overjoyed, the aromatics straight away drew me in before I even had a chance to marvel at the food itself. And marvel you will at a fanfare of ingredients displayed thoughtfully and artistically.
The first course of salad contained (don't hold your breath!) roasted goat pumpkin with a lemon brown butter, red pepper puree, zucchini ribbons, braised leeks, glazed carrot and green bean, braised hakurei turnip, apple with apple cider, radish, broccoli floret, eggplant-mustard sauce, potato crumble, sweet potato puree, micro greens, fig and brussel sprout! 
The attention paid to each tiny piece of fruit and vegetable was remarkable, the flavors beautifully defined. I though the potato crumble was particularly inventive and that brussel sprout was probably my favorite bite. 
The potato course featured a potato gratin. A cube of flaky buttery layers was plated over a forest green herb emulsion with a fluffy Greek yogurt and sour cream foam, sautéed spinach and topped with brilliant, earthy, hen of the woods mushrooms. 
This was an elegant interpretation of potatoes, the warm gratin and the cold foam nicely contrasting. 
Known for their intriguing and obscure wine list, I ordered a Bisson "U Pastine" Bianchetta ($10), Liguria, Italy. Bianchetta is a rare white grape variety found only in Northwestern Italy and "U Pastine" is local dialect meaning "a very special product".
For the whiting: a black sea bass sautéed in butter was plated over a bevy of bivalves including an Island Creek oyster and an Atlantic razor clam. The trio of seafoods were perfectly prepared, what an exciting course! The bacon clam broth with a touch of scallion oil offered savory, smoky, and salty depth without overwhelming the white seafoods.
Next, a duo of lamb delights. One part roasted, one part braised in a barley-milk, with apricot kernel oil infused bulgar wheat, toasted pistachio puree, poached damson plums and black trumpet mushrooms, every element on the plate was poignant and delicious. 
I would eat this for dinner again and again, and I don't often get this excited about lamb. 
To transition from savory to sweet a palate cleanser arrives in the form of a Beefeater Gin + Polar Tonic Gelee. 
How fun! Cleanse my palate it did, with a hint of cucumber sorbet and fresh mint. 
The caramel course presented a Greengage plum-caramel sorbet over a soft caramel cake, with a peanut-cumin meringue, walnut brittle, a brush stroke of sherry vinegar custard, and dots of huckleberry sauce. It was a dynamic and splendid ending point. 
The length of our meal ran 3 1/2 hours and from what I have since gathered, this is not uncommon. The span in between courses was a bit longer than ideal, however the outcome embodies a true labor of love. The service was on point; plates were efficiently cleared, silverware reset like clockwork, and waters refilled often. The manager, Meg, visits the table accompanying most courses with a cheerful demeanor and a detailed explanation of of the dish. 
If an open mind and patience between courses can follow you in, I encourage you to give it a try. Journeyman proves to be a dynamic and charming dining experience where deliciously whimsical food amazes the palate and feeds the senses.
9 Sanborn Court
Somerville, MA
We went for a walk after dinner on Monday to celebrate the extra hours of light. Then we got chocolate (her) and strawberry (him) frappes. Tuesday rolled around and we frolicked in the park and drank dark'n'stormys on the deck at The Sail Loft, before dinner this time, because there was that much more sun to enjoy.
From a clipboard menu chose the omnivore or herbivore tasting in three ($45), five ($65) or seven ($85) courses with listings that vaguely hint to a main ingredient. 
We were celebrating a birthday this evening - not that cocktails wouldn't have been in order anyways! I absolutely loved their spicy, complex version of a dark & stormy; the Stormy Weather ($8) which combined Whaler's Rum Rum, ginger soda, Cardamaro and peppercake bitters.
Beverage pairings are offered at $25, $45 and $65, with the courses, respectively. I'm forgoing that option given the already five course splurge! But the journey, the one you trust these talented academics turned chefs to take you on, proves worthy of such a cost.
The first course of salad contained (don't hold your breath!) roasted goat pumpkin with a lemon brown butter, red pepper puree, zucchini ribbons, braised leeks, glazed carrot and green bean, braised hakurei turnip, apple with apple cider, radish, broccoli floret, eggplant-mustard sauce, potato crumble, sweet potato puree, micro greens, fig and brussel sprout! 
The attention paid to each tiny piece of fruit and vegetable was remarkable, the flavors beautifully defined. I though the potato crumble was particularly inventive and that brussel sprout was probably my favorite bite. 
The potato course featured a potato gratin. A cube of flaky buttery layers was plated over a forest green herb emulsion with a fluffy Greek yogurt and sour cream foam, sautéed spinach and topped with brilliant, earthy, hen of the woods mushrooms. 
This was an elegant interpretation of potatoes, the warm gratin and the cold foam nicely contrasting. 
For the whiting: a black sea bass sautéed in butter was plated over a bevy of bivalves including an Island Creek oyster and an Atlantic razor clam. The trio of seafoods were perfectly prepared, what an exciting course! The bacon clam broth with a touch of scallion oil offered savory, smoky, and salty depth without overwhelming the white seafoods.
Next, a duo of lamb delights. One part roasted, one part braised in a barley-milk, with apricot kernel oil infused bulgar wheat, toasted pistachio puree, poached damson plums and black trumpet mushrooms, every element on the plate was poignant and delicious. 
I would eat this for dinner again and again, and I don't often get this excited about lamb. 
To transition from savory to sweet a palate cleanser arrives in the form of a Beefeater Gin + Polar Tonic Gelee. 
How fun! Cleanse my palate it did, with a hint of cucumber sorbet and fresh mint. 
The caramel course presented a Greengage plum-caramel sorbet over a soft caramel cake, with a peanut-cumin meringue, walnut brittle, a brush stroke of sherry vinegar custard, and dots of huckleberry sauce. It was a dynamic and splendid ending point. 
The bride-to-be, one of my best friends from college, celebrates another task checked of the wedding to-do list with a giant goblet of Sangria from Joe's on Newbury.
We were so hungry as we strolled down Newbury Street, bypassing longer waits for outdoor seating before deciding on Joe's at its new Back Bay location on the corner of Dartmouth Street. We scored a table in the coveted patio dining area adjacent to the upper bar. The sunken sidewalk patio is cozy and features a retractable roof. It is perfect if you are not looking to bask in the sun but still want to enjoy an outdoor ambiance.
Joe's boasts an extensive drink menu, I decided on a classic Dark N Stormy ($8) with Goslings Rum and Ginger Beer. To begin the table shared a Maryland Lump Crab Cake ($10.99) - they do it up right with quality crab meat and barely enough breading to hold it together. It is served with lightly dressed cole slaw and zesty tartar sauce. 
I was delighted with my Ahi Tuna Salad ($16.99), the inherent freshness and overall execution was spot on. The sashimi tuna graced by a sesame seed crust achieved a perfect sear and was drizzled with just enough spicy aioli. Fresh salad greens were lightly dressed in an herb vinaigrette topped with ripe avocado and red onion.
Joe's is a local chain with nine locations in the greater Boston area. Serving straightforward comfort food in an upbeat all-American atmosphere, the Newbury Street location is likely a safe bet for lunch if you're in the area.
Adam and I make it a point to visit this highly regarded tourist destination at least once a summer, if not more, for a stroll along the piers and a drink at Tavern on The Water or Max & Dylan's. Last year, one drink lead to another and and before I knew it, a field trip esque tour of the USS Constitution was underway. 
I had never been on the grand naval ship until last summer (something of a travesty when you grew up in MA and work in Charlestown) and as a result Adam documented my travels aboard the ship every step of the way. 
The Charlestown Navy Yard was established in 1800 and proudly served the fleet - especially during our nations wars, where men and women built some 200 ships and maintained and repaired thousands. It closed down after 175 years in 1974 and in that same year became a National Historic Park. 
The USS Cassin Young is a destroyer ship located at Dry Dock 1 - pictured above and below. 
I think it's fun to take in the various docks, cannons, anchors and buildings as you stroll along the wharfs. 
I love that each building and dock have a number. 
Fun Fact: Before my company's Finance department moved to our current location at The Schrafft Center, we were located in various buildings throughout the Navy Yard. My department was located in building 33. (Which has since been turned high rent apartments!)
Above: Outside the The USS Constitution Museum.
Behind this facade of a building are some lovely parks and an interactive Korean War Memorial.
And finally, the star of the Navy Yard: The USS Constitution, nicknamed infamously as "Old Ironsides" is the oldest commissioned warship afloat in the world. 
It is operated by the US Navy in cooperation with the National Park Service. Admission is free and narrated tours are provided by Active Duty US Sailors every half hour from 10 am to 5:30 pm. 
This worked out nicely for a spontaneous afternoon tour. While a guide leads you to four stations on three decks of the ship, I assure you there is plenty of time in between to explore the deck among yourselves. We had a blast! 
Oh sunny blue skies, when will you return? (If I recall this day was almost 90 degrees and sweltering!)
To the lower decks!
The ship details clearly fascinated me. Adam was into the cannons. 
After all that walking around in the hot summer sun, more drinks are most certainly in order!
Consider the sailing communities favorite cocktail - and an all time favorite of mine The Dark-n-Stormy. Max & Dylans just around the corner at City Square pours a generous pint size portion.
I'm also a big fan of their sliders ranging from Kobe Beef with lemon dressed greens, gouda, balsamic + onions to the Filet Mignon with Great Hill Bleu, romaine + red onion. 
In the opposite direction lies Main Street in the picturesque residential section of town. You can beat the heat with a crisp glass of prosecco and a wood fired artesian pizza at Figs.
One of my favorites is the Bianco made with Mozzarella, sweet onions, fresh red and yellow tomatoes, arugula, olive oil and balsamic. 
Consider exploring the Charlestown Navy Yard on your next adventure day in the city or something to do if you ever visit Boston! Hope you enjoyed the tour!
