Russell House Tavern

The night before Pigalle there was Russell House Tavern. My Dad happened to be out and about in Harvard Square and invited my sister and I to dinner, letting us choose the place. Separately we each suggested Russell House, which is no surprise considering they are consistently excellent; we both knew the cocktails and food would serve to impress. Plus, the lively yet casual environment would aptly fit the impromptu mood. The fact that it happened to be restaurant week was an added bonus, and of course, we all had to participate after we were seated and gave the menu a run down. Leah and Dad ordered the same of each course. You can't go wrong with the RHT raw bar and as far as their entree goes, they remarked over again how fresh and well prepared the bass was. I thought their dessert was better than mine, and so did they.

1. RHT Raw Bar Sampler | 2 Duxbury Count Neck clams, 2 local oysters, 2 jumbo shrimp
2. Grilled Striped Sea Bass | escarole, borlotti beans, anchovy roasted carrots
3. Lemon Cheesecake | lavender honey

As for my meal, this was my first time eating lamb tartare! I will likely compare future lamb tartares to Chef Scelfo's intriguing and delicious preparation. My braised oxtails were incomparable as well, perhaps one of the best entrees I've had in recent memory. Every ingredient was complimentary and flawless. Dessert didn't blow my mind perhaps because the appetizer and entrée were a very tough act to follow. I had high expectations and the berry mousse didn't quite live up.1. American Lamb Tartar | anise cracker, orange & fennel, juniper honey
2. Sassafras Braised Archer Farms Oxtails | caraway spätzle roasted apples, spicy glazed onions

3. Berry Mousse | chocolate sauce

Russell House is a shining example of why I get excited for Restaurant Week. They continue to remain a reason alone to visit Harvard Square. Many thanks for treating us to dinner, Dad!

Russell House Tavern

14 John F. Kennedy St.

Cambridge, MA 02138

Restaurant Week at Pigalle

Restaurant Week: I'm into it. But if you've been reading this blog for a good amount of time you likely already knew that. I procrastinate making reservations until week two, often because it sneaks up on me, and then because I spend the week debating over where I might like to go. Plus, kitchens or servers that might have flustered the first day or two, at this point, usually have it together. The establishments I've had the good fortune of visiting are not overlooking details be that creativity, quality or hospitality. They are putting their best food forward and taking full advantage of the crowds.

At Pigalle the hostess warmly greets us and takes our coats, and at the end of the evening made it a point to ask how the meal was. Her as well as our waiter and the rest of the staff we encounter make us feel right at home without trying too hard. They move swiftly about the tiny dining room, they are all collected and efficient. We begin right away with slices of french bread served in a square tin basket accompanied by a dish of sweet creamy butter that I want to eat with a spoon it's so tasty.

The cocktails all sound superb and I choose one of their originals made with sparking wine, violette, bittermans grapefruit and creole bitters called the Violet Hour ($9). Something about that name is beautiful and serene, as is the drink itself that arrives a flickering purple hue and tastes like a bouquet of flowers. It is entirely different and that's definitely what I'm looking for in a cocktail these days. To whoever created this one, nicely done.

For the first course there are extremely large, crisp and firm Blue Point Oysters heightened by a cucumber and tomato mignonette. They finish with a mild sweetness and a pronounced brininess. Adam's Braised Beef Short Rib French Onion Soup with four cheese gratin was on the other end of the spectrum - richly flavored and hearty. Pigalle offers a number of choices for each course, looking to appease the various appetite cravings induced by March weather. (You know - when it goes from 70 degrees one week to 35 the next.) Tonight it was a pleasant temp somewhere in between the two. The entrée courses came along and gave me a mild case of food envy. I lusted over Adam's Crispy Confit Half Duckling with a parsnip dijon mustard purée, bacon brussels sprouts and and dried cherry glaze. The half duckling still presents a generous portion and I got to steal ample bites. This dish (also on their regular menu) is clearly a Pigalle specialty. (Sorry I didn't get a photo.)My delicately prepared Uni Crusted Tilapia Filet with a miso and saffron potato purée and a sauté of corn, green beans and radishes also proves to be a first rate dish. I was craving lighter seafood fare this evening and the well cooked flaky fish appeased, even though the duck outshines it. I cleaned my plate, only wishing for a little more green beans and radishes along the way. Both dishes have me entirely full, but I manage to make room for the Orange Walnut Profiteroles with marshmallow sauce, Nutella powder semifreddo and strawberries.

This is one of the best restaurant week desserts I can remember. Creative and whimsical, that sticky marshmallow sauce was divine as it pooled over airy puff pastries sandwiching a homemade ice cream with a subtle citrus flavor. The crunchy hazelnut counterpart added by the Nutella semifreddo was equally fantastic.

It was great to finally check out what Chef Marc Orfaly has long been praised for at his chic Theatre District bistro. Somehow I still have not yet paid a visit to his second endeavor in the North End, Marco. That will change soon! I have a feeling his modern Italian fare is just as elevated and inspired as the French cuisine we had pleasure of enjoying tonight.

Pigalle

75 Charles St South

Boston, MA 02116

Grotto | Beacon Hill

Summer Restaurant Week has been good to me; so good in fact that I find myself looking back on restaurant weeks past wondering if certain meals were deserving of as much praise I gave them. All comparisons aside, the two weeks of prix fix menus are a great reason to check out new prospects and old favorite dining establishments throughout the city. I am not sure how any RW appetizer city wide could stack up to the Chilled Local Corn Soup that kicked things off last Monday at Mistral. That meal went unphotographed but the sheer brilliance of that first course can not go without mention. Over a week later, I'm still savoring the velvety smooth with just a hint of cream soup, which was ladled atop a mountain of shredded lump crab surrounded by thick bites of soft avocado. A finishing swirl of Jalapeno oil lent a slow heat, in lovely contrast with the sweet corn flavors. It was truly a standout of soups I've tasted. The rest of the meal continued in fine form (Mustard Glazed Salmon, Chocolate Cake with cappuccino sauce) - so thank you to Mistral and moving right along to Grotto now! A subterranean spot located on the back side of Beacon Hill, our meal here tonight was just as poignant.As I descended into the space where exposed brick and stone walls are met with black shelving housing rows of wine bottles; I spotted my dining companion Lindsey of Beantown Eats sipping Chardonnay at a cozy two top. The cavernous dining room is characterized by sweeping floor to ceiling red curtains and industrial ceilings with exposed piping, dangling from them two small jeweled chandeliers. After soaking in the atmosphere, I turned my attention to the wine list. Lindsey remarked the Chardonnay was a little sweeter than she expected, which was helpful since I was in the mood for a crisp, dry white wine. I opted for a Quartino of Sauvignon Blanc ($12). I appreciated the reasonable price point of this small carafe (about two glasses worth.) Why settle on one when you can get two for just a few dollars more? With soft bread and a plate of olive oil served we were off to an impressive start. Grotto's Restaurant Week menu presents you with nearly all the same dishes as their regular menu, surpassing the typical three choice dishes that most restaurants are accustomed to offering. It proves for some difficult decision making but our waitress happily weighed in on her favorites. For my primi course I chose the Mare which is a grilled calamari salad. Under a bed of lemony dressed greens specked with red peppers laid tender coils of grilled calamari, elevated by a smooth white bean puree. Lin chose the Fontina Cheese Fondue served with beef tenderloin, aged balsamic, truffle oil and Portobello mushrooms. Drastically different appetizers, mine light and summery, hers exuding a cold weather heartiness; both were solid. 

Off all the secondi courses listed the Potato Gnocchi with Short Ribs, Mushrooms and Gorgonzola caught both of our attentions first. This also happened to be one of the waitresses top recommendations and neither of us could pass it up!A generous portion of smooth as silk, fluffy as clouds, grooved potato dumplings were paired with fork tender short rib cubes in a deeply flavorful brown sauce laced with slippery shitake mushrooms and just a dusting of sharp gorgonzola cheese. Trusting our instincts paid off. This was absolutely phenomenal. Lindsey and I both agreed we had to spare a few bites for leftovers to take home to our significant others. Aren't we thoughtful?! For dolce I chose one of the lighter options to follow up a hearty entrée, one of my all time favorites, Panna Cotta. Grotto's lemon version is bright and refreshing with a decadent balsamic raspberry sauce and a crispy pizzelle cookie. Lindsey chose the Banana Bread Budding with caramel ice cream and candied spiced pecans. Restaurant week dessert courses can sometimes feel neglected; but at Grotto that is entirely not the case. Both of our desserts were outstanding and especially so because we paired them with a dessert wine - Falchini Vin Santo ($9). It offered a balanced sweetness and pronounced nuttiness with a sharp clean finish. An intimate and cozy space tucked inconspicuously underneath a Beacon Hill brownstone, visit Grotto for comforting, contemporary Italian dishes at a reasonable price point.

Grotto

37 Bowdoin Street

Boston, MA 02114

Bricco Ristorante & Enoteca

Last night I got together with Tricia and Corinne, my best gals and college roommates for a little North End Restaurant Week action and some much needed catching up. I chose Bricco because both these ladies had never been and the menu had a plethora of good looking options from which to choose.

Bricco gets a compilation of mixed reviews; word of mouth I've heard everything from absolute adoration to just acceptable to "it's overrated" / "I've had better down the street" and a whole lot of "it's too expensive-s". After having dined here for the first time in December I was content to express my enjoyment but wasn't proclaiming it a North End favorite. I definitely agree with the too high price points in some instances where dishes don't live up. 

However, I've always been content visiting the bar and I certainly liked it here enough to give the menu another try. There isn't much to complain about by way of prices when you are paying a prix fix of $33.11 for three courses. (Yes, I'd encourage a restaurant week visit!)
Their cocktail menu is so well done and while I realize this looks like a standard glass of white wine it is actually a Left Bank ($12) where Hendrick's gin and St. Germain meet dry white wine. Delightful and inventive, the sweet elderflower liqueur was balanced out by the dry white wine and potent gin. Tricia enjoyed a strong and sweet cocktail of a different nature, the Limoncello Martini ($15) with Pallini limoncello, Ketel One Citroen and Mionetto Prosecco.

For the Antipasti course Bricco offers six dishes yet we somehow all ordered the same thing; the Eggplant Bake layered with bufala mozzarella, tomato coulis and eggplant. After a few bites I was confident we had ordered the best appetizer on that menu. Obviously, I had not tasted all the others, I just had a feeling this was one of the good ones. This was a refined eggplant lasagna if you will, with layers of paper thin al dente pasta that had been baked tender. The spongy texture of the eggplant with its mild flavors benefited from a vibrant burnt orange pool of a flavorful tomato sauce. The golden brown surface layer, bubbly and crisp was topped with olive oil soaked basil leaves. The secondi course followed with Agnolotti al Plin. Beautiful pillows of pasta with curvy ribboned edges are stuffed with braised veal and beef that mingles with fresh ricotta cheese. This perfect portion sits in a rich velvety truffle cream sauce topped with spinach. It was certainly a pasta filled meal for me, which is just what I was craving. Bricco does pasta dishes well. Corinne enjoyed the Veal Saltimbocca - a thinly pounded cutlet, breaded and bathing in savory juices, highlighted with crispy salty prosciutto and pungent earthy sage. That potato cake was a playful element with a crisp exterior and flaky, buttery layers. A side of spinach also accompanied.

For the Dolci course there were only three choices. My thick piece of Bread Pudding was actually quite good, spiced with vanilla and drizzled in a gooey caramel sauce. But I noticed the bread pudding on the regular menu is served with banana gelato, and gelato would have perfectly complimented this dessert. The Molten Dark Chocolate Torte was a tasty bite of rich chocolate sauce contained in a warm cakey-torte, but that's all it was, a bite. We actually had a good laugh about it as it was placed in front of Corinne. (I almost feel bad saying that, the poor little dessert, but....yes, we laughed at it!) 

Despite some uninspiring dessert offerings on their Restaurant Week menu, I like Bricco! Good company never hurts to maintain the fondness associated with a meal and an evening in general; but it is also the bustling urban atmosphere of this modern enoteca with a large yet intimate dining room, a sleek wine bar pouring inventive cocktails and a gorgeous open kitchen putting out solid dishes that makes it a North End destination I have come to adore and frequent.

Bricco Ristorante & Enoteca

241 Hanover St

Boston, MA 02113

B&G Oysters | South End

It's Restaurant Week in Boston! Love it or hate it, you all know the drill; the infamous $33.11 prix fix menu exclusive of tax, tip and beverages sees the masses flocking to upscale neighborhood restaurants to get their fill of three course lunches and dinners.

I'm little late this go round as we're almost through week number two! B&G Oysters of Barbara Lynch Grouppo infamy is a tiny subterranean spot on the corner of Tremont and Waltham Streets in the South End; showcasing true to Barbara Lynch form - classic New England Seafood in a polished modern atmosphere. A white marble bar surrounds an energetic open kitchen flanked by polished high tops and funky gold vinyl booths. We sat tucked in a corner nook with front row seats of the open kitchen; witness to a constant out pour of simple yet stunning seafood plates and a vibrant scene of waitresses weaving swiftly through the small space. To start, a glass of vino. I chose the Loimer Grüner Veltliner ($12) a wine bottled especially for B&G Oysters each year. We started with a couple oyster each - Malpeque from PEI and Mayflower Point from Dennisport.

The Malpeque was plump and silky with a milder saltiness, heavier sweetness, and a clean sweet finish. The Mayflower Point was saltier than the latter with an overall medium brine and clean crisp finish.

I wished I could sample the whole index card full, but at $2.75 a pop, these salty gems make a fast easy dent in your wallet. Plus, we had an entire three course meal to dive into!

Adam started with the Clam Chowder served with spicy croutons and lardoons. I sampled a few bites, the broth lent a balanced consistency with permeating flavors of the sea and ample chunks of clam. In short, an excellent clam chowder.

My Lobster Arancini offered four deliciously crispy fried rice balls seasoned with chervil over avocado creme fraiche. Neither of us could pass up the Moules Frites for our entrée. We decided on a whole plate of mussels each, that's just how it was going down. An impressive portion of both moules and frites graced us, piping hot with ringlets of shallots laced throughout the mussel shells and an abundant display of parsley on top.

Adam loved the mussels instantly, but I wasn't completely enamored. They were large and plump, but at times were lacking in flavor since they weren't really soaking what little creamy white wine broth was in that shallow bowl. They weren't bad, they just weren't blow-me-away-good.  The frites were excellent and addictive, with bright green specks of parsley clinging to crispy, salty strands. 

We were offered coffee with dessert - they serve high quality Illy. 

Our plan of attack was to share one of each. The Brown Butter Panna Cotta with its caramelized banana and candied almonds stole the show. That's not to underestimate the Chocolate Cake with peanut butter mousse and peanut brittle as this was a commendable dessert. Our meal was flawlessly paced, lasting about 2 hours in total. We lingered in between courses but never for too long. Our waitress had an interesting disposition about her, as she was not outwardly warm or friendly, but had a more subdued quality in her approach - nice without forcing the charm.

B&G Oysters runs like a well oiled machine. While restaurant week for the most part holds up its end of the bargain, there is no need to wait for a special occasion prix fix menu to enjoy this South End neighborhood gem. I'd be content to sip Grüner and slurp oysters at the bar any night of any week.

B&G Oysters

550 Tremont Street

Boston, MA 02116