Glass Hostaria | Trastevere

When there is a Michelin-starred restaurant run by a notable chef at the top of your street, you go! Chef Cristina Bowerman's gastronomic cuisine stands out in a sea of trattorias. It is always preferable to make a reservation at a Michelin star but you wouldn't necessarily need one at Glass far in advance. Contemporary Italian fine dining is not what the crowd in Trastevere leans towards so the sleek glass and gold-accented dining room was not busy. Because we were in town so many nights dining here was a welcome change of pace, the meal certainly noteworthy. Camden slept until dessert, the little angel! 

Dueling amuse bouche to prelude meal were crisp pickled vegetable tacos and mojito globes. Yes, it is liquid inside those balancing spheres! Then, a refreshing tomato and raspberry gazpacho. The Beef Filet Tartare appetizer with celery, nashi pear, smoked Sardinan sauce and quail egg was outstanding!

Our Massolino Barolo was an elegant, savory, refined bottle of red wine. The pasta courses were small but exquisite - Tortelli stuffed with rabbit, coconut sauce, green curry and pine nuts. Gnocci with sea urchin, black garlic bagancauda, salted lemon and truffle.

Dessert + Petit Fours were on another level. The first featured condensed milk, espresso jelly and Baileys ice cream! The second amazed with passion fruit, popcorn ice cream and caramelized popcorn.

I wrote a note with our reservation request so they knew we had a baby in a stroller and to actually make sure it was OK to dine with him. They were more than welcoming and by the end of the night I think every waitress had held and got to know Camden. It was really, really sweet!!! When we were outside at Bar Del Cinque the following evening, our waitress spotted Camden and came over to see him.

Proving you can go all out Michelin Star dining with an infant, Glass Hostaria 10/10

Glass Hostaria 

Vicolo de' Cinque, 58

00153, Rome

Omakase @ Uni

 Back in February we celebrated my 33rd Birthday at Uni, a contemporary Izakaya helmed by Chef Ken Oringer featuring inventive Japanese cuisine alongside an extensive craft cocktail and sake program. We went all out with the Omakase (chefs tasting) and it was worth every penny. 

Omakase is typically twelve courses, starting small with a few perfect one bite dishes and building in substance as it progresses. At Uni the elements of each dish are plated strikingly so and further each bite takes your palate by surprise. Flavors are remarkably nuanced, intricate, and complex, the fish so fresh, the knife work so precise. 

 We had a cocktail each followed by two gorgeous, striking, fantastic bottles of sake; a Hakkaisan ($55) from Nigata - a sparkling junmai ginjo brut and later a Nigori Dassai '50' ($45) from Yamaguchi, a polished and approachable junmai daiginjo. 

I captured most dishes but did omit a few - here goes:

 Smoked Uni Spoon | osetra caviar, quail egg yolk, yuzu
Foie Gras ice cream | ostreta caviar, potato chip

Kaki - Aunt Dotty Oyster | yamamomo granita, tonburi 
Tai - Sea Bream sashimi | concord grape, myoba

Spicy Tuna + Foie Gras Tataki | aji amarillo, pistachio, pear 
Live Maine Uni Sea Urchin | citrus ceviche, cherry tomato

Nigiri | Toro (fatty tuna), Maguro (bluefin tuna), Hirame (Fluke) + more
Hotate - Scallop | maitake mushroom, chinese chive vin, candied bacon jam
Suzuki - Bass | maguro shirodashi, lemongrass, garlic

Lobster Carbonara | Maine lobster, ramen noodles

Korean Ricecakes | kalni oxtail, kimchee butter, gremolata

This meal had been on my bucket list for awhile, I was so grateful for this exceptional and really fun birthday dinner!

Uni

370 Commonwealth Ave

Boston, MA 02215

Waypoint

Chef Michael Scelfo has done it again. Get yourself to his new restaurant Waypoint and without a doubt order the Uni Bucatini and the King Crab. There are some dishes that manage to get an entire city buzzing, and these are two of them. 

In an unassuming, sort of hidden subterranean industrial space on Mass Ave between Harvard and Central squares, Waypoint lures fans of Alden + Harlow with contemporary seafood focused plates and an absinthe centric bar menu. There's so much more than two of us could try in one visit - like crudo and caviar and clam pizza. It is an experience much like the Choose Your Own Adventure Books that the checks come delivered in; no matter which way the menu inspires you to tailor your order, you won't be disappointed! 

The interior is warmly lit by a distinctive neon green fish sign and a parade of hand blown glass lamps. Large and small booths tuck perfectly into cozy spaces, while communal high tops front the area between the bar and the open kitchen. Creamy marble table tops and gorgeous herringbone inlaid walls catch my eye. It is a space that is both buzzing and soothing all at once.

As far as the aforementioned dishes go - the intensely comforting Uni Bucatini ($18) offers thrilling heaps of sweet uni, a runny smoked egg yolk, pecorino crumbles and bottarga shavings among hollow strands of the al dente pasta. Plump and fresh King Crab ($22) is piled atop a heavenly chili garlic oil, a creamy brown butter aoili and toasty black rice; lending playful, contrasting textures and harmonizing flavors. 

Meanwhile, our other two dishes are not to be overlooked: Grilled Monkfish Cheeks with squid inked eggplant and kohlrabi salsa verde, along with a Squid Ink Gemelli ($17) featuring benton's ham, swordfish lardo, smoked pignola + pecorino crumble prove all of Waypoint's alluring coastal cuisine dishes shine. 

Being on a mezcal kick I passed up the tales of absinthe section and went with a house original called Portside ($12) with mezcal, manzanilla sherry, pickled cherry pepper, honey + lime. It was smokey yet balanced with a little fiery kick. Later on, a really funky, seafood-friendly wine appropriate for fans of sour beer, the Denavolo "Dinavolino" ($15) from Emilia-Romagna, Italy is a delicious, unexpected discovery. 

Waypoint
1030 Massachusetts Avenue
Cambridge, MA 02138

Clio | Final Service

 At his flagship restaurant Clio, Chef Ken Oringer creates beautiful, wildly inventive French dishes with an Asian flair; inspiring and impressing at every turn while perfectly balancing flavors, textures and nailing presentation. The awards and accolades for both the chef and the restaurant over the years have been outstanding. Nineteen years to be exact. 

December 18th was my first time here. I was really glad I was able to dine at this Boston legend before they close their doors for good on January 1st. I left wishing I had taken the opportunity to splurge on this experience sooner; and wanting to shout from the city rooftops for all to go before time runs out. 

The Smoke & Cinder ($17) was an intoxicating blend of Fidencio Mezcal, Aperol, lemon juice, grapefruit juice and burnt cinnamon syrup.  In a unique process the smoke from the burnt cinnamon is trapped inside an overturned glass and the drink is poured tableside. The smokey, woodsy scent lingers - hitting you on the nose with each sip as it intensifies the flavors of the Mezcal and Aperol - two of my favorites!

The Cassolette ($25) is a revelation where lobster, sea urchin, parsnip milk and candied lemon meld to create a rich flavorful bisque. The parsnip milk foam is light and frothy, a technique that adds a playful element to the dish before exposing the rich broth filled with sweet, buttery, briny uni in delicate harmony with tender bites of lobster. 

While the plate might appear overwhelming, the Pheasant Roast ($45) delivers on all accounts. The pinkish-white meat - cooked to a perfect tenderness has a delicate earthy flavor which lends itself beautifully alongside kimchee ramps, corn preserves, seeds + grains and a touch of foie gras. There were so many fun, whimsical textures happening on that plate, from the unique nutty crunch of the sunflower seeds and farro to the frothy, creamy foie gras. And it was definitely a treat to have ramps out of season, the kimchee a wonderful way to preserve this springtime delicacy! A classic Ken Oringer dish is his Black Licorice Roasted Muskovy Duck ($45). The duck is indeed phenomenal, served with a  Buddha's Hand citron spring roll, fennel bulb, rutabaga and candied pomello.

And after an incredible meal - in swooped a dessert that took it to another level of wonder. The Milk and Chocolate ($13) showcases chocolate ice cream encased in a hard shell with chocolate crumbs, glazed quince, salsify and pulled honey. I paired dessert with White Oak Akashi ($11) - a fantastic small batch Whiskey from Japan. 

My evening at Clio will be fondly remembered long after they close their doors for good. This meal was for sure one of the best. 

Clio

370a Commonwealth Avenue

Boston, MA 02215

I hope you all had a Merry Christmas and sending all my best for ringing in the New Year. See you in 2016!