Bronwyn | Union Square

In Somerville's Union Square, Bronwyn serves a fresh take on the food and drink of Germany and Eastern Europe. The deeply wooded interior is warm and rustic, bedecked with handcrafted treasures from the region, notably a mash up of tall, regal looking wooden chairs. The biergarten is open now that we've reached the warmer months! 

The girls and I put a serious dent in the menu. I was really impressed with everything we ate and drank. It all felt so original, so refreshing and much needed. In order of appearance.....

Giant Haus Bretzel | spicy horseradish mustard 

Pierogi | haus-made ham & cheddar cheese dumplings, sweet pea relish, mint

Thüringia Pickled Eggs | habanero mustard

Spätzle | classic schwabian pasta, spring ramps, red onion marmalade, comte cheese

Sieben | Citadelle Gin, Cocchi Amaretto, Aperol, Grapefruit, Sparkling Riesling

Smokey Bone | Templeton Rye, Creme Yvette, Green Chartreuse, Jerry Thomas Bitters

Schmaltz | chicken & pork fat, cracklin, pickled onion, rye bread

Okocim Premium Pils Bresko Poland | light, well balanced hops, biscuity flavors

Schnitzel à la Holstein | pork schnitzel, soldier bean ragoût, soft boiled egg, white anchovies, capers

Mini Wurst Plate | Cotechino - pig skin, cinnamon, clove / Currywurst - pork, veal, curry / potatoes, sauerkraut, haus mustard 

Reibekuchen (unpictured, but amazing) | horseradish potato pancakes, rhubarb chutney, dill crème fraîche

Bronwyn

255 Washington St

Somerville, MA 02143

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

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

Radius

The highly anticipated, James Beard Award winner for best chef Northeast, Food & Wine best new restaurant, best chef in Boston as voted by Improper Bostonian & Boston Magazine: Michael Schlow's Radius

That's a lot of awards to live up to. The above and many, many more have been given out in various years since Schlow opened the doors in 1999. Radius is somewhere you dine on a very special occasion. It's expensive. It's fancy. It's modern French American cuisine. It is the place you are still hearing buzz about 11 years after its been opened. It is the type of restaurant you want to pull up to in a limo for your best friends bachelorette party. The ladies and I entered into a vastly large and oh-so-fitting round dining room. To my surprise, Radius was fairly empty for a Friday night at 8:30 pm.

The hostess took our coats and we were seated right away. At this point I did notice a few large parties, but they seemed so far away from our table. It was nice to feel like we had the place to ourselves. The special touch at our table did not go unnoticed.
We ordered drinks, a wide variety at that. I split a bottle of Baudry Chinon Les Granges ($45) (It was the least expensive red on the menu) with two other ladies. Some of the girls kept it simple with the UFO White Ale ($5.75). Others chose to indulge off the cocktail menu with a Radius Cosmo ($12) a Rosemary Pear Martini ($14) and a Mint Julep ($12).
I had the pleasure of sampling the latter two and half of me wished I opted for the Rosemary Pear. But the other half was pleased I had a supple velvety red to wash down my hearty seafood entrée. First we were served an Amuse Bouche, it was the perfect bite to enhance our appetites. The perfect two bites actually - the bridesmaid to my left does not eat seafood. It was shrimp cocktail over a grape sphere with some other fancy ingredients I would have remembered had this dinner not occurred back in December.
I shared the Sautéed Calamari ($17) appetizer with my half of the table. We devoured every last bite of the dish short of licking the plate. Yes, this calamari is sautéed, not fried all battered and crispy as is your standard calamari. Not sure if the "sauté" didn't give it away or what, but none of us expected what we were actually served. It was a pleasant surprise and we all learned something new. The calamari was served in white beans, black olive and tomato with crispy bread. My fellow bridesmaids were captivated by the presentation masterpieces served to us. My Seared Scallops ($35) golden browned to perfection sat a top a white bean and truffle puree with pancetta and candy roaster squash.
The Herb Basted Organic Chicken ($34) looks mouth watering with mustard spatzle, bacon, salsify, cavalo nero (kale) & pomegranate sauce.
Some of the gals ordered the prix fix menu ($65) which had an entrée choice of Monkfish, Duck or Latkes. Pictured is the duck.
Radius focuses on sophisticated cooking techniques while incorporating seasonal ingredients into their dishes. The sauces, purees and emulsions present both bold flavors and visually stunning plates.
We were a tad rushed towards the end (no fault of Radius) but due to our limo driver being 20 minutes late picking us up at the hotel. The bill was settled quickly, thanks to our understanding server. The prix fix desserts were inhaled. Ladies were already out the door, probably mixing drinks in the limo, but two of us would not let the creamy vanilla ice cream coated with a rich cherry sauce and topped with sweet candied pistachio go to waste. We still talk about the dessert till this day, how darn good it was, and how badly we wished we took a picture. Radius has clearly stood the test of time, delivering top notch French American fare in a sophisticated atmosphere with polished service to match. The girls and I were highly impressed!

Then it was off to Jaques Cabaret for the 10 pm show which I highly recommend if you are planning a bachelorette party in Boston.
The show is only an $11 cover and beers are moderately priced.
The drag queens give the bride-to-be a night to remember for sure. The show as a whole went above and beyond my expectations.
After Jaques the limo dropped us off at Revolution Rock Bar, the final destination of the evening. Rev Rock is a solid choice for a bachelorette party if you choose one of the VIP packages offered. The "Like a Virgin Package" was a great deal which included cover charge, line privileges, reserved seating, 2 bottles of champagne, a round of shots, and one drink ticket each (but I'm pretty sure our waitress hooked us up with a few extra!)
This package was $45 each. The night was a blast - drinking and dancing, your standard shenanigans. Love you Erin and can't wait for your wedding!!
(I wish they played Steely Dan here! Shoutout my favorite band)

Updated to note: Revolution Rock Bar closed its doors in  the summer of 2011.