Aussie Lamb Lunch @ Liquid Art House

 The kind folks at True Aussie Lamb together with Liquid Art House Chef Rachel Klein recently had us in for a demonstration in lamb breakdown and preparation, plus a five course lunch. 

The master Australian butcher broke down an entire lamb in front of us, demonstrating the basic to the more sophisticated cuts; using the entire animal with minimal waste. He was extremely skilled with the knives and carving tools and passionate about his craft, which made this fascinating to watch.

I have always enjoyed lamb so it was interesting to learn about why lamb meat from down under is so special. Australian lamb is all-natural, pasture raised, grass fed and free of artificial additives. The products respect the environment and are produced to high standards. We learned that lamb is an excellent source of lean protein, plus vitamin B12, iron and omega-3. It has a fresh, mild flavor that lends itself to a variety of ingredients. 

We left with a vacuum sealed rack of lamb as a parting gift, turns out it is exceptionally easy to roast. I prepared mine with olive oil, salt and pepper - into the oven for 10 minutes, then a coating of Dijon mustard with a topping of pecan, parsley, garlic and orange zest, back into the oven for 15 more minutes. I served it with a side of couscous and a cucumber tomato salad. Yum! But I digress, back to lunch....

I was excited to dine at Liquid Art House. Situated where the Back Bay meets Bay Village on Arlington Street, a bright white marble space with tall ceilings and molded columns is the canvas for a rotating art gallery. Showcasing unique work from colorful abstract paintings to funky glass chandeliers and thoughtful sculptures where everything is for sale - apparently that purple chandelier over the bar has a price tag of $90k.

Our lunch today was refined and elegant, every course truly showcased the versatility and deliciousness of lamb. 

Australian Lamb Shoulder Taco | mint relish and ricotta salata

Spiced Australian Lamb Skewers | raita, house made pita crisp and herbs

 Boneless Eye of Australian Loin | skordalia, forum vinegar, broccoli rabe, pickled strawberries, Korean chili and goat's milk feta

Rack of Australian Lamb | roasted grapes, green olive jam, potato puree, mint and Parmesan

milk chocolate caramel mousse | crème Chantilly, dark cocoa sauce and candied hazelnuts

Liquid Art House

100 Arlington St.

Boston, MA 02116

*this meal was complimentary, all opinions are my own*

SRV | South End

I'm confident that the food and cocktails at SRV are going to blow you away. One of my favorite meals in Boston this year and an exemplary choice for a special occasion; we celebrated my Mom's 60th birthday and they made us feel special from beginning to end. SRVs radical approach to cicchette + piatti (Italian small plates) and homemade pastas is nothing short of impressive. 

SRV stands for Serene Republic of Venice and proudly distinguishes themselves as Boston's first Venetian Bacaro + Wine Bar. Our table decided to go for the Arsenale ($45pp) chefs tasting at the encouragement of our waitress. We all agreed that each and every ciccette sounded wonderful, plus it's exciting to be surprised and to let the chefs send out what they think is the best of the menu. 

But first - drinks! The wine list is exclusively Italian and the cocktails showcase a heavy Italian influence. Between five of us we had a solid apertitvi sampling, which was perfect because I would have ordered any one of them. I love spotting new-to-me ingredients and different types of vermouth, amaro, spirits etc. So from the SRV Negroni ($12) with bully boy estate gin, cocchi vermouth di torino + campari to the Innocents Abroad ($12) with fighting cock bourbon, amaro nonino, gran classico + kina l'aero, SRVs bar staff delivers. The Streaking in Italian ($9) - pueblo viejo añejo tequila, contratto aperitif, cardamaro + lemon was another solid choice. The cocktails go on to feature one with grappa and another with cachaca. I'm super impressed!

~~~ And now presenting the Arsenale ~~~

 Fresh Goat Cheese - tomato brodo, herb blossoms, cucumber. A stimulating, creamy, fruity first bite!

 Stuffed Piquillo Pepper - Asiago cheese, herbed bread crumbs. Our meal continues in impressive fashion with perhaps my favorite of SRVs chiccetti.

 Baccala Mantecato - salt cod, black bread, herbs, garlic. The black bread is squid ink, a creative vessel for a bracing bite of salt cod. 

 Mozzarella in Carrozza - preserved tomato, bonito. Those whimsical bonito flakes that move on their own and this melty mozzarella is a winning bite.

 Beef Tartare - off menu and i forget what came in this besides sunflower seeds and other nuts adding a playful texture contrast. We all loved it. 

Smoked Sea Trout - salsa bastarda, lentils, turnip brovada, lemon hollandaise. The trout was reminiscent of an arctic char or salmon and ever so slightly seared yielding a delicate piece of fish with smokey flavor.

Lamb Belly - this was everyone's first time having lamb belly, and wow is it rich and fatty. Crispy on one side, tender on the other, it was reminiscent of both bacon and pork belly, definitely with a distinct flavor. The carrot in pinzimonio, saffron yogurt and stone fruit helped cut the richness of the belly.

Strozzapreti - spicy lamb sausage, ricotta salata, kale

Creste de Gallo -  smokey tomato, pesto, pine nuts. Both handmade pastas are terrific. Works of art in fact. We take votes and the table is divided on which is the winner. No matter what, I want more pasta dishes from SRV, that's for sure.

 Biscotti Misti - venetian cookies & confections

Tiramisu - mascarpone, savoiardi, cocoa nibs / Caffé Corretto - espresso with a touch of grappa / Affogato - espresso, hazelnut gelato, gianduja

The only disappointment of the Arsenale tasting menu is the dolci as it comes with a forgettable biscotti misti. We ordered the Tiramusi and Affogato on our own and loved both. All three desserts are $8, so swap the affogatto in for the biscotti and the Arsenale is one of the best prix fix menus around.

The space is tasteful and uniquely designed - antique decanters turned light fixtures meet heavy barn doors and there's a dreamy patio out back. Also, the bathrooms!!

SRV Boston

569 Columbus Avenue

Boston, MA 02118

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

Eat at Journeyman

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.

Journeyman

9 Sanborn Court

Somerville, MA