Country Mile | Watertown

 

Country Mile is OUTSTANDING. It is brand new from a husband and wife (chef + front of the house) duo from Vermont. I guarantee you will see it on all the Best of Boston lists in 2019. I was not into mocktails throughout my pregnancy but the bartender here does them justice; they are exceptionally crafted and were the price of an actual soda. (Although perhaps this was a birthday deal?!) The group can vouch for the cocktails being fantastic, too. 

I have included a photo of the menu since four of us shared about half of it. You will literally want every vegetable dish in that first section. I'm still swooning + Happy 35th Birthday to me!

Curried Mussels + Japanese Eggplant

Gimlet Mocktail

Black Trumpet Mushrooms

Lomo w cave aged Gruyere

Seared U10 Scallops

Chocolate + Cheese dessert plate

Country Mile

136 Belmont St

Watertown, MA 02472

Nautical Gin Celery Gimlet

Nautical Gin embodies a spirit I can identify with - that of exploration and to never stop discovering. They searched the world to uncover exotic ingredients for this gin, one of which is a rare coastal ingredient called Pacific Kombu that delivers a subtle hint of sea salt. This special ingredient also the inspiration behind the name.  

This gin presents with aromas that are bright and floral - there's hints of juniper, rose, pepper and lemongrass. On the palate those juniper berries from Croatia lend exotic flavors of pepper and spice, while coriander seed from India delivers notes of citrus peel and sage. The Pacific Kombu is a sea vegetable / edible kelp imparting that subtle hint of sea salt and minerality, leaving you with a clean, smooth, refreshing finish. Overall, Nautical is a powerful yet elegant gin.

Nautical Gin is the perfect starting point for the classic lime based Gimlet cocktail. I thought the clean, refreshing and not overpowering vegetal taste of celery would harmonize with the gin as they embody similar qualities. To make celery juice I pureed two sticks of celery in a food processor and strained through a fine sieve. 
The addition of Green Chartreuse imparts a nice touch of sweetness and complimentary herbaceous notes. Then, there's the Brennivin - an unsweetened Icelandic schnapps or an aquavit - made from fermented grain and flavored with caraway. We discovered Brennivin while traveling in Iceland and seeing as how Nautical embodies that worldly, exploratory spirit, Brennivin felt like a natural pairing! Finally, this dynamic gimlet deserves a dash of Fee Brothers Celery Bitters.  
Nautical Celery Gimlet

1 1/2 oz Nautical Gin
1/4  oz Green Chartreuse
1/4 oz Brennivin 
3/4 oz fresh lime juice
1/2 oz celery juice
1 dash Fee Brothers Celery bitters 
garnish: sea salt + lime wheel  

Once you've made the celery juice, simply shake all ingredients with ice and strain into a frosted glass. I tried a couple variations of glassware and found it more enjoyable to sip this gimlet from a dainty, delicate piece. 
What transpires is a bright, herbaceous, citrusy cocktail that awakens the palate with a contemplative and distinct taste. The more you sip and become accustomed to all the flavors it leaves a soothing finish that lingers thoughtfully on the palate. 

This cocktail was created in partnership with Nautical Gin and is entered into a cocktail contest the brand is hosting.

To vote for my cocktail please like it on Instagram, Facebook and Twitter!!!  

Red Cat Kitchen @ Ken'n'Beck | Oak Bluffs

Our night on Martha's Vineyard celebrating Alex's 30th Birthday was one for the books. The Red Cat Kitchen at Ken'n'Beck came highly recommended for dinner. We decided to partake in the Chef's Whim Tasting - which is strictly for folks with zero food aversions or food allergies. The entire table must agree to participate and decide on a number of courses (we chose four). Chef-owner Ben Deforest calls it The Wild Ride.

Lobster Bisque | the late great Stew Rounsville's recipe

Island Smoked Bluefish | baby heirloom tomato salad with grilled bread, preserved lemon and extra virgin olive oil

Tempura Salmon | sweet corn risotto, watermelon, cucumber & feta salad

Grilled Porterhouse | fennel ver jus, whipped sweet potatoes & grilled asparagus

Cocktails: Basil Gimlet and Sazeracs

This was unanimously one of the best meals we've had in a long time. And that was perhaps some of the best lobster bisque I've had, ever. Every course was special - well thought out, creative and perfectly executed. The vibe of this tiny spot with low lighting, chill music, and eclectic artwork from local artists can't be beat! 

Red Cat Kitchen

14 Kennebec Ave

Oak Bluffs, MA 02557

weekend eats: Antico / Citizen Pub / Clover

It was a warm Friday evening on the cusp of a long weekend ahead. Adam and I ventured up to our buildings roof deck to kick things off. We snacked on brie, smoked gouda, crackers, pancetta and a bowl of olives. After a few hours of sipping Peroni and basking in the late evening sun we headed to the bar at Antico Forno. A glass of Pinot Noir and one of their brick oven pizzas with house made ingredients hit the spot. I know this is not the first you've heard me rave about them. We enjoyed the La Capricciosa ($15.50) with homemade Italian sausage, mushrooms, artichoke hearts and homemade mozzarella with a plum tomato sauce. For dessert on the walk home a stop at Gigi Gelateria! The first gelato of the season tastes like heaven. I'm always mixing and matching flavors, tonight I got creamy vanilla and pistachio. 

Saturday night rolled around and we met friends for dinner at Citizen Public House & Oyster Bar. It was my first time at this Fenway neighborhood tavern which opened in October 2010 by the same owners as our beloved Franklin Cafe in the South End. Trendy and casual, I was into the ambiance and definitely impressed with the caliber of food and drink. (Although the service and timing could use some work.) Enjoying the company of friends we had not seen in awhile and considering the dark atmosphere, I kept the camera flashing to a minimum and took only one photo:

DUCK FAT FRIED GAME HEN | w/truffle corn spoonbread + gravy ($19)

Fry anything in duck fat and I'm instantly a fan - i.e. the Brussel Sprouts at Craigie on Main, the French Fries at Aragosta. Who knew the next temptation would be a game hen. The duck fat appeal is one that gives a rich, distinctive flavor to anything it touches. It elevates an ingredient to something phenomenal. While crispy skin encases the succulent and juicy meat of the hen, the duck fat adds a silkiness more varied than butter, a new depth of savory. In short, it makes this dish one worth bragging about.  

Considering this is an oyster bar, you better believe that one each of the daily bivalve offerings preceded my hen. There was a Summerside from PEI, Canada, a Ninigret Cup from Charlestown, RI, and a Penn Cove from Hood Cabal, WA. The oyster is certainly celebrated here as these were sensational. 

Their is no lack of love in the cocktail department: they've got Swizzles & Smashes, Highballs & "Down" Drinks, Shots & Combos, 75 types of Whiskey and more. I had a really tough time deciding but eventually it was the Granny Smith Gimlet ($11) from the "Up" drinks menu that I happily sipped. Combining Reyka Icelandic Vodka with fresh green apple, ginger, fresh lime juice and demerara syrup, it was a blend true to granny smith in all her green apple glory. They also boast a worthy selection of draft beer and for my second drink I sipped the Pretty Things Seasonal - an East India Porter with amber roasted malts and bold hoppy flavors. 

Citizen Public House & Oyster Bar is worth checking out if you're in the Fenway neighborhood. The spacious sidewalk offers al fresco dining while indoors a circular bar is flanked by large comfy booths, banquettes and even a gas fireplace. If I lived nearby I would happily become a regular.

Citizen Public House & Oyster Bar

1310 Boylston Street 

Boston, MA 02215

I discovered on Sunday afternoon that Clover Food Lab is pretty awesome. It you find yourself hungry in Harvard Square looking for an affordable, fast, healthy lunch option, look no further than the infamous Boston food truck turned permanent food lab located at 7 Holyoke Street. The menu is small, the food is all vegetarian and mostly organic, the space is clean and the staff is helpful and efficient. I drank a Basil Limeade ($2) - this just made batch wasn't too sweet, nor too tart, it struck a nice balance and was especially thirst quenching on an 80 degree day.To eat I ordered their signature Chickpea Fritter ($5) which is a soft chewy whole wheat pita stuffed with excellent falafel rounds, loaded with pickled onions, carrots, cucumbers and drizzled in a tangy yogurt sauce.
I ate the entire pita and did the best I could on an order of the Rosemary French Fries ($3).You get a ginormous portion of just cut PEI potatoes hand tossed with rosemary and sea salt. These fries alone could make a meal. While not your ordinary fry, they actually embody a soft and very potato like quality - think less traditionally crispy, more baked potato-esque texture. At least, that is how my batch tasted and I thoroughly enjoyed it.What a weekend of fantastic city eats; from North End brick oven pizza + gelato, to an indulgent meal in Fenway to a healthy lunch in Harvard Square. I can't believe it is Thursday already! Hope your week is flying by and it is onto another beautiful weekend....

Bergamot

Situated on the Somerville Cambridge line on the outskirts of Harvard and Inman Squares is Bergamot. For me to get there means a walk from the North End through Beacon Hill to access the outbound red line train - a subway ride to Harvard Square - and just about another mile walk after that. Truth be told, I don't mind a longer walk, especially through a charming residential neighborhood. But it still begs the question, is this out-of-city-limits restaurant worth the journey?I write about a lot of restaurants and while I attempt to portray in a positive light any and every establishment that makes a valiant effort, I'll let you know when something falls short be it a certain dish, a component of one, or even the service. But I must say, nothing makes me happier than when I don't have to. Bergamot is one of those restaurants that shines in absolutely every aspect of the dining experience.This past Sunday evening with dining companions Amy, Emily, Megan and Meghan, all of whom have been fortunate to dine here in the past; I was thrilled to partake in what became a sampling of almost the entire menu. (Yes, you're in for a long post.) Bergamot serves progressive American cuisine focusing on the use of locally sourced international ingredients. In other words, they incorporate exotic or unusual foods into familiar and approachable dishes. And be as it may no easy feat, every dish was outstanding and modestly priced to boot.

We started the meal with an Amuse Bouche of golden beet, creamy goat cheese, tangy pickled onion and chive. This bite preceded the appetizer course in splendid fashion.

{Appetizers}

A vibrant slice of smoked salmon cured with peppercorns and coriander is the Salmon Pastrami ($11). Rolled into a loose cone-like formation and plated over Boston brown bread spread with Devonshire cream, celery jam and honey mustard meringue, a visually stunning, aromatic, and equally as delectable plate earns high marks. The flavorful and firmly tender Grilled Marinated Shrimp ($12) sat over a lightly dressed bed of romaine, red cabbage and frisee dotted with Picholine olives, Satsuma Tangerines, feta cheese and pistachios. The picholine olives sparked intrigue as they had been breaded and deep fried. The Satsuma tangerine is reminiscent of a mandarin orange with a particularly delicate flesh, added a tiny burst of sweet citrus to compliment the slightly bitter greens and tangy feta cheese. Showcased in the next appetizer is a farm raised delicacy of Grilled Griggstown Quail ($12). Chef pairs the gamey bird with a chickpea manchengo puree, chorizo dust, napa cabbage and piquillo pepper vinaigrette. While the counterparts were excellent, this dish truly allowed the quail to stand out. You really got a sense of its more unusual sweet nutty flavors and delicate texture. I saved the best appetizer for last. Really, they are all best in my book, but this Berkshire Pork Belly Ravioli ($12) was outstanding. Plump semi circular raviolis enveloping tender pork belly are placed atop a rich cream sauce and generously sprinkled with pistachio and crispy shallots. Central to the plate are some braising greens and flanking the outskirts would be quince, a sticky sweet fruit that is reminiscent of a dried cherry except more juicy.

A bottle of Schloss Mulenhoff Dass 1st Müller-Thurgau - a dry sparkling white wine from the Reinheissen region in Germany offered a light body with floral and mineraly notes.

The wine was a perfect pairing with the appetizers which seek to push culinary boundaries and spark intrigue. They leave you with a lasting impression that you'll remember not only up until the entrée course, but long past it.

{Chef's compliments}

Bergamot is run by Chef/Co-Owner Keith Pooler formerly of Harvest and Scampo. In addition to paying our table a visit towards the end of the meal he took the time to prepare a scaled down version of the Pan Roasted Rainbow Trout entrée for each of us to taste. The fish had an extra crispy skin with savoy cabbage, celeraic and a beet fondue.

{Cocktails}

Because they came so highly recommended we decided to pair cocktails with our entrees as opposed to more wine! Between the five of us, three went with the Chambery Gimlet ($10) Beefeater London Dry, Rosemary, Lime, Dolin Blanc Vermouth and two of us, myself included chose the Momisette Sour ($10) Genever, Pastis, Orgeat, Classic Egg White Sour. I just love the soothing froth of an egg white in cocktails! The anise flavors of the pastis surprises the palate, throwing off the traditional sweet and sour balance of this cocktail in a good way. A very good way.

{Entrée}

The Hudson Valley Duck Breast ($28) was cooked to a rosy-pink medium rare, tender and robust with a crispy skin intact. The dark meat is evenly sliced and plated to resemble a work of art, the potato laced jus and green garlic adding abstract visions.This dish has a lot going on and all of it works. Juxtaposing the duck is a mustard and panko crusted braised endive offering a complex bitterness. Layered over the top would be the distinctly moist and earthy Maitake mushrooms. The rest of the entrees earned equally high marks. From the Roasted Lamb Top Sirlion ($29) to the Plantain Gnocchi ($23) and the West Coast Halibut ($28), everyone was pleased with their dishes.

{Dessert}

Hazelnut Baklava is not a regular menu contender but a dessert special this evening. Baklava takes to a distant vacation in Greece - but it is not one of my go-to desserts. This one is a sure rival of any I tasted over there. The buttery sweetness, nutty crunch and creamy goat cheese were lovely. 
Bergamot Scented Panna Cotta ($8) - now this is my go-to dessert! Not a Bergamot scented Panna Cotta per se, but a panna cotta in general. Accompanied by a refreshing grapefruit sorbet over a bed of finely crumbled almonds accented with a forest green tarragon emulsion, I was nothing short of impressed.

The majority favored the Chocolate Chipoltle Cake ($10) for its intense combination of rich chocolate with a deep smokey spice. The torched marshmallow and sprinkle of peanuts added to the affections.

We didn't order the Carrot Cake ($9) but in another generous gesture chef sent this out with his compliments. I was delighted to sample this dessert after witnessing the presentation of three tiny cakes boasting rum soaked raisins sandwiching silky cream cheese frosting topped with crispy carrots. It was fantastic. If you are a carrot cake fan, this dessert is for you.

Last but not least, a taste of the Meyer Lemon Beignets ($9) rounded out the dessert experience. How can you pass up a one that offers tequila ice cream, never mind lemon curd filled bites of goodness dotted with cocoa nibs and espresso glaze? You can't and you shouldn't. 

After we settled the bill a plate of Lychee pâte de fruits (small bite of jellied candies) were delivered. This subtle gesture was final a reminder of the thoughtfulness and attention to detail that was exhibited throughout the evening. I was so captivated by it all that I forgot to take a photo of the interior. {Photo compliments of Tim Llewellyn}

The service at Bergamot embodies refined hospitality to a tee. The wine list is expertly paired yet unconventional. The bartenders are dedicated to the craft of cocktails. The chefs innovative plates showcasing classic technique with locally sourced ingredients leave lasting impressions. The desserts stand in a class all their own; sublime and ethereal. The rustic simplicity with industrial ceilings meeting white linen tablecloths gives the space a homey neighborhood feel while maintaining a classiness all its own. Not only is Bergamot worth the trip, I would highly encourage one. It would be an absolute shame to miss it.

Bergamot 

118 Beacon Street

Somerville, MA 02143