Oak + Rowan

The next up and comer in Fort Point neighborhood is Oak + Rowan and this restaurant is something special. For an evening out with some of my favorite ladies they took such good care of us - and it was a long night fueled by multiple bottles of bubbly and lots of terrific courses.

Choose from six cocktails listed on the menu by type of alcohol: Tequila, Ginger Cider, Bourbon, Scotch, Vodka or Gin, made table-side from a fancy bar cart! I had the Bourbon -  which is a Swedish Punch with Zucca, lemon, honey + Angostura Bitters. Zucca is an Italian liquor made from rhubarb. This cocktail was on the sweeter side and proved to be a delightful apertif. 

Definitely order a cocktail here as one shaken or stirred table-side is a really fun way to start!

We were seated in a booth underneath the exposed light-bulb BWC signage which stands for Boston Wharf Company. I love the warm ambiance created in the lofty industrial warehouse space. 

We started our meal with a bread course worthy of splurging on, the Caraway Sourdough ($6) accompanied by homemade pimento cheese and salted molasses butter. This was followed by two really solid, well executed appetizer dishes, an Arctic Char "Pastrami" ($14) (not pictured) served over oat bread with smoked egg, pickled onion and kale and Pheasant Kotschoubey ($17) (above) with brussels sprouts, bacon jam and winter truffle. We also had a beautiful Duck ($32) entrée over a luscious sweet potato puree, grains, smoked pear and juniper.

A four course Pasta Tasting ($49) is offered on Thursday night only (fate!) so we had to order one for the table. Our waitress nicely paced the handmade pastas throughout our meal. The first three were unique and creative, while the fourth was a classic. All were comforting, thoughtfully prepared and delicious.

First Course: Passatelli | Brodo, Parmesan, Chive

Second Course: Garganelli | Braised Pheasant, Egg Yolk 

Third Course: Tortelli | Polenta Cheese Filling, Hazelnuts, Grape Must

Fourth Course: Lasagne | Smoked Bacon + Beef Bolognese, Arugula

The kitchen sent out a cheese course with compliments. I am so glad they did because as it turns out the cheese plates are impeccably done and not to be missed. We had Brillat Savarin Custard ($11) which is a Triple Cream from France w. honey + celerac and Bailey Hazen Blue ($9) a Blue Cheese from Vermont w. bacon jam, sourdough + port gastrique.  

Speaking of not to be missed, most of the desserts also fall into the realm of being special and alluring. One I would pass on is the Winter Citrus ($12) with grapefruit sorbet, granola, cara cara and lemongrass. Those ingredients didn't mesh so well for me. The next two were winners, though! Chocolate + Cashew ($12) offers a rich Taza Chocolate log with a quenelle of cashew mouse, mascarpone and topped with a brioche ribbon. The Yogurt Panna Cotta ($12) felt playful yet elegant with sweet and tart cherries, hibiscus sorbet, honey, pear, and a very pretty candied ice decoration that looked like a snowflake.

Oak + Rowan

321 A Street

Boston, MA 02210

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!