Wednesday, February 29, 2012

Chef Poe shakes things up at the Rattlesnake!

Since it opened its doors in 1990, The Rattlesnake Bar and Grill has been a hot spot.  People have gathered for after dinner drinks and a solid late-night vibe.  It wasn't until 2009 however, that people began to see it as a hub for its culinary exploration as well.  What constituted the change? Chef Brian Poe is your answer.  Arriving from his Chef and Director of Food and Beverage position at Seasons Restaurant (one of Lydia Shire and Jasper White's most memorable ventures) and a few globe trotting stints, Chef Poe decided it was time to make a change that would make our tummies happy at one of Boston's most loved establishments.
For about a year now, I have been hearing whisperings of the neat things coming out of Chef Poe's kitchen and after the Buritto Bowl II, I decided it was time for me to experience them! And so, this past week, I took a couple of friends and together, we were walked through some of Chef Poe's favorite menu items, by Chef Poe himself!
What intrigued me most about Brian's culinary style, is the marriage between South American and North American influences.  It was pretty apparent in all of his dishes.  The first dish, pictured above, was a prosciutto-wrapped tuna with queso fresca.  It came delightfully crispy, a perfect combination of salty meat with the freshness of the tuna.  A creamy corn sauce served as a cool condiment and the queso fresca made for an interesting contrast in texture.  I really enjoyed it!

After an interlude of Grilled Cornbread with a spicy queso fresco accoutrement, we were served a sampling of their grilled avocado salad topped with lobster-accented with lavender.  Although I love both avocado and lobster, I found the lavender to be a bit overpowering - with such a great, natural taste, I find lobster is best when served on its own...or with warm butter as a dipping option:)

The next dish was really tasty - a twist on your classic 'Brie en Croute' - with a side of charred beets, mushrooms all drizzled with lemon.  I surprised myself by eating every last bite, the cheese was superbly enveloped in a light and airy phyllo-like dough and the sliced, baked beets were a delicious accompaniment.
Going on to entrees, the Swordfish tips (not featured on the regular men) were served with mashed potatoes infused with olive tapenade and topped with spinach. This meal was very well rounded and will actually be featured on Chef Poe's upcoming and much anticipated new restaurant The TipTap Room..shhhh:)

Our final savory piece was ended up blowing me away. It was a lamb Osso Bucco served with mashed potatoes, a delicious tomato-influenced ragout complete with brussel sprouts and bacon and crispy baked kale crisps.  The meat was tender and easily fell off the bone (just the way I like it!) and the bright flavors of the ragout held up very well to the flavor of the lamb. And of course, as with any dish, once you add bacon...I am over the moon!

For dessert, and yes, we had room for dessert! (I believe it is a proven fact that we have a separate stomach for sweet endings.) A pecan tart, in a beautiful crust topped with cinnamon ice cream and surrounded by a sweet caramel sauce may have seemed too daunting after such a fantastic array of dishes..however, I somehow managed (and without any complaints) to polish off the entire thing.  The incorporation of black salt was genius as it made for a perfect contrast to all the sweetness. 
Chef Poe is certainly shaking things up in his kitchen.  I am so glad I finally got to experience some of his exotic creations first hand! Now, when I think of The Rattlesnake, I will not just think of grabbing a drink with friends, I will think of delicious, innovative food, from starters straight through to dessert.  Indeed, I would make a trip for pretty much any one of the dishes we were presented with that evening.
I cannot wait to see what Chef Poe has in store for us in his upcoming venture....the sky is the limit for this man and I intend on exploring it!

Friday, February 24, 2012

When a Chef invites you to dinner...

One of the things I value most about writing a food blog, is surprisingly, not just about the food.  Since I started writing this blog (almost two years now!), I have come to discover many new restaurants and hidden gems, I have explored and familiarized myself with new neighborhoods but most of all, I have come to meet so many different people.  Many of the relationships I have built in the past year have been thanks to my activities as a foodista in and around Boston.  It is truly enriching to meet people from all walks of life who share one common
A couple of months ago I became acquainted with Chef Joshua Lewin, newly appointed Executive Chef at Beacon Hill Bistro. Chef Lewin worked as Sous-Chef for BHB for about two years (a few months of which was under the direction and mentor-ship of Chef Jason Bond of Bondir) before being promoted.

This past week, Joshua and I did a bit of an exchange, he first came to a performance of mine at the Ballet, and I came by his restaurant a few days later.  As a performer, I always love having friends in the audience, it allows me to really project and dedicate my performance - and with what follows, you will see just how much I enjoyed his tasting seems like I got a pretty sweet deal. Then again, I would imagine that perhaps the life of a dancer is not so different from the life of a head chef; his kitchen being his studio and the restaurant...his stage - familiar faces in the latter might be just as rewarding!
My friend and I were due for dinner at 7:30, I arrived a couple minutes early and snagged a shot of the outdoor sign.  Beacon Hill is a great neighborhood and Charles Street ranks highly on my list of favorites:) Funnily enough, this was my first visit to BHB...I am glad I managed to wait until this invitation to try it out!

Chef Joshua had prepared an incredible menu, he had even printed out coursed menu cards with the date and our names! Talk about a keepsake:) The meal was designed to give us a broad grasp on his regular menu, something I really appreciated because I wanted to get the real deal! Our meal began with an amuse-bouche that definitely tickled my taste buds.  It was a 'honey mussel' which is a rare breed only found in British Columbia.  It was topped with salt crystals that brought out the unique flavors of the oyster while offering an interesting contrast. I am always amazed when something so small can be so full of flavor!  The mussel was accompanied by oyster mushrooms, tantalizing both in aesthetics and taste.
Our first course was a charcuterie board with an assortment of pates, lardo, meats and condiments.  My absolute favorite was the duck liver pate (pictured closest to the lens).  I paired it with the grainy mustard on the crunchy baguette.  The house-made fig spread was so delicious I ended up eating it by itself once all the other meats had somehow disappeared;) 
For the second course, we were presented with two dishes, above we have the Evergreen cured Gravlax (smoked salmon) with baby beets, frisee and faroese yogurt.  What I was most impressed with here was the incorporation of the beets, an item usually paired with goat cheese and hazelnuts.  Here Joshua strayed from the invariable smoked salmon, dill and caper number and dipped into his creative side, offering us a very refreshing alternate to a staple on most restaurant menus.

Also part of the second course was a 'Sandra Jean' Scallop accompanied by grapefruit, vanilla and brown butter. I am always a sucker for scallops, the brown butter and vanilla were subtle enough not to overpower the scallop flavir while allowing for a note of sweetness. I could have had five of these!

It is probably just as well that I did not have five because the third course consisted of hand rolled tagliatelle...and yes, those are winter black truffles you spy! (how spoiled we were!) The sauce with this dish was a light, creamy concoction that paired well with the other flavors, pepper was used tastefully and I once again found myself longing for more:)

Fourth we had the proteins come in, in style. Above was the Rohan Duck breast in a reduction with rutabaga and braised greens. The duck was soft in texture and strong in flavor; the skin, crispy and juicy. 

However, my friend and I both agreed that the Painted Hills Beef Short Rib had the upper hand.  A gentle pressure with my fork had the entire portion fall apart in a beautiful heap of tender, juicy meat.  Soft, buttered cabbage and red wine glazed carrots were such excellent compliments they could barely be referred to as 'sides'.  It was very difficult for me to pass along the other half to my friend...very difficult! 
As full as we were, we always have room for dessert.  Joshua kept his creative and inspired style all the way through.  For dessert, we were presented with a Spiced Parsnip Cake....I know what you are thinking, how could parsnip ever be considered for an ingredient in a dessert!? Well, as a testimony to Joshua, this cake was moist and spicy, sweet and light all at the same time. Complexity was added by the chocolate ganache covering, juniper ice cream and hazelnuts.  It was a dessert epiphany and as it turns out, Joshua was a bit nervous about this empty plate assured him the risk was worth taking!
We finished the meal off with some vanilla ice cream 'a la mode'...aka on its own:) It was delightful.
I think by now I can say that I have been to fair number of restaurants and experienced a good number of tasting menus.  Few, if any, could parallel the experience Chef Joshua put together for my friend and I this past week.  The balance of ingredients not only within each dish, but also from course to course show off his culinary intuition, expertise and passion.  Best of all, most dishes can be ordered from his regular menu, so a tasting menu like this can be recreated - although perhaps in more than one visit!
After only 6 weeks as the head of the BHB kitchen, Chef Lewin has already honed his menu and individual style, he has apparently found a niche where he can be free to flourish!
It is because of Chefs and friends like Joshua that I am so enthralled and committed to Boston's food community:)

Monday, February 20, 2012

Jumping on the Ramen Band-Wagon.

Boston seems to get mixed up in food crazes, just like the rest of the world.  The only difference is that we tend to lag behind most of the time.  As the wise always say however,  'Better late than never!' and with the most recent food fad to hit the Boston area, I would concur!  
For a couple of months now, there has been a huge buzz going on about Ramen, the popular noodle dish from China. (Many people think it is from Japan, but it originated in China in the early 1900s).  Ramen became a huge popular sensation in Asia during the 1980s when 'instant' ramen was invented.
Here we are now, 30 years later, and Boston has decided to jump on the Ramen bandwagon! Apart from ramen shops in Chinatown that have been around for a while, the new found Ramen craze can largely be attributed to the new Guchi Midnight Ramen Pop-up.  I have yet to make it to one and am still kicking myself for giving up my invitation to their opening weekend - I thought it would have been really tough to start my first week back rehearsing with a 12:30 am Ramen I am not so sure...
However! I did say this was becoming a trend and I was not lying!  Freshly renovated Uni has also started a 'late night ramen' extravaganza.  Theirs is a little more regular, being served Thursday-Saturday every week from 11 to closing.  

 I am happy to say that I have at least made it to this ramen event and it just so happened to be after a performance of Simply Sublime, so I really had an appetite! Myself along with a bunch of show-goers traipsed over to Uni for some indulgence at midnight:)  
Uni's renovations are subtle but effective, they have changed the paneling in the walls to light wood which gives the whole place a more 'sashimi bar-esque' feel.  Low Japanese-style seating is also a new addition.
Chef Oringer's idea for the Late-night Ramen was to bring everything down a notch to allow for a more casual experience.  One detail I really like is that the menus are written out on pieces of cardboard:)
 Although Ramen is the main attraction, there are other little tid-bites that I found equally delightful.  Above we have some deep friend chicken skins with flavored rice sandwiched in between.  These were tasty and salty, great ways to hike up that Ramen thirst:)
 My personal favorite was actually their steamed buns of which they had two flavors, the pork belly (um...yes!) and the duck. Both were beautifully seasoned with extra crunch coming from pickled vegetables in the pork belly and a layer of fried skin for the duck. I just really love the super doughy texture of the somehow feels like being a kid again!
Once we had finished our 'amuse-bouches', our ramen arrived.  Traditionally, ramen comes served heaping in big bowls.  You are faced with a massive quantity of steaming broth topped with various accoutrements.  At Uni, the serving is a little small, but the taste is actually quite commendable.  I ordered the umami which comes with BBQ unagi (eel) and a somewhere between hard and soft boiled egg, traditional of most ramen dishes.  The noodles were very well cooked, the unagi was a delight, I did, however, find the broth to be a bit too thick, it was almost like a curry...a very tasty curry though:)
All in all, it is a fine option for late night diners - I know I would return without much need of convincing.  I would be happier still if the steamed buns were not 8 dollars each, a price point I think is a bit unreasonable, given their desire to create an authentic ramen house feel.  The bowls of ramen at 10 dollars is a better ratio.
Either way, I know I will return without much need of convincing and although Boston is a bit late...I can truly is most definitely better than never!

Thursday, February 16, 2012

J.M. Curley's - a new hideout perfect for post-performance libations:)

After a performance, my hunger for artistry and performing is usually filled, but my belly begs for attention.  It is always good to know where you can go for a good meal, drink and general 'detente'. In the theater district, it is sometimes difficult to find a place that offers all three...especially when you are not looking to spend a whole wad of money and when you are nearing that ominous 'kitchen is closed' time.  You can thus image how happy I was when I ventured to JM Curleys after our Opening Night of Simply Sublime and was met with a restaurant/bar with huge post-performance potential.  
Located down the alley of Temple street, JM Curley's is really easy to miss. It has a modest and strictly no frills front. Once you are in, you find your own seat and in not much time at all, someone from the team will come over a greet you.

Greetings at restaurants usually involve a polite hello, some subsequent inquiries and water.  At JM Curley's, you also get a batch of their 'flavor-of-the-day' popcorn.  Upon my first visit (yes, because I have since been back!), it was garlic popcorn and on my return visit just two days later, it was gingerbread. (!!!) It's really fantastic and much needed, because, as I mentioned earlier, after a show, I have a dangerous appetite...and snacks to keep me happy while I wait for my food are essential.

Another key component, is of course the bar, and again, JM Curley's excels not only with its great list of local brews, but also with its craft cocktails.  Bar manger Kevin, has come up with a few excellently made cocktails.  I have tried three thus far and all have since ranked as some of my favorite drinks in Boston.  Above, we have the Hemingway Heat, made with rhum agricole, grapefruit juice, maraschino, lime and jalapeno. My personal favorite is the Dark and Stormy - Dark rum, ginger brew and lime with a sugared rim.  Kevin however, recommended some of his house specialty Gin and (house made) tonic - Plymouth, Yellow Charteuse, Quinine Bark Powder and citrus.  I am not always a fan of Gin and Tonics...but this baby is in a class of its own! All priced at 9 dollars, these cocktails make for perfect libations anytime, any day!

For food, we ordered their baby spinach salad with pralines, charred red onions, goat cheese and candy apple vinaigrette.  I also tried their baby iceberg salad which is a half head of lettuce, topped with croutons, hard-boiled egg, pickled beets, bacon and pop's Russian dressing.  I liked both, but the latter had perhaps a bit too much of dressing.

Of their snacks, we tried their deviled eggs which were creamy and delicious, topped with spring onions and ham. I don't usually love deviled eggs, but again, as with the Gin and Tonic, these are quite different from the usual congealed mounds you get at the buffet salad bar!

Continuing in the trend of delightful snacks were their deep fried pickles, again, another hit! The pickles were sliced just the right width and coated in a very light but very crisp batter. It is so easy to over coat fried pickles and you end up loosing the intended effect.

We also tried their Brussel Sprouts with Duck confit and Gruyere as well as their East-by-dirty-South Yams which come topped with marshmallow and candied pecans.  Although both sides were top in taste and novelty, they did not do so well in the limelight of my I left those pictures out:) With all the juicy goodness however, we decided an order of house made pretzels was necessary - and they were! 
We tried many things and none disappointed. 
I don't usually see myself as a 'regular', there are so many places to try out! With JM Curleys's, I think that trend may be broken. In the first week of shows, I frequented this spot twice and both times I came out completely happy and satisfied.  The fact that they have a daily PB&J, alcoholic milkshakes and bacon peanut brittle pretty much seals my fate...more visits are to follow.  Perfect timing too, our Spring Season is just getting heated up! Stop by JM Curley's before or after the show:)

Sunday, February 12, 2012

Celebrity Chef Series at Stella!

 In the restaurant business, Monday nights are known for being the 'off' night - people are usually still recovering from their weekends, or trying to get their minds around the inevitability that is the rest of the week. Monday nights in restaurants are thus usually quiet and relatively low key.
This is the exact opposite of what has been going on at Stella every Monday since the New Year. For its third year in a row, Stella holds a Celebrity Chef Series in which a different 'Celebrity Chef' from around Boston is invited to come up with a multi-course meal to be served on Mondays.  Chef Evan Deluty really has a fantastic initiative on his hands.  While you can still order from the regular menu, the bonus of experiencing a different chef's culinary style and inspiration every week has really been drawing in the crowds. 
 Last Monday, it was Chef Louis DiBicarri of Storyville who cooked up a  fantastic four course meal.  He certainly had Stella buzzing with South End locals, fans and friends of both Head Chefs and food enthusiasts.

 First course: Guanciale (delicious, crispy bacon), fried brussel leaves and fennel pollen served under a beautifully soft-boiled egg with toasted focaccia.  It was a perfect sample of a dressed up breakfast:)

 Next we had a mushroom and roasted red pepper linguini.  This pasta dish was served almost like a soup (I assume this was intentional), the broth was certainly delicious and the three large mushrooms were plump with the jus. I really enjoyed the colours, they were perfect for winter.

 For the third course, Chef Louis came out with a White Sweet potato soup topped with pomegranate seeds that added a surprising burst of tang and creme fraiche to balance it all out.
 The piece de resistance came next, it was a sizable cut of Veal Osso Bucco with saffron potatoes and escarole.  I don't often eat veal, but Chef Louis' meat was really prime, I thought it was cooked to a lovely reddish brown, it fell apart at the slightest pressure and you were left with the bone which - to further my delight, was filled with bone marrow!
I really enjoyed this dish...and somehow finished every last bit of it!

As a sweet ending, I thought Chef Louis was very brave in baking up batches of half-baked chocolate chip cookies.  Although this sounds pretty juvenile, I happen to think that baking a good chocolate chip cookie is quite a challenge. It can be too hard, too crunchy, not enough chocolate, not the right contrast between chocolate and batter....etc. Chef Louis' cookies were beautiful. He managed to nail the crispy outer rim with ooey-gooey goodness on the inside. The bitter-sweet chocolate chips married perfectly with the sweet batter.  My friend and I asked for a scoop of vanilla gelato to top it off which I really think is a necessity.
I enjoyed the entire meal; it was different, delicious and there was certainly no pretension.  Dishes were honest and delightful.  When chefs are let loose and free, you really get to try something fun.. priced at 40 dollars this series is a definite win both for restaurants and their patrons.
I can't think of a better way to start off my week - and lucky for us all, this Monday Chef Will Gilson is up and rumour has is going for 6 courses!

Wednesday, February 8, 2012

Burritos at their fiercest!

With the Patriots' loss at the Super Bowl on Sunday evening, it made for a bit of a sad ending to an otherwise great weekend. Monday, a hard day by any stretch, becomes that much more difficult when you know your team came so close to winning that shiny trophy....however, it would be an even bigger shame to let this bump in the road overshadow a different kind of Super Bowl that was in fact, a tremendous success this very same weekend.
On Saturday, at Poe's Rattlesnake Kitchen and Bar, the Burrito Bowl was held for the second year in a row.  This event is thrown in honor of the Super Bowl, bringing together some of Boston's finest chefs and their own renditions of the infamous 'burrito'.  With good food, friendly faces and some fierce culinary competition, this is the kind of Super Bowl I can really get behind!

The competitive spirit started early as I raced to get in line before the doors opened to the public.  The event had sold out a couple of days I knew I had to be on my A game;)
  Luckily, Justin, a kindred food blogger, was in line just behind me, it was a nice opportunity to catch up without being distracted by endless burritos:)
Once the doors did open, I wasted no time trying to get a few good shots in before the rest of the crowds filtered in. 

The Boloco team had prime real estate, with their station set up right up front and center. Jason Hutchison had prepared a 'Chorizo con papas' burrito, served with tortillas and some very spicy salsa. It was a great way to kick off:)
The way the Burrito Bowl is set up, each Chef has their station where they prepare their concoction and hand out sample-sized portions (although some of the 'sample' sizes are incredibly generous...not that I am complaining!).  Guests are given a voting card and just before the end, all votes are tallied to determine the winner and esteemed Burrito Bowl Champion.
Although everyone performed well, a couple of Chefs really stood out and made my final decision difficult. Chef Jon Gilman of Church made a mean 7-layer dip burrito. It was a seven layer goblet of intrigue that came garnished with a spinach tortilla chip and a piece of pork belly. I really loved this number, the pulled pork at the bottom was absolutely delicious. I think it would have been much stronger if it was somehow easier to get all the flavors at once... 

Chef Marc Orfaly from Pigalle made a really delicious and subtle Kimchi burrito.  The kimchi made for a delicious hint of tangy spice and the spicy mayo on the side was the perfect 'moist maker'.  I would have preferred it if the rice was more seemed to be a bit of a bland filler that took away from the killer kimchi.

Chef Erwin Ramos of Ole was busy firing up some of the world's most complicated burrito bowls. I can't actually remember what all went into them. I can recall a layer of rice and black beans, two different kinds of meat, (pork I think...), fried plantains (boy am I a sucker for those!), jicama slaw....some very delicious corn lasagna and various salsas...

Although some elements of this bowl were really fantastic (plantains and corn lasagna), there was a bit too much going on for it to be truly effective...

The Chef I was most impressed with turned out to be the Crowd favorite. (The judge's award went to Andy Husbands of  Brian Roche of Lolita somehow managed to create a bowl that kept me coming back for seconds...and maybe even a third;)

On a bed of truffle risotto, we had sauteed mushrooms, a beautifully cooked beef (I don't know how they managed to cook this meat just so at such a big event!) drizzled with a sweet sauce.  Here and there you would find a crunch from crispy fried pork rinds and yes...that dusting on top is a cluster of gold specks.
This dish was really top notch, the flavors were different and creative and worked together to bring about a wondrous ensemble.
Chef Roche managed to circumvent all the challenges that are inherent in such off-site competitions - his bowls were all presented in the same, consistent manner, each was treated and garnished individually, each produced the same high level quality and taste.
At events like these, I always come out feeling completely full - but not just from the food, but also from new, fresh takes on some of my favorite restaurants in Boston. I am also always filled with new spots to check out. Freshly added to the Foodista Archives are restaurants Church and Ole. Repeat visits are also in order for Pigalle and Lolita:)
So even though one Super Bowl did not turn out quite right, I can get on with my week in peace knowing that at least Burritos are properly attended to:)
Congratulations and thank you to all participants of the Burrito Bowl II, it was a fantastic event and I cannot wait until next year! A special thanks to Brian Poe for hosting:)

Friday, February 3, 2012

The Heart of the Honey

On Thursday, 2nd of February, Upstairs on the Square collaborated with Follow the Honey to create a four course dinner inspired by the incredibly versatile condiment. When one first thinks about a 'Honey dinner', one might be inclined to think it would be an overly sweet experience...I myself was a bit curious as to how it would all play out. I can tell you right off the bat however, that this dinner, put together by Chef Susan Regis and Mary Canning (owner of Follow the Honey), was exquisite, using different species of honey to bring about attributes and flavors in each dish.

Before we delve into the different courses, (featured in the menu above), let me just comment briefly on the novelty of the evening for me.  For one thing, it was my first time at Upstairs on the Square, (embarassing...I know!) and for another, well, it would be my first time really exploring the culinary versatily to be found 'honey'.

As soon as I walked into the place, I knew it was something quite different. I would probably best describe it as walking into Alice's Wonderland - there are fun and quirky decorations coming out of the walls, warped mirrors here and there, and the colours are just fantastic! It gives everything a very whimsical feel - once you step in here, Harvard Square falls into thin air - you are transported! 

 The meal, which began with some Mead and a trio of cheeses with different accompanying honeys, was on the third floor and was arranged in group tables. My friend and I were at a table with a young couple who actually keep two bee hives (another first for me!) and some recently retired high school teachers. I always love meals of this kind, you get to meet and connect with some very interesting people!
The first course, pictured above, was a Popover with Organic White Volcano Honey, a light mix of greens, sliced radish and a roasted chestnut.  The cheese trio had already got my taste buds going and this dish continued the trend. The crispy popover was light and warm, and in the middle (very like a volcano:) ), there was a pool of warm volcano honey. The two came together in holy matrimony. I was enthralled! 

 The next dish was probably the highlight for me, and my friend, a huge fan of anything containing pork belly, agrees. This dish combined two of my favorite things: scallops and pork belly. The P Town Scallops were Honeycomb topped and amidst a Green River ambrosia mead.  The different tastes and textures in this dish were a salute to the cunning of using two different kinds of honey. The pork belly itself was probably some of the best I have had. The top was perfectly crispy, the belly was almost liquid it melted so readily in your mouth and the meaty part was tender and sweet. I could have had five of these dishes no problem.

 The main course was a duo of Clementine Dusted Duckling. It was served atop a huge and juicy caramelized endive and honey dragee almonds. It came with a honeyed brioche filled with soft, sweet honey butter. This dish was very nicely compiled (even though I did not manage to get a good picture...), the duck was well cooked and the reduction was not too sweet. I reveled in the honey dragee almonds which added a surprising crunch. My favorite part of this dish however was the endive, which was bursting with flavor.  

To finish everything off, Chef Regis was very clever to end with a Panna Cotta - which is Italian for 'cooked cream'. It would have been a mistake to make something too sweet, but this White Gold Panna Cotta was refreshingly creamy, topped with a perfect crunch from honey caramel corn and a spicy peanut mix.
The whole meal was sublime. It was all tied together at the end with a little honey caramel truffle.
My only reservation was with regards to the wine and cocktail pairing. Apart from the very first pairing - the Bee's Knees - a cocktail with Gin, Honey and Lemon, all the others fell a little flat. It was most likely because the meals themselves were so outstanding.
All in all though, this adventure was very special.  Mary, owner of Follow the Honey has a fantastic approach to her passion. Just with the opening of Follow the Honey, she has already gotten people thinking differently about an ingredient many just think of as a sweetener for tea. With this new found partnership, Mary and Susan have begun to pave the way towards a very sweet, but very substantial future:)
I also can't wait to go back to Upstairs on the Square for some of their fun Events:)