DRUNCH - at West Bridge

 Congratulations! You have successfully made it through the mad dash to Christmas. 

Although the excitement (and for some people, stress) of Xmas has passed, next on the list is New Year's.  For us at the Boston Ballet, we are in the midst of our final nut cracking stretch...

I admit, I have not yet solidified my plans for New Year's eve, however, I can proudly say that I have my plans set and ready for the morning after, and they involve a hearty feast, drunken lunch...or Drunch, at West Bridge restaurant in Kendall Square.

I think it is a comfort to know that regardless as to where my plans take me on New Year's Eve, I have a very solid plan to catch me on the 1st, and I cannot think of a better way to kick off the New Year than at one of my favorite restaurants.  I have been multiple times since it opened last spring and have enjoyed every one of my visits....especially seeing as each visit includes one of their infamous 'Egg in a Jar' numbers..pictured below.

For Drunch, West Bridge will be holding three seatings; 1 pm, 3 pm and 5 pm.   With the very reasonable price of 36 dollars a head, guests will be treated to a whole selection of exciting and delicious options.  The main attraction will surely be the carving stations featuring whole hay roasted sirloin and maple and bourbon goose.  Alongside of these beauties will be confit potatoes and pickled slaw.  On top of that, guests can select one more entree dish from a menu created specially for the occasion.  Think biscuits and sweetbread gravy..or ham and cheese waffles with whipped bechamel and maple syrup perhaps?

Bar manager Josh Taylor will also be serving a signature New Year's day remedy, and this in particular has me very intrigued. A cocktail remedy? Sounds a bit like an oxymoron...

For me, a Drunch date at West Bridge will be a celebration of more than just the first day of 2013, it will be a cheers to a successful Nutcracker run, the start of a much deserved two weeks off and most of all, it will be an introduction to West Bridge for my dad, who will be visiting me from Liverpool, UK!

Call 617-945-0221 to reserve your spot now:)

Staff Meal - After Dark @District

When you are in the 5th week of a 6 week Nutcracker performance run, you get certain things down to a fine art. Any kind of routine, like for instance, my pre-show preparation or post-show wind down, I have pretty solid.  What becomes less apparent and in fact a bit of a challenge, is stepping outside of that box every now and then when the circumstances warrant, to shake up that structure.

As any one of us who is subject to the 'routine act' know, shaking things up, though hard, can often prove to be just the thing you needed, both mentally and physically.

Lucky for me, Staff Meal, one our prominent Food Trucks in Boston, has been working after hours to make such an 'outside the box' adventure in cuisine possible.  With a kickoff this weekend, the guys from Staff Meal have been popping up at District, a nightclub in the Leather District with a menu as interesting as the choice of venue.

When my friends and I first showed up, around 10 o'clock, the club had already been pretty packed with other dinners experiencing the special menu. Starting at 6, they serve food until 11, but guests can linger until 2 a.m. when the club itself closes.
It was a very curious thing, walking into a nightclub in search of food.
For a moment, I actually thought we were at the wrong place, but then one of the staff whispered to us, 'they are here', and the whole thing became even more shrouded in intrigue:)

Being friends of  Adam and Patrick, the two minds and bodies behind Staff Meal, and being the last reservation, we were treated to their whim and presented with an assortment of delicious and pretty crazy plates. Uncharacteristically, I didn't even look at the menu.

We started off with stuffed, fresh sardines, followed by the Chinese sausage steam buns with a spicy mayo.  

An especially exciting moment was the arrival of our slow cooked eggs with roasted mushrooms.  A friend of mine has a fascination/obsession with eggs and he was over the moon - I only wish I had had some bread to sop it up!

Another surprise came with the slider platter that showed up just before the main courses. You might think a burger on such an eclectic menu would be amiss...but that is a misjudgment - because a great burger goes amiss nowhere!

The meat had a strong, peppery/spicy taste, caramelized onion and mushrooms added a sweetness and blue cheese balanced the whole thing out.  The bun also had that 'feel like a kid again' squishy feel. 

The moment we had all been waiting for arrived shortly thereafter, just as the club itself was starting to transform, i.e. the lights continued to dim and the wait staff shed their jackets to done more 'club appropriate' gear.  A huge platter of Cantonese porchetta and Peking's pig head barely landed on the table before we dove right in.  Steamed buns and hoisin sauce were also served on the side, but honestly, the meat was so deliciously tasty and juicy that it needed no accompaniment.

The 'uh-oh' moment came after that last dish, when I was sure we were done and then the boys came out with a whole monkfish. I love monkfish  but have never, in all my dinners, been served a whole one. Perhaps it is not the prettiest fish on the block, but boy is it yummy. That evening, it was served with a spicy, Chinese flare and I could only manage a couple of bites before I had reached my capacity.

(No worries though, I had the rest packaged up to enjoy later:) )

It took a while to muster ourselves out after this performance.  By this time, the Latino night remixes had long ago started up a storm, and dancing was well under way. 

Surprisingly, it made for such an interesting and enjoyable experience, exciting, different and all-around thrilling.  And the best part? We had a major dance walk out of there;)

Catch another Staff Meal After Dark on one of these dates:

Sunday 23rd, 27th, 28th 29th and 30th.

Reserve your spot here!!

Get your 'Gozi' on at Piperi

1 Beacon Street, a space which has seen many different themes over the past couple of years, was last known as Dore Creperie, a pop up crepe cafe headed by a team of young business entrepreneurs.  To this day, they served the best crepes in Boston, but, as is the nature and intrigue of all pop ups, they do not last forever.

I would have been quite crushed about this had I not the thought that the vacancy could lead to some other food related venture.  Happily, as of a couple of weeks ago, I can say that this silver lining has become reality. 

 1 Beacon street is now the home of Piperi, a Mediterranean  grill serving signature Turkish dishes from 'Gozi' sandwiches, to falafel bowls and more. 

Last week, a friend and I went to check the new space out.


The team at Piperi, headed by chef/owner Thomas John (formerly of Mantra) and his partner, Tim Oliveri  (CFO of Au Bon Pain), have done wonders with the inside, combining warm colors and rustic wood paneling for an inviting atmosphere.  The space is open and conducive to quick drop ins or longer, more leisurely lunches.
My friend and I were very fortunate to get a low down of Piperi, its inspiration and goals by Tim.  Having worked together for nearly a decade at Au Bon Pain, they have become a dynamic duo and their passion for serving excellent food as well as their desire to create a community and family around fun, fresh and interesting food were the inspiration behind Piperi.
Importantly, the care and attention provided by Tim and Thomas, is shared throughout their entire team, with a group of friendly people behind the line waiting to help you make your decision and take your order.

As one might expect after this description, the food at Piperi is absolutely delicious.  No corners are cut, the vegetables are delivered fresh from a partnering farm everyday, and roasted 'a la minute',  chicken is antibiotic-free and organic and get this, there is no freezer at Piperi...so nothing nothing is ever frozen:)  Their falafel, hummus and other accouterments are made in house according to a secret (and most delicious recipe) and above all, their 'Gozi', inspired from traditional Turkish bread 'gozleme', is made in house by the hour.

The menu is simple, with three structural options; Gozi sandwiches, salads and mezze plates (with rice pilaf).  To your style of dish, you add whichever signature toppings and sauces you like from an array of options.  

My friend and I stepped up to the plate and ordered a Gozi sandwich with chicken and vegetables ( a seasonal medley including cauliflower and butternut squash).  Once you order, you go on to choose your toppings.  I went for their red cabbage slaw, which was crisp and tangy, hummus (creamy and delicious), feta cheese and their spicy tomato sauce.  All rolled up in their Gozi bread, this was the most delicious, interesting and colorful salad I have had in a long while. Apparently, statements of that nature are not rare at Piperi, and I truly understand why:)

With the Gozi bread being so delicious, the Piperi kitchen team took it a step further and make their own pita chips. Choose from sweet and cinnamon to savory, with salt and a touch of heat. These paired with their delectable hummus makes for a perfect snack...just a thought:)

With the array of freshly made toppings, a salad or plate can provide you with a more visual presentation of each element.  The falafel is fried just right, not too crispy or thick, the olives are plump and juicy.  Everything complements together so well and yet I would be quite happy ordering a tub of any one of the toppings just to eat on its own.  A half portion of their Gozi bread is also served with their salads...so you don't have to worry about missing out:)

All in all, Piperi is a fantastic spot to enjoy something different, authentic and deliciously fresh.  It is in a prime location for Beacon Hill residents, Emerson students and those who work in the vicinity of the downtown/government center areas.  Lucky for us at the Boston Ballet, during our performance season (ahem...right now!), we are also very near and I can't think what would be more comforting than a Gozi sandwich before a show:)

Hours are: Monday-Friday, 7 am - 6 pm and Saturdays, 11- 3 pm.  Extended hours are currently under discussion:)

2nd visit to Puritan & Company - even better than the first!

 By the time Sunday rolls around and I have completed 6 shows of The Nutcracker, there is really no messing around when it comes to dinner.  Usually, my friends and I do something really easy and simple in the South End, where most of us live.  This past Sunday however, I was meeting up with non-dancer friends, which is always refreshing, who just so happen to have access to a car:)

We decided to take advantage of this fact and head over to Inman Square for another visit to Chef Will's

The three of us had already tried the restaurant (my friends happen to be very 'on pointe' with the food scene as well:) ) and with our first trips being so successful, we were excited to try it again, this time, all together.

I am happy to say that my second visit was even better than the first!

With each course, Chef Will proves that his restaurant is an establishment that respects every detail, every ingredient and every angle of each item on the menu.  Taste and composition marry together to produce plates that are both aesthetically appealing and incredibly well balanced.  All the while, subtlety is provided through simplicity and the knack for showcasing exactly what the dish is intended to be - honest, natural and fresh.

We started with their duck liver mousse, which is a prime example of Will's approach.  Many restaurants have great duck liver mousse, but few would think of presenting it in such an interesting and logical way; a thick spread on the plate with toasted brioche and elements of tang, fruit and pickles accented throughout.

Their bluefish pate was also perfectly done, this time simply presented, with no frills, and somehow, just as effective.

For my main meal, I ordered the chicken.  I never do this at restaurants because I am so often disappointed or presented with a dry or over-sauced rendition.  Not at Puritan! 

Chef Will presents an earthy dish, with moist chicken breast and crispy chicken confit atop a bed of farro and blackened onion puree with brussels. 

The chicken was so juicy and tasty, not overwhelmed by sauce or other flavors...I had forgotten how delicious chicken can be:)

We also tried their chicken soup, with a robust chicken and duck broth and their lamb sausage.  Both, again, were beautifully presented with every ingredient having a purpose. (So many restaurants go overboard and their dishes become confusing and over seasoned).

For dessert, we split their quince tart, which came in a buttery crust with almond tuile and sharp, sour cream ice cream. It was a perfect way to finish our meal, I especially like the presence of fresh herbs and little sprigs which come directly from the herbs planted in pots at the charcuterie bar.

With a second visit being such a success so soon after the opening, I think Puritan will continue to grow, with service becoming more and more smooth.  This is certainly a rave review and my own opinion...might I suggest you go and see for yourself?  I do not think you will be disappointed:)

Giulia brings Italian to the table in Porter Square

With the slew of new restaurants sprouting up in and around Boston, Chef Michael Pagliarini and his wife, Pam, have added one more for the books on the Cambridge side of the river. 

Their restaurant, Giulia (pronounced, 'Julia), joins Chef Will Gilson's Puritan and Company for late November openings.

Like Gilson, Chef Mike worked at various kitchens in various positions, including the top position at Via Matta, before taking a step away in order to plan for a brick and mortar of his own.

Also like Gilson, I first met Chef Mike at a popup dinner thrown by a friend about a year ago.  One taste of his cooking and I was hooked and absolutely thrilled to hear about his restaurant in the works.

All this considered, it should come as no surprise how happy I was to be invited to the soft opening a couple of weeks ago. I brought a friend along and between the two of us...and the group of friends we ended up joining mid-meal, we managed to try almost everything on the menu:)

Unfortunately, the lighting, though great for atmosphere, was not conducive to taking pictures and the last thing I wanted to do was disturb other diners with obnoxious flashes (which tend to do no justice to the dishes anyways).  I did get a decent picture of their clam appetizer (pictured above). Spinach, chick peas and thick cut pancetta accompanied juicy and plump clams dressed in a light but oh so tasty white wine-based sauce. 

Of the appetizers, the burrata (imported from Italy) was another favorite, so fresh and creamy.

We went on to try most of their entrees, with a lamb sausage surprisingly being my favorite dish.  Above and beyond however, are Chef Mike's pastas.  All are made fresh in the kitchen daily and range from Maine lobster stuffed agnolotti to a delicious bluefish puttanesca with ripe olives, capers, anchovies served with maltagliati (long and wide pasta).  The pasta came out perfectly al dente with every dish and Mike gets extra brownie points for cutting his pancetta extra thick:)

The desserts were equally impressive and let's remember, this was all on one of their first nights serving to the public!!!! I loved their Italian cookie assortment, but was again taken by surprise when my favorite dessert was their panna cotta, light and creamy, and yet with a world of substance. 

The space is warm and welcoming, right near Porter Square.  As with most things on 'the other side' of the river, it may seem a bit far, but after the meal I had, which was wonderful, friendly and professional from the moment I walked in to the minute we all walked out, I will make the trip as often as I can...and you should as well:)

Pre and post-Nutcracker treats at Back Deck

This evening marks the beginning of  the 3rd week of Boston Ballet's new Nutcracker production at the Opera House.
With two weeks down and the month of December under way, Nutcracker shows will become more and more numerous.  It is just as well the Theater District and Downtown Crossing area has a growing number of options for both performers and spectators before or after a performance.

Newer to the area (as of this summer that is), is Back Deck, located a couple steps away from the Opera House on the corner of Washington and West st.  This grill-savvy restaurant offers show go-ers an array of options for before the performance with any of their dinner menu items.  Head here for a something light like their fresh and colorful Grilled Scallop and Bartlett Pear salad or a skewer or two of grilled meat or fish, or something more substantial like one of their Back Deck burgers.

Back Deck is also a fun and easy option for after the performance and to our delight, chef Paul Sussman has come up with a way to continue the Nutcracker magic long after the curtain has come down.  

Introducing the Nutcracker Suite: a platter of three desserts made up of a caramel pecan pie topped with a decadent chocolate ganache, three chocolate and espresso-filled macaroons and two sugared plums. 

My friends and I could not resist coming by to try it out for ourselves after a show last Saturday evening. Our favorite by far was the sugar plum rendition.

With Back Deck changing up their menu to correspond to the arts and holiday scene around them, they make for a perfect pre- or post-show (or both!) addition to your evening out at the ballet.
Come by and try them out on your way to the ballet...or after:)

Will Gilson's Puritan and Co. - a fine addition to Boston's growing restaurant scene

Boston's restaurant scene is frequently compared to that of New York City. I have always believed this comparison is unfair and disillusioned. Perhaps New York excels in terms of its incredible diversity, high level of competition and sheer quantity of food service options available, however, in the past few years, Boston has begun to stand out for its celebration of local, seasonal New England fare.  

Boston's restaurant scene breeds a tight scene of community and is largely based on the incredible work of a few great chefs and their restaurant empires: Barbara Lynch, Lydia Shire and Ken Oringer all come to mind. In recent years, a fresh crop of young chefs, many of whom were trained in these kitchens have strung out on their own and really begun to take Boston's food scene to the next level.

Nowhere is this fresh and exciting energy more apparent than with the fresh opening of Chef Will Gilson's very own restaurant in Inman Square, Puritan and Co.

For many years now, Chef Will has been planning this venture, holding popups in and around town ( a few of which I had the opportunity to attend) to experiment with dishes and ingredients and otherwise going over every single detail in order to make his first opening everything he wanted.  Puritan and Company was going to be something more than just another restaurant, it was going to be a place to share his cooking and vision of seasonal, modern American-New England cuisine, but also and perhaps more importantly, a tribute to his farm The Herb Lyceum  and family in Groton, Mass.

Last Wednesday, I was able to make a visit amid the craziness of The Nutcracker and all the anticipation as well as my high expectations were met.

Walking into Puritain and Co. is like finding yourself in a New England kitchen, many elements of the restaurant are refurbished or vintage pieces from Will's farm (the host stand is in fact an old oven from the Herb Lyceum dating back to the 1920s) and the menu reflects hand picked, seasonal ingredients and ideas.

Everything my friend and I had was delicious.  From an assortment of charcuterie options, the hand-carved cured ham was the best I have tasted (and I have been all over Spain).  Chef Will serves it in irregular cuts to add variety and extra taste to each piece.

The grilled oysters came out plump and juicy and the moxie-glazed lamb belly was unlike anything I have eaten.  Amazingly, one of Will's salads was my favorite.  A frisee topped with a fried farm egg, foie cubes, duck crackling and johnny cake made for an incredible mixture of salty and sweet, runny and crisp and deeply savory.

It was a magical salad!

Of their main entrees, we opted for the wood-roasted Muscovy duck.  Two pieces, perfectly roasted and crispy were served with quinoa, mushrooms and freshly picked thyme (literally, their is a herb garden set up along the charcuterie bar in the back ).  The duck was exquisite and that they could serve so many excellent dishes at this stage in their opening was astounding. 

We tried a few other items, none disappointed and I cannot wait to get back to relax in this familial atmosphere.  

With Chef Will's new restaurant, as well as the openings of other young and talented chefs in the coming weeks, there is no doubt that Boston's restaurant scene has entered into a new phase of its development, one which it can be proud of in its own right.