Boston chops4/5/2023 The Pork Belly Mac & Cheese is, like the fried chicken, a surprising knock out. The onion rings are amusingly stationed like a tower on a paper towel holder, and come with a robust house-made spicy aioli. It practically melts in my mouth with such perfect flavoring that I swear I would ask for it as my last meal. Prime Chateaubriand sits atop a mound of mushrooms and asparagus. With all the fantastic food we’ve had thus far, it’s hard for me to believe my eyes when my in-laws’ faces light up at the sight of our last main dish. The skin is crispy and the meat is tender and juicy, making me take a minute to appreciate the work that went into making such a dish. Now, I ordered the fried chicken for some further contrast but as I take a bite I realize it’s going to be one of the stars of the dinner. The lobster is served on a small bed of creamy, bright yellow risotto and makes for a change in pace. We pray to the food gods to make room in our stomachs, because out next is the Naked 1 lb Lobster and Giannone Fried Chicken. The heart is left mostly as is, just slightly seared then served, and it’s actually my favorite of the three. I appreciate the brininess paired with the meatier flavor of the tongue it makes for a great combination that I never expected. The tongue is brined, braised and grilled, coming out on a plate in slices and covered with pickles. It tastes rich with a delicate mouthfeel, but there’s so little to go around that I have to relay the taste to my husband since it’s gone in three bites. The bone marrow is topped with breadcrumbs and comes on a bed of mussels. If you’ve never tried such rarities, you’ll be happy to hear that they’re not on the menu to scare you, they actually taste fantastic. To showcase how worldly and adventurous I am, I purposely order from the “Rarely Celebrated” section of the menu, which includes bone marrow, tongue and marinated heart (yes, I ordered them all). She makes it a point to look up and smile after each bite. My mother-in-law slowly enjoys the Frisée Aux Lardons, a frisée salad topped with grilled lardon, mushrooms and a crispy egg. My husband and I share the mussels that are topped with tomato vinaigrette while my father-in-law devours the large pieces of lobster. The jumbo shrimp lives up to its name with pieces the size of my palm, and we all clamor over the fresh oysters and ceviche. The Fresh Seafood Plateau comes out in grandeur with two towers of seafood on ice. I know we’re in for a good meal when Leah brings out popovers, so light and airy, that I have to eat them quickly in fear that they’ll disintegrate.
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