Boston Restaurant Update--2013

We flew into Boston for meetings and a short trip to Maine, and then drove back to Boston for a flight to Chicago. Although we were unfortunately unable to spend time in the city, we did manage to make it to two restaurants; one in Boston and one in Cambridge.



I had time for one fast dinner in the city between the time my flight arrived and I had to catch a cab out to the suburbs. Trade, a casual seafood-centric restaurant appeared to fit the bill. not only did it give me a chance to reacquaint myself with New England seafood (roasted littleneck clams with Romesco and a roasted whole lobster with clams, coconut, ginger and straw mushrooms in alight tomato-based lobster broth), it also gave me a chance to re-explore the food of Jodi Adams, the long-time chef at Rialto.

The sauce provided a little spice for the five little necks and baby green beans and chopped nuts provided a nice crunchy texture. The pre-halved lobster was generous for the price($30). My only qualm is that the broth, while tasty, masked the delicate taste of the lobster.


West Bridge

We had time for one more Boston restaurant before gluing out. Some friends recommended West Bridge. Appetizers consisted on kale salad (with fennel, watercress, gooseberries and duck confit with a light honey lemon vinaigrette dressing) and an incredibly thick, rich, highly concentrated mushroom soup (with lemon, hazelnuts and puffed rice). Although it took a few spoonfuls to adapt to the very deep flavor of the soup, we ended up enjoying both.

It took absolutely no time to fall in love with both our entrees. Joyce’s striped bass was moist and flavorful on its own, but the richness of the corn purée and the slight saltiness of the Tasso ham complemented he fish beautifully. Although I had to return the first serving of roasted duck breast, the new order was done perfectly and delicious. It was made even better by three complementary servings, a bed of forbidden rice, a carrot- orange purée and a vanilla cream sauce. Then, to make up for overlooking my duck, the restaurant surprised us with a complementary dessert–a delectable brown butter tart with mixed berries, topped with whipped yogurt. The crust was rich and delicious and the tartness of the yogurt worked beautifully with the sweet berries.

The food, the service, the atmosphere: we loved them all. A truly memorable dinner.

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