Tasted Menu & Dinner @ Blue Inc.

About a month and a half ago, I was contacted by Alex Rosenfeld, Founder and CEO of Tasted Menu, a website and forthcoming mobile app focused on dish specific reviews at Boston Restaurants, asking if I would be interested in participating in their pre-beta launch as an early contributor to the site. Essentially, Tasted Menu allows users to rate, review and share photos of dishes based on current restaurant menus, which then show up in a "what are people eating right now" news feed and link to your individual profile as well as to the site maintained restaurant menu page.

I didn't hesitate to jump on board, this website sounded right up my alley! The potential of landing dinner invitations on the company if I surpassed certain thresholds of contributions in advance of the beta launch was also a motivating factor. While contributing, I discovered you can follow other users in their dining adventures and not unlike the Facebook concept we all know and love, "like" their reviews and photos. Some of the more unique features also caught my attention. For example, once you review 6 or more dishes at a certain restaurant you become a "Maitre'd". If you post about a certain number of food specific items or ingredients you become a "Gourmand of ...." (currently I am the #1 Gourmand of cocktails, surprise surprise and yes, you can review restaurant specific cocktails, too!) Tasted Menu is officially launching to the public in mid-October (any day now!) but if you want to request a user name in advance, head to the site and use "Daisy" as your invite code. Then you can check out the dish ratings and reviews (linked below) from our recent dinner at Blue Inc, and contribute reviews of your own if you feel so inclined!!

Not that long ago, I posted about my lunch at Blue Inc. This time around, I met Alex, Bianca and Rachel for dinner. The bar and restaurant were packed on a Tuesday evening, the atmosphere was loud and lively compared last time, a quiet and subdued Friday afternoon. We were seated promptly for our reservation at 8pm. I started with a Fat Boyz Margarita, Bianca chose the Anorexic Model and Rachel went with Cheffy. We rated our drinks based on the sites standard 10 point scale. Which drink received a rating of 8.0 and which one a 6.2? Only one way to find out...
We started the meal by ordering two dishes off the Bar Menu to share. The Fresh Made Scallion Pancakes received an average rating of 5.8 and the Spicy Tuna Tacos which only got a 5.4 . The majority of us seemed to enjoy the scallion pancakes, but they didn't blow us away. We agreed there was no spice whatsoever in the tacos. They were light and refreshing, but somewhat of a disappointment overall.

For our main courses Alex sampled two dishes off the appetizer menu, the Pan Seared Scallops and the Hand Rolled Sage Gnocchi. The rest of us ordered traditional entrees and very much enjoyed them! Rachel got the Cabernet Braised Shortribs, Bianca the Pan Roasted Natural Statler Chicken and I went with the Signature Honey & Hoisin Duck Glazed Confit.For dessert, everyone except me ordered a different flavored Liquid Nitrogen Milkshake. Since I had already ate/drank one of these when I was in for lunch, I opted for the "Signature" Butterscotch Fondant with dried and fresh strawberries and black truffle ice cream. I appreciated the opportunity to dine at Blue Inc. once again. I felt the bar bites were lackluster but the dinner entrees showcased much more creativity and skill. I should also mention, I am under no obligation to blog about Tasted Menu, I am doing so because I think it's an amazing website that like minded Boston food scene will appreciate! The concept is innovative and the content is informative while the design is user friendly and the site itself very efficient. 

If you've already had a chance to check out Tasted Menu, what did you think?

Restaurant Week @ Grotto

Summer Restaurant Week has been good to me; so good, in fact, that I find myself looking back on restaurant weeks past, wondering if certain meals were deserving of as much praise I gave them. All comparisons aside, the two weeks of prix fix menus are a great reason to check out new prospects and old favorite fine dining establishments throughout the city. I'm not sure how any RW appetizer, city wide, could stack up to the Chilled Local Corn Soup that kicked things off last Monday at Mistral. That meal went unphotographed, but the sheer brilliance of that first course can not go without mention. Over a week later, I'm still savoring the velvety smooth with just a hint of cream soup, which was ladled atop a mountain of shredded lump crab surrounded by thick bites of soft avocado. A finishing swirl of Jalapeno oil lent a slow heat, in lovely contrast with the sweet corn flavors. It was gracefully plated and texturally playful, truly a standout of soups I've tasted. The rest of the meal continued in fine form (Mustard Glazed Salmon, Chocolate Cake with cappuccino sauce, oh yes) and tonight, the meal at Grotto, an unassuming subterranean spot located on a quiet street on the back side of Beacon Hill, was just as poignant.As I descended into the tiny cave like space where exposed brick and stone walls are met with black shelving housing rows of wine bottles; I spotted my dining companion, Lindsey of Beantown Eats sipping Chardonnay at a cozy two top. The cavernous dining room is characterized by sweeping floor to ceiling red curtains and industrial ceilings with exposed piping, dangling from them two small ornate chandeliers. After soaking in the atmosphere, I turned my attention to the wine list. Lindsey remarked the Chardonnay was a little sweeter than she expected, which was helpful since I was in the mood for a crisp, dry white wine. I opted for a Quartino of Sauvignon Blanc ($12). I appreciated the reasonable price point of this small caraffe (about two glasses worth.) Why settle on one when you can get two for just a few dollars more? With soft bread and a plate of olive oil served shortly after, we were off to an impressive start. Grotto's Restaurant Week menu presents you with nearly all the same dishes as their regular menu, surpassing the typical three choice dishes that most restaurants are accustomed to offering. It proves for some difficult decision making, our waitress happily weighed in on her favorites. For the Primi course I settled on the Mare, essentially a grilled calamari salad, while Lindsey chose the Fontina Cheese Foundue served with beef tenderloin, aged balsamic, truffle oil and portobello mushrooms. Drastically different appetizers, mine light and summery, hers exuding a cold weather heartiness; both were solid. Under a bed of lemony dressed greens specked with red peppers laid tender coils of grilled calamari, elevated by a smooth white bean puree. The calamari preparation exhibited a level of finesse akin to the avocado corn soup at Mistral, I'll be savoring it for days to come. Off all the secondi courses listed, the Potato Gnocchi with Short Ribs, Mushrooms and Gorgonzola caught both of our attentions first. This also happened to be one of the waitresses top recommendations and neither of us could pass it up. A generous portion of smooth as silk, fluffy as clouds, grooved potato dumplings were paired with fork tender shortrib cubes in a deeply flavorful brown sauce laced with slippery shitake mushrooms and just a dusting of sharp gorgonzola cheese. Trusting our initial instincts paid off. This was absolutely phenomenal. Lindsey and I both agreed we had to spare a few bites for leftovers to take home to our significant others. Aren't we thoughtful?! For dolce, I chose one of the lighter options to follow up a hearty entree.A blend of velvety custard and smooth gelatin, one of my all time favorites, Panna Cotta. Grotto's lemon version is bright and refreshing with a decadent balsamic raspberry sauce and a crispy pizzelle cookie. Lindsey chose the Banana Bread Budding with a double dose of caramel in ice cream and sauce form, with a finishing touch of candied spiced pecans. Restaurant week dessert courses sometimes feel neglected, leaving a lot to be desired; but at Grotto, that is entirely not the case. Both of our desserts were outstanding and especially so because we paired them with a dessert wine, the Falchini Vin Santo ($9) which offered a balanced sweetness and pronounced nuttiness with a sharp clean finish. After reviewing the website, I realized Grotto serves a restaurant week-esque menu all the time. A three course menu option is available seven nights a week for $34. No wonder they excel at this. I'm just happy to have finally discovered this neighborhood hidden jewel. An intimate and cozy space tucked inconspicuously underneath a Beacon Hill brownstone at 37 Bowdoin Street, I highly recommend Grotto for comforting, contemporary Italian dishes at a reasonable price point.

Party of 14 at Tresca

Saturday night I remained happily in the company of my fun-loving family members. After traveling back at various times from New Hampshire, we reconvened at my apartment for some apertivi before making the walk over to Tresca Restaurant for a 7:30pm dinner reservation. The manager greeted us warmly and made friendly conversation as fourteen of us trickled in off an ever-crowded Hanover Street. We were lead up an elegant marble staircase to the second floor and settled into a table that ran the length of the balcony front windows. Tresca was bustling with a romantic yet lively energy, the restored old world Tuscan Villa atmosphere was a scene everyone could appreciate.

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Our waiter introduced himself, announcing a prix fix menu option for large parties ($65 per person) which included shared family style appetizers, followed by a pasta course, entree course and dessert course each. We were immediately sold as a group! What can I say, a love for food runs in the family. We drooled over the cocktail menu next, some of us choosing to start with martinis ($11). From my Aunt's White Grape Cosmo to my cousins Pineapple-tini to my classic Dirty Martini, all were well crafted.

The signature antipasti plates were plentiful (and unphotographed, apologies.) The Polpette di Vitello consisting of crispy veal meatballs served with pomodoro and poached garlic and basil dipping sauces were excellent, easily the star of the antipasti plates. The Calamari Fritti garnished with pomodoro and spicy aioli sauce was a suitable preparation. I didn't care for the Spiedini di Agnello which are southern Italian marinated and grilled Lamb skewers; the flavors didn't hit home for me, neither did the texture of the lamb. Once our secondi course consisted of a Rigatoni Bolognese. The pasta at Tresca is handmade daily and the large coils of rigatoni were done to a perfectly toothsome al dente. The traditional northern style veal and pork ragout was hearty and flavorful, enriched with pancetta and tomatoes. The dish was finished with melted Parmesan cheese dusted with thinly sliced strands of basil. It was everything I would expect from a great bolognese, rustic with a refined simplicity.

Service was sufficient but not standout. I thought our waiter was pleasant, but not 100% on the ball. Normally, I wouldn't gripe about service woes for a party of fourteen, but for what Tresca aims to be - a fine dining establishment charging prices to fit the bill, I held them accountable to a higher standard. (For example, clearing plates timely in between courses.) Perhaps I set my expectations too high, since I know certain restaurants in the North End won't even consider taking reservations for parties as large as ours on a Saturday evening or at all.

The evident strain on the kitchen and restaurant as a whole were highlighted on a few more ocassions. First, it began to get hot. Really, really hot. The room appeared to be well ventilated, but whatever air was circulating from the ceiling vents was doing nothing to cool us down. Rarely, if ever, will you hear me complain about temperature, but I honestly can't recall a time I became so uncomfortably sweaty and hot in a restaurant. Second, my principali course was a disappointment entirely. The Selvaggio della Sera which is the chefs hand selected game special was Duck served with pear au jus, a rosemary polenta cake and pear salad. The waiter made sure to question if the chefs preparation of the duck medium rare would suffice. Duck cooked to medium rare is ideal, I was happy to oblige. The duck served to me was rare, with certain slices border-lining on completely raw in the center. This isn't an ahi tuna steak! To make matters worse, my (serrated) knife was met with an abrasive coarse exterior, the skin on certain slices impenetrable. The polenta cake was underwhelming and the sad looking pear slices were just that. They did nothing to elevate an already defeated duck. No one around me had this entree, but once I finally looked down to the other end of the table, my Mom and Aunt Cheryl were sending their duck back. At that point I had already poked an prodded and didn't have it in me to send mine back too, but I am glad they both did. Others who ordered the Seared Sea Bass, were the lucky recipients of a superb fish entree. They sang its praises. I did try a few bites and concurred with its greatness. However, to add insult to former injury, the Lobster Gnocchi (ordered by Adam and a few others) wasn't quite up to par. The usually plump and pillowy dumplings were tiny and meek in appearance and rather soggy in texture, overwhelmed by a thick cream sauce. It was so uninspiring I opted not to photograph.

The traditional slices of Tiramisu for dessert were delicious, the espresso soaked lady fingers layered with rum infused mascarpone hit all the right notes. But the final course as a high point was not enough to have me shouting from the rooftops of redemption.

I come from a family of positive, blissfully happy people who manage to, like me, enjoy themselves even through major kitchen downfalls and malfunctioning air conditioners. I still smile about the cocktails and the veal meatballs and the rigatoni bolognese, even after I was served raw duck and was sweating profusely from lack of proper ventilation. What I am trying to say is, while Tresca did manage to hit some high points, I was disappointed with the experience overall. In a fiercely competitive neighborhood you need to consistently deliver in order to become worthy of long lasting praise. You need to shine in every aspect of the experience and Tresca falls short. They can't all be Mamma Maria's, they can't all cook duck like Keith Pooler, and so it goes.

The Terrace @ Aragosta

I hope everyone had wonderful Memorial Day Weekend! Mine was pretty tame and thankfully felt as long as it was. There was some major relaxation happening (spa day! + reading in the park), just a hint of productivity (loads of laundry + a few errands) coupled with some amazing eats (Backyard BBQ, dinner at Citizen Public House) but best of all, here in New England we were finally able to welcome summer weather. I'll have a post up in a few days, but for now enjoy my recap of last weeks patio party....On Wednesday evening I visited one of Boston's newest waterfront dining destinations, Aragosta Bar & Bistro located in The Fairmont Battery Wharf. Aragosta replaces the former hotel restaurant Sensing, completely revitalizing the outdoor space with tables overlooking picturesque Boston Harbor and plush couches surrounding cozy firepits. Deep brown wicker patio furniture combined with rust colored umbrellas and fabrics set the scene as bloggers trickled into a private tasting of Chef David Daniels contemporary Italian cuisine and specialty Italian themed cocktails. Making a lasting first impression is an especially inventive cocktail, starting off sweet and finishing with a punch the Yellow Pepper Limoncello Sour pairs the classic Italian liquor with vodka, agave nectar, lemon juice and fresh chive. Also up for sampling was their well poured Moscow Mule starring Grey Goose Vodka with pureed ginger, freshly squeezed lime juice and club soda. More traditional is the Mule, great for those who can appreciate a strong bite from the fresh ginger. Platters of Hand Crafted Salumi, Caponata, Hot Cherry Peppers & Crusty Bread were waiting for us upon arrival. Along with some loaves of soft and chewy bread accompanied by olives in olive oil. I didn't hesitate to dig right in. Shortly after, the Tartufo Fries cooked in duck fat and truffle oil swept us off our feet. The Lobster & Truffle Crostini with a white bean puree is definitely an appetizer I would recommend, boasting thick chunks of succulent lobster accented by luxurious earthy truffle in every bite. The sweet velvety Lobster Bisque was inviting and comforting, even when sipped on a warm summer evening. Aragosta is Italian for lobster and living up to its namesake it certainly was. The Sautéed Calamari Salad served with baby arugula, San Marzano tomato, balsamic and an olive tapenade would be an excellent start to a summer meal, the variety of flavors in this dish highlighting the cool toothsome squid. The evening only went uphill from here. Our waitress was more than happy to take additional drink orders, so a few of us chose the intriguing Settana Cinque described on the menu as the Italian version of the “French 75”; a cocktail that “hits with remarkable precision”, it combines Aperol liquor shaken with freshly squeezed lemon juice and adds Prosecco for a burst of bubbly finish.Somehow I missed sampling the Braised Veal & Pancetta Meatballs with soft polenta and arugula, but they sure looked good. Once the appetizer bites were through, plate after plate of small entree portions were delivered. We ooed and aahed our way through the delectable homemade pasta courses and stuffed ourselves even more with a heartier New England seafood dish and a Pork entree after that. I couldn't believe how much food we tasted! Pappardelle Bolognese, Veal Cheek & Ox Tail Ragu, Porcini Powder. The thick coils of pappardelle pasta were exquisite, the flavorful ragu of shredded veal cheek and ox tail accompanied a melty hunk of brie cheese. This felt like a winter time entree to me, probably because I always crave a thick hearty Bolognese when it's cold out. That's not to discourage if you were in the mood, the components still hold up on a warm summer evening, easily. Orecchiette, Broccoli Rabe, Pancetta, Capers, Preserved Lemon. Now this is one that beckons summer on a patio to me, definitely the pasta entree I am craving the most and would order upon my return. Bursting with salty, lemony flavors, those little pockets of perfectly shaped orecchiette delicately cradled the pancetta and capers, the crisp broccoli rabe rounding out the dish. Gnocchi, Slow Cooked Lamb Shoulder, Rosemary Citrus Jus, Asparagus. A thoughtful pairing is gnocchi with lamb and asparagus, as opposed to just plain old gnocchi, this dish steps it up. The dense cushions of potato pasta get coated in a thick creamy cheese sauce and a dusting of breadcrumbs, while the entire dish relishes the potent rosemary citrus jus. Lobster Ravioli, Wilted Pea Greens, Fennel Pollen, Cauliflower – Truffle. (Well, there was Cauliflower accompanying this ravioli at one point!) There's that heavenly lobster and truffle combination again. The lobster filling was good but I'd personally go for the Crostini appetizer or the bisque over this to get my lobster fix. However, the menu should only benefit from this dressed up Italian staple as it is a dish that has lasting mass appeal. Seared Tuna, Roasted Fennel, Marcona Almonds, Golden Raisin Puree. Each piece of sushi grade tuna came perfectly seared on the edges. When paired with bites of the candied marcona almonds, sweet golden raisin puree as well the contrasting bite of fennel, it worked well. For typical tuna lovers, this is definitely an interesting maybe even risky combination at face value. PT Farms Pork Chop, Fontina, Pancetta, Algre Dolce Peppers. A well cooked pork chop coated in glistening, melted fontina cheese? With more of that intensely firm and salty pancetta? I could eat a dish like this any night, truly satisfying and immensely flavorful. Somewhere in between all this I ordered a glass of Prosecco, happily sipping it in the comfy confines of the terrace couches with good company, as the sun went down and the cooler night air set in. The tasting wrapped up with a Marscapone Ice Cream and what I think was a golden raisin filled tart dusted with powdered sugar. The ice cream stole the show. Each dish with its own unique flair offered a beautiful presentation using fresh seasonal ingredients. I would also like to note that while this tasting was complimentary, the price points clock in with first courses between $10-15, pasta entrees start at $17 and seafood entrees average around $30.It's not often that the North End sees a new restaurant opening, much less a waterfront destination. Seems the new spots are always popping up in Cambridge, or Back Bay, the South End, or Liberty Wharf (everywhere but here, basically) so we deserve this one! I have a strong inclination to return to the Terrace already! Sipping cocktails and watching the sunset over the harbor never really gets old. Visit Aragosta just steps from The North End's Hanover Street at Three Battery Wharf. Special thanks to Suzanne Wentz, the Regional Director of PR at Fairmont for the generous invitation and for putting together such a fantastic event.