Figs- Boston

 

Ah, Charles Street in Boston during the summer. Quaint, romantic, artsy. The perfect place to grab a slice of pizza and get your palms read, no? Well that's exactly what we did, lol. Not unlike Boston's North End, this little neighborhood street is jam packed with fine eateries and bakeries. Serving up affordable Italian pastas and pizzas, Figs, according to my friend always requires a wait. Inside the tiny, romantically-lit space, which houses approximately 25 or so guests, conversations and a lively level of noise flows. But you would think that with its abundance of customers and business booming, the owners could afford to turn on the air conditioner, especially on a humid and hot day as such. Inside such a cramped space with so many people, the environment felt rather hellish and uncomfortable.

Caramelized Onion Focaccia

This free bread was so dense that I almost ruined my appetite by eating just two pieces. Though it was moist, fresh and gratifying (we were both famished), the focaccia was so greasy that I had absolute no use for the olive oil.

 

We ordered one pizza but divided it in half by selecting two types. It was only the two of us girls eating so we had a ton left over so I would recommend just getting one pizza to share between 3-4 people depending on how hungry you're feeling.

Bianco Pizza

This side of the pie consists of mozzarella, sweet onions, tomatoes and arugula leaves drizzled with olive oil and balsamic vinegar. I favor white pizzas over pizzas with tomato sauce for some reason. Made just how I like it, the crust is extremely thin and crispy. The ingredients are very fresh and the pizza overall was very flavorful and cheesy. Unfortunately, Figs could really learn to cut back on the oil as I found the bottom of the crust to be overly greasy.

 

Roasted Pulled Chicken Pizza

Come on over to this side of the pie where we have gruyere cheese, basil oil, caramelized onion, chicken and even scallions. I loved all of the ingredients except for the raw scallions of which I'm never a fan. The meat was tender and surprisingly not dried out by the oven heat. The pesto was bold and flavorful while the onions were sweet. Again, the pizza itself tasted great but the crust was far too oily.

Ambiance: 2.5 out of 5 (I would have given a 3.5 out of 5 had it not been for the lack of air conditioning inside the restaurant)

Service: 3.5 out of 5

Food: 3.5 out of 5

Verdict: Gourmet pizza without the gourmet price tag.

http://www.yelp.com/biz/figs-boston

Saus- Boston

With just two items, Belgian style fries and waffles, offered on the menu, Saus is a simple, no frills operation located just a short walk away from Boston's bustling Government Center.

Belgian Style Fries
So how exactly are Belgian fries any different, if at all, from the traditional French fries that we're accustomed to? The answer lies in the outside skin or "shell" of the fry. Belgian fries possess a harder shell which translates into a crispier and crunchier fry. But the real magic of Saus is not so much the fries as it is the various dipping sauces that are available to accompany the lonely and naked sticks of potato. If you don't already know by now, I am in fact a bacon lover and so I naturally selected the bacon parm dipping sauce. The dip was served warm and the cheese was delicious. I will have to go back and try all of the rest! (and I need to try the poutine as well).

Salted Caramel Waffle
The only other menu offering is waffles. I ordered the salted caramel waffle which tasted just as delicious as I had imagined it to. The fresh waffle was warm and the caramel was gooey, sweet and just a tad bit salty. I love sweet and savory combos.

Ambiance: 3 out of 5
Service: 3 out of 5
Food: 4 out of 5
Verdict: Saus needs to expand into food trucks and feed the mass of drunk people with its fries and delicious dipping sauces.

http://www.yelp.com/biz/saus-boston

Haru- Boston

With such a prime location in Boston's coveted Back Bay, I was surprised to walk into Haru for lunch on a weekday to find the entire dining floor empty less for one woman dining alone. Perhaps this place picks up the pace during their dinner service because it's a great establishment for dates, business dinners and whatnot. The interior is clean and relatively minimal though upscale. Our friendly waitress was such a joker and when asked where the restroom was located inside the restaurant, she facetiously responded with something along the lines of "there's no bathroom here, but I think there's one across the street that you could run over and use really quickly." I love servers who aren't afraid to kid around and have a little fun with the customers.

Rock Shrimp Tempura

Served extremely fresh with a crispy batter and a tangy, yet creamy spicy sauce, this appetizer was definitely one of the best tempuras I've had in a long while. The coating, as mentioned was crisp and thankfully neither heavy nor greasy. As for the inside, the shrimp was succulent and meaty. Additionally, the portion was generous and there was more than enough to share, although it's so yummy you may not want to.

 

Super Dynamite Roll

Encased in a light crunchy shell, the dynamite roll consists of eel and asparagus dressed in a spicy mayo/ sriracha sauce. Haru definitely has their coating down pat since the tempura on this roll was just as marvelous as the tempura coating on the rock shrimp appetizer pictured above. The eel was sweet and extremely fresh. The mayo gives the roll a much welcomed hint of heat.

 

Lobster Roll

How can you go wrong with lobster? Evidently, you can. I was looking forward to this roll the most and it was unfortunately a big letdown. The lobster meat itself was not only bland but also scrawny and not very fresh. Lettuce, avocado and mango are the remaining ingredients that compose the roll but we all know that lettuce adds as much flavor as water in terms of taste. Overall, this roll could have definitely used a sauce or some mayonnaise to enhance the flavors.

Dragon Roll (Pictured in Background)

We obviously ordered way too much food but for the last roll, we selected the dragon roll which is pretty standard in many Japanese restaurants. The roll consists of eel, avocado and kani (crab). Drawing from the sweet, delicate flavors of the crab while adding a bit of salt from with the drizzle of sauce on top, the dragon roll is a perfect balance of the two tastes.

Boston Uncommon Roll

How come all of the prettiest rolls are always the ones I can't eat? Though I didn't touch this raw roll, I couldn't help snapping a few photos. According to my lunch date, the Boston Uncommon Roll is just as fresh and as delicious as it is pleasing to the eyes. The gold paper, although it contributes nothing in terms of flavor, gives the roll that extra pizazz to catch your attention.

Ambiance: 4.5 out of 5
Service: 4 out of 5
Food: 4 out of 5
Verdict: Though a touch pricey, Haru delivers some whimsically-named but highly fresh, quality rolls.

http://www.yelp.com/biz/haru-boston

Addis Red Sea- Boston

The month of May has been a lazy one seeing that I only made one post, which was hardly a post and more of an update. But the month of June will be packed with entries to make up for a lackluster May.

I'm starting off June with Addis Red Sea, an interesting little find in Boston's South End. Though I'm far from an expert in Ethiopian cuisine, this restaurant carries with it a truly authentic vibe in terms of both decor and flavors. The arrangement of the furniture and accessories can be quite random, but everything from the wooden animal carvings down to the trinkets and jewelry displayed in glass cabinets at least appeared to all be Ethiopian.The staff was very warm and welcoming not to mention attentive as they checked on us frequently and refilled my glass of water the moment I took a sip. Dining with a fellow blogger, Julie, the two of us adored the unconventional Ethiopian tables (known as a mesob) on which our food was served. And though I can be quite clumsy at times, I thankfully did not knock over the lidded basket table.

All photos below credited to Julie. Thanks!

 

Spiced Ground Beef Sambusa

Described as a pastry filled with ground beef, cumin, garlic and onion, this appetizer is rather similar to a fried wonton or a samosa. The filling was a touch dry but very flavorful indeed. Because the inside was dry, I wished it came with some sort of dipping sauce.

Gored Gored- Cubed Beef with Onion and Ginger Roots

Non-spicy food lovers, don't let the color of the sauce intimidate you. Although the beef appears to be bathing in a pool of red hot chili oil, the sauce was actually quite mild and not too spicy. The meat was sadly too chewy and not nearly as flavorful as the lamb entree present in the background. I hate to say this but the beef was comparable to strips or chunks of "steak" used in fajitas.

Both entrees were served over this spongy white bread, or "pancake" if you will, called injera. The bread was extremely moist and very fun to each with.

Yebeg Wot- Lamb Simmered in Red Pepper Sauce

Unfortunately, the camera didn't want to cooperate and so we don't have a clear picture of the second entree we ordered which is pictured in the background. Spiced with ginger root, garlic and cardamom, the lamb entree was far more flavorful and bold as compared to the gored gored. The spices present were not unlike the herbs and spices commonly found in Indian cooking. The lamb was not only delicious but also very fork-tender and pulled apart easily.

Ambiance: 3.5 out of 5
Service: 4 out of 5
Food: 3.5 out of 5
Verdict: Tired of the usual Italian, French, Japanese fares and whatnot? Try Addis Red Sea for a change of pace.

http://www.yelp.com/biz/addis-red-sea-boston

Meritage- Boston

This post was suppose to make its way onto the blog several weeks back but I completely forgot to post it so here it is now. Always better late than never :)

Housed in the opulent Boston Harbor Hotel, Meritage, is an inviting, elegant establishment serving up fine food, wonderful service and a romantic view of the waterfront. From the dimly lit candles to the ornate red tablecloth coupled with the theme of beige, brown and deep red hues present, Meritage is definitely one of those restaurants reserved for special occasions. The environment is upscale but quite upbeat as evidenced by the lively level of noise and chatter from fellow diners. 

From reading reviews, I got a mixed bag of responses. Some forewarned that diners are paying for the overpriced view because the meal itself is not that impressive. Read on for my opinion.

Steamed Maine Lobster Tail on the Half Shell

I was so amazed with the menu offerings of Meritage, especially in light of the fact that it was Restaurant Week and most places serve up sub-par items to compensate for the low prices. Serving lobster on the menu is seriously unheard of for Restaurant Week. And it wasn't any old frozen lobster that spent hours thawing from the freezer. The meat was succulent, fresh, plump and cooked perfectly without overdoing it. The light tangerine broth was an invigorating contrast to the sweetness of the lobster. And did I mention, the portion was extremely generous for an appetizer. It could honestly be an entree.

Pan Roasted Atlantic Swordfish Medallion

The broth is a carrot ginger essence containing bok choy, peas and sprouts. Unfortunately, I felt there was quite a bit of overlap between my first and second course, both in presentation and also in taste. Both dishes contained peas, sprouts and seafood in a light broth. Also, more is definitely not always better. I was overwhelmed by the size of this swordfish steak as it was indeed a huge hunk of fish. Despite the quantity of the seafood, the quality was not up to par since the fish was seriously overcooked and under-seasoned.

Chocolate Tasting Plate

From left to right: white chocolate and vanilla bean semi-freddo, dark chocolate espresso brulee, and coconut cocoa bar.

The coconut cocoa bar was extremely dense and filled with shredded coconut flakes. To escape some of the bitterness of the dark chocolate, there's the sweetness from the vanilla semi-freddo. I must point out that the "brulee" was hardly a brulee since it was missing that candied shell on top (how could they have forgotten the best part?). Overall, all three samplings were decadent and made for a gorgeous end to a delicious meal.
________________________________
What my dinner date ordered:

Pan Seared Diver Scallops

So I learned from Cat Cora during an episode of The Best Thing I Ever Ate, that diver scallops are duly named diver scallops because divers actually handpick these jumbo lumps of deliciosity and so they are larger and meatier than normal scallops. In the middle, there's a white turnip puree and the scallops sit in a light butter bath. Although there were only two scallops on the plate, each one of them was extremely fleshy and really moist. It was a perfect-portioned appetizer.

Wood Grilled Filet Mignon

As I'm quite scared of undercooked meat, my dinner date sliced a piece of the outermost (and obviously most cooked through) part of the steak for me to try. I enjoyed the smokiness of the steak and the whipped potato side was extremely buttery and velvety.

 

Fruit Tasting Plate

From left to right: apple pie cake, Mascarpone cheesecake, and green apple sorbet with gingersnap cookie.

We got the best of all worlds with this sampler. The sorbet touched upon the element of tartness while the cheesecake and apple pie cake provided a sweet end to the meal.

Ambiance: 5 out of 5
Service: 4 out of 5
Food: 3.5 out of 5 (based solely on my meal)
Verdict: Although the food is good, the ambiance and view of the harbor may indeed be more noteworthy.

http://www.yelp.com/biz/meritage-boston

Sportello- Boston

Walking into Sportello's, I was a little confused by the setup of the restaurant to say the least. There's not much space and the quarters are tight. In one corner, it looks like a pastry bar or cafe. In another corner, it looks like a gourmet grocery shop selling fine pastas and jarred honey. Then there's the rest of the dining area which is set up countertop-style. As if this imbalanced arrangement of furniture wasn't strange enough, there's also huge white support beams in the middle of the restaurant. Two of the three of us had the misfortune of being seated right behind one of these columns which obstructed our view. We stared at this lovely white column for the duration of dinner. Given all of these aspects that Sportello failed in, I will credit them for having the open kitchen. It's always fun to be able to see how your food is being prepared. After dinner, the manager led us through the back entrance (through the kitchen of Sportello) downstairs into Drink where we enjoyed a few delicious cocktails.

Ricotta Spread with Olive Oil
The bread here is really good. It's extremely fresh and soft. The ricotta cheese with the olive oil was a great spread- creamy and smooth with just a dash of salt for seasoning.

Vongole Misto
We all shared this appetizer of assorted shellfish which consisted of snails, mussels, razor clams and purple potatoes. The mussels and clams were cooked just fine but the razor clams were terrifyingly raw and I could not stomach eating crude shellfish. This was sadly an unsuccessful start to the meal.

Pork Osso Buco
Chowing down on this pork reminded me so much of the monstrous turkey legs that they serve up at Disney World. If you know what I'm talking about, these turkey legs look more bats/ clubs than they do the bird. I am by all means a huge lover of meats but the size of this entree was a little ridiculous. My girlfriend comically pointed out, "I think you got full just looking at that huge hunk of meat." It was true and I ended up sharing at least half of it. In terms of the pork itself, it was rather dry on the outside but had a few succulent and moist pieces towards the middle. The meat was seasoned with just a bit of salt and thus could've really benefited from some herbs for flavoring. It also wouldn't have hurt them to add a little more jus to keep the meat moist. And lastly, I'm usually not big on sides but I would have really liked a little extra garnish besides the sour artichokes to take away some of the severity and heaviness of just pork.

It's been mentioned a few times that I start giving ratings so I guess I'll start with Sportello.

Ambiance: 3 out of 5
Service: 4 out of 5
Food: 3 out of 5
Verdict: Its saving grace comes in the form of the bar downstairs, Drink. Otherwise, I have little to no reason to return.

http://www.yelp.com/biz/sportello-boston

Neptune Oyster- Boston

On an early afternoon, we paid a visit to Neptune Oyster in the North End and thank goodness we arrived just after they opened because the place filled up in no time. I had a sudden desire to come here after hearing great reviews from a couple friends and so I decided that although I wouldn't be able to touch half the menu (the raw bar), I would go and try out their famed lobster roll. And just to show you the extent of this menu item's popularity, everyone sitting at the table to my left ordered the rolls, everyone sitting at the table to my right likewise ordered the rolls. I think it's safe to claim that 8 out of 10 diners ordered these rolls and I don't blame them!

Maine Lobster Roll (served hot with butter)
Call me indulgent, actually, just call me gluttonous. The lobster roll is available hot or cold but I couldn't imagine any person in their right might electing the cold version when you could have a hot roll drenched in butter. Let's start with the bread- fresh, soft, and of course buttery. The lobster is extremely tender and sweet. As you can tell, the restaurant is super generous with the amount of meat they pile on. In fact, the roll was so overstuffed with chunks of lobster meat just falling off that I was forced to put it down and eat it like a civilized person using a fork and knife.

Now, if I had to criticize, I did wish that the lobster had some seasoning to it or even just a dash of salt for taste because aside from the butter, there was nothing else to flavor the meat. On the contrary, the fries had way too much salt (if  you can tell from the photo above). And at the risk of sounding like a crazed person, I actually wished that they would've added a little more butter to the lobster meat because the roll soaks up quite a bit of the delicious grease and the lobster meat was left a little naked. Lastly, I understand that this menu item is extremely popular and so the kitchen probably prepares several at a time or even preps them ahead of time and therefore, the roll could have been served a little hotter since it was just barely warm.

Overall though, the portions were huge, the ingredients were beyond fresh and the price a tad steep ($25) but so worth it!

Another shot of the succulent lobster meat sitting on top of a beautifully buttered roll.

http://www.yelp.com/biz/neptune-oyster-boston

Melting Pot- Boston

Monday night. 6 pm. We walk into the Back Bay Melting Pot and the place is dead. There was no one to greet us at the front desk so we wandered further into the restaurant where we came upon some attitudinal waitstaff that rudely directed us towards the front of the house. Finally, we were seated and our waitress for the night was actually quite nice, thank goodness. It's funny to point out that when I made the reservation, the website asked if I wanted to purchase roses or chocolates for my dinner date as this place is supposedly one of the more "romantic" places (though I beg to differ) to dine at in Boston. We did the four course meal and the two of us girls had to practically be rolled out of the restaurant given the size of our round tummies after dinner.

Spinach Artichoke Cheese Fondue

I would highly recommend this artichoke dip for your starter. They added quite a bit of garlic to the cheesy concoction which was absolutely savory. It comes with plenty of bread, chips, veggies and apple for dipping. And if you run out of dippers (most likely, you won't), they're happy to refill it for you. The cheese itself was great, not overly salty and perfectly melted.

California Salad

This is your run of the mill salad consisting of mixed greens, tomatoes and crumbled Gorgonzola sprinkled on top. What I really enjoyed was the raspberry black walnut vinaigrette. It tends on the sweeter side of most dressings but the vinaigrette was definitely the star of this dish. The Gorgonzola keeps the sweetness in check by adding that sharp, salty component.

Coq au Vin Broth (I apologize for these less than appetizing photos)
For the entree, we made the sad mistake of electing the wine broth. To the base broth (which I'm guessing is some chicken or beef stock), they added some chopped herbs, mushroom, garlic and red wine. As my dinner date pointed out, the broth smelled like the packet of powdered spice you find in instant noodle kits (and don't get me wrong, I love ramen but in this context, this comparison is not a compliment). The wine was far too strong and the vegetables that we threw into the pot soaked up an unwanted amount of the alcoholic taste. I would not recommend this selection for your broth.

Land and Sea Combo- Ratatouille-Stuffed Raviolis, Beef Tenderloin, Chicken Breast, Shrimp
As for the accompaniments, the chunks of beef were seasoned with way too much pepper. Even after taking a hot bath in the broth, the beef was still encrusted with pepper. My favorite was the ravioli, which was savory and creamy. The meats also came with a side of potatoes, mushrooms and broccoli. Following our waitress's suggestion for making a stuffed mushroom cap,  we cooked the mushrooms in the broth and then filled it with a heaping of the "Green Goddess" sauce (a blend of cream cheese, sour cream, onion and chives).

Chocolate S'mores Fondue

Milk chocolate, melted marshmallow, bits of graham cracker

Dippers- Cheesecake, Pound Cake, Brownie Bite, Coated Marshmallows, Rice Krispies Treat
Now for my favorite part of the entire meal and probably the primary reason why I revisited the Melting Pot, dessert!! The waitress flambeed the fondue table-side, which I think is more for show than anything else. The chocolate was so good!! It's the perfect amount of smooth, creamy chocolate. What a yummy end to a huge meal.

Overall, the meal had its share of high points along with some horrible lows. I would love to return again for the cheese fondue as well as the chocolate fondue but outside of that, I couldn't imagine why I would ever go back for an average salad and an even less-than-average entree.

http://www.yelp.com/biz/the-melting-pot-boston

No. 9 Park- Boston

I must have passed by this place a dozen times but never realized it existed until my recent dinner here. Aptly named No. 9 Park, the restaurant is a stone's throw away from iconic Bostonian landmarks such as the State House and the Boston Commons. Inside, the atmosphere is dim and cozy with bountiful slabs of mirrors decorating the walls. We were seated in one of the comfy, sofa-style corner seats. The rest of the dining space is populated with wooden tables covered in white tablecloth. The decor in general is rather minimal, yet refined and our waitstaff was formal but very welcoming and friendly.

 

Grilled Calamari Confit

What a tiny appetizer and it wasn't even that good. The plate consisted of a couple (there was literally only 2) of PEI mussels, cubed chorizo bits, almonds and of course, calamari. The calamari was far too overcooked. It was like they prepared the dish at the beginning of the night and had it sit under a heat lamp until they served it up to me. The mussels were scrawny and likewise, the chorizo was dried out. I had such high expectations for this place and so far, they've disappointed.

Crispy Pork Belly

For my entree, I revisited one of my good ol' friends, the pork belly. The green is a sweet pea veloute, the white is a sauce gribiche (which is a mayo-like eggy sauce) and the dark brown is a "bacon jam." The veloute was smooth, velvety and flavorful. Then, there was that odd "bacon jam," which was reminiscent of sa-cha sauce in terms of look and texture. As for the the pork belly, the skin was in dire need of a sear because it looked like a sad block of rubber. But once I tasted the meat, all complaints of mine flew out the window. Although the pork lacked that crispy skin on top, man did it make up for itself in terms of flavor. It was extremely savory, fatty (and I say that with all the best in mind), tender and luscious. YUM!!

Ginger Parfait

Finishing off a heavy meal, I opted for the palate-cleansing ginger parfait. The block of parfait along with the small mint leaves really delivered a blast of freshness. Also present, the citric component from the blood oranges and the tart clear gel underneath, really cut through some of the sweetness from the ice cream and the little sliver of moist cake.

Petit Fours

The little Boston cream square was really good but the yellow colored lychee jelly square was just too sweet to finish.
____________________________________
What my dinner date ordered:

Mixed Organic Lettuce

Clearly, my dinner date was far more health conscious than I. The bibb lettuce, as always, was very soft and buttery. The salad had a touch too much salt sprinkled on top. As for the dressing, it was creamy but light. My favorite part (though you can't really see it) was the chevre cheese, which was extremely fresh and had a texture identical to silken tofu.

Roasted Scottish Salmon

The fish was roasted to a perfect medium, leaving the inside moist and delicate. The skin was seasoned well and very crispy. Underneath the salmon is a bit of lentils, cauliflower puree and some beef jus (or juice/ sauce). I must say the lentils were a little undercooked.

Brown Butter Financier

Somebody explain the arrangement or presentation of this dessert please!! I'm telling you right now, this was how the financier was served. Perhaps I'm just not sophisticated enough to understand the plating of this dish but it seriously looks like someone just ripped through it. I wanted to like the cake but I didn't. It was unfortunately rather dry and hard around the edges. Even the center of the cake was far from moist. In fact, the little caramelized banana slices on the side outshone the star of this plate.

http://www.yelp.com/biz/no-9-park-boston

L'Espalier- Boston

As the first restaurant I visited for Restaurant Week- Winter 2011, I elected L'Espalier, located in Back Bay. Recently relocated to this building on Boylston Street, the new space is a bright, open room with plenty of light. The decor is simple, clean and effortlessly sophisticated. As with many, if not all, of the higher-end restaurants, service is expected to be superb. However, our waiter was a tad inexperienced and fumbled in explaining some of the components of our dishes.

The presentation of all of the plates was the most noteworthy aspect of the dining experience. They say, you feast first with your eyes. This expression certainly resonates with L'Espalier as each plate is beautifully composed and painted like works of art.

 

Isn't the butter so cute?

 

Goat Cheese Curd with Rhubarb

I'm not even going to pretend I know what's going on with this plate. These were the thoughts flying through my head: what are these little crumbly brown bits, do I eat the foam, what's this blob of sauce doing over here? Without a clue as to what I was doing and even less of a clue as to what I was eating, I delved into this starter, tasting a bit of everything and my, what an explosion of flavors lit up in my mouth. There were so many layers of complex flavors from creamy to sweet to sour. This first course definitely plays up both tastes and textures. I got the crunch from the rhubarb and the endive, while experiencing a velvety softness from the goat cheese, followed by a grainy bite from the gritty crumbs, finished off with the lightness from the foam.

 

Slow Braised Short Ribs

For my second course, the meat was extremely tender and easily pulled apart as I ate it. The sauce was extremely flavorful and not overly salty. The parsnip veloute (close to a puree) was delightfully thick and creamy.   

Trio of Cheeses- Gouda, Manchego, Hartwell (left to right)

The cheese guide that accompanied our third course describes Gouda cheese as "crunchy, with a sweet caramel flavor. Eat it like candy." I can hardly say I agree with that description. Sure, the cheese was "crunchy" or hard, if you will. But sweet?...that was hardly the case. I thought the Gouda was quite sharp.

My favorite cheese was the Hartwell, which was semi-soft and buttery. It was very similar to Brie.

Buttermilk Panna Cotta with Guava Cream Cheese Mousse Gateau
Finishing off the lunch on a fruity note, the guava shined in this dessert. Again, there was a variety of textures. As expected, the panna cotta was decadently smooth but too bad I didn't pick up much flavor from the lychee foam on top. Also, a big complaint of mine regards the execution of this plate. As you can see from the photo, there's a ring of dried foam on the plate. I understand it's restaurant week and the food that's served is usually not the best that the restaurant has to offer but there's just no excuse in serving up a pre-made plate with dried foam, not from a restaurant of L'Espalier's caliber anyways.
__________________________________

What my lunch date ordered:

 

Mussels in Curry Emulsion

After the egg was thankfully removed and consumed, I sampled the mussels. The tabbouleh was packed with curry flavor and much more impressive than the little mussels themselves.

 

Herb-Crusted Arctic Char

I'm usually not a fan of under-cooking anything but the preparation of this fish was perfect. It was just slightly underdone and retained a buttery-soft texture, allowing the fish to melt away in my mouth. The skin of this fish was equally divine with a great herb rub and a tremendous crunch. The bed of pea risotto with a dash of lemon zest also spruces up the complexity of this dish. I also enjoyed feasting on the colors of this plate- the orange arctic char pitted against the vibrancy of the greens makes for a lively combination.

 

Dark Chocolate and Caramel Mousse Gateaux

It's a pity that neither desserts were as fresh as they could have been. The flavors were present, but not the freshness since the cake was a tad dry. The Chantilly cream was quite mild and not overly sweet, thank goodness!

http://www.yelp.com/biz/l-espalier-boston