Amada- Phila

I have seriously been dying to try Jose Garces's tapas restaurant, Amada, for the longest time now. Having spent a semester studying (and mostly eating or taking siestas) in Spain, the bar's been set rather high. Reading the reviews on Yelp, I knew I had to get the crab-stuffed peppers that so many reviewers raved about. And trust me, I had every intention of ordering it but when the server made his way over to take my order, I had totally forgotten to do so. Oh well, I guess this means I'll have an excuse to revisit soon.

The waiter suggested that we order four or five tapas a person but I'd say three tapas each is more than enough unless you're absolutely starving (in that case, Amada is probably not a good choice).

Chips and Tuna Dip

This little snack was gratis (free) and therefore that much better. The chips were fresh and crunchy and the tuna dip was marvelous. It was really creamy and tasty.

 

Pulpo a La Gallega (Spanish Octopus)

I almost always order grilled octopus when it's offered on the menus of Spanish or Italian restaurants. The dish looks really spicy but trust me, it wasn't. Octopus is definitely one of those tricky foods that can easily overcook but if prepared properly, tastes great. The skin had just a slight crisp and the inside was meaty but not chewy. Even the slices of potato were cooked well.

Aged Manchego with Truffled Lavender Honey

Given that my dad is a beekeeper and bottles his own honey every year, I think I know my honey business inside and out. OK, just kidding, I'm not that much of an expert but I've definitely sampled a wide variety of honey in the past. More viscous than most, this lavender honey was thankfully not cloyingly sweet and the truffle was distinctly present. The flavor or scent of truffles is one that's hard to describe but easy to detect. As for the cheese, the crunchy manchego, though not overly sharp, paired well with the sweetness of the honey.

Datiles con Almendras- Bacon Wrapped Dates with Almonds and Cabrales
I highly recommend this tapa as it was easily my favorite (or second favorite) dish of the night. A perfectly toasted nut encased in a sweet date wrapped in a savory skin of bacon made for a perfect bite of sweet and salty. Then there's the cheese sauce that adds an element of richness, as well as moisture to offset the dryness of the meat. I wished all of the other tapas were this good.

 

Alcachofas y Setas- Artichoke, Wild Mushrooms, Black Truffles, Manchego Flatbread

Since when did pizzettes become a part of Spanish cuisine, I'm not entirely sure but they were offered on the menu so we sampled two. I naturally favored the shortribs flatbread pictured below because I'd choose meat over veggies any day of the week but this one wasn't bad. However, at $14 a pop, I was expecting something spectacular but that was sadly not the case. This flatbread in entirety was about the size of ONE regular slice of pizza. So with that in mind, I wouldn't recommend ordering any of the flatbreads unless you were looking for a tiny slice of overpriced pizza (call it what you will).

Costillas de Ternera- Beef Shortribs, Horseradish, Parmesan, Bacon Flatbread
As explained above, these flatbreads are good, but not great and definitely way overpriced. I will admit that the beef was extremely moist and flavorful not to mention tender and easy to eat. The crust is crisp and the flatbread wasn't greasy but these are all aspects that should come standard with any good pizza so I can't give these guys too much praise.

Albondigas- Lamb Meatballs, Shaved Manchego
Our waiter, in his NOT-so-infinite wisdom, suggested this dish to us and it was unfortunately a horrible choice. I found the sauce far too salty and my dinner guest didn't enjoy the meatballs too much. I don't really know how the Spanish preparation of meatballs differ from the Italian ways (if there's any difference at all) but they tasted like your average run of the mill meatballs. After nibbling on one of these, I had to send this selection back.

Crema Catalana- Vanila Custard, Caramel Veil, Ginger and Pine Nut
We ordered this dessert thinking it sounded and hopefully would taste similar to a creme brulee but such was not the case. I had just a tiny bite of this dessert as it was rather small to begin with but I wasn't a huge fan. The "veil" is a thin film of gelatin of sorts and the custard was similar in texture to a semifreddo. I'm unsure as to why the pine nuts were paired with this ginger sauce (or vice versa) but that's beyond me.

 

Lemon Torta- Blueberry Jam, Lemon Confit, Blueberry Swirl Ice Cream

The blueberry ice cream (hiding in the back to the right) was almost half melted by the time it was served. NOT COOL. Literally. I was expecting the cake itself to pack a little more tartness but it was definitely on the sweeter side. In terms of texture, the cake is neither airy nor dense, something in between. It wasn't a bad end to the entire meal but I'd certainly try a different dessert next time.

Ambiance: 4 out of 5

Service: 3.5 out of 5

Food: 3.5 out of 5

Verdict: Not that I was disappointed (OK, I was slightly disappointed) with Amada but for the prices they charge for these tapas, I was expecting far better.

http://www.amadarestaurant.com/menu.html

http://www.yelp.com/biz/amada-philadelphia

Barbuzzo (revisited)- Phila

Several months back when I started this blog, Barbuzzo was one of the first restaurants that I wrote a post about. I'm unsure why it's classified as Mediterranean cuisine when it's clearly Italian fare but perhaps there's quite a bit of overlap between the two. They've updated the menu with a few specials but the offerings have remained the same for the most part. The only thing annoying about this place is the wait. If you don't make a reservation, you can be sure to take a place in line so just make sure to call ahead.

Barbuzzo "Pig Popocorn"

To be quite frank, I had no idea what I was ordering when I selected the pig popcorn. For some strange reason, I thought I was getting caramel popcorn or something of the likes although the description which read "with apple cider vinegar powder, espelette chile & horseradish aioli" made no mention of the word caramel or anything sweet. I was surprised, but pleasantly, when I realized that "pig popcorn" was in fact fried pork rinds or chicharrones. Pork rinds was in fact one of my all-time favorite snacks of the past (back when I could inhale an entire bag of them without blinking an eye or giving a crap as to how many calories I just consumed). The pork rinds were freshly fried and still crackling when served. The aioli was perfect, creamy and smooth. The popcorn itself was fantastic as the apple cider vinegar powder added a touch of acidity while the chile powder kicked it up a notch without overdoing it.

Grilled Spanish Octopus and Calamari
We also ordered the octopus to share. The flavors of this dish were complex and delicious but the texture of the grilled octopus was rather off-putting. For the highlights, the oranges added a hint of sweetness to an overall salty dish created by the pancetta. There was also just a bit of acidity on the plate, perhaps a pickled vegetable of sorts? The drizzle of sauce tied the dish together and gave a bit of moisture to the plate without drowning the grilled octopus or making it soggy. As for the downfalls, the calamari was a tad undercooked, which may be fine for many people but not for me. And lastly, the texture of the grilled octopus was strangely reminiscent of mozzarella string cheese. It wasn't rubbery so much as it was sort of spongy for some reason.

Pork Two Ways- Pork Belly and Chorizo

This dish was one of the specials for the night. It looked so promising and so palatable but when I tasted it, it was seriously salty beyond belief. My dinner guest who ordered the raviolis below also found her dish to be unbelievably salty and sent her plate back. I wanted to do the same but I felt bad because I had already eaten a couple clams haha. So I sucked it up and finished my entree.

I was secretly hoping for a hunk of succulent, juicy, moist pork but instead I got this strange looking, pancetta-like, sliced round of pork belly. The pork itself was a bit dried though not inedible. The addition of salt sprinkled on top was not just unnecessary, but unbearable as the broth/ sauce itself was already incredibly salty. As for the clams (and the corn and tomatoes I guess), they were probably the only elements of the dish that I didn't complain about.

Sweetbread Ravioli

Sweetbread, if you don't know, is not bread that is sweet. It's in fact, "the thymus glands of veal, young beef, lamb and pork." Sounds appetizing right? I know. As yucky as that may sound, the people at Barbuzzo somehow made the sweetbread into a delicious filling for the raviolis. I guess I got a far better bite than my dinner guest as she mentioned her bite was beyond salty and had to send back the plate, exchanging it for the gnocchi below.

 

Pan-Seared Gnocchi

As full as I was from my own entree, I still took a bite of this dish. The gnocchi itself was phenomenal. These little dough balls were soft on the inside while just slightly crispy on the outside. Again, the sauce was quite salty but it wasn't as extreme as the ravioli dish. Additionally, they went a little crazy with the oil as you may (or may not) be able to see the layer of fat floating atop the sauce.

Ambience: 3.5 out of 5

Service: 4 out of 5

Food: 3.5 out of 5

Verdict: The sauces and flavors in every dish were great, if only they'd practice moderation with the usage of salt.

http://www.barbuzzo.com/barbuzzo/#

Chickie's and Pete's- Phila

Why did I not know about Chickie's and Pete's earlier? I was clearly missing out on something since I'm told that this bar is as much a part of iconic Philadelphia as Pat's and Geno's steaks (I'm hoping to get around to reviewing both places sometime this summer). To show you just how little I know about sports, the day I visited Chickie's was the day I saw the Phillies Stadium for the first time even though I've lived in PA for over 7 years. Apparently their world famous crab fries are served during the games and that's how this sports bar has become so well-known in the city.

Crabfries with Cheese Sauce

The first thing our waitress asked was "would you guys like me to get you started with a couple orders of crabfries?" Why yes! After all, these highly talked up fries are the only reason why I ever agreed to dine at a sports bar being the clueless person I am when it comes to sports of any type. I used to live in Baltimore, MD, as a child and so I'm a huge fan of Old Bay seasoning. These fries are to die for and the cheese sauce on the side is that icing on the cake. Creamy, smooth and cheesy, it's a perfect condiment to go alongside fries that pack a bit of a kick.

Chickie's Riverboat Clams

Served on a fun but rather useless sizzling plate, these clams were a sad disappointment. The flavor of the shellfish was masked under the heavy veil of bread crumbs that lacked seasoning itself. Not to mention, the clams were quite scrawny and dried out.

Mussels in White Sauce

It may look like the sauce was packed with flavor and while there was indeed a ton of garlic and herbs, the sauce would have benefited from a dash of salt since it was actually quite bland. However, the portion was large and the mussels were meaty.

Lobster Cheesesteak

I didn't order this monstrosity of a cheesesteak but I couldn't help taking a picture of this drool-worthy creation. How can one go wrong with an original Philly cheesesteak topped with large chunks of lobster meat, all smothered in melted cheese? You can't!

Ambiance: 3 out 5
Service: 3.5 out of 5
Food: 3 out of 5 (I would give the fries alone a 4 out of 5).
Verdict: There's a reason why the crabfries are famous but not so much the remaining menu offerings. Skip on the rest but the crabfries come highly recommended.

http://www.yelp.com/biz/chickies-and-petes-philadelphia

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

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

Muqueca- Cambridge

Yes, this place still has blue holiday lights hanging up. Yes, there's tacky decoration of fish and nets on the walls. And yes, this place is inconvenient and out of the way. But does this place serve up a mean seafood stew? You bet.

When I searched the location, I was expecting Google to come back with a "closest T-stop" to the restaurant but none were to be found. That's when I called the restaurant and inquired about directions but all I got in return was "sorry maam, I'm not sure how you get here. I don't take the T to the restaurant." So with a little more research, we decided that Central Square on the Red Line was in fact our best bet. No wonder Google didn't return with any results. That's because the restaurant is located on some far off street that required an additional 10-15 minutes of walking after getting off the train. At any rate, if you are a seafood aficionado like myself, you will love this little restaurant that serves up authentic (well as far as I can tell) Brazilian fare at ridiculously reasonable prices.

Fried Frog Legs

As you can tell, we got a little carried away with appetizers and ordered 3 to share between the two of us girls. Frog is nothing new or foreign to me as I've had it quite a few times in Chinese restaurants as well as in Louisiana when I was down in New Orleans a while back. These frog legs were tasty but truthfully, over-fried. I liked the seasoning and the crunch on the outside of the little drumettes but the inside was dry.

Fried Yucca

I've never had yucca before so I was excited to try this root vegetable for the first time. It's comparable to potatoes but perhaps a little venous or stringy in texture. The yucca was probably pre-fried ahead of time in a large batch so they weren't remarkably hot nor fresh. What made this starter such a great success was that little cup of secret sauce in the middle. It's got a bit of a tang to it and tastes almost like cream cheese but way better. If I wasn't trying so hard to be slightly health conscious, I would've gladly drank the entire cup of sauce by itself. It was THAT good.

Brazilian Patties- Half Chicken, Half Cod
Continuing with the apparent trend of fried foods, we said why not order one more unhealthy item when we've already ordered two. Although these "patties" are similar to the Spanish croquettes in outside appearance, the inside is quite different. Instead of the moist, mashed potato-like, creamy filling found inside croquettes, the filling in these balls or "patties" was dry. The chicken was shredded and reminded me more of canned tuna than anything else (I do like canned tuna). The cod filling was also quite good but leans towards the saltier side.

Essentially the same picture below, but since I took another shot, I might as well post it.

Muqueca Completa- Fish, Shrimp, Mussels
Now for the star of the show and the dish that the restaurant is named after, muqueca. As yelpers forewarned, the muqueca does take a while to prepare so if you arrive famished, make sure to order something else to snack on first. The soup is a light tomato base with onion, cilantro, herbs and spices. Like I said, it's a light broth so the soup doesn't overpower the seafood and really allows the seafood to shine.The shrimp was thankfully not overcooked or rubbery and the fish was extremely tender. Along with the stew, they served a side of rice and this goopy orange colored sauce (obviously not a fan of the sauce). They are really generous with the amount of seafood they cook into the soup. The portion size is more than enough for sharing between two people, especially if you've order sides or appetizers.

Ambiance: 2 out of 5
Service: 4 out of 5
Food: 4 out of 5
Verdict: Seafood, seafood, seafood and more yummy seafood!

http://www.yelp.com/biz/muqueca-restaurant-cambridge

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

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

EVOO- Cambridge

Frequently switching up the offerings on their "home-grown" menu, EVOO (or extra virgin olive oil) prides itself on freshness by using local ingredients that reflect the seasons. The restaurant was just opening when we arrived for an early lunch around 11:30am. The dining area glows with earthy but saturated tones such as warm browns, deep reds and oranges. The waitress served up a basket of freshly baked bread that was still warm from the kitchen. Since we were right in Kendall Square, we opted for just the 2-course meal over the 3-course and headed over to one of my favorite bakeries, Flour, for dessert after.

Cornmeal Crusted Fried Oyster

This was a great starter. The oysters were freshly fried and very crispy. I appreciated the light coating of batter and not the heavy cakey mess that I often find on fried items. The fresh, meaty oysters sat on top of a bed of apple-bacon salsa. The apple was tart and crunchy and worked really well in contrasting the creaminess from the goat cheese fondue. And not that additional seasoning was needed but the bacon bits added a little more salt to the dish (one can never have too much bacon). They were quite generous with the portion.

Shaved Lamb on Baguette

After such a great appetizer, the entree really underwhelmed. To begin, I ordered the habanero coleslaw as my side but was served fries by accident, but I didn't mind too terribly much. The sandwich included roasted red peppers, arugula, tomatoes, pickles and some sort of mayo or cream sauce. The lamb itself was tender and soft but really (and I mean REALLY) lacked seasoning. In fact, the sandwich as a whole was extremely bland and I really wished they'd use a more flavorful spread or sauce for the bread.

 

Parsley and Garlic Studded Beef Tenderloin

Ordered by my lunch date, this entree was far more exciting than mine. The beef was served with a fried ball of creamy whipped potatoes (sort of like a croquette) and doused in a delicious mushroom sauce. The meat was lean but tender and quite tasty. They could have withheld the unnecessary salad on top though.

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