Posts Tagged: Boston
Gourmet Dumpling House | Boston, Massachusetts USA
Sliced fish Szechuan style
Xiao Long Bao aka soup dumplings
Sautéed julienne beef with Longhorn peppers
Gourmet Dumpling House (information gathered 01/2014)
52 Beach St
Boston, MA 02111
617.338.6223
Hours
Mon – Sun 11:00am – 01:00am
Parking
Side street parking. Limited.
Please be advised, all edible and non edible subjects have been shot in its natural habitat/lighting with some post processing. All content is copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
References:
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The Salty Pig | Boston, Massachusetts USA
Inside The Salty Pig
What to eat…
The Salty Pig Charcuterie – Porchetta, Pate de Campagne, Stracciatella, Marinated Olives, Seasonal Greens
On my walkabout of Boston, used my handy Chefs Feed app’s map feature to see what I was nearby. I found myself at The Salty Pig restaurant, but unfortunately upon arrival, did not see the recommended Pâté Sammich on the menu. Found out from the waiter that they change it up every now and then and to expect it back on their menu in the near future. When asked what’s a solid choice outside the recommended option via the never-steered-me-wrong app, he told me The Salty Pig Charcuterie is a solid choice as the Pâté that is found on the Pâté Sammich, is on the charcuterie. Delish!
The Salty Pig (information gathered 5/2013)
130 Dartmouth St
Boston, MA 02116
617.536.6200
Hours
Mon – Fri 11:00am – 1:00am
Sat, Sun 10:30am – 1:00am
Parking
Walked to location.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
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O Ya | Boston, Massachusetts USA
O Ya
Now that’s a blowtorch!
Kin Medai – ume, japanese plum vinaigrette, shiso
Fried Kumamoto Oyster – yuzu kosho aioli, squid ink bubbles
Wagyu Tataki – warm yuzu hollandaise, tarragon, nori
Tasmanian Ocean Trout – smoked ikura, wasabi, vinaigrette
Tairagai Japanese Pen Shell Clam – smoked salt, white soy yuzu, extra virgin olive oil
Tennen Madai – white soy ginger, myoga, lemon oil
Diver Sea Scallop – Australian perigord truffle, sake sea urchin jus, chervil
Sorachi Ace
Foie Gras – miso, preserved california yuzu
Blue Fin Otoro – wasabi oil, lots of green onion
Marinade / Prep of the Next Dish
Kanpachi – jalapeno sauce, sesame, apple, myoga
Artic Char – yuzu cured, smoked sesame brittle, cumin aioli, cilantro
Plating the Tennen Madai
Warm Lobster – ponzu beurre fondue, australian perigord truffles, bonito
Plating the Onsen Egg
“Faberge” Onsen Egg – white sturgeon caviar, gold leaf, dashi sauce, green onion
Grilled Chanterelle & Shiitake Mushrooms – rosemary garlic oil, sesame froth, soy
Seared Petit Strip Loin of Wagyu
Miso Marinated Delice De Bourgogne – Hanahato Junmai Kijoshu, Aged 8 years, Hiroshima
Foie Gras Nigiri – balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp
Chocolate thank you
Housed in a re-purposed old fire station in Boston, Massachusetts, O Ya is a one of a kind restaurant. The food is truly superb and the experience is one I wish I could relive over and over; reference: Groundhogs day. If you happen to be in Boston and have a free evening, you should surely try and call, but honestly this is the type of establishment one would want to reserve a few weeks in advance; this will assure you a spot in their humble / intimate 37 seated eatery. I did not follow such a plan, but luck was on my side as somehow, during my way from Western Massachusetts (a 2 hr drive), my call with the folks at O Ya proved successful and was able to snag a spot at the chef’s counter!
I ate SO well that evening. Dish after dish, I dared not pair alcohol with my food as I wanted to savor and remember every bite, at least to the best of my ability. My favorite was a tie between the Onsen Egg and the Diver Sea Scallop. Those two dishes just had so much flavor, multi-textural contrasts, and had both land & sea elements that worked well. Definitely want to go back and eat those again.
Thanks all, until next time.
-Matt
O Ya (information gathered 2/2013)
9 East St
Boston, MA 02111
617.654.9900
Hours
Sun, Mon Closed
Tues – Thu 5:00 – 9:30pm
Fri, Sat 5:00 – 10:00pm
Parking:
Just take a taxi. Parking is pretty crazy in the leather district of Boston, Mass.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
| References:Add me on twitter / facebook: twitter | facebook O Ya website |
Craigie on Main | Boston, Massachusetts USA
Sweetbreads
Roasted grass-fed beef bone marrow
Vermont Pork Three-Ways
Craigie on the Main, Chef Tony Maws
On Assignment for Chefs Feed!! 😀
This was a great opportunity to meet Chef Tony Maws from Craigie on Main. Was setup with a lucky one to many session where Chef Tony Maws and staff worked hard to get each dish out for me. Shot an array of dishes and each one looked even more mouth watering than the first. Don’t they look absolutely delicious!? Favorite was definitely the sweetbread. What a fabulous dish! Will definitely need to make another trip out to Boston soon to try more of Chef Maws’ cuisine.
Until next time.
Craigie on Main (information gathered 1/2013)
853 Main Street
Cambridge, MA 02139
617.497.5511
Hours
Closed Mon
Tues – Thurs 5:30-10:00pm
Fri – Sat 5:30-10:30pm
Sun 10:30am-1:30pm
Parking:
Parking deck nearby.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
| References:Add me on twitter / facebook: twitter | facebook Chefs Feed chefsfeed.com | twitter Craigie on Main website | twitter | facebook |
Island Creek Oyster Bar | Boston, Massachusetts USA
At Island Creek Oyster Bar waiting on a table; queue your name with the bartender if you want a bar seat.
RAW Bar – ordering oysters
RAW Bar – Island Creek Oyster, Duxbury, MA, Skip Bennett; Beach Point, Barnstable, MA, Mark Begley; Taunton Bay, Acadia, ME, Mike Briggs; Wild Belon, Harpswell, ME
Crispy IC Oyster Slider; brioche roll, lime chile aioli
Pan Fried Crab Cake; corn relish, dijon aioli, frisee
Local Clam Chowder; hand dug clams, buttermilk biscuit, house-cured bacon
Lobster Roe Noodles; braised short rib, grilled lobster, maitake mushrooms, pecorino
Bouillabaisse; swordfish, salmon, littlenecks, PEI mussels, rouille
Honey-Sweet Buttermilk Biscuit
Been wanting to come here for a while actually. It was one of the first places that caught my eyes while using the Chefs Feed app.But a really fun atmosphere with a sophisticated touch; great date place! That night I went with a small group and originally had a reservation for 9:30 on a Thursday, but decided to try our luck to get an earlier table. Was told that for busier nights it’s required to check-in with the bartender and check-in we did! Were able to snag a row of three stools around 8:45 and commenced our gastro-tour through some wonderful dishes. Favorite dish would definitely have to be Clam Chowder! Had some good bowls of the stuff, but this place’s chowder was wonderful! The biscuit was freaking impressive as well! Flaky as if it were rolled of filo dough and that little bit of honey was a nice touch. Besides the amazing decor, the service there was the best I’ve had in a while. Constant changing of utensils after each course, never had an empty water glass and the bartender Andrew was super friendly and helpful; learned a fun fact that the Wild Balon are unable to be farmed but must be harvested in the wild instead. A great time!
Island Creek Oyster Bar (information gathered 9/2012)
500 Commonwealth Avenue
Boston, MA 02215
617.532.5300
Hours
Mon – Sat 4:00pm – 1:00am
Sun 11:00am – 12:00am
Parking
Street parking or valet were the only things available. At the time of driving there, street parking was near impossible to find; valet is $16.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
| References:
Chefs Feed chefsfeed.com | twitter |
Food Truck At SOWA Open Market | Boston, MA USA
Boston Food Truck
Bon Me Food Truck
Cilantro Peppercorn Chicken Banh Mi
BBQ Smith Food Truck
Smoked pork taco; pickled cabbage, cilantro, roasted tomato salsa, avocado-lime cream & chopped chicken chips
Boston Super Dog Food Truck
Charred grilled pastrami
Took a trip to the SOWA Open Market today since every Sunday, they have a gathering of some amazingly tasty food trucks. Today, with beautiful weather and the awesome food… what a Sunday Funday! Enjoy.
Food Trucks! (information gathered 8/2012)
500 Harrison Ave
Boston, MA 02118
Hours
SOWA Open Market:
May 6th – Oct 28th
Sun 10am – 4pm
Parking
Tons of parking! Either on the street side (free) or one of the multiple parking lots ($5 – 8) all day.
Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com
| References:SOWA Open Market http://www.sowaopenmarket.com Boston Super Dog http://www.bostonspeeddog.com BBQ Smith http://www.bbqsmith.com/ Bon Me Foods http://www.bonmetruck.com/ |