Barbara Lynch’s restaurant Menton can be pretty brilliant in its own right. But when one of Boston’s most impressive kitchens brings in the chef and general manager of one of New York’s most acclaimed restaurants for a one-night only dinner, you can only imagine the deliciousness that will ensue.
On December 3, Menton is hosting dinner and champagne reception to celebrate the publication of Eleven Madison Park: The Cookbook ($50; Little, Brown, and Company), which hits stores on November 11. Executive chefs Daniel Humm, of Eleven Madison Park, and Colin Lynch, of Menton, will present five courses from the book — plus amuse bouches and other little treats, naturally — paired with wines selected by Menton’s wine director Cat Silirie. Continue reading “50 Best Restaurants: Menton Meets Eleven Madison Park” »
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 Grill 23 goes through a lot of meat. (Photo courtesy of Grill 23/Facebook) While we gave props to the more creative fare you can find on the menu at one of our 50 Best restaurants, Grill 23, it’s definitely the type of place where people like to stick to the classics: steak, potatoes, and chocolate cake. And since the place turns out such a high volume of fare for hordes of business-types in suits and carnivores out for a special occasion, we asked chef Jay Murray to give us a statistical play-by-play of the culinary goings-on at his excellent steakhouse. Ahead, a staggering look at the food coming out of the Grill 23 kitchen: Continue reading “50 Best Restaurants: A By-The-Numbers Breakdown of Grill 23” »
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 A great steak isn't the only given at Mooo. Another good order? Sunday brunch. (Photo by Anthony Tieuli) Getting a great steak at 50 Best Restaurants pick Mooo is a given, but what about a quality stick-to-your-ribs Sunday brunch? Start with warm sticky buns before diving into the Chef’s specialties like a spinach and mushroom frittata or eggs Benedict. Continue reading “50 Best Restaurants: Going to Mooo … But Not for Steak” »
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Ten Tables’ seasonal food and cozy atmosphere make for a lovely evening, but it’s the proprietor’s commitment to keeping the house-made ingredients at the highest quality that makes us feel good about going back. The effort that goes into the food is matched by the excellence of the drink menu. All mixers are made in house, the wine list is filled with an evolving array of local winemakers that practice organic and biodynamic wine making and they import their signature TT beer from the Berkshire Beer Company. The drink menu changes, but look out for their version of a hot toddy made with French apple brandy and the house made apple cider. (597 Centre St. Jamaica Plain. Info: 617-524-8810, tentables.net/jp.html.)
We’re blogging about the 50 Best Restaurants on Chowder all month long at bostonmagazine.com/50best. Join the conversation on Twitter (#50Best) with @ChowderBoston.
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Dear Polenta Fries,
It’s been more than a month since we first met. I wasn’t expecting to see a finger food on the menu at a place like 51 Lincoln, one of this year’s 50 Best Restaurants picks, and, yet, there you were. Dense (in a good way) and creamy — with an irresistible crunch and a rich, truffled Parmesan dip by your side — you took over my memory for days. I wish we had had more time together, but at the time, I felt that I needed to pay attention to the other delectable dishes on the table—tender duck breast, juicy roast chicken. I loved them all, but now I only dream about you. I know you’re all the way out in Newton, but love knows no boundaries. I promise I’ll be back to visit soon.
Xoxo,
Brittany
(51 Lincoln St., Newton Highlands, 617-965-3100, 51lincolnnewton.com.)
We’re blogging about the 50 Best Restaurants on Chowder all month long at bostonmagazine.com/50best. Join the conversation on Twitter (#50Best) with @ChowderBoston. Continue reading “50 Best Restaurants: A Love Letter to the Polenta Fries at 51 Lincoln” »
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Photo by Leah Mennies
As the myth goes, one way to achieve a successful Thanksgiving gorgefest is by stretching your stomach the day before. One way you can do this? Head to Barbara Lynch’s meat temple  The  Butcher Shop, which just rolled two thick, meaty sandwiches earlier this month—one featuring housemade pastrami and one starring housemade roast beef.
“We enjoyed them often for our family meals and the pastrami was sometimes offered as a special,” says general manager Molly Woodhouse. “We also wanted to offer items that would be suited for those who are looking a quick sandwich at lunch.”
In the pastrami ‘wich ($16), the house-cured meat (brined in a mixture of salt, sugar, garlic, honey, pickling spice, and pepper) is layered with Swiss cheese and Russian dressing between slices of pumpernickel bread from Cape Cod-based Pain d’Avignon bakery. Continue reading “50 Best Restaurants: The Butcher Shop Rolls Out Meaty Sandwiches” »
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 Photo by Liz Linder We love a restaurant that inspires us to eat, drink and be merry. La Morra’s comfortable yet electric atmosphere and pleasant staff (not to mention killer food) will make this a new favorite spot for catching up with friends. If handmade pasta doesn’t impress your friends, hand them the wine list. All Italian and broken down by region, there’s something for everyone and anyone. Wine by the glass, half bottle, full bottle; wine moderately priced to the special reserve list for big spenders; wine to compliment a fantastic meal. Let’s put it like this … you like wine? Then this is the place for you. (La Morra, 48 Boylston St., Brookline Village. Mon.-Thu., 5:30-10 p.m.; Fri., 5:30-10:30 p.m.; Sat., 5-10:30 p.m.; Sun., 5-9 p.m. Info: 617-739-0007, lamorra.com.)
We’re blogging about the 50 Best Restaurants on Chowder all month long at bostonmagazine.com/50best. Join the conversation on Twitter (#50Best) with @ChowderBoston.
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There are three reasons I go to the North End’s Prezza: polenta, ravioli, and red meat. And once I’m seated, it’s always next to impossible for me to choose between the egg-filled ravioli di uovo in a brown butter sauce; the spicy mussels served over chorizo polenta; the handmade pasta with Bolognese; or the hulking veal porterhouse. (My solution: Make my husband choose two of those dishes, then order whatever he doesn’t.)
Every autumn though, my dilemma gets even worse, as chef Anthony Caturano starts playing with ingredients like pumpkin, sage, and hazelnuts — flavors that are great complements to the already stellar homemade pastas and grilled meats. This fall appears to be no exception:
Roasted Portobello with tomato, creamy polenta and Parmigiano ($15)
Seared Scallops in lobster squash bisque with hazelnuts and nutmeg mascarpone ($16)
Wild Mushroom Risotto with mushroom duxelle and fontina cheese ($16)
Tagliatelle with aged Parmigiano and white truffles ($60)
Pumpkin Ravioli with lobster, mascarpone, brown butter and sage ($15/$28)
Pear Ravioli with braised rabbit, pecorino cheese, thyme and butter ($15/$28)
Roasted Duck Breast with confit leg, cider braised kale and Sardinian couscous ($30)
Venison Loin with sweet potato mash, mushroom and pancetta red wine sauce ($38)
Swordfish with roasted tomato, cranberry beans, mussels and lobster broth ($28) Continue reading “50 Best Restaurants: Prezza’s Fall Menu” »
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If there’s anything the team at 50 Best Restaurants pick 80 Thoreau does right, it’s present food and wine that complement each other as well as the seasons. So today, while thinking about my own Thanksgiving menu, I asked 80 Thoreau’s Maitre d’ and co-owner Vincent Vela for some tips on what to drink with the big bird. Continue reading “50 Best Restaurants: Thanksgiving Wine Tips from 80 Thoreau” »
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 Coppa offers a variety of traditional (and more obscure) house-made cured meats. If there’s one thing you can’t miss at Coppa, it’s the cured meats, aka salumi — chef Jamie Bissonnette’s specialty. But even as charcuterie and salumi have become commonplace around town, they’re still uncharted territory for many diners, who aren’t sure what’s what, and so avoid that whole, unfamiliar section of the menu.
In fact, last fall I took a group to Coppa as part of a BCAE course called “Demystifying the Menu.” Many in the class confessed they didn’t recognize many of the words on the salumi list, and that they were were nervous about trying unfamiliar meats for fear they were eating, I don’t know, peacock. Over wine and Aperol spritzes, we hashed it all out, and by the end of the meal I persuaded at least half the party to try lengue, or beef tongue. Continue reading “50 Best Restaurants: The Cured Meat Cheat Sheet for Coppa” »
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