Tag Archives: Boston

Review: Neptune Oyster (Boston)

Neptune Oyster Bar

Neptune Oyster Bar

First things first, being a Louisiana native, I’ve always considered myself a Gulf Coast oyster purist. For years, I was convinced they were the best on the planet. Sadly, while I love the Gulf Coast, Neptune Oyster in Boston has reversed my stance on where to get the best oysters.

Located in Boston’s North End, Neptune Oyster looks unassuming from the outside. When you get inside it’s full of hustle and bustle in a very confined space, but as fresh as this seafood is, the location could be a back alley and it wouldn’t matter.

After reviewing the oyster and seafood offerings from the raw bar, I decided to get a mix of oysters from all over the country. Oyster #1 was a Wellfleet oyster from Wellfeet, Mass. Described as medium, very high salt and with a sweet butter finish, it’s sounded like a good bet. And it was. I could taste all the elements in the description. Before I continue as I should definitely point out that the descriptions Neptune Oyster provides are very accurate. So trust what’s on the order sheet.

Oysters at Neptune Oyster

Half Dozen Oyster Variety

Oyster #2 was a Katama Bay oyster from Martha’s Vineyard, Mass. My reason for ordering it was because of the description as having a “buttered popcorn finish.” Once again, spot on. This oyster had a very buttery taste that I really enjoyed.

Oyster #3 was a Glidden Point oyster from Darmariscotta, Maine. Listed as having a citrus finish, this was probably my least favorite of the half dozen. It had the lowest flavor profile of all the oysters I tried so I don’t have much to say about it.

I also don’t have much to say about Oyster #4 (a Peacock Cove oyster from Cumberland, N.B.). I was barely able to pick up on the “hints of champagne” listed in the description. Maybe I need some actual champagne as an accompaniment instead of my Samuel Adams Octoberfest beer.

Oyster #5 was by far my favorite — a Kumamoto oyster from Willapa Bay, Wash. The description suggested “hints of honeydew melon.” Sounds insane, right? It was insanely accurate. I definitely picked up on the honeydew melon flavor.

Oyster #6 was my second favorite — a Kusshi oyster from Deep Bay, B.C. Listed as having a “cucumber finish,” this oyster also lived up to its description. I can’t tell you how pleasantly surprised I was that the descriptions matched the oysters’ flavors.

Lobster Roll at Neptune Oyster

Lobster Roll at Neptune Oyster

For my main course, I had a cold lobster roll (Neptune Oyster also has a hot version using clarified butter instead of mayo). I couldn’t leave Boston without having at least one lobster roll, and I’m glad I ordered one here. The roll was buttery and grilled to perfection while the lobster itself was plump, fresh and rich. When combined with the light mayo and the roll, it was bliss. The fries were also very good. Probably the best I had during my trip so don’t over look those. Add some Tabasco to your ketchup and you’ve got a great meal.

I’m a little disappointed I discovered Neptune Oyster so late into my trip, but at least I found it. It’s one of the premier oyster bars in Boston and probably one of the best on the East Coast period. It will definitely be a stop I make next time I return to Boston. Neptune Oyster had the best and freshest seafood I had during my stay.

Neptune Oyster, located in Boston’s North End at 63 Salem Street, opens daily at 11:30 a.m.

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Posted by on October 9, 2011 in Eatin'


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Review: Saus (Boston)

Saus' Sign

Saus' Sign

Waffles. Fries. Two things pretty much irresistible to a food. So when I heard of Saus, a place in Boston specializing in both, I had to visit. Saus is located just steps from Quincy Market so it should benefit from a lot of foot traffic. When my friend and I went it was empty so we had plenty of time to peruse the menu and decide what we wanted.

We ordered a regular-sized order of fries to split. In addition to the fries, Saus offers roughly 15 to 20 dipping sauces. We decided to try four: Bacon Parm (bacon and parmesan), Samurai Sauce (Sriracha mayo), Truffle Ketchup and Vampire Slayer (roasted garlic mayo). All of the fries and waffles are made to order, so once we placed our order, the potatoes went into the fryer. They came out hot, golden and crispy.

Fries at Saus

The Fries and Sauces

Were they the best fries I’ve ever had? Probably not, but they were still worth ordering. What really made the difference is the sauces. It’s clear to me that the brains behind Saus took the time to test sauces in deciding what would pair with fries. My two favorite sauces of the night were the Samurai and the Bacon Parm, but they were all good.

After most of our fries were out of the way, our waffles came out piping hot. Saus offers four different waffle toppings (Salted Caramel, Homemade Nutella, Lemon Cream and Berry Berry) and a seasonal topping (when I visited it was Harvest Apple). Since we ordered two waffles, we chose Salted Caramel and the Homemade Nutella. What makes Saus’ waffles insanely delicious is the fact that they use pearl sugar. It really gives the waffles a nice crunch that doesn’t just come from the golden brown waffle itself.

The Homemade Nutella waffle was quite tasty, but Saus’ Nutella has nothing on the real thing. It doesn’t have quite the same chocolate/hazelnut ratio or the consistency of Nutella.

Waffles at Saus

Salted Caramel (top) and Nutella Waffles (bottom)

I will say that the Salted Caramel waffle is one of the best waffles I’ve ever had (sorry, Waffle House Pecan Waffle). The sweet/salty flavor profile has always been one of my favorites and Saus’ salted caramel topping is perfection. One of my biggest pet peeves is when salted caramel isn’t right. Thankfully, Saus got it 100% right.

To me, Saus is street food under a roof. But it’s damn good street food. They have late night hours on the weekend and I can’t imagine the fries and waffles don’t make for some great drunk food. I enjoyed my trip to Saus so much, I wanted to go back, but ran out of time. Add it to your list next time you’re in Boston, it’s already on mine…again.

Saus is steps away from Boston’s Quincy Market at 33 Union Street. The hours vary so visit Saus’ website for details.

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Posted by on October 8, 2011 in Eatin'


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Review: Pomodoro (Boston)

Pomodoro's Bread

Pomodoro's Bread

I ventured into Boston’s North End (think Boston’s version of Little Italy) on Monday night to have dinner at Pomodoro with friends. The place came highly recommended from one of my friends (who happened to be in our party) and he was spot on.

The place is small and intimate with a definite allure — I wouldn’t hesitate to call it romantic. I’m pretty sure there was only one server for the entire restaurant. For me, that added to the charm and she was never stressed or rushed so it worked.

Normally, I wouldn’t pay any attention to the complimentary bread basket a restaurant, but let me tell you, the bread at Pomodoro is insanely good. The crust has a nice crack and the bread on the inside is light and fluffy. The olive oil is also great. They had olives in the actual olive oil which was something most places don’t do and it really pulled out the olive flavor from the oil. Don’t skip the bread if you go in.

Pomodoro's Antipasto

Pomodoro's Antipasto

We started by ordering the antipasto plate which was an Italian smorgasbord. It was loaded with Tuscan white bean salad, roasted sweet red peppers stuffed with a tuna salad, prosciutto, green beans, poached calamari, lightly fried potatoes, arugula, parmesan, fried artichokes, goat cheese toast and fresh olives. I don’t like olives much, so I skipped those, but the standouts of the board were the stuffed peppers (sweet heat), the calamari (amazing taste and texture) and the goat cheese toast (because it’s goat cheese). I wasn’t a big fan of the prosciutto, it was sliced too thick and didn’t have the saltiness I’m accustomed to. The potatoes had a nice crispiness to them, but completely lacked seasoning so there wasn’t anything to send them over the top. All the beans and arugula tasted fresh and complemented the other elements very well.

One of my friends ordered the Classic Linguini. Pomodoro tosses their linguini with a slow roasted plum tomato sauce, extra virgin olive oil and fresh herbs. That’s it.

Classic Linguini

Classic Linguini

It may sound boring since there aren’t a lot of bells and whistles attached, but let me assure you that sometimes the most simple dish can have the most impact. This linguini was a perfect example. Light, acidic, herbacious, it had all the elements one expects out of a classic tomato sauce and pasta dish. Add some parmesan cheese and the flavor is taken to another level.

My other friend ordered the Veal Scaloppini. The veal was cooked with a sweet onion balsamic sauce and paired with a green olive risotto. While my friend thought it was overloaded with balsamic, it actually worked for me. I liked the acidic balsamic-onion combo especially when a piece of the veal was taken with a bite of the much subtler risotto.

Chicken Carbonara

Chicken Carbonara

I ordered what we all agreed was the best dish of the night: the Chicken Carbonara. Pieces of chicken with wild mushrooms, Italian ham and cracked pepper on a bed of rigatoni. The chicken was juicy and cooked perfectly. The white sauce on everything was beyond belief. All of these elements worked together in harmony to create one of the best traditional Italian dishes I’ve had in year.

After dinner, do yourself a favor and head over to Mike’s Pastry across the street. They have some of the best desserts you’ll find in Boston.

North End in Boston is full of Italian places and everyone who’s ever been to or lived in Boston seems to have their own unique opinion on the best place to go. After dining at Pomodoro, I’ll happily go on record saying it is one of the best Italian places in Boston. The ambiance, food and setting were all exactly what I wanted out of the experience.

Pomodoro is located in Boston’s North End at 319 Hanover Street. Hours are Mon. through Fri. 5 to 11 p.m. and Sat. and Sun. from 12 p.m. to 11 p.m.


Posted by on October 6, 2011 in Eatin'


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Review: UBurger (Boston)

The Grand Slam Burger at UBurger Boston

The Grand Slam Burger at UBurger Boston

Burgers don’t seem to be a big thing in Boston, but I wanted to check the scene out anyway. After doing some research, I decided to go to local joint UBurger. Turns out I missed their fifth anniversary by a day.

Technically a chain (they have three locations – Park Street, Kenmore Square and BU West Campus), UBurger serves a variety of burgers (either pre-made or build-your-own). I ventured to the Kenmore Square location which was full of students.

Since I had already perused the menu online, I had an idea of what I was going to order. The menu is pretty extensive, but I had my mind set on a Grand Slam Burger (with bacon, cheddar cheese grilled onions, mushrooms and house sauce) and an order of onion rings. I probably should have ordered a frappe as well, but knew I was going to get dessert elsewhere so I resisted.

My order came out pretty quickly and dove in to the onion rings. Very crispy and thinner than most onion rings I’m used to, they packed quite a crunch. They were lacking a little seasoning, but overall, UBurger has some solid onion rings. The crispness held up even after they had been sitting for a while which is always a good test.

UBurger Onion Rings

UBurger Onion Rings

The burger itself was cook medium (I prefer my burgers mid-rare to medium) which was a nice change-up from most quick service burger joints that overcook the meat. The patty was seasoned really well and was really a star on a bun. The house sauce was very good, but with the way it blended with the grilled onions and mushrooms, I couldn’t quite pick up on the flavors in the sauce. The bun was a great aspect. It wasn’t too heavy or light and had a nice doughiness to it. All of the elements on this burger really worked well together so I was more than happy with my choice.

All in all, UBurger was a pleasant experience. The burger and onion rings were both solid items and I can see why the place is so popular with the local students: it’s quick and it’s cheap. My burger, onion rings and drink rang in at $10.33. Not bad for a such a solid meal.

UBurger has three location throughout Boston. Visit the UBurger website for locations and hours.

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Posted by on October 5, 2011 in Eatin'


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Review: Winsor Dim Sum (Boston)

Crab and Shrimp Dumplings

Crab and Shrimp Dumplings

After a few nights of eating at some of Boston’s top restaurants, I decided to head over to China and cure a craving I’ve had for dim sum. Unfortunately, it’s a craving I can’t satisfy in New Orleans. I chose Winsor Dim Sum and it proved to be a pretty good choice.

Every piece of dim sum was a ridiculously low $3.15. I decided to go for six dishes in total. I went for a blend of some items I was familiar with and few I wasn’t as familiar with.

First up were the shrimp rolls. They were tasty, but the wrapper was a bit soggy/heavy for my liking. I also didn’t like that the shrimp weren’t deveined. I don’t like gritty shrimp.

Next came the crab/shrimp dumplings. This was my second favorite dish of the night. They came out steaming hot and were flavorful and full of crab and shrimp. The wrapped itself was then and only served to complement the filling — the way a good dumpling should.

I tried the pork and peanut dumplings next. While they weren’t as good as the crab/shrimp dumplings, they were still pretty good. The peanut and turnip gave the dumplings a nice crunch.

Pork and Peanut Dumplings

Pork and Peanut Dumplings

I went out on a limb and tried the chicken feet. As this was my first time to try the dish, I wasn’t too sure what to expect. After trying them, I can’t say I’m up for trying them again. The skin was soggy and it was overseasoned with anise. I also couldn’t get much meat off the feet. I’m sure diners more familiar with the dish were wondering just what the hell I was doing.

I also tried the spare ribs. They weren’t exactly what I was expecting. I was hoping for full on ribs, but got cut of pieces that required chewing the meat off of the cartilage. I was able to get past that and really enjoy the flavor.

My favorite dish of the night was the shrimp-stuffed fried tofu. I wasn’t sure what to expect with the mixture of tofu and seafood, but these things were delicious. I could have easily eaten a few plates of them. They were seasoned and fried perfectly.

So if you’re ever in Boston and craving dim sum. I recommend Winsor Dim Sum, just don’t travel too far off the beaten path. Winsor Dim Sum is located at 10 Tyler Street in Boston’s Chinatown.

Winsor Dim Sum is located just inside Boston’s Chinatown at 10 Tyler Street. The restaurant is open seven days a week from 9 a.m. to 10 p.m.

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Posted by on October 4, 2011 in Eatin'


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Review: No. 9 Park (Boston)

One of Boston’s top chefs, Barbara Lynch has formalized a nice set of restaurants and concepts throughout the city of Boston. She even boasts a James Beard award. After having drinks at her bar Drink on Saturday night, I decided to stop in to her flagship restaurant No. 9 Park for dinner on Sunday.

Prune-Stuffed Gnocchi

Prune-Stuffed Gnocchi with Foie Gras, Toasted Almonds and Vin Santo

Nestled alongside Boston Common, No. 9 Park is an intimate restaurant with dishes capitalizing on local ingredients. The bar crafts some serious cocktails which seems to be a trend among Lynch’s spaces based on my trip to Drink. I decided to settle on a glass of Syrah and settled in to take a long look at the menu. After reviewing all the options, I decided to indulge in the three-course prix fixe.

First up was the Prune-Stuffed Gnocchi with Foie Gras, Toasted Almonds and Vin Santo. I ordered based on the recommendation of Plein Sud NYC chef Ed Cotton who used to work at No. 9 Park. While the elements all worked well together, the gnocchi felt a tad on the heavy side. I prefer it to be as pillowy as possible. That said, the foie gras was top notch and the prunes worked surprisingly well with the foie gras and the gnocchi itself.

Berkshire Pork Belly at No. 9 Park

Berkshire Pork Belly with Napa Cabbage, Lobster en Brik and XO Sauce

For my main course, I chose the Pork Belly with Napa Cabbage, Lobster en Brik and XO Sauce. What a great cut of pork belly. It was perfectly caramelized to a crispy outer lay well remaining juicy and fatty on the inside. The XO sauce also added a nice sweetness to the saltiness of the pork. My lobster was a little overcooked and became somewhat tough, but not so much that it took away from the dish. I also didn’t feel like the lobster element and the piece of pork belly incorporated well with each other. Both tasted delicious, but the cohesiveness was a little lacking in concept.

For dessert, I chose the Vanilla Bean Chiboust with Native Apples, Puff Pastry and Cider. I have to say, the description doesn’t do this dessert justice. The chiboust within the puff pastry was subtle and the puff pastry was topped with coriander which proved a brilliant choice. The native apples were amazing. I assume with Fall settling in in Boston, it’s prime apple time. The cider mentioned on the menu was actually an apple cider sorbet that topped the dish and tied it all together. I’m not sure who the pastry chef is at No. 9 Park, but he or she is great at what they do.

Vanilla Bean Chiboust

Vanilla Bean Chiboust with Native Apples, Puff Pastry and Cider

On a side note, I had a hard time not ordering the Peaches and Cream with Saffron, Brioche and Aged Balsamic. The Fall aspect of the apple dish is what solidified my decision.

The service at No. 9 Park is impeccable. Plates were picked up promptly, drinks never fell too low and the food came out at a surprisingly rapid pace.

Lynch definitely has left a great culinary footprint on the city of Boston and No. 9 Park is a great base for her culinary world. I would recommend reservations as the restaurant was pretty full throughout the course of the evening.

No. 9 Park is located on the corner edge of Boston Commons. The address is 9 Park Street. No. 9 Parks’ dining room is open Tues. through Sat. 5:30 to 10 p.m. and Sun. and Mon. from 5:30 to 9 p.m.


Posted by on October 3, 2011 in Eatin'


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Review: o ya (Boston)

Foie Gras with Balsamic Chocolate Kabayaki, Caludio Corallo Raisin Cocoa Pulp

Foie Gras with Balsamic Chocolate Kabayaki

Pardon my French, but I can sum up o ya in two words: Holy Shit!

I’ve always enjoyed a good meal and Asian happens to be a favorite cuisine of mine and o ya just took my appreciation to an entirely new level. I’m not sure I’ll be able to eat Asian for months…maybe year. That’s how out of this world my experience at o ya was. The dishes are beyond inventive, handled with a precision most engineers would envy and bursting with flavors most restaurants can’t match in years, yet along a single night.

The menu is a little overwhelming, but I firmly believe you can’t make a wrong decision. I won’t pretend to remember the order of the items we ate so I’ll take them one by one.

First, I’ll cover the salmon dishes we had. The Scottish Salmon Belly with cilantro, ginger and hot sesame oil drizzle was the perfect blend of the fattiness you expect from tuna, but it was bolstered by the fresh cilantro and ginger and given just the right amount of kick from the hot sesame oil. The Scottish Salmon with spicy sesame ponzu, yuzu kosho and scallion oil was another fine piece of fish might all the more richer from the elements working harmoniously together.

Kanpachi Baby Hamachi

Kanpachi Baby Hamachi

The Hamachi at o ya is fantastic. We had the Hamachi with spicy banana pepper mousse which is as delicious as it sounds. The mousse does just enough to heighten the fishiness of the Hamachi while letting the fish carry most of the weight in the dish. We also had the Hamachi with viet mignonett, thai basil and shallot. This Hamachi has a much higher Asian-tasting profile. The third Hamachi was the Kanpachi Baby Hamachi with Jalapeno Sauce, Sesame, Apple and Myoga. Not only was it a picturesque dish, it was equally delicious and had just the right balance of heat and coolness. If you asked me to pick between the three, I would have a very difficult time, but I might lean slightly toward the Kanpachi Baby Hamachi.

A highlight of the night was the Shiso Tempura with Grilled Lobster featuring charred tomato and ponzu aioli. It just so happened that we saw this dish being prepared while we were being seated and knew we had to order it immediately. I should point out that I don’t like tomatoes. That said, the charred effect of the tomato blended perfectly with the fried shiso leaf and fresh lobster. I would have no problem ordering this multiple times and scarfing it down just as quickly as I did on my first try.

Shiso Tempura with Grilled Lobster

Shiso Tempura with Grilled Lobster

Another one of my favorites (though calling a dish at o ya a favorite is kind of pointless since they are all phenomenal) was the Fried Kumamoto Oyster with yuzu kosho aioli and squid ink bubbles. The fried oyster was so light and mixed really well with the saltiness/brine of the squid ink bubbles. Served as a sort of deconstructed sushi (with seaweed-wrapped rice), this “sushi” was one of the best rolls I’ve ever had. I could have eaten a dozen.

Taking a break from seafood, we ordered the Chopped Tea Brined Chicken Thighs with cucumber, avocado, carrot and ponzu vinaigrette. Honestly, this kind of reminded me of a vermicelli bowl minus the noodles. The chicken thighs were brined to perfection and the coolness of the cucumber and carrot mixed with the creaminess of the avocado pushed this dish over the top. Out of all the dishes I had, this is the dish I would feel the most comfortable recreating. I could only hope to do it half the justice the chefs at o ya did.

One of the lightest dishes of the night was the Grilled Chanterell and Shiitake Mushroom Sashimi with rosemary garlic oil, sesame froth and soy. Honestly, this dish got a little lost in the midst of all the exceptional dishes we had. While there wasn’t a single thing wrong with it, it just didn’t leave the same impression the other dishes throughout the night left.

Fried Kumamoto Oyster

Fried Kumamoto Oyster

Another non-seafood dish was the Tamago Omelette “Roll” with dashi sauce, burgundy truffle, robiola cheese and chives. If this is o ya’s idea of an omelette, I’m coming back for breakfast. The egg was so airy and light it literally melted in my mouth. Add in the other elements and you have a egg “roll” that surpasses anything I’ve ever had with egg in it.

Back to seafood, the Shrimp Tempura with bacon truffle emulsion and scallion ginger oil was another standout. While it was a tad bit salty, the bacon truffle emulsion was the star of the dish. It complemented the whole shrimp nicely. The shrimp itself was the perfect amount of crunch. The shell and meat were cooked so well that the shell was like a crispy chip.

Two more outstanding seafood dishes were the Suzuki Sea Bass and the Shima Aji and Santa Barbara Sea Urchin. The Suzuki Sea Bass was served with spicy cucumber vinaigrette, avocado and cilantro. The richness of the sea bass partnered perfectly with the other elements to create a fatty/crunchy combo. The Shima Aji and Santa Barbar Sea Urchin was out of this world. Served with a ceviche vinaigrette and cilantro, the fattiness of the urchin was like a nice gelee pairing with the cilantro to create a blissful piece of sashimi.

Foie Gras Gyoza

Foie Gras Gyoza

I’ve purposely been saving the foie gras dishes until near the end. What o ya does with foie gras should be illegal (and no, not from the PETA standpoint). Example number one is the Foie Gras Gyoza with kyoto sansho and pink peppercorns. These are hands down the best dumplings I’ve had in my entire life. No joke. I could have eaten three orders myself. As a suggestion from the waiter, we ordered Foie Gras with balsamic chocolate kabayaki, claudio carallo raisin cocoa pulp and sip of aged sake as our last course before dessert. Foie gras and chocolate?!? Let me tell you, it works in perfect harmony. It’s rich, it’s chocolately, it’s creamy. If a chocolatier caught wind of this idea, they would be smart to capitalize on it immediately.

Tres Leches Boston Creme Pie

Tres Leches Boston Creme Pie

We ordered all four of the available desserts: Tres Leches Boston Creme Pie, Affumagato with Coconut and Espresso, Chocolate Gelato with Salted Caramel, and Soy Milk Blanc Mange. I was a little underwhelming by the desserts. The Affumagato was overpowered by the espresso so the coconut was lost while the Soy Milk Blanc Mange tasted like a Thai tea custard. Not bad, just not great. The Tres Leches Boston Creme Pie and Chocolate Gelato with Salted Caramel were both good, but these desserts don’t live up to the expectations set by the food.

I highly recommend ordering sake to accompany all the aforementioned dishes. O ya has a great sake selection that runs the gamut from small breweries to larger breweries. Each sake we ordered had a different flavor complex, but all worked well with the food.

If you come to Boston, eat at o ya. It’s that simple. While it may spoil you and how you taste Japanese food, it’s a dining experience you won’t soon forget. It was heaven in Boston. I woke up thinking it was a dream. Thankfully, it wasn’t.

O ya is located at 9 East Street. The hours vary so visit o ya’s website for full details.

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Posted by on October 2, 2011 in Eatin'


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Review: Toro (Boston)

Toro Tapas in Boston

Toro Tapas in Boston

I’m a big fan of tapas. I rarely go to eat with people who won’t share their food so tapas are an ideal way to eat and drink with friends while getting a taste of the variety of dishes a restaurant has to offer. So, based on the recommendation of my friend Donna, one of the first places I visited during my Boston trip was Toro. Before making the trip, I perused Toro’s menu and found at least 12 things I wanted to order.

While we waited for a table (be prepared to wait), I ordered a Caramelized Caipirinha, a tangy mixture of cachaca and caramelized limes — a great, but simple cocktail. My second drink, the La Granada (vodka and pomegranate), wasn’t great. Something about the flavor mixture just didn’t work for me

We started with the Tortilla Espanola (sort of like a potato and onion omelet cake) which had just the right amount of creaminess and seasoning. The egg, onion and potato blended very well, and I figured it was a sign of things to come. I was right. Our second dish of Corazon a la Plancha (Beef Heart) was delicious as well. While I’m a fan of beef tongue, I had never tried beef heart, and I’ll definitely be trying more of it. It was sliced very thin and felt like a heartier (no pun intended) prosciutto.

Razor Clams at Toro

Razor Clams

Next up were the Pimientos de Padron (Green Peppers with Sea Salt). These tiny peppers packed just the right amount of punch which worked great with the salt and butter they were cooked in. Our next plate was a special of the evening, the Razor Clams. While they weren’t terrible, I have to admit they were my least favorite thing of the evening. I just couldn’t get past the brine flavor.

After taking a short break to order some wine, we continued with Atun Crudo (Tuna with Fermented Black Beans). The tuna was a nice change of pace as it seemed to have more Asian elements than Latin ones. It was a perfect course to refresh the palate after the peppers. Following the tuna, we ordered the Brussels Sprout. While they may not be a kid’s favorite veggie, they are definitely a favorite at Toro. Cooked to perfection, the sprouts had the right amount of sear/charring and complemented all the other dishes perfectly. After the Brussels Sprouts we had the Cauliflower (cooked in bacon grease if I remember correctly). The cauliflower was very similar to the Brussels Sprouts so I would recommend only ordering one or the other.

Maiz Asado con Aioli y Queso Cotija (Corn with Aioli and Cheese)

Maiz Asado con Aioli y Queso Cotija (Corn with Aioli and Cheese)

Continuing with the vegetable dishes, our next plate was one of Toro’s specialties — Maiz Asado con Aioli y Queso Blanco (Corn with Aioli and Cheese). It’s no wonder it’s one of Toro’s most popular dishes. I’ve always been a fan of grilled corn and the butter and lime really highlight the sweet flavor of the corn while the searing gives it a nice contrast.

Asado de Huesos (Bone Marrow)

Asado de Huesos (Bone Marrow)

Following the Maiz, we had our last savory tapa plate of the night, the Asado de Huesos (Bone Marrow). Literally served in the bone, let’s just say we devoured in a matter of seconds. Bone marrow has always been one of my favorite dishes due to just how much flavor is packed into it. Putting on top of toast with beef shoulder and accompanying it with radish and citrus salad really sent it over the top. These last two dishes are must orders.

After pigging out on savory tapas, we moved on to Churros with Chocolate Sauce. I’m a huge fan of anything coated in cinnamon and sugar and these churros didn’t disappoint. After the churros, we ordered a cheese plate. While I get what they were going for with the cheese plate, none of the cheeses were really a standout for me. They did pair well with the Maduras however so if you’re looking for an after dinner drink, the cheese plate accompanies Toro’s offerings perfectly.

While this trip is only my second to Boston and Toro is the only place I’ve been for tapas, I can’t imagine there being a better tapas restaurant in town. Aside from the amazing menu, the servers and bartenders are very knowledgeable about what’s on the menu and what pairs with each other. So the order the dishes were served flowed very naturally and was palate-friendly. Overall, if you’re looking for a phenomenal restaurant to order food to share with friends, Toro is your place.

Toro is located at 1704 Washington Street. The hours vary so visit Toro’s website for full details.


Posted by on October 1, 2011 in Eatin'


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