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	<title>BeantownEats &#38; BeantownDrinks - Boston MA Food and Drink Website &#187; Lin</title>
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		<title>Wine and Cheese, Beer and Burgers</title>
		<link>http://beantowneats.com/wine-and-cheese-beer-and-burgers/</link>
		<comments>http://beantowneats.com/wine-and-cheese-beer-and-burgers/#comments</comments>
		<pubDate>Thu, 27 Sep 2012 16:17:35 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Lin]]></category>
		<category><![CDATA[back bay]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cured meat]]></category>
		<category><![CDATA[south end]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7089</guid>
		<description><![CDATA[Tuesday night marked my first ever experience at The Salty Pig. I&#8217;ve drooled over their menu. Read others&#8217; rave reviews. Suggested it several times but the cards never fell. Until Tuesday I was looking for places to go before heading to an event at The Beehive. The Salty Pig proves to be a convenient location, just across the street from the Back Bay orange line stop, and waking distance from Copley Square. A friend and I stepped into a casual space with high ceilings, lots of chalkboard art (like a pig drinking a martini), and got situated at the bar. Assuming we would be ordering cheese, I looked over their white wine menu and was kind of happy to see nothing I really recognized (I&#8217;m trying to branch out with my wine selections). The bartender was more than happy to make a suggestion based on wines I normally enjoy, even pouring a sip so I could taste it before committing. This simple gesture is one I always appreciate! Once our drinks were in hand, we looked over the menu and decided to go with two cheeses, one meat and a few accoutrements. Again, the knowledgeable bar tender offered suggestions and we ultimately settled on Stilton (Tuxford &#38; Tebbutt, Leicestershire, ENG: cow, blue, strong; $6), the Moses Sleeper (Greensboro, VT: cow, bloomy rind, moderate; $7) and the Salametto (Fra’ Mani, CA; dry cured course ground garlic sausage; $7). The Moses Sleeper really hit the mark. I&#8217;m a huge Brie fan but find the rind a little too rank for my taste buds. This casing was much more mild and very enjoyable, while the cheese was soft and spreadable like Brie. I was a little disappointed with the Stilton; it just didn&#8217;t have that bite to it that I look for in this type of cheese. The salametto, on the other hand, was my favorite item on the plate, served with a well-paired mustard and delicious, sweet pickles. Four slices is toasted bread was served with the plate, and for the two of us, it wasn&#8217;t quite enough. Perhaps next time I&#8217;d just ask for more. I was otherwise impressed with the portions of both the cheeses and meat, perfect for the two of us as a hardy bar plate. Word of caution for cocktail imbibers: Salty Pig has a cordial license. This I had always suspected, but the word &#8220;cocktails&#8221; appears on their online menu (which I find deceiving!). Still wanting a true cocktail before heading to our event, we stopped at Kitchen and again sidled up to the bar. My friend went to a classic Vieux Carre, which has recently become one of my favorites thanks to The Hawthorne. While having a hard time deciding myself, the bar tender offered up a suggestion of &#8220;Don&#8217;t Give Up the Ship&#8221; with gin, Dubonnet Rouge, Fernet Branca and Curaçao (view recipe here). In trying to acquire a better appreciation for Fernet Branca, I went with his suggestion. It was nicely put together, well-balanced and with just enough Fernet Branca to carry the flavor without being too overpowering. Finally it was time to head over to The Beehive for Break Down the Burger presented by Amstel Light. The dynamic Boston duo of Chefs Will Gilson and Jamie Bissonnette teamed up to create burgers that pair with Amstel Light and Amstel Wheat.  A grilled turkey burger was sandwiched between a Martin&#8217;s potato bun and topped with Kewpe mayo, green curry and mango slaw, while the beef burger was served in a Nigella bun with a charred onion mayo, arugala and turnip kimchi.  While both of these burgers hit the mark, a third burger made with lamb and topped with some kind of mint sauce was my favorite.  Live music and Amstel Lights flowing behind the bar set the tone for a very fun evening. And if you don&#8217;t already, I highly recommend following these two (dare I say Boston celebrity) chefs on Instagram for a very humorous and personal look at the daily work (and shenanigans) of Jamie (jamiebiss) and Will (wdgilson). For more on Kitchen, check out our prior visit here.  I was invited to The Beehive as a guest of Amstel Light; burgers and beers were complimentary, opinions are my own. What are your favorite combinations at The Salty Pig?]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>A Day in the Life of a Pastry Chef</title>
		<link>http://beantowneats.com/a-day-in-the-life-of-a-pastry-chef/</link>
		<comments>http://beantowneats.com/a-day-in-the-life-of-a-pastry-chef/#comments</comments>
		<pubDate>Fri, 21 Sep 2012 10:00:10 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Lin]]></category>
		<category><![CDATA[Baked Alaska]]></category>
		<category><![CDATA[Boston Creme Pie]]></category>
		<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6934</guid>
		<description><![CDATA[&#8220;Would you like to see a dessert menu?&#8221; These words are synonymous with the ending of a meal, and provoke many follow up questions: Do I really have room for dessert? Should I be good and skip it? Should I just take a peak? One of our local restaurants has fantastic desserts, and we find ourselves ordering that last delicious sweet more often here than other places. We have also gotten to know the master behind these decadent delights and decided to investigate further. When so often the focus is solely on the Chef, we thought it would be fun to turn the spotlight on our favorite Pastry Chef. Please meet MacKenzie Loughlin, Pastry Chef at B Street Restaurant and Bar. 1) Was there a certain moment that you knew you wanted to be a pastry chef? I have been really interested in cooking and baking my entire life. My father&#8217;s parents were farmers in Alabama and my sisters and I would spend summers and holiday breaks with them on their farm. My grandmother was a great cook and would have traditional southern breakfasts and dinners every day. I would always go home to my mothers house Maine and try to recreate all of my favorite dishes without much success! My love for all things baking came when I got a kitchen aid mixer and a Martha Stewart cookbook for Christmas when I was 13. I haven&#8217;t stopped baking since! Chocolate Pudding 2) Where did you go to pastry school? I have a BS in Baking and Pastry Arts from Johnson &#38; Wales University. 3) What is your typical day / week like? Like most pastry chefs, I&#8217;m a natural early riser. I live in the South Shore, so to make sure I am at work by five I am up at quarter to four! Once at work, and the coffee is made, I start my production list for the day. The most laborious and time consuming item I make at B Street is any bread item, so that is always first on my list. In between the mixing, rising, proofing, kneading and resting of the bread, I work on whatever else needs to get done that day. I have about four to six seasonal menu changes a year, so it&#8217;s always something different depending on the season. Monkey Bread 4) Most interesting ingredient you&#8217;ve ever used in a recipe? In pastry school I was introduced and got to use numerous different ingredients from many different cultures. Recently I have been really into salty and sweet flavor combinations. I have come up with a bacon and chocolate chip cookie recipe that friends, family and coworkers can&#8217;t get enough of. It will be a garnish for a bourbon pecan bread pudding that is going on my new fall menu that is coming out in late September. 5) What is your favorite thing that you&#8217;ve created for B Street? There are so many! Last winter my favorite dessert was the salted peanut turtle tart. Like I said before, I can&#8217;t get enough of the salty sweet combo! Right now I really like the S&#8217;more Baked Alaska. It&#8217;s such a classic dessert with a fun, childlike twist! Baked Alaska 6) Competition shows on TV (i.e. Food Network) featuring pastry chefs have really have really taken off; do you watch any of them? If so, what&#8217;s your favorite and why? I tried getting into Top Chef Just Desserts, but I would get too nervous watching the chefs trying to create items with limited time and no recipes an I couldn&#8217;t enjoy it. I was a huge follower of Duff Goldman&#8217;s Ace of Cakes and would watch it religiously every week. In college I did an internship at Truly Jörg&#8217;s, so any time Jörg Amsler is on a Food Network Challenge, I&#8217;m glued to the TV! 7) Do you foresee anything up and coming in the pastry scene that we should keep a watch for? I&#8217;m not really into trends in food. I do think with so many people following restricted diets, I do think we will be seeing a huge jump in bakery&#8217;s and restaurants being more aware to the needs of those people. Boston Creme Pie So there you have it. A 4 am wake up call in order to get her incredible creations ready for dessert. Jon&#8217;s personal favorite when B Street first opened was the Chocolate Pudding. Chef Loughlin used to play a larger roll in the brunch menu, and since B Street has made some changes recently, we find ourselves craving that Monkey Bread! As the Fall approaches, we are eagerly awaiting the arrival of her bourbon pecan bread pudding; if it&#8217;s anything like last year&#8217;s bread pudding, the trip out to Newton will be worth it! No matter what your dessert preferences are, we hope you take a minute to appreciate the remarkable men and women behind them. This post is dedicated to our dessert-loving friend and fellow blogger Megan of Delicious Dishings. As her wedding day approaches, we wish Megan all the best, and a lifetime filled with love happiness, and of course, desserts! For more of our posts about B Street, check out our Restaurants tab! Where is your go-to place for dessert?]]></description>
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		<slash:comments>8</slash:comments>
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		<item>
		<title>A Summer Meal with Chile Olive Oil</title>
		<link>http://beantowneats.com/a-summer-meal-with-chile-olive-oil/</link>
		<comments>http://beantowneats.com/a-summer-meal-with-chile-olive-oil/#comments</comments>
		<pubDate>Mon, 20 Aug 2012 13:13:25 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Lin]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Bruschetta]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6693</guid>
		<description><![CDATA[Have you ever had a martini with olive oil? Probably not. My first experience with olive oil in any type of alcoholic drink happened a few months ago at the reopening party for Todd English&#8217;s Olives. Todd has partnered with Chile Olive Oil to &#8220;demonstrate how using quality extra virgin olive oil like the extra virgins from Chile can enhance the flavor of many dishes – from appetizers to entrees to desserts.&#8221; When Chile offered to send us a couple of bottles to try at home, I quickly accepted. Martinis don&#8217;t jump to mind when thinking about olive oil recipes, but bruschetta certainly does, and Jon is a big fan of my recipe. So I thought why not create a simple summer menu that focuses on olive oil. Bruschetta Like many of my recipes, this one can be thrown together pretty quickly and without any measuring devices. Although you don&#8217;t have to, I like to let the bruschetta sit in the fridge for about an hour before serving (just don&#8217;t add the mozzarella); this allows the flavors marinate and also gives you the chance to make it ahead of time if serving guests. Ingredients Campari tomatoes, chopped Red onion, minced Fresh basil, sliced thin 1 tbls minced garlic (I like to use the pre-minced in a jar as the garlic tends to be sweeter than raw garlic) Pinch of sugar 1 tsp lemon juice Olive oil 1 tbls red wine vinegar Mozzarella Baguette Combine tomatoes, onion, garlic and basil in a bowl. I like to start with a little bit of onion and add if it needs it. Drizzle with olive oil and vinegar, add salt and pepper, lemon juice and sugar. Gently mix then taste test. If you are going to let it rest, don&#8217;t go crazy perfecting the flavor here. If serving immediately, add whatever your taste buds tell you to. Just before serving, add the mozzarella. There are a couple of different serving options. A quick one is a bag of  pre-toasted crostini. You could also use crackers. My favorite is to slice a baguette, drizzle olive oil and then pop in toaster oven or broiler. You could even put them on the grill for a large batch. Chilean Extra Virgin Olive Oil Martini Ingredients 1 orange segment 3-5 fresh basil leaves 3 oz vodka 1/2 oz dry vermouth 1/2 oz cointreau 1/4 oz simple syrup 1/4 oz Chilean extra virgin olive oil In a shaker, muddle orange segment and basil leaves.  Add vodka, cointreau, dry vermouth, simple syrup and olive oil.  Add ice and shake well.  Strain into a chilled martini glass and float a drop of olive oil over the top. I sampled this martini at Olive&#8217;s and despite following Chile Olive Oil&#8217;s recipe, my at-home version was distinctly different in appearance and taste compared to the one served at Olive&#8217;s.  The 1/4 oz of olive oil really has an impact and instead of using it in the drink, I would recommend only using the olive oil as the float.  Also, the muddled orange and cointreau seemed redundant, adding more sweetness to the drink than it needed; I&#8217;d recommend using one or the other.  I enjoyed this drink much more at Olive&#8217;s and would recommend tinkering with this recipe to find a better balance of flavors. To round out our olive oil dinner, I cooked a summer pasta with shrimp and asparagus. The inspiration of this came from the gourmet food section at Marty&#8217;s Liquors when I saw a bag of gorgeous pasta, and a container of marinated sundried tomatoes. A simple shallot, garlic and white wine sauce brought everything together for a light and simple, colorful and flavorful summer pasta.   Full disclosure: I was provided to bottles of olive oil by Chile olive oil, as well as the martini recipe as it is written.  All opinions are my own. What were you cooking up this weekend?]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Happy Birthday Julia!</title>
		<link>http://beantowneats.com/happy-birthday-julia/</link>
		<comments>http://beantowneats.com/happy-birthday-julia/#comments</comments>
		<pubDate>Wed, 15 Aug 2012 13:20:03 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Lin]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Julia Child]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6664</guid>
		<description><![CDATA[You may or may not know that I am a very sentimental person, so it didn&#8217;t surprise me when I teared up a little bit when I drove by WGBH today on the Pike and saw an enormous picture of the one and only Julia Child on their display.  The goose bumps on my arms got me thinking about why seeing her struck such a chord with me.  Sure, I have the box set of Mastering the Art of French Cooking.  I, like many people, watched Meryl Streep in her fabulous performance in Julie and Julia.  I have high hopes to one day successfully cook Beef Bourguignon. (Source) But then I realized where my favorite memory of Julia comes from and why it resonates so deep with me: watching her show on a tiny television in my grandmother&#8217;s kitchen.  It&#8217;s funny to think about this now, since my grandmother wasn&#8217;t the worlds greatest cook and even though I never asked her about this, I&#8217;m pretty sure she never attempted any of Julia&#8217;s recipes, but rather watched her show for the love, passion and humor that Julia seemed to always exude.  My grandmother did excel at cooking Polish food, and some day I&#8217;m going to get her golumpki recipe and try to make them myself.  But in the meantime, I will always cherish those afternoons in the kitchen with my grandmother, and I will always have Julia to thank for that. &#160; (Source) On what would have been Julia Child&#8217;s 100th birthday, many restaurants in and around Boston are offering special menus to dedicate to the woman who took the stereotype of the male chef and empowered women everywhere to take their skills out of their own kitchens and into the spotlight. For a complete list, visit BostonChefs.com! Brasseri Jo: Aug 15-18, $40 per person, add $38 for wine pairing  First Course (Choice of one) Ris de Veau Braises: Braised Sweetbreads with Herbs, Ham, Vermouth  Chicken Liver Pate  Coquille St. Jacques a la Provençale  Entrees (Choice of one)  Poulet au Porto: Roasted Chicken Basted with Port, Mushrooms  Sole Dieppoise: Mussels, Shrimp, White Wine Sauce  Bifteck Saute a la Bordelaise: Sliced Sirloin, Red Wine Sauce, Fondant Potatoes, Haricot Verts  Desserts (Choice of one)  Crepes Suzette  Floating Island  Chocolate Mousse Pear Clafouti Grill 23: Aug 15-18, $59 per person Vichyssoise with Russian vodka, chive puree and caviar 100 day aged Ribeye Steak with pommes anna, asparagus and foie gras-juniper butter Peach Tarte Tatin with sauternes caramel Harvest: Aug 15-18, $44 per person, add $15 for 1/2 glass or $25 full glass wine pairing Amuse Salade Nicoise; Tuna Conserve, Quail Egg, Anchovy, Haricot Verts &#38; Heirloom Potato First Course Heirloom Tomato Provencale; Tomato Water, Sea Beans &#38; Fines Herbes Second Course Caneton aux Peche; Gratin de Pommes de Terre Crecy &#38; Legumes Braisees Dessert Queen of Sheba Cake; House Made Sea Salted Dulche de Leche, Almonds, Mascarpone Upstairs on the Square: Aug 15-31, other menus available here. Monday Club Bar Dining Room; Dinner ($33.12) First Course (choose one) Jambon Persille Tartine Steamers with Beurre de Crustacés Cold Cucumber Soup – Shrimp à la Grecque Sparrow Arc Farms Lettuces, Sauce Vinaigrette Main Course (choose one) Bavette Steak; Tomato Provençal, Shallot &#38; Chenin Blanc Butter Wild Spearmint Roast Leg of Lamb; Dijon Toasted Buttered Crumbs Salad Niçoise; Confit Tuna, Red Norland Potato – Summer Beans Lemon Sole – Lobster Soubise Goat Cheese Pasta Pyramids; Meyer Lemon Confit, Beet Fondant &#38; Garlic Chips Dessert  (choose one) Walnut Gateau; Peach &#38; Raspberries Mousseline au Chocolat; Dark Chocolate Mousse with Port Wine Poached Cherries &#38; Chantilly Cream ______________________ Finally, I leave you with some words of wisdom from the woman herself (source). “The only time to eat diet food is while you&#8217;re waiting for the steak to cook.” “The only real stumbling block is fear of failure. In cooking you&#8217;ve got to have a what-the-hell attitude.” “If you&#8217;re afraid of butter, use cream.” “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” “Cooking is like love; it should be entered into with abandon or not at all.” “It&#8217;s so beautifully arranged on the plate &#8211; you know someone&#8217;s fingers have been all over it.” “I think every woman should have a blowtorch.” “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. ” Happy Birthday, Julia! Bon A Petiet!! Do you have a favorite Julia Child Memory?]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Battle of the Burger 2012</title>
		<link>http://beantowneats.com/battle-of-the-burger-2012/</link>
		<comments>http://beantowneats.com/battle-of-the-burger-2012/#comments</comments>
		<pubDate>Fri, 10 Aug 2012 12:46:22 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Lin]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Burger]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6621</guid>
		<description><![CDATA[Summer means sun, outdoors, grilling, burgers and beer. Put all that together and you have the first annual Battle of the Burger. Hosted by Boston Magazine, twenty local area restuarnats competed on Tuesday for voters choice and, most importantly, bragging rights to cook Boston&#8217;s Best Burger. I am not going to bore you with a detailed critique of all twenty burgers. This would be an unfair task for several reasons: I could not possibly eat twenty burgers in a short time frame and live to write about it. So I only had 1-2 bites of each. A mini burger cooked for hundreds of people is not the same as a regular burger for just for you at a restaurant. How different cam 20 burgers be? (Turns out some very different, but some kind of similar.) General Comments: Most burgers were miniature. Most burgers were (surprisingly) cooked to a nice medium &#8211; medium-rare. All were good, some just stood out more than others. Ready?! Most Fun: The Boston Cream Burger by Cafeteria: Grass-fed beef, cheddar cheese, caramelized onion, habanero-radish cream cheese, griddle bun Check out their swag! I loved the cream cheese idea, but on such a little burger, it caused the top of the bun to slip right off. Prettiest: All American BBQ Bacon Cheddar Burger by Joe&#8217;s American Bar &#38; Grill: Fresh ground chuck, BBQ basted crispy pork belly, two-year aged Vermont cheddar, maple Cajun bacon jam on a griddled poppy bun with house cured pickles Leave it to Joe&#8217;s American Bar and Grill to come up with a classic. And how gorgeous are those little green tendrils!? &#8220;Insert Foot in Mouth&#8221; Burger: The Tuna Burger by Legal Sea Foods: Ground yellowfin tuna with chili sauce and a crumb mixture of oyster crackers and spices, grilled and then served on a buttery brioche bun with roasted red pepper mayo Being a &#8220;burger&#8221; competition, I had automatically assumed beef burgers. But still, I wasn&#8217;t surprised by the two turkey burgers in the competition, but for some reason I was surprised by the tuna burger. One bite and I realized why: delicious and moist! Who knew a delicious &#8220;burger&#8221; could actually be healthy?! Most Deconstructed Burger: The 80 Thoreau Burger by 80 Thoreau: Grilled PGA beef, brioche bun, Grafton cheddar, assorted house pickles, &#8220;Thoreau sauce&#8221; Each ingredient on the plate was great by itself, but when you&#8217;re juggling a beer in one hand, and a plate in the other, you don&#8217;t have the luxury to construct the burger yourself. Everything together would have been perfect! Most Savory: The Saloon Burger by Saloon: Grass-fed Maine ground chuck, roasted bone marrow, pickled shallots and hen of the woods mushrooms After our experience at Saloon, I really wanted to hate this burger. But after one bite, I just couldn&#8217;t. After several burgers too sweet with BBQ, the pickled shallots and minimal breading were a welcome treat! Messiest: The Hillbilly by Olde Magoun&#8217;s Saloon: Topped with house smoked pull-pork, North Carolina coleslaw, American cheese, pepper veingar BBQ sauce served in a buttered and grilled artisanal brioche roll I think the picture is pretty self-explanatory. Most Unique: The Bahn mi Burger by BOND: Angus beef with Vietnamese flavors of nuoc nam, soy, slivered garlic, scallion, jalapeno and lime zest; served on a black sesame roll with Vietnamese pork pate, srirachi aioi, cilantr leaves, basil, mint and pickled vegetables After reading that description, it should be no surprise that I found this was the most unusual burger. It was a fun burger, cooked by an equally fun crew, who were more than happy to pose for the cameras.  The cook basting the burgers insisted I take his picture, and was really getting into it! I always appreciate when chefs and cooks take opportunities like these to just go out and have some fun. Most Decadent: The Fois Gras Mushroom Ragout Burger by Smith &#38; Wollensky: Hand ground burger made fresh on premise from steak trimmings and served on a brioche roll with a foie gras mushroom ragout With foie gras on this burger, I expected decadent. But I didn&#8217;t expect to enjoy it as much as I did. It wasn&#8217;t as messy as it looked like it would be, with a creamy texture full of savory flavors. Most Unexpected: The Twin Peaks by Brew City: Black angus burger with braised short ribs, Amstel wheat braised onions and berkshire blue aioli on a ciabatta roll When I looked at the list of competing burgers, this one failed to grab my attention, yet was easily in my top three. The blue aioli was a lighter version of a heavy blue cheese dressing that, like Saloon&#8217;s burger, was a welcome change from the caramelized onions that seemed to dominate the competition. Best Lived Up To My Expectations: The Sin Burger by The Blue Ox: 1/2 pound USDA prime beef burger, applewood smoked bacon, Swiss cheese, truffled mayo, lettuce, tomato on a brioche bun Now this was the burger that on paper I thought would be my favorite. And it was spot on, definitely my runner-up choice for favorite burger. It was so good, and the staff so friendly, I want to head up to Lynn to check out the rest of their menu. Best Sponsor: Amstel Light Obviously. Best Artist I was so excited to make the board!! And last but not least&#8230; drum roll please&#8230; My Favorite: The Fireplace [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<item>
		<title>Haru: Sushi and Sake 101</title>
		<link>http://beantowneats.com/haru-sushi-and-sake-101/</link>
		<comments>http://beantowneats.com/haru-sushi-and-sake-101/#comments</comments>
		<pubDate>Fri, 27 Jul 2012 17:53:49 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Lin]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Prudential]]></category>
		<category><![CDATA[sake]]></category>
		<category><![CDATA[sushi]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6344</guid>
		<description><![CDATA[Salt and pepper. Peanut butter and jelly. Sushi and sake. Turns you don&#8217;t even need the sushi to pair with sake, but I certainly had fun getting my hands dirty learning how to make my own. Haru, located on Huntington outside the Prudential Center, is offering a monthly Sushi and Sake 101 class. Last week I was invited to partake this dynamic and hands-on experience. Richard Auffrey, certified sake expert started off class with a brief introduction of sake. I won&#8217;t give away off of the fun facts but the main point I learned is that you can, and should, drink sake like a white wine. Notice the color, experience the nose, look for complexity in the flavors. An additional topic of interest was how to select sake off menu based on the type of sake, which generally increases in quality as well as in price. I appreciated Richard&#8217;s ability to discuss sake in terms that a novice like myself could understand. He also provided notes so that we could follow along on paper. The whole sake portion lasted 10-15 minutes, then we were ready to start making some sushi. When all of the ingredients are assembled for you, turns out that the process of making sushi is not as intimidating as I thought. Tip: be sure to have plenty of water handy so you can keep your hands moist. Dry hands means sticky rice all over you and the floor! Using a syran-wrapped mat, place the seaweed shiny-side down. Press a layer of rice evenly across the entire piece of seaweed. Flip the seaweed ovee so the rice is dace down. Fill with desired ingredients, being careful not to overstuff. Now the tricky part: lift the mat up and over the sushi, and tuck the upper part of the roll into the bottom using the mat. Gently squeeze the entire piece to form a tight roll. Cut, arrange and enjoy!  Ok so it might not have been quite that easy, but with Haru sushi chefs floating around the room, they are there to save and recover any missteps (like when I forgot to flip the seaweed over and put too much in my roll). As mentioned, these classes will be held monthly and provide an interactive experience in a casual setting. I have never made sushi before, and while I still might not jump at the idea of making it at home, I can honestly say that after this class, I could do it at home. Sure, the rolls will probably not be as pretty as the Haru staff was able to make mine here, but it would still be fun. Richard provided a very lovely overview of sake without going into the finer details that would probably be lost on a beginner like me, and also kept it within a time frame that held my interest all the way through.  So if you are looking for something different and eager to get your hands in some sushi, check out Haru&#8217;s Sushi and Sake 101. Haru is located at 55 Huntington Ave. I was a guest of Haru to attend this class; all opinions are my own. Have you ever made your own sushi? &#160;]]></description>
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		<title>Clio: The Best Meal of My Thirty Years</title>
		<link>http://beantowneats.com/clio-the-best-meal-of-my-thirty-years/</link>
		<comments>http://beantowneats.com/clio-the-best-meal-of-my-thirty-years/#comments</comments>
		<pubDate>Fri, 13 Jul 2012 14:15:18 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Beverages]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Lin]]></category>
		<category><![CDATA[Location]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[Todd Maul]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6183</guid>
		<description><![CDATA[It is no secret that Jon and I love the bar at Clio. It is also no secret that Ken Oringer is one of, if not the best, chef in Boston. The accolades of his restaurants year and year speak for themselves. So when it came to deciding a venue for my 30th birthday dinner, we both agreed on Clio without hesitation. We got there thirty minutes before our reservation in order to enjoy a Todd Maul cocktail at the bar.  Jon&#8217;s Frank O involved a torch and flame, perfectly for adding a delicate smoke rinse on the glass. Frank O I went with a favorite, Mary&#8217;s Liquor Cabinet, complete with Lillet paint on the glass. Seriously, it&#8217;s like watching artists as work behind Clio&#8217;s bar; I&#8217;m amazed every time.Mary&#8217;s Liquor Cabinet We were seated in the dining room promptly at 6pm and the dinner that ensued was beyond memorable. Simply put, this meal was the best I have had so far.  There is no way words will be able to do this dinner justice, so I will keep them brief. As soon as our first appetizer arrived, I was immediately surprised by the portion size. I was expecting to cut everything in two or three small pieces to share between the two of us. Instead, there were several bites for both of us with each dish. I was really looking forward to the tuna appetizer, and it did not disappoint. Marinated Yellowtail and Yellowfin ($19) The vegetarian in Jon made a surprise appearance and he ordered the beet salad. Salad of Fresh Dug Beets and Gillfeather Turnip ($18) The highlight of these appetizers was the soft shell crab. Delicately cooked and served with a colorful array to accompaniments, the entire dish seemed to be doing an intricate dance; every ingredient knew its role and the finale of each bite was almost breathtaking. Soft Shell Crab Jon was ready to order the Duet du Boeuf, but then the duck breast caught his eye and our delightful server highly recommended it, he knew that would be his selection. Crispy skin melted in your mouth, tender meat was full of natural flavor and the fennel bulb puree was icing on the cake. Roast Duck ($38) When our server told me the lobster was a signature dish, that made my decision. Twin lobster tails (yes, two!!) with two pieces of claw meat were expertly cooked; tender with with a fresh crispness to it like I&#8217;ve never enjoyed with lobster tail before.  The butter baste was not as rich as you expect from a French restaurant, and that only made the dish even better.  It will be difficult to order lobster again after tasting what Chef Oringer has done with this dish. Sweet Butter Basted Maine Lobster ($40) We were served a dessert amuse of fresh and freeze dried strawberries, with green tea gelato as a palate cleanser. Beautiful and refreshing. Dessert Amuse A birthday dinner would not be complete without ordering dessert.  We had already had our eye on the hazelnut gelato.  While that was what we were focusing on, the pastry was the highlight; crispy yet buttery and simply amazing. Kouing-Aman When the dessert special of the evening contained green chartreuse, I knew Jon absolutely needed to try it.  Not pictured in its full the glory, a dark chocolate shell encased a light, green chartreuse glaze with just a touch of cream. Incredible combination of opposing flavors working together. Chocolate Chartreuse Aside from the incredible food, one thing that stood out through the entire night was how unpretentious the entire dinner felt. Perhaps it&#8217;s because Clio did away with their white table clothes to show off gorgeous dark wood tables. Maybe because our server was friendly, unassuming and incredibly helpful answering every question and made some stellar recommendations. Perhaps it was the window seat that Jon requested and Clio delivered. Or maybe it&#8217;s even because Todd Maul brought us over a little cocktails to pair with our beet salad. Regardless of the reason(s), Jon and I had giddy smiles plastered across our faces during the entire evening. It was perfect way to celebrate my thirtieth birthday. Thank you to Jon, and everyone at Clio, for making this meal one I will never forget. Where have you had your most memorable meal?]]></description>
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		<title>Lin at Lunch: Tico</title>
		<link>http://beantowneats.com/lin-at-lunch-tico/</link>
		<comments>http://beantowneats.com/lin-at-lunch-tico/#comments</comments>
		<pubDate>Tue, 05 Jun 2012 17:26:55 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Lin]]></category>
		<category><![CDATA[Lin at Lunch]]></category>
		<category><![CDATA[Location]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Series Posts]]></category>
		<category><![CDATA[copley]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[pastrami]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=5543</guid>
		<description><![CDATA[After dining at Happys Bar and Kitchen, I was even more excited to check out another of Michael Schlow&#8217;s restaurants: Tico. Located at 222 Berkeley St, it draws a large lunch crowd of Copley Square professionals and Boston visitors alike. It also is a great location for Jon to meet me for lunch! Timeline 12:30: We arrived at exactly 12:30 and were seated immediately with lunch menus. 12:32: Server took our drink order. 12:35: Server returned with drinks: water and an Arnold Palmer. We placed our order for lunch. 12:41: Food arrived. Jon went with a light and refreshing Chilled Shrimp Salad.  The highlight of this salad was the dressing; flavorful but not overpowering, allowing the natural flavors of the ingredients to stand out, rather than be smothered in dressing. Perfectly crisp bacon adds flavor and texture to otherwise healthy ingredients. The entree-sized portion left Jon happy and satisfied. Chilled Shrimp Salad with Avocado, String Beans, Bacon and Pickled Shallots ($14) When we saw house-made pastrami on the lunch menu, we knew one of us had to try it.  Growing up in New Jersey with New York delis within his reach, Jon is our resident deli expert, and Tico&#8217;s passed the test. Smothered in Swiss cheese, this pastrami sandwich is set apart from others by an unexpected kick encountered, either in the mustard or perhaps the meat itself.  Chipotle mayo is served on the side, adding to the spice of the sandwich while at the same time providing a coolness from the mayo. House Made Pastrami Sandwich with melted Swiss on Rye with Deli Mustard ($14) 12:57 Finished our meal. 1:01 Check was delivered, and promptly picked back up by our server to complete payment. 1:03 Credit card returned. Not only was this a great meal, it was a great meal in a short amount of time, making Tico a perfect lunch destination.  So often sit-down restaurants have a more leisure lunch, but something shorter is perfect for professionals with a lunch hour time frame.  I even had time to walk from work to Tico (about 15 minutes) and be back just over an hour later. Great food, reasonable prices, and efficient use of time; that&#8217;s lunch at Tico. What&#8217;s your number one criteria for a good lunch spot? &#160;]]></description>
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		<slash:comments>7</slash:comments>
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		<title>BOND&#8217;s New Spring Menu</title>
		<link>http://beantowneats.com/bonds-new-spring-menu/</link>
		<comments>http://beantowneats.com/bonds-new-spring-menu/#comments</comments>
		<pubDate>Fri, 01 Jun 2012 18:05:50 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[After Work]]></category>
		<category><![CDATA[Beverages]]></category>
		<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Lin]]></category>
		<category><![CDATA[Location]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[calamari]]></category>
		<category><![CDATA[Financial District]]></category>
		<category><![CDATA[Langham]]></category>
		<category><![CDATA[wings]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=5399</guid>
		<description><![CDATA[Grandeur with timeless elegance. This bank turned upscale cocktail bar breathes with its history and a touch of romance. Showing off its Financial District power with large abstract money bills displayed in windows, Bond at The Langham Hotel will be sure to impress. Where: The Langham Hotel, located at 250 Franklin Street in the Financial District What: More than simply a bar within a hotel, Bond&#8217;s sprawling space boasts vaulted ceilings and over-sized chandeliers. The bar back drop is a simple yet visually stunning display of bottles, presumably vodka, which makes one crave a martini, shaken not stirred. Atmosphere: Bond can wear many masks depending on your mood and time of day. Its Financial District address makes it an obvious choice for after work drinks with friends and co-workers. Arrive a little later on a Wednesday night and be serenaded by a two piece jazz band. Arrive even later and settle into a swanky low couch for an intimate date. Cocktails: The cocktails are Bond cover the normal range from gin and vodka to whiskey and bourbon. For something light and refreshing, try the Sawbuck ($12) made with Grey Goose La Poire, Domaine de Canton, fresh lime juice and garnished with a basil leaf. Bar Bites: From the Chef that brings Boston&#8217;s famous Chocolate Bar come a very nice selection of snacks, all suitable for grazing over drinks. A sophisticated take on a classic, the chicken drummettes keep all of the flavor and fun of traditional wings but make them a little bit easier to eat. Make sure to try the candied ginger with the chicken to experience a small flavor explosion. Sweet Soy and Ginger Chicken Wings ($10) If you are just ordering appetizers and want to treat yourself, go for the lobster quesadilla. Four large pieces are stuffed with more than enough lobster meat to justify the price point. Lobster and Chorizo Quesadilla with queso blanco and sweet corn ($20) Fried calamari fans will find a delicious rendition at Bond: a light dressing of sweet chili gives these perfectly-cooked calamari rings a Pan-Asian flare that really works. Crispy Point Judith Calamari with sweet chili, black sesame and cilantro ($14) Bond takes a classic caprese salad to the next level with colorful heirloom tomatoes stuffed with a creamy stracchino (an Italian cow&#8217;s milk cheese).  The presentation might fool you, as the cheese in the tomatoes is barely visible, but creates a flavor unlike one I&#8217;ve ever had before. Stracchino Cheese and Heirloom Tomatoes with virgin olive oil and balsamic ($12) As the summer heat approaches, the Vietnamese spring rolls are light and full of flavor. A coating of crushed peanuts adds a little crunch while the small pieces if chicken add just enough sustenance while maintaining balance. Vietnamese Fresh Rolls with shrimp, chicken and spicy peanut sauce ($14) If you miss the Chocolate Bar during the spring and summer months, have no fear! You can still get very tasty desserts, some in the small-portion style of the Chocolate Bar, at Bond. The milk chocolate powder is something any chocolate lover has to try at least once; the sensation of the powder melting in your mouth seems to be work of some scientific magic.  The smoked chocolate cake was indeed very smoking, and even as a fan of Talisker 10 scotch, this cake was even too smokey for me.  Instead, try the toffee pudding; sweet but not overdone, and delicious. Pictured right, from top to bottom: Strawberry Rhubarb Gratin with marscapone mousse, mint and black pepper sable ($9), Chocolate Tasting with smoked chocolate cake, milk chocolate powder, white chocolate brulee and guanaja ice cream ($12), Sticky Toffee Pudding with brown butter ice cream, Bookers whiskey caramel ($9) There are lots of other small bite options on Bond&#8217;s menu, as well as dinner entrees for one with a hearty appetite.  No matter your choice of food and beverage, Bond delivers. Do you have a go-to appetizer in the spring months? Thank you to Bond and The Langham for inviting me to this spring menu tasting.  Food and drinks were complimentary however all opinions are my own. ]]></description>
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		<title>Cocktails and Small Bites at Happy&#8217;s Bar and Kitchen</title>
		<link>http://beantowneats.com/cocktails-and-small-bites-at-happys-bar-and-kitchen/</link>
		<comments>http://beantowneats.com/cocktails-and-small-bites-at-happys-bar-and-kitchen/#comments</comments>
		<pubDate>Wed, 30 May 2012 16:04:34 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Bang 4 Buck]]></category>
		<category><![CDATA[Downtown]]></category>
		<category><![CDATA[Lin]]></category>
		<category><![CDATA[Location]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Series Posts]]></category>
		<category><![CDATA[chacuterie]]></category>
		<category><![CDATA[fenway]]></category>
		<category><![CDATA[mac and cheese]]></category>
		<category><![CDATA[tacos]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=5345</guid>
		<description><![CDATA[What happens when a successful Boston Chef creates a diner concept with upscale ingredients? A whole lotta fun. Chef Michael Schlow has one rule at his recently opened Happys Bar and Kitchen: there are no rules. Break out of the suit and tie, don a Sox hat and head to Happy&#8217;s for dinner before the game, or like we did, for some drinks and small plates among friends. Upon entering, you will notice that the design of the restaurant was well thought out. A vast bar is located to the left and the space takes up the entire front of the restaurant. High top tables with no chairs give the Fenway Park crowd a spot hang out before the game, place their beer and order some finger-friendly appetizers. Tables are available in the bar area, but not too many, leaving the space open and able to accommodate a crowd. A host stand is located in front of a large but unassuming curtain that divides the casual dining room from front bar area. We sat in the dining room and immediately started perusing the cocktail menu. A simple list of classics includes the likes of a Tom Collins, Negroni and Pisco Sour, all priced from $12-14. For the more adventurous, the New Twists consists of Happy&#8217;s originals like the A&#38;P (also $12-14). The evening that commenced was full of food from the appetizer and munchies menus, which were all perfect for sharing at the table. The menu is fairly large but not overwhelming and this post only describes the left side of the menu. On the right are entrees including a Grilled Pork Chop with cherry peppers, sausage and potatoes ($17.99), Chicken Milanese ($16.99) and Fall River-style Portuguese Fisherman’s Stew ($21.49). Daily specials boast the fun and creativity of Schlow and his team. The Never Been Frozen TV Dinner special changes daily, and featured chicken fried steak the night of our visit, served in true tv dinner fashion, in a sectioned tray with two sides and a dessert. Blue-plate specials include a monstrous 1-lb Meatball (Tuesday) and All-You-Can-Eat Fried Chicken (Monday), all while supplies last. Here is just a small sampling of some of the great items you can find at Happy&#8217;s Bar and Kitchen. Start Mexican with a spicy margarita and cool duck tacos. The spice in the margarita is noticeable but not overwhelming. The little bit of heat dissipates and leaves your taste buds able to taste your food. Two small duck tacos come in one serving; the creamy cucumber cilantro sauce will cool your palate, unless you also eat the Jalepeno sliver. Tender duck meat will melt in your mouth. A&#38;P (Lunazul tequila, spicy passion fruit, lime, agave; $14) Duck Tacos with cucumber, cilantro, mint and chiles ($9.00) Feeling more like a taste of Italy? Try the M.B.&#8217;s Aperol Spritz (not pictured), made with Aperol, Prosecco and soda water. Pair that with a cured meat plate (the best ever, to be exact, according to Happy&#8217;s playful menu), and one of my favorites of the night, homemade ricotta; creamy yet fluffy, served with toasted crudités. Cured Meat Plate with garnishes ($10.49) Homemade Ricotta with olive oil, sage and hot pepper flakes ($8.20) For something more refreshing as the hot summer days approach, try a simple mojito with a wedge salad. As seemed to be a trend running through Happy&#8217;s cocktails, the mojito was not too sweet and well-proportioned.  The wedge salad was a nice size for an appetizer salad, or so share with the table with other small plates. Mojito ($12) The Greatest Wedge&#8230; Ever (seriously, that&#8217;s how it&#8217;s printed on the menu; $8.49) Comfort dictates this last &#8220;pairing&#8221; of bourbon and mac and cheese. Happy&#8217;s rendition of a Manhattan wasn&#8217;t exactly a home run, but certainly acceptable.  The mac and cheese was creamy, savory and had a nice play of salty bacon with smokey jalapenos. Mr. Pete (Craig bourbon, burnt orange, bitters, sweet vermouth; $12) Petra&#8217;s Super Mac and Cheese with bacon, peas, jalapenos and crunchy bread crumbs Last but not least, we couldn&#8217;t pass up on dessert. One of Happy&#8217;s featured desserts is a Chef Schlow staple, appearing on the menus of two of his other restaurants, Via Matta and Alta Strada.  This fun dessert is a plate of cookies with a side of marscapone cream for dipping, almost like a richer version of a do-it-yourself Oreo.  We were also treated to a serving of Strawberry Shortcake, which boasted a very light ending to our meal.  The shortbread was a great consistency: not too dense yet held up to the moist strawberries and whipped cream. Mascarporeos of chocolate shortbread and marscapone cream Strawberry Shortcake There is a lot more on the menu to taste and enjoy at Happy&#8217;s. I already have my eye on the TV Dinner Special and I&#8217;m sure at some point one of us will just have to try the 1-pound meatball.  But until then, Happy&#8217;s brings a fun atmosphere to the Fenway neighborhood, with good food at reasonable prices. Have you been to Happy&#8217;s? If so, what was your favorite dish? February 2013 Update: Happy&#8217;s has closed]]></description>
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