Monday, March 10, 2014

M.C. Spiedo Grand Opening Party

I was recently invited to the grand opening of M.C. Spiedo, the new restaurant in the Renaissance Hotel in the Seaport District. Chefs and co-owners Mark Gaier and Clark Fraiser are known primarily as pioneers of the farm-to-table ideals at their restaurant, Arrows in Ogunquit Maine. M.C. Spiedo is a unique concept based on the supper clubs in Florence, Italy that began in the 1400's, where modern food originated.The food selections found on the menu draws on inspirations of the Italian Renaissance and continues to re-imagine contemporary food.

Modern Renaissance Decor With Catherine de'Medici

Dramatic Dining
While at the grand opening, a number of menu items were passed around for guests to sample. In addition to the food being inventive and delicious, the servers were well versed and happy to assist all the guests and answer any questions.

Polenta Stick in homemade Ketchup
Tuna Nicoise Salad
Pesto Pizza
Inizio Bellini - Moscato di Asti, Fabrizia Blood Orangecello, Passionfruit
Spit Roasted Suckling Pig, House Sausage, Shelling Bean, Macaroni 
Veal Slider with Fontina Cheese, Prosciutto and a Golden Raisin Mostarda

Crostini with grapes, smoked duck ham, and a lemon sauce
The Chefs!
Cosimo de’Medici - Bully Boy Vodka, Aperol, Lime, Raspberries
The bellini was unbelievable, and I definitely had more than one. The texture of the baked polenta will make you forget about french fries. Nick loved the combination of the citrus and smokey flavors of the crostini. The pasta dish was my favorite, with so much meaty flavor in each bite. The pasta itself was light and fresh. All in all, I cannot wait to return to M.C. Spiedo and sample more of the menu.

Thank you chefs for a great introductory evening!

4 comments:

  1. NEED to get down there That bellini alone!! The food looks great too.

    ReplyDelete
  2. The food looks great! I'd love the suckling pig dish and that polenta!

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  3. looks like a fun opening party! Bummed I wasn't around for it

    ReplyDelete

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