tag:blogger.com,1999:blog-21237314779697919922024-02-08T07:30:52.556-05:00In and Around TownUpdates of what I am doing in Boston or wherever my travels take me...In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.comBlogger472125tag:blogger.com,1999:blog-2123731477969791992.post-5159751637686089232014-12-02T06:30:00.000-05:002014-12-02T06:30:01.819-05:00Bastille Kitchen - Fort Point is getting spoiled!<div dir="ltr" style="text-align: left;" trbidi="on">
One of the most anticipated new restaurant openings this year was <a href="http://www.bastillekitchen.net/">Bastille Kitchen</a>, which was opening in the hot Fort Point area. After almost two years, the opening timed out well for us: my brother was coming to town and was interested in trying some great Boston restaurants, so I made reservations. He may live in <a href="http://www.inandaroundtown.blogspot.com/search/label/Charlotte%20Restaurants">Charlotte</a>, but he still follows the Boston restaurant scene closely and likes to explore when he visits.<br />
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<tr><td class="tr-caption" style="text-align: center;">Frisee Aux Lardons - duck confit, poached egg, sherry vinaigrette, duck lardons</td></tr>
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Bastille Kitchen's menu consists of an amazing variety of French Bistro favorites. We managed to try a whole lot with our group of four, but I am highlighting some of the favorites of that evening. Selecting appetizers proved a bit difficult with so many good options - we almost missed the bone marrow, which would have been a big mistake!<br />
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<tr><td class="tr-caption" style="text-align: center;">Moelle Rotie - roasted bone marrow, sherry-maple glazed sweetbreads, toasted baguette</td></tr>
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Upstairs is a large restaurant and bar area with a variety of seating. The space is open and airy, but the textures and couch style seating provide a warmth. The dining room is really large, and while the planners could have easily packed the space with more seats, they chose to space things out a bit, giving diners a sense of privacy during their meal.<br />
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<tr><td class="tr-caption" style="text-align: center;">Large and Roomy Dining Room</td></tr>
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Downstairs is a great bar known as the Chalet, which perfectly describes the space. It feels just like a vintage ski lodge. I definitely plan on spending some winter evenings there!<br />
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<tr><td class="tr-caption" style="text-align: center;">Beef Short Rib Wellington - foie gras, glazed carrots, pommes fondant</td></tr>
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One of the best entrees of the evening was the Beef Short Rib Wellington. Not only was the Wellington amazing in and of itself, but the foie gras was outstanding! I am typically not a huge fan of foie gras and still found myself making it through most of my serving. If you are headed to Bastille and hungry, this is the dish for you. I really cannot recommended it enough.<br />
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<tr><td class="tr-caption" style="text-align: center;">Seared Diver Scallops - lobster risotto, curried cauliflower, caviar beurre blanc</td></tr>
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The sea scollops were another great dish. The curried cauliflower was such a fun surprise. The lobster flavors didn't overpower the dish, but rather complimented the scallops nicely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP7fSELssHFeY4Z04TNPALnNWztIR3Hih0XzWtvuk-qsaMx8QTfK0be7xr5RaWrpwibw5gIxyDTEJjkiQX0HoNQRfugKeHufn18fw5SjIZT4Lb3hSltYpaSMjDO5PX3xfWMpHvyqzd00B/s1600/IMG_8024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP7fSELssHFeY4Z04TNPALnNWztIR3Hih0XzWtvuk-qsaMx8QTfK0be7xr5RaWrpwibw5gIxyDTEJjkiQX0HoNQRfugKeHufn18fw5SjIZT4Lb3hSltYpaSMjDO5PX3xfWMpHvyqzd00B/s1600/IMG_8024.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Creme Brûlée - with Cookies!</td></tr>
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With so many great dishes, we all split a creme brûlée at the end of the night - a classic french dessert. It was the perfect cap to the evening.<br />
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Bastille Kitchen is such a great addition to the city. The price point is definitely on the higher end, but not crazy by any means when compared to other French classics in the city. If you haven't already been to Bastille Kitchen, I highly recommend a trip.<br />
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Fort Point is just packed with great dining options - now if only we could get a few places like this in Charlestown...<br />
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<a href="http://www.urbanspoon.com/r/4/1864947/restaurant/South-Boston/Bastille-Kitchen-Boston"><img alt="Bastille Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1864947/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com11tag:blogger.com,1999:blog-2123731477969791992.post-26968711440123246862014-11-24T06:30:00.000-05:002014-12-02T11:45:50.701-05:00Hosting Thanksgiving? NBD.<div dir="ltr" style="text-align: left;" trbidi="on">
Nick and I are hosting Thanksgiving again this year and feel like we have things pretty well under control. Last year was our first year hosting, and we ended up doing a lot of research and planning to make sure things went smoothly. We kept things pretty simple and found this <a href="http://blog.williams-sonoma.com/expert-thanksgiving-tips/">timeline from William-Sonoma</a> super helpful in tackling not only Thanksgiving day, but also the days before. Luckily, most things that I set out to do in <a href="http://www.inandaroundtown.blogspot.com/2013/11/thanksgiving-day-planning-and-menu.html">this blog post</a> worked out, so we were happy to host again this year. That, and our guests actually agreed to come back!<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.inandaroundtown.blogspot.com/2013/12/thanksgiving-turkey.html" style="font-size: medium; text-align: left;">Our Turkey!</a></td></tr>
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We grocery shopped for everything on Sunday morning. The bread for our stuffing is currently sitting on our counter getting nice and stale. Our heritage turkey will be ready for pick-up on Wednesday. The rest of of the afternoon we will prep more of the food, set the table completely, and get the serving dishes out and label them (naturally!).<br />
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<a href="http://www.inandaroundtown.blogspot.com/2014/05/hasselback-potatoes.html">Hasselback Potatoes</a></div>
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So while we are having some stuffing (my favorite!), the homemade bread below, mashed potatoes with some yummy herbed Kerry Gold butter, Herricot Verts with chestnuts and date vinagrette, butternut squash and some applesauce, here are some other recipe ideas if you need a little inspiration for Thursday or any other day this year!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDv5STMAw2KYxc2AKL_JDHSy0Ro77DM13jAxU1CY_S2FjCdspBr0e3wJpzAGvATg1OAGc65mvRqTXPssfy0H0bUTAIsABI-ZUHebdjwfS1w4q2jfQubkGQa8ZIQ1N_8QcEPM9e5rEiSWXO/s1600/IMG_6807.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDv5STMAw2KYxc2AKL_JDHSy0Ro77DM13jAxU1CY_S2FjCdspBr0e3wJpzAGvATg1OAGc65mvRqTXPssfy0H0bUTAIsABI-ZUHebdjwfS1w4q2jfQubkGQa8ZIQ1N_8QcEPM9e5rEiSWXO/s1600/IMG_6807.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.inandaroundtown.blogspot.com/2013/11/pumpkin-seed-brittle-perfect-hostess.html" style="font-size: medium; text-align: left;">Pumpkin Seed Brittle</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yppTgKbkaV2BOt4w_TM7XKo-e0ezejX3hQNahVy4o3UwjfbEW98lCBwEo_6PJc5fhn5pjCkLluibo5tr3IkBQCFhkgGbplB_cSQeAOiW-6qhrPHNhgOZzgMTMyQ2AgBWHmmplighdNbt/s1600/IMG_4143.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yppTgKbkaV2BOt4w_TM7XKo-e0ezejX3hQNahVy4o3UwjfbEW98lCBwEo_6PJc5fhn5pjCkLluibo5tr3IkBQCFhkgGbplB_cSQeAOiW-6qhrPHNhgOZzgMTMyQ2AgBWHmmplighdNbt/s1600/IMG_4143.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://inandaroundtown.blogspot.com/2012/10/vanilla-apple-sauce-more-apple-picking.html" style="font-size: medium; text-align: left;">Apple Sauce</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfxcXgwZcWkUmmSSARC93DLg8q-lvegypWMwH99O-xonrPVHRLTVrh_8AE_etn-VcmIlooQu3PIXrRbBNjStY7eSFWlvIQ8bDmYcsLzV5lPT4D1mCh_hv0uyT3JBMA8j_FqUzr-Uk5dJq/s1600/IMG_3801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfxcXgwZcWkUmmSSARC93DLg8q-lvegypWMwH99O-xonrPVHRLTVrh_8AE_etn-VcmIlooQu3PIXrRbBNjStY7eSFWlvIQ8bDmYcsLzV5lPT4D1mCh_hv0uyT3JBMA8j_FqUzr-Uk5dJq/s1600/IMG_3801.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://inandaroundtown.blogspot.com/2011/12/honey-yeast-rolls.html" style="font-size: medium; text-align: left;">Honey Yeast Rolls</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fLSVUNKiGqgOWyXwFTxVZ8xKDRg70Fir1fSs4B0IV8nZV6AZQkjvXzxzTWjpV7ecPndeylyblITXrTt0B5LNhyg_ZcSpouBpITANMptbIkntFjfGpinbx4tEFAhfg0MGIBqjvXY_7SGw/s1600/IMG_0672.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fLSVUNKiGqgOWyXwFTxVZ8xKDRg70Fir1fSs4B0IV8nZV6AZQkjvXzxzTWjpV7ecPndeylyblITXrTt0B5LNhyg_ZcSpouBpITANMptbIkntFjfGpinbx4tEFAhfg0MGIBqjvXY_7SGw/s1600/IMG_0672.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.inandaroundtown.blogspot.com/2011/03/beef-bourginon-and-no-knead-bread.html" style="font-size: medium; text-align: left;">Homemade Bread</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GXqAlNIqON8qBIz0cOh6PHpLQMiq7W7VJ2dj1xbNEk-TukrvE3xu5LQcQ3l70IqB5hcxOO-JhgySLTIFwcp_JVE4YHb6VyhWQvr3yGQiFf8aK4OQAPy0W0FgLj_BZdEaT9SJBPgD0W05/s1600/IMG_6528.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GXqAlNIqON8qBIz0cOh6PHpLQMiq7W7VJ2dj1xbNEk-TukrvE3xu5LQcQ3l70IqB5hcxOO-JhgySLTIFwcp_JVE4YHb6VyhWQvr3yGQiFf8aK4OQAPy0W0FgLj_BZdEaT9SJBPgD0W05/s1600/IMG_6528.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.inandaroundtown.blogspot.com/2013/11/dutch-apple-pie.html" style="font-size: medium; text-align: left;">Apple Pie</a></td></tr>
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We have an apple pie in our freezer made with the apples we picked this fall ready to go for dessert. The trick with those is to bake it straight out of the freezer, otherwise you end up with a mushy mess! <br />
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Whether you are just showing up, bringing a dish,or hosting the whole deal, I hope you have a HAPPY THANKSGIVING!</div>
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In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com4tag:blogger.com,1999:blog-2123731477969791992.post-3627109733100240922014-11-20T06:30:00.000-05:002014-11-24T10:03:45.168-05:00Boston Chops - Untraditional Steak House <div dir="ltr" style="text-align: left;" trbidi="on">
For Nick's birthday last year we got some drinks at <a href="https://bostonchops.com/">Boston Chops</a> prior to heading to <a href="http://inandaroundtown.blogspot.com/2011/01/myers-chang-yum-dim-sum.html">Myers and Chang</a> for dinner. As much as I was looking forward to that dinner, I was enjoying my cocktail and our seat at the bar, and when I saw one of Boston Chops' popovers pass by I was almost ready to forget our reservation and stay put! Ever since, I have been looking forward to making a return trip to Boston Chops to check out the food.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1snAvDoOiSolxyePcc3fj2j2m4STNJXGaNpzeZH_C7SdtBKlxlLunvEW96vp_7S6knHHzN-1v4hVJuLdULRR_Mlm_NDScA9EP6TGQ6Mk8YnwTAtOxdVeNyBLrY-SkYIK48Y1M-L64nDV/s1600/IMG_7610.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1snAvDoOiSolxyePcc3fj2j2m4STNJXGaNpzeZH_C7SdtBKlxlLunvEW96vp_7S6knHHzN-1v4hVJuLdULRR_Mlm_NDScA9EP6TGQ6Mk8YnwTAtOxdVeNyBLrY-SkYIK48Y1M-L64nDV/s1600/IMG_7610.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Popover! so much better than sliced bread!</td></tr>
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<a href="https://twitter.com/chefchriscoombs"></a><br />
<a name='more'></a><a href="https://twitter.com/chefchriscoombs">Chris Coombs</a>, of <a href="http://dbarboston.com/">dbar</a> and <a href="http://deuxave.com/">Deuxave</a> fame, is the chef behind Boston Chops. When the restaurant opened, it didn't just add another traditional steak house to the city. Instead, they built a modern steak restaurant that a younger generation of diners can enjoy. The menu is pretty varied - you can still get prime steaks, but diners can also enjoy some less expensive cuts that certainly don't sacrifice flavor. Add in some crazy dishes like heart, tripe, and oxtail and Boston Chops offers a unique spin on the classic steak house scene.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh47BuT_OwLniaO2OSe2LI5J4M7Ih8i8ZMBa57h4b8rtd7qO-YxA259Wj_BzHbEZ6n5UaFMFoUR-AWl4NQiUtr3ucqLwasmel7FOPLVbX5EIxAghwNAa9F7V_MrL7mTEE4SV-cObk6yQB2/s1600/IMG_7611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh47BuT_OwLniaO2OSe2LI5J4M7Ih8i8ZMBa57h4b8rtd7qO-YxA259Wj_BzHbEZ6n5UaFMFoUR-AWl4NQiUtr3ucqLwasmel7FOPLVbX5EIxAghwNAa9F7V_MrL7mTEE4SV-cObk6yQB2/s1600/IMG_7611.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filet Mignon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPXZqyakAVlwpdBT8Ouc3YSUEw0cB9hxP19O8eeUP87wVJyXpt-UWBBkI3Q7YZn3O-HivrlqGseE5WBmwpyLzVq5wzQFtKMiyoc0UbnJYTYkWSYMwD6um7t8ygFycj7WyjqxmjhnlEfGD/s1600/IMG_7612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPXZqyakAVlwpdBT8Ouc3YSUEw0cB9hxP19O8eeUP87wVJyXpt-UWBBkI3Q7YZn3O-HivrlqGseE5WBmwpyLzVq5wzQFtKMiyoc0UbnJYTYkWSYMwD6um7t8ygFycj7WyjqxmjhnlEfGD/s1600/IMG_7612.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Pork Chop</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1k6rKwbuKHsJk7M5FqXrd7g996QT9g5PjVZXXi1bLAQubSPyGEzQTyFIQDBVHd2Xhz4tCfkQ4eZSNWXz0CUVcstWO2VIcdb8vQm6hpMIPdsCKHj8-dDG5J4TNqXHvOcrrfSDR2pr-CY7d/s1600/IMG_7613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1k6rKwbuKHsJk7M5FqXrd7g996QT9g5PjVZXXi1bLAQubSPyGEzQTyFIQDBVHd2Xhz4tCfkQ4eZSNWXz0CUVcstWO2VIcdb8vQm6hpMIPdsCKHj8-dDG5J4TNqXHvOcrrfSDR2pr-CY7d/s1600/IMG_7613.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cesar Salad</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b-y5LUkrWydVFF013XML6i4xP5OZe4RYRsa8n6nN-QlYXR17dGkxkifu27OTqWUrJ9V0gbXDn2t2nnnGfsLmjwCgwXxx_wOusacCeWEmhuWFthApGmB3hpdS2pQRnoJEvgbUtQeazFbf/s1600/IMG_7614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b-y5LUkrWydVFF013XML6i4xP5OZe4RYRsa8n6nN-QlYXR17dGkxkifu27OTqWUrJ9V0gbXDn2t2nnnGfsLmjwCgwXxx_wOusacCeWEmhuWFthApGmB3hpdS2pQRnoJEvgbUtQeazFbf/s1600/IMG_7614.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mac and Cheese topped with pork belly</td></tr>
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Our meats were all cooked as requested. The popover lived up to the high expectations I had for it, which is saying something. Little things like the pork belly addition to the mac and cheese and the sides already on many of the meat dishes only add to how Coombs had crafted a menu that continues to set Boston Chops apart. <br />
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Whether you are in the mood for some cocktails and apps or a full steak dinner, I would suggest taking a trip to Boston Chops.<br />
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<a href="http://www.urbanspoon.com/r/4/1735360/restaurant/South-End/Boston-Chops-Boston"><img alt="Boston Chops on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1735360/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com7tag:blogger.com,1999:blog-2123731477969791992.post-86327315958373322622014-11-18T06:30:00.000-05:002014-11-20T09:37:56.351-05:00Skillet Mac and Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
With the weather turning cold again and it officially feeling like winter, I think about comfort food. Generally, the more unhealthy it is, the more I crave it. When I stumbled across this <a href="http://www.howsweeteats.com/2013/11/fontina-and-white-cheddar-skillet-brussels-bacon-mac/">Skillet Brussels Sprout and Bacon Mac & Cheese</a>, the recipe seemed to have everything I need and want in a winter dish AND a bit of green to make me feel a bit better about myself (Kidding. Sort of.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF28-kJXrnS-GGrgKKmNy5nooN2rGgWvYxi4FuCdj3yYSkMMyTzsUOZzToIGPQHlPeezjAfmwJ_lNuM18iBEXhZ3I8e1ekCcHXSBgm4MdImyzuoJZxNA626eTKNgHdiXvPJMc11xRWPGIv/s1600/IMG_7604.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF28-kJXrnS-GGrgKKmNy5nooN2rGgWvYxi4FuCdj3yYSkMMyTzsUOZzToIGPQHlPeezjAfmwJ_lNuM18iBEXhZ3I8e1ekCcHXSBgm4MdImyzuoJZxNA626eTKNgHdiXvPJMc11xRWPGIv/s1600/IMG_7604.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon Brussels Sprout Mac & Cheese!</td></tr>
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<a name='more'></a>The first time I made this, I followed <a href="http://www.howsweeteats.com/about/">Jessica's</a> recipe pretty closely, so no need for me to copy it here. However, I have made this many times since and have adapted it many ways. I'll often attempt to cut calories wherever I can and try making the dish with skim milk. It took a bit longer to make the béchamel but ultimately did not take away from the taste.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9j0KUzsQbKJbXG0LVPFw0_2Mwk6BaXHE4z-93x9kZNzXfhSqyHvUCNYmNz2S90wg1wjGfEqucLIvxs_l1GF54JABzhxT6NpkZ-cmaxpK_UYJIGT3FGGqqDcPhDgJ20lgZtCdasowVW-Wd/s1600/IMG_7586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9j0KUzsQbKJbXG0LVPFw0_2Mwk6BaXHE4z-93x9kZNzXfhSqyHvUCNYmNz2S90wg1wjGfEqucLIvxs_l1GF54JABzhxT6NpkZ-cmaxpK_UYJIGT3FGGqqDcPhDgJ20lgZtCdasowVW-Wd/s1600/IMG_7586.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sautéing the Bacon and Brussels</td></tr>
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I am obsessed with the really thick-cut bacon you often find with the butcher at the grocery store and think it lends a really meaty quality to the dish, so I'll try to purchase it whenever possible. Additionally, I have often subbed in some smoked gouda cheese for fontina. Really though, I think this recipe is pretty versatile, and would work well with your favorite veggie/cheese/meat combo. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfQMLkb6sycPpHZNQmasq9KS5gIg-ogBIrtRDHt9O2ZiVtb1t5aseU2OpMUvUUQUhwIOJSDztRP_gBURNjcWDTnsriROvlsI23b96_qdlXXIj4rcCJZhlZ2x0eu6EaDVv-8D0RGsz57_W/s1600/IMG_7589.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfQMLkb6sycPpHZNQmasq9KS5gIg-ogBIrtRDHt9O2ZiVtb1t5aseU2OpMUvUUQUhwIOJSDztRP_gBURNjcWDTnsriROvlsI23b96_qdlXXIj4rcCJZhlZ2x0eu6EaDVv-8D0RGsz57_W/s1600/IMG_7589.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loads of Fontina, Cheddar and Parmesan Cheese</td></tr>
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<tr><td style="text-align: center;"><div style="text-align: left;">
If you are like me and love some truffle oil, a little drizzle into the sauce before you pour it over the pasta would go a long way!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet9QUOXMF4tsUetqFhkLv91fdJJCtWoPlz6b3AlEj7JfvBIpzvMenFkv33lAjj4Ak37RS1GrxvYTt7phPXfBHV1zrb8gmzz4TWGXOki9750_5zwLdqpRkz-B127UCG7_37HZUMQyilp4E/s1600/IMG_7594.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet9QUOXMF4tsUetqFhkLv91fdJJCtWoPlz6b3AlEj7JfvBIpzvMenFkv33lAjj4Ak37RS1GrxvYTt7phPXfBHV1zrb8gmzz4TWGXOki9750_5zwLdqpRkz-B127UCG7_37HZUMQyilp4E/s1600/IMG_7594.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the Béchamel to the Apastasaurus - we are big believers in shaped pasta in our house :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6jor-uv56s9trH0tJCIamZVWFBqzrv8fxbfYZCy-awoEWHf2yYl3xbxlO2W5X43Zmue0yW9E7aha6YpKUdoqS_J0yP6GbKA9Sx_Q20U8LsbZoRSyO_nU8fD_JaTTzDCh9YejW5EGTSZq/s1600/IMG_7600.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6jor-uv56s9trH0tJCIamZVWFBqzrv8fxbfYZCy-awoEWHf2yYl3xbxlO2W5X43Zmue0yW9E7aha6YpKUdoqS_J0yP6GbKA9Sx_Q20U8LsbZoRSyO_nU8fD_JaTTzDCh9YejW5EGTSZq/s1600/IMG_7600.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with Bacon and Panko and ready for the oven</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNGDUf84_hQJrdCcP-4Zt9EhDn0D6MvmwDPnHBFjmM9Fn41bD4McyN1ECDKM8tHReT6sU6etA7Utbv72ScJA0Lw2sFQXEmBnz7lJxv9K7I2-2I4WYIvL5TkHz5uirb1FWBcuPKj4UfBk5/s1600/IMG_7608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNGDUf84_hQJrdCcP-4Zt9EhDn0D6MvmwDPnHBFjmM9Fn41bD4McyN1ECDKM8tHReT6sU6etA7Utbv72ScJA0Lw2sFQXEmBnz7lJxv9K7I2-2I4WYIvL5TkHz5uirb1FWBcuPKj4UfBk5/s1600/IMG_7608.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner is served!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgob-1A0HP1ZXjTkEHHJQQFFSpXuQ4jsXgS1Pq-L1rnd2Ijh9xK9Lnb7CWiKoHSGRL1bTK_0wHYu_gXjWibb6e8kjnwxeY2Q-dg0X5LLj7ba7_21xfD7fPMHW6sYH05tYWR0_CgldpHq0Ii/s1600/IMG_7607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgob-1A0HP1ZXjTkEHHJQQFFSpXuQ4jsXgS1Pq-L1rnd2Ijh9xK9Lnb7CWiKoHSGRL1bTK_0wHYu_gXjWibb6e8kjnwxeY2Q-dg0X5LLj7ba7_21xfD7fPMHW6sYH05tYWR0_CgldpHq0Ii/s1600/IMG_7607.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So much yumminess happening in one plate!</td></tr>
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Bottom line: no matter how you adapt this recipe, when the mac and cheese comes out of the oven in the cast iron skillet on a cold winter evening you will finally feel warm and content. If winter means an excuse to eat more meals like this, bring it on!<br />
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In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com9tag:blogger.com,1999:blog-2123731477969791992.post-54908767655718267392014-11-13T06:30:00.000-05:002014-11-18T09:31:54.142-05:00Charlestown - Bunker Hill Monument<div dir="ltr" style="text-align: left;" trbidi="on">
Time to switch from some of our recent travels to sightseeing in our own back yard!<br />
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Growing up north of Boston, I came into the city quite a bit for school field trips, shows and some shopping. Every time I came in, I could see the <a href="http://en.wikipedia.org/wiki/Bunker_Hill_Monument">Bunker Hill Monument</a> in the distrance from the highway, but somehow never actually climbed it! Back when we did out <a href="http://inandaroundtown.blogspot.com/2011/06/freedom-trail-pub-crawl-and-original.html">Freedom Trail Pub Crawl</a> the Monument was closed, so I was out of luck. This summer, though, after a year of actually living with views of the Monument, I was determined to make the climb. On a sunny Saturday, Nick and I wandered over to the museum and grabbed our free tickets to make the climb. <br />
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<tr><td class="tr-caption" style="text-align: center;">Bunker Hill Monument</td></tr>
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<a name='more'></a>Tickets are free inside the Battle of Bunker Hill Museum, but they give you a window in which to climb so that the narrow staircase does not get overcrowded. Once you are inside and get a look at those stairs, you are thankful for that fact!<br />
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<tr><td class="tr-caption" style="text-align: center;">The Stairs</td></tr>
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After climbing the 294 stairs to the top, we were treated to amazing views of the city. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4JCx2WFy5KiSif3IZOcdcaunR6gSU_xQN5SC3awvnJe40wwrJNE0JF3cxr6laj1-CvgFVmY9oDgoHwyyZbqv61PCqVJ5kSJS5CnsWxZqgRnfkE3pqRaOmgSwabgdkOWPymhzBPyO0e8Q/s1600/IMG_7775.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4JCx2WFy5KiSif3IZOcdcaunR6gSU_xQN5SC3awvnJe40wwrJNE0JF3cxr6laj1-CvgFVmY9oDgoHwyyZbqv61PCqVJ5kSJS5CnsWxZqgRnfkE3pqRaOmgSwabgdkOWPymhzBPyO0e8Q/s1600/IMG_7775.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A look back North-West - You can actually see our house!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkzPrnGDbsWevfmnsuR7hv3TdBros9ieprNUQybI7r4jdK_OFxpiwpfEUrDFLXBMdAem03oZ3rKFO4lj0cxrHUJjTA3_nmEGji4HFlyMJu4fFuanP_HSaMXLUw-7tDRLMg8vdjvmX4JUZ/s1600/IMG_7776.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkzPrnGDbsWevfmnsuR7hv3TdBros9ieprNUQybI7r4jdK_OFxpiwpfEUrDFLXBMdAem03oZ3rKFO4lj0cxrHUJjTA3_nmEGji4HFlyMJu4fFuanP_HSaMXLUw-7tDRLMg8vdjvmX4JUZ/s1600/IMG_7776.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful water views with the USS Constitution and the Navy Yard</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n2uhG22T0pTuJAlOhZrbiAWc3XJMqO4mzmQEwgvW_TBPOn4xJFmLh5V57RwVataon5CuWb2s6OMT-Zk_-E4GJZ2PSWsDD1FCubl5FgtScYflnH_ezwfXKHNTNnf2oDE_A_jA8RWlTotE/s1600/IMG_7779.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n2uhG22T0pTuJAlOhZrbiAWc3XJMqO4mzmQEwgvW_TBPOn4xJFmLh5V57RwVataon5CuWb2s6OMT-Zk_-E4GJZ2PSWsDD1FCubl5FgtScYflnH_ezwfXKHNTNnf2oDE_A_jA8RWlTotE/s1600/IMG_7779.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">City of Boston views, complete with the Zakim Bridge and the Hancock Tower</td></tr>
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Attached to the Monument is a small gallery commemorating the battle that is nicely thought-out and corrects a few errors! Fun fact - the Bunker Hill Monument, which stands in honor of the Battle of Bunker Hill, actually sits atop Breed's Hill. Somehow they got the physical location of the battle correct for the Monument, just messed up the name! Bunker Hill is actually just up the road - really, it should have been the Battle of Breed's Hill!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQJE4I_eFLx5iR3TR1zyRQH2IIAaBHm-R3yuwrLEdImgw1LU8q3eBwixIKFxm3HRG0q16lnyUItcJ33ykA84j3pdamfSwLYt3hKBe8anKGzmMx3z56Ck8S5oF7QXM-caTCYgTJsjy2cFk/s1600/IMG_7781.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQJE4I_eFLx5iR3TR1zyRQH2IIAaBHm-R3yuwrLEdImgw1LU8q3eBwixIKFxm3HRG0q16lnyUItcJ33ykA84j3pdamfSwLYt3hKBe8anKGzmMx3z56Ck8S5oF7QXM-caTCYgTJsjy2cFk/s1600/IMG_7781.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Joseph_Warren">General Warren</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeq9QcV194tChL0nW0K5IhVMRkquDvej4m2PT0PmqXk_NL8zn9HTolRX7p2Mr_V1lR3B9B7rNPD5jkbKu1DddwCZBJIt4f8aF3_KFE2Gj92eCq9sExocVPvBkwe5wmQ49KteFCqgxDa2g/s1600/IMG_7784.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeq9QcV194tChL0nW0K5IhVMRkquDvej4m2PT0PmqXk_NL8zn9HTolRX7p2Mr_V1lR3B9B7rNPD5jkbKu1DddwCZBJIt4f8aF3_KFE2Gj92eCq9sExocVPvBkwe5wmQ49KteFCqgxDa2g/s1600/IMG_7784.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Gallery at the base of the Monument</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwf0TxHnbLDyZnh-HG6DPcEQhJ4KRaYumTIfSy7Dc6K_iO7lt4NkInHxECuvblk4m15965qwrX7OjGxSGRPifBud7cXBaJgM5TXNy80myZujg6Qhgt53D0JM_THUjgd7eic15DYFSqlv2/s1600/IMG_7786.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwf0TxHnbLDyZnh-HG6DPcEQhJ4KRaYumTIfSy7Dc6K_iO7lt4NkInHxECuvblk4m15965qwrX7OjGxSGRPifBud7cXBaJgM5TXNy80myZujg6Qhgt53D0JM_THUjgd7eic15DYFSqlv2/s1600/IMG_7786.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last Look at the Monument</td></tr>
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I am so happy I can finally say I climbed Bunker Hill Monument. I feel like I can officially say I am a Bostonian now!<br />
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The area itself is a great place to come and relax and enjoy the afternoon with a picnic. Monument Square has some amazing houses to admire and the park is so well maintained. After your tour, head on down to the <a href="http://inandaroundtown.blogspot.com/2012/09/warren-tavern-history-in-charlestown.html">Warren Tavern</a> and grab a drink in Honor of General Warren in a tavern where General George Washington actually imbibed!</div>
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In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com3tag:blogger.com,1999:blog-2123731477969791992.post-37997444637156599802014-11-11T06:30:00.001-05:002014-11-13T08:59:02.121-05:00Roatan Honduras - Perfect Diving Vacation<div dir="ltr" style="text-align: left;" trbidi="on">
What seems like forever ago, Nick and I went on vacation to <a href="http://en.wikipedia.org/wiki/Roat%C3%A1n">Roatan, Honduras</a>. Roatan is a small island off the coast of Honduras known for being a great Scuba diving destination as it houses the second largest barrier reef in the world - second only to Australia's. I have to admit, I first heard about this vacation spot by watching <em>House Hunters International</em> and was intrigued. The more I learned about Roatan (outside of what HGTV offered), the more excited I got. When I realized there were easy flights from Boston through Miami to the island, Nick and I talked about scheduling a trip. It was not until we searched <a href="http://www.tripadvisor.com/Hotel_Review-g303874-d777366-Reviews-Tranquilseas_Eco_Lodge_and_Dive_Center-Sandy_Bay_Roatan_Bay_Islands.html">TripAdvisor</a> high and low for accommodations and found <a href="http://www.tranquilseas.com/">Tranquilseas</a> that we actually booked the trip.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOCA97ovZNFcqQYBqfq0j2TmCKJlMI3BX8xP-0JG2VeJfaxBX5PmKoJeCTM5nqd-VTS8nVMQ3aEPFQTn0tCed8x7wNFu5CYJT9mRKlDt67RrBnTupresiVEo4gbAzs2ADkK1scV0VIOfc/s1600/IMG_0880.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOCA97ovZNFcqQYBqfq0j2TmCKJlMI3BX8xP-0JG2VeJfaxBX5PmKoJeCTM5nqd-VTS8nVMQ3aEPFQTn0tCed8x7wNFu5CYJT9mRKlDt67RrBnTupresiVEo4gbAzs2ADkK1scV0VIOfc/s1600/IMG_0880.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from our room...</td></tr>
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<a name='more'></a>Tranquilseas offered not only some lovely suites with oceans views, but also an on-site dive shop that had great reviews. Since we don't dive a ton, we still go out with dive masters and rent most of our equipment at each resort, so the dive shop is an important component to our trip planning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUu-wZgTjHxjH7U_MdlPa3F3iFh3Elpa2uxfYTV31tEBns0eRPeYAczBPacznWA0emvjPA_9_dBoZ7MaFR1B_fRykLxPnHqqpWwGol4XRiIvmXm9GAKmfPwJyJok_IXI_-5xYjs3ZHhUGX/s1600/IMG_6886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUu-wZgTjHxjH7U_MdlPa3F3iFh3Elpa2uxfYTV31tEBns0eRPeYAczBPacznWA0emvjPA_9_dBoZ7MaFR1B_fRykLxPnHqqpWwGol4XRiIvmXm9GAKmfPwJyJok_IXI_-5xYjs3ZHhUGX/s1600/IMG_6886.JPG" height="426" width="640" /></a></div>
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After our easy flight we were greeted by co-owner Chris, who grabbed our stuff and brought us to the resort. I was surprised as we drove from the airport to Tranquilseas how lush and verdant Roatan was. Lately our tropical vacations have featured more of the desert scrub landscape, so Roatan was a nice change of pace. Chris was actually a landscape architect in a previous life, and one look at the grounds of Tranquilseas will tell you that he has put his learning to amazing use - the grounds are stunning. With such a diverse number of plants, you feel like you are in the coolest jungle!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayfIKEe_uEO2pIKUHBxQpC334Us0MvKKVK_j5GQ9QQkIKVSlVARdJxV_He3TxTdGYG0oSiwnT0pD12sAup3sx2pEmmBCTPlYAW080miz6SIvENAsQa9-l0j9L8t39zurwMzwhx3UqqFP8/s1600/IMG_6898.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayfIKEe_uEO2pIKUHBxQpC334Us0MvKKVK_j5GQ9QQkIKVSlVARdJxV_He3TxTdGYG0oSiwnT0pD12sAup3sx2pEmmBCTPlYAW080miz6SIvENAsQa9-l0j9L8t39zurwMzwhx3UqqFP8/s1600/IMG_6898.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Dock down the beach from us...<span style="text-align: left;"> </span></td></tr>
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When looking out onto the water, you can see the huge reef that surrounds the entire island. The water color is so vibrant - its incredible! The shift and water color before and after the reef just highlights how massive it is. Roatan's <a href="http://www.roatanmarinepark.com/">Marine Park</a> works hard and takes amazing care of their reefs. There is a massive undertaking to educate residents and tourist alike. Our dive master was from Roatan and you could feel the pride he has in the area. Compared to other areas in the Caribbean, Roatan's reefs have been well preserved considering the activity levels in the area.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynj9jbh0iym47vBWiiPyb_vimy2SGMlyv7qhyphenhyphenpa9dcvbvOMqWr0ZxZgdTZF_UPNtyXIeCNnpj_DFYjSY2u9eFNmtzQn1FJR0PQc41Ut-uBUTTHQ9mtWUwFS1sS8yQyzV4KCRpIQ_m8rog/s1600/IMG_6914.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynj9jbh0iym47vBWiiPyb_vimy2SGMlyv7qhyphenhyphenpa9dcvbvOMqWr0ZxZgdTZF_UPNtyXIeCNnpj_DFYjSY2u9eFNmtzQn1FJR0PQc41Ut-uBUTTHQ9mtWUwFS1sS8yQyzV4KCRpIQ_m8rog/s1600/IMG_6914.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More views down the beach</td></tr>
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The diving was definitely some of the best I have done, almost as great as the <a href="http://www.inandaroundtown.blogspot.com/2012/03/diving-and-animal-life-in-maldives.html">Maldives</a>. The water was so clear, and there were so many fish and such diverse coral. Over the course of 8 dives we got to see a ton of the island, never having to go very far from the shore - in fact I think we could always see the shore, that is how close the reef was! While there are no sharks, there were plenty of turtles and rays to keep anyone completely entertained.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeTiQwJtVhVOJxtts4NSk3XSyoxUbvxy5cmhSp7T4aPKa9zxQ7sV3i0Prb-OIG8fnDqYWr5LzKaZH5j3MBzzVpRfyO1kppqzf6bhdrVL9y_stIh9iatHxEczuyp99ASwsMFs8dSXXhY4W/s1600/IMG_6916.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeTiQwJtVhVOJxtts4NSk3XSyoxUbvxy5cmhSp7T4aPKa9zxQ7sV3i0Prb-OIG8fnDqYWr5LzKaZH5j3MBzzVpRfyO1kppqzf6bhdrVL9y_stIh9iatHxEczuyp99ASwsMFs8dSXXhY4W/s1600/IMG_6916.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A look back at Tranquilseas</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QI8elL0pTBoDO0Ik5B8eg3iAhq7hDKeLVzFJSZm4WKiWbwDSFkIgkEdMd4rc9S-ntSs8a82psHiswRuDWgznY0taPmaf7wWB1zQRhegialMBwDIy4A2nmEQuDoEPAXllTY769KaXe_0D/s1600/IMG_6919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QI8elL0pTBoDO0Ik5B8eg3iAhq7hDKeLVzFJSZm4WKiWbwDSFkIgkEdMd4rc9S-ntSs8a82psHiswRuDWgznY0taPmaf7wWB1zQRhegialMBwDIy4A2nmEQuDoEPAXllTY769KaXe_0D/s1600/IMG_6919.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The docks with some huge Mangrove trees</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVTbhHD0jR5jzjCwiVOWs91L2ex_XXWlMDt2DDSs9H0uukTpGC7RWoZq6uvRxiDY5VlUfHf6ycUKAdM1aNNXL3T5CjB3niPwPAgvrLaK-k4lMmeCnzfbBP7IqCt35a5RZd9UuHecZPbWa/s1600/IMG_6922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVTbhHD0jR5jzjCwiVOWs91L2ex_XXWlMDt2DDSs9H0uukTpGC7RWoZq6uvRxiDY5VlUfHf6ycUKAdM1aNNXL3T5CjB3niPwPAgvrLaK-k4lMmeCnzfbBP7IqCt35a5RZd9UuHecZPbWa/s1600/IMG_6922.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying the views at lunch</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVNthCBRJvYnZPJjX3NdkJw1lBMcT52Qe5SbXR0Ek35nH8VG-rfP3OV-qiioH7dwVZWSPnrMi51JWKQ_8kQVfR6td_sG789o1cHotKTq_lBTQfYjraKutdyDHTbljUYbHC-HyW6wI-IAD/s1600/IMG_6928.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVNthCBRJvYnZPJjX3NdkJw1lBMcT52Qe5SbXR0Ek35nH8VG-rfP3OV-qiioH7dwVZWSPnrMi51JWKQ_8kQVfR6td_sG789o1cHotKTq_lBTQfYjraKutdyDHTbljUYbHC-HyW6wI-IAD/s1600/IMG_6928.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the suites</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_XEhdq9_o8XV5V71bckxmI64KW4WUvzqXY2pM6e2IpfH3EP04aahCDgddAQFIuCxS52ODTKyGUHrkc5mhi-m1K_JOmUytArcZky3ryvcaAB8-JQExBMQoFTb4T-mWZrQTv2OGYhNGgd8/s1600/IMG_6934.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_XEhdq9_o8XV5V71bckxmI64KW4WUvzqXY2pM6e2IpfH3EP04aahCDgddAQFIuCxS52ODTKyGUHrkc5mhi-m1K_JOmUytArcZky3ryvcaAB8-JQExBMQoFTb4T-mWZrQTv2OGYhNGgd8/s1600/IMG_6934.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There was rain, but it was still beautiful</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcc3_ZUMEu4ws_narajxnBU-JIBLvUFaAG8CgCRmNXCxBkeyqNnIf6YdJ0TlCcFRyfFjSCBWXYOnsbVt8TRG4PNiYN1uCJolLcPhpu1X-BnZvsZbN3OkWqU-lvflVB2LrWFCJNbmunXaj/s1600/IMG_6943.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcc3_ZUMEu4ws_narajxnBU-JIBLvUFaAG8CgCRmNXCxBkeyqNnIf6YdJ0TlCcFRyfFjSCBWXYOnsbVt8TRG4PNiYN1uCJolLcPhpu1X-BnZvsZbN3OkWqU-lvflVB2LrWFCJNbmunXaj/s1600/IMG_6943.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Couldn't get enough of the views!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_9xR_x1tmjrGa1mNqg8mRQJi9Fkiv5tCdIztqWQ9ZV1sAx-2ye24L9LnXXYEq0nSK26vQ2kjWuCaJigrCItLaI-HRpR9MmnnK0moQQ-YkRWCVam-CwrRY0Yl5WPyyO-tAPwrcjhZ4Zk-/s1600/IMG_6950.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_9xR_x1tmjrGa1mNqg8mRQJi9Fkiv5tCdIztqWQ9ZV1sAx-2ye24L9LnXXYEq0nSK26vQ2kjWuCaJigrCItLaI-HRpR9MmnnK0moQQ-YkRWCVam-CwrRY0Yl5WPyyO-tAPwrcjhZ4Zk-/s1600/IMG_6950.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Band!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKyC225G9risK-yza2QAsKWgZZ_moAaX4exRxXJjk2bkANK47oUH9zGhNLxT2dqGUDWw4JOsXuNut5auDBduqOcdBHMDvFvuNla9tulV1eiwKdLtzMGC5cx9CDsjQOKYRmz6FGDTpB4QL/s1600/IMG_6957.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKyC225G9risK-yza2QAsKWgZZ_moAaX4exRxXJjk2bkANK47oUH9zGhNLxT2dqGUDWw4JOsXuNut5auDBduqOcdBHMDvFvuNla9tulV1eiwKdLtzMGC5cx9CDsjQOKYRmz6FGDTpB4QL/s1600/IMG_6957.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying the live music</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJweKifINP9De_bFcxPWchr_LWpz1mSc6mDJzZywrbWt7FeP5qFNPKPKWJKZUv8aRVWaIfri00ecGrFWUR-8a7-3Yb04ctkImEYd9_4FB3SMA4Rj8OEZ9Sr2hnmYm05fNb-TzN5DQzqD7/s1600/IMG_6985.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJweKifINP9De_bFcxPWchr_LWpz1mSc6mDJzZywrbWt7FeP5qFNPKPKWJKZUv8aRVWaIfri00ecGrFWUR-8a7-3Yb04ctkImEYd9_4FB3SMA4Rj8OEZ9Sr2hnmYm05fNb-TzN5DQzqD7/s1600/IMG_6985.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Music and party from our balcony</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNk7FDLzM11T-wyPKNHlLfFT6VpMhjXeFAuGn5rgkxxQUnHjvmsuExK0_4YGi2BxQ5Z2h7YZDGPaQb2xrvyQeP5-fpvFgixPOaJadAeTiKbHiCWmbkAmh5B9kNde2ZG3U5eIOts1mAws-B/s1600/IMG_7007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNk7FDLzM11T-wyPKNHlLfFT6VpMhjXeFAuGn5rgkxxQUnHjvmsuExK0_4YGi2BxQ5Z2h7YZDGPaQb2xrvyQeP5-fpvFgixPOaJadAeTiKbHiCWmbkAmh5B9kNde2ZG3U5eIOts1mAws-B/s1600/IMG_7007.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Co-owner Monica is from Spain and makes an amazing Paella!<span style="text-align: left;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnf69Fjh9ZScQiRam1EderOyrUhAXBZje7QN_rEseCy7GL5nhK3_cYmrWOsC6twtgADNkpgS4urrnEkTXAZWujKWAB29mAuKVC0xD1O5qxaYwNF2CuodtZguX_G0h2h35apXbHaS0EUBA/s1600/IMG_7016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnf69Fjh9ZScQiRam1EderOyrUhAXBZje7QN_rEseCy7GL5nhK3_cYmrWOsC6twtgADNkpgS4urrnEkTXAZWujKWAB29mAuKVC0xD1O5qxaYwNF2CuodtZguX_G0h2h35apXbHaS0EUBA/s1600/IMG_7016.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The walk from our room to the pool - like <em>Swiss Family Robinson</em>!</td></tr>
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Tranquilseas is located in Sandy Bay, which is a bit off the beaten path. The major tourist area is West Bay, lined with hotels,cruise ships, beach chairs, and restaurants. We went over to West Bay to scope out the scene on one of our days off from diving. It is definitely a fun place to visit and take in some views and people watching.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvFHl_5NDSbWAhkQJHNAkY7ahx98sbDAMXMRDtVkHb19tX5l85Ou1wxrSC6-2pL-nr5x29PCq4lnu_CNW_iXOROPEzIpsdRkfG-MqGbBYjBuUlBcQ6Z9HJcDz29K0vEYiGaSD1DkQwKzi/s1600/IMG_7022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvFHl_5NDSbWAhkQJHNAkY7ahx98sbDAMXMRDtVkHb19tX5l85Ou1wxrSC6-2pL-nr5x29PCq4lnu_CNW_iXOROPEzIpsdRkfG-MqGbBYjBuUlBcQ6Z9HJcDz29K0vEYiGaSD1DkQwKzi/s1600/IMG_7022.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">People watching while bellying up to the bar on a swing is the best!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaA2eiP3cd_QSbXx4H8W5_UQuA8H5lOJeZw6bf4M5UU6uSK_sy56KMfnMmo4NJRjkE6BnjkvZTc25Vo5W6vNOvPUFRDhpvpNMed6DVgEOF7oTc5bE8s3L2WKTOzbwAb1oyNemNtO6PtZI/s1600/IMG_7033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaA2eiP3cd_QSbXx4H8W5_UQuA8H5lOJeZw6bf4M5UU6uSK_sy56KMfnMmo4NJRjkE6BnjkvZTc25Vo5W6vNOvPUFRDhpvpNMed6DVgEOF7oTc5bE8s3L2WKTOzbwAb1oyNemNtO6PtZI/s1600/IMG_7033.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">West Bay<span style="text-align: left;"> Beaches</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8AhQX78LgwtsTK6BUjYrblBX1DFaJsmvDzEFrnTLlYYDiHTyqg9wWanUcdGB8PBa1_r9cBhCA-iKeUua_eulngCTuxYm9jvf8KbOJ-25zvgBfRVAcmyWinD0NoslFTx7WzuRbdvOgdQ5/s1600/IMG_7035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8AhQX78LgwtsTK6BUjYrblBX1DFaJsmvDzEFrnTLlYYDiHTyqg9wWanUcdGB8PBa1_r9cBhCA-iKeUua_eulngCTuxYm9jvf8KbOJ-25zvgBfRVAcmyWinD0NoslFTx7WzuRbdvOgdQ5/s1600/IMG_7035.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tip of West Bay</td></tr>
</tbody></table>
While the weather was a bit grey some days, Roatan was still beautiful. When it was sunny, it was absolutely stunning!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc80e7M1oAp5sO4WGwlxlRs9UEJ4pqxnzQ_zbAiewU-gTrhJ2keJBytwye6P7ehD3jWFiIeS9O1gsBSFZX3lS4b9xn9c-iV85gTQ2YdEs3_w6m_lBmJtN_eSmkNrsMxDAhzUe35VnBf4gv/s1600/IMG_7063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc80e7M1oAp5sO4WGwlxlRs9UEJ4pqxnzQ_zbAiewU-gTrhJ2keJBytwye6P7ehD3jWFiIeS9O1gsBSFZX3lS4b9xn9c-iV85gTQ2YdEs3_w6m_lBmJtN_eSmkNrsMxDAhzUe35VnBf4gv/s1600/IMG_7063.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I would like to go back now!<span style="text-align: left;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEqYXYoZefPumnpCIJEhSvQoz_hGYsgOW6xkpyAwQXatr2-XArEbXuuDeK8zPshTJIMdFq3264cp26ZxSMYF1aeG5b_FREL46kJXTga7SIPVJu25R3svpc5nLnHJft8Tp0j_QjLyt8pKR/s1600/IMG_7078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEqYXYoZefPumnpCIJEhSvQoz_hGYsgOW6xkpyAwQXatr2-XArEbXuuDeK8zPshTJIMdFq3264cp26ZxSMYF1aeG5b_FREL46kJXTga7SIPVJu25R3svpc5nLnHJft8Tp0j_QjLyt8pKR/s1600/IMG_7078.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset!<span style="text-align: left;"> </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnn9XAmA_AE8VsrqNO6xCS8b3auCrYQnIoHCvgZZIMcp0tc4mfw2yKhrGX0eeIB3juqwHrVPl1yGnVPYhdIdcB3XSt2_7-hVp3O_l8UZQPlmeSmKkSmm1uAuwME_oT0AQZVrdpDbW4oZ5/s1600/IMG_7103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnn9XAmA_AE8VsrqNO6xCS8b3auCrYQnIoHCvgZZIMcp0tc4mfw2yKhrGX0eeIB3juqwHrVPl1yGnVPYhdIdcB3XSt2_7-hVp3O_l8UZQPlmeSmKkSmm1uAuwME_oT0AQZVrdpDbW4oZ5/s1600/IMG_7103.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgeous views</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Roatan was such a relaxing, fun trip! If you are at all into diving it should be at the top of your travel wish list, in my opinion. There are also so many great dive shops on the island that it would be a perfect place to learn to dive if you've ever had the itch. The island also has plenty of other activities to do for non-divers as well.</div>
<br />
Nick and I will definitely be going back to Roatan soon!<br />
<br /></div>
</div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com4tag:blogger.com,1999:blog-2123731477969791992.post-75016029559037510092014-11-06T06:30:00.000-05:002014-11-11T11:38:09.615-05:00Giulia - Italian in Cambridge<div dir="ltr" style="text-align: left;" trbidi="on">
When you think about heading out for Italian food in the Boston area, you immediately assume a trip to the North End is in order. However, turns out amazing Italian food can be found at <a href="http://giuliarestaurant.com/">Giulia</a>, between Harvard and Porter Squares in Cambridge. Giulia offers a menu loaded with delicious food that is seemingly simple, but when you take a bite, you know a whole lot more is happening on the plate. Nick and I have been making an effort to get out to more restaurants that are a bit off our beaten path, and Giulia was one of our first stops.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik94nUXWrrTfeBda0ZJy0DjSFjtuFDjadKkTTLm8q51rKL3VX5gTQXYIhhdxtxBXsUKR7-R378vYP1dEm3JQfletl18BtKMFoPbxuSpLGGbXnFLaWFUwD4k0hQMVB1cIOfksfpKy7OVNJV/s1600/IMG_7817.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik94nUXWrrTfeBda0ZJy0DjSFjtuFDjadKkTTLm8q51rKL3VX5gTQXYIhhdxtxBXsUKR7-R378vYP1dEm3JQfletl18BtKMFoPbxuSpLGGbXnFLaWFUwD4k0hQMVB1cIOfksfpKy7OVNJV/s1600/IMG_7817.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottle of Red!</td></tr>
</tbody></table>
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<a name='more'></a>After settling on a bottle of wine, we decided to go a bit crazy (as Nick and I tend to do) and take ourselves through the menu by indulging in appetizers, pasta dishes, and dessert!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsqF9JDdmQIWi08rvMHcDyBNb3_3aXJH4r2q45aN5V-w5TOKCQLwoSRHdBQjXbi-9IfAOs6x7lxsfzgGYHzVr9W-oSc_rBFmnyEe5eClF9LSSrCt6VLY9xMKEMzKPLVBc6p-7KAZIexC2/s1600/IMG_7818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsqF9JDdmQIWi08rvMHcDyBNb3_3aXJH4r2q45aN5V-w5TOKCQLwoSRHdBQjXbi-9IfAOs6x7lxsfzgGYHzVr9W-oSc_rBFmnyEe5eClF9LSSrCt6VLY9xMKEMzKPLVBc6p-7KAZIexC2/s1600/IMG_7818.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: inherit;"><span style="border: 0px; box-sizing: border-box; font-size: 13px; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">Prosciutto di parma </span><span style="font-size: 13px; line-height: 19.5px; text-align: start;">with pear, arugula and aged parmigiano</span></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasnzeFQzl3O7XSZ6mqjlB8ilKve2uj4JLNPveD0zmHEbejB_iYKP_l5CnH4LHZFyX2Vi88AWZ6kSs7pBbk1jKm_JlgMtDRYIAl0ORzc_sR5U1PSdh21B5-oQ1H4uzCWS76WF5CA1zPpsa/s1600/IMG_7819.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasnzeFQzl3O7XSZ6mqjlB8ilKve2uj4JLNPveD0zmHEbejB_iYKP_l5CnH4LHZFyX2Vi88AWZ6kSs7pBbk1jKm_JlgMtDRYIAl0ORzc_sR5U1PSdh21B5-oQ1H4uzCWS76WF5CA1zPpsa/s1600/IMG_7819.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: inherit;"><span style="border: 0px; box-sizing: border-box; font-size: 13px; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">Insalata verde </span><span style="font-size: 13px; line-height: 19.5px; text-align: start;">with soft herbs, frantoia extra virgin olive oil and parmigiano</span></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4m5AYSPdIk3XjPHr7NWLlrA0JuMULo8qEOAghkzq_0oS7L2uS1e7dCL40dBxLdXqq9Jo2mBu-PkfJcTxPKK_8qlWEZjX8NXFVZRuwE98Pg1qVpCn9z7c_Czy7D_uPNtPoATMa2nENuVQr/s1600/IMG_7820.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4m5AYSPdIk3XjPHr7NWLlrA0JuMULo8qEOAghkzq_0oS7L2uS1e7dCL40dBxLdXqq9Jo2mBu-PkfJcTxPKK_8qlWEZjX8NXFVZRuwE98Pg1qVpCn9z7c_Czy7D_uPNtPoATMa2nENuVQr/s1600/IMG_7820.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-size: 12px; line-height: 16.6200008392334px; text-align: start;"><span style="font-family: inherit;">Orecchiette with house made pork sausage</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFV7ZYINONdjyPgnI9956RBZ7Eyw96bsgs5eWQaTApTEZxfPlSpCa95xfTuBX58wfF7Zs-h4WR_1tELf1K1X35zcQORc56EfDpv6xM72p_v2xTFZ-c0B8krJSOE6ipmG867Z5vgvlT9mQ/s1600/IMG_7821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFV7ZYINONdjyPgnI9956RBZ7Eyw96bsgs5eWQaTApTEZxfPlSpCa95xfTuBX58wfF7Zs-h4WR_1tELf1K1X35zcQORc56EfDpv6xM72p_v2xTFZ-c0B8krJSOE6ipmG867Z5vgvlT9mQ/s1600/IMG_7821.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agnolotti</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Olive Oil Cake</td></tr>
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Everything that came to our table was wonderful. The prosciutto plate was just loaded with the great, rich flavor - simple, but of an incredibly fresh quality. The pasta dishes were superb - the handmade pasta had just the right texture and was perfectly cooked. Each pasta dish was well balanced with its toppings and sauces, which is something I try hard to replicate at home but can never master! The olive oil cake was a great wrap up to our meal - light and perfectly complimented with the icy fruit sorbet.<br />
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Giulia was a terrific surprise - definitely the quality you expect from your favorite North End establishment, but without the accompanying craziness.<br />
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<a href="http://www.urbanspoon.com/r/4/1719998/restaurant/Boston/Porter-Square/Giulia-Cambridge"><img alt="Giulia on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1719998/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com4tag:blogger.com,1999:blog-2123731477969791992.post-73764496086003555332014-11-04T06:30:00.000-05:002014-11-06T09:03:36.312-05:00Don't Call It A Come-Back! Lambert Bridge Winery<div dir="ltr" style="text-align: left;" trbidi="on">
Sometimes in life you just need to take some time away. Case in point: my blog here. If you have been following me on <a href="https://twitter.com/InAndAroundTown">Twitter</a> or <a href="http://instagram.com/inandaroundtown">Instagram</a>, you know that I haven't stopping traveling and eating everything in sight, but have taken some time off from writing about it. However, I think enough is enough and its time to get back in the saddle. While many of these posts may be older, especially those from some of our travels, I still want to share them! So, please stay tuned over the next couple of weeks as we play a bit of catch up here at In and Around Town!<br />
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Part my inspiration for getting this post up is because we are heading back to <a href="http://www.inandaroundtown.blogspot.com/search/label/Winery">California's Wine Country</a> this week, and I realized that I still had one more vineyard to tell you all about. Even more, I rely on many blogger friends, like <a href="http://traveleatlove.com/">Meghan</a>, for recommendations and missed the interactions based on these posts.<br />
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We loved this winery so much we actually are going back on our next visit! <a href="http://lambertbridge.com/">Lambert Bridge</a> was recommended to us by one of Nick's colleagues, and from the moment you turn into the driveway, you understand why they told us this was a must-visit. With its picturesque location and delicious wine, it is definitely worth a stop while you are in Healdsburg.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lambert Bridge</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Winery Dogs, tired from their long day - seriously, I love any place with dogs just hanging out whereever!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Barrel Room - host to our food and wine pairing tasting next weekend!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beautiful Setting</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lambert Bridge's Truck</td></tr>
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In its early days, Lambert Bridge produced about 25,000 cases of wine a year, but after some redirection, production dropped to a quarter of that amount and the winery focused more on the quality of each bottle. Everything done in the wine making process is done by hand, including the grape sorting! The wines are really only available through the winery itself, not in stores.<br />
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<tr><td class="tr-caption" style="text-align: center;">Grape Sorting Set-Up</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Where the magic happens</td></tr>
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We tasted a couple of the wines, but I have to say their Zinfandels and Cabernet Sauvignon were my favorites. The wines were mature and complex, but easy to drink. We have had many more of their wines since our initial visit and every bottle we open puts a smile on our faces. You really cannot go wrong with Lambert Bridge. <br />
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<tr><td class="tr-caption" style="text-align: center;">One Last Shot...</td></tr>
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If you find yourself in Healdsburg, I highly recommend stopping by Lambert Bridge. You will not be disappointed.</div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com1tag:blogger.com,1999:blog-2123731477969791992.post-38340483377489907762014-06-26T06:30:00.000-04:002014-11-04T09:15:54.704-05:00Alive and Kicking - Lobster Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">
For New Englanders, <a href="http://www.inandaroundtown.blogspot.com/search/label/Lobster%20Roll">lobster rolls</a> are serious business. Boston has a few restaurants known for their lobster rolls - like the ones at <a href="http://www.inandaroundtown.blogspot.com/2011/07/trip-to-neptune-oyster-not-tourist-trap.html">Neptune Oyster - </a>but those can get pricey and require some waiting time. When friends (from Chicago, no less) recommended <a href="http://www.aliveandkickinglobsters.com/">Alive and Kicking</a> as some of the best they have ever had, Nick and I knew we had to get over there. <br />
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Alive and Kicking is located in Cambridgeport, about a 10 minute walk from Central Square. On one of the first lovely, warm spring days, Nick and I walked over to a seemingly residential area where the fish market/restaurant is tucked away. Outside there are plenty of picnic tables, both out in the sunshine and covered in case of rain or cold weather. <br />
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I knew we were going to be ordering the lobster sandwiches, but when I saw the steamers on the menu I knew we'd be getting an order. Thank goodness we did because these were outstanding, and the bowl (for only about $7) was an amazing deal.<br />
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<tr><td class="tr-caption" style="text-align: center;">Steamers!</td></tr>
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The biggest difference that sets Alive and Kicking apart from the competition: rather than serving their lobster in a roll, you actually get it sandwich style.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lobster Sandwich!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Inside the Lobster Sandwich</td></tr>
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I was a bit skeptical, but a lobster sandwich is a great idea! This version is packed full of delicious lobster chunks - definitely no scrimping on the lobster meat here. I was surprised by how much I enjoyed the toasted Italian bread rather than the roll, but it provided a great, unique flavor. While made with mayo, there is only a touch of it to keep the lobster together, so it wasn't overwhelming. Otherwise, there is no other "filler" - only lobster, the way I like it! Served with a bag of Cape Cod potato chips, it was the perfect summery lunch. At $16 this isn't the cheapest sandwich but certainly not as pricey as some of the other options in town - a pretty good deal for the amount of food you get.<br />
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I almost don't want to tell anyone about this place - I want it all for myself! If you're craving a traditional summer staple but maybe want to try a little twist, though, check out Alive and Kicking.<br />
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<a href="http://www.urbanspoon.com/r/4/50107/restaurant/Boston/Cambridgeport/Alive-and-Kicking-Lobsters-Cambridge"><img alt="Alive and Kicking Lobsters on Urbanspoon" src="http://www.urbanspoon.com/b/logo/50107/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com7tag:blogger.com,1999:blog-2123731477969791992.post-23549132420988381602014-06-24T06:30:00.000-04:002014-06-26T09:21:45.689-04:00Wonderful Wine at Truett Hurst<div dir="ltr" style="text-align: left;" trbidi="on">
We're taking things back to Healdsburg today! Friends of ours were just in Northern California, and their pictures reminded me of just how outstanding that area is. Knowing that we were going to spend a day in Healdsburg on our most recent trip out there, Nick and I both asked friends familiar with the area for recommendations. When we were each separately told to go to <a href="http://www.truetthurst.com/">Truett Hurst</a>, we immediately added it to our itinerary. <a href="http://traveleatlove.com/">Meghan's</a> recommendation and her great <a href="http://traveleatlove.com/2013/05/truett-hurst-winery/">blog post</a> on the winery convinced me that I needed to spend some quality time on the red adirondack chairs by the stream.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tasting Room and Surrounding Gardens</td></tr>
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<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_2cM7D3oV563hHgw5zRyKNLmRdUeSllrM96cfUPM8j3EEwf2sXheTtAdblSu9Lcl36Z9Nh9tYy_ADzOWKxpLOW7mhDAMYk49TKI4anIIj8Z3fa6lC0zY-Oc50oJ6MUKt-AHJ0gMiRlmy/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_2cM7D3oV563hHgw5zRyKNLmRdUeSllrM96cfUPM8j3EEwf2sXheTtAdblSu9Lcl36Z9Nh9tYy_ADzOWKxpLOW7mhDAMYk49TKI4anIIj8Z3fa6lC0zY-Oc50oJ6MUKt-AHJ0gMiRlmy/s1600/IMG_6297.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vines!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi67mdgwP21d1s6AnmBM0-Z-zZM5XNpkSlzfiad8wsODXqa1DYPnbXWX9oqnJdUm-cb1exOwddgtLxiMaJMxUstKVuPJnktqIs0wsD4RCanztz1zZ9gIWdqz_PrPOod_hxk-NhPcKxtBWDy/s1600/IMG_6298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi67mdgwP21d1s6AnmBM0-Z-zZM5XNpkSlzfiad8wsODXqa1DYPnbXWX9oqnJdUm-cb1exOwddgtLxiMaJMxUstKVuPJnktqIs0wsD4RCanztz1zZ9gIWdqz_PrPOod_hxk-NhPcKxtBWDy/s1600/IMG_6298.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Wines</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bEe9zLIfMw-4KYz3vDZAv2vh95IwXs3hbw69HzRtGJYrTp7DTWxG0dqQL1MCXbjzUwwLdA3nOgEVrS7ZjucZSlWiPyGYBZCHLEE1-accFojoux-4sLmAiICtqYym4ZBJMq38AHyu1uwV/s1600/IMG_6300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bEe9zLIfMw-4KYz3vDZAv2vh95IwXs3hbw69HzRtGJYrTp7DTWxG0dqQL1MCXbjzUwwLdA3nOgEVrS7ZjucZSlWiPyGYBZCHLEE1-accFojoux-4sLmAiICtqYym4ZBJMq38AHyu1uwV/s1600/IMG_6300.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lavender</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkK0Xxc5nARdy23e1jObs9jcWEcXptiVv5987P1LrJ_MNm8oaLGYW2tlRhkfqzYNDppbvm4jIpbiVzKqpKlbhW76cR3oqB08mnMUjXZ-1_BhLjKhOucnpLI7wIDi_sHVA7LvEXLEqN9Lm/s1600/IMG_6302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkK0Xxc5nARdy23e1jObs9jcWEcXptiVv5987P1LrJ_MNm8oaLGYW2tlRhkfqzYNDppbvm4jIpbiVzKqpKlbhW76cR3oqB08mnMUjXZ-1_BhLjKhOucnpLI7wIDi_sHVA7LvEXLEqN9Lm/s1600/IMG_6302.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Did you know this is how artichokes grew???</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nick enjoying the chairs :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2SaTPCVCZjLbhaSUe7wGE9qbdluQnCoCIznrIKSJ54xHBTUwbe8VEDPymCmR6tjrBKgc87z04CuBwmQLGgeD4zYwaQByGe3emNcUr6LY08fu1_H01bYv8e7j8V-99RzP64LHFzJqlDHS/s1600/IMG_6304.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2SaTPCVCZjLbhaSUe7wGE9qbdluQnCoCIznrIKSJ54xHBTUwbe8VEDPymCmR6tjrBKgc87z04CuBwmQLGgeD4zYwaQByGe3emNcUr6LY08fu1_H01bYv8e7j8V-99RzP64LHFzJqlDHS/s1600/IMG_6304.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Views of the stream</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIGZtbzkHDKAwimRIPurtYUMBXfnoDOSUY5AQO3476x5v-AvKj0hk37sr-NRoLa5fv4m5vhHTmYXWeItakFfsTq_E93fHagexX0oVQijnyIlT1Jw3o8Jc180fhk1UGsZwc7BmV0k3aHlG/s1600/IMG_6308.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIGZtbzkHDKAwimRIPurtYUMBXfnoDOSUY5AQO3476x5v-AvKj0hk37sr-NRoLa5fv4m5vhHTmYXWeItakFfsTq_E93fHagexX0oVQijnyIlT1Jw3o8Jc180fhk1UGsZwc7BmV0k3aHlG/s1600/IMG_6308.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Relaxing with a glass of rose</td></tr>
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Our $5 tasting (love Healdsburg!) was so lovely. We were able to select any of the 4 wines they had listed (see above). Some of the favorites were the Red Rooster Zinfandel and the Salmon Run Rose. The Red Rooster, with its berry and black pepper notes made for such perfect sips. The Salmon Run Rose had fruitier notes of peach and and strawberries. I think the group got at least one of the Roses to enjoy later that evening back at the house. Both of the couples we were were traveling with have since joined the wine club or are hoping to do so soon - it was that good! If Massachusetts didn't make it so hard to have wine delivered here, we would have as well (tell the Commonwealth you want to <a href="http://freethegrapes.org/">Free the Grapes</a>!)<br />
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If we didn't have reservations at <a href="http://inandaroundtown.blogspot.com/2013/10/harvest-lunch-at-jordan-winery.html">Jordan</a> that same day, we probably would have never left. If you find yourself at Truett Hurst, I would recommend scheduling a little extra time here. After your tasting, buy an extra glass (or bottle) and just settle in and relax for a totally perfect afternoon.</div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com3tag:blogger.com,1999:blog-2123731477969791992.post-62567769105810952182014-06-19T06:30:00.000-04:002014-06-24T08:47:18.356-04:00La Brasa<div dir="ltr" style="text-align: left;" trbidi="on">
Its amazing to me how much Boston and the surrounding areas are changing. When I first moved into Beacon Hill in 2006 and didn't know much about food I stuck mainly to my neighborhood, Back Bay, and the North End when craving some delicious Italian. Slowly, the food scene started to change, first with the South End and then more so in Cambridge. In the last couple of years, though, there has been an explosion in and around Boston, and chefs are scoping out newer neighborhoods to make a name for themselves. Almost every nook and cranny of the Boston area has great dining options. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhzuSlSCMev__2ggSvCk1D-U6a8jo-xC5ld0RYqdIW8yf7Eo-1rthJXq0OhBHcXe1IPHVUWzH7a14V3Fm6IOszXmKBT11DNcahQtfyo_yeLkzPYkcvjA0YklD1WZLHoxnJ3ZvRGHP9qim/s1600/IMG_7793.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhzuSlSCMev__2ggSvCk1D-U6a8jo-xC5ld0RYqdIW8yf7Eo-1rthJXq0OhBHcXe1IPHVUWzH7a14V3Fm6IOszXmKBT11DNcahQtfyo_yeLkzPYkcvjA0YklD1WZLHoxnJ3ZvRGHP9qim/s1600/IMG_7793.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Paloma and the Eight Line Poem - tequila and mezcal based drinks, respectively</td></tr>
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<a name='more'></a>Most recently, famed chef <a href="http://www.lespalier.com/team/mcclelland.shtml">Frank McClelland</a> of L'Espalier and <a href="http://www.labrasasomerville.com/#about-s">Daniel Bojorquez</a>, who also spent many years working with McClelland at L'Espalier, opened up <a href="http://www.labrasasomerville.com/#gallery">La Brasa</a>, a completely different style restaurant off the beaten path in East Somerville. Luckily, this part of Somerville is only about a 20 minute walk from where we live, so when we saw La Brasa making all sorts of national and international lists of "most anticipated restaurant openings," Nick and I were sure to make reservations as soon as possible.<br />
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<tr><td class="tr-caption" style="text-align: center;">Open Wood Fire Grill!</td></tr>
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What's super cool about La Brasa is its use of an open wood fire grill that the chef uses to cook most everything on the menu. There is a huge wood pile near the bar and the wood theme is spread throughout the restaurants, from the paneled walls to the natural wood tables and chairs. The moment you open the doors you smell the delicious smokey wood fire that makes you feel like you are hanging around a camp fire with friends!<br />
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<tr><td class="tr-caption" style="text-align: center;">Table Side Prime Rib Service</td></tr>
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After asking our server for some guidance on the amount of food to get, we placed our order. Immediately afterwards a push cart came around with some amazing looking prime rib, cut and served table side. We were afraid the cart would not make it back around to us, so we decided to dive right it. Thank goodness we did because this was one of my favorite dishes of the evening. Not only was the table-side service fun, but the cilantro sauce served with the meat was out of this world. We actually attempted our own cilantro sauce a few days later (not bad, but not as good as this)! Be sure to jump on the passed food if you spot it!<br />
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<tr><td class="tr-caption" style="text-align: center;">Prime Rib with a cilantro sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqS8ndxn4SmalXtgHunnDvgmaD5AVEvaHpNorwZHjrN8AZVqtlwcOOWENEXcwdt9eB1fQFwHxE51GRLlw1PsRgvFV2MAmGv39eFdaxJyWvcoBPoq7bH_fLNpsOSM6rujbSAiz0u5HujIB/s1600/IMG_7792.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqS8ndxn4SmalXtgHunnDvgmaD5AVEvaHpNorwZHjrN8AZVqtlwcOOWENEXcwdt9eB1fQFwHxE51GRLlw1PsRgvFV2MAmGv39eFdaxJyWvcoBPoq7bH_fLNpsOSM6rujbSAiz0u5HujIB/s1600/IMG_7792.jpg" height="640" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bar seats are made from vintage bike seats - I totally tested one out and was shocked at how comfortable!</td></tr>
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The plates then started to arrive as they were ready. First were the tacos de carnitas - slow roasted pork shoulder with salsa verde and chile de arbol. The filling was yummy, and once I took off the second corn tortilla, each bit had a great balance of flavor. The second tortilla did not go to waste as I was sure to soak up any salsa verde they fell out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHWGvtRTEoKEGJxT91bzyXdihjK_WMBdDMvjDvcyzL1wuXARidN1qNjWKuHTXik8TbMYAVEiQYQTNwUOtb8moDMEA2WWVFawD7BxNpqtE3iv9D75fD698up_3aHqycnews274l_p77bcD/s1600/IMG_7798.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHWGvtRTEoKEGJxT91bzyXdihjK_WMBdDMvjDvcyzL1wuXARidN1qNjWKuHTXik8TbMYAVEiQYQTNwUOtb8moDMEA2WWVFawD7BxNpqtE3iv9D75fD698up_3aHqycnews274l_p77bcD/s1600/IMG_7798.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taco!</td></tr>
</tbody></table>
Next up was the Swiss Chard Pie with Colorado Chile, Coddled Farm Fresh Eggs, Spanish Ham and Piperade. I have to say this dish surprised me - it was so complex and so wonderful. Somehow all the different flavors and textures worked so well together. The egg was perfectly cooked and the lovely yolk topped each bite off. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAus5BC6iHeHiZ4h_gfeCNSzcRsAOM4bAUBN0RtlP5MWRWbhmQspK81ZQZZLm-7az9v0I7IoZLOWJb4IS28skmdkYx9r6b4FuTqbsgqTaURU4BIy8_gSNdFCQiumjZe23CP9i39FpH0CpH/s1600/IMG_7801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAus5BC6iHeHiZ4h_gfeCNSzcRsAOM4bAUBN0RtlP5MWRWbhmQspK81ZQZZLm-7az9v0I7IoZLOWJb4IS28skmdkYx9r6b4FuTqbsgqTaURU4BIy8_gSNdFCQiumjZe23CP9i39FpH0CpH/s1600/IMG_7801.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swiss Chard Pie</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Tw5GMFheFcIHurzqcg9u3x1VAf2FD1Tojwe2vJ_jRrsFLXmPHx_94r-dM82XcM9wDLExqYgU6lXJklzuThyphenhyphenkl8C2DlBLgIJVVaRTWfqfqc8H3nDKWxnnCnsIGFsFDahUcK-TtDbFBTL9/s1600/IMG_7803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Tw5GMFheFcIHurzqcg9u3x1VAf2FD1Tojwe2vJ_jRrsFLXmPHx_94r-dM82XcM9wDLExqYgU6lXJklzuThyphenhyphenkl8C2DlBLgIJVVaRTWfqfqc8H3nDKWxnnCnsIGFsFDahUcK-TtDbFBTL9/s1600/IMG_7803.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the Swiss Chard Pie</td></tr>
</tbody></table>
Next up was the roasted half lobster with an herbed butter. Having only really steamed lobsters we had to order this just to see how it differed from the traditional. The roasting gave the lobster such a different, fiery and smokey flavor. We found the this dish a bit hard to share, and the grilling of the meat caused it to sticky to the shell more than we're used to. A fun dish, though, for New Englanders looking to test new waters.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfFljn2_5bEGUSpBpPPpQy-lCiZ1rQfY4Mjp_4A4oTIAr4b52jNfEUonPdoK5iAlE2IhHra6iUpI5nd3kXvhJgiaFbM7mxQHrI-ex4IA6cN8fnpqdESWMWnpZCTxkdx-N509MLy_RmnHq/s1600/IMG_7804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfFljn2_5bEGUSpBpPPpQy-lCiZ1rQfY4Mjp_4A4oTIAr4b52jNfEUonPdoK5iAlE2IhHra6iUpI5nd3kXvhJgiaFbM7mxQHrI-ex4IA6cN8fnpqdESWMWnpZCTxkdx-N509MLy_RmnHq/s1600/IMG_7804.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Lobster</td></tr>
</tbody></table>
Finally, for savory food we ordered the Barbecued Beef Brisket with charred green tomatillo barbecue sauce. Again, the meat was cooked perfectly and the sauce was flavorful.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivD9onX5PVC56f2bXovjd5E1btsa8oB9pvMJzEoPje85s0nuIh-SmncO5_6vsJzThPZ5LHWvrrGTbpqzmmuImjvCpT6NlvIYeaDyZ9dVe5ZcQplc3XffWVidgEMs2cB_s0NdnMmj5rEyS9/s1600/IMG_7806.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivD9onX5PVC56f2bXovjd5E1btsa8oB9pvMJzEoPje85s0nuIh-SmncO5_6vsJzThPZ5LHWvrrGTbpqzmmuImjvCpT6NlvIYeaDyZ9dVe5ZcQplc3XffWVidgEMs2cB_s0NdnMmj5rEyS9/s1600/IMG_7806.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Brisket</td></tr>
</tbody></table>
While we got a good sampling of the menu, we still wanted to check out desserts and decided to split the butterscotch pudding and the affogato. Both were delicious and the perfect size, just enough to end on a bit of sweetness.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkbe_A8UNcPRCp44aHi9ouqXAc-Ab0q9r1CNnPDKmOiDkU0Ui_cRdKeAA_Pbxv9aLxG2Isa3xKxppi04nOjN1bd5nGzT2oOo-EzFYsRekYiVmI9-kIOIPM9eu9y9yOprFR0dVRTYmrcsb/s1600/IMG_7810.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkbe_A8UNcPRCp44aHi9ouqXAc-Ab0q9r1CNnPDKmOiDkU0Ui_cRdKeAA_Pbxv9aLxG2Isa3xKxppi04nOjN1bd5nGzT2oOo-EzFYsRekYiVmI9-kIOIPM9eu9y9yOprFR0dVRTYmrcsb/s1600/IMG_7810.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butterscotch Pudding</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUIQCKcYrarpW5y9SlSHcp320pAgZzRgjAICsy4n2VKb0_tetxA4UfixdeC8SMZnbkQ-Ju6b5KZIZsK3xl1nS_AkDpUqyTCua1mJZpU2mI5_mQIPVyEN3ydWWHPgYWK7E7Qx563YrKLfn/s1600/IMG_7816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUIQCKcYrarpW5y9SlSHcp320pAgZzRgjAICsy4n2VKb0_tetxA4UfixdeC8SMZnbkQ-Ju6b5KZIZsK3xl1nS_AkDpUqyTCua1mJZpU2mI5_mQIPVyEN3ydWWHPgYWK7E7Qx563YrKLfn/s1600/IMG_7816.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Affogato</td></tr>
</tbody></table>
It is worth taking a trip to East Somerville to check out La Brasa and indulge in some wood-fire goodness. The chefs, who are obviously trained in the best possible ways, really stretch their cooking techniques. The menu is packed with so many creative menu items that keep you coming back for more. <br />
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Welcome to the neighborhood, La Brasa!<br />
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<a href="http://www.urbanspoon.com/r/4/1838307/restaurant/Boston/La-Brasa-Somerville"><img alt="La Brasa on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1838307/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com3tag:blogger.com,1999:blog-2123731477969791992.post-5688668987601534272014-06-17T06:30:00.000-04:002014-06-19T08:58:18.170-04:00Homemade Scallion Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
I'm not sure when it happened, but we recently became obsessed with scallion pancakes. What's not to like about crispy, flaky fried dough, mild onion flavor, and a savory dipping sauce? Every time we see them on a menu, whether served traditionally or in <a href="http://inandaroundtown.blogspot.com/2014/06/mei-mei-double-awesome.html">sandwich form</a>, we have to order them. Nick and I finally decided to research how to make them at home, and one of Boston's favorites, <a href="http://flourbakery.com/team/joanne-chang">Joanne Chang</a>, has a recipe online that is not too difficult to follow - perfect!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17VfTfF8jY2rnAThai-N1QQVFYzbIG9I7COMwviKHd12iBaGJWeW8cnVA1yGuN59OuyQWf3hlih6QcjnAmfaYmPUR8veURKg2ocs1jevq97d64lgdEnqe16sbizEoK41Luy6KTqdySQPJ/s1600/IMG_5886.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17VfTfF8jY2rnAThai-N1QQVFYzbIG9I7COMwviKHd12iBaGJWeW8cnVA1yGuN59OuyQWf3hlih6QcjnAmfaYmPUR8veURKg2ocs1jevq97d64lgdEnqe16sbizEoK41Luy6KTqdySQPJ/s1600/IMG_5886.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scallion Pancakes</td></tr>
</tbody></table>
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<a name='more'></a>It turns out that the simplest way to make these is to use pizza dough - who knew! I have since seen them made by Ming Tsai on TV with a homemade dough that didn't look too difficult, but using pizza dough was an easy and tasty alternative. The exact recipe can be found <a href="http://www.foodandwine.com/recipes/scallion-pancakes-with-soy-dipping-sauce">on the Food and Wine website</a>.<br />
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After mixing up the chopped scallions and the sesame oil, we set to work on the dough.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnURQf0WWqiJBMdzmlbRtkMjWcd-hL9prPdrR7OlY-Kdj99p-I6a_nASqcsQ_Qku8N6ptNQeL6P8vcepEko0WAfX6UEELjCDif_DDx8zXsh4lYMBK3paPvmZSd71858nbnw9cl-uz9Ffp/s1600/IMG_5870.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnURQf0WWqiJBMdzmlbRtkMjWcd-hL9prPdrR7OlY-Kdj99p-I6a_nASqcsQ_Qku8N6ptNQeL6P8vcepEko0WAfX6UEELjCDif_DDx8zXsh4lYMBK3paPvmZSd71858nbnw9cl-uz9Ffp/s640/IMG_5870.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scallions</td></tr>
</tbody></table>
First Nick divided the dough in half and worked in sections. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVqXglzUm4CCt6WJ98sArR6ofcZ64kKoL2gCQ_sadb4Ma8z2D-hIx5sM2DOsplwyW4O63jfDXcS8HwFzDi_LKDDkVRuWZmH0iSurOW7UmBD8Gfp8620YwBPA0XoIpgVAR6obmxrT5FflR/s1600/IMG_5872.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVqXglzUm4CCt6WJ98sArR6ofcZ64kKoL2gCQ_sadb4Ma8z2D-hIx5sM2DOsplwyW4O63jfDXcS8HwFzDi_LKDDkVRuWZmH0iSurOW7UmBD8Gfp8620YwBPA0XoIpgVAR6obmxrT5FflR/s640/IMG_5872.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza Dough</td></tr>
</tbody></table>
After rolling it out so it was (roughly) in a 10" x 6" rectangle, we scooped about half of the scallion mixture onto the dough. If I was doing this again, I would probably add another bundle of the scallions to the mixture - I love them so much!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-UVCzBvLy0KZQ-mglkE572szsg6-rb5gpSryyPKvhh-JvKtRTiVHUQtHmtfQbMVkQbWvyq3KPQpGQqRm2oQSoo_e4LH8aVQ_pIzDZSjVJdPS4vJMiveaOlGOOg2bRJshUehB-xXEVjSQ/s1600/IMG_5873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-UVCzBvLy0KZQ-mglkE572szsg6-rb5gpSryyPKvhh-JvKtRTiVHUQtHmtfQbMVkQbWvyq3KPQpGQqRm2oQSoo_e4LH8aVQ_pIzDZSjVJdPS4vJMiveaOlGOOg2bRJshUehB-xXEVjSQ/s640/IMG_5873.JPG" height="426" width="640" /></a></div>
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Next, we rolled-up the dough starting from one of the short ends so that the scallion mixture was nicely tucked up inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHdZR6jKTqPRB46wt1iTwutlwlRd7HJZ6i08bDrPzZIjF8cS8zvXj7go3X9KGqPp8cNWibgJj9NHYlpW60CYYXo0lN6pgeV-NSYldvyi7gXlCkcJrJXDnT9BTe4RH526QPrFZ9f7r-Xqm/s1600/IMG_5875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHdZR6jKTqPRB46wt1iTwutlwlRd7HJZ6i08bDrPzZIjF8cS8zvXj7go3X9KGqPp8cNWibgJj9NHYlpW60CYYXo0lN6pgeV-NSYldvyi7gXlCkcJrJXDnT9BTe4RH526QPrFZ9f7r-Xqm/s640/IMG_5875.JPG" height="426" width="640" /></a></div>
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The log of dough was then coiled up, where we let it stand for about 15 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7z1US95_XM6SqVseR7gmiGhyphenhyphen-dWAZyy_OqPlhep8SoODMxlpEZCbE9Yhgd3KWfKBkrPcrm4HbUnc6cswe9vZ0WeK6HywgNrz00CNrn0TtKjhDqNsezp4Wo5P9zpiHyUAi6A_ODlVknb8/s1600/IMG_5876.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7z1US95_XM6SqVseR7gmiGhyphenhyphen-dWAZyy_OqPlhep8SoODMxlpEZCbE9Yhgd3KWfKBkrPcrm4HbUnc6cswe9vZ0WeK6HywgNrz00CNrn0TtKjhDqNsezp4Wo5P9zpiHyUAi6A_ODlVknb8/s640/IMG_5876.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coiled and resting....</td></tr>
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After the dough had sat, we floured our work surface and rolled the coils out flat until they were about 8" in diameter. During this, some of the oil did leak out, but I imagine that is entirely normal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIus_LZ8Ny-hE_rp1KMh3_pARMt4-Qz0gDkDMDy0ASz3mvDILoqA4Kp9qTk9sG69Dt7-a4Yb-Jnz1qBTzhbLk7HESy3IBHZjV27rtRf0KeTWsz9uN-VOf2PBmmM3DG-wjbnESDGX1YNQzy/s1600/IMG_5877.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIus_LZ8Ny-hE_rp1KMh3_pARMt4-Qz0gDkDMDy0ASz3mvDILoqA4Kp9qTk9sG69Dt7-a4Yb-Jnz1qBTzhbLk7HESy3IBHZjV27rtRf0KeTWsz9uN-VOf2PBmmM3DG-wjbnESDGX1YNQzy/s640/IMG_5877.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Becoming a pancake</td></tr>
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While I was rolling, we were allowing some canola oil to get super hot in the cast iron skillet. If you flick some flour into the oil, it should sizzle, letting you know it is ready for the pancake. They only need about a minute and a half per side, or about 3 minutes total - just enough time to become a nice golden brown.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoFetWgq53IRdVUmomEcQKECPLygEN1n3VFKDmr-yqa5sJO7xbsQwASjwJc0QAk6o0WXbDlC7eFHDkAqeZO75W771IRB3Q04tyjRMmPjCCS2P2aY5HNoCsbMp0Pdx3-gptlTIhu5OgJ19/s1600/IMG_5879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoFetWgq53IRdVUmomEcQKECPLygEN1n3VFKDmr-yqa5sJO7xbsQwASjwJc0QAk6o0WXbDlC7eFHDkAqeZO75W771IRB3Q04tyjRMmPjCCS2P2aY5HNoCsbMp0Pdx3-gptlTIhu5OgJ19/s640/IMG_5879.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sizzling!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMGiuZDCYx7jBKzzlSBK5YaZU_mTJA1UZfWvIUzjE9imOlu0d2hZDqxZYdrqHoNIxUbOiW_CfJTWD4zR47NSt8OEt6uqI-nggsNw6jlrYJ53uNwgSnB-CWWHBjsYntLFIKhPer5W8Pqh6/s1600/IMG_5882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMGiuZDCYx7jBKzzlSBK5YaZU_mTJA1UZfWvIUzjE9imOlu0d2hZDqxZYdrqHoNIxUbOiW_CfJTWD4zR47NSt8OEt6uqI-nggsNw6jlrYJ53uNwgSnB-CWWHBjsYntLFIKhPer5W8Pqh6/s640/IMG_5882.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Brown</td></tr>
</tbody></table>
We allowed the cooked pancakes to drain a bit on a paper towel and sprinkled them with salt. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6148L3U6wZGsRqaPGPnL4qBS92HRO0Zd27G33YUawvSL7VAQAEHCDkNuki3Ivd0qYxWI8sIHHlRvncqP8MLzMUCJpFiJkj5L2v1De8W1JrVuXAFFBzT-Mf160RhW0RCkweDjitNhvK9K7/s1600/IMG_5884.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6148L3U6wZGsRqaPGPnL4qBS92HRO0Zd27G33YUawvSL7VAQAEHCDkNuki3Ivd0qYxWI8sIHHlRvncqP8MLzMUCJpFiJkj5L2v1De8W1JrVuXAFFBzT-Mf160RhW0RCkweDjitNhvK9K7/s640/IMG_5884.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for Dinner!</td></tr>
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Once they cooled a bit, we cut the pancakes into eighths and served along with a soy dipping sauce - a combination of soy, rice vinegar and sesame oil.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpPiAIvO5U4RJgBR3lI6SDeTyylvJ-Ra8OllfDHqZsfxX9rAnvqgdJYidG-gotYAmwlAC6fwXOdiHRvCe3f1eyc6sp076MvSKHVjFHEPJ-VvGIFpc1udFXE_yfVN4vgdBQL0nnmIEoKRB/s1600/IMG_5885.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpPiAIvO5U4RJgBR3lI6SDeTyylvJ-Ra8OllfDHqZsfxX9rAnvqgdJYidG-gotYAmwlAC6fwXOdiHRvCe3f1eyc6sp076MvSKHVjFHEPJ-VvGIFpc1udFXE_yfVN4vgdBQL0nnmIEoKRB/s640/IMG_5885.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished!</td></tr>
</tbody></table>
Scallion pancakes are an easy home project and would be great for a crowd or alongside a stir fry. If you want to get crazy, you can experiment with different starting doughs, but in a pinch the pizza dough is great. These totally satisfied the craving without incurring a delivery cost.</div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com5tag:blogger.com,1999:blog-2123731477969791992.post-15214304665029680842014-06-12T06:30:00.000-04:002014-06-17T09:07:34.814-04:00Row 34<div dir="ltr" style="text-align: left;" trbidi="on">
When word got out that the folks behind <a href="http://inandaroundtown.blogspot.com/2011/09/island-creek-oyster-bar-and-red-sox.html">Island Creek Oyster Bar</a> were opening a new restaurant in the Fort Point area, we definitely paid attention. Upon opening, <a href="http://row34.com/">Row 34</a> was consistently packed, and getting reservations were a bit difficult to come by. So, on a random Tuesday night, Nick and I went over for an early dinner.<br />
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The space is nice and open, with lofted ceilings and an industrial mix of wood and metal. I decided to start the evening with a glass of bubbly - it turns out that the wine buyer is big into sparkling wines, so Row 34 has a great collection with plenty of options by the glass and bottle. Nick went with one of the draft brews from the extensive beer list. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8LYZgG_YncSHA5Ml6DnYjanJLh70UrsYhAv4z-gtVSE21L3i7pomQUqOfiGdadUh0XgZej37zkig6b_TVLE8TMNlSM0P2vMtrYnptJNkl9EihiIPphugK_fI_zE62jbFANRhcOqT8rOc/s1600/photo+(30).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8LYZgG_YncSHA5Ml6DnYjanJLh70UrsYhAv4z-gtVSE21L3i7pomQUqOfiGdadUh0XgZej37zkig6b_TVLE8TMNlSM0P2vMtrYnptJNkl9EihiIPphugK_fI_zE62jbFANRhcOqT8rOc/s1600/photo+(30).JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oysters</td></tr>
</tbody></table>
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<a name='more'></a>The food menu is divided up into categories including the raw bar, foods of the "fish fry" variety, and more sophisticated entrees. On this particular evening, we decided to sample from the first two categories. Row 34 has a great variety of oysters, from their classic Row 34 and the Island Creeks to Vineyard Cherry Stones. The selection changes up all the time, so if your favorite isn't there, it could be during a return trip.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_deIiiW6OQ26zfqZhoRezet58Rw7UI7zpcx4OIkb2wbSsh0PW35lHgVH2IiXs86OC0hhB3MctmgOJ0R18IDYiLu6EFh5tNjcZik9gQwpENEdxOGreLVMAwbLkRuIe8pWRefu1Mjrb-Sqb/s1600/photo+(32).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_deIiiW6OQ26zfqZhoRezet58Rw7UI7zpcx4OIkb2wbSsh0PW35lHgVH2IiXs86OC0hhB3MctmgOJ0R18IDYiLu6EFh5tNjcZik9gQwpENEdxOGreLVMAwbLkRuIe8pWRefu1Mjrb-Sqb/s1600/photo+(32).JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Roll</td></tr>
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<tr><td><div style="text-align: left;">
Since we are always comparing <a href="http://www.inandaroundtown.blogspot.com/search/label/Lobster%20Roll">Lobster Rolls</a> around the city, we wanted to see how Row 34's stacked up, especially since it was on a warm buttered roll! While the lobster was super tasty and the roll was perfectly grilled, at a $24 price point I was expecting the roll itself to be overflowing. Instead, I thought it was a bit skimpy. If you're looking to satisfy ta craving, it's definitely delicious, just a bit pricey.</div>
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<tr><td style="text-align: center;"><div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9F8VeKzeS7Osuq9WIjY3UQ1ddSvye0WuupQIgD0jq-rqqfkwQ_H0GyCkgYiRD8ogVj2ZdWYc5bjfNplI0zeqccXSClAPvIebluPDRNjBnzKFcpvVjM7HZROdUxlV3wy18z156FC821Q2/s1600/photo+(33).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9F8VeKzeS7Osuq9WIjY3UQ1ddSvye0WuupQIgD0jq-rqqfkwQ_H0GyCkgYiRD8ogVj2ZdWYc5bjfNplI0zeqccXSClAPvIebluPDRNjBnzKFcpvVjM7HZROdUxlV3wy18z156FC821Q2/s1600/photo+(33).JPG" height="480" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Fish 'n Chips</td></tr>
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I saw the fish and chips get served to another table, and based on the fried coating I saw I knew these would be perfection - and they were! Seriously, this was some of the best Fish 'n Chips I have had on this side of the Atlantic. The golden fry coating was crispy, but the fish inside was tender and light. <br />
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<tr><td style="text-align: center;"><div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DHGo50GV6DXnijWf2zf97bUq53JmL9Pi9qztMqp0y1Y1Js54oTIXM4d2_dgGz7v5acda_nTCtjeJU3e5FlfUyCR314WBxI_nARtnDl8ROHzxwp20ZP7P5_qJ-guRL2fUjbJcSqqd0nuB/s1600/photo+(31).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DHGo50GV6DXnijWf2zf97bUq53JmL9Pi9qztMqp0y1Y1Js54oTIXM4d2_dgGz7v5acda_nTCtjeJU3e5FlfUyCR314WBxI_nARtnDl8ROHzxwp20ZP7P5_qJ-guRL2fUjbJcSqqd0nuB/s1600/photo+(31).JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Bay Onion Rings</td></tr>
</tbody></table>
Since I love onion rings and <a href="http://www.oldbay.com/">Old Bay</a> I had to get the side of the Old Bay onion rings. For some reason these did not come together well for me - they just tasted a bit dense. However,the variety of side sauces, like the malt vinegar aioli, were a nice addition.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORmMm-01W0EzyMZBNBiiTf4ZcBmtAbukz7n0nXt-PRRxiXZRb7j4ZGwls7SN4cj3jKTqjcun8KtJWHSVPPU3sVLV-YmFWGJnPqoXc3L6hnS4XLrOzVVqmNojmdw0NJeCKKVgAn_WtnrDU/s1600/photo+(34).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORmMm-01W0EzyMZBNBiiTf4ZcBmtAbukz7n0nXt-PRRxiXZRb7j4ZGwls7SN4cj3jKTqjcun8KtJWHSVPPU3sVLV-YmFWGJnPqoXc3L6hnS4XLrOzVVqmNojmdw0NJeCKKVgAn_WtnrDU/s1600/photo+(34).JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butterscotch Pudding</td></tr>
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Finally for dessert, we got the butterscotch pudding. Nick is a huge pudding fan in general, and butterscotch is one of his favorites, so this order was a no brainer. The consistency of this pudding was smooth and wonderful. The butterscotch flavor was rich, and the puffed rice added a great texture to each bite. <br />
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Despite a couple of misses for me, Row 34 was a great meal. The menu had some great items on it, so I'm looking forward to Round 2 sometime soon!<br />
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<a href="http://www.urbanspoon.com/r/4/1794610/restaurant/South-Boston/Row-34-Boston"><img alt="Row 34 on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1794610/biglogo.gif" style="border: currentColor; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com5tag:blogger.com,1999:blog-2123731477969791992.post-77332132717324797462014-06-10T06:30:00.000-04:002014-06-12T09:09:51.292-04:00State Park - A Total Throwback<div dir="ltr" style="text-align: left;" trbidi="on">
It's no secret that Kendall Square has become a major food destination in the last couple of years. With all the fantastic new restaurants over there, I find myself drawn to it more and more. Most recently, Nick and I decided to have a classic date night - dinner and a movie, but in reverse order. After enjoying a film at the Kendall Square Cinema, we wandered over to <a href="http://statepark.is/">State Park</a>, the new restaurant from the group behind one of my favorites, <a href="http://inandaroundtown.blogspot.com/2013/05/hungry-mother.html">Hungry Mother</a>. Where Hungry Mother is classic Southern Food in a refined atmosphere, State Park is like walking into your best friend's basement in 1984, complete with the pine paneled walls and decor pulled directly from your childhood - it's a total throwback!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpX_UluXVtxt1-xP7a4fr6SW_xh9MBeFuHJDSHt46OG-bGpZmrI8niFuIJCkoYKQueHWV_Qr95x0hIqtfhl58w53u4jNL2KQEr7ia9YpxAsgZWSWi2q47Z7P5Wd-cb0iHKxCelC-3tbaK/s1600/IMG_7219.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpX_UluXVtxt1-xP7a4fr6SW_xh9MBeFuHJDSHt46OG-bGpZmrI8niFuIJCkoYKQueHWV_Qr95x0hIqtfhl58w53u4jNL2KQEr7ia9YpxAsgZWSWi2q47Z7P5Wd-cb0iHKxCelC-3tbaK/s1600/IMG_7219.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beers!</td></tr>
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<a name='more'></a>When we arrived, the hostess (who, along with the servers are identified by pins they wear) informed us that there was quite a wait, but we decided to grab a couple of beers and then settle at one of the many ledges set up around the pool table area complete with hooks for purses and jackets (it's little details like this that make me a very happy customer!) The beer list is extensive, with selections from Genny Cream and Notch to imports not found at many other places.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSESfAuQRzrORbphjsK12KLzmBSvuythp53KEXqeyxnPq03lHVvIPnfzbqW7uPSW7dVEyn-sg6qZ9FGN2H3cAuigIRPZmKpHgKQ9SnGI7Tb5-Mrgfx6hlwk460Teh0LEWNf_nK7H13Uzu/s1600/IMG_7221.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSESfAuQRzrORbphjsK12KLzmBSvuythp53KEXqeyxnPq03lHVvIPnfzbqW7uPSW7dVEyn-sg6qZ9FGN2H3cAuigIRPZmKpHgKQ9SnGI7Tb5-Mrgfx6hlwk460Teh0LEWNf_nK7H13Uzu/s1600/IMG_7221.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion Strings</td></tr>
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When it came time to sit and order, we went with a bit of a sampling of the menu since we are terrible at making decisions. After seeing the side of onion strings pass us while waiting, we ordered these almost immediately. Perfectly spiced and totally indulgent, I could not get enough. These were served up in a classic ash try like one my grandmother used to have, which cracked me up.<br />
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Never one to be able to resist a bratwurst, I definitely wanted to give theirs a try. Paired with a spicy mustard, I was hooked.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKz3bI6B4Nrly8AgOtg4H9HqcJS8doE02t4xfUxmpPT1u0aZc1zzqInisDGF95LeMWOMX1tW5maR_HGPULt_chyY-gsD_BIjIE2p3JSIqbM1rih-zklah2TTeJ7NR1oIaRKUnpJOGakdC/s1600/IMG_7223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKz3bI6B4Nrly8AgOtg4H9HqcJS8doE02t4xfUxmpPT1u0aZc1zzqInisDGF95LeMWOMX1tW5maR_HGPULt_chyY-gsD_BIjIE2p3JSIqbM1rih-zklah2TTeJ7NR1oIaRKUnpJOGakdC/s1600/IMG_7223.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bratwurst</td></tr>
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For main courses Nick went with the fried pork chop sandwich based on the recommendation from the server (he was debating between a few options - did I mention we have trouble making decisions?) The pork chop was pretty outstanding: moist but crispy and topped off with a slaw, every bite had tons of flavor.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8W7axnqNEaBvqdPburrgKPJqreHQU6uXWvzfduzAua_t239AZtwkXdIth0_XK9i4uYExxV5_rpj49ZfPNQg2azbo9m6voUDOcaMo_tTOjJLVVjlR8lOdCLDsttLeHvLRYngu5BUwNXzz/s1600/IMG_7224.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8W7axnqNEaBvqdPburrgKPJqreHQU6uXWvzfduzAua_t239AZtwkXdIth0_XK9i4uYExxV5_rpj49ZfPNQg2azbo9m6voUDOcaMo_tTOjJLVVjlR8lOdCLDsttLeHvLRYngu5BUwNXzz/s1600/IMG_7224.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Pork Chop Sandwich</td></tr>
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I went with the fried chicken. It's not something I order often, but I figured"when in Rome!" The batter was super tasty and had a great crisp to it. Inside, the chicken was tender and juicy. I was so full, but I could not stop eating!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVXZBLf4yutmPUcnT9m4p9tWCB1HJxp23NQxpCq9M0W79Anq4kqd7iI55uqN4vytw5H4xuq7Y9plCcuS7FFyAGFE0PNBuyWLmUEKKZnDbdLFmjCg2hrdCLtrN8j01mJbiuOmhRDnDQKzy/s1600/IMG_7225.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVXZBLf4yutmPUcnT9m4p9tWCB1HJxp23NQxpCq9M0W79Anq4kqd7iI55uqN4vytw5H4xuq7Y9plCcuS7FFyAGFE0PNBuyWLmUEKKZnDbdLFmjCg2hrdCLtrN8j01mJbiuOmhRDnDQKzy/s1600/IMG_7225.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Chicken</td></tr>
</tbody></table>
While we were stuffed, when our server mentioned that the pie was of the deep fried apple variety, we knew were needed to at least try it. Naturally, we also opted for the generous helping of whipped cream the server offered tableside (I mean, it would have been rude to decline!) This really was the perfect cap to the meal. Deep fried pie, why have I never thought of this?!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRRogC-DmJ0UpcSmCmntYd-TWlvpw1cthTIIhMAlQuuDjqRvC-52xcVfwEB9a8oBDhnN63c39JnKdbBsvRicI2s8LOx80HdeiuKKoToyePHHrKJRKg8Blx2N71yOHDEaEV7_cgvVmGRMT/s1600/IMG_7227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRRogC-DmJ0UpcSmCmntYd-TWlvpw1cthTIIhMAlQuuDjqRvC-52xcVfwEB9a8oBDhnN63c39JnKdbBsvRicI2s8LOx80HdeiuKKoToyePHHrKJRKg8Blx2N71yOHDEaEV7_cgvVmGRMT/s1600/IMG_7227.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deep Fried Apple Pie</td></tr>
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State Park is definitely a great spot to hang out with a group of friends for drinks or dinner or both. The atmosphere is totally fun and welcoming, and you will feel transported back to your childhood in the best possible way.<br />
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<b><i>What are your favorite places in Kendall these days?</i></b><br />
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<a href="http://www.urbanspoon.com/r/4/1800770/restaurant/Boston/Kendall-Square/State-Park-Cambridge"><img alt="State Park on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1800770/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com4tag:blogger.com,1999:blog-2123731477969791992.post-19279503111436421212014-06-05T06:30:00.000-04:002014-06-10T09:51:05.355-04:00Mei Mei - Double Awesome!<div dir="ltr" style="text-align: left;" trbidi="on">
Since I work over in Brookline Village I don't get to experience the local food trucks too often. So, when we found out that a Boston favorite, <a href="http://meimeiboston.com/">Mei Mei Street Kitchen</a>, was going brick-and-mortar nearby my coworkers and I immediately scheduled a lunch meeting to check it out!<br />
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All the of the food at Mei Mei is locally sourced, so many pieces of the menu change daily, though you usually can count on a few items. Going in, our group knew that we wanted to sample the dumplings AND the fritters because we just couldn't choose between the two. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5_OaywJBqzW9GEiRRxZLJUZQ6eabNTqO9nlbl7RwAn3yDEwBrJAlYLxqk1WtyiMTWyXVILHoa4B9A24q3kvlYrbOlx1p5bpDYyk-EKjyBf1n1MR19LUyFuWsEk6jYNYHvMndPOwAHKap/s1600/IMG_0894.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5_OaywJBqzW9GEiRRxZLJUZQ6eabNTqO9nlbl7RwAn3yDEwBrJAlYLxqk1WtyiMTWyXVILHoa4B9A24q3kvlYrbOlx1p5bpDYyk-EKjyBf1n1MR19LUyFuWsEk6jYNYHvMndPOwAHKap/s1600/IMG_0894.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dumplings!</td></tr>
</tbody></table>
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<a name='more'></a>I am so happy we got both because the hand rolled dumplings (filled on this occasion with pork) were outstanding. I loved how crispy the outside was, which added wonderful flavor and texture to the dish. The fritters we the best combination of sweet (from the corn) and spicy (from the generous use of Sriracha). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmYEnoARCoPxiCAQLxwKrg-acC3y1medWoDE47mVfILfAFnjWdqe2OPqNlJ-ZN3qyQVFP5dRDhWdosKcguA6CnlJUBnJFBHGnR8TCQxqK5BbKpy__gj5BxSaZU9GWHaDApfZEZf82yMtw/s1600/IMG_0895.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmYEnoARCoPxiCAQLxwKrg-acC3y1medWoDE47mVfILfAFnjWdqe2OPqNlJ-ZN3qyQVFP5dRDhWdosKcguA6CnlJUBnJFBHGnR8TCQxqK5BbKpy__gj5BxSaZU9GWHaDApfZEZf82yMtw/s1600/IMG_0895.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fritters</td></tr>
</tbody></table>
Ever since I first heard of Mei Mei, I knew I needed the Double Awesome in my life. What's not to love about a scallion pancake sandwich with a local greens pesto, cheddar, and the two most perfectly poached/griddled eggs? I also added bacon to mine...because why not! Why isn't everyone making sandwiches with scallion pancakes?!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO6EOi_dGM57jIWRA9yuiJc2ecH3VRzRRgghYs7mncdjrTw2Y8MjA5i3QbLGHbly89B9p31Lulvq-326DnMVg1TO64YYcyfFpeajiCsYWW6i2jvtXo0YQ3mUpspfo8nEEu0bNWzwnjTjE/s1600/IMG_0896.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO6EOi_dGM57jIWRA9yuiJc2ecH3VRzRRgghYs7mncdjrTw2Y8MjA5i3QbLGHbly89B9p31Lulvq-326DnMVg1TO64YYcyfFpeajiCsYWW6i2jvtXo0YQ3mUpspfo8nEEu0bNWzwnjTjE/s1600/IMG_0896.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Double Awesome</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hOHO8BuE0i3_u6ZLJ9aSDifq9QmP4VcW5BMKXZCE-cUeW07KmbfaV-k_59-91ACsP7YIcb7Oo3PBKIGsdSMtnhu8Th7xZpnzLPFjx7Y0EIlRd00OpSSwQAnh_c7MepiJYstZdL8yGUwv/s1600/IMG_0897.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hOHO8BuE0i3_u6ZLJ9aSDifq9QmP4VcW5BMKXZCE-cUeW07KmbfaV-k_59-91ACsP7YIcb7Oo3PBKIGsdSMtnhu8Th7xZpnzLPFjx7Y0EIlRd00OpSSwQAnh_c7MepiJYstZdL8yGUwv/s1600/IMG_0897.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the Double Awesome</td></tr>
</tbody></table>
This was one of the best things I have ever eaten. I was happy I was sitting down with plenty of napkins within my reach because it's a bit messy, but so worth it. It really is as amazing as you would think something like this could be and totally worthy of its name! If you find yourself anywhere near the Mei Mei truck or the new storefront, you must go immediately and order the Double Awesome. You can thank me later.<br />
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Mei Mei Street Kitchen restaurant for a perfect lunch destination. Based on the expanded dinner menu, I am sure its worth an evening trip as well. I can't wait to experience some other dishes, though it will be mighty tough for me NOT to order the Double Awesome!<br />
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<a href="http://www.urbanspoon.com/r/4/1791185/restaurant/Fenway-Kenmore/Mei-Mei-Boston"><img alt="Mei Mei on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1791185/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
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In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com6tag:blogger.com,1999:blog-2123731477969791992.post-55280937300568397382014-06-03T06:30:00.000-04:002014-06-05T08:59:22.797-04:00Ostra <div dir="ltr" style="text-align: left;" trbidi="on">
Its no secret here that I am a fan of <a href="http://columbushospitalitygroup.com/">Columbus Hospitality Group</a> restaurants, having had not only amazing meals but great overall experiences at <a href="http://www.inandaroundtown.blogspot.com/2013/11/landana-fine-dining-just-outside-boston.html">L'Andana</a>, <a href="http://inandaroundtown.blogspot.com/2012/03/mistral-reliably-delicious-fine-dining.html">Mistral</a>, and <a href="http://inandaroundtown.blogspot.com/2011/10/dinner-at-sorellina.html">Sorellina</a>. When I heard they were opening a new restaurant, <a href="http://ostraboston.com/">Ostra</a>, in the Back Bay I had high expectations for the final product. After the initial reviews were positive, Nick and I decided to suck up the higher price point and celebrate nothing in particular on a Saturday night date night out in the city.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDqoiYQUyPDRAmauhkiFJ9t6j7lgwGzVkUdB_GqOD9i_oOXfmavgfA0wVb8sBqvPrBlCHgcIWN1Qm2JbimoezkOQanNHRUzJGph7C1ZiYlh6XuMZvAnpSS_a0PwYiSkRk02vKi4NDP9gJ/s1600/IMG_7183.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDqoiYQUyPDRAmauhkiFJ9t6j7lgwGzVkUdB_GqOD9i_oOXfmavgfA0wVb8sBqvPrBlCHgcIWN1Qm2JbimoezkOQanNHRUzJGph7C1ZiYlh6XuMZvAnpSS_a0PwYiSkRk02vKi4NDP9gJ/s1600/IMG_7183.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wonderful foccacia bread</td></tr>
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Our reservations were at 8:30 and after the hostess checked us in (we barely made it at 8:29) she said they were running a bit behind, so we grabbed some drinks at the bar. Even with our reservations we had to wait about a half hour to be seated - turns out they somewhat ambitiously schedule their evenings, but the menu doesn't necessarily fit well will turning the tables over quickly. Fortunately we had no where to be, and they had a pink sparkling wine served by the glass for me to enjoy and a yummy cocktail for Nick, so we were happy to relax at the bar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-TxzE6pwdcSY7-SXwU60gtBfq3TgmeaGVavic14ghbZNB7bCU9gZNYOHrWGTi6rhAaGUr4adtxIEe_rWgcsufyEgCUjFdS7ppU44RH2Fq6zl0B2CIrmErj3DSsUTwuSh3zj1LsvKMDTL/s1600/IMG_7184.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-TxzE6pwdcSY7-SXwU60gtBfq3TgmeaGVavic14ghbZNB7bCU9gZNYOHrWGTi6rhAaGUr4adtxIEe_rWgcsufyEgCUjFdS7ppU44RH2Fq6zl0B2CIrmErj3DSsUTwuSh3zj1LsvKMDTL/s1600/IMG_7184.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oysters - one of the many selections from their complex raw bar</td></tr>
</tbody></table>
I find that most of CHG's restaurants are decorated warmly, but Ostra is almost shockingly stark - lots of white throughout the space. Somehow, though, it is not cold feeling - the impressive art on the walls and dark floor work to make the place sleek but inviting.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtEFhkmWrz9YuL0zvwm72MKuvIwNHGtdEDBzsvKcBp1Mypaqui3naaSOUUoxhCjCdxqGhQCsGAVRuPZTVSKieXoUSTlF9Vadqt2qrKcqLzpimVE0U7DLVPxYQg27eMYdQ_lB0lAfbfUw2/s1600/02-bottleshot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtEFhkmWrz9YuL0zvwm72MKuvIwNHGtdEDBzsvKcBp1Mypaqui3naaSOUUoxhCjCdxqGhQCsGAVRuPZTVSKieXoUSTlF9Vadqt2qrKcqLzpimVE0U7DLVPxYQg27eMYdQ_lB0lAfbfUw2/s1600/02-bottleshot.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.theprisonerwinecompany.com/saldo/#section-the-wine">photo source</a></td></tr>
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Ostra's wine list is extensive, and someone obviously thought hard about what to add. I was surprised at some of the listings, like <a href="http://www.inandaroundtown.blogspot.com/2013/12/littorai-biodynamic-grape-farming.html">Littorai</a>, which is definitely not something you find on most menus. We ultimately settled on the 2011 <a href="http://www.theprisonerwinecompany.com/saldo/#section-the-wine">Saldo</a> Zinfindel. After being in <a href="http://www.inandaroundtown.blogspot.com/search/label/Healdsburg">Healdsburg</a> where it is a popular grape varietal we have been hooked. This bottle did not fail us and was a great compliment to our meal with its berry and rich fall spice flavors. In fact, we have actually since purchased a few bottles to have on hand at home!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBV30-Y6bMrfQF7JqUOqxr1EXlXgcXZbcDFc9nRPaxP2xH5RDYVuR2UJGLpaR-09Q0tbi7b2qBwDlKPRzo97hhjFy9ZcKLgw4OB8eyJx8fuD-MvKOX0-NoNg6UE5CyOjtk-92YR2JPp8Jr/s1600/IMG_7186.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBV30-Y6bMrfQF7JqUOqxr1EXlXgcXZbcDFc9nRPaxP2xH5RDYVuR2UJGLpaR-09Q0tbi7b2qBwDlKPRzo97hhjFy9ZcKLgw4OB8eyJx8fuD-MvKOX0-NoNg6UE5CyOjtk-92YR2JPp8Jr/s1600/IMG_7186.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricotta Gnocchetti, Maine Lobster, Beech Mushrooms, Shaved Black Truffle</td></tr>
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After sharing some of the oysters from the raw bar, we split an order of the Ricotta Gnocchetti appetizer, which was outrageously delicious. The gnocchetti themselves were so light in texture, and the lobster and the buttery sauce were so rich and tasty. Needless to say we used the rest of the bread on our table to mop up the sauce! This is a must order.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rQ-tFgAqmdzSPdgN9OikjbhT6vu3NDeFlb7nlDO2lxZN4kI2YcrS6bBfkzHH0UAj8FHoDbGjpyvBzMFdYGNMqlnvAHboZLDOriWYdx2W9CLkGCbq9opeO6ApAJKxTtemKeWvGdIs4REh/s1600/IMG_7187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rQ-tFgAqmdzSPdgN9OikjbhT6vu3NDeFlb7nlDO2lxZN4kI2YcrS6bBfkzHH0UAj8FHoDbGjpyvBzMFdYGNMqlnvAHboZLDOriWYdx2W9CLkGCbq9opeO6ApAJKxTtemKeWvGdIs4REh/s1600/IMG_7187.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halibut</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEqbsar3ISlunaDxCQVIOyoy6MYW0J8-eDYWLitqczKUZed0JQitG6bJqmO924CA2-9Zf_SyeGSHbyjfICjx8kqCssDlth6UGcrjqXGdRBvz_liueeIyqYUioCamlNtB-P7snJs49LGOZ/s1600/IMG_7188.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEqbsar3ISlunaDxCQVIOyoy6MYW0J8-eDYWLitqczKUZed0JQitG6bJqmO924CA2-9Zf_SyeGSHbyjfICjx8kqCssDlth6UGcrjqXGdRBvz_liueeIyqYUioCamlNtB-P7snJs49LGOZ/s1600/IMG_7188.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skate</td></tr>
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For main courses I chose the halibut and Nick went with the skate. Both came highly recommended from our super helpful server. Also, while recommended, they definitely were two of the more affordable items on the menu. Each of these dishes were wonderful - he fish was cooked perfectly and so flavorful, and the accompaniments of the mushrooms, mashed potatoes and the broccoli rabe added a depth to the dish. Nothing was added to the plate as a filler.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFdWdf4GdSP9nN-6ibL-ZKSMiUnE-TDS74yzW4WWyKlpc61xTKDTczxgtxmMCHMa-KYTE1FuWEtanv-YyyZqaAhOfNffFrgwH6MnNpcgPQMVlIXl1Rdtki-47jIIsghfAvOksNIeibNyq/s1600/IMG_7189.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFdWdf4GdSP9nN-6ibL-ZKSMiUnE-TDS74yzW4WWyKlpc61xTKDTczxgtxmMCHMa-KYTE1FuWEtanv-YyyZqaAhOfNffFrgwH6MnNpcgPQMVlIXl1Rdtki-47jIIsghfAvOksNIeibNyq/s1600/IMG_7189.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm Chocolate Tort with Milk Jam and Tahitian Vanilla Ice Cream</td></tr>
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I don't know how we had room (come to think of it, I don't think we really did), but since the rest of the meal was so delicious we had to get dessert. I think they had run out of our first choice dessert for the evening so we ordered the chocolate tort. Sometimes these can be a bit of a let down in the cake department, but this was just as well prepared as the rest of the meal. Warm and moist, the tort was lovely, and the vanilla ice cream was the perfect cap.<br />
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Obviously we totally enjoyed every aspect of this meal. Ostra is definitely a destination worthy of a special night out.<br />
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<a href="http://www.urbanspoon.com/r/4/1791187/restaurant/Back-Bay/Ostra-Boston"><img alt="Ostra on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1791187/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com2tag:blogger.com,1999:blog-2123731477969791992.post-28716776603711810052014-05-29T06:30:00.000-04:002014-06-03T08:44:18.771-04:00Hasselback Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
If you are anything like me, you read a LOT of food blogs and notice that certain foods start trending, e.g. <a href="http://www.inandaroundtown.blogspot.com/2012/01/bacon-bourbon-brownies-perfect-football.html">bacon bourbon brownies</a>. Lately, one of the more popular items I have been seeing is <a href="https://www.google.com/search?q=hasselback+potatoes&es_sm=91&tbm=isch&tbo=u&source=univ&sa=X&ei=-HmGU_DWK8XisAS9-IDQAw&ved=0CFAQsAQ&biw=1440&bih=805">hasselback potatoes</a>. I was totally intrigued by these, not only because they looked delicious with their crispy tops, but also because the presentation is dynamite!<br />
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After doing a little internet searching on how to make those cuts and realizing it was actually doable, I sorted through some recipes and went for it! Surprisingly, these are pretty straightforward and taste terrific.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hasselback Potatoes</td></tr>
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<a name='more'></a>The Necessities... (Adapted from about 10 recipes!)<br />
<ul style="text-align: left;">
<li>4 yukon gold potatoes (medium size)</li>
<li>3-4 tablespoons of melted butter</li>
<li>4 cloves of garlic</li>
<li>1 teaspoon of paprika</li>
<li>2 tablespoons of Parmesean cheese</li>
<li>Salt and Pepper</li>
</ul>
To begin, I peeled the potatoes and cut off the ends. After watching a few <a href="http://www.cookinglight.com/cooking-101/techniques/hasselback-potatoes-00412000086413/">videos</a>, I realized that the cuts were not as tricky as I thought. The secret is to place something along the sides of the potatoes - like chopsticks or wooden spoons - to prevent your knife from going all the way through on the cuts, and preventing you from having to think about it too much. Genius, right?!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6rbhjo4gV64RKHpTJfEowgBhUysA2zsmxf0jkR_8huW-57tjEDnChCGNyuYFg_WlAr7MYhD-cD2BD7KUALkpuwAxNZhsFXd-a08Nh8oa6UfrrGEY92kkwkbD48ONsh-kmkH5dH4ZNBg-/s1600/IMG_7229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6rbhjo4gV64RKHpTJfEowgBhUysA2zsmxf0jkR_8huW-57tjEDnChCGNyuYFg_WlAr7MYhD-cD2BD7KUALkpuwAxNZhsFXd-a08Nh8oa6UfrrGEY92kkwkbD48ONsh-kmkH5dH4ZNBg-/s1600/IMG_7229.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hasselback Potato Trick!</td></tr>
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While my slices weren't <i>totally</i> straight, I did improve the more I cut. The closer you can make your slices the better - you want the potato to be almost flexible so that you can get all the goodies down between each slice. I placed the potatoes in an oven-safe baking dish that was large enough for all of the potatoes to fit in but not so big that they were swimming.<br />
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I then poured half of the butter over the potatoes. Next, I stuffed the thin slices of garlic in between the slices - not only would it give great garlic flavor to each bite, but it also helped create a bit more space between the slices that weren't fanning out as nicely as I wanted them to. I then drizzled the last bit of butter over the top and sprinkled the paprika and cheese on the potatoes to finish them off.<br />
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<tr><td class="tr-caption" style="text-align: center;">Close up on the garlic!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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Once ready, the potatoes went into a 425 degree oven for 30 minutes. Actually I am lying: I did not plan very well and had meat in the oven for dinner, and since I don't have double ovens the potatoes were initially cooked at only 375 degrees, which is why they are not super browned. Had I actually cooked these by themselves, I would have cooked them at 425 for 30 minutes, checked on them, maybe add a bit more butter and then cook for an additional 20-30 minutes, until golden brown. I also put the cheese on when I first put them in the oven. Next time I would either do that and use tin foil over the potatoes for the first 30 minutes, or I would just add the cheese at the 30 minute mark to prevent the cheese from over browning.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dinner is served!</td></tr>
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As a first attempt at Hasselback potatoes with some oven issues, I was super impressed by how easy these were for how great the presentation is. If you have been intimidated by these, don't be - definitely give them a shot!<br />
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In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com5tag:blogger.com,1999:blog-2123731477969791992.post-17483812472895744662014-04-09T06:30:00.000-04:002014-05-29T13:44:11.994-04:00Raymond and Buena Vista Vineyards<div dir="ltr" style="text-align: left;" trbidi="on">
It's time to return to wine country (at least on the blog). On our second day, the same day we did a barrel tasting at <a href="http://inandaroundtown.blogspot.com/2014/03/westwood-barrel-tasting-and-crush.html">Westwood</a>, we visited two of <a href="http://www.boissetfamilyestates.com/">Jean-Charles Boisset's</a> family vineyards. From what we saw, this guy must be quite a character! Our first stop was <a href="http://www.raymondvineyards.com/">Raymond Vineyards</a>, which we were excited to visit since we had a couple of their table Cabs at home and enjoyed them.<br />
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<tr><td class="tr-caption" style="text-align: center;">Biodynamic Farming at Raymond</td></tr>
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<a name='more'></a>Our friends are wine club members here, and they knew that rather than going to the traditional tasting room we should request a tasting in the Crystal Room, which was something to behold! The stainless vats mixed with the mirrored bar and crystal chandelier was totally different from anything else we had seen in Napa. While the wine club recently had a party (thus explaining the upside-down manequin in her underwear), the angels looking down from the rafters are always there. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqQ2JJCDgyUE3aQWObQjzKczs5kYBZsV_BBN9mNdZLNH604ppAi7-VyycvPIaVQ9ed7Hpd_TGS4tXQM6Gabb265WHNadE78BHdvI8CCkondhJNVWlZPRgSQBjXPxsxEhoWu3g3K9aWtaf/s1600/IMG_6177.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqQ2JJCDgyUE3aQWObQjzKczs5kYBZsV_BBN9mNdZLNH604ppAi7-VyycvPIaVQ9ed7Hpd_TGS4tXQM6Gabb265WHNadE78BHdvI8CCkondhJNVWlZPRgSQBjXPxsxEhoWu3g3K9aWtaf/s1600/IMG_6177.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crystal Tasting Room</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tasting Flight</td></tr>
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Raymond really specializes in Chardonnays and big Cabernet Sauvignons. While this was a little bold for 10:30am we powered through. Luckily they decant the wine prior to pouring, which helps ensure it's ready for the tasting. It is fun to be able to taste a number of different vintages and grape sources from one type of wine and really learn how different a single grape varietal can be. During our tasting our server took our group back to the Red Room, which, for those who have read "50 Shades of Gray," is pretty amazing!<br />
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In addition to the awesome decor, the Red Room offers a machine that can pour out single glasses of wine, allowing guests to enjoy glasses of the pricey wine without having to commit to the bottle. </div>
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Needless to say, we enjoyed roaming around this room to see all the decorative features. If you want to throw a party, I believe you can rent out the room!</div>
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After enjoying our tasting we went back outside to walk through the gardens and enjoy the view. The estate vineyards are biodynamic, which always make for such lovely surroundings. Looking back at these photos is really making me yearn for Spring!</div>
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Raymond does have a lab where they allow people to make/blend their own wine! You get to design the label and can take a bottle home with you that day, and if you think you did an amazing job you can buy an entire case. This might have to make the itinerary for our next trip!</div>
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If you like a big California Cab, Raymond is the perfect destination.</div>
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After lunch, we headed to Sonoma to <a href="http://www.buenavistawinery.com/">Buena Vista Winery</a>, another of the Boisset family vineyards. Buena Vista is known as one of the first premier wineries, founded in 1857. This winery plays to their history in the wild west. The tour guides and pourers dress in character and the decor is all in keeping with the theme. <br />
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The tasting building was recently restored and required a lot of steel rods in order to keep the building from crumbling. The results are pretty outstanding.<br />
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Both Buena Vista and Raymond had a wall of smells and textures. Each smell and texture is something that people use to describe wine. It was fun to go through and see how each smelled and felt individually and then see how we were able to apply it to an actual glass of wine.<br />
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The price point at Buena Vista is significantly lower than many of the other wineries we visited, and of all the wines we tasted The Count was the favorite. This was a very good value wine, but after tasting so many special bottles on our trip, it didn't ultimately rank as high on our list.<br />
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Once again, we had another perfect day in California's wine country. Can you believe I still have 2 more vineyards to tell you about?!</div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com5tag:blogger.com,1999:blog-2123731477969791992.post-13961626711691213112014-04-03T06:30:00.000-04:002014-04-09T09:13:59.748-04:00J.T. Farnham's Fried Clams and a Day at the Beach<div dir="ltr" style="text-align: left;" trbidi="on">
Another year, another last-minute realization that the time when dogs are allowed at Crane Beach was coming to an end! Since we had such a great time the last <a href="http://www.inandaroundtown.blogspot.com/2013/04/a-trip-to-crane-beach-with-holly-and.html">two</a> <a href="http://www.inandaroundtown.blogspot.com/2012/03/woodmans-and-windy-day-at-crane-beach.html">years</a>, we schedule a trip and hoped that it wouldn't be TOO cold or windy. Somehow we lucked out with blue skies and temps in the 30's, which was practically a heat wave given the winter we've had!<br />
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<tr><td class="tr-caption" style="text-align: center;">Nick the dog whisperer</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Arthur taking in the sites</td></tr>
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This face cracks me up! This is the look of determination as Holly runs to the ball! <span style="text-align: left;"> </span></div>
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Since we were already up north, we knew we had to get some fried clams. In the two years prior we went with the classic and ate at <a href="http://www.inandaroundtown.blogspot.com/2012/03/woodmans-and-windy-day-at-crane-beach.html">Woodman's</a>, but this year we decided to switch things up and try a new spot. The weekend we went was also the start of <a href="https://www.facebook.com/pages/JT-Farnhams/154072821291341?rf=101355273262324">J.T. Farnham's</a> summer season. The debate among locals over who has the best fried clam - Woodman's or J.T. Farnhams - never ends. Having never been I could never weigh in properly, so obviously that needed to be fixed! J.T. Farnhams is just down the street (Route 133) from Woodman's and is situated right on the water. +1 for Farnham's for the better location. </div>
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<tr><td class="tr-caption" style="text-align: center;">Fried Clams</td></tr>
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First off, one of our group has to eat a gluten free diet, and it turns out J.T. Farnham's can do most of their menu gluten free - separate breading, separate oil, the whole nine yards. For those who are gluten free, this is a great way to satisfy the fried food craving.<br />
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I really liked the flavor overall of our clams and thought their "boat" options were a great portion size. The breading wasn't too heavy, and I thought the onion rings on the side were flavorful. However, I think when I make the comparisson I'm leaning towards Woodman's. It's hard to say with 100% certainty since I haven't had Woodman's clams in over a year. Luckily, we are heading to Essex next weekend and I can do a better comparison!<br />
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<a href="http://www.urbanspoon.com/r/4/827640/restaurant/Boston/J-T-Farnhams-Essex"><img alt="J.T. Farnham's on Urbanspoon" src="http://www.urbanspoon.com/b/link/827640/minilink.gif" style="border: currentColor; height: 36px; width: 130px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com5tag:blogger.com,1999:blog-2123731477969791992.post-64352927816047215252014-04-01T06:30:00.000-04:002014-04-03T09:03:03.915-04:00Ward 8 - Not Just a Cocktail Anymore<div dir="ltr" style="text-align: left;" trbidi="on">
When <a href="http://inandaroundtown.blogspot.com/2011/07/night-out-at-nebo.html">Nebo</a> announced they were leaving their space in the outskirts of the North End for <a href="http://www.atlanticwharfboston.com/awb/">Atlantic Wharf</a> I was curious to see what would ultimately move into the space. For those of us living in Charlestown, this location is an easy stop on the bus line, and for everyone and going to the TD Garden, it's a nice alternative to what's on Canal Street. When news spread that <a href="http://www.ward8.com/">Ward 8</a> was moving in and it was from the family behind other loval favorites like <a href="http://inandaroundtown.blogspot.com/2011/06/freedom-trail-pub-crawl-lunch-break-at.html">Ducali</a>, I was optimistic. Rather than serving Italian food though, Ward 8 draws inspiration from its craft cocktail namesake with a creative cocktail list and an interesting menu of bistro foods.<br />
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<tr><td class="tr-caption" style="text-align: center;">Moscow Mule</td></tr>
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<a name='more'></a>When we went, Nick and I were able to grab a same day Saturday night reservation, which now totally surprises me given the chatter I have heard about how busy they are. Even the night we went it was completely packed. The space has been totally renovated since Nebo moved and a new 360 degree bar takes up most of the space, with tables grouped in the front, side and very back. We sat to the side of the bar and we have to note it was very loud since there is nothing in the space to absorb the sound.<br />
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<tr><td class="tr-caption" style="text-align: center;">Warm Camembert with a mushroom apple salad, crackers, and melba sauce</td></tr>
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I could not resist a Camembert appetizer so that happened - and it was delicious. The apple salad was a nice fresh flavor that paired well with the rich, warm cheese and mushrooms. For dinner, Nick and I somehow both went for mussel dishes. The coconut curry broth had a good spice. We used ALL of the bread to soak up as much broth as possible. My dish also had a delicious broth and the fish was cooked perfectly.<br />
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<tr><td class="tr-caption" style="text-align: center;">Curry PEI Mussels in a beer steamed coconut curry broth with country bread</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Blurry photo of the fish special - bouillabaisse!</td></tr>
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Our server was quite attentive and helpful when navigating the menu, but two other friends have been and were not quite as lucky. Hopefully the helpful servers are sticking around and the others aren't!<br />
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Ward 8 is a great alternative to the bar scene by the Garden, and since they take reservations, you can plan ahead. With a bar bites section on the menu, Ward 8 is a great stop for cocktails and snacks as well. I would recommend a stop by.<br />
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<a href="http://www.urbanspoon.com/r/4/1796144/restaurant/West-End/Ward-8-Boston"><img alt="Ward 8 on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1796144/biglogo.gif" style="border: currentColor; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com5tag:blogger.com,1999:blog-2123731477969791992.post-1702874151979738922014-03-12T06:30:00.000-04:002014-04-01T08:43:25.904-04:00Westwood Barrel Tasting and Crush!<div dir="ltr" style="text-align: left;" trbidi="on">
With all this cold weather I keep thinking about warm sunny days. Every time we open a bottle of a big red wine I think about our trip to California's wine country and start planning our return trip in my head! As you may recall, on our first trip to Napa we stopped off in <a href="http://www.inandaroundtown.blogspot.com/2012/10/heading-to-napa-valley-and-stops-at.html">Sonoma Square</a> and visited the <a href="http://westwoodwine.com/index.html">Westwood Winery</a> tasting room at our friends' recommendation (they are wine club members). When our friends added Westwood to the <a href="http://www.inandaroundtown.blogspot.com/2013/10/harvest-lunch-at-jordan-winery.html">Google Doc</a> for our return trip I was excited to head back, having thoroughly enjoyed their Pinot Noirs on the first go-around.<br />
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<tr><td class="tr-caption" style="text-align: center;">Where the Magic Happens!</td></tr>
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<a name='more'></a>When you are wine club members that live nearby, you get a lot more perks than simply shipments of wine. Our friends have developed a real friendship with the people involved with Westwood. September is harvest/crush in wine country, making it an especially fun time to visit, but it's also a busy time for all the vintners! However, <a href="https://twitter.com/jkellyca">John Kelly</a>, the man behind the label, invited our group over to the warehouse where the magic happens - we got to PUSH DOWN THE GRAPES! Turns out vintners don't really use their feet anymore (imagine that!) - instead, they have metal rods. I only pushed down for this photo op (30 seconds) and was exhausted, so looking at the number of barrels John had ahead of him, I was not envious.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pushing down the grapes!</td></tr>
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After trying out hands at the wine making process, we got to do a barrel tasting! John went through a couple of different barrels in a variety of stages of the aging process. It was interesting to taste how different each of the wines tasted depending on the maturity. There were one or two that I really could have had shipped straight home - they were so delicious! It's hard to believe that when the wine is aged, John will further blend them to come up with something even better. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsz7cN6l4Kl19nGg7KOcXnJqsO3RhYM2mAmp9xBOOXL1dUK6SMMLs3zJO51JvV0LeGAGBYIWlt5f6UW5ZAQCpvhZi6y40Z69olF8jjq44jBkDPfZARfYVG0w2pYIYJLs_Sn5GTwoC3zNc/s1600/IMG_6240.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsz7cN6l4Kl19nGg7KOcXnJqsO3RhYM2mAmp9xBOOXL1dUK6SMMLs3zJO51JvV0LeGAGBYIWlt5f6UW5ZAQCpvhZi6y40Z69olF8jjq44jBkDPfZARfYVG0w2pYIYJLs_Sn5GTwoC3zNc/s1600/IMG_6240.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the grape skin line and how far down they have been pushed!</td></tr>
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After our trip to the warehouse, we went over to the tasting room on Sonoma Square and enjoyed tasting the finished product in their tasting room. This was just a special experience and as good as I remember it the first time. If you have an opportunity to visit Westwood's tasting room, tucked in on Sonoma Square, I highly recommend it!</div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com2tag:blogger.com,1999:blog-2123731477969791992.post-56563624829456998342014-03-10T06:30:00.000-04:002014-03-12T08:56:18.132-04:00M.C. Spiedo Grand Opening Party<div dir="ltr" style="text-align: left;" trbidi="on">
I was recently invited to the grand opening of <a href="http://mcspiedoboston.com/">M.C. Spiedo</a>, the new restaurant in the <a href="http://www.marriott.com/hotels/travel/boswf-renaissance-boston-waterfront-hotel/">Renaissance Hotel</a> 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, <a href="http://www.arrowsrestaurant.com/index.cfm">Arrows</a> 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. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zkh2FvZqQ-SHfSSUCW0Ir_w_PUo3e2bROajHVPENHoYBocX4qB7ZCF9vUoEhFOGPuLUxKwA6TUZnozHU2LWAtQmaKG5BOt5shdKY4LTx8WQMZzSC9McRvDfNY0E_FzHu6-10TLqpCMru/s1600/IMG_7194.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zkh2FvZqQ-SHfSSUCW0Ir_w_PUo3e2bROajHVPENHoYBocX4qB7ZCF9vUoEhFOGPuLUxKwA6TUZnozHU2LWAtQmaKG5BOt5shdKY4LTx8WQMZzSC9McRvDfNY0E_FzHu6-10TLqpCMru/s1600/IMG_7194.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Modern Renaissance Decor With Catherine de'Medici</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf_h1ipEMu6finNFm38nIFo_lYGFvARYL4_BnF6s4OGols6Fnd4Pu_E7hWtGfScqpkLTEt4IzY7EiG_xpTXon_o0IRyxvXV8Rnc3zG4iCKyTH-BJ4z4hy3BFDEvNm68gG_VvmHGt2eVUG/s1600/IMG_7192.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"></a><br />
<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf_h1ipEMu6finNFm38nIFo_lYGFvARYL4_BnF6s4OGols6Fnd4Pu_E7hWtGfScqpkLTEt4IzY7EiG_xpTXon_o0IRyxvXV8Rnc3zG4iCKyTH-BJ4z4hy3BFDEvNm68gG_VvmHGt2eVUG/s1600/IMG_7192.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf_h1ipEMu6finNFm38nIFo_lYGFvARYL4_BnF6s4OGols6Fnd4Pu_E7hWtGfScqpkLTEt4IzY7EiG_xpTXon_o0IRyxvXV8Rnc3zG4iCKyTH-BJ4z4hy3BFDEvNm68gG_VvmHGt2eVUG/s1600/IMG_7192.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dramatic Dining</td></tr>
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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.<br />
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<tr><td class="tr-caption" style="text-align: center;">Polenta Stick in homemade Ketchup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjHTZZDingtuQyITXx7j7H2x-QPD4v3QcUmNIQA5Z-NuW2sY4hTdkLcV68jwi1eyY9Ls8gL00XyDoO2GqSfi4M80ibq5rguhR_c4b-jbBTHkMfI7H9gMgV9jEu03Mp49OM7mD_uholcUS/s1600/IMG_7198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjHTZZDingtuQyITXx7j7H2x-QPD4v3QcUmNIQA5Z-NuW2sY4hTdkLcV68jwi1eyY9Ls8gL00XyDoO2GqSfi4M80ibq5rguhR_c4b-jbBTHkMfI7H9gMgV9jEu03Mp49OM7mD_uholcUS/s1600/IMG_7198.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Nicoise Salad</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqGJmL0Y9tQ_zhkpqdMHKrvVDHPnqHbRoENLsMTBOMF3MH8WTY4Jf_qBTGw44lQT-02oQU7dsHl7-oPxmF6t8C7d3VuWYWZFwUv-fk2UxhUIgIejgGxZlDvBaM1ESb6J7EM1sM-SBsJql/s1600/IMG_7199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqGJmL0Y9tQ_zhkpqdMHKrvVDHPnqHbRoENLsMTBOMF3MH8WTY4Jf_qBTGw44lQT-02oQU7dsHl7-oPxmF6t8C7d3VuWYWZFwUv-fk2UxhUIgIejgGxZlDvBaM1ESb6J7EM1sM-SBsJql/s1600/IMG_7199.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto Pizza</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjfSaygzkLtP3TBZGo58iiHIbaR2fUSVxnfSCV5tFAH9AMtCGehSFl9-RwQz12GkrHAnEZqXQ7HsKP9UaX25ffGN55JueAG-LcLYd7owHqlLWhCe7j7W7f1mgjj0eewW1s5S8KgEHHC99/s1600/IMG_7200.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjfSaygzkLtP3TBZGo58iiHIbaR2fUSVxnfSCV5tFAH9AMtCGehSFl9-RwQz12GkrHAnEZqXQ7HsKP9UaX25ffGN55JueAG-LcLYd7owHqlLWhCe7j7W7f1mgjj0eewW1s5S8KgEHHC99/s1600/IMG_7200.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inizio Bellini - Moscato di Asti, Fabrizia Blood Orangecello, Passionfruit</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwTADsSKVNNXMzN5-LmrEVW-xJIen9GklsxdAcvtOOpCSrgZwn_VOmAszqploK7XNh17TimJ_JjNUKW-DqGiFUnSdaw6Qxxra1loGt3uiKqL5uUaFeQ8q9IFpypxxhxUwBJJnaAph7BnC/s1600/IMG_7206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwTADsSKVNNXMzN5-LmrEVW-xJIen9GklsxdAcvtOOpCSrgZwn_VOmAszqploK7XNh17TimJ_JjNUKW-DqGiFUnSdaw6Qxxra1loGt3uiKqL5uUaFeQ8q9IFpypxxhxUwBJJnaAph7BnC/s1600/IMG_7206.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.727272033691406px;">Spit Roasted Suckling Pig, House Sausage, Shelling Bean, Macaroni</span></td><td class="tr-caption"><span style="font-size: 12.727272033691406px;"> </span></td><td class="tr-caption"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUDm5eIq1ODanBNrTSBtzp4xoQ7SXrZZPP0lkqXGe8hj8LFzUC-Whabmiu46SXN-3gfBRN_-d3-XQGgJ4-QiCl6G3eOoFSisqpJe0G5KwNA8Dt8TMq29u-1zftjvOUZhP2rLtke4JA501/s1600/IMG_7209.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUDm5eIq1ODanBNrTSBtzp4xoQ7SXrZZPP0lkqXGe8hj8LFzUC-Whabmiu46SXN-3gfBRN_-d3-XQGgJ4-QiCl6G3eOoFSisqpJe0G5KwNA8Dt8TMq29u-1zftjvOUZhP2rLtke4JA501/s1600/IMG_7209.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veal Slider with Fontina Cheese, Prosciutto and a Golden Raisin Mostarda</td><td class="tr-caption"><br /></td><td class="tr-caption"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aK57qhI0WPsm_5uGDBWwUX-3FZ_HcnyGdHul16DFBAIvcRtbrqMWPrSOL_SWl848xAWHj7dHayxQK3KM5r-Xhthc_1O088kZmL2cjo_Vt4XLnB97C4jDpL_dkSM7d88KWQCJGGjtlQs6/s1600/IMG_7211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aK57qhI0WPsm_5uGDBWwUX-3FZ_HcnyGdHul16DFBAIvcRtbrqMWPrSOL_SWl848xAWHj7dHayxQK3KM5r-Xhthc_1O088kZmL2cjo_Vt4XLnB97C4jDpL_dkSM7d88KWQCJGGjtlQs6/s1600/IMG_7211.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crostini with grapes, smoked duck ham, and a lemon sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQygjnUZDkTI4YkOPlRj4iXTHWvsrIcmzMaaAvNjOiffcJs5uqpE2OoTxQykM0EC6gGzPBKrTsLWYVduPVIeuvHK7VfVypscnWlf5EmryjeTeja29sPjpyuRBRGXiC5l4bZWAL0O9OPMJm/s1600/IMG_7215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQygjnUZDkTI4YkOPlRj4iXTHWvsrIcmzMaaAvNjOiffcJs5uqpE2OoTxQykM0EC6gGzPBKrTsLWYVduPVIeuvHK7VfVypscnWlf5EmryjeTeja29sPjpyuRBRGXiC5l4bZWAL0O9OPMJm/s1600/IMG_7215.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Chefs!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmWPyG86humIFM-dvohAxV0XXsUqEc38AdB-eOuNI8ZEyUtkrepwwxE7XZ-09OeZ80MwiQj9FSY80DUeEZYzD4G4S8YuZQeIxk8Fm25ZZK1EUXE5gvWkBx1jbzm8zi3GXXSB97NmqdmbW/s1600/IMG_7218.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmWPyG86humIFM-dvohAxV0XXsUqEc38AdB-eOuNI8ZEyUtkrepwwxE7XZ-09OeZ80MwiQj9FSY80DUeEZYzD4G4S8YuZQeIxk8Fm25ZZK1EUXE5gvWkBx1jbzm8zi3GXXSB97NmqdmbW/s1600/IMG_7218.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cosimo de’Medici - Bully Boy Vodka, Aperol, Lime, Raspberries</td></tr>
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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.<br />
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Thank you chefs for a great introductory evening!</div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com8tag:blogger.com,1999:blog-2123731477969791992.post-63088998253430352182014-03-06T06:30:00.000-05:002014-03-10T08:56:09.084-04:00Mango Avocado Salsa - What Tomatoes Are Meant For<div dir="ltr" style="text-align: left;" trbidi="on">
It is still freezing cold out, so I need to think summery thoughts! I love winter and snow, but I have had enough this year!<br />
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One thing I have started to make a lot is homemade salsa. I'm not a big fan of tomatoes in general, so I was looking for something to do with all the tomatoes we were getting in our CSA. After looking at Megan's <a href="http://megan-deliciousdishings.blogspot.com/2013/05/skirt-steak-tacos-with-mango-guacamole.html">mango guacamole</a> last summer I got inspired and made many variations of this recipe, finding it to be the perfect party and deck-time food!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sI-IkqrMAxTOgE5YP2ySDGVhcres-JvsvZE_INlqGHHmpkEcNw0rz0WlhrL1581ixJi2OR3VUk3wumRKhEJ-MYIAdArVcUxhOr1FeLcwHf2AplLb5h-eQAZjxNw9Oyr_o17Yu-xVDLuC/s1600/IMG_5842.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sI-IkqrMAxTOgE5YP2ySDGVhcres-JvsvZE_INlqGHHmpkEcNw0rz0WlhrL1581ixJi2OR3VUk3wumRKhEJ-MYIAdArVcUxhOr1FeLcwHf2AplLb5h-eQAZjxNw9Oyr_o17Yu-xVDLuC/s320/IMG_5842.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Ingredients</td></tr>
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<a name='more'></a>This recipe is really something that you can adapt in any number of ways. To begin, I sautéed some diced shallots and chopped tomatoes, cooking them down nicely. To add some much needed spice, I added at least a tablespoon of chili powder and two diced jalapeños. I didn't use all the seeds and ribs, but made sure some of them got in there.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjvdIt4aLhNi0SG0mELN8eBP2IvcgmF_eX0BIVIrKZpF60uhLajWqLnb2ZZhCW6rsSAowzLmGDgjFQHBnVJEYmHZrNyokzTz8tvri86Ul5oARG51482mfCbXucIuygIhvUKPWV3X5S3LP/s1600/IMG_5843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjvdIt4aLhNi0SG0mELN8eBP2IvcgmF_eX0BIVIrKZpF60uhLajWqLnb2ZZhCW6rsSAowzLmGDgjFQHBnVJEYmHZrNyokzTz8tvri86Ul5oARG51482mfCbXucIuygIhvUKPWV3X5S3LP/s320/IMG_5843.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beginnings of salsa!</td></tr>
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I loved Megan's use of mango in her recipe, so while the tomatoes were stewing down I mixed together chopped mango, red onion, cilantro and lime juice. If I had remembered avocado at the grocery store, I would have chopped that up and mixed it in with the rest!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-csW6hY1Uyj67EEFkK_Vy9j7OWXk_A_U02PJtjPH3ylP7sIgu96oP65a0cOWI9nWJhRbZh-VzwgjVk718N_jXOf_jRG_gpfJxgz8MmEWJCOGQwlQ19qDsxd6NxtmOO65cFQOizqERg3X/s1600/IMG_5845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-csW6hY1Uyj67EEFkK_Vy9j7OWXk_A_U02PJtjPH3ylP7sIgu96oP65a0cOWI9nWJhRbZh-VzwgjVk718N_jXOf_jRG_gpfJxgz8MmEWJCOGQwlQ19qDsxd6NxtmOO65cFQOizqERg3X/s320/IMG_5845.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Mixture</td></tr>
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Since I added so many tomatoes, it took awhile for the mixture to cook down. I was going for a thicker salsa rather than a watery one, but its really up to you. <br />
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<tr><td class="tr-caption" style="text-align: center;">Salsa!</td></tr>
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In all honesty I could have just served the cooked down tomato mixture and been perfectly fine! However, once it all cooled down I combined the stewed tomatoes with the mango mixture. <br />
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<tr><td class="tr-caption" style="text-align: center;">Salsa!</td></tr>
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I served this batch shortly after making it, but we did manage to have a bit left over and the following day it was even better!<br />
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After figuring out how simple it was to make salsa I didn't buy much of the pre-made stuff the rest of the summer. Nick had been hesitant to get a tomato plant because of the number of tomatoes he would be forced to eat on his own, but after the first salsa batch we went out and bought a tomato plant immediately :) I can definitely see some more tomato plants (and salsa) in our future!<br />
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<b><i>How ready are you for warmer weather?</i></b><br />
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<b><i>Do you make your own salsa? </i></b></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com2tag:blogger.com,1999:blog-2123731477969791992.post-83051523187289924382014-03-03T09:10:00.000-05:002014-03-06T09:05:32.638-05:00Ribelle<div dir="ltr" style="text-align: left;" trbidi="on">
Turns out my slight break from blogging lasted two months - whoops! Nothing crazy going on, just life in general keeping me occupied. That doesn't mean I still haven't been cooking and eating up a storm, though! To prove the point, some of these posts may turn back the clocks a bit. This particular post actually takes us back to Christmas time...<br />
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Each year at the holidays my mother likes to celebrate by taking our family to a restaurant that is a bit special. In years past we have done restaurants like <a href="http://inandaroundtown.blogspot.com/2012/01/clio-ken-oringer-fine-dining.html">Clio</a>, Menton and Market. This year I thought <a href="http://www.ribellebkline.com/">Ribelle</a> would be a great choice, not only because of the stellar <a href="http://www.bostonglobe.com/lifestyle/food-dining/2013/10/22/review-brookline-restaurant-ribelle-strip-chef-tim-maslow-stretches-his-wings/mt7FGj5TdjHtiHne4RV4mJ/story.html">reviews</a>, but also (selfishly) because my mom would be driving out to Brookline, thus saving us a long ride on the T! Ribelle is the brain child of Tim Maslow, who worked under David Chang in New York for five years before coming back to the Boston area to take over his father's restaurant, Strip-T's in Watertown. After transforming the nighttime menu and making Strip-T's a go-to destination, Maslow found restaurant space in Brookline for his own project - Ribelle.<br />
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I must admit, I was a bad blogger because I did not get photos of the menu! So I am doing my best to describe what we ate that night, but it's hard to remember a meal from 2+ months ago! All you really need to know is that the food was spectacular - very creative with layers of flavor.<br />
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<tr><td class="tr-caption" style="text-align: center;">Carrots with Hazelnuts, jam and mustard seeds</td></tr>
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<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKIiPUIqJ1At68LPGU8YZflKMGbmX86q_oWFwD_0IBpvtCtLYCQ271-Wj_J4_KF0s3dSpWGi5SFOlC2YisXts-QYlcDcVRatmDrB22RDK81KS9ZUwbpR3y_XnaOFzdGUWXO18kZ1w9xCl/s1600/IMG_6860.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKIiPUIqJ1At68LPGU8YZflKMGbmX86q_oWFwD_0IBpvtCtLYCQ271-Wj_J4_KF0s3dSpWGi5SFOlC2YisXts-QYlcDcVRatmDrB22RDK81KS9ZUwbpR3y_XnaOFzdGUWXO18kZ1w9xCl/s1600/IMG_6860.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gnocchi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvmBKmTm7kOIJzu8l3FVEIzLhRaY51aMrzkFbuF4_aDTJ1bfNLATvMnu7OSyeHHzEgPRBuKUYOygzs9Bz7LS2ARnLwXfSncwxPcpn_Xt7by1Jdq10COM_30WtrCrYWPCFAqwNQI1gMYDk/s1600/IMG_6861.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvmBKmTm7kOIJzu8l3FVEIzLhRaY51aMrzkFbuF4_aDTJ1bfNLATvMnu7OSyeHHzEgPRBuKUYOygzs9Bz7LS2ARnLwXfSncwxPcpn_Xt7by1Jdq10COM_30WtrCrYWPCFAqwNQI1gMYDk/s1600/IMG_6861.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Pasta with Littleneck Clams</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBgH4-V-f3jn-1PXAsGuq-HQ3bk8t-mx74niLkRJdb4P6tfql5mAKT6FOJvadxTpFkOSYnzcXR8viAi9so0w42_H__ci7U1gbWn-yEpoJ6bihCabW5ecnpDuJGlvGNfof5P6hteZ1-Sd3/s1600/IMG_6862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBgH4-V-f3jn-1PXAsGuq-HQ3bk8t-mx74niLkRJdb4P6tfql5mAKT6FOJvadxTpFkOSYnzcXR8viAi9so0w42_H__ci7U1gbWn-yEpoJ6bihCabW5ecnpDuJGlvGNfof5P6hteZ1-Sd3/s1600/IMG_6862.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbPU0QO1FDV4scHlVg-SrjfOpykPUkejwrfAB1xfaZgs5tWSlHHvtQhv5X1OGTwHLWBiKne6K77n4wtHJBfo5z6znt0L1dWC1nNZc0SKWpMK5hq-O_fRSHdZ-CgK74Y16Ydo9uJWWnbLG/s1600/IMG_6863.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbPU0QO1FDV4scHlVg-SrjfOpykPUkejwrfAB1xfaZgs5tWSlHHvtQhv5X1OGTwHLWBiKne6K77n4wtHJBfo5z6znt0L1dWC1nNZc0SKWpMK5hq-O_fRSHdZ-CgK74Y16Ydo9uJWWnbLG/s1600/IMG_6863.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Octopus Rigatoni</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyrjR7KMwt9jCTAGdLDvDj7Dx4EzBRU8sndeq7i_LgHqiuYMX_eK1UH71EXk8ewaPzOLxJlttcmzgVyg1Yj08tTIDwkOtADPNn8iYBJx4duMhPHf-Glbo1Khr4xDlBl55GbBFMuJxfa3O/s1600/IMG_6864.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyrjR7KMwt9jCTAGdLDvDj7Dx4EzBRU8sndeq7i_LgHqiuYMX_eK1UH71EXk8ewaPzOLxJlttcmzgVyg1Yj08tTIDwkOtADPNn8iYBJx4duMhPHf-Glbo1Khr4xDlBl55GbBFMuJxfa3O/s1600/IMG_6864.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussels</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkij9MRn2U3Y_jW7GdQDo9m89GqsXS3pHHIqLkgmPHgOXg3DUpuXVfF4dktBoYe-ni7b9kYuBkU4eQqNBKrVY-Q7MYSRpgMJ37v8un1Meq5OGONTfoMssK5ynKRB56Aq9vNkp0Va7_K2n/s1600/IMG_6865.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkij9MRn2U3Y_jW7GdQDo9m89GqsXS3pHHIqLkgmPHgOXg3DUpuXVfF4dktBoYe-ni7b9kYuBkU4eQqNBKrVY-Q7MYSRpgMJ37v8un1Meq5OGONTfoMssK5ynKRB56Aq9vNkp0Va7_K2n/s1600/IMG_6865.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waygu Beef</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVz7-w4qTPoq8qvk6s7J8plihcMPzTYxFvkaGd1IZBV7oSVGFe8RwW278Yv5n0Uo8tOw6TOZr2QW37dPfjyoUxZ6EvCxYqyNuYFwNNQgb_7G91sqQPJ2bGhETK8nZFA0nvwGjrVxKhvS7/s1600/IMG_6866.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVz7-w4qTPoq8qvk6s7J8plihcMPzTYxFvkaGd1IZBV7oSVGFe8RwW278Yv5n0Uo8tOw6TOZr2QW37dPfjyoUxZ6EvCxYqyNuYFwNNQgb_7G91sqQPJ2bGhETK8nZFA0nvwGjrVxKhvS7/s1600/IMG_6866.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olive Oil Ice Cream and Smoldering Cinnamon Stick</td></tr>
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The highlights for me were the carrots, the duck and the octopus. I hate cooked carrots, but they remain one of Nick's favorites. If all cooked carrots tasted like these, I would list them among my favorite food items. The duck was outstanding - every bite of this dish was layered and bright. When someone can actually cook octopus well I am theirs for life because so many people turn it into a rubbery mess. This smokey sauce on the rigatoni combined well with the slight char on the octopus.<br />
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If you haven't been to Ribelle yet, I highly recommend taking the trip to Brookline to visit Maslow's solo venture (even if you do have to take the T!)<br />
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<a href="http://www.urbanspoon.com/r/4/1749914/restaurant/Boston/Ribelle-Brookline"><img alt="Ribelle on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1749914/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a></div>
In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com5tag:blogger.com,1999:blog-2123731477969791992.post-58556811045274671562014-01-13T06:30:00.000-05:002014-03-03T09:10:56.923-05:00Carrie Nation and Highball Lounge - New on Beacon Hill<div dir="ltr" style="text-align: left;" trbidi="on">
The weekend before Christmas, it just so happened that a number of Nick's college friends were in town visiting family. Since they are otherwise scattered across the U.S., we took the opportunity to get together for some dinner and drinks. Finding a table for a group of 9 on relatively short notice was a bit difficult, but luckily, new kid on the block <a href="http://www.carrienationcocktailclub.com/">Carrie Nation</a> had availability for our group. Ironically named for an extreme prohibition activist who was actually known for taking her hatchet into bars and threatening the patrons, Carrie Nation (the establishment) has a great cocktail list and certain areas exude the speakeasy feel.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaRZgbxjzqb1kLCdDjkyEd3NFbVIC0io-fwXMBAyYr0THDYJKvO8U5GKf26hyphenhyphenpMNm3i9tmz6HxQcihuvZBUNA7aiu62dkkdmX0xtk9CzK8q0D9eEcmQMglE0LyJyEh8CB6_kwIs2XQ1JT/s640/blogger-image--315054829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaRZgbxjzqb1kLCdDjkyEd3NFbVIC0io-fwXMBAyYr0THDYJKvO8U5GKf26hyphenhyphenpMNm3i9tmz6HxQcihuvZBUNA7aiu62dkkdmX0xtk9CzK8q0D9eEcmQMglE0LyJyEh8CB6_kwIs2XQ1JT/s640/blogger-image--315054829.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Archer's Evening Law: Cold River Blueberry Vodka, basil and House Lemon Cordial</td></tr>
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<a name='more'></a>While there were a number of well-priced lobster dishes on the menu, including a BLT, Mac and Cheese and Pot Pie, I decided on the burger. Not that I ever really need to be convinced to get a burger, but truly it was the Great Hill blue cheese that caught my eye on this particular evening.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rPt0NlB_Tfy2Bn-YmAToVIi32D3xgYcFADOP-MjIa5GgCYWAByB54Gr76mjk96UQQVrhVtcbElfh-np0SYgL_BfTh6J_Mw0WpOp2EYz61hHRLXAldgR-y1AKYBUobl3YytQMQQHIOeTa/s640/blogger-image--2017093177.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rPt0NlB_Tfy2Bn-YmAToVIi32D3xgYcFADOP-MjIa5GgCYWAByB54Gr76mjk96UQQVrhVtcbElfh-np0SYgL_BfTh6J_Mw0WpOp2EYz61hHRLXAldgR-y1AKYBUobl3YytQMQQHIOeTa/s640/blogger-image--2017093177.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The burger with a side of yummy grilled asparagus!</td></tr>
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The burger was cooked a decent medium rare and the blue cheese offered a nice twist of flavor in each bite. The brioche bun was light and fresh. At $14 the price point is about average in the Boston area. All-in-all, a pretty good burger.<br />
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I do have to comment a bit on the service. I know we were a large group, but it took us well over two hours to get through our meal and. A lot of that time was waiting on our food, and our server put the blame squarely on us (because we "didn't make our minds up quickly enough," we apparently fell behind a bunch of other orders). Also, when asked about certain items on the menu, our server gave us a pretty curt response of "I don't know. I don't eat pork." I totally understand if, as a server, you don't like or eat something on the menu, but I think it would have been preferable to at least offer the opinion of others in the restaurant or some of the feedback you've heard from other diners. From what I've read on Yelp, others have had some mixed service at Carrie Nation - I know the restaurant is fairly new, so hopefully these issues get worked out.<br />
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Overall, all of the lobster dishes at the table were pretty good. he pot pie had a flaky puffed pastry that was over an inch in height when it arrived at the table! The one really failed dish was the beet salad, but really there are plenty of other menu items on the menu to tempt. <br />
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I didn't really catch the speakeasy portion of the restaurant until I went to the bathroom as that area really is hidden in the back. I think overall Carrie Nation is worth a visit. Service issues aside, the good food, really large bar and a loaded cocktail list would make this a nice after work destination.<br />
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<a href="http://www.urbanspoon.com/r/4/1771777/restaurant/Beacon-Hill/Carry-Nation-Cocktail-Club-Boston"><img alt="Carry Nation Cocktail Club on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1771777/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
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After Carrie Nation our group headed to <a href="http://www.highballboston.com/">Highball Lounge</a>, which is located in the old KO Prime space in the Nine-Zero Hotel. I had been wanting to stop by Highball since it had opened (only a few weeks ago) because of their viewfinder menus, cocktail list, and plenty of games to play while enjoying cocktails. As promised, upon entry the vibe at Highball was just quirky and fun. Because we were running late, all the larger couch areas were full so we only stopped in for a quick drink, but when the drink is the #duckierose, it deserves a blog post shout out!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeYfmjXm2bwV6v-WocvO2YwcMyYYb4miWcWhyphenhyphenF93m3r8Zcpl1V9A1a4foD-fLaBqfjXFcEoAK272Vx-MQzJpnXL3NjV1MAnNG638gWPqcnOeJCmovFQkGjJmVZtPyGvc-53MCgVJcuAJG/s640/blogger-image--251322486.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeYfmjXm2bwV6v-WocvO2YwcMyYYb4miWcWhyphenhyphenF93m3r8Zcpl1V9A1a4foD-fLaBqfjXFcEoAK272Vx-MQzJpnXL3NjV1MAnNG638gWPqcnOeJCmovFQkGjJmVZtPyGvc-53MCgVJcuAJG/s640/blogger-image--251322486.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The #DuckieRose</td></tr>
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Because I enjoyed our quick stop, I actually just went back to Highball with two girlfriends and highly recommend the tater tot nachos - they were pretty fantastic! Catching up with them over some drinks and playing Trouble, it was a really fun evening. Other games on hand include Jenga, Guess Who, Connect 4, Uno and (I believe) Candy Land. Highball is definitely a great destination for a fun night out. <br />
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<a href="http://www.urbanspoon.com/r/4/1795004/restaurant/Beacon-Hill/Highball-Lounge-Boston"><img alt="Highball Lounge on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1795004/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>
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In and Around Townhttp://www.blogger.com/profile/00323550191646173913noreply@blogger.com4