Tag Archives: restaurant week

Restaurant Week Bliss: Kitchen


Restaurant Week was last week, guys. As I have stated before, I love Restuarant Week. Although the prices are a little north of what I usually post, since its still a steal (apps, entrees, and dessert at these places is definitely more than $38 a person) I think it still applies as frugal. This year, there were options in price for restaurant week, but I still decided to try the most expensive (my wallet is a sadist, what can I say).
This time, The Russian and I decided to try Kitchen in the South End. I was super excited before we even walked in the door, because they had pretty much a full menu offering this year, as opposed to just a few options. I also love that Kitchen models it’s dishes on classic recipes, and even dates each dish to its inception on the menu. As someone who is fascinated with food, how dishes are created, and now timeless classics can be enjoyed by our grandparents and grandchildren, this was a perfect choice for a bit of history with my dinner.

The space is small, but super cozy. You’ll have to excuse my photos, which aren’t the best this time around. I didn’t want to disturb other diners by taking a million photos. You’ll get the idea.
I started off with the oysters Rockefeller, a classic dish. The oysters were huge and juicy, and the spinach mixture on top was creamy and rich, a nice counterpoint to the salty oyster.

The Russian started with scallops wrapped in bacon (he can never resist bacon, but who among us really can) with grits. The scallops were cooked to perfection, although he thought the grits could use a touch if salt. A minor problem, if it can even be called that. The bacon was perfectly crisp as well.

Then I moved on to the crispy half duck. This dish sold me on Kitchen. The duck was truly incredible, the fat was perfectly rendered, and the skin was crisp. It was also huge, so I felt like I needed to be rolled home after I finished the dish (The Russian helped of course). The risotto was some of the best I’ve ever had. I’m still thinking about it. Sometimes I’ll just stop for a moment and daydream about that dish.

The Russian chose beef as his entree and wasn’t disappointed either. His sirloin steak was cooked perfectly and paired with luxurious ingredients, like a piece of seared foie and black truffles. It was decedent.

We somehow managed dessert. I tried the donuts, which were good but by that point I was pretty done for the night (a bottle of wine and half a duck will do that to the best of us).

The Russian, who is a bottomless pit, had some chocolate pudding. It was creamy and decedent and somehow light. Not sure how they managed that (witchcraft?). A really nice end to a fantastic meal.

I was so happy to have discovered Kitchen. You can tell when food is made with love, and love was just bursting out of the dishes. Hopefully they will make another appearance for summer’s resto week, so that they can be enjoyed again by those who couldn’t necessarily afford them normally.


Restaurant Week Bliss: No. 9 Park


Restaurant week is almost over (sad), but I have a few more stories to share (fun). Last week, The Russian and I headed over to the very fancy No. 9 Park, which is owned by Barbara Lynch, another great Boston chef, and the mentor of last season’s Top Chef winner.

Boston is full of talented people

We walk inside, and I instantly feel fancier.


Feeling fancy, I decided to opt for the wine pairing with my meal, because I felt in cases like this, it’s best to leave it to experts. I was right.

I started my meal with the Foie Gras with eggplant, raisins, and pine nuts.  While I normally hate eggplant, I wanted the Foie more.  The dish was super tasty, and I loved the vinaigrette of raisins and pine nuts over the top. My waiter paired this dish with some Spanish sherry, which I never thought to drink before.  It was divine.

and it looked incredible on the plate

and it looked incredible on the plate

The Russian had cured salmon with beets and squash vaudovan, which is like curry spice in pureed squash and had an almost horseradish bite, which was nice with the delicate salmon.


I moved on to the roman gnocchi, which were like little polenta cakes, with duck, pesto, and a poached egg. The dish was paired with a medium bodied red that played off the duck and pesto and worked perfectly with the Parmesan cheese.

an egg makes everything better

an egg makes everything better

When I broke open the yolk it flowed over everything and made it so incredible.  The duck was perfect, and the little cakes were so fluffy, yet so filling.  I had to be rolled home.

The Russian had pork belly, naturally, with a thick pepper soup on the bottom and marinated watermelons that were cut into the tiniest (therefore cutest) cubes.  The pork belly was like cutting into warm butter with your fork.


Finally, when I thought I could eat no more, there was dessert.  The waiter brought a slightly bubbly, fruit wine.  It was soft and sweet, and it was all I could do not to take a huge gulp in the middle of the fancy restaurant.

For actual dessert, I had a raspberry cake, which tasted almost like a coffee cake, topped with ice cream.  So tasty, but by that time I was having serious trouble fitting more food. I managed.


The Russian had a flourless chocolate cake with a salted caramel and coffee foam.  It was decadent and so beautiful on the plate.


Everything was so wonderful, we both want to go back as soon as possible, even though it normally a bit out of our price range.  It’s so worth it.


Restaurant Week Bliss: Rialto


So its restaurant week.  I’m super excited about it, and to start off my two weeks of paradise in Boston, I decided to start off with a long–overdue spot: Rialto. Not only is it considered one of the best in Boston, a friend of mine, Jacki from Just Add Cheese, works there and has told me how excellent the culinary experience compares. I even met Jody Adams, the chef and owner, at Boston Bites Back and tried a sample from the restaurant.  I’ve known how amazing it is for months, I’ve just been waiting for the perfect moment to strike ( I sound like a falcon). I finally went, and it was everything that I’ve expected, the night was perfect.

Firstly, the spot is beautiful, with floor–to–ceiling windows and a partially open kitchen, which I believed Jacki referred to as the “open antipasto bar” but I cannot be sure (The Russian and I split a bottle of wine).

So, about the food.  It was so lovely, filling and beautiful yet light.  Also shout out to how awesome the bread was, served with olive oil and some incredible sea salt, Fleur de sel  or something of that quality if I’m not mistaken.

I started with the seafood and potato salad, which had mussels, calamari and fish with red peppers and capers. I liked that it was served cold, and the seafood was perfectly cooked and chilled.


The Russian had the prosciutto with the melon and mint.  Simple, light, and the cured meat was incredible, salty and perfect with the melon.


We then moved onto the homemade pork sausage with wilted greens and olives, white beans, and grapes.  The beans on the bottom were so delicious and the pork sausage was incredible, it was roughly ground so you could taste all the different elements of pork that were inside the casing.


The Russian had the flank steak with beets and figs.  It was so comforting and reminded me of a warm winter meal, yet wasn’t heavy in the same way meals are when it’s cold outside.  The figs were killer, and the steak was cooked perfectly.


The Russian ended his meal with the chocolate chip tortoni, which is kind of like an ice cream, but way way lighter. It was served with poached peaches.  The Russian was in love, I’m lucky I got a bite to try.  It was really quite good. I’ve never eaten anything so light.

rialto6As much as I liked his dessert, however, I was in love with my own.  I had the Lemon-Blueberry Millefoglie, which is kind of like crispier lighter puff pastry that had hints of cinnamon, paired with a lemon mousse and blueberry sauce and some of the best marscapone I’ve ever had.  It was served with fresh peaches and nectarine ice cream.  It was all I could do to be ladylike while eating it.

rialto5So, while I understand restaurant week goes above my usual standard of $20 by almost double, I still think I’m getting a great deal on a wonderful meal that would normally cost me more than $38 bucks per person.  In that regard, it’s still a good deal. Besides, this was worth every penny.


It’s the most wonderful time of the year


That’s right…RESTAURANT WEEK. I am so excited. So, so, so excited. This is the time of year that the classiest of classy spots in Boston open their doors for a three course meal for about $40. A little over my price range, but it’s worth it.

This week I will be going to Sorellina,Toro and Mistral.  I have been to Toro, which is hard enough to get into (and one of my favorite spots in Boston), but I am excited to try Mistral and Sorellina, which have been reccomended for me numerous times.


MistralIt's going to be a tasty, tasty week It’s going to be a tasty, tasty week

This upcoming week I will be chronicling my culinary exploits during this exciting two weeks on this blog in addition to posting recipes.  While it is a pricey endeavor, restaurant week is my version of March Madness, and I must eat every bite that comes my way. I am also in talks to do a guest post on Just Add Cheese, an incredible blog that I am currently obsessed with. It’s going to be an exciting next few weeks!


Logos via restaurant week blog.