It was during the last snow fall that we spent a day in Boston. I realize that a day trip from New York City isn’t the ideal time frame for a sufficient visit, especially since it takes a good four + hours of speeding on the highway in order to get to Boston from New York City. It also takes four or so more sleepy and eyes half-closed hours to drive back home. When you work in an industry that doesn’t allow for a lot of time off (as well as a slimmer chance of getting the same days off as your friends) you learn to take what you can get. Which is why we decided to take to the road after a long Saturday night service with only a BLT, a chicken sandwich with extra mustard, and a playlist of streaming tunes to keep awake the designated driver. The designated driver in this case being me.
We stayed near the Bay Village section of Boston only a few blocks away from the Boston Common (the central public park of Boston). The neighborhood is known for the rows of small brick houses.
Beacon Hill is known for its federal-style rowhouses. Needless to say it was one of my favorite neighborhoods in Boston. I hear the neighborhood is a little out of my price range but I couldn’t help but daydream about being on the inside of one of these houses.
I had some company on the overnight ride up to Boston. He’s from Massachusetts so he may have wanted the Patriots to win the Superbowl but only judge him a little bit for it. He did come in handy when circumnavigating the city. He likes pastrami sandwiches and Swedish Fish and occasionally lets me chose what to watch on television. Oh yeah and he’s an amazing cook.
Most of our trip consisted of walking around Boston (as well as a trip to the aquarium! I touched a shark). When visiting a city you aren’t familiar with I feel like exploring each neighborhood is the best way to experience it. I hadn’t been to Quincy Market since my 7th grade trip to Boston years ago.
Before our arrival in Boston I did some research on Boston restaurants and I discovered Chef Barbara Lynch. She is friends with the executive chef at the restaurant where I work, and he had great things to say about her. After I read a few articles about her I became very intrigued, mostly because she seems to embody the tough, no frills, female chef persona that I am very envious of, especially when I have flashbacks of my crying in the walk-in at work after a particularly nasty service. Her group of restaurants include fine dining, a butcher shop, an old fashioned bar, an Italian lunch counter, a catering company, and an oyster bar. I often look upon certain chefs with admiration but in her case I felt admiration and also the desire to emulate her choices and follow just a few steps in her footsteps.
We decided to eat at Chef Lynch’s restaurant Menton. My decision was further cemented after a girl from Boston trailed at our restaurant a week before our trip. She works at Menton. During our dinner she graciously came to our table and described one of our courses to us. She later gave us an extensive tour of the kitchen and they shared in their shift beers. (Shift drinks are drinks provided to employees after their shift is over). It is amazing how welcoming people are when they know that you are also in the industry. It was a great surprise and a wonderful experience.
Unfortunately I didn’t get any pictures of our meal. I was a little distracted by the delicious food and by my company. I do however have the names of the dishes that we ate. Yes the list is long and yes we ate everything.
Lobster, Little Neck Clams, Royal White Sturgeon Caviar
Squash and Goat Cheese Sable
Whipped Ricotta, Walnut
Maine Shrimp Crudo
Royal White Sturgeon Caviar, Allium Juices
Local Skate Wing
Caper Emulsion, Gem Lettuce, Raisin Puree
Potato, Horseradish, Dill
Fresh Perigord Black Truffle, Sea Urchin, Chive
Katafi Wrapped Langoustines
Almond, Greek Yogurt, Honey
Seared Foie Gras de Canard
French Butter Pear, Chestnut Honey, Pecan
Terrine of Foie Gras, Ris de Veau, and Rabbit
Pistachio, Rosemary Raisin Toast, Red Currants
Perigord Truffle, Veloute, Turnip
Elysian Field Farm Lamb Loin
Cauliflower, Golden Raisin, Harissa
Reypenaer VSOP – Cow – the Netherlands
Bayrischer Blauschimmelkase – Cow – Germany
Keen’s Cheddar – Cow – England
Challerhocker – Cow – Switzerland
Hanna’s Awashed – Goat – MA
Brebirousse d’Argental – Sheep – Rhone Alps
Saffron, Demarara Sugar
Baked Banana Chiboust
Oat, Pistachio, Caramel