Monday, January 30, 2017

Nautical Gin Celery Gimlet

Nautical Gin embodies a spirit I can identify with - that of exploration and to never stop discovering. They searched the world to uncover exotic ingredients for this gin, one of which is a rare coastal ingredient called Pacific Kombu that delivers a subtle hint of sea salt. This special ingredient also the inspiration behind the name.  
This gin presents with aromas that are bright and floral - there's hints of juniper, rose, pepper and lemongrass. On the palate those juniper berries from Croatia lend exotic flavors of pepper and spice, while coriander seed from India delivers notes of citrus peel and sage. The Pacific Kombu is a sea vegetable / edible kelp imparting that subtle hint of sea salt and minerality, leaving you with a clean, smooth, refreshing finish. Overall, Nautical is a powerful yet elegant gin.

Nautical Gin is the perfect starting point for the classic lime based Gimlet cocktail. I thought the clean, refreshing and not overpowering vegetal taste of celery would harmonize with the gin as they embody similar qualities. To make celery juice I pureed two sticks of celery in a food processor and strained through a fine sieve. 
The addition of Green Chartreuse imparts a nice touch of sweetness and complimentary herbaceous notes. Then, there's the Brennivin - an unsweetened Icelandic schnapps or an aquavit - made from fermented grain and flavored with caraway. We discovered Brennivin while traveling in Iceland and seeing as how Nautical embodies that worldly, exploratory spirit, Brennivin felt like a natural pairing! Finally, this dynamic gimlet deserves a dash of Fee Brothers Celery Bitters.  
Nautical Celery Gimlet
1 1/2 oz Nautical Gin
1/4  oz Green Chartreuse
1/4 oz Brennivin 
3/4 oz fresh lime juice
1/2 oz celery juice
1 dash Fee Brothers Celery bitters 
garnish: sea salt + lime wheel  

Once you've made the celery juice, simply shake all ingredients with ice and strain into a frosted glass. I tried a couple variations of glassware and found it more enjoyable to sip this gimlet from a dainty, delicate piece
What transpires is a bright, herbaceous, citrusy cocktail that awakens the palate with a contemplative and distinct taste. The more you sip and become accustomed to all the flavors it leaves a soothing finish that lingers thoughtfully on the palate. 
This cocktail was created in partnership with Nautical Gin and is entered into a cocktail contest the brand is hosting.

To vote for my cocktail please like it on Instagram, Facebook and Twitter!!!  

Monday, January 23, 2017

goodies | Eataly, Merchant, Pabu + more


Standout dishes and drinks: 
Boston, Newton, Watertown, Hingham | Nov + Dec 2016, Jan 2017

Linguine alle Vongole @ Eataly
Hamachi Blood Orange Crudo @ Eataly
Aloha Weisse, Nightshift @ Branch Line (not pictured but really good here this month: White Anchovy Toast w/rotisserie tomato, Trumpet Mushrooms w/ sumac oil)
Smoked Sea Trout w meyer lemon, crispy brussels sprout leaves, radish @ Merchant
Sake / Spicy salmon hand roll @ Pabu
Happy Spoon - oyster, ponzu creme fraiche, uni, tobiko, ikura @ Pabu
Excellent, go-to sushi @ Super Fusion
Insalata: baby arugula, gorgonzola, San Daniel prosciutto, port soaked figs, wood grilled shrimp @ Alma Nove
The Commodity (tequila cabeza, strawberry infused campari, east india sherry, lemon) @ The Hawthorne
Asparagus, panchetta, poached egg pizza @ Brewers Fork

It is sort of crazy how many good food and drink pictures sit in the archives of my phone. I am constantly snapping away and saving them for a rainy day. I hope you enjoy the mash up!

Tuesday, January 17, 2017

RUKA Begins

I have been anticipating Ruka's opening for quite sometime - ever since I toured the connected Godfrey Hotel in its under construction state and attended the subsequent opening party, the huge empty space kept me in suspense!!


From the restaurant group that brought Lolita and Yvonnes I was expecting big things and Ruka delivered; beginning with their 15 page cocktail book! Don't let it overwhelm you though, it is one cocktail per page and very inspired. And although I chose the least exciting presentation wise, I can assure you that comprehensive little book and the drinks that follow are seriously fun.
Ruka is an astonishing exploration in Peruvian-Asian culture, highlighting the Nikkei (Japanese-Peruvian) and Chifa (Chinese-Peruvian) cuisines. These cuisines were brought to Peru by large immigrant populations, combining elegant Japanese cooking techniques like sashimi and makimono, as well the traditional Chinese recipes like fried rice and stir fry with native Peruvian ingredients - Amazonian fish, yucca, corn, aji peppers and nuevo latino seasonings such as chili powder, chimichurri and cilantro.

The space is designed to embody Peru's dramatic landscapes and vibrant cities - live edge wood tables, concrete columns with Inca symbols, a vivid wall to wall street art mural, suspended ropes inspired by Peruvian fabrics - guests will surely feel transported to another world and a stunning one at that. 


I was dazzled by Ruka's vibrant creative cuisine - the octopus lomo soltado in particular was a standout dish. In order of appearance:

Crunchy Salmon Tacos ($18) salmon ceviche, avocado, roasted tomatillo salsa, pickled radish
Hamachi Amarillo ($17) baby corn + avocado roll, hamachi, tomatillo salsa, jalapeno-corn sauce
Old Hill ($14) Knob Creek 9 year, Caribbean rums, Nikka Japanese Whiskey, black sugar, bitters, coffee oil
Crispy Rock Shrimp ($18) Asian pear + avocado roll, soy paper, aji amarillo mayo, Florida rock shrimp
Junmai Gingo, Tensei ($7) song of the sea: coastal, seaweed, lemon zest, crinshaw melon
Octopus Lomo Soltado ($17) peppers, onions, ginger-soy, black rice, shoe string fries
White Nest While Ale ($9) Hitachino, Japan

505 Washington Street
Boston, MA 02111

Monday, January 9, 2017

Bar Mezzana



Bar Mezzana opened this past spring in the South Ends new Ink Block development boasting an ultra modern atmosphere with sleek white subway tiled walls and crisp blue banquets. To match the glossy, airy space, Chef Colin Lynch is serving simple yet elegant Coastal Italian cuisine - beautiful crudo, thoughtful, approachable crostini and soulful homemade pasta. 

What we devoured (next time, more crudo is necessary!): 
Crudo: Salmon with green chile salsa verde ($12)
Crostini: Chicken Liver, bacon, onion ($10)
Cocktails: Five Days of Milan ($12) Mad River Revolution Rye, meletti 1870, meletti amaro / 
Stirred Beetle ($12) St George Terror gin, bruto americano, cocchi americano rosa
Homemade Pastas: Orecchiette ($21) sausage, fennel, radicchio / 
Farro Tagliatelle ($22) duck ragout. 
Dessert: Affogatto ($5)

Boston Magazine recently came out with their Top 25 New Restaurants of 2016 - a list I look forward to perusing to see which of my favorites made the cut and which restaurants I need to add to my list for 2017! Bar Mezzana comes in strong at #7. I concur - the food and the hospitality in this space are worth the hype. 

And because I am constantly getting asked for Boston favorites - new spots to take out of town guests, date nights, you name it - check out the new restaurants I am a big fan of that made the critics list, too! 
#18: Branch Line / #17: Little Big Diner / #11: Tiger Mama#7: Yvonne's#5: Little Donkey / #3: Waypoint / #2: SRV

Restaurant goals for 2017 include - #4: Uni / #4: Mamaleh's / #9: Juliet / #12: Season to Taste / #14: Saltie Girl / #20: Ganko Ittetsu Ramen / Plus: Asta, Café Sushi, Giulia, Hojoko + Shepard.  

{edited to add that in 2017 I made it to: Uni, Saltie Girl and Shepard!}

Since we're on a roll - Boston Magazine's annual list of the best in town -  50 Best Restaurants in Boston is worth a glance. I'm digging deep into the blogs archives for some of these....so if you need a recommendation, enjoy! Alden + Harlow / B&G Oysters / Banyan Bar + Refuge / Bergamot / Bistro di Midi / Brewers ForkCoppa / Craigie on Main / Erbaluce / Grill 23 / Island Creek Oyster Bar / Kirkland Tap + Trotter / La Brasa / Mei Mei / Menton / Myers + Chang / Neptune Oyster / No. 9 Park / Oleana / O Ya / Row 34 / Sarma / Select Oyster BarShōjō / Strip T's / Sweet Cheeks / Sycamore / Toro

What were your favorite Boston restaurant openings this year and where do you want to eat in 2017?!

360 Harrison Avenue
Boston, MA 02118

Tuesday, January 3, 2017

George Howell Coffee



HAPPY NEW YEAR, dear friends and readers!! 

I thought it would be fun to kick off 2017 with a post dedicated to one of my favorite openings of this past year, George Howell Coffee. 

George Howell features hand poured single estate and micro lot coffees that come together with high quality brewing equipment and skilled baristas; resulting in exceptional coffee and espresso drinks.  Because of them, (along with supporting roles by Gracenote and Caffè Nero) I became a very spoiled coffee drinker in 2016. 

The clean, light filled cafe located downtown at The Godfrey Hotel with a beautiful contemporary art aesthetic has become my go to for a mid afternoon cortado or cappuccino office escape. It offers a warm embrace when I'm in need of a 15 minute recharge - a quiet moment to collect my thoughts away from the computer screen.

A terrific pastry selection (Union Square Donuts!) and impeccably made toasts and sandwiches have given them a permanent spot on the breakfast and lunch rotation. 

In order of appearance
Cappuccino ($3.75)
outside looking in from Temple Place
Cortado ($3.50)
Huichol Indians of Mexico art installation
Smoked Salmon, creme fraiche, red onion, shaved radish on sourdough ($8)
espresso machine
pretty tile floors
Union Square Donuts | Belgian Dark Chocolate 
Avocado Toast with chili + lemon on sourdough ($6)
Single Cup Pour Over: Mamuto AA, Kenya | blackberry, dark plum, black grape ($6) 
Godfrey Hotel lobby bathroom selfie
Frozen Coffee ($4.50) (The Original Frappucino)
Chai MEM Tea Latte ($4)
Union Square Donuts | Brown Butter Hazelnut Crunch 
looking through to the Godfrey Hotel Lobby
Wolf Meadow Farms Primo Sale + Cheddar Grilled Cheese on sourdough ($8)

George Howell Coffee
505 Washington Street
Boston, MA 02210