With the name Nashville hot chicken, it’s pretty apparent the red-hot food trend isn’t native. Save room for a big finish as various desserts and nightcaps will satisfy anyone with a refined sweet tooth.Īndrea D'Agosto Photography/Courtesy of Hotville Chicken But it's also sneakily great at pasta and fish. The centerpiece of most meals here is a large-format cut like a 24-ounce bone-in ribeye, a tomahawk pork chop, or a rack of lamb, some of which have been dry-aged for 30 to 60 days and all of which will hit the wood-burning grill. From there, phase into meatballs and raclette fondue, bubbles and caviar bumps, or a bluefin tuna! tartare or salad prepared tableside. A meal here starts with one of the best bread baskets ever assembled-think four or five different varieties of carbs are served with high-quality butter, salt flakes, and a jar of drippings. The insanely good (albeit pricey) restaurant within a restaurant is just the kind of place to drown in stiff martinis and develop the meat sweats. Pair all of that down-home fare with a craft cocktail from its whisky-heavy list of libations and you’ll be ready to camo up and chase that buck fever feeling.Restauranteur Michael Greco and chef Brendan Collins were already wowing eaters with gourmet grub in a garden setting when they decided to reinvent the interior portion of Fia into a steakhouse. Amongst the Southern-inspired dishes coming out of the kitchen: Crispy pieces of fried chicken served atop cheddar waffles and drizzled with a generous drip of habanero lavender honey succulent brisket and biscuit sliders smothered in bourbon barbecue sauce shrimp and smoky grits finished with chili de arbol butter as well as a rotating seasonal pie (i.e. (We can see it serving as a cozy little oasis where resident yuppies can curl up once those cold New England temperatures inevitably come our way). The wood-paneled space stays true to its name there's hunting lodge decor galore, including toile wallpaper, buffalo plaid curtains, majestic portraits of bird dogs and a ton of forest green touches. As the newest venture from Broadway Restaurant Group’s family of South Boston spots, Hunter’s Kitchen + Bar joins its siblings Lincoln, Loco, Capo and Fat Baby. The South has come to Southie, thanks to the neighborhood's latest eatery, Hunter’s. (Or, t o experience the latter eatery's greatest hits in a buzzy culinary-focused environment, stop by the Cusser ’s at Time Out Market Boston). Perched above Stuart Street, folks can rest assured that the view from the dining room is just as delicious as the parade of edible delights coming out of the kitchen. Patrons looking for something lighter can visit the Moon Bar, and for those in a hurry, there's Cusser's, a street-level takeaway spot specializing in seafood and roast beef. The prix fixe selection, which comes with optional wine pairings, changes every month, allowing guests to always discover new plates and fresh perspectives with each visit.Yes, seafood absolutely still plays a role here, but now fish dishes-like barbecue unagi or potato gnocchi with salt cod-share the spotlights with other, internationally inspired stars, such as Sichuan pork sausage consomme and venison with Hungarian dumplings. Under the direction of Chef Carl Dooley, this restaurant has undergone a culinary makeover, with a new focus on offering four-course tasting menus. Mooncusser may have started as a fish house, but nowadays, this Bay Village spot has become so much more.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |