I say month 1 because, small life update, I have started a new job. Headquartered in Boston, Massachusetts, I will have to make the trip over once a month to visit the office which offers a new opportunity to explore new eats! Sounds like an excellent job perk to me! Two nights in June means two new dinner spots.
Night 1- Mare. Considered one of the best oyster bars in town. Tucked away in a corner of the North End, the set up is perfect for a coming out of COVID world- open garden with plenty of space and seating. Kind of strange being right off a highway, but you can’t blame them, the North End is crowded with eclectic shops and restaurants at every turn. All the more reason to forgive the highway and agree with the 4.5 stars rating of this hidden gem. From the raw bar to the extensive appetizer menu to the From the Sea or Land offerings, every description is mouth watering and neighboring tables make you question ordering just how much is actually too much?
The litmus test of any seafood restaurant for me is their salmon, so I went with the Pan Seared Salmon, served with a white bean purée, roasted fennel and shallots, bagna cauda. All visual signs indicated this fish was prepared well, with the prettiest pink hue. Melt in your mouth is the best way to describe this. Prepared in a traditional Mediterranean style by this Italian seafood restaurant, fresh and true to natural flavors is exactly how I like fish. If bagna cauda is new to you like it was me, it is “a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.” Sounds quite pungent, but being a nicer restaurant, you get a small quantity to use as a dip for the roasted veggies. Anything but mild, the sides worked just right with the light salmon.
Add a smoky side of Shishido Peppers for a kick that goes well with the light flavors of fish and you’ve got a little bit of everything. Then, top it all off with their white sangria (Courvoisier VS, Combier peach, Cointreau, Apple Pucker) and drown out the traffic noise with the crashing waves of the Italian Coast. It’s almost like you’re there.
Moving into night 2. Rain and poor weather conditions made something walking distance the best option. My hotel is located perfectly in between calm, picturesque Boston Commons and lively Chinatown. I’ve heard Boston’s Chinatown has some great eats and with 2 recommendations for The Q, I knew it was my place to go.
While I wanted the hot pot I had to settle for the “The Q Special Entree menu” as seating for 1 was not available outside of the bar. Not a problem to be honest as the specials include many traditionals I love like Pad Thai and Kimchi Fried Rice. Being the dumplings fan I am, I went with the Steamed Soup Dumplings- traditional Shanghai style soup dumplings with juicy pork and shrimp filling. Steamed, always preferred to fried for me, often lead to a sticky texture, which if you bite into these, is exactly how you would describe them. Poking a hole into the outside and letting the soup coat the dumpling creates a more succulent and better chew. For me, these dumplings were just alright. The filling of shrimp and pork was at a greater ratio than the soup, making the skin and filling a bit unmanageable. Eating with a sticky full mouth is just… not desirable. I also was not a fan of the shrimp so much as the pork. The shrimp was a bit bland and left much to be desired. The pork with the soup had a juicier texture and flavor that worked well with the dough. Joe’s Shanghai sets the standard for me for dim sum and continues to hold the number 1 spot after The Q but I still plan to come back with a friend and get my hands on some hot pot.
Why return to The Q after a seemingly mediocre experience? Last minute I saw “Spicy Avocado Ball” on the menu, there was 0% chance I would not be adding it as a side. Low and behold the above. Spicy tuna and tempura flakes encase a layer of avocado drizzled with spicy mayo and eel sauce. Goodbye avocado toast, avocados have a new dish we all need to get behind. Cut into the perfectly shaped and drizzled ball and you see a substantial second ball of tuna with shredded cucumber and tempura flakes. If you do not like mushy textures, this is not for you, but if you are a tuna and avocado fan and do not mind mushy, you gotta try it. You know exactly the flavors in it as they come through beautifully. The chipotle dressing is so good, I asked for an additional side of it. It’s not easy to make dishes like these at home and while few ingredients, the dish is intricate and complex in flavor profile. While I was solo, this is the perfect app to share if given the opportunity (a bit too much tuna for 1 as a side).
Many more Boston eats to come, I’m sure. All recs welcomed!
