Located high above Boston this is an upscale restaurant with the best views of Greater Boston by far. We arrived and were seated at a window seat facing north and were able to see far up the coast. The views are spectacular.
We started off with a cocktail. Mine was a Sidecar, an old school drink that you can't find in too many places. I made sure the server knew I wanted a regular Sidecar and not the "ultimate" one listed on the menu for $100.
At Steve's recommendation we picked the "Top of the Hub Tasting Menu" which was a five course dinner that sounded great. Karen opted for adding the wine pairing, a different wine with each course.
The first course was Crab Louis Chopped crab and egg with a Louis dressing. Very flavorful.
I also had the Pan Seared Foie Gras. I love Foie Gras and whenever we are at a restaurant where it's featured I always try it. Especially when it's a slice as opposed to a pate. Delicate and tender and so full of flavor. There is a lot of controversy about this dish but the once or twice a year I find it I can't but enjoy it!
Course number two was Pan Seared Scallops. Steve noted that it was in fact one scallop on the plate, although a large sea scallop, and we all joked that all the plates together gave it the plural name.
As we dined darkness slowly fell over the city below and the glint of a million lights made for a beautiful background to our delicious meal.
The third course was Grilled Tenderloin of Beef Au Poivre. Beef with a pepper crust and Mushroom Ragout. Asparagus and a wonderful Potato Strudel accompanied the dish. The beef was tender and the potato sliced thin and buttery. (You must excuse the picture. I was in such a hurry to dig into the food I only was able to photograph the remains of the plate).
The fourth course was a Roasted Beet Salad. This of course to cleanse the palate for desert. Yellow and Red Beets, micro basil, toasted pistachios, goat cheese cream and a cherry balsamic dressing. A melange of flavors and textures.
After a bit of a wait, as noted on the menu, we enjoyed dessert. Valrhona Warm Chocolate Cake with Chocolate Toffee Crunch ice cream and cherry sauce. When you order the lava cake at your local chain restaurant, that inspires to be what this was. Chocolate decadence with soft cake and thick oozing fudge. The ice cream scoop was placed in a pastry cup.
Another favorite of Steve and myself is Creme Brulee. So we also ordered a couple for the table to share.
By now we were full and happy. The staff was pleasant and very attentive. I looked out on the world below and I thought of how blessed I am to have a great life. A wonderful loving wife and family. No one should ask for more....
So ... Happy Anniversary to Karen and myself!
And to many more wonderful dinners with the Fab Four!
No comments:
Post a Comment