Sunday, January 18, 2009
There are not many things better than a good ale, a plate of fried clams and a bottle of hot sauce
In a couple of blog entries last fall I mentioned planning for some culinary exploits in honor of Jenny and I turning 40 this month. After changing our minds at least a dozen times the plan we ended up with was to eat our way through Boston. There were many candidates but the feast centered on the following spots:
Last night at Neptune we noshed on the aforementioned clams, as well as some West Coast and Island Creek oysters. I love oysters and West Coast varieties like Kumamoto and Hog Island have always been my favorite. I think these local Island Creeks are my new favorite... amazingly fresh, juicy and briny... you can get em at Whole Foods for .99 each.
Late night we drank craft made cocktails at the bar Drink in Fort Point. It was mobbed but we scored a couple of stools... very cool speakeasy prohibition era styled spot. There is no drink menu, the bartenders ask what you like... we ended up drinking Fernet Flips and Mint Juleps.
o ya was outstanding. We sat in the corner at the bar and had a 15 course meal along with a good bit of sparkling sake. It was mortgage payment like expensive, but also almost like a psychedelic experience without the drugs. A great, great time.
KUMAMOTO OYSTER watermelon pearls, cucumber mignonette
SALMON TATAKI torched tomato, smoked salt, onion aioli
HAMACHI TARTARE ginger verjus sauce, spiced chile oil
WARM EEL thai basil, kabayaki, fresh Kyoto sansho
HOMEMADE LA RATTE POTATO CHIP perigord black truffle
FRIED KUMAMOTO OYSTER yuzu kosho aioli, squid ink bubbles
SALMON o ya mayonette, wasabi tobiko, shiso
WILD BLUEFIN TUNA TARTARE warm mayonaisse, black river ossetrea caviar
HAMACHI viet mignonette, thai basil, shallot
SUZUKI JAPANESE SEA BASS cucumber vinaigrette, avocado, cilantro
WILD BLUEFIN TUNA TATAKI smoky pickled onion, truffle oil
CHILLED MAINE LOBSTER SALAD avocado, creamy yuzu dressing, peppercress, cucumber gelee
GRILLED SASHIMI OF CHANTERELLE & SHIITAKE MUSHROOMS rosemary garlic oil, sesame froth, homemade soy
SEARED WAGYU PETIT STRIP LOIN 2 oz., tiny smoked potato, grilled onion, fresh wasabi
FOIE GRAS balsamic chocolate kabayaki, raisin cocoa pulp, sip of aged sake