This blog hosted here on Blogger has worked well for a while, but I've moved the Boston Food Fan site to BOSTON FOOD FAN dot com so that it's a cleaner and clearer destination for Boston foodies.
Please adjust your bookmarks.
Thanks!
Jeff
Brasserie Jo Boston - Media Dinner
When you walk up to Brasserie Jo - at the Colonnade Hotel in Boston’s Back Bay - you’re likely not expecting the classic brasserie because the facade of the hotel is standard concrete in a grid pattern. As senior management explained, many people are surprised by what they get when they come through the door.
So, what do you get at Brasserie Jo? Have you been to Paris? That’s pretty much in a nutshell. Walk in the door and you can speak French to the person at the host stand to start your experience. Then, looking at the standard menu items like the amazing sandwiches and dishes can make even the most stoic person swoon.
In fact, on more than one occasion the other night I heard diners say the food was so good they wanted to weep for joy. It's a gem in the midst of an unassuming block across from the Prudential Center Building. And I recommend you visit soon.
Menu and descriptions are BELOW the photos...
But isn't that putting the cart before the charcuterie? It is. What occurred the other night was the Brasserie Jo Media Dinner where 25+ local newspaper folks and bloggers were invited to try out the menu and taste mini martinis. Here's how it went...
First, the menu -
First CoursePan Seared Diver ScallopVanilla Beurre Monte, Butternut Squash, Confit FennelWine Pairing: Francois Villard Viogner
Second CourseFrisee SaladPoached Quail Egg, Brioche, Banyuls Glazed LardonWine Pairing: Louis Boillot Cremant de Bourgogne Rose
Third CourseSablefishSaffron Fumet, Mussels, Pommes BoulangereWine Pairing: Domaine Ferret Pouilly-Fuisse
Fourth CourseBeef Tenderloin En CrouteWild Mushroom, Parsnip Fondant Potato, Mustard Greens, Thyme JusWine Pairing: Chateau Greysac
Cheese Course
Bleu d’Auvergne Pot de CremeTomato Marmalade, PearWine Pairing: Pierre Sparr Riesling
Dessert
Caramelized Pumpkin TartSalted Caramel Ice Cream, Almond BrittleWine Pairing: Renwood Orange Muscat
Add to that some energetic chatter; martinis that tasted like blueberries, carrots, cucumbers and apples; new friendships; and Chef Nick fawning over each dish as a proud father would do with a newborn; and you get the full measure of the evening.
Take a look at some of the photos. Read some of the dish descriptions. Then take my advice from paragraph three and visit soon if you've never been. You'll be pleasantly rewarded.
All-Star Sandwich Bar - Cambridge, MA
8.18.2011
What’s for lunch? I’ve heard that for years - more so when we were in a full production schedule for NomX3 - but I still hear it today from people who want to know what’s on my plate. Well, the other day I got three plates and they were all interesting, inspiring and tasty.
Who - I sat down with executive chef and co-owner Johnny Diamantopoulos. He insisted that I try three sandwiches, but let me choose. He and his brother Kosta have been running the store for three years and they're loving every minute of it. In fact, Johnny is enjoying it so much because his position as chef allows him to "give people some great food" made of quality ingredients and "integrity".
Let’s get to the essentials...
Where - I scooted over to All-Star Sandwich Bar in Cambridge. You can find them online and on Facebook and Twitter. They're at 1245 Cambridge Street in Cambridge and their phone is 617-868-3065.
What - Lunch - of course. I was there to try some sandwiches. Especially because Mike Langford is always crowing about how he knows the world's best five sandwiches. I want to join him in making a 'best-sandwich' list.
Why - The real reason behind the visit was a call from a restaurant rep who wanted to tell me about the newest offerings at All-Star Sandwich Bar. She said they were doing street food with a twist. Putting great tastes between some bread and selling it at the restaurant. Turns out, the sandwiches I tried the other day were none of the new ones (although see below where I pasted a description from her email).
Who - I sat down with executive chef and co-owner Johnny Diamantopoulos. He insisted that I try three sandwiches, but let me choose. He and his brother Kosta have been running the store for three years and they're loving every minute of it. In fact, Johnny is enjoying it so much because his position as chef allows him to "give people some great food" made of quality ingredients and "integrity".
So, let's get eating.
When I walked into the shop I noticed beer taps. That's right. Even though it was lunch, I was very pleased to see BEER on the menu. What is a good sandwich without a cold, crisp beer? I went with iced tea for my lunch beverage, but I vowed to return and sample the beers.
In an active dining area with about 15 tables, you can hear the music playing and chatter from behind the sandwich counter. Folks return regularly and definitely have their own favorite sandwiches. On a menu that boasts a couple dozen offerings - and a daily special sandwich each weekday - there's plenty to get your attention.
What got my attention was the Atomic Meatloaf Meltdown; the Cubano; and the Cheese sandwich. Here's their description (from the menu) and my take on each.
Atomic Meatloaf Meltdown
Grilled meatloaf, jack cheese, Inner Beauty hot sauce, red-onion jam, on grilled sourdough bread.
This is now in my top five sandwiches of all time. The meatloaf was thick, but even with the grilling it broke apart nicely and was definitely meaty. There was just the right amount of cheese and the grilled bread gave me a tasty vehicle on which to taste the entire symphony of food. What I really liked best about this sandwich was that the hot sauce and the jam played nicely together and gave my mouth a little tingle. Certainly not overpowering, but complemented the meat perfectly. I think that this is a sandwich that combines both some soul and some comfort. I know it did for me.
Cubano
Virginia baked ham, Mojo braised pork, jack cheese, Swiss cheese, dill pickle, cilantro aioli and Dijon mustard, on pressed french loaf.
It was messy and overstuffed. If you're used to getting a Cuban that is a thin tortilla with scant amounts of meat, this isn't it. There was enough pork on that sandwich to make a second sandwich if I'd been so inclined. The pickle was sliced lengthwise and the mustard and aioli were slathered on. While I resorted to eating it with a knife and fork, it was perfectly balanced from a flavor perspective. The one thing I might have looked for was a little bit seasoning on the pork, but the salt of the ham and the vinegar of the pickle and tang of the mustard made up for that.
Cheese
Herb-roasted beef, Fontina cheese, Applewood smoked bacon, watercress, balsamic tomato-onion jam, roasted garlic parmesan, pressed on Ciabatta.
Here's where I got confused. When talking with Johnny, I selected the Cheese sandwich and he immediately asked if that was too much meat for me. Especially because I had meatloaf, the Cubano and then this sandwich. I said no, because when reading the menu I thought a cheese sandwich was like a grilled cheese. Not so, mon frere. The cheese sandwich at All-Star is like a roast beef sandwich with the works. The taste was great and the roast beef was done just past medium rare (great consistency), and the cheese and jam definitely come to play. It's maybe best compared to an upscale steak and cheese.
Essentially, something Johnny said to me when I first arrived made total sense when thinking about how these sandwiches were crafted/developed. He said his style of cooking starts with a passion and comes from the heart (so he's thinking about ingredients and the sandwich concept), then it goes to the mind (because he has the imagination to put a new twist on old favorites), and then to the hand (which is his skillset of combining ingredients for balance and taste).
Each of the sandwiches I had met that description and I was pleased to have had the opportunity to have a lunch at his restaurant.
Random notes...
The side for each sandwich was a tiny bowl of cole slaw and a pickle. Both were fresh and crisp.
I didn't have the fries, but they looked good and easily 50% of the diners ordered them, so they must be a favorite.
I saw Poutine on the menu. Made me smile.
Johnny brought out a buffalo chicken finger that was tender and tasty. The sauce had a hint of honey and enough heat to get your attention, but not too much to run your taste buds. I thought the sauce would be great on a pulled pork sandwich. Maybe next time.
The store gets big points for staff attention, beer taps and inventive sandwiches.
The store loses a half a point for the combination of location (not anything they could change now) and the price of a sandwich. Each was around $9 or $10 before adding fries and/or a drink. That puts your lunch bill around $18 a head after tip. While it's worth the price, I felt I should mention it.
Here's that info on the other sandwiches and another photo of Johnny and the kitchen crew.
Greece
Mexico
Korea
China
Where do you want me to go next? Leave your notes in the comments - and follow me on Twitter at @BostonFoodFan.
When I walked into the shop I noticed beer taps. That's right. Even though it was lunch, I was very pleased to see BEER on the menu. What is a good sandwich without a cold, crisp beer? I went with iced tea for my lunch beverage, but I vowed to return and sample the beers.
In an active dining area with about 15 tables, you can hear the music playing and chatter from behind the sandwich counter. Folks return regularly and definitely have their own favorite sandwiches. On a menu that boasts a couple dozen offerings - and a daily special sandwich each weekday - there's plenty to get your attention.
What got my attention was the Atomic Meatloaf Meltdown; the Cubano; and the Cheese sandwich. Here's their description (from the menu) and my take on each.
Atomic Meatloaf Meltdown
Grilled meatloaf, jack cheese, Inner Beauty hot sauce, red-onion jam, on grilled sourdough bread.
This is now in my top five sandwiches of all time. The meatloaf was thick, but even with the grilling it broke apart nicely and was definitely meaty. There was just the right amount of cheese and the grilled bread gave me a tasty vehicle on which to taste the entire symphony of food. What I really liked best about this sandwich was that the hot sauce and the jam played nicely together and gave my mouth a little tingle. Certainly not overpowering, but complemented the meat perfectly. I think that this is a sandwich that combines both some soul and some comfort. I know it did for me.
Cubano
Virginia baked ham, Mojo braised pork, jack cheese, Swiss cheese, dill pickle, cilantro aioli and Dijon mustard, on pressed french loaf.
It was messy and overstuffed. If you're used to getting a Cuban that is a thin tortilla with scant amounts of meat, this isn't it. There was enough pork on that sandwich to make a second sandwich if I'd been so inclined. The pickle was sliced lengthwise and the mustard and aioli were slathered on. While I resorted to eating it with a knife and fork, it was perfectly balanced from a flavor perspective. The one thing I might have looked for was a little bit seasoning on the pork, but the salt of the ham and the vinegar of the pickle and tang of the mustard made up for that.
Cheese
Herb-roasted beef, Fontina cheese, Applewood smoked bacon, watercress, balsamic tomato-onion jam, roasted garlic parmesan, pressed on Ciabatta.
Here's where I got confused. When talking with Johnny, I selected the Cheese sandwich and he immediately asked if that was too much meat for me. Especially because I had meatloaf, the Cubano and then this sandwich. I said no, because when reading the menu I thought a cheese sandwich was like a grilled cheese. Not so, mon frere. The cheese sandwich at All-Star is like a roast beef sandwich with the works. The taste was great and the roast beef was done just past medium rare (great consistency), and the cheese and jam definitely come to play. It's maybe best compared to an upscale steak and cheese.
Essentially, something Johnny said to me when I first arrived made total sense when thinking about how these sandwiches were crafted/developed. He said his style of cooking starts with a passion and comes from the heart (so he's thinking about ingredients and the sandwich concept), then it goes to the mind (because he has the imagination to put a new twist on old favorites), and then to the hand (which is his skillset of combining ingredients for balance and taste).
Each of the sandwiches I had met that description and I was pleased to have had the opportunity to have a lunch at his restaurant.
Random notes...
The side for each sandwich was a tiny bowl of cole slaw and a pickle. Both were fresh and crisp.
I didn't have the fries, but they looked good and easily 50% of the diners ordered them, so they must be a favorite.
I saw Poutine on the menu. Made me smile.
Johnny brought out a buffalo chicken finger that was tender and tasty. The sauce had a hint of honey and enough heat to get your attention, but not too much to run your taste buds. I thought the sauce would be great on a pulled pork sandwich. Maybe next time.
The store gets big points for staff attention, beer taps and inventive sandwiches.
The store loses a half a point for the combination of location (not anything they could change now) and the price of a sandwich. Each was around $9 or $10 before adding fries and/or a drink. That puts your lunch bill around $18 a head after tip. While it's worth the price, I felt I should mention it.
Here's that info on the other sandwiches and another photo of Johnny and the kitchen crew.
Vietnam
Banh Mi of Soy-Tangerine Glazed Salmon with Avocado, Carrots, Cucumbers, Sesame Spinach and Sweet Potato-Sriracha Aioli on Grilled Baguette
Greece
Gyro of Yogurt & Citrus Marinated Grilled Chicken with Sheep’s Milk Feta, Tomatoes, Onions and Tzasiki Sauce on Grilled Flat Bread
Santorini, Greece (vegetarian)
Oregano-Infused Tomatoes with Feta , Baby Spinach and Eggplant Pesto on Rosemary Focaccia
Mexico
Torta of Honey-Pasilla Chile Roasted Pork Loin with Queso Blanco Fondue, Grilled Chorizo, Shredded Iceberg Lettuce, Fried Poblano Peppers,
Crema Mexicana and Salsa Verde on Grilled Telera Bread
Korea
Kalbi (back by popular demand from 2010) of BBQ Braised Short Ribs with House-made Kim Chee, Crispy Won Tons, Fried Egg and
Wasabi-Yuzu Ranch Dressing on Black Pepper Brioche.
China
Chinese 5 Spice Slow-Roasted Baby Back Rib with Soy-Plum Glaze, Crispy Daikon Slaw, Ginger- Shitake Tapenade and Miso Aioli
Where do you want me to go next? Leave your notes in the comments - and follow me on Twitter at @BostonFoodFan.
Upcoming Restaurant Week - Boston
8.16.2011
It is Restaurant Week Boston this week, so I'll be dining at Morton's in the Seaport; All-Star Sandwich Bar in Inman Square, Restaurant Fiore in the North End and Brasserie Jo at the Colonnade Hotel.
Expect to see some posts here and then some over at WWJCE.
Oh, on deck is a plan for me to incorporate that blog into Boston Food Fan so you get all the tasty goodness in one spot.
Let me know where you'd like me to eat, if you'd like to join me for a meal, and what you'd like to see on this blog.
Expect to see some posts here and then some over at WWJCE.
Oh, on deck is a plan for me to incorporate that blog into Boston Food Fan so you get all the tasty goodness in one spot.
Let me know where you'd like me to eat, if you'd like to join me for a meal, and what you'd like to see on this blog.
My first Morton's Experience - WOW.
8.15.2011
OK. I'm currently sitting at Morton's Steakhouse in Boston's Seaport District as part of our restaurant-week whirlwind, and I'm stunned. I ordered a bottle of Chimay after hearing about it from the bartender and was really excited to drink it.
It's poured, it's in front of me, and I am less than thrilled. I have a thing about hops. And while this beer was so great in aroma, it was really hoppy in its finish. Now, here's the crazy and great part. When the bartender asked how I liked the beer I told him the truth. I said it was much too hoppy for me and he said, OK, what would you like?
Then he took the beer away and brought me a better beer. That is service, attention to detail and caring for your customer. I had even - before ordering the beer - made a joke about buying an oversized beer being a commitment if I hated it.
So, if you're ever in Boston or any major city that has a Morton's, go there. You will be pleased. I am.
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