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Boston dishes so rich, they will send you to the boneyard.

Bellachefa May 24, 2014 09:24 AM

Last night, Sorellina's soft polenta side with parm

Scampos Lobster Pizza

and you?

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  1. m
    mkfisher RE: Bellachefa May 24, 2014 09:43 AM

    The pork sandwich at State Park.

    1. hotoynoodle RE: Bellachefa May 24, 2014 10:01 AM

      esk's salad that includes sweetbreads, lardons, hazelnuts and a poached egg.

      but... lettuce, amirite?

      1. Bob Dobalina RE: Bellachefa May 24, 2014 10:40 AM

        Zo's pork gyro
        Chacarero sandwich

        Both are prohibitive of getting any work done in the afternoon.

        4 Replies
        1. re: Bob Dobalina
          bizkat RE: Bob Dobalina May 25, 2014 09:52 AM

          Also near Zo's: Cafe Latina's roast pork with crispy skin.

          1. re: bizkat
            mkfisher RE: bizkat May 25, 2014 09:54 AM

            Cafe Latina has been closed for quite some time. Team is at Discovery Cafe in Kendall.

            1. re: mkfisher
              bizkat RE: mkfisher May 25, 2014 03:36 PM

              sorry to hear.

              1. re: mkfisher
                jgg13 RE: mkfisher May 26, 2014 06:57 AM

                A not quite as good (and sometimes nowhere near as good - it varies) version can be had as the friday special there. No tostones, no sauce, the rice isn't quite as good, the pork can approach the old pork but almost never succeeds. Portions are smaller and prices are higher.

                That said, they a) exist and b) are 2 blocks from my work. I dig it.

          2. p
            phatchris RE: Bellachefa May 24, 2014 11:38 AM

            Lobster Roe Noodles at ICOB and the Gorgonzola Gnocchi at Grotto.

            9 Replies
            1. re: phatchris
              opinionatedchef RE: phatchris May 25, 2014 08:40 PM

              yes, that gnocchi takes the prize!

              1. re: opinionatedchef
                Bellachefa RE: opinionatedchef May 27, 2014 09:06 AM

                I was trying to remember if I have had Gorgonzola Gnocchi, as it is such a strong flavor. Once I saw the description on the menu, I think it works, and I think I had it years ago. Not sure.

                However, something really bothered me. At the top of the menu they say

                "Please choose one option from each course for $40 (No sharing or splitting)"

                REALLY???? No Sharing??? I can understand no splitting, but being told not to share a bite with your dinner companion? Maybe they mean that two people cannot share one prix fix dinner, but really, how often does that occur, that they would choose to introduce their menu with this rule? Makes me reconsider the restaurant group as a whole.

                1. re: Bellachefa
                  hotoynoodle RE: Bellachefa May 27, 2014 09:20 AM

                  obviously they don't mean trading bites. :)

                  as somebody who worked more than enough restaurant weeks and in places that had prix-fixe menus, YES, people try to split one of those meals often. it's incredibly tacky.

                  sorry if it's off-putting to you, but it's an unpleasant reality.

                  1. re: hotoynoodle
                    Bellachefa RE: hotoynoodle May 27, 2014 09:30 AM

                    sorry if my opinion is off-putting to you, but I completely disagree with you. Your example of restaurant week menus is irrelevant in this instance.

                    Grotto has chosen to make their opening statement of hospitality on top of their regular menu. That is the only thing obvious to me. No smiley face inserted. That choice is an unpleasant reality.

                    1. re: Bellachefa
                      MC Slim JB RE: Bellachefa May 27, 2014 09:31 AM

                      There are less obvious ways to achieve the same result. An asterisk pointing to a note at the bottom of the menu with "Plate sharing / splitting charge: $30", maybe.


                      1. re: Bellachefa
                        QuakerInBoston RE: Bellachefa May 27, 2014 09:32 AM

                        Grotto stores and serves its wines at room temp, which can exceed 80 in the summer. Their (not-so-great) food and service pale in comparison to that travesty.

                        1. re: Bellachefa
                          Chris VR RE: Bellachefa May 27, 2014 09:37 AM

                          What are you disagreeing with, that people would try to share a prix fixe menu? I'm absolutely sure that it happens.

                          Now, I don't know that it's intended to be schmucky/cheap.... I find that a full 3 or more course menu is really too much food for me and I'd actually really like to share a menu with my husband than to end up with leftovers. No matter how yummy they may be, I don't always want to cart them around. But I wouldn't try to do it on a prix fixe, mostly because I have been back of house and I know that's not expected or profitable.

                          1. re: Chris VR
                            QuakerInBoston RE: Chris VR May 27, 2014 09:49 AM

                            I'd guarantee in most cases it's meant to be cheap. When two diners come into a restaurant and split what they would consider a standard meal (appetizer, entree, dessert) across two people they are certainly losing money if that table could have gone to other diners who would have paid for a full meal each.

                            1. re: QuakerInBoston
                              Chris VR RE: QuakerInBoston May 27, 2014 10:03 AM

                              You're probably right but to give people benefit of the doubt, so many people these days have had bariatric surgery that I am sure that's a factor more often than you'd think (that's not the case with me, I just get full really quickly... I loved my meal at e in Las Vegas but it was torture getting those last courses down.)

                2. greygarious RE: Bellachefa May 24, 2014 11:47 AM

                  Jasper White's pan-roasted lobster at Summer Shack. The recipe has been published but I avoid looking at it since I fear knowing how much butter is in that out-of-this-world sauce!

                  1. C. Hamster RE: Bellachefa May 24, 2014 12:53 PM

                    Bone marrow at Toro

                    1 Reply
                    1. re: C. Hamster
                      hotoynoodle RE: C. Hamster May 24, 2014 01:13 PM

                      citizen's serves its hanger steak with bone marrow butter. and fries. :)

                    2. n
                      Northender RE: Bellachefa May 24, 2014 01:41 PM

                      Mushroom soufflé at Il Capriccio; Ravioli with dropped egg at Prezza

                      3 Replies
                      1. re: Northender
                        Bellachefa RE: Northender Jun 21, 2014 09:33 AM

                        Prezza - I miss their old version with black truffles! The first time I ordered one, I then ordered another. Two perfectly decadent egg raviolis sauced perfectly yolk running.

                        1. re: Bellachefa
                          MC Slim JB RE: Bellachefa Jun 21, 2014 09:37 AM

                          I still like that dish, but agree that the truffle-topped version was quite superior. I imagine it didn't sell.


                          1. re: MC Slim JB
                            Bellachefa RE: MC Slim JB Jun 21, 2014 09:43 AM

                            offtopic - nice spread in Improper - congrats

                      2. MC Slim JB RE: Bellachefa May 24, 2014 02:00 PM

                        Radiatore over a ragù of braised veal breast and Gorgonzola dolce at Pastoral. Their oxtail and Toulouse sausage is another killer.

                        Banh mi at Moody's

                        Buta ramen at Yume Wo Katare

                        Slow-roasted brisket at Park

                        Lamb neck at Alden & Harlow

                        Gnocchi with short ribs, mushrooms, and Gorgonzola at Grotto

                        Pork three ways at Craigie on Main

                        Marrow, smoked tongue, and horseradish pizza at Coppa

                        Braised pork belly and kidney beans at Shojo

                        Osso bucco Milanese at Rino's Place

                        Rack of wild boar at Erbaluce

                        Epic pot roast at Grill 23

                        Haxe at Bronwyn

                        Goat curry at Darbar

                        Sweet potato quesadilla at Root

                        Lamb belly at Puritan & Co. (not on current menu)

                        Pork belly with cannellini bean ragout at Kirkland Tap & Trotter

                        Been a while since I had one, but prime rib at Durgin-Park. There's something called a Durgin cut now for $50; I suspect I'd do with the Yankee at $32.


                        7 Replies
                        1. re: MC Slim JB
                          tatsu RE: MC Slim JB May 24, 2014 09:42 PM

                          Glad to see the Gohst on your list. Wow, I never thought goat was as good as lamb but that changed everything for me.

                          1. re: tatsu
                            Aromatherapy RE: tatsu May 25, 2014 06:00 AM

                            The spiced brains in butter at Darbar. Holy cats, that's rich.

                            1. re: Aromatherapy
                              linguafood RE: Aromatherapy May 27, 2014 10:02 AM

                              Spiced brains. Man, I need to remember that for my next trip to Boston.

                              1. re: linguafood
                                Taralli RE: linguafood May 27, 2014 10:11 AM

                                Lol, we have them annually on Halloween

                                1. re: Taralli
                                  linguafood RE: Taralli May 27, 2014 10:14 AM

                                  Really? Not sure I could eat those only once a year....

                          2. re: MC Slim JB
                            Boston_Otter RE: MC Slim JB May 27, 2014 01:25 PM

                            I'd also add the gnocchi and the blutnudlen at Bronwyn. Along with the haxe, all are delicious, but oh so heavy.

                            1. re: MC Slim JB
                              Nab RE: MC Slim JB May 28, 2014 08:48 AM

                              reminds me of the braised lamb neck that was on an earlier menu at West Bridge - so so sticky

                              and also the nihari at Darbar is a bellybomb too

                              a rather marginal bo kho I had that was a completely congealed block of gelatin the next day when pulled from the fridge - mighta been Pho Basil

                            2. b
                              Bellachefa RE: Bellachefa May 25, 2014 03:39 PM

                              Chocolee's hot chocolate beignets.

                              1. q
                                QuakerInBoston RE: Bellachefa May 27, 2014 08:54 AM

                                Foie Gras "Butter" served with toast points and jam at Menton.

                                2 Replies
                                1. re: QuakerInBoston
                                  Bellachefa RE: QuakerInBoston May 27, 2014 08:56 AM

                                  what kind of jam?

                                  1. re: Bellachefa
                                    QuakerInBoston RE: Bellachefa May 27, 2014 09:04 AM

                                    There were a variety served (at least 2 or 3), but I'm not recalling the exact types. It was overly decadent!

                                2. Chris VR RE: Bellachefa May 27, 2014 09:39 AM

                                  Not totally a dish, but anything bigger than the smallest size of hot chocolate at LA Burdick is impossible to drink, IMO. Even the smallest size has me in richness overload by the end.

                                  11 Replies
                                  1. re: Chris VR
                                    Bellachefa RE: Chris VR May 27, 2014 09:53 AM

                                    I've never had it. But admit, even on a cold day in Dumbo, Brooklyn, a single wicked hot chocolate at Jaque Torres was enough to warm 3 of us. Love a thick hot chocolate, but really a couple of sips is all I can handle!

                                    1. re: Bellachefa
                                      Chris VR RE: Bellachefa May 27, 2014 10:04 AM

                                      I'm honestly surprised they sell it in anything larger than the small size, it's that rich. But sharing it is a good idea!

                                    2. re: Chris VR
                                      Bugsey34 RE: Chris VR May 27, 2014 01:06 PM

                                      I totally agree. I must be getting sent off the boneyard soon because I have eaten many of the above dishes and countless others that people call "rich" and I just call "good". But the hot chocolate at LA Burdick, which I think is really heavy cream with chocolate, is the most decadent of them all. That's not to say I wouldn't finish one.

                                      1. re: Bugsey34
                                        hungrytommy RE: Bugsey34 May 28, 2014 04:40 PM

                                        I could not agree more. It is so rich!! I can drink it but my sips are really small. A mouthful of that hot chocolate is hard to swallow.


                                      2. re: Chris VR
                                        Parsnipity RE: Chris VR May 27, 2014 01:53 PM

                                        Although it is no longer on the menu, you can still get a "demi" which is a dixie-cup size (maybe 4 oz?) serving of their magic chocolate potion.

                                        For true calorie overload, their frappe is pretty amazing.

                                        1. re: Chris VR
                                          Madrid RE: Chris VR May 27, 2014 02:52 PM

                                          yep, I made the mistake of taking three pre teen girls there for a special treat once. We had to get extra cups and dilute them with hot milk over and over, and these chocolate lovers couldn't drink it (their mother did!). At least we got some pastries they liked.

                                          It reminds me of the hot chocolate in Spain that is so thick you can stand up a spoon in your cup. But in Spain, it is not so rich, and very, very good. Drinkable, or eatable, with churros.

                                          1. re: Madrid
                                            Chris VR RE: Madrid May 28, 2014 06:51 AM

                                            I think it's as rich as I've had in cafes in Spain, but it works in Spain because it usually comes in small demitasse cups, and you have a place to sit and leisurely dip churros into it. Getting a seat at Burdick's often feels like winning the lottery, and I always feel like I need to gulp and run out of deference to the horde of people eying my seat. More often, I end up having to stroll and sip, which just doesn't work with that sort of thick and rich drink.

                                            1. re: Chris VR
                                              StriperGuy RE: Chris VR May 28, 2014 07:40 AM

                                              I think the Burdick's stuff is richer than the typical Spanish version which I believe is thickened with flour or some other starch.

                                            2. re: Madrid
                                              Parsnipity RE: Madrid May 28, 2014 11:51 AM

                                              If you do have leftovers and you put it in the fridge, it becomes a solid. Delicious cold and eaten with a spoon...

                                              1. re: Parsnipity
                                                bear RE: Parsnipity May 28, 2014 01:57 PM

                                                Ooohhh, nice tip. Of course, Burdick's leftovers aren't usually on my horizon.

                                                1. re: Parsnipity
                                                  Jenny Ondioline RE: Parsnipity May 28, 2014 02:37 PM

                                                  I guess that's why I'm not a fan: it just tastes like you're eating melted ganache to me.

                                            3. s
                                              ScotchandSirloin RE: Bellachefa May 27, 2014 12:24 PM

                                              Queens Pastry at Bread and Butter

                                              1. m
                                                meeps2002 RE: Bellachefa May 27, 2014 01:41 PM

                                                Trying to think of the single dish that just makes me close my eyes and hope it never ends...

                                                Trattoria Di Monica's Fettuccine Nero Con Caposante

                                                9 times out of 10 at a restaurant I will try something new, not here.

                                                and for a glutton night ... PICCO's Alsatian Pizza

                                                1. Disneyfreak RE: Bellachefa May 28, 2014 08:30 AM

                                                  Is it wrong that I bookmarked this thread for reference for an upcoming trip to Boston? ;-)

                                                  1. t
                                                    TimTamGirl RE: Bellachefa May 28, 2014 10:09 AM

                                                    Tupelo's brunch perfection, 'The Dude': fried chicken, biscuits with sausage gravy, and scrambled eggs. My gf and I usually split it and add a side of their beautiful ham and cheese grits and the salad with cornbread croutons. Heaven.

                                                    2 Replies
                                                    1. re: TimTamGirl
                                                      Bellachefa RE: TimTamGirl May 28, 2014 10:43 AM

                                                      Oh I love bisquits and gravy. Haven't had it in years. From the pictures, just a side of that and a slice of pecan pie would send me straight to the boneyard. I am now craving both!

                                                      1. re: TimTamGirl
                                                        mkfisher RE: TimTamGirl May 28, 2014 03:11 PM

                                                        This reminds me... The bacon fat biscuits with fried chicken, eggs, bacon and sausage gravy at Commonwealth definitely belongs on this list.

                                                      2. j
                                                        Jerezhound RE: Bellachefa Jun 4, 2014 04:59 PM

                                                        Prune-stuffed gnocchi with seared foie gras and vin Santo glaze at No. 9 Park. Winner.

                                                        1 Reply
                                                        1. re: Jerezhound
                                                          Bellachefa RE: Jerezhound Jun 21, 2014 09:38 AM

                                                          That's a dish I wanted to love but didn't fall for. Now the lobster gnocchi with peas they used to serve at the bar, we would share it and be over the moon. I miss the old bar menu at No.9

                                                        2. black_lab RE: Bellachefa Jun 4, 2014 05:09 PM

                                                          Porchetta Sandwich from Pennypacker's

                                                          1. k
                                                            kateeats RE: Bellachefa Jun 5, 2014 09:09 AM

                                                            The lobster bucatini pasta dish at Steele and Rye. Holy s, it's good, and so rich!
                                                            Also the Croque Madam (??) at Marliave...I got it once and only ate half, but wished I were wearing looser pants so I could finish it!

                                                            1 Reply
                                                            1. re: kateeats
                                                              Bellachefa RE: kateeats Jun 5, 2014 09:28 AM

                                                              those rarebits are pretty sinful too.

                                                            2. b
                                                              Bellachefa RE: Bellachefa Jun 21, 2014 09:06 AM

                                                              the beans at Formaggio Kitchens saturday bbq. So rich, so sweet so savory, they should rename them Graveyard Beans. Also, they upped their game on cornbread. Haven't had it that good since The Boulders in AZ 22 years ago.

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