This gem is deceptively large with several kitchens and bars. Downstairs is tavern food, upstairs the menu is more involved. It is restaurant week in Boston, usually a dining mistake as that's when restaurants are filled with bloggers and foodies and reservations are hard to get.
We dined off the regular menu not the specials for the week. C had deviled duck eggs, and I had crab cakes. Both outstanding. A slaw made with apples and jicama made an outstanding side. For dinner C had salmon, with roasted brussel sprouts, and I had a grilled whole red fish. Because the chef had to remove some of the sauce as it had dairy, he came over with an extra dish of roasted veggies and fingerling potatoes cooked in duck fat. I am a sucker for whole fish, and this was perhaps the best piece of fish I've ever eaten.
We stopped and talked to the chef on our way out. The fish was caught that morning and was one of only 7 he could get for the day. He told us about some house made prosciutto from a farm in Iowa that will be on the menu next week. He visits all the farmers before using their food.
Simple and memorable, hopefully we can return sometime.
Love,
t&c
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