somervilleGM's Profile
What Does "Dr." Stand for in German Wine Lingo?
German winemakers are proud of their doctorate degrees in agriculture or viticulture. It is merely a title earned from doctoral study.
Are there "not to be missed" Rioja wines?
If you are at Roda you should go to Muga, they are practically next door to each other.
Winter Restaurant Week 2009
Yes, the prix fixe is offered every night and actaully constitutes the bulk of the menu. There are at least six choices for each course within the prix fixe. The regular a la carte menu is about 3 or 4 options each, apps and entrees, they are the signature dishes of the restaurant, also very delicious. If you haven't been, go to EVOO, you won't be disappointed!
Non-oaked red wine
In MA, there is a biodynamic Un-Oaked wine from Priorat in Spain, called Nita. it is a blend of Carinena, Syrah and garnacha. Some southern French vin de Pays are also unoaked but you need to be careful.
favorite prix fixe deals?
EVOO has a great tasting menu that changes nightly, 3 courses for $35. always a great meal!
new restaurant on harrison ave?
It is owned by the former owner of Taberna de Haro and there will be a Spanish specialty market next door.
Boston restaurants with low wine markups?
I can't beleive no one mentioned Central Kitchen in this dicussion. Consistently great food and ridiculously low wine prices. With the exception of Silvertones and Legal's, he is probably working on the lowest wine margins in the city. Which translates in to great deals on superb wines.
He doesn't get any special treatment or deals, he just wants to sell more wine and keep the list evolving, not a bad strategy. I don't care how much you mark up your wine but if you never sell a bottle, you aren't making any money, more sales volume is key.
Nantucket for new years
Hey Gallupsquare, what did you work out? If you have struck out let us know maybe we can give some more direction.
Winter Celebration Beers and Ales
The best I have tried recently is extremely hard to find even in massachusetts is cisco brewers "celebration" Some spice but rich and hoppy are better adjectives. Well balanced and delicious. May only be available on Nantucket though!
Love Magic Hat #9, Blue Moon, Hoegaarden, but need something new!
Try Dogfish Head Aprihop! A real step up from #9
Wine for a NYC wedding?
Falanghina is also a nice compliment to most pastas. I would agree with chardonnay if the dish is creamy and/or buttery
Lunch or dinner near Science Museum
The Helmand is also within walking distance. Dinner only though
Need Wine Pairings For Beef From The Resident Experts Please
I second 2002 Walter Clore, One of the best wines out of washington. Perfect pairing for a roast beef dinner. Good luck finding a bottle. I still have one cellering.
New Years Eve in Cambridge
Check out the NYE listings on Opentable.com.
Om is doing a prix fixe with wine pairings. Their second seating will include a toast. They are offering two levels of wine pairings the high end is including Krug(not clear which mark of Krug), which is IMO one of the finest champagnes. Om is also a fun place which would be nice for NYE.
Upstairs on the Square also offers a NYE prix fixe menu, not sure about a toast though.
BAY / CAPE SCALLOPS - WHAT, WHEN, WHERE
The best of these little gems are the Nantucket Bay scallops. I have only seen them on the island recently. Some Boston chefs will try and procure them, but they are only harvested by old school local fisherman who have held their permits for ages. If you see nantucket bay scallops try them you will not be disappointed, they are delicious. The commercial season started on nantucket November 1st and will be around usually until the end of January. This year is not a banner crop so prices are high (at least $20/lb.) and the supply may end sooner. Good Luck.
I have never had good luck with bay scallops from any other place. They are usually frozen and shipped from japan or china or some other non-specific place of origin.
After looking around I didn't see any restaurants boasting Nantucket Bay Scallops, I would look at Radius, Locke Ober, No 9, Grotto or Blue ginger. The chefs have some Nantucket ties and usually do some specials with these scallops when they are available.
Nantucket for new years
I want to clarify the oran mor commment. They are still open BUT under new ownership, Chris Freeman(formally of Topper's) and his wife. I feel (along with many locals agreeing) it just isn't the same.
And yes sfoglia is still there and open year round!
Nantucket for new years
One more I can't believe I forgot is the Ships Inn on fair st.
Nantucket for new years
I agree, the chef from Toppers took over and by most local accounts it has drastically declined in quality.
ISO good ice wine at trader joes
Andrew Rich Gewurztraminer Ice wine is also exceptional and should be available at a good wine shop, probably not at TJs though.
Nantucket for new years
The best restaurant on Nantucket IMO is Company of the Cauldron. I don't think that they will be open past this weekend(Christmas Stroll) but it worth a call.
American Seasons is a close #2.(May also be closed for the Season)
I have also had great meals at Black Eyed Susans. It is BYOB, great food in a funky small space.
The Languedoc, The Boarding House or The Pearl would be good choices. Cinco is also fun, nicely done tapas, not in town though, and a little pricey for small portions even by tapas standards.
Stay away from Jared Coffin House, Atlantic Cafe, Lobster Trap, Capn Tobeys and Arnos on Main.
Unfortunately, some of the great Year Round stand bys have closed for good (West Creek Cafe, Oran Mor)
Fancy Shmancy and tasty
I would try Salts. Very tasty but maybe lacking on the Fancy requirement. the dining room is VERY quiet and almost french country decor. Excellent service, and a great wine list.
I would also suggest OM in Harvard square. Very "experimental" menu choices, try the "bruleed" tuna app(if it still on the menu). The room is an over the top fancy space right down to the water wall at the entrance. Also a tremendous wine list.
A steakhouse without the stuffiness
I would be suspicious of the Met Club these days. The opening Chef, Jeffrey Fournier is no longer the chef, as far as I can tell. Most of the exciting dishes were his classics.
They do have a nice private room which would work for your group.
