Last weekend I was in Boston for my birthday and my family took me to Salts in Cambridge. The six of us enjoyed a perfectly wonderful evening there. Our waiter was very knowledgeable and we had plenty questions. I wish I could recall the wines! We had a pinot noir and a white from Alsace with our meals, and a lovely sparkling wine for a toast, while we perused the menu. Anyway, the guy knew his wine.
The amuse was pumpkin soup garnished with a browned butter/maple foam. The tiniest sprouts of amaranth on top of that. So delicate but full of flavor. Foam may be old hat for many, but it was my first experience.
My starter was the Salts Farm heirloom tomato salad. It was a very large portion of various colors, with more "micro herbs". A fabulous touch was a tiny scoop of tomato sorbet. My son requested an appetizer-sized sweet corn risotto, a big hit. Another hit was the rabbit stew with mushrooms.
My entree was the sirloin. It arrived perfectly rare and sliced, with a velvety oniony sauce, wild mushrooms and potatoes from Salts Farm. I heard references to the farm throughout the meal but never found out more about it. All of the vegetables were lovely, wherever they came from.
A show-stopper of a dish was a special that night, boned whole duck for two.(We saw it being served to a nearby table.) So my sister and daughter-in-law shared that. It had a gorgeous glaze and I wish now that I'd had a taste!
The desserts were the perfect endings for each of us. Mine was the lemon souffle tart with frozen lemon curd and huckleberry compote. Tart but sweet. A Happy Birthday cookie was added to the plate.
I think it was the chocolate truffle that had coffee foam that was so incredibly light you couldn't feel it in your mouth, except for an intense blast of flavor that my daughter-in-law described as a "breath" of coffee.
Anyway, what a meal! I haven't even touched on all the entrees, (Pacific sturgeon for my son and daughter, and ballotine of chicken for my son-in-law.) The meal was beautifully paced. We were told to relax and enjoy, and enjoy we did.
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