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Gargoyles dinner with Dedo chef


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Gargoyles dinner with Dedo chef

Linda W. | Jul 3, 2005 06:34 PM

Well, not *with* the chef - but he did prepare it. As previously stated, Jason Santos is temporarily at Gargoyles in Davis Square; seems to have made over the main menu (bar menu seems to have mostly stayed the same), and the makeover is definitely for the better! The bartender, Maureen, said she and a lot of regular patrons are hoping he stays at Gargoyles vs. going back to Dedo once renovations are done. Time will tell.

My friend and started out with their summertime sangria - not as sweet as Dali's version but just as good and very refreshing.

I enjoyed soft-shell crab for the first time last night - and I don't know what *ever* kept me from trying it before now! Absolutely wonderful with a slightly spicy BBQ sauce drizzle, peach caviar (all I saw was tiny, diced peaches, so I'm not sure what the "caviar" was) set on top of a small johnnycake. I'm now a new convert to the soft-shell crab crowd. :-)

My friend got pan-seared sugar-crusted scallops with bacon, tabasco-soaked cherries, set on a small bed of maple aioli. Incredibly good with all of the salty, sour, sweet, and tangy-hot flavors. One of the best items of the night.

My friend kept the scallop theme going, and chose the fricassee of three types of scallops with a mix of crushed buttermilk potatoes, grilled asparagus, and sweet potato beurre blanc. I only saw the bay and sea scallops; not sure what the third was. I tried this, and while it was OK, it just didn't cut it for me - the overall impression was rather bland, IMO.

I went with the hoisin & honey-glazed duck confit served with sweet sticky rice, mango, cashews, and a light coconut milk "sauce". This was absolutely WONDERFUL. I love duck, but duck confit (another "new to me") makes the duck meat incredibly tender. The sticky rice, mango and cashews all added a wonderful counterpoint to the crispy skin and the tender duck.

Other items on the new menu caught my interest, and I'm hoping to get back to try both the Ricotta & Parmesan Ravioli and the Kurobuta pork apps, as well as the ribeye with gnocchi and the garlic polenta.

Too full for dessert, although we did manage a snifter of Licor 43, a vanilla brandy, and some coffee.

Here's hoping that Jason stays on at Gargoyles. I've always enjoyed this restaurant but the new menu has been long in coming for some new tastes for this favorite place.


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