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Restaurants & Bars

Good eats

Joanie | Aug 18, 2004 12:16 PM

Mon. was "Tony's Big Night" at Rouge (on Columbus Ave.) to welcome the new chef. It was really good and a good deal at $35 for a cocktail hour (just fair white sangria), smoky but sweet chicken wings and fried tostadas (is that the right word?, little round discs w/ avocado sauce). First course was chilled cucumber soup w/ salmon tartar then poached shrimp with fried plantain crisps and a great garlicky clump of avocado. Entree was either lamb shank which looked bountiful or the mahi mahi w/ ginger rice, more avocado, sweet plaintains and a great glaze on the fish. Dark flourless choc. cake was okay but overall, a fine meal. Except someone in the kitchen needs to put his cap on tighter to prevent fly away hairs.

Sun. was the 3 course deal at Bomboa (behind the Hard Rock) for $30 where you get a choice of 2 apps, 4 entrees ($5 surcharge for scallops) and 3 or 4 desserts (they were out of one that nite). Had a strawberry kiwi martini which was tasty but too sweet to eat with dinner. Salad was beautiful and mussels w/ black beans had a great sauce. I chose the crispy skinned sea bass w/ bacon, greens and some sort of big fat bean which was great. My taste of the steak frites was good as well altho my friend thought the fries were overly salty. The bread pudding was amazing, not crazy about the choc. dough balls my friend got (can't remember the latin name for them). I like the zebra print in that room but it was so dark in there, good thing we got in when it was still evening and I could see the menu.

Finally tried Virginia's in Brookline Village for a fancied up BLT. Excellent applewood smoked bacon w/ basil mayo on a great baguette for $5.25. Can't wait to try other things.

And you may think I'm crazy, but try the scallion pie at the Brigham Circle Chinese joint on Huntington Ave. A small one is $2.50 which is the size you get anywhere else and it was pretty light and crisp with a good onion taste. Hit the spot, even cold. Well, it should obviously be eaten fresh out of the pan.

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