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Boston Area Beef Corned Beef

When I swoon over Corned Beef, Eastern Standard Deserves a Shout Out

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When I swoon over Corned Beef, Eastern Standard Deserves a Shout Out

heWho | Mar 18, 2008 12:55 PM

After attending an event at BU last night, my wife and I made it over to Eastern Standard for a late-ish dinner. It was my first time there, I've been looking for an excuse to go and this was perfect.

We started with cocktails. I had a sazerac which was phenomenal. A perfectly balanced drink, just the right amount of Pastis, with a fantastic, large twist to round everything out. My wife had a Mint Julip which was very good, but far too small. As it should be, it was packed with crushed ice, but was served in a lowball glass. At $10 I could've easily finished it in 3 sips, but that was the lone disappointment of the night.

My wife got a couple of apps including the lobster crepes, which were more like an eggroll served in crepe instead of a typical eggroll shell. It was really good, very nice flavors, just the right amount of lobster. Next up she had the ham and gruyere mac and cheese which was one of the best takes on the dish I've had. It had a great breadcrumb topping, was cheesy without being too cheesy, and kept us warm on a chilly night.

But the clear winner of the night was a special, the Guinness braised Corned Beef. Like most, I'm used to somewhat tough, very salty, lacking in flavor corned beef. This couldn't be further from my Grandma's boiled, bewildered dish. It was soft and tender, with a rich flavor from the braising liquid. The fatty pieces were devine (I've never said that about corned beef), and the meatier pieces were nicely softened from the braise. It was served with small, whole carrots, small red bliss potatoes and cabbage. It could've used more cabbage, but that's a very small bone to pick. If this were a regular menu item, I'd order it again in a heartbeat. I was hesitant to even try it, being that it was my first time at Easter Standard, but this dish was a knock-out.

Service was a bit sparse, but very friendly with some great advice on what to choose. The manager came over twice during the meal and we chatted a bit about my sazerac, it was clear that he knew his cocktails and was enthusiastic to share. He recommended I move right into a Prospect Park for my next drink, which I did happily. It was another great, rye-based drink.

I'm mad at myself for not making it over there sooner, but I'll be back to Eastern Standard shortly. I have visions of sipping great cocktails on their patio on a warm night after a Red Sox game.

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