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Restaurants & Bars 1

Viridian Restaurant long

brendan and angela morgan | Mar 27, 2006 09:12 AM

Ate dinner at Viridian on Friday night and have to say, it was amazing. We arrived at 7:20 for our 7:30 reservation and were seated immediatedly. The server took our drink order and brought us a basket of homemade breads. These were very good and served with a puree of olives and a pesto of arugala and walnuts. The server let us know about a special that evening, massachusets rabbit with peas and chervil, didn't order it but saw one on the table next to us, it looked fabulous. I ordered the scallop appetizer, which had watermelon, avocado and a basalmic reduction. This was amazingly good. The scallop was just seared and the play of temperatures was awesome, think hot and cold, crisp and creamy all at once. My wife had the arugala salad, which had blue cheese and duck confit in it. This was also very good. For entrees we had the lamb loin and the tuna. The lamb was marinated in garam marsala and served with a minted isreali cous cous and a little smear of harrisa and olive oil. This was delicious, well seasoned, serious food. I loved it. My wife had the rare seared tuna with salsa verde and white asparagus. Think italian salsa verde we were told by our server but what came out could have been art. 5 squares of perfectly seared, red tuna on a smear of pureed herbs, garlic and anchovies. It was so beautiful we didn't want to eat it, but we did :) We also had a side of grilled white asparagus and a side of roasted yellow potatoes.
This was not the first time we've eaten there. We went back in January and it was okay but not great. This time there was such an improvement we had to ask what was different. Our server explained that this guy started almost a month ago and he came from Bistro Bis. His name is Antonio Burrell and the staff seems as impressed as we were. I think the food was amazing and I only wish I'd heard of this guy before. Viridian is making great leaps forward and I will continue to make it a regular stop.

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