Our First Pandemic Dining Experience At 75 On Liberty Wharf

Well, we finally enjoyed our first dining out venture since this whole pandemic nightmare began so we thought we'd share the story of that whole experience.  It was a beautiful, warm night at 75 On Liberty Wharf, our chosen spot and we could not have looked forward to it more.  

Signs are posted at the entrance of most restaurants regarding safe spacing, hand sanitizing, etc.  We can'stress enough that advanced reservations are required.  You can't walk up and get a table and we saw dozens of people attempting to do so turned away, many of them not even wearing face coverings of any kind.  So, one really has to play by the rules for the safety and welfare of all and it was encouraging to see that those rules are being enforced and taken seriously.  We've waited a long time (well over 100 days) to be able to do something we love (dining out) and we really don't want to see this all called off a month or two from now.  If that should happen it will likely be far longer than three months before we get to this point again.

All staff that we saw we were wearing masks at all times.  A good sign.  All tables were well-spaced and full at all times.  Most diners enjoyed a dinner experience of about 90 minutes or so like we had.  We did not feel rushed.  There didn't seem to be a great push to turn over the tables quickly and there was never a line of people waiting for their table.  So the timing appeared to be well-handled.  Almost everyone that we saw arrived and left wearing a mask.  There were one or two exceptions when we witnessed people, who should know better, leaving without donning a mask again.  So, overall we felt completely safe and at ease.

As you can see, the spacing was good, the place was full and without crowds or lines of people lingering about.

Everybody seemed to be enjoying the opportunity to get out and really enjoy a night on the town again and we were no exception.

We began with a very refreshing, signature drink at 75 On Liberty Wharf, the White Sangria.  

Next up was this Crispy Fried Bay Calamari.  Lightly breaded, not at all heavy (considering the fact that we all have mostly put on a few pounds over the months) and quite good, served with a couple of good sauces.

I went with the Steamed PEI Mussels.  It includes a Spanish Chorizo and tomatoes in an herbed broth that was not overly garlicky, as is sometimes the case.  The toasted slices of French Bread were smeared with a Chipotle Aioli.  It was as good as any we have had.

My dining companion went with Beer Batter Fish And Chips.  The fish is cod, the fries were crispy and very good and the coleslaw very fresh.  

Again, the overall experience was impressive and well-handled and the "magic hour" setting could not have been better.  We had no problems with cleanliness, sanitation or restrictions.  Great job.

We do have to say that walking the few blocks on our way back to the car we did notice a Seaport bar that appeared to be quite crowded and people were clearly NOT following the social distancing guidelines.  We shook our heads.  Really, let's not screw this one up, people.  We realize that there will always be those few who push things beyond the limits and everyone is anxious to get back to the comfort of normalcy.  Establishments need to be vigilant.  There has been a great loss of business in the hospitality field and many of our favorite, even legendary, spots will never return.  Let's ALL do our part to NOT do anything that might increase that number.

75 On Liberty Wharf
220 Northern Avenue
Boston, MA  02210
Telephone:  617.227.0754

Please remember that RESERVATIONS ARE REQUIRED FOR ALL DINING.

Socials:
@TheBostonFoodie
@75onLibertyWharf

111 East

We enjoyed the spectacular summer weather last weekend by spending some time in the Seaport District which was crowded with many people having the same idea.  We stopped in to 111 East, a new restaurant on Fan Pier for a few appetizers and a delicious Hot Pot dinner.

The Duck Egg Rolls, Soy Duck with Cilantro Lime Aioli, pictured above were excellent and described by my dining companion as the best egg rolls he has ever had.

The Rosé sangria, made with sake, passion fruit and strawberry, was not too bad either!  

The Crab Salad with King Crab, Crab Stick, Jicama, Jalapeño, Scallion, Wonton Chips, Spicy Aioli.  Also excellent.

Then, of course, was the Hot Pot.  We chose the Miso and Sczechuan broths.  It comes with a great selection of vegetables and we took the scallops and shrimp for proteins.

Extremely fresh scallops boiled in a few moments to perfection.  The shrimp was just as good.

Tiny bowls of Udon and Egg Noodles rounded out the dinner.  The broths, the condiemts and all of the ingredients were excellent quality.  Just superb.

The decor is artsy in this comfortable space with a crowd that ran the gamut from preppies and upper crust millenials to tourists and couples out on the town.   The Seaport District really does have a New York City kind of vibe.  Overall a great experience that we can't wait to try again.

111 East
11 Fan Pier Boulevard
Boston, MA  02210
Telephone:  617.443.4111

Socials:
@thebostonfoodie
@111eastsp

We were guests of the restaurant for this dinner with no promise of any editorial consideration.

Indochino Opening Party

Our fashion forward male readers, of which there are many, will be interested to hear that Indochino has opened a new outpost in the Seaport District.  We attended the opening media reception this week and by all accounts it was one of the best parties of this year with food, cocktails, ice cream, all those clothes and, yes, even Big Papi, Red Sox legend David Ortiz stopped by to mingle with the fashionistas.

Chef Jason Cheek of Southern Proper was there serving up delicious snacks including one of my fave, Pimento Sandwiches.

Blogger/writer elites Chenie of  Life By Zen, Edward Twardzick of The Food Lens and Richard Auffrey of The Passionate Foodie.

Tonya Mezrich and PR Impresario Christopher B. Haynes.

Boston fave Big Papi himself.

And even Wally The Green Monster was there, measuring tape in hand, to entertain the the younger dandies in designer clothes.

Down The Road Beer was there serving up some cold ones from their brewery in Everett.. 

New City Microcreamery was there AND they created a totally unique flavor just for the opening.  They now have a location in Cambridge.

Chef Michael Serpa of Select Oyster Bar was there serving up the oysters.

And Provence Wine Imports (where everything is imported direct from Provence to Massachusetts) was there serving up intriguing reds and whites.

Indochino is now open for your shopping pleasure with custom-made designs and styles for all men.

Indochino
79 Seaport Boulevard
Boston, MA  02210
Telephone:  857.410.1001

This event was a press and media preview event.

Chickadee

Piquillo-Almond With Pomegranate Molasses and Fresh Pita at Chickadee in the Boston Design and Innovation Building.

It somehow seems fitting that this week as most Americans are cooking and feasting for Thanksgiving we'd be writing about what many people consider to be Boston's hottest new restaurant right now:  Chickadee.  Chef John da Silva and Ted Kilpatrick have teamed up to open this cool spot on the "other side" of the very busy Seaport District featuring a Mediterranean inspired menu.  It is the very first sit down restaurant at The Boston Design Center, a part of the larger Innovation And Design Building.  For folks who have grown weary of the traffic battles to travel and park here we have two words:  free parking.  And plenty of it.



It is an extraordinary experience right from the start where one is served these fresh pitas, house made and all thick, warm and fluffy like a pillow, just the first of many delicious surprises served up.

We imbibed in the Crimson Sunbird made with gin, huckleberry, jasmine and tonic, every bit as delightful as the glass of Riesling, riding a perfect balance of sweet and dry, a Von Winning "Winnings" Riesling, 2015. 

(Foreground) Marinated Beets With Pistachio, Goat Cheese And Ras El Hanout.  Charred Eggplant With Bell Pepper and Cilantro.

The salads pictured above were also delectable, all of the details done well especially those candied pistachios in the Beet Salad.

 Grilled Salmon With Honeynut Squash, Apple, Leek and Vadouvan.  An absolute standout dish.

My marinated, grilled salmon was perfection and as many readers know I am quite fussy about my salmon.  Even my dining companion who is not a fan of this fish wanted more.  The slightly sweet and smoky layers of flavor made it my instant favorite taste of the day.  That vadouvan compendium of spices is everything. This is very worth going back for.





Duck Sausage With Smoked Almond, Grape, Jicama and Mint.

The Duck Sausage was not bad either.  The almond was turned out hummus style with more than a slight hint of smokiness, a new experience, and, again, with a balanced layer of tastes and textures that worked perfectly.



Figs With Almond Cake And Gelato.

And, then, of course, there's always dessert, every tiny morsel a new sensation. 



The space is spotlessly clean with the bright, airy feel that seems de rigueur these days, an open kitchen and high top tables that were the most comfortable we've ever graced.  The service was seamlessly perfect, the dishes inventive and the presentation beautiful. 

In fact, the whole area is cool, somewhat reminiscent of that new-yorky-meatpacking-district vibe.  Just when we were lamenting the overexpansion of the area it's nice to cut through the congestion and walled-in feeling for a admittedly grittier yet refreshing other side and find this gem.  We have not heard one, single bad thing about Chickadee.  You should go.

As a final note we had a great conversation with Mr. Kilpatrick on the 2% administration fee charged on all meals in an effort to equalize front and back of house wages, a vexing and delicate problem now facing all restaurants.  While most places have not made the leap to address this issue which will crash in with the implementation of a new minimum wage law it seems to be working just fine for them AND their patrons.  Congratulations on what many consider to be a bold decision.

Chickadee
21 Drydock Avenue
Boston, MA  02210
Telephone:  617.531.5591

Socials:
@TheBostonFoodie
@chickadeerestaurant (IG)
@chickadeeIDB (twitter)
@idbldg

We were invited to dine at Chickadee as members of the media with no promise of any editorial consideration.

Behind The Scenes at America's Test Kitchen

During the recent ATK Eats event we were invited to take a behind-the-scenes tour of the kitchens and studios in their new digs at the Innovation And Design Building in the Seaport District.  We had taken a tour of the original building in Brookline a few years back and it was quite obvious at that time that they had already outgrown the space.  It had a cramped feeling and dusty look.  Well, not any more.

The new kitchens and studios are absolutely beautiful, bright, airy and spotless with plenty of room for test cooking and taping shows.

Look at all that shiny equipment.  If you watch the show you know that all recipes and equipment are painstakingly tested and retested hundreds of times before ever making it on the air. 

We especially liked the photo studio.  There are loads of props and lots of stylists at work here every day.  And there is plenty of natural light, too, as a strong flood of window light is always the best for food photos.

Even on the elevator ride down we noticed that no design detail was overlooked.  The elevator walls were strewn with commercial mixing machine paddles.  Nice touch, ATK!

ATK Eats 2018 Celebration

Bridget, Julia, Adam, Dan - they were all there.  And then, of course, the food.  The second annual ATK Eats event was recently held at the Innovation And Design Center, home to their new digs, and it was just fantastic. 

There were tons of local restaurants representing dishes, desserts and, yes, there was plenty to drink as well.

Future Chefs were on hand to help prep the dishes for the hundreds of visitors who made their way over to the Seaport District for the event. 

There were lots of great tastes here but our prize went to these Peanut Butter And Foie Mousse With Grand Mariner Jelly And Smoked Almond Flour Macarons by Chef Aaron Lahmon of The Ghost Walks.  Incredible!

I am not quite sure how we missed this event last year but there is no doubt that we will be there next year!

Socials:
@TheBostonFoodie
@testkitchen
@FutureChefs
@tgwboston

We attended this event as supporters of Future Chefs.