28 Degrees, 1 Appleton St. Boston (South End)

28 Degrees is a beautiful neighborhood gem in the South End.  This week, I decided to try the Wine Dinner.  On my previous visits to 28, I've mostly enjoyed apps/bar fare and crafty cocktails.  In fact, I serve what I titled "a brunch martini" fashioned after a lovely martini I enjoyed a couple of years ago at 28 made with cucumber vodka, over a lime juice muddle of cilantro!

My brief Yelp Review can be found here: http://www.yelp.com/biz/28-degrees-boston#hrid:1m94wfQgoVBodUDhJnsKvg

This particular evening, I was excited to be seated for a 'proper' dinner.
28 Degrees is super swanky and sexy.  The location is perfect. The restaurant is on the corner of a quiet, one way street in the historic, trendy neighborhood.  The dim lighting and modern, clean-lined décor makes for a nice balance between romance and posh. This makes it perfect for an intimate date or for after work cocktails with friends or coworkers. 

We were lucky to receive the attentive and  upbeat service of Mr. Chris E! Thanks!

We started with one of 28's savory brick oven pizzas: tomato and mozzarella with fresh cut basil and beautiful, large slices of pepperoni (as requested by my dining companion).

For the Wine Dinner portion of the evening, we started with the most aesthetically-pleasing Upland cress salad I've ever been served, sitting upon three beautifully distracting watermelon radish slices.  I haven't had the pleasure of sampling watermelon radish before and now it is my new favorite thing!  They are incredibly attractive! (See picture below):

This image is not that of the 28 Degree dish reviewed here, but a perfect visual example of this beautiful root veg.  

(Credit: http://tinyurl.com/6ujktsu)

 

 The salad was topped with pomegranate arils, black and white sesame seeds which added a nice crunch, and a bold blood orange vinaigrette!  A sweet component was lacking in my opinion as the pom and blood orange required some contrast, especially with the neutral flesh of the radish and the bitterness of the cress.

This dish was paired with an 2010 Austrian, medium-bodied Grüner Veltliner which was moderately acidic with a citrus finish.

 The Mahi Mahi was lovely with a nice crisp pan-seared, almost blackened surface, light seasoning, and moist, flaky flesh.  The Mahi was placed upon shaved fennel with halved purple potato, grilled broccolini, and chopped mint leaves.
This dish was paired with a French, medium-bodied, moderately acidic white with a honey finish. (Picpoul de Pinet)

The tenderloin had great flavor and was served over a rich, buttery, pomme puree, large pearl onion, jus, and globe carrots (...'tis the season for rustic root veggies I suppose?) 
The beef dish was paired with a nice Nebbiolo which presented floral notes (rose) and tangy cherry with a dry finish.


The wine dinner was rounded off with a trio of spectacular desserts:
Strawberry shortcake with layers of feather light lemon cake, light whipped sweet cream, and fresh strawberries, fudge brownies topped with vanilla ice cream and chocolate and caramel sauce, and mini cannolis filled with mascarpone and fine, fresh mined peppermint sitting upon a honey drizzle.
Dessert was paired with a tawny with heavy honey undertones.


Check out 28 Degrees: http://www.28degrees-boston.com/food/


28 Degrees accepts reservations through www.opentable.com