Super Chef and brilliant restaurateur Barbara Lynch never disappoints.
I'd been celebrating for about a week with a great friend and protégée of mine after she received the news that she was accepted into veterinary medical school! We tend to bond over veterinary medicine and food, so a few days after a lovely and extravagant dinner at Hamersley's Bistro, we ventured out for lunch at B&G.
Though it was a balmy afternoon at the height of Boston's latest heatwave, we decided to dine on the patio in hopes that a bottle of chilled bubbly would keep us cool!
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| Me & Shateenah! |
The overhead shades were super efficient.
David, out wonderful server was a breath of fresh air. He really took good care of us, as did management.
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| Me, David, & Shateenah |
We began with complimentary crostinis served with two ingredients which debuted across my palate with a lasting impression: bass ceviche and green goddess dressing.
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| Crostinis with bass ceviche and green goddess dressing |
"Oysters of the Day" list:
Naked cowboy, Little Island, and Mermaid cove.
All three had relatively mild flavor profiles. I enjoyed the Naked cowboy oyster the most with its mineral flavor and was moderate brininess.
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| Oysters served with traditional condiments: (prosecco) mignonette and cocktail sauce |
A new twist on an old favorite...
The yellow fin tuna tartar was beautifully prepared; serving as the base beneath fresh pink grapefruit slices and avocado with a crisp sesame tuile! The smoky oil drizzle was a nice aesthetic and mild flavorful addition.
The fried Point Judith calamari was simple and tender.
It was served with a nice spicy aioli.
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| Point Judith calamari |
The pan-roasted halibut was a super attractive dish! The beet spaetzle was brightly colored and really brought the plate to life! It was wonderfully contrasted by the herb pesto. The halibut was perfectly cooked, well-seasoned, flaky, and moist and was served with a warm frisée salad and halved roasted golden beets.
The chili-honey glazed shrimp salad was fresh and delicious.
We were then treated to dessert:
I enjoyed the cherry tartlet due to its mild pastry cream topped with unsweetened black cherries with thyme as an herbal twist.
While the chocolate mousse with homemade heath bar and olive oil drizzle was delightful, the presentation was not the most attractive dessert I've seen.
B&G Oysters is definitely one of the South End's crown jewels!
http://www.bandgoysters.com/
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