Hamersley Bistro, 553 Tremont Street Boston, MA

Menu cover designed by Randy

www.dailybag.com

Succulent had NO real meaning before my latest dinner experience at my friend Chef Gordon Hamersley's Bistro!  I am now reserving this adjective for meals and dishes on Chef H's level!  He has set a new bar for all others to strive towards!


Now, Chef Hamersley has been a friend (on twitter and beyond) of mine since I'd say mid to late winter 2011-2012.  I enjoyed a delicious lunch at Hamersley Bistro during the Super Hunger Month charity weekend benefiting The Greater Boston Food Bank.  Twenty-three restaurants donated their food, time, and fine service to offer a $25, $35, or $50 brunch to nearly 1600 guests – all to benefit The Greater Boston Food Bank.  The event raised $68,406 for GBFB – enough for us to distribute food to provide 159,177 meals to those in need;
and also enjoyed a few great dishes at various food events.


I attended the brunch in support of the cause and left with a sense of Chef Gordon's spirit after a very brief encounter that day.  Since, I've dedicated a few moments to things I enjoy the most: Noteworthy charity events combined with food+cocktails+great chefs!  More often than not, Chef Gordon was present and an active participant at numerous food/cooking themed charity events that I either attended or was unable to attend due to schedule conflicts.

Even during our familiar chat and exchange when I ventured into the dining area just past the open kitchen (we were seated outdoors), I was surprised to see him as I assumed he'd be working to feed the needy with his talent elsewhere in New England! :-)

Ok...I'm done gushing ;0) On to the meal!

Our servers Peter (photo below) and Jose were excellent.  Peter was such a sweet heart and so gracious.

Starters:

Crispy Duck Confit with Spring Garlic Custard and Rhubarb Aigre-Doux

The duck was amazing with crisp skin and tender, moist meat.  The rhubarb aigre-doux was a nice addition and the spring garlic custard was light and airy!

Tiny Duck Meatballs in Sherry Broth and Parmesan

The duck meatballs were divine.  Loved the sherry broth!


We started with glasses of Schamberg's Brut Rose which became a favorite of mine during a sparkling wine tasting at Chef Jim Solomon's The Fireplace.
With dinner, we ordered a lovely bottle of 2009 Cantina Zaccagnini Montepulciano d'abruzzo!

Main Course:

Seared Sea Scallops and Foie Gras with Braised Endives,
          Cipollini Onions and Roasted Lemon Sauce

Scallops are usually hit or miss with me.  I actually enjoyed them and the pan-seared foie gras of course was a hit.  The sauce contained the oh-so-trendy stone-ground mustard and was actually a nice touch to balance the sweet scallops and rich foie gras!

Chef Gordon's Infamous Roast Chicken with Garlic, Lemon and Parsley

Of course the chicken was amazing!  Didn't expect anything different!


The highlight of my evening was the wonderfully tender Spring Rabbit with Persian Spiced Chickpeas, Preserved Lemon, Green Peas and Pistachios: A lovely dish!  

Spring Rabbit

Dessert:

Chef Gordon then graced us with two lovely desserts!


The Rhubarb-Frangipane Tart with Ginger Sauce and Golden Meringue, left me and my friend fetching for words.  I actually paused mid-sentence when I took my first bite!  It was absolutely heavenly!

The Tart

The Warm Chocolate Molten Cake with Raspberry Ice Cream was equally fantastic: dark, rich, warm chocolate with an amazing raspberry ice cream, garnished with a mint leaf!  Loved it!

Molten Cake & Raspberry Ice Cream

Chef Gordon is a master in his kitchen and an all around good guy!

Look out for his Summer Menu!  I'm sure it will be fabulous!

Please Hamersley's Bistro SOON!