Centre Street Sanctuary, 365 Centre Street, Jamaica Plain, MA

A Sanctuary for hungry, thirsty Urbanites...

Photo Credit: Centre Street Sanctuary

It's always exciting to fall in love and believe in a new neighborhood spot.  Centre Street Sanctuary has been just that for me during the past 3 weeks of my return to Boston.  I am rooting for Adam and his brilliant staff as they embark on upon the ending of their second month.  Service is always prompt and comes with a smile.  I've had Jimmy as a server on a couple of occasions and he is never without a smile and a skip in his step!  If they continue providing high quality service of high quality products, which I have no doubt they will, Sanctuary can do without my cheering them on.

Built on the old campus of the Blessed Sacrament Church, the space and atmosphere is comfortable and inviting with beautiful re-purposed wood foraged from churches around Massachusetts (including one in Watertown).  

The bar top, as well as select high-tops, are constructed from church doors and the base from a choir box.  Near the middle of the bar, you will notice the door's antique-polished hinge and ceiling/floor lock.  It's quite beautiful.  
There is a pew in the waiting space and beautiful stained glass windows flanking the wall behind the bar.  Plenty of light seeps in through the ceiling to floor window in the dining area around the bar, but not so much that it's a bother, thanks to the slight tint.

Bar.  Photo credit: Centre Street Sanctuary

Centre Street Sanctuary is a craft beer enthusiasts dream with their extensive list and knowledgeable staff.  It's the type of place that beer curious folks, like myself, can go to learn about Boston's favorite summer beverage.

I, personally, am a cocktail enthusiast and there is nothing more exciting to me than a perfectly balanced concoction.  Sanctuary's cocktail program is diverse with trendy beer cocktails, Manhattans, and Old-fashioneds.  I have found over the years that bars with cordials licensing tend to churn out some of THE most creative cocktails.  Sanctuary lives up to my expectation of such. 

Not a cocktail aficionado?  Just share your taste profile preference(s) with the bartenders or servers and they can create something particularly palate-pleasing.  It's always fun to leave with a new drink in your arsenal.  

I was in the mood for a Campari-based cocktail one evening and Justin made a Tuesday's Folly for me - made with fresh, muddled cucumber, grapefruit bitters, Citron Svedka, and Campari. The original has Aperol instead of the Campari, but Justin generously accommodated my Campari craving.  It was a lovely balance of fresh, delicate cucumber with bitter notes.
The Tuesday's Folly will be a featured drink during weekend brunch which is coming soon!

Tuesday's Folly

"Untitled".  A lovely cocktail made by Jill as a spin on an Old-Fashioned.  Jack Daniels Honey, Luxardo cherry liqueur, Fernet Branca, Orange bitters.

I am especially taken with the Bittersweet Farewell cocktail as I've been on a bitters kick for almost a month.  It is made with Pisco (the only brandy I actually drink- a white Peruvian brandy), Cynar (an Italian bitter liqueur, Triple Sec, Lemon Juice, Simple Syrup, Orange Bitters, and a lime rim.

These cocktails washed down some pretty fantastic eats thanks to Chef Chris and his culinary team!   
Cue my poutine soapbox...I have found it nearly impossible to find a good poutine outside of Montreal.  I've said this in a number of older posts (see Montreal post here), but it is true and very much worth repeating.  
So imagine my surprise when I sampled Sanctuary's Fries and Gravy - perfect, hand cut fries, flavorful, peppery brown gravy, melty cheese curds, house made, smoky bacon bits, parsley, and scallions.  All of the key components were there!  I was also reassured when the owner, Adam, shared that a gentleman from Quebec was quite pleased with the dish as well, stating, "They are almost as good as in Quebec."  Clearly he could not fully concede that they ware absolutely as good, but I certainly will gladly say so!

Fries and Gravy (Poutine)

The curried local mussels were plump and fresh.  The sauce is made with Madras curry and coconut milk.  I expected a bit more body to the sauce because of the coconut milk and heat behind the Madras curry.  The dish was served with rings of tender, sweet bell red bell peppers, onion, cilantro, and toasted bread.

Curried local mussels

The lamb satay was served with a nice house made tzatziki with chunks of cucumber, yogurt, garlic, and a milder than anticipated harissa sauce.

Lamb satay.

The salmon entree was perfect!  You have a choice of three sauces: tomato fondue, harissa, or horseradish aioli.  All entrees come with a choice of various sauces and one side dish.  To accompany the 8 oz North Atlantic salmon, I ordered the harissa and roasted asparagus.  The generous portion of fish was cooked to a perfect medium with crisp skin and well-seasoned flaky flesh.

The pan-roasted duck breast, also a generous portion, bore crispy skin and tender flesh.  It rested upon a bed of quinoa hash which I found intriguing as it was quite unique - golden quinoa tossed with tender breakfast potato-style spuds, red bell peppers, and onion.

Duck breast over quinoa hash.

 

The duck comes with a choice of sweet and sour, garlic and chili oil, or black garlic sauce.

The desserts were irresistible.  The only thing I did not sample was the ice cream of which there is a homemade vanilla and a homemade maple bacon.

The vanilla bean crème brûlée was light and creamy with a heavy sugar crust - just the way I like it.  It is served with chocolate-dipped shortbread cookies.

Being a huge fan of fruit and herbal combinations, I really enjoyed the strawberry shortcake.  Macerated strawberry slices were tossed with chopped, fresh basil and nestled between spongecake with St. Germain and whipped mascarpone.

Chocolate lovers must order the Guinness chocolate bundt cake topped with sweet whipped mascarpone and maraschino cherry with oozing chocolate in the center and at the base!

Centre Street Sanctuary, with its amazing staff is exactly what the neighborhood ordered and I expect it will thrive and become a staple or many years to come.

Be on the look out for weekend brunch!  Word is there will be 4-5 varieties of Bloody Mary's and create-your-own omelets!

Please send any corrections via the contact area at the bottom of the site.  Thanks.

El Centro Dos, 236 Washington Street, Brookline Village, MA

Back in June, Brookline Village gained a gem in place of the old Tibetan restaurant Tashi Delek.  Chef/Owner Allan Rodriguez brings his amazing menu and service to an area in desperate need of a few newbies.  Chef Allan traveled around Mexico to choose artwork and furniture for the new spot.  The piece of work above is even more beautiful in person.

The menu features several types of guacamole with my ultimate favorite being the chorizo and cotija cheese topped guac!

Guacamole with chorizo.  Photo credit: Trip Advisor.

Other flavorful dishes which we've come to expect from Rodriguez:  classic roasted Mexican corn, bountiful burritos, tasty tacos, and rice plates.

Roasted Mexican corn with spicy mayo, cotija cheese, and chili oil.

Tacos:  Carne Asada and El Pastor

Roasted Zucchini, peppers, and corn with cheese, black beans, and rice.

Also check out the spicy margaritas!

The Haven, 2 Perkins St Jamaica Plain, MA

Forgive my images for this post. On the first visit, I did not have my pro camera with me! 

Truly a haven, nestled in the side street which was as far as my tired feet and overheated body would take me before totally giving up, The Haven and Andy charmed us the way only the Scottish are capable.   We sat and I realized shortly that The Haven bears a cordials license only which usually means creative beverages and plenty of infused experiments, oh and beer of course.

With its woodsy, earthly ambiance, we cozied up to the bar, ordered a beauty of a scotch egg and large, hand cut chips.  Topped with a lovely, mild, house made ketchup, the chips were perfectly hearty with tender centers and crisp retained skins.  The scotch egg was paired smartly with fresh, peppery arugula tossed lightly with a simple vinaigrette and a generous dollop of whole seed, meaux-style spicy mustard in which not one bit of horseradish was spared.

The delicious duck confit salad is served with warm frisee, sweet, roasted parsnips, warm golden raisins, and golden raisin vinaigrette.

I wished for an appetite as I eyed the severely succulent hamburger our bar stool neighbor enjoyed. The bun was a mere disintegrating sponge provided to sop up active juices flowing from ground morsels of meat.  I finally enjoyed my first one on my second visit and it did not disappoint!  The 8 oz. Haven burger comes with Huntsman cheese, Haven bacon-onion marmalade, fresh, bright tomato, and arugula with a side of steak cut chips.  Add the housemade ketchup and it's perfect.

Thick cut house bacon, described as perfectly smoky and salted, was featured on The Haven's BLT.  We enjoyed the classic oat cakes served with a smooth, flavorful churned butter that nearly outshines its accompaniment.

Oat cakes

Crabbie's adult alcoholic ginger beer helped to wash down our tasty bits along with The Braveheart (a cocktail featuring honey bourbon, barrel bitters, and fresh lemon juice) and a classic Dark and Stormy (made with the same ginger beer, spiced rum, and lime).

I also enjoyed a lovely, bitter-sweet Fernet Bru made with one of my favorite digestifs, Fernet Branca and Irn-Bru, a soda described as "Scotland's other national drink" (after scotch whisky, of course)....quite a refreshing concoction.

Fernet Bru

And if I wasn't yet satisfied, Andy was sure to bring me a battered, deep fried, gooey Mars bar with a side of clotted cream. Yum! 

Last, but not least, their chandeliers ROCK!  Antlers!

Swinetastic BBQ Festival, Frederick, MD

The highlight for me...smoked turkey leg!

A few of weeks ago (on Flag Day), I attended the Swinetastic BBQ Festival at the fairgrounds in Frederick, MD.  

Aside from being underwhelmed with the shabby VIP tent, I did sample a couple of good eats (BBQ ribs and smoked turkey legs) from Big Fat Daddy's BBQ and Lovey's Homemade Ice Cream.  

Smokers/Grills:

Lovey's Bacon Maple Ice Cream:

Bacon Maple Ice Cream:  Creamy with smoky bacon flavor with swirls of sweet maple syrup.

There were also a few interesting names of BBQ competition winners from the region and great root beer by Wild Bill Old Fashioned Soda Pop Co....

  

Unfortunately, I always go wrong with crab dip dishes.  These crab dip fries from Charley's were the worst.  Overcompensating for flavorless crab dip, the extra Old Bay just made it a salty mess!

One interesting vendor was Thousand Oaks Barrel, Co. offering barrels for home aging.

Funny Signage:

Lunch at The Tasting Room Restaurant & Wine Bar, Frederick, MD

The Tasting Room Restaurant and Wine Bar has held a spot on my short list of trendy restaurants to check out since my move to Frederick, MD just about 1 month ago.  It’s an eye-catching building with floor to ceiling glass walls on two facades at the corner of North Market and East Church Streets (The center of Frederick’s Historic District).

 

The Tasting Room was established back in 2001 and has received great reviews – even earning an impressive 27/30 rating (“Extraordinary to perfection) from Zagat.  Restaurateur and Johnson & Wales University graduate Michael Tauraso also owns Black Hog BBQ, the premiere downtown Q restaurant on my radar.

 TR is modern without being staunchly so.  The décor is simple and clean, the staff friendly and open, and the menu simple and sophisticated.  Having worked as Executive Chef for less than a year, Chef Stephen Hartzell and Tauraso have designed a beautifully colorful, smart, affordable menu full of high quality, well-conceived dishes.

Monogrammed pat of butter served with bread starter.

A flawless compliment to a warm summer's day is the light, creamy, chilled cauliflower soup topped with a delicate dusting of purple cauliflower, micro celery greens, and pumpernickel croutons.  

Chilled cauliflower soup with purple cauliflower, micro celery leaves, and pumpernickel croutons.

The Duroc pork belly lacked the slick fattiness I enjoy most about this particular cut of meat.  Instead it was crisp and more so erring on the side of slightly overcooked.  I enjoyed the flavor nonetheless.   The meaux mustard elevated the dish with texture and a kick of piquancy and spice which played well off the peppery arugula. 

A bright, tender quail egg married this ode-to-breakfast dish along with the foundation of crisp, paper thin cut potato.

Duroc pork belly with arugula, peppered quail egg, over crispy potato and whole grain meaux mustard.

Classically presented Beef Carpaccio:  Slivered Tenderloin, Parmigiano Reggiano, Truffle Vinaigrette, Arugula, and Capers.

The pan-seared foie gras (harvested from Hudson Valley, NY duck) was as rich as expected.  Fresh slices of bright strawberry and frisee befriended and complimented the foie with notes of sweet and bitter.
A balsamic reduction drizzle graced the plate along with a classic accompaniment of toasted, buttery brioche.

Diver scallops were one of two featured lunch entrees. Asian-inspired, smoky sesame oil stir fried veg (snap peas, fava beans, corn, pea shoots, and bell peppers) served as a perfect counterpart and platform to the sweetened flesh of plump, expertly pan-seared diver scallops.

Though I was content with a couple of glasses of champagne throughout brunch, I was curious about the beverage program at TR and asked Amanda, our kind server, for a brief overview.  I found the short cocktail menu pretty impressive and especially admired that the creator of each cocktail was given credit by placing their name after the ingredients list.

Due to my longstanding love affair with mezcal, I couldn't resist sampling Aaron Neider's  "Smoke & Mirrors" cocktail made with Sombra mezcal, grapefruit, yellow chartreuse, and grapefruit shrubs by Shrub & Co. 

Smoke & Mirrors embodied all that I love about a well-balanced cocktail made with quality natural, fresh ingredients.  My favorite characteristic of mezcal is the smokiness of course.  I recommend it to any peety scotch drinker who does not consider themselves to be a tequila fan. 

The Tasting Room is definitely a spot where I see myself spending a lot of time.  From checking out the rest of the beverage program to sampling more delicious eats, this quaint oasis suits me well.