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.
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.
No comments:
Post a Comment