Dinner @ Shojo, 9A Tyler Street, Chinatown Boston

I'd heard the greatest things about Shojo since it's relatively recent opening and was excited to check it out.  While I enjoyed portions of our meal there, I wasn't blown away as I anticipated and a few things were a let down.

The service was wonderful.  Our host and server (forgive me for not remember his name) was high energy, funny and helpful.  The Oolong tea infused vodka caught my eye.  Usually served as a teapot cocktail for two, I really wanted to try the vodka neat, though I was discouraged by the bartender.  I'm a bit of a bitter freak at times, so I kindly declined the warning and went for it.  I found it to be tolerable in the bitter department and actually quite interesting in flavor.  I enjoyed it chilled.

We started with the pork bao.  Everything I love about steamed pork buns was missing with Shojo's.  The bun was not break away tender and moist and neither was the pork.  I found the pork to be dry and a bit tough, more like an old boar versus the advertised suckling pig.  The sauce served as a small redeeming factor.

Suckling pig bao

Our duck fat french fries were bound to be unappealing as I don't care for shoe string cut fries.  They had good flavor and were served with a spicy, creamy dipping sauce, but could have benefited from a bit more draining before serving, as hey were a bit oily.

Duck fat french fries

The mushroom-corn fritters featured a number of great flavors and textures.  The savory coating was thick with a serious crunch while the filling was sweet , rich and tender.  Kernels of corn popped between your teeth just before the earth mushroom flavors intervene.  We were encouraged to incorporate the sweet, sticky red bell pepper marmalade into a few bites and it paid off.  The creamy, horseradish  sauce drizzled over the fritters pillowed a tangle of sprouts.  This was my favorite appetizer of the evening.

Mushroom-Corn fritters

I had nothing but praise for the char siu pulled pork ravioli with house smoked bacon, Chinese celery, shiitake mushrooms, and shaved pecorino.  I was actually jealous that I didn't order it as my entree.  One bite and I wanted to devour the plate.  The pork filling was perfectly braised and tender.  The veggies were generous and stewed in a bright, rich sauce.  Simply amazing!

Char siu pulled pork ravioli

I went out on a limb and ordered the shrimp and grits entree.  The shrimp were slightly overcooked and definitively under-seasoned and bland.  The grits had a surprisingly creamy mouth-feel, though they were coarse grains.  The tomato based sauce was simply, but not incredibly impressive.

Shrimp and grits

There were some clear high and low notes of our meal at Shojo, but I am not willing to write them off.  I am looking forward to another meal there soon, perhaps lunch.  I hear their cocktails are pretty impressive and creative as well.