I don't know of one person in Boston who's dined at Toro and not had amazing things to say about the cuisine - myself included. See my last review, here. The most common complaints are about not being able to snag a table in this busy joint and similarly, not being able to make a reservations for groups smaller than six.
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| My idea of a few bites... |
Sous chef Mike Stark is one of my favorite chefs in the city...humble and fantastically talented, he puts up with my obsession with creating nicknames (his latest and official one being "Shammy Bandana"...gangsta, right?)
Chef Mike is infamous for sending out some amazing dishes for us to try.
Chef presented us with a simple, bright, perfectly fatty dish Jamon Blanco: grilled sourdough points topped with slick, decadent La Quercia lardo (cured fatback), the freshest of marinated Jonah crab, fresh herbs, crisp shallots, and cracked black pepper.
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| Lardo and Jonah crab toast |
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| Crispy veal sweetbreads w smoked coco bean purée & preserved lemon vinaigrette and watermelon radish |
The cappicola (coppa), the Italian salume of the day was newly cut on this particular day after a 5 month hanging/curing process. Coppa is very similar to prosciutto, but unbrined. It's the long, thin cut of muscle extending from the head to the neck and lateral thorax of the pig.
Chef was clearly excited about it, serving it with pride and a smile, and rightly so.
It was a beautiful slice of meat with bright seasoning and perfect marbling imparting tender texture.
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| Coppa |
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| Queso Mahón-Menorca with cracked black pepper and spices. |
The chefs at Toro know how to handle and present lovely morsels of foie gras (Chef Mike Stark's griddled foie at Boston Bites Back was simple and amazing). The Foie gras y Piquillo in house at Toro was no exception - smooth, rich foie gras center with delicately seared edges flanked by tender, roasted, bright piquillo pepper was served with sweet and sticky vinegar gastrique for additional acidity and a welcome piquant layer and topped with candied, crushed walnuts really rocked our world. Every bite leaves you yearning for more and regretting the gluttonous sampling just before.
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| Foie gras y Piquillo |
Then you have your staples...the dishes that you crave which initiate and activate your 'must go to Toro' genetic code. Shishito peppers (Pimientos el Padron), Roasted corn with cotija cheese (Maiz Asado con Aioli y Queso cotija), and the Patatas Bravas (Fried potatoes with aioli and spicy tomato sauce).
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| Pimientos el Padron |
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| Maiz Asado con Aioli y Queso cotija |
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| Patatas Bravas (Fried potatoes with aioli and spicy tomato sauce) |
Hungry Yet?!?
How about thirsty?!?
Well, Ethan and Tyler both made me "just for me" cocktails. The first being a cocktail - on menu - that I read about and immediately desired. Even my good girlfriend who I joined said, "Wow, that sounds exactly like you." And she was so right. I am a bit on the extreme side of spirits and cocktail palatability (as you man know if you follow this blog).
I am an extremist when it comes to the salinity, sour, bitter, strength of a spirit or cocktail.
The "Butterfly's Revenge" spoke to me on paper and on the palate. Ethan was our b-tender at the time:
Butterfly's Revenge is made with a good pour of Rye whiskey, Carpano Antica vermouth, Cynar, Brandy, Orange bitters, and ice cubes sprinkled with Jacobsen sea salt!
For my next round, I requested an off-menu cocktail from Tyler based on Sam Ross (previously of Milk & Honey, NYC) "Room with a View"
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