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| Credit: Shojo |
I first 'met' Chef Mark O'Leary when I contacted him requesting an interview after I learned of his latest culinary venture "PawPupBoston" which, of course, as a veterinarian and food lover, I found intriguing
Knowing of his talents, as displayed at O Ya and alongside Chef Samuel Monsour (previously of jm curley) at The Future of Junk Food (review of last event coming soon), when I'd read about his new position as Executive Chef at Shojo, I had to pay a visit.
Not too long after Shojo's opening, I had a pretty mediocre dining experience and was more than willing to have my opinion altered.
So when friend decided to bring her grandmother in town from PA to see a play, I offered Shojo for our dinner plans.
It was a wise decision. We had a fabulous dinner
in a great place!
in a great place!
We ordered abundantly and was also surprised by a few 'experimental' dishes sent out from Mark and Sous Chef Jessie.
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The soup (Spag-n-Ball Z), which thankfully has since made the menu, was a play on Tom Yum with sweet and sour yet creamy flavors and richness. Enoki mushrooms functioned as a "noodles" in the dish reminiscent, in diameter, somewhere between soba or somen noodles.
I am a big fan of 'faux noodles' (i.e calamari "noodles") and I loved their texture!
Bathing in the center of this amazing base is a tender shrimp meatball varnished with squid ink.
Even more texture and complexity was added with scallion, black and white sesame seeds, Thai basil, and chili oil toppings.
I am a big fan of 'faux noodles' (i.e calamari "noodles") and I loved their texture!
Bathing in the center of this amazing base is a tender shrimp meatball varnished with squid ink.
Even more texture and complexity was added with scallion, black and white sesame seeds, Thai basil, and chili oil toppings.
Fall off the bone tender, sticky Wu Tang Tiger Style ribs with Thai basil and crunchy bits of peanuts and shallots were delicious.
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Wu Tang Tiger Style Ribs
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More delicious pork (another dish I would love to see on the menu):
Tender pork belly points rest upon a spicy, sesame miso aioli with fried kimchi morsels and fried shallots makes a beautiful bite.
Another wonderful starter dish was the meatball on toast brushed with a generous amount of miso butter and avocado, topped with potato crisps and shallots...again, beautiful textures and flavors making a fantastic bite.
For our main course, were over-ordered the chicken and waffles which -WARNING- comes with 3 large drumsticks and a Hong Kong style egg waffle!
I can never resist ordering a Bolognese on just about any menu and I'm glad I kept tradition alive. Shojo's Bang Bang Bolognese is made with slick hand-slapped broad noodles, beef , Szechuan peppercorn, firm tofu, bok choy.
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| Bang Bang Bolognese |
A beautifully spicy kimchi fried rice with a sunny side up egg served as a perfect finale.
Shojo definitely gets a thumbs up this time around thanks to Chefs Mark O'Leary, Jessie Merand and kitchen team as well as the attentive and friendly front of the house team!
Interview with Chef Mark O'Leary coming soon in 2015.
Disclosure: Portions of this meal were provided gratis. All opinions are my own.
Please feel free to send corrections/comments in the box below.
