And thus begins my restaurant week recap
(I hope I don’t get too many people thinking this is a uh, different kind of site – its about food, really!)
Boston’s restaurant week (for those of you who don’t know); is a twice-yearly event where restaurants offer 2-course lunches for $15.10, 3-course lunches for $20.10 and 3-course dinners for $33.10. Its a great way to try more-expensive places, try new restaurants or just enjoy a 3-course meal at your favorite haunt.
First was on the docket for me was Chez Henri; a “French inspired restaurant with a Cuban twist” located in Cambridge.
Bodin Blanc: Riesling poached chicken sausage with savoy cabbage and guanciale [is unsmoked Italian bacon made from pig’s cheeks] and apple
West Indies spiced Mahi: steamed in a banana leaf with coconut rice, shrimp escabeche and red curry sauce.
Sounds good, right, it did not disappoint!
Beany and I both ordered the Bodin Blanc as a starter:
Scrumptious! A large portion of charred, crispy chicken sausage over buttery, crunchy cabbage. Yum! This was a meal in itself. (hence the, “we like a big sausage” did that need explaining? Apparently).
This was SO SO good. The fish was evenly spiced and absolutely tender. I LOVED the coconut rice which was creamy without being heavy and the bits of spicy, pickled vegetables were the perfect addition of heat to the mildness of the rice. Delish!
Beany ordered the Spinach Gnocchi with ginger carrot puree with cardamom scented eggplant and greens.
At this point, we were both getting pretty full; but the fun of restaurant week is the 3 course menu; so we both ordered dessert; twist our arms, would you?
What was nice about Chez Henri was that they offered their full dessert menu rather than one or two options, which was good for me, since their listed restaurant week options were panna cotta or a chocolate terraine; neither of which makes my skirt fly up).
This dessert did make my skirt fly.
Fresh Apple Tart with Vanilla Ice Cream & Caramel sauce.
Beany opted for the Warm Molasses Cake with Ginger Ice Cream, which was delightful also.
Any restaurant week adventures for you?