We Like A Big Sausage

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.


(source)

The interior was warm and cozy with brick red walls and original artwork hanging around the room.

Once my friend Bean and I were settled into a booth, we both ordered a glass of Chenin Blanc.


I nibbled on a piece of chewy bread with a smear of butter while reviewing the restaurant week menu.

After moments of debate, I selected the following courses:

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).

My meal arrived looking gorgeous all wrapped up in a banana leaf.

Wrapped.


Unwrapped.
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.


Covered.

Uncovered.
An absolutely gorgeous presentation. I’m not a big gnocchi fan; but Beany said it was delicious (look at the carrot puree, so beautiful!).

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.


I loved that the tart was really more of a thin puff pastry.

Beany opted for the Warm Molasses Cake with Ginger Ice Cream, which was delightful also.


We finished dinner with cappuccino before braving the STILL ARCTIC (is it March, seriously?) weather back to the car.


A beautiful, fun dinner on a Tuesday makes the work week that much better!

Any restaurant week adventures for you?

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5 Comments Add yours

  1. Majja says:

    I was with you until “pig’s cheeks”. Restaurant week is the best–if you don’t order dessert you really haven’t gotten the full value.

    1. Trust me, the pig cheeks are like happy little pieces of bacon – no “cheekiness” at all. And dessert is mandatory most days of the week, period.

  2. Tommy T says:

    The crispy chicken looks amazing

  3. Jen says:

    This meal was awesome – a restaurant week WIN! Start to finish, I love it. Loved the company, loved the food, and loved the waiter who sadly I did not pick up as we awkwardly exited the restaurant.

    Chez Henri – we shall return! And next time, we bring Gingermom to make sure we get our sausage! (too far?)

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