Restaurant Week Has Returned To Boston From August 14-19 & 21-26

Posted August 16, 2016 by Brian Keaney in Eat & Drink
Duck confit , Roasted duck leg.

The end of summer is fast approaching, and that can mean only one thing: Restaurant Week in Boston has returned.  From August 14th to 19th, and the 21st to 26th, food lovers will enjoy selected examples of the best of what the Hub’s chefs have to offer, all at a fixed price.

At Serafina Boston, located at 10 High Street, corporate chef Brendan Burke has put together a three course meal sure to please any lover of southern European cuisine.  A first course of gazpacho, arugula salad, or Maine lobster salad is followed by an entree of cavatelli, chicken breast paillard, or grilled salmon.

The cavatelli comes with duck confit, peas, and pepitas, while the organic chicken breast paillard is served alongside arugula and tomatoes.  For seafood fans, apricot quinoa, radicchio, haricot verts, and salsa verde adorns the the grilled salmon.  To top it off, a choice of tiramisu’ or chocolate mousse is offered for dessert.  Diners will have to come out at night, as this is a dinner menu only.

Atlantic Wharf’s Smith and Wollensky has both lunch and dinner options available.  The lunch begins with mini iceberg wedges, rib eye carpaccio, or the soup of the day.  For the main course, diners select from either the mushroom demi-glace, the Wollensky’s Butcher Burger, or the chicken paillard.  Before heading back to the office, customers will feast on either the New York cheesecake or a slice of the chocolate layer cake.

Return after dark, and a fixed dinner menu awaits.  As it is earlier in the day, mini iceberg wedges, rib eye carpaccio, and the soup of the day make up the appetizer options.  There are four options for a main course, however.  The bacon wrapped filet tournedos, mushroom demi-glace, salmon steak, and roasted chicken breast are each available before dessert.  The cheesecake and the layer cake are again offered.

Executive Chef Kyle Ketchum is offering a menu at the Bostonia Public House at 131 State Street that begins with either smoked beef tongue carpaccio, six minute coddled egg, or yellow sweet corn and crab bisque.  The dinner continues with sautéed rock shrimp, sumac spiced Berkshire pork loin, or naturally raised chicken breast.  The final course provides an option of either an artisanal cheese plate with house made accouterments and pressed bread, or a plate of strawberry basil shortcake.

Blu has both lunch and dinner menus for those who can’t get enough at 4 Avery Street.  The lunch has a choice of fish tacos, chicken and quinoa meatballs, or a field greens salad as an appetizer. The main course offers a choice between surf and turf: blackened cod, fried oyster sliders, or a grilled flat iron steak.  The choice of desserts consists of either coppa crema amarena or a chocolate pyramid.

Come dinner time, the menu changes to seafood bruschetta, chicken and quinoa meatballs, or roasted brussel sprouts and bacon as options for the first course.  Entree choices include shrimp and scallops bucatini pasta, grilled bone-in prime pork chop, and grilled hanger steak.  The final course of the meal is again the coppa crema amarena or a chocolate pyramid.

If you can’t get a table at one of these downtown restaurants, scores of establishments across downtown and the entire city are offering fares at three pricing tiers.  For lunch, gourmands can expect to pay $15, $20 or $25, and dinner will set you back $28, $33 or $38.  No matter the price, you are assured of a great meal.