For Aida's birthday we went to Aragosta Bar + Bistro located Boston's Harbor Walk in the North End. Right on the waterfront, Aragosta delivers Italian food with a New England twist. We sat at the Chef's Table and had Chef Graham's six course tasting menu.
As a sous chef with over a decade of professional kitchen experience James is accustomed to the hustle and bustle of working the line at a busy restaurant. Aida, on the other hand, was shocked by the speed at which the chef's moved and the accuracy in which they were, quite literally, pumping out food. Seating at the Chef's Table was an awesome experience, especially for a non-chef like Aida...she definitely has a better understanding and respect for her husbands profession!
Our waiter was very attentive and immediately brought us bread and bottled water. He also suggested some great wine pairings for our meal. James took his cocktail suggestion and ordered the Cilantro Sting which contains hand-pressed cilantro, serrano chiles, vodka, patron silver, and freshly squeezed lime juice. This is an out-of-the-box cocktail that surprisingly worked. The taste was good and it paired well with the meal!
First Course: Oysters with horseradish, barolo mustard seed mignonette, and house made cocktail. The oyster was perfectly cleaned. It was a refreshing start to our meal!
Second Course: Lobster Bisque with a fresh ravioli, crème fraiche, and chives. The bisque was delicious! It was packed with lobster flavor and had a creamy, luxurious texture. It was a real treat when the Executive Chef poured the bisque table side.
Ravioli for the Lobster Bisque
Third Course: Baby Beet and Burrata with beet variations and candied pistachios. This plate of food was absolutely amazing! The beets were superbly cooked, the burrata added a delicious, creamy element, and the pistachios gave it a nice crunch. Texturally it was a perfectly balanced dish.
|Baby Beet and Burrata|
Fourth Course: Nantucket Scallops with cannelloni bean "succotash," parsnip purée, and grapefruit. The scallops were the star of this dish...they were right on both on doneness and flavor. This was an excellent dish and one of the highlights of our meal!
Sundried Tomato Risotto
Veal Milanese with Sundried Tomato Risotto
Sixth Course: Frittelle with banana, salted caramel, and créme anglaise. These donut like fritters were a bit undercooked and were a little heavy. After such a filling five courses we would have preferred something lighter to end the meal. Yet, the flavor was good and who doesn't like warm frittelle right out of the frier?
Aragosta Bar + Bistro delivered an exceptional dining experience. Every single bite of food was delicious! We recommend this restaurant to anyone looking for some good, upscale food and a great atmosphere.
For more information on Aragosta Bar + Bistro go to http://www.aragostabistro.com.