Each time I visit Boston, I’m hopeful that the food scene has improved. During my last trip, my friend Eda and I opted to try Blue Inc., one of “Boston’s 11 Hottest New Restaurants of 2011” according to Zagats. Fans of Gordan Ramsey’s “Hell’s Kitchen” will recognize Blue Inc. Executive Chef and Owner, Jason Santos. His popularity on the 7th season, bright blue hair and creative cuisine stole the show.
Anxious to try Santos’ flavor-texture combinations, we started with pan seared sea scallops with slab bacon, Tabasco soaked cherries and hazelnut-chocolate nutella powder. The salty-spicy-sweet trio hit the mark.
Plump hand rolled sage gnocchi sprinkled with crumbled blue cheese were luscious. Butternut puree, toasted walnuts and wilted spinach enriched this satisfying starter.
Cumin crusted escolar. The spicy-sweet aroma of cumin arrived at our table before the fish. Topped with smoked raisin salad over chive mash and cooked fennel in a citrus butter sauce, it was a powerful dish. I learned after this dinner that escolar is a controversial fish banned both in Japan and Italy. I will not buy nor order it in the future. For more information see wikipedia.
Cabernet braised shortribs. Succulent and rich, the ribs were complimented greatly by peppery crunchy onion rings.
We ended our meal with peach clafloutis with yuzu curd, mint, brandy and peach ice cream and almond crumble. It was bright and nutty.
The meal came to just over $55 per peson, including a glass of wine. The dining room is modern, the staff attentive and the food whimsical. Portions are massive so be sure to bring your appetite!
Memories of my grandfather Edmundo from Salerno cleaning a bucket of live slippery creatures are fresh in my heart and mind. Still wriggling inch long chunks of eel were broiled, skin on. The heightening aroma of fish oil and smoke flooded the kitchen from floor to ceiling. Once cooled they were marinated with chopped parsley, olive oil and vinegar for 2 days leading up to the festivities.
As tastes have changed eel has definitely lost its popularity on many tables but remains a favorite on ours. 
Countdown on, only 4 hours until the feast begins. I’ve got my eyes on the bowl of hearty, savory and succulent pieces of eel. Luckily they’re no longer moving. Merry Christmas!!!
A carb-lovers dream, the original kosher shop opened on 21st S 
If you’re not a fan of sandwiches, try the summer rolls and grilled pork chop over rice.
The heritage pork belly buns were a divine appetizer, moist and succulent. We ordered the lemon grass arctic char wrapped with cedar wood and slow-cooked grass fed short ribs as our main plates. The fish was perfectly cooked but was bland. The ribs were tough and chewy. They were served in a hot cast iron bowl full of nutty, satiating sticky, multi grain rice.
I had high hopes for this Lower East Side, Japanese fusion restaurant. Unfortunately, it fell short of my expectations.
I’ve been in the U.S. for 2 weeks. When I land in Boston, my first food stop is my Mom’s kitchen and then 
Then on to the “super” 12” burrito. There’s a choice of 9+ fillings. I order grilled chicken, grilled vegetables or carnitas. Last week, I had the carnitas burrito on a soft wheat tortilla stuffed white rice, black beans, sour cream, salsa and extra jalapenos. The roast pork was tender and a bit spicy. The tomato, onion and cilantro salsa adds a fresh, citris taste to the mix.
