Mama Maria

Graduation was nearing so my parents came all the way from Beijing to attend my commencement. I thought it would be a good idea to bring them to the North End to get a taste of the Italian cuisine here in Boston. I made a reservation for Mama Maria after reading many excellent reviews on Yelp. The menu is seasonally inspired to ensure that the freshest ingredients are used yet are still heavily focused on traditional Italian dishes and cooking. After walking up a small flight of steps up to the restaurant we were greeted by a very gracious hostess who informed us that our table would be ready soon. Our table took longer than expected yet the hostess and the other waitstaff were very polite and apologetic which eased the displeasure greatly. We were led into a small room filled with three other tables, the decor of the restaurant was very elegant with pastel colors, delicate light fixtures, and dim lighting. Although classy, the restaurant did not feel overly stuffy or pretentious.

Beef Carpaccio with shaved truffle, arugula, capers, and parmesan cheese 
Amazing. Each bite of the carpaccio was a burst of perfect seasoning and texture. The dish was not merely drizzled with truffle oil but was generously flecked with large bits of shaved truffle. The truffle flavor was immense and heavenly. The nutty flavor of the arugula and the tangy saltiness of the capers all added to the perfect harmony of flavors of this excellent first course. 

Cape Bretin New Brunswick Oysters baked with Prosecco Zabaglione
The oysters were fat and juicy and although slightly heavy, was a delicious and hearty dish. The juiciness of the oysters were furthermore enhanced by the creamy texture of the sauce ladened on top of them and the baking of the dish resulted in a delicious cheesy crust on top. I usually prefer my oysters raw and fresh yet this preparation was still very enjoyable. The deep fried garnish on the top was very delicious although I failed to find out what it was. 

Lobster Pasta, Silky Agnolotti filled with Fresh Maine Lobster, Pan Roasted Mushrooms, and Crumbled Guancale
Once I bit into the pasta I could instantly tell that it was freshly made. The texture and flavor of the pasta was impeccable and could only be made from the freshest and highest quality ingredients. The pan roasted mushrooms had a lovely nutty flavor and also added a great textural aspect to the dish. The  delicious hearty chunks of lobster was fresh and contrasted with the silky texture of the pasta which wrapped around it. 

Pan Seared Canadian Halibut with Maine Fiddleheads, Oregon Morels, Fresh Herb Salsa Verde, and Creamy Parsnips
The fish was cooked perfectly and was tender and full of flavor. The fiddleheads were very curious to me for it is not something I eat often, this may be due to personal preference but I was not particularly enthralled by their taste or their appearance. The fresh herb salsa verde added a nice kick to the dish. A light and nicely made dish. 

Overall the experience at Mama Maria was excellent and I would love to return again to feast on such high quality Italian cooking.

Mama Maria
3 North Square 

Boston
MA

02113

La Toque

After graduation I went to Napa Valley with my parents for my graduation trip. Unfortunately we were unable to get a reservation at French Laundry which was rather devastating to me but luckily there were many other delicious places in Napa for good food. La Toque by Ken Frank in the Westin Hotel received many positive reviews on yelp therefore I made a reservation there for our first dinner at Napa. The menu changes periodically to showcase the freshest seasonal ingredients. There are 3 options, one where you pick your own courses, the Chef's tasting menu, and a vegetable tasting menu. There is also the option of wine pairings with each course which my father and I opted for.

Maine Lobster Salad with Manila Mango and Lemongrass
The lobster salad was a dance of fresh and exotic flavors in ones mouth. There were hearty pieces of lobster in the salad and the sweetness of the mango along with other garnishes resulted in a refreshing and delectable starter. 

Seared Artison Foie Gras with Peppered Compressed Pineapple, Apricot, and Spiced Rum Gastrique
As always, anything with foie is instantly on the top of my list. This foie was rich and seared perfectly. Still not as amazing as the foie gras from L'espalier in Boston which I will blog about soon. The foie gras was paired with a sweet wine which was an absolutely perfect combination. 

Alaskan Halibut with Saffron Cream Sauce
I am not completely sure of the full name of this dish. I took a small bite of this and it was thoroughly enjoyable. The fish was battered lightly and deep fried but was not overly greasy or healthy and maintained the freshness and texture of the fish.

Soft shell crab Once again I am unsure of the entire title of this dish. The presentation was a bit awkward in my opinion with the entire crab on the plate. The taste was decent but not something I would order again. The crab was not as crunchy and I would hope and all the textures just did not harmonize together too well.  

Boneless Lamb Loin with Cumin Scented Carrot Puree and Chickpea Fries
The lamb was extremely tender and the entire dish had very strong and robust flavors. The carrot puree complimented the lamb very well and the sauces were also perfect. The presentation of the dish was also lovely. I did not care for the chickpea fries, they were slightly soggy and lacking in any special flavor. 

Wild Pacific Salmon with Red Wine Vermicelli and Oyster Mushrooms
The salmon was sliced very thinly and cooked very well, resulting in very juicy meat. Although cooked well, it was not anything incredibly outstanding. 

Overall the meal was very enjoyable yet it was not mind-blowing. Good quality food but not somewhere I would be specifically keen on returning to.

La Toque 

1314 Mckinstry Street 

Napa 

CA 94558

Balthazar

I've wanted to try Balthazar since the very first time I visited New York. Yet it was also so busy that I never got the chance to go. I have been to Pastis which is also opened by Keith McNally and serves similar french bistro food yet did not get to try Balthazar until recently. If you are unable to get a spot in the restaurant they have the bakery right next to the restaurant where you can get pastries, sandwiches, and coffee.

 

Alaskan King Crab Legs
The crab legs were incredibly fresh and had a lot of meat. Each leg was cracked at all the right places for easy access to the succulent crab meat. 

Steak Tartare
As you may be able to tell from all my previous posts, I am a steak tartare lover. We got the larger serving to share among 4 people and it was still a rather large portion and we had leftovers. The steak tartare was seasoned very well and the bread was perfectly crunchy and contrasted nicely with the tartare. The greens were a tad bitter for my tastes but added an interesting kick to the dish overall.

Seafood Curry Soup
This is a soup that my friend ordered but I did not try any. I am not completely sure of the actual name of the dish. Apologies

Warm Goat Cheese and Caramelized Onion Tart 
I absolutely adore cheeses and goat cheese is one of my favorites. The taste can be quite strong for some but I love it. Caramelized onions is another one of my favorite things and therefore this tart is just made in heaven for me. The tart was very rich and heavy and full of strong flavors. The salad on the side helped balance out this robust flavors. The tart shell was buttery and fluffy. A must try for those who like goat cheese and quiche like pastries. 

Salmon Coulibiac with Mushroom and Dill Cream Sauce
Coulibiac is salmon wrapped in pastry and baked with various vegetables and other fillings. The salmon was cooked to absolute perfection, it was incredibly succulent and not overcooked at all. The cream sauce was rich and delicious. The puff pastry maintained its crunchiness on the outside while still being fluffy and soft on the inside, creating a perfect blend of textures with the salmon. An excellent dish. 

Duck Confit with Crispy Potatoes, Wild Mushrooms, and Frisee Salad
The duck confit was seasoned very well and the meat was tender while the skin was crispy. The wild mushrooms were also cooked very well and the crispy potato chips added a nice textural element to the entire dish. 

 All in all the meal was incredibly enjoyable. Make sure to make reservations because it fills up very quickly!

Balthazar 

80 Spring Street 

New York

NY 10012-3907