Serious Amigos

The lobster fever carried over into my big debut dinner at B&G Oyster. I had never been but since becoming friends with two chefs and the general manager and a couple of the waitstaff I felt the time was right. I had served their executive chef at brunch beforehand, then showered and put my new plates on the car before hitting the streets to the South End. As a matter of fact, before last night I had never had dinner in the South End before. I was in for a serious treat.

The patio at B&G is in the foundation of the building that used to exist behind the restaurant, like a sunken garden, and thats where we ate. My friend ordered a bottle of white wine, which I let him pick because my specialty is in the Boone’s Farm, Night Train price range. What can I say I like fruity, malt wine. No I don’t. Regardless, he then let me pick out the dozen oysters because I used to shuck and we got some snaggly-toothed beasties. Also, a watermelon and feta salad that was drizzled with balsamic reduction. Very tasty.

The oyster / appetizer course was interrupted by a gift from the sous-chef of the Butcher Shop, whose nick name is Short Rib. That restaurant is located right across the street and is also in the No. 9 Park group. Short Rib came over in a tiger striped green tie and white apron and gave us a toast with a bottle of Miller High Life, the champagne of beers. Then we were presented with sliced veal and radishes from the Butcher Shop, where Short Rib was working the chopping block. I thought it was turkey. In any event I ate it in 3 seconds and wanted more. Fear me, baby cows.

For my entree I had the lobster carbonera. The Lord and Mariposa later that night told me the story of carbonera, which is that it originated in Italy by the coal mines. The dish utilizes heavy amounts of black pepper because that way the miners couldn’t tell that coal was flaking off of themselves and into the food. I thought it was delicious with its bacon and lobster combination, and again, I was finished in about three minutes and my friends had hardly gotten started on their entrees at that point. I want to say that it was the best service and food I’ve had in 2007, excepting the restaurant I work at of course.

After dinner I rushed my car back over the bridge to the Allstar Sandwich Bar where I poured beer and wine at the 1 Year Anniversary Party. Congratulations go to Jimmy and Kate and Mr. S. etcetera for making that place work out so well. The following is a picture of the amigos in the kitchen at the Allstar… we are serious.