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!Blue Inc. 131 Broad St. Boston +1617.261.5353 Mon-Fri Open at 11:30am, Saturday Dinner Service Begins at 5pm