- New York City's Top Restaurant Deals
- The Un-Restaurant Trend
- What to Eat Late-Night at Chez Panisse
- Mozzarella and More
- Roman's in Brooklyn
- Stellar Seafood in Berlin
- Marcus Samuelsson’s Top 5 Fantasy Meals
- 28 Hours in Philadelphia - Part 1
- Chef Shuffle: The Latest from Chicago
- Dave Beran Leaving Next to Open His Own Restaurant in LA
I finally made it to Boston this weekend so that I could grab a stool at Barbara Lynch's newest spots, Sportello and Drink. The dishes at bright, modern Sportello was the sort of homey, upscale comfort food found at all of Lynch's restaurants. A simple salad of thinly shaved fennel and batons of celery was fresh and crisp and all of the pastas were expertly cooked-the highlight of which was the rich, sweet pantacce (a wide, short noodle) with pork cheeks, parsnips and quince.
But the real standout for me was a wine that we had. Our server steered us towards the 1998 Martilde Ghiro d'Inverno Bonarda from northwestern Italy's Lombardia region, and I'm glad we followed her lead. Its black fruit had mellowed nicely thanks to its age, but what was particularly striking was its distinct earthiness—flavors ranging anywhere from soil to mushrooms—which also made it perfect match to a bowl of pasta made with toasty chestnut flour with whole roasted chestnuts strewn throughout.
After dinner, we headed downstairs to Lynch's enormous—and packed—bar, Drink. It was rather astounding to watch three bartenders expeditiously serving excellent cocktails to 90-some thirsty guests. For our part, we probably enjoyed a few too many of the cocktails, but we ended the night off with a liqueur glass of and exceptionally intriguing Chartreuse Milk Punch called Vert Poinçon de Lait, developed by Drink bartender Scott Marshall. Marshall was inspired by a recipe he found in a cocktail book published in 1827 for "Oxford Nightcaps." The original recipe calls for rum and cognac, but Marshall traded those for viscose Batavia-Arrack and spicy green and yellow Chartreuse. Since the drink's complicated to make—and the recipe makes a gallon at a time—it's worth a detour at Drink to try it. It's a terrific digestif, or, as a nightcap, will ensure sweet or possibly surreal dreams.