Word: dish
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Hebah M. Ismail ’06, a devout Muslim, said she accidentally ate pork meatballs at Annenberg because the dish was labeled as beef...
Oleana’s entrees are hearty, satisfying and excellent. Sortun is mindful of using as much organic meat and produce as possible, and does so with the help of local farms. An earthy sort of goodness is evident in dishes such as the seared scallop special ($23). Five fresh, tender and juicy scallops surround an herbalita red wine reduction of bacon, celery, onion, carrot and gigante beans atop a mild turnip puree. The bland turnip does not add much to the scallops, which are quite tasty in their own right, and the bread pudding-esque herbalita is fatty...
...double shame, because this restaurant has so much to offer, even aside from the food: a fantastic and highly personal wine list selected by reigning Boston wine queen Cat Silirie, a passionate and brilliant service staff that not only can describe every minute detail of a dish, from farm and forest to table, but has mastered the wine list as well, and a handsome dining room with the best view in Boston. And the food itself is very good, and sometimes excellent. If only Lynch would listen to her waiters and stop hedging her menu, the food would reach...
...resistant in the center, although perhaps a little too much so for American tastes accustomed to overcooked pasta. The Crispy Sweetbreads ($15) were the only misstep from a kitchen that is usually strong with offal. The accompanying lentils were toothsome, the mustard greens offering a bitter counterpoint to the dish. The sweetbreads had the proper creamy texture but were surprisingly tasteless; I wonder if this lack of flavor stems not from the cooking, but from poor ingredients, as they appear to have been properly handled...
It’s the rare chef that creates entrees as satisfying as the appetizers; it takes great talent to imbue a dish with flavor that is sustained to the finish of an entree-sized portion. The Venison Sirloin ($35) is a masterpiece, briefly seared and served rare. The roast pears bring out the sweetness in the meat, and the acidity in the jus of red currants (a fresh take on traditional currant jelly) temper its gaminess. After small tastes, my companions were ready to fight me for the remainder of the dish. The Roast Squab ($34) was also good?...