Word: porcini
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...crowd that likes to munch on oysters ($14-21) and lobster pizza ($25) by the bar. House cocktails include $12 Ginger Cosmos and “Bajitos” (Mojitos with a basil twist). The upstairs restaurant is where Boston’s older elite dines on Porcini Crusted Sea Scallops ($16) and Organic Amish Free-Range Chicken...
...Post House offers spoonfuls of strawberry shortcake and banana-cream pie for people who want a lighter dessert after a steak-house-size meal. At the Meritage restaurant in the Boston Harbor Hotel, guests can order just a spoonful of entrees like flash-fried Nantucket scallops, or chicken, porcini mushroom and truffle salad. Chef Pino Maffeo at L in Boston offers 4-in.-to-6-in.-high test tubes of select soups from his regular menu, while at 15 RIA in Washington, dessert, left, is served in a flight of shot glasses...
...much to the scallops, which are quite tasty in their own right, and the bread pudding-esque herbalita is fatty and almost slimy, a poor textual complement for the scallops. One vegetarian option is an entrée-sized portion of ricotta and bread dumplings in red wine porcini sauce ($14). The dish is filling and zesty, and probably best eaten in the appetizer portion ($7). The other vegetarian option— a five-course tasting menu with dessert ($38)—often includes the dumplings as well as a variety of meatless prêts, appetizers and entr?...
...professional, as Hunter Thompson used to say, and at least there's no shortage of future castoffs. Keith, the master chef who can only cook when there's porcini mushrooms involved and who's trying to pass himself off as a do-rag-wearing stud who can carry "big logs and stuff." Alicia, who may be able to wash the Kucha Tribe's clothes on her stomach but can't even make bitchiness entertaining. Nick, who doesn't have a discernible personality, and Tina, who's sweet and earnest but can't keep her grub down or my eyelids...
...restaurants. They're not buying the highly touted places any more." The American tourist redux is more worldly in his activities and tastes, particularly when it comes to food and wine. He does not recoil from snails, eels and sweetbreads as he once did, orders tortellini ai funghi porcini with authority, and often chooses a vintage he knows from back home...