Oceanaire
40 Court Street Boston, MA
If you are a seafood fanatic like I am - look no further than Oceanaire Seafood Room! I didn't even know how to get here, but once I found it - I went all out. The stuffed salmon, pan roasted mushrooms and key lime pie were to die for. Check it out during Restaurant Week though, or else it is mucho $$.
Blu
4 Avery Street Boston, MA
If I were extraordinarily wealthy, had nothing to do all day, and wanted a beautiful view and amazing food - this is where I would get lunch, every day. I went here with a few close lady friends from work for a Farewell lunch - and it did NOT disappoint. Blu started with a delicious goat cheese salad, the main course was orange chipotle shrimp skewers over a spinach risotto. For $15 during Restaurant Week - this place is a MUST.
Aragosta Bar and Bistro
Battery Wharf Boston, MA 02109
Well, it's Restaurant Week Boston 2012 and that could only mean one thing... that I am going to at least seven new spots. Aragosta was the first one of them! It's cute, on the water, and very cozy. My one qualm would be with the service. Our waitress kept insisting the "best selections on their menu were NOT on the Restaurant Week menu" um, hello - that is why I am here. Otherwise, all three courses (calamari salad, grilled fluke and olive oil cake) were delicious and I would definitely recommend it!
Lone Star Taco Bar
477 Cambridge St
Allston, MA
Lone Star is new to Allston and I'm really hoping it does well (I may actually go there enough to ensure that it does...) Their tequila selection is outrageous and their classic sangria was amazing. The tacos are out of this world and the homemade guacamole and chips are a must! Check it out!
Ingredients
- 1 baguette
- 1 teaspoon balsamic vinegar
- 2 slices mozzarella cheese
- 1 small tomato, sliced
- 4 fresh basil leaves
- Pesto
- olive oil
Directions
- Preheat a skillet/panini press over medium-low heat.
- Sprinkle cut sides of bread with balsamic vinegar.
- Layer one slice of mozzarella cheese, tomato slices, basil leaves, pesto and the remaining slice of mozzarella cheese on the bread. Close sandwich; rub outside with olive oil.
- Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.
Nutritional Information: Amount Per Serving Calories: 402 | Total Fat: 24.1g | Cholesterol: 36mg
Ingredients
- 2 cups chopped cooked chicken
- 1 cup chopped fresh broccoli florets
- 1 cup shredded Cheddar cheese
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 egg white, lightly beaten
- 2 tablespoons slivered almonds
Directions
- In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle on an ungreased baking sheet. Roll into a 15-in. x 12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.
- On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375 degrees F for 15-20 minutes or until filling is heated through and top is golden brown.
