Saturday, March 27, 2010

Birthday Celebration Wrap Up

My love remembered my favorite flowers














One of my friends from school told me that Boston Restaurant Week conveniently started during my birthday week. He also told me there was a great restaurant inside the Charles Hotel in Cambridge - Rialto. As an added bonus, the chef, Jody Adams, will be on this next season of Top Chef Masters! For a normally expensive restaurant by Cambridge standards, a 3-course meal for $33 each sounded like a great deal. The menu looked like Mediterranean cooking but with a lot of local, fresh ingredients and I'm happy to say that's exactly what we got.

The decor on the table reminded me of Weemo.













Appetizers: I got the asparagus risotto with aged gouda and chervil. The Outdoorsman got Quercia cured ham with mozzarella, pickled beets, and candied walnuts.




















I really liked my risotto. Kinda tasted like a grown-up version of the boxed broccoli-cheese rice that they sell in stores. It was creamy and rich without being too heavy. So, so good! The Outdoorsman liked his appetizer and says he would get it again, although he also did say he liked the components separately more than he liked everything together.

Entrees: I got a roasted lemon-thyme chicken with pancetta, radicchio, and croquettes. T.O. got orange-crusted pollock with caper mashed potatoes, eggplant, and olives.






















I loved my chicken! It was very juicy and tender and the skin was crisped nicely. The croquettes were creamy and the sauce was fab. I saved my little pancetta crisp until the very end because I love bacon. T.O. liked his pollock, but his favorite part of the meal was the caper mash. He thought the dish as a whole had good Mediterranean flavor and the orange crust on the fish was a great complement to the rest of the dish.


Dessert: mango sorbet for him, coconut semifreddo with lime-rum syrup and roasted pineapple for me.





















T.O. prefers to end his meal on a light note and the sorbet was that for him. He had planned to get the semifreddo until he heard I was getting it, so the sorbet was his second choice. However, he says he would get it again and thought the mango sorbet had great flavor.

I am ending with the semifreddo because it was OMG unbelievable good! I took one bite and melted into a puddle. It tasted kind of like what one would imagine that Hawaii would taste like, if Hawaii had a flavor. But again, for grown ups. I could probably eat this dessert every night for the rest of my life and be happy. For those who aren't huge coconut fans, you could probably just take the toasted shreds off the top and enjoy the rest. Ahhh, I'm definitely going back to have this again!

Not to be outdone, hubs bought me a beautiful cake for my birthday because he knows how much I love birthday cake. It was a great birthday and a great way to finish out my 20s!











I would definitely go to Rialto again in the future, even at full price. Beyond the delicious food, Chef Adams also contributes to various charitable relief causes for children and hunger issues, both in the greater Boston area as well as abroad. Great food and great causes - what's not to love?!

7 people testified:

weezermonkey said...

Aww, orange gerbera!

Happy belated! What a great-looking meal! So sad I never did much fancy food when I was in your 'hood!

wan said...

yum! what a lovely birthday dinner.

amber said...

That sounds like a really awesome birthday dinner! I'm drooling all over myself at the dessert you had. I love that you said it tasted the way Hawaii would taste if it were a flavor - great description.

Feminist Gold Digger said...

That birthday cakes looks bootiful! I'll keep an eye out for that chef on Top Chef Masters. Can't wait for it to come back.

KG said...

It looks like you had a beautiful Birthday... Happy Birthday my love!!!!!!!

Winnie said...

Sounds like you had a terrific birthday! That birthday cake looked deeeelicious. Very sweet of your hubs.

dapotato said...

happy super belated birthday! everything looks delicious.