vibrantabyss

My foray into Restaurant Week this year was Ming Tsai's place out in Wellesley, which I went to with fenicedautun.

My cocktail for the evening was a Ginger Gimlet - the one on the menu is made with vodka (as are their martinis.. why has gin fallen by the wayside??), but I had mine done up with Bombay Sapphire, which was all to the good - added a nice tang to the ginger-lime combo.

To start, I had an excellent squash-ginger soup, with a drizzling of thai basil pesto around a center garnish of a pearl onion and some shredded shitake.  (Thank you, AutoCorrect, but no, I did not mean "shredded Shi'ite").  I was surprised how well the pesto complimented the other flavors.

My main was oxtail, was cooked to perfection. Though the mashed potatoes and broth were fairly mundane separately, when mixed into a slurry (ok, I'm still more engineer than foody) they hit just the right combination of flavors.

For dessert, unshockingly, I chose the crème brulée (those that know me well know this is one of my favorites).  It was very nice, a good amount of vanilla, although a slightly thicker top layer would have been nice.   Cappuccino finished off the meal.

All in all, well worth the trip.  I have wanted to get out there for... about six years, and have never managed to find someone to head there with.

What if there was an endangered species - for reasons of current habitat - that could thrive in another environment and multiply as fast as rabbits, but the only willingness to transplanted it would be if it could be farmed as a yummy food source. [Poll #1523987]

Comments are welcomed and encouraged.