Boston Restaurant Week! It’s not as exciting now that I’m more familiar with where restaurants cut corners to make up the price differences, but there are still a few places that never disappoint and Marliave is at the top of the list. Escargot cooked in garlic and cognac on toasted bread, gnocchi stewed with lamb, pork, and beef, and a trio of house-churned chocolate hazelnut, mint vanilla, and cream cheese ice-cream. Impossibly satisfying. Marliave makes so much in-house (pastas, ice-cream, even truffle chocolates), and it really comes across in flavor. And, of course, I love that their second floor has wrap-around windows that look directly into downtown crossing; it’s the best view to appreciate Boston’s signature mix of modern and historic architecture.
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food-nude reblogged this from cherrylet
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dystopiaz said:
how do they cut corners?
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cmao said:
where do restaurants cut corners? :o I’ve only done restaurant week once but I guess I couldn’t tell the difference anyway…
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herocountry said:
i always forget to go to restaurant weeks >:( I MISS ESCARGOT also omg cream cheese ice cream..
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seasquared said:
that first picture *____*
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cherrylet posted this
