Brunch at Lineage in Brookline

A few Sundays ago, I joined the Boston Brunchers at Lineage in Brookline for...well, brunch.

Before attending this brunch, I found out that Lineage Chef Jeremy Sewall's current record also includes Eastern Standard, Island Creek Oyster Bar, and the upcoming Row 34 - and that Chef de Cuisine Alex Sáenz was the opening Executive Chef at Ten Tables in Provincetown. Needless to say, I was pretty darn excited about this brunch.

Oh, and Lineage's menu is printed daily so they can best accommodate what they find at the farmers' markets. Just F.Y.I.

Our meal started with a round of Lineage Bloody Marys ($8), which were perfectly spicy and seasoned. I also loved the addition of the olive - my all-time favorite Bloody garnish.

Random, but how neat are Lineage's salt and pepper shakers?

Anyway, we were then served Apricot Scones with Ginger Glaze, which were perfectly buttery and flaky. The scones were also clearly studded throughout with fresh bites of apricot, and the sweet ginger glaze was a wonderful complement to them.

As a table, we then decided to share an order of the Spicy Lobster Tacos ($14), which came with avocado mousse and mango salsa.

I loved the large chunks of fresh lobster combined with the creamy avocado and sweet mango. The salty, crispy taco shell was also a fun and delicious holder for everything inside.

A lot of this meal was family-style, so the next two plates to come out were the Buttermilk Pancakes ($12) with ricotta, strawberries, and cherries, as well as the Pullman French Toast ($12), served with maple syrup, white peaches, and Thai basil.

Although both of these dishes were tasty, my favorite was the pancakes. I adored the creamy ricotta paired with the fluffy, indulgent pancakes. The white peaches and Thai basil on the French toast were innovative and interesting accompaniments, which I appreciated.

Surprisingly, I was still able to eat after all of this, which was a good thing considering the next course was Huevos Rancheros ($16).

Black beans, cotija cheese, and Cholula aioli, all topped with a poached egg and served with an obviously homemade corn tortilla. (Lineage's Huevos Rancheros usually comes with flat iron steak, too). For me, one of the best things in life is a runny egg yolk dripping over everything on my plate, with some kind of carbohydrate on the side for sopping up the excess. Lineage's egg was thankfully cooked well, although not perfect, and the seasonings in this dish were spot-on.

All in all, we had a fantastic brunch at Lineage. Since their menu changes often, I'm eager to go back in the late summer and/or fall to see what Chef Sewall has up his sleeve.

Runny eggs: love 'em or hate 'em?

As part of my involvement with the Boston Brunchers, this meal was complimentary. All opinions are my own.

Brunch at The Fireplace

A few Sundays ago, I met up with the Boston Brunchers at The Fireplace in Brookline for a leisurely brunch. This was my first time dining at The Fireplace, although I had always wanted to check it out. I've always only heard rave reviews about this restaurant. 

Our brunch began with complimentary rolls, that were in the shape of scones. Our waiter didn't give us much information about them, but they were served warm, and tasted delicious. I just think it was a little too much bread to eat before a meal (who am I?).

As a table, we decided to share some of The Fireplace's salads. (Side note: The Fireplace's menu is massive, and they have a wide variety of salads to choose from). The vegetarian salad we tried was the vibrant Beet and Orange Salad ($13).

Served over Boston lettuce, the fresh beets and oranges were tossed with parsnip chips, toasted walnuts, Brebis Blanche sheeps' milk cheese, and a citrus vinaigrette. Although the price is a little more than I'd pay for a salad, this was by far my favorite dish of the morning. Everything was obviously fresh, and each flavor complemented the other beautifully.

For my entree, I ended up going with the Lobster Eggs Benedict ($22).

I only eat fish about 2-3 times a year, and the only time I eat it is when I know it's fresh...so ordering this was my own fault. Unfortunately, the lobster was a tad too chewy and cut up too small for my liking - I like big, fresh chunks of lobster. The eggs were also not perfectly cooked, although the runny yolk was acceptable. Sadly, though, the yolk did not help in making the overly toasted English muffin easier to saw through.

I really enjoyed The Fireplace's bustling yet comfortable atmosphere, and it was wonderful catching up with (and meeting some new!) Boston bloggers. However, I wasn't totally blown away by The Fireplace's food. Perhaps I should give them a try for dinner?

As part of my involvement with the Boston Brunchers, this meal was complimentary. The opinions expressed in this post are honest and 100 percent my own.

Another Excuse to Get Naked

When there's passion behind food, you can taste it.

Earlier this week, I had the honor of visiting Naked Pizza in Brighton. Myself and a few other local bloggers had the pleasure of meeting with Tim and Jeff, the owners/managers of the place, while also trying some of their pies and getting a tour of their kitchen.

Tim and Jeff talked to us about their food, driving home the fact that Naked's pies - and food in general - only use some of the best, all-natural ingredients. Case in point: their pepperonis are not pumped with nitrite like most of the varieties we're used to. Nitrite gives pepperonis their red color - Naked's pepperonis are red thanks to the paprika they add to them. 

Their meat is also grain-fed, and their crust is made with ten grains - including quinoa. Most pizza crusts out there are made with only one grain, and are typically filled with white flour and even have sugar added to them. 

Naked's ordering system is easy and wildly affordable, too. You simply pick a size (10-inch, 12-inch, or 14-inch), and then pick your toppings for a make-it-yourself pie. Or, you can order one of Naked's specialty pies, in the same sizes. The specialty pies range from $12.99 to $16.99, and the do-it-yourselfers range from $6.99 to $8.99, not including toppings (which cost under $2 a pop). You also have your choice of thick or thin crust for any pizza.

After hearing all about Naked's natural, healthy approach to pizza, I could not wait to get my hands on a slice.  Tim and Jeff were generous enough to have us bloggers try quite a few pies, but I must say my favorite was the Pima (made with thin crust), topped with black beans, jalapenos and cheddar, and served with chilled pico de gallo on the side. 

I also tried the Greenhouse pizza, made with mushroom, tomato, onion, bell pepper and black olive, as well as a slice of thick crust cheese (not pictured).

Naked Pizza has another location in Brookline - as well as a few other locations across the U.S., and even one in Dubai. Due to their passion for quality food, use of natural ingredients, and dedication to customer service, I highly suggest you give them a try.

Have you been to Naked Pizza before? What's your review?

Recap: Chocolate + Beer at Finale

Rich, decadent desserts paired with some of the finest microbrews. Yeah. That was my Monday night.

Finale in Brookline (with additional locations in Boston and Cambridge) held their second chocolate and beer pairing this past Monday from 6:30 to 8 p.m., after an overwhelming response for their first tasting a few weeks prior. I was on the waiting list for the first event, and was called directly by Finale when they decided to hold a second.

The event paired five different desserts, prepared by Finale’s pastry chef, with five different brews, presented by Matt Webster, President of Drink a Better Brew. The menu consisted of:

-Ommegang Hennepin (light, citrusy, slightly hoppy brew) paired with Creme Brulee

-Troegs Nugget Nectar (intensely malty and hoppy) paired with Mexican Vanilla Cheesecake
-Dogfish Raison D'Etre (deep, Belgian-style brown ale brewed with beet sugar, raisins, and Belgian-style yeast) paired with Hazelnut Cake (insanely moist, flavored with hazelnut flour and saturated with syrup)

-Oskar Blues Old Chub Scotch Ale (strong, Scottish ale with hints of cocoa and coffee) paired with Ultimate Chocolate Cake (bittersweet chocolate mousse layered with chocolate buttermilk cake)

-Unibroue Trois Pistoles (beer enhanced with roasted malt, cocoa, ripe fruit and dark spices) paired with Dark Chocolate Decadence (dense, flourless, truffle-like chocolate cake with a hint of coffee)

What makes many of Finale’s desserts different is the unique twist they put on old classics. Case in point: The cheesecake of the evening was an extra creamy, Mexican Vanilla Cheesecake, which had an earthier flavor to it versus regular old cheesecake. The hops from the Nugget Nectar also complemented the cheesecake's earthy flavor beautifully.

My favorite pairing of the evening was the crème brulee with the Hennepin. The beer itself was light and refreshing with strong notes of citrus and flower, and it paired beautifully with the creamy, not-too-sweet crème brulee. My dining companion marked this creme brulee the best she's ever had, and I couldn't agree more.

To be honest, I didn't dislike any of the pairings that evening - every brew worked wonderfully with its accompanying dessert. Finale really nailed these flavor combinations. The last two chocolate desserts were a little too intense for me, though, as I'm not a huge dessert/chocolate person, but their accompanying beers did help to cut their intense sugar levels.

The cost of the event was a mere $19.99, although the restaurant charged us over $7 for gratuity – and we were only a party of two. I didn't think this was necessary, but the staff was extremely informative, interactive, and clearly worked hard to put the event together - so I can let this one go.

What's your favorite beer to have with/for dessert?

A special meal at The Publick House

Upon my return from Las Vegas early last week, Z and I met up at The Publick House in Brookline for some delicious beer and "special" pub grub. I call it special because The Publick House tends to charge a hefty penny for dishes you can get for less money at most other eateries outside of Boston. However, the food is high quality, and it's not every night we make it out to Brookline - so, sometimes, spending the extra few dollars is worth every penny. Plus, I got two meals out of my $17 entree.

I usually leave the beer ordering to Z, as he is the expert, and this evening was no exception. Especially between the jet lag, hunger, and the lengthy and varied beer menu Publick House offers, I was slightly overwhelmed. Thankfully, our waitress was more than willing to let us sample any of the brews we had questions on, too. I finally settled on a Whale's Tale Pale Ale, and later ordered a smooth Sixpoint Brownstone.

For an appetizer, we ordered the cheese plate, and from a wide selection of rare cheeses, we decided on the Rogue Chocolate Stout Cheddar and Tetilla from Spain (you get your choice of two cheeses).

The cheese plate came with fresh bread, cornichones, and house made spicy mustard. Both cheeses were unique and satisfying, although the chocolate stout cheddar was my favorite. A hint of rich chocolate flavor was present in the background, without taking away from the tangy bite of the cheddar. (Bonus: You can buy any of the cheeses on their menu at their Provisions gourmet food and beer store next door).

For our meals, I went for the Pumpkin Ravioli ($17), which consisted of a heaping bowl of fresh pasta, chocked full of creamy, pumpkin filling.

Personally, I loathe overly sweet pumpkin dishes, but Publick House's version of pumpkin ravioli had the ideal balance between sweet and savory. Between the cream sauce, asiago cheese sprinkling, and the mushroom and tomato garnish, this dish was flavorful, balanced and filling. I ended up eating half that night, and saving the rest for lunch the next day.

Z had the Roasted Fig Salad, which was made with bibb lettuce, goat cheese, cherry tomatoes, and red wine-roasted figs tossed in balsamic vinaigrette, and topped with candied walnuts.

I forget the price of this dish (although I know it costs less than $17), but this heaping salad was divine. The flavor and texture combination was incredible - the sweet flavor of the figs went so well with the tangy goat cheese and sugary walnuts, and the balsamic dressing added a necessary salty flavor to round out the dish.

Overall, we had a great meal and some satisfying brews at The Publick House - not to mention helpful, attentive service. Even though the prices tend to be on the higher side, I am positive that we will back for another "special" meal sometime in the near future.