Monday, June 27, 2011

Dinner at La Summa-Boston

Recently, after a visit in Massachusetts with my son and his family--including my two sweet angel grand-daughters--my sister Cindy and I had a couple of days of sisterly bonding in Boston. This mostly comprised shopping and eating. And if not eating, talking about where to eat next.

One of the musts, of course, was the North End, the Italian neighborhood. I always make time for that when I fly in and out of Boston. There are scores of wonderful Italian restaurants and a couple of great markets and at least two incredible pastry shops. Mike's Pastry Shop is my favorite.

Our first dinner was at La Summa. We chose that because it was a little off the main drag, and were happy we did. It was small and a lot quieter than most. Our server was delightful. She knew all the details of all the dishes, made appropriate suggestions, and gave perfect service. She was attentive without being intrusive.

For our first dish we split a special of the evening, Eggplant Bruschette.

The eggplant had been lightly breaded and was obviously freshly cooked. And perfectly cooked, with a creamy center and a crispy outside. The tomato topping had fresh basil, a touch of garlic and a fine fruity olive oil. Topped with shredded mozzarella and heated just enough, every bite was delicious.

Then we split the ever-present Insalata Caprese.

Although the tomatoes could have been a bit riper, I suppose we must remember that seasons aren't the same in Boston. They still had dogwood and azalea blossoms while ours have been gone for weeks and weeks. Still, the mozzarella was obviously freshly made (something I never see in Memphis, at least not since Mantia's closed!) and the olive oil was obviously a cut above standard supermarket brands, fruity with a bit of a peppery bite.

And then we split the main course the server recommended: Vitello Speciale.

It was described on the menu as "Barbara's specialty - lightly breaded veal or boneless breast of chicken layered with prosciutto, mozzarella and mushrooms in a wine reduction." Once again we were delighted with the choice. It was a substantial dish. What I show is one half of a serving, since the kitchen very considerately split it for us.  Loaded with sautéed mushrooms, in a rich Marsala wine reduction, it was the perfect ending to the meal.  Ending because there was no way we could manage dessert after all this.

And you certainly couldn't quibble with the price.  With generous servings, plenty of warm crusty bread and a bottle of very nice pinot grigio, and with a generous tip, our check was still less than $100!
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1 comment:

MStevens said...

Great, now I am officially starving as I get ready to walk out the door for work. Not fair.