The Best Restaurants in Boston Right Now

Did the city need another Southern restaurant and another Jason Santos venture? Yup and yup. This subterranean Comm Ave space finally got the design love it deserved, with Santos embracing its moody, labyrinthine appeal and working with designers Michael and Erica Diskin to soften its edges with whitewashed brick and distressed wood seating. As for the New Orleans-inspired menu, it's indulgence upon indulgence: deviled egg toast, pork belly cracklings, shrimp & grits, and buttermilk fried chicken served three ways (Nashville hot, white barbecue, sweet and spicy). By all means, start with a frozen Voodoo Grenade (yes, there's an actual NOLA-style frozen drink machine behind the bar), but don'

Creamy Burratta

Creamy Burratta fig relish , grilled foccaccia, evoo serves 2 ½ pt. fresh figs, 1/4 -inch dice 1 tablespoons sugar 1 tablespoons mint, torn into small pieces 1 tbl fresh basil, torn into small pieces 1/2 teaspoon lemon juice 1/2 teaspoon honey Pinch salt 1 tablespoons saba, (can substitute balsamic reduction) for garnish combine all 1 tablespoons good evoo,for garnish 2 oz piece burratta foccaccia make relish to top burrata then drizzle with evoo and serve with grilled bread

Pork Tenderloin

Apple Cider Brined Pork Tenderloin fresh cherry glaze,buttermilk mashed, baby arugula serves 3 Cider Brine ¾ cup salt ¾ cup cup sugar 4 cups hot water 2 cups apple cider 1 tsp. chile flakes 1 bay leaf 1/2 cup garlic cloves 2 tbl. dried thyme 1/2 tsp ground cinnamon 1 small white onion, julienned Mix all ingredients then add hot water & mix until dissolved. Chill Pork Tenderloin 1 large pork tenderloin or approximately 1 ½ # Trim the pork tenderloin of any excess fat and silver skin. Add pork to brine and let sit overnight. Brush the grill with vegetable oil. Remove the tenderloin from the brine and season with s&p then place in the center of grate. Discard brine. Cook for 12 to 15 minutes, t

Pan Seared Sugar Crusted Sea Scallops

Pan Seared Sugar Crusted Sea Scallops bacon, tabasco soaked cherries, maple aioli Serves 4 as an appetizer 8 sea scallops 2 tbl. sugar 1 tbl. canola oil 8 strips of good quality bacon (the thicker the better) 1/4 cup dried cherries 1/4 cup warm water 1 tbl. tabasco sauce 2 tbl. aioli or your favorite mayo 2 tbl. pure maple syrup 2 tbl. chopped chives s&p Mix warm water, cherries and Tabasco and let steep for 5 minutes, strain liquid. Mix aioli or mayo with maple syrup. In a saute pan heat canola oi l, add bacon and cook till crisp, remove bacon and keep warm. Season scallops with salt & pepper, sear on both sides approx. 1 minute on each side in same pan to a perfect medium-rare. Place 2 str

Duck Confit

Honey & Hoisin Glazed Duck Confit sweet sticky rice, mango, cashews & coconut milk serves 4 as an entree Duck: 8 legs duck confit Mango Sticky Rice: 1 package banana leaves 1 ripe mango, diced 2 1/2 cups Thai sweet sticky rice, soaked in water 1/2 cup coconut milk 1/2 cup white sugar 1 tsp. salt Hoisin Glaze: 1/2 cup hoisin 1/2 cup oyster sauce 1/2 tsp. chile paste 1/2 tbl. soy sauce 1 1/2 tbl. honey 2 tbl. sesame oil 2 tbl. ginger, minced 2 tbl. garlic, minced Garnish: 1/2 cup cashews 1/2 # bean spro uts 12 sprigs cilantro 2 cups canola oil FOR THE SWEET STICKY RICE Place rice in a steamer, steam for 10-15 minutes. Mix the coconut milk, sugar, & salt and bring to a simmer, add to cooked ric

Lamb Sausage

Includes roasted garlic hummus, red pepper tabouleh and zatar spiced pita chips serves 4-6 Lamb Sausage ½# ground lamb 2 tsp. of grated ginger 3 cloves of garlic, grated 1 tsp.shaoxing wine (or any Chinese cooking wine) 1/2 tsp. of soy sauce 1/2 tsp.of salt 1 tsp.red sichuan peppercorn 2 tsp. ground annatto seed 2 tsp.Korean red pepper ¾ tsp. of ground cumin 1/2 tsp. ground fennelseed 1/2 tsp. ground white pepper 1/8 tsp. curry powder 2 tsp. sugar mix together Crumble & sauté. Season with s&p Roasted Garlic Hummus 4 cups canned chic peas 2 tbl.roasted garlic 1 cup tahini 1tbl. chili flakes 1/2 cup evoo lemon juice s&p tt puree smooth & season Red Pepper Tabouleh 2 cups cooked bulgar wheat ½

Hoisin Glaze

Hoisin Glaze 1 cup hoisin 1 cup oyster sauce 1 tsp. chili paste 1 tbl. soy sauce 3 tbl. honey 1/4 cups sesame oil 1/4 cups ginger 1/4 cups garlic Saute garlic & ginger in sesame oil then add remaining ingredients and bring to a simmer. Remove from heat and use immediately or store in an airtight container

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© 2020 Jason Santos, Inc. All Rights Reserved.