Just read my Tablehopper newsletter, and saw this:
***Wednesday March 18th is the next ~THREE ON FIVE BEVERAGE BATTLE AT FIFTH FLOOR~: Vegetarian Showdown. Emily Wines will pair wines against beer selections from Craig & Beth Wathen of City Beer Store, and cocktails from celebrated mixologist Marco Dionysos of Clock Bar, with the added pairing challenge of the Gascony-inspired vegetarian menu. 7:30pm. $125 per person, excluding tax and gratuity. Please specify “Beverage Battle” when making your reservation. 12 Fourth St. at Mission, 415-348-1555.***
Vegetarian! Alcoholic! That’s me! Just my luck, I’ll be in DC on the 18th, for one night only. So promise me, if you have the means, go. Support them so they’ll do more veggie stuff. I’m all stressed that it’ll flop because of the economy, but they’ll blame the vegetarians. Us animal-snugglers always get the stink-eye of suspicion in these matters.
Hello, loyal friends. Just a quick missive today, to let you know I’m alive. I write from the snowy banks of the Charles River, where it is MOTHER FUCKING FREEZING. I think I forgot what real cold feels like. Thanks, Boston. Consider me schooled.
Anyhoo, I had a lovely solo dinner at the bar of a place a friend of mine recommended: Oleana. And let me tell you, it’s embarrassing when a town like Boston can whoop the pants off a town like San Francisco in the “friendly to vegetarians” department. Oleana is a rare gem—a restaurant that offers equality for meaties and veggies alike. I had choices, people. Good ones.
I started with a Swiss Chard and Eggplant Bisque, with Tomato Jam and Cheese and Pesto Panini. The bisque was ever-so-creamy without being too heavy, and pleasantly complex. The tomato jam gave it a hint of brightness, like some postcard from summer in a bowl full of winter goodness. The panini wasn’t as crunchy as I might have liked, but the flavors were great, and it dunked in the bisque like Paul Pierce over Tim Duncan. (Couldn’t resist a little Celtics love, since I’m in Bean Town and all.)
Next up, I tried their Ricotta and Bread Dumplings with Red Wine, Porcini and Black Kale. My waiter—who was admittedly the bartender—described the dish like gnocci, but that was a bit of a misnomer. The dumplings lacked that beautiful gummy resistance I was expecting from his description. Still, on this 25 degree night, the Kale and Wine were stewed to produce a flavor you rarely get in vegetarian cooking. A sort of hearty-savory-nom-nom that’s the hallmark of meatier dishes. I, for one, was stoked to eat it.
That’s it for tonight. My blogging muscles are out of shape. Gotta get myself on the keyboard treadmill, one page at a time.