Best of Boston: September 16-18
Highlights:
Lala Rokh
Rosh Hashannah in Boston: I took the train to Boston and arrived in time to join David and Erin and their friends Jen and Scott for a huge Rosh Hashannah feast for night #2. Everyone pitched in - David may turkey and meat balls (ancient family recipe), matzoh balls to have in our chicken soup and potato kugel. Scott roasted an incredible chicken, Jen made noodle kugel and asparagus and Erin made honey cake. It's never a real Jewish meal unless there is too much food! It was nice to spend some time on the holidays with them.
Lala Rokh - Boston: David and Erin put their heads together to figure out where to go for dinner on my only other night in Boston knowing it had to be flog-worthy. I also told them it had to be reasonably priced limiting some of their suggestions like Craigie Street Bistrot. Whether it was the pressure to choose a floggable restaurant or just luck, we ended up at an incredible Persian restaurant in Beacon Hill. Winner of several awards since opening in 1995, Lala Rokh served delicious food in a white tablecloth romantic setting (a romantic table for three please!).
The food was outstanding. Warm bread was served with hummus made from chickpeas and lentils laden with a smoky flavor and lots of garlic (maybe roasted garlic?). We ordered the Mirza Ghasemi appetizer, a smoky blend of roasted eggplant, tomatoes, egg and saffron. Each of the main dishes were notable. I ordered the chicken kebabs - lemon and saffron marinated chicken breasts with rice and roasted potatoes. The chicken was so tender, juicy and flavorful. Erin ordered grilled salmon with a pesto, feta sauce which she enjoyed. She did say she was happy she had ordered the sauce on the side; perhaps it was too rich atop the perfectly grilled salmon. This dish came with roasted saffron potatoes. David ordered the slow cooked lamb with basmati rice - very aromatic tender pieces of lamb that melted in your mouth. Lala Rokh had 6 or so chutneys to choose from called Torshi which complement the main meal used as a dipping sauce or like we did, on top of rice. We ordered the mango tamarind chutney - a perfect accompaniment to our dishes and delicious.
There was a little mix up when we ordered our wine but the wait staff apologized. We had a chardonnay from Burgundy, much less oaky than Californian chardonnay that helped us wash down every delicious morsel.
This restaurant was tops and reasonably priced. We paid about $33 without tip per person, including wine with no dessert. Highly recommended.
Lala Rokh
Rosh Hashannah in Boston: I took the train to Boston and arrived in time to join David and Erin and their friends Jen and Scott for a huge Rosh Hashannah feast for night #2. Everyone pitched in - David may turkey and meat balls (ancient family recipe), matzoh balls to have in our chicken soup and potato kugel. Scott roasted an incredible chicken, Jen made noodle kugel and asparagus and Erin made honey cake. It's never a real Jewish meal unless there is too much food! It was nice to spend some time on the holidays with them.
Lala Rokh - Boston: David and Erin put their heads together to figure out where to go for dinner on my only other night in Boston knowing it had to be flog-worthy. I also told them it had to be reasonably priced limiting some of their suggestions like Craigie Street Bistrot. Whether it was the pressure to choose a floggable restaurant or just luck, we ended up at an incredible Persian restaurant in Beacon Hill. Winner of several awards since opening in 1995, Lala Rokh served delicious food in a white tablecloth romantic setting (a romantic table for three please!).
The food was outstanding. Warm bread was served with hummus made from chickpeas and lentils laden with a smoky flavor and lots of garlic (maybe roasted garlic?). We ordered the Mirza Ghasemi appetizer, a smoky blend of roasted eggplant, tomatoes, egg and saffron. Each of the main dishes were notable. I ordered the chicken kebabs - lemon and saffron marinated chicken breasts with rice and roasted potatoes. The chicken was so tender, juicy and flavorful. Erin ordered grilled salmon with a pesto, feta sauce which she enjoyed. She did say she was happy she had ordered the sauce on the side; perhaps it was too rich atop the perfectly grilled salmon. This dish came with roasted saffron potatoes. David ordered the slow cooked lamb with basmati rice - very aromatic tender pieces of lamb that melted in your mouth. Lala Rokh had 6 or so chutneys to choose from called Torshi which complement the main meal used as a dipping sauce or like we did, on top of rice. We ordered the mango tamarind chutney - a perfect accompaniment to our dishes and delicious.
There was a little mix up when we ordered our wine but the wait staff apologized. We had a chardonnay from Burgundy, much less oaky than Californian chardonnay that helped us wash down every delicious morsel.
This restaurant was tops and reasonably priced. We paid about $33 without tip per person, including wine with no dessert. Highly recommended.
posted by Karen at 11:13 AM
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