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Review: Bokx 109

11/09/2011 09:25:00 PM
Bloggery media rep Sara swung by Bokx 109 last week, here's what she had to say:

Apologies for my delayed post; for the past few days I have been busy digesting one of the best meals I’ve had in quite a while! Last Wednesday night I had the pleasure to attend a 6-course meal at the Chef’s Table at Bokx 109 in Newton.

First let’s start with location:

Newton may seem like a stretch for some of us city-dwellers, but Bokx 109, located inside of Hotel Indigo, is actually super-easy to get to. The restaurant is only about a 10-minute ride from Boston (not during rush hour – take my advice and do NOT attempt to go during rush hour), and has plenty of free parking for restaurant guests. For those without cars, the hotel is right next to the Riverside T-Stop on the D-Line.

And now the important stuff…the food:

Upon arriving, I was seated at the Chef’s Table and greeted with a glass of champagne by our chef for
the night, Jarrod Moiles. The first course consisted of a scrumptious seared scallop atop mushrooms and baby Brussels sprouts. I normally do not care for mushrooms, but in this dish they tasted fantastic. Next up were roasted beets with a goat cheese brulee, pistachio brittle, and balsamic onion jam. The beets were so colorful and fresh, and tasted delightful (and very fall) paired with one of my favorite Rieslings, Chateau Ste. Michelle. Each course got more delicious than the next. Next up was lobster-stuffed dover sole. I am a huge seafood lover, and this was soooo delicious! The dish was served with braised Swiss chard and a roasted shallot cream. Even though I was starting to fill up by this course, I could not put my fork down!

Three courses to go….

The fourth course was a bacon-wrapped pork, plated beautifully atop a corn pancake, with a house-
made mustard and pickled relish. As full as I was getting at this point, the course I was most-looking
forward to was up next: braised beef short rib with a vegetable ragout. Delish! How I had room for
dessert I’m not sure, but there was no way I was going to pass-up the last course, and _____ panna
cotta. The dessert was paired with a sweet and scrumptious dessert wine, and Jarrod even treated us to
some of Bokx 109’s green apple cotton candy.

The entire dinner was very seasonal, and the wine pairings were right on key. An extreme amount of
precision went in to the presentation of each meal, and everything came out looking as impressive as it
tasted. Bokx 109 is definitely worth the trip.

Click (here) to visit the Bokx 109. 

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