Posts Tagged ‘craft’

Welcome to beantown

November 5, 2012

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A few weeks ago business brought me to Boston and the surrounding area. It was quick, in’n’out, but I managed to get a lil pseudo-Mexican cooking in at JM Curley. I was in the mood for something a little eccentric paired with a really good cocktail. Needless to say, I received 7-7-7’s.

Now I’d never been to Beantown before. So a visit to Fenway was a must. At the time the stadium was closed down while the remainder of the playoffs were still happening. The Tigers were putting the finishing touches on the Yankees and ending my postseason excitement. I took a stroll around the stadium walking past the locked up gates while the wind whipped down the streets. Many of the areas bars were open with the warm glow spilling out onto the streets. I wasn’t hungry yet so a few pints  warmed the soul.
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I decided to hit the nearby (few miles) JM Curley. The reviews online looked very promising and the menu itself was filled with eclectic items and a killer cocktail menu. This was going to be right up my alley. I started with a Manhattan and ordered a few small plates instead of a dinner. The steak frites were calling my name but a menu filled with delectable goodies such as salmon sliders, baby octopus and beef cheek gorditas, I was quickly led astray. From the pictures you cna guess I ended up with the Baby Octopus and Beef Cheek Gordita’s. They were the right perscription to cure my ails.

The baby octopus was flash fried and braised to be both tender and crispy. I believe it was dusted with onion, red pepper and celery powder and topped with a lemon crema. It was fantastic, I’d highly recommend trying it out especially if you had someone to share it with. Although it was a starter/tapas style place. There was a lot of octopus on there, almost too much.

 

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My last dish was the Beef Cheek gorditas. If the octopus was excellent, the gorditas were the cats ass. The cheek was braised in a slightly sweet, slightly savory sauce very similar to a dark beer style bbq sauce. Topped with thinly slice tomatillo and a spicy Mexican crema made from sweet potatoes. Each one also had a few toasted squash or pumpkin seeds that really melded the whole dish together. It was perfect for a cold autumn day.

I had a glass of Fidencio Classico Joven Mezcal for dessert. While not a dessert drink, I had never had this brand of mezcal before. The good things I’ve read and heard about it rang true. For $30 or so per 750ml bottle, it’s a great entry into the smokey realm of quality mezcals. I could definitely see picking a bottle up for sipping and mixing.

The verdict? Check out JM Curley, the place had a steady crowd of young professionals sipping craft cocktails and eating a wide range of eclectic quality eats. I know I’ll be back.

JM Curley

21 Temple Place
Boston, MA 02111

(617)338-5333

http://jmcurleyboston.com/

The Dilemma…

October 10, 2011

I call this drink the Dilemma, you see fall is here and my favorite cocktail is decidedly a summer drink. Now take that lovely summer drink and heat it up with some smokey mezcal and we can talk. So yes, this is basically a Paloma using mezcal instead of tequila. It’s also a dilemma because I tossed some of my beloved Los Danzantes Reposado Mezcal in it. Which is so damn tasty and so damn hard to find.

Now the drink instantly takes on the mezcal’s smokiness and a bit of salt. At first sip, it’s on the weird side. When using tequila, the combo works so well together and it’s easy to fall in love with, but with mezcal it’s like having the same cocktail in some weird dream where your sitting in class mixing a cocktail, in your underwear, you know the dream right? After it sits for a few minutes and the ice melts a touch you get a wonderful blend that’ll keep you drinking this into November. My next experiment would be to try this with an un-aged mezcal, but unfortunately I don’t have any. Mezcal brands…hello?

2.5 oz. Mezcal
6 oz. Squirt, Mexican Market
1/2 Lime, juiced

over Ice with a twist or slice of lime.