Welcome to Splitsville: In Favor of “For Two” Protein Portions
The rise of small plates has ushered in an era of mealtime pluralism, enabling diners to sample more creative bites in a single sitting than ever before. But while variety is, of course, the spice of life, thereâ€™s something to be said for enjoying the same pleasing mouthful of salty, burnished roast chicken over and over (and over) again. Thatâ€™s why, despite our passion for plate passing, weâ€™re also craving proteins offered in â€śfor twoâ€ť portionsâ€”like the legendary roast duck at Salts, the whole braised oxtail at Brooklineâ€™s new Fairsted Kitchen, or the juniper-roasted cowboy steak (pictured) from Beacon Hill Bistro, where chef Joshua Lewin offers oft-changing, large-format options by request for diners hoping to hunker down with a hulking slab of meat. â€śWhatever we have been butchering for the week, we reserve larger portions,â€ť Lewin says. â€śWe might carve it, or leave it somewhat whole so that you can just share, have a beer, and unwind.â€ť Which, to our mind, is the perfect proposition for a cold winter evening.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/11/26/for-two-protein-portions/