Dining, Food & Wine Article |
The 86 List
Local chefs spout off about those pesky dishes that just won’t quit—and one that finally did.
By Taryn Kelly
Jody Adams, Rialto
Roast duck with roasted fingerlings and olives “That dish has its own life, completely independent of me. It’s like a child. So I can’t hate it. Though I know on my gravestone it will probably say something about that bloody duck.” (The Charles Hotel, One Bennett St., Cambridge, 617-661-5050, rialto-restaurant.com)
Gabriel Bremer, Salts
Roast duck for two “I’m going to get in trouble for saying this, but I’m not a fan of this whole single-signature-dish thing…we’ve been introducing specialty tasting menus in order to get people away from the duck.” (798 Main St., Cambridge, 617-876-8444, saltsrestaurant.com)
Molly Hanson, Grill 23 & Bar
Crème brûlée “When I eat out, my friends talk about ordering crème brûlée. I can’t even order it, I get so sick of making it.” (161 Berkeley St., Boston, 617-542-2255, grill23.com)
Barbara Lynch, No. 9 Park
Beet salad with blue cheese “That salad was on the menu for eight years. I just couldn’t take it anymore. So last fall we killed it off.” (9 Park St., Boston, 617-742-9991, no9park.com)
Roast duck with roasted fingerlings and olives “That dish has its own life, completely independent of me. It’s like a child. So I can’t hate it. Though I know on my gravestone it will probably say something about that bloody duck.” (The Charles Hotel, One Bennett St., Cambridge, 617-661-5050, rialto-restaurant.com)
Gabriel Bremer, Salts
Roast duck for two “I’m going to get in trouble for saying this, but I’m not a fan of this whole single-signature-dish thing…we’ve been introducing specialty tasting menus in order to get people away from the duck.” (798 Main St., Cambridge, 617-876-8444, saltsrestaurant.com)
Molly Hanson, Grill 23 & Bar
Crème brûlée “When I eat out, my friends talk about ordering crème brûlée. I can’t even order it, I get so sick of making it.” (161 Berkeley St., Boston, 617-542-2255, grill23.com)
Barbara Lynch, No. 9 Park
Beet salad with blue cheese “That salad was on the menu for eight years. I just couldn’t take it anymore. So last fall we killed it off.” (9 Park St., Boston, 617-742-9991, no9park.com)
Originally published in Boston magazine, July 2007
 |
Change text size |
 |
Print |
 |
Email |
 |
Write a comment |
User comments
- No users have posted comments on this article.
