I live in Boston, which means that the culinary scene is on fire. There are so many amazing restaurants, delis, diners, bakeries, and more to enjoy. As a cook, you can learn so much from these innovative chefs and gather ideas of your own.
Last week I had to say goodbye to a dear friend of mine as she moves to New York City. She enlisted my advice for where to have her goodbye dinner. She lived by Porter Square, so I immediately recommended Highland Kitchen.
Rated at the top of Boston Magazine’s “Boston’s Best,” Highland Kitchen boasts several different cuisines on their menu, from Southern to Italian to English. Not only are the available dishes impressive, but the prices attached are unbelievably affordable. You can get a cocktail for $8.00. Most appetizers are under $10.00, and entrees are reasonably priced for being so close to the city.
Now you’re probably wondering…Kristina, what did you get?!
For my cocktail, I chose what Highland Kitchen calls the “Monsoon.” Ginger beer, Mount Gay rum, fresh mango juice, and fresh lime juice. A wonderfully tropical play on the classic “Dark and Stormy” (just ginger beer and rum).
We all shared the Buffalo Fried Brussel Sprouts for an appetizer. I did not manage to snap a picture of the dish because we ate it so fast! The brussel sprouts were fried to perfection, crunchy on the outside and tender yet not overcooked on the inside. The sprouts were doused in a buffalo sauce that was not unbearably spicy. The spice warmed my mouth, allowing a the sauce’s flavor to more prominently arise.
For my entree, I chose the Pappardelle Bolognese. Now, I grew up with my father’s bolognese, and you should know right now that I’m a major pasta snob. However, I took a chance on ordering this dish because I had a feeling they would make this coveted dish right.
The noodles were homemade with just the right thickness. The bolognese was spot on – tender, mild Italian sausage meat and ground pork meshed beautifully with a sauce that had the correct balance between tomato and wine. Some bolognese sauces out there have too much red wine or too much tomato sauce and not enough wine. Other sauces make the blasphemous error of using meat that comes dry. I give Highland Kitchen an A+ for their bolognese!
Dessert was decent – a hot fudge brownie sundae and bourbon pecan pie. When I go there again, I’ll just go for the pie! I like my brownies fudgy, but their version was a bit more on the cakey side. If you like your brownies a tad bit on the lighter side, you’ll love their version.
If you are willing to take a little adventure outside of the city, Highland Kitchen has a wonderfully lively atmosphere accompanied with affordable, creative, and delicious meals.