There isn't a better way to spend time on the South Shore than dining out every night.
I wish we could all have such pleasures, however, this column will take you along on my
television and radio dining, eating, munching, tasting tours to some of the favorite
restaurants and inns around Southeastern Massachusetts. You are invited to "Eat
Your Way Through Southeastern Massachusetts" if only in words. (Watch and Listen
to my television/radio shows if you want to use your eyes and ears too!)
Over the past twenty or so years I have experienced and patronized several (457 to be
exact) Massachusetts restaurants, and without exception to any other area...Variety is the
Spice of Dining in Southeastern Massachusetts and Cape Cod. Some nestled inland, others by
the water... some found in old Sea Captain's homes, some in modern structures...
traditional New England cooking, ethnic dishes, gourmet cuisine and all equally
irresistible.
These are some of the choices for dining on the South Shore... as suggested by our
television viewers, Internet visitors and radio listeners.
New Orleans Crab Cakes... Scallops
Constantine... Garlic Herbed Steak... Salmon Au Poivre... Scrod Spanish Style...
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| are the entrees that make up a "not so simple menu" at Not
Just Seafood in Rockland.. After 12 years in this town, Chef Ray Fuccillo, has
inspired diners to travel from Boston and Cape Cod to experience some of the 60 menu items
offered for both lunch and dinner. New Orleans Crab Cakes, delicately light in texture and
spice, crisp yet moist inside. My second choice, Scallops Constantine, bacon wrapped
scallops on a vegetarian sauté |
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of pineapple, tomato and Grand Marnier. The main entree selection is the
Garlic Herb Steak, sautéed with butter, garlic, oregano and a special blend of herbs
(Ray's secret) for a very subtle flavor. Salmon Au Poivre is the alternate entree, coated
with cracked imported black pepper and sautéed at a high temperature to impart a spicy
but "not too hot" crust that is absolutely delicious, served with lemon herbed
potatoes and seasonal vegetables. |
Lobster, Scallop & Leek Strudel... Roasted Pesto Salmon
Crab-Stuffed Sole... Chocolate Peanut Butter Cake...
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| are just entree and dessert samples of the Fall menu created
by Executive Chef Peter Martin at the Belfry Inne in Sandwich. You must
savor a favorite at the Inn, Peppered Filet Mignon, pan seared filet lightly coated with
black pepper, accompanied by young tender seasonal vegetables, garlic and rosemary roasted
potatoes, drizzled with a red wine sauce with truffle oil. Since Strudel is one of the
chef's specialties, prepared with lobster meat, scallops, leeks and celery wrapped in
Phyllo dough, baked golden brown , served on a bed of sautéed leeks and scallion with a
Chardonnay cream sauce. Now on to the Roasted Pesto Salmon, a filet of Salmon with a thin
coating of pesto wrapped in phyllo dough and oven roasted. This is truly an entree that
will be remembered as a special life occasion dinner. Gray Sole stuffed with snow crab
meat baked |
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with a touch of white wine, served on a bed of wild rice,
baby vegetables and a lobster cream sauce. If I may suggest just one more entree... the
Lamb Loin Chop, a center cut lamb chop pan seared with potato and goat cheese gratin
tatatouille and a sweet vermouth and balsamic sauce. Oh Yes! the dessert, Chocolate Peanut
Butter Cake, a chocolate ganache on top and smooth creamy peanut butter inside. The second
choice, which I will definitely order on my next trip is the chef's own rich and creamy
white chocolate graham cracker crusted, sour creamed White Chocolate Cheese Cake. By the
way, this is a lodging facility too, with an authentic Belfry and eight tastefully
appointed rooms. All the pleasures of Sandwich are within walking distant. Dinner
Tuesday through Saturday, Sunday Brunch, 8 Jarves Street, (508) 888-8550. Reservation
suggested |
Chicken Scampi... Scrod D'Napoli... Frutti d'Mare... 30-foot
Antipasto Bar... Caesar salad... Tiramisu...
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| simply said you could say Paisano's is a dramatic
modern Italian ristorante, somewhat theatrical, with ebony and brass, I call Paisano's
simply Italian, moderately price entrees, attentive service and lives up to their pristine
reputation. (A totally non-smoking restaurant since it opened six years ago.) Chicken
Porto Fino is my first choice - a whole breast of chicken and two jumbo shrimp sautéed in
a red wine, lemon, mushroom garlic sauce and then onto the Frutti d'Mare - shrimp,
swordfish or haddock, littlenecks, mussels and scallops |
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sautéed in an Italian plum tomato sauce with garlic and red
bell peppers over pasta. And I must tell you about the 30-foot Antipasto Bar... the
flowers of garden vegetables as well as a variety of blended pasta and vegetable salads.
Savor the soups and Caesar Salad... prepared by Chef Carlo. Great wine list... but
remember leave some room for the dessert... Tiramisu... an exceptional recipe. Lunch
and Dinner, 7 days. corner of Route 106 & 27, Kingston, 781-582-1022. |
Send your favorites to me via Email
or postcard!
I will be randomly drawing six each month. Winners will
join me for dinner at a South Shore restaurant. I pick up the check!
If you are sending a postcard, mail to: Restaurant Favorites,
P.O. Box 950, Marshfield, MA 02050.
"Dinner is the most wonderful period of the day and perhaps its goal -- the
blossoming of the day. Breakfast is the bud." Novalis
As always, do everything in good taste, JR
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