Published by TheFoodMonkey on 19 Jan 2010 at 04:37 pm
“Fins to Gills” Dining–Small Plates at B&G
In following with the currently resurgent ethos of Nose to Tail dining, which dictates that the entirety of a beast is up for grabs as an ingredient, B&G Oysters, in Boston’s South End, will be serving a series of affordable small plates in a Fins to Gills style.
Every Sunday and Monday through April, guests are invited to come in and experience recently promoted Chef de Cuisine Stephen Oxaal’s take on this tradition in a variety of small plates ranging in price from $3-$12.
The Fins to Gills menu changes each week and might include some of the following:
- SALMON BELLY BACON: brioche, quail egg – $6
- BLUEFISH AND BASS RILLETTE: beets, crème fraîche – $3
- SCALLOP BOUDIN BLANC: brussels sprouts sauerkraut – $12
- TROUT ROE BLINI: citrus, prosecco – $6
- MONKFISH LIVER TORCHON: apples, horseradish – $9
- SEA URCHIN CUSTARD: kombu, white soy – $9
- SHRIMP HEADCHEESE: avocado – $9
I greatly enjoyed B&G’s oyster and lobster small plates last winter (read my review here), and I’m looking forward to seeing what Chef Oxaal has come up with.
