Saturday, June 16, 2018

Comfort Food and Classic Drinks at Seaport's OG Lucky's Lounge (Boston, MA)

Before Fort Point was the hot spot that it is now, there was Lucky's Lounge. I have to admit since it wasn't hot and new, it wasn't really on my list to check out after moving to Boston - but I'm glad I finally did.
Known for its live music and Sinatra brunches for many years, Lucky's Lounge also has a great beer list and serves surprisingly good comfort food and variations on classic cocktails.

I was pleasantly surprised at the cocktails I had here. There were seasonal Pimms cup, classic cocktails and in general a more interesting menu than what I expected. The drink was smooth and well balanced - I can recommend this place for cocktails in the Fort Point area!
Lucky's Lounge
The food here is comfort food with a twist, like this fried buffalo brussels sprouts with blue cheese and bacon. I'd recommend this to share with a few people, it was pretty rich with all the bacon and blue cheese!
Lucky's Lounge

Sunday, June 3, 2018

Preview: Greater Palm Springs Restaurant Week, June 1-17, 2018

by @discovering_LA

The annual Greater Palm Springs Restaurant Week is currently taking place through June 17 with over 100 participating restaurants throughout Coachella Valley offering prix-fixe lunches from $15-25 and dinners from $29-49.

Executive Chef Jason Moffitt of Chi Chi at the Avalon Hotel Palm Springs recently collaborated with Executive Chef Michael Reed of Viviane at the Avalon Beverly Hills for a pre-event tasting that I was fortunate to attend. We were seated outside near the hotel’s famous hourglass pool. It was rather chilly and we benefited from the non-obtrusive heaters. This hotel is historically preserved from Beverly Hills in the 1990’s and was renovated to make this property retro-chic to restore the glamour of Beverly Hills. I thought the exterior pastel colors really set the tone for the evening.

We began with Spanish Octopus.

The octopus was perfectly grilled with a pleasant wood-smoked flavor. The combination of smoked eggplant labneh, bulgur, pickled fresno chile, mint and zaatar gave it nice flavors with a bit of spiciness. It was served on top of grilled lavash.

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