The Broadway – Boston

On a recent business trip to Boston, I had the opportunity to have lunch on the south side at The Broadway.  While I get to the city regularly, I don’t often get to venture outside of the normal spots close to where I do business.  What treats we found from this scratch-made kitchen!

Set in a storefront locale, this semi-industrial restaurant boasts a large open feel with exposed air ducts and rustic wood.  The expansive bar allows plenty of room for enjoying craft cocktails, an ice-cold local draft or glass of wine while noshing on their delicious menu.  We were quickly seated and greeted by a friendly server who knew their menu really well – I love that!  Starving, we decided to start with shishito peppers and tuna tartare.  These were tough decisions given the array of choices, but we were thrilled.  The blistered peppers were coated in lime and sea salt, a perfect execution of a popular small bite.  The yellowfin tuna was prepared with tagarashi, avocado and cilantro and served on crispy wontons – excellent!

IMG_1859

We moved onto entrees and were equally impressed with the freshly prepared ingredients.  I had a plate of perfectly-seared fresh scallops with sautéed spinach and included asparagus as a side dish.  They were sweet and creamy and tasted like a mouthful of the sea.  My coworker dove into the cedar-planked salmon with simple baked potato and roasted brussels sprouts.  Both the preparation and the glaze on the fish made it top-notch.  While the sprouts were underdone for our taste, it’s sometimes just preference.  In any event, we thought both meals were worth ordering again!

IMG_1860

Whether out for lunch or dinner, you’ll find an unbelievable selection of starters, salads, entrees, sandwiches and wood-fired pizzas at The Broadway.  Dress up or dress down, you’ll fit right in and feel comfortable with the friendly staff and tasty selections.  Check out their menu at thebroadwaysouthboston.com.  Dig in!

Rustic Roasted Mushrooms w/Tomatoes

When I’m cutting back on the carbs for a meal, I like to use hearty vegetables to take the place of the potatoes and pasta I love so much.  So forgoing the baked potato with our ribeye steaks tonight I opted for this Italian-inspired baked mushroom and tomato dish.  A friend of mine, Todd – a fellow food connoisseur, made a similar dish almost 7 or 8 years ago for a dinner party and I haven’t forgotten about it.  I know you’ll love the combination of sweet tomatoes, nutty mushrooms and salty parmesan breadcrumbs.

FullSizeRender 25.jpg

RUSTIC ROASTED MUSHROOMS W/TOMATOES

Ingredients

  • 2 Quarts Button Mushrooms
  • 12 Small Campari Tomatoes or 15-18 Large Cherry Tomatoes
  • 6 Tbs. Olive Oil, Divided
  • 2 Cloves Garlic, Minced
  • 1 Tbs. Italian Herb Seasoning (dry works well here)
  • 1 1/2 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1/2 Cup Dry Breadcrumbs
  • 1/2 Cup Grated Parmesan

FullSizeRender 24

Instructions

  • Preheat oven to 400 degrees.
  • Wash trim and quarter mushrooms.  Place into a large bowl.
  • Wash and dry tomatoes.  Slice each one in half and squeeze gently to remove the seeds.  Add to mushrooms.
  • Pour 4 Tbs. olive oil over vegetables.  Add minced garlic, italian herbs, salt and pepper.
  • Toss gently to evenly coat vegetables and place into a 2-quart baking dish with high sides.
  • Bake in the oven for 20 minutes at 400 degrees.
  • Combine breadcrumbs, parmesan and remaining 2 Tbs. olive oil in a small bowl.
  • Sprinkle this mixture over mushrooms and tomatoes and bake for an additional 10 minutes or until topping is browns and veggies are bubbling.
  • Remove from oven and serve immediately.

There’s a lot of liquid rendered from this dish so it’s best served with a slotted spoon.  If you want to take advantage of all that liquid, you can also toss in 1 1/2 cups stale bread cubes before baking.  Think of all that Italian-herbed earthiness soaked up in tender bread!  Of course that defeats the purpose of going no-carbs.  Either way, you’ll forget all about the missing potato and savor the flavor of this rustic side dish.  I can’t wait to put a few over-easy eggs on the leftovers tomorrow.  Dig in!