Tag: French

It’s Boston Pops Season, Where to Dine and Park!
Boston Pops concerts are scheduled at Symphony Hall between May 8 – June 15, 2013. Readers and friends who have tickets for the Pops always ask us, "Where can we dine around Symphony Hall?" And, once the conversation is open, it's followed by, "Where can we park?"

Please add your favorite spots for dining and parking around this area in the comments below. And, if you try one of our suggestions, let us know how it worked for you.

Here's our primer for a great visit to the BSO or Boston Pops at Symphony Hall.

We say, make dining and parking a joint decision. Our first suggestion is always to leave the car at home or at a park & ride and take the MBTA to the concert.

But, if you must have a car at hand, the Prudential Center is our favorite parking place to recommend in the city. It has its own exit off the Mass Pike. It's connected to mass transit, has taxis available at the doors, and there's a great choice of dining options within the complex. And, best of all, Google estimates that Symphony Hall is a 6-minute walk down Huntington Avenue. (map )

Prudential Options

If a splurge is on the menu, L'Espalier is the star of the show and has valet service. If a mini-splurge is more in line with your budget, reserve a seat in their Salon for a glass of wine and a bite before the concert, or dessert and a cheese course afterward. The restaurant is accessible from inside the Prudential Center via the Mandarin Hotel.

Woody's Grill & Tap

It's a six minute walk from Symphony to 58 Hemenway Street and Woody's Grill & Tap. It had been years since we'd been there but we wandered in recently with our friends Liz & Mick and enjoyed an excellent meal. The pizzas were as great as always but excellent appetizers and salads shined and will have us coming back often. Try the grilled asparagus!

Newbury Street

Park at the Pru and dine on Newbury Street. After dinner you can even walk to Symphony by reentering the Prudential Center and making part of your walk to the concert through their climate controlled corridors.

Since we walk all over the city, we would consider a few of the restaurants on Newbury close to symphony. La Voile is a great choice for French Bistro food.

And, we love to stop into Tapeo for a few tapas at the bar or a table full of choices to share with a group of friends.

Another Great Choice is Brasserie JO

We also recommend that concert goers consider a Boston gem that's often overlooked – Brasserie JO at The Colonnade Hotel. This place always comes through with French flair, great service, and a good meal. It's also a short walk on that same map, because it's across from the Prudential Center.

We love their bar to have a glass of wine and a light meal. And, after the concert, this is a wonderful place for a memorable dessert. They have a way with chocolate sauce!

Ethnic Options for less formal dining

If you want an ethnic meal or a quick bite before the show, we have a few favorites to recommend.
- Moby Dick – our friend Francine Crawford pointed us to this little gem. It's one of her favorite pre-concert spots.
- Pho Basil on Massachusetts Avenue does Thai and Vietnamese food and pleases us with both cuisines. Here's a post on some of the dishes we really enjoy at Pho Basil.
- Lucy Ethiopian Cafe is across the street from Symphony and is fun and delicious. But, give this choice a bit more time. The pace of this cafe's warm hospitality and made-to-order food is a bit slower than many places. They also have wonderful coffee and a selection of desserts for after the show.
- India Samraat on Massachusetts Avenue between Commonwealth and Marlborough is a bit further away but still within walking distance, especially if you park near Newbury Street. This is a restaurant we enjoy sharing with friends. (UPDATE: Sadly, India Samraat closed this year)
- Chili Duck, right across Boylston from the Pru, is a hidden gem and another great spot if you're meeting the gang.
Other resources and opinions

"Where to dine for Symphony?" is a question routinely asked of the crew over on Chowhound's Boston board. Here are a couple of recent conversations with some options that we haven't tried yet.
Update 06.01.13: More locals chime in on favorite places over on Trip Advisor

Here are maps to help you find more options:

Other parking around Symphony Hall

Other restaurants around Symphony Hall

If this type of information is helpful to you, consider saying thank you by starting your next Amazon shopping trip from here. They have the things you want including Boston Pops music and a full line of MP3 Downloads.

Details:
Symphony Hall
301 Massachusetts Avenue, Boston, MA 02115-4557 (map)
(617) 266-2378

www.bso.org‎

Writers: Penny & Ed Cherubino
Photo: Courtesy of the Boston Pops (Photo Credit: Stu Rosner)
May 11, 2013
Scared of Celeriac?
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips
- When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
- As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
- Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
- Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
- Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!
Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops
November 5, 2012
Scared of Celeriac?
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips
- When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
- As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
- Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
- Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
- Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!
Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops
November 5, 2012
Scared of Celeriac?
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips
- When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
- As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
- Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
- Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
- Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!
Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops
November 5, 2012
Greeting April with a Big Sip of Bugey Bubbles!

We’re saying Hello to April with an outstanding sparkler– Montagnieu Brut from the Bugey!

Repeat after me, BOO-zhee. I enjoy saying Bugey almost as much as drinking this outstanding sparkler.

In a year where each week seems to hold a special weather surprise, this Montagnieu Brut from the small French region of Bugey seems a perfect wine to celebrate our sparkling resolution as we leap into the unknown of a new month.

While this is not Champagne, we think it’s very Champagne-like. Without the label in plain view, it could have easily fooled us.

This sparkler has a big, important Champagne character to it. Penny insisted, “It became better with every sip– bigger, fuller, like an aged white wine.” It reminded us both of the way Krug gets better sip-by-sip. Try drinking this Bugey through the range of temperatures by enjoying each glass without topping it up.

It’s a white sparkling wine that’s nice and dry with the roundness of a pinot. As constant students of wine, we now know we really like the blend of Altesse (also known as Roussette) and Mondeuse Noir grapes.

Simply put, Bugey “Montagnieu Brut” was a pleasant surprise and has prepped us for the next 30 days. Bring it on, April.

For more about the wines we’ve been enjoying (including a Bugey Cerdon) check out
Our Sparkling Resolution Winner’s List

Bugey “Montagnieu Brut” $25 at The Wine Bottega, in Boston’s North End

Here’s more about Bugey “Montagnieu Brut” from Louis Dressner Selections

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here's, The Food Lover's Guide to Wine the latest addition to our wine reference list. We heard a great interview and review of this book over on Taste of the Past.

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

March 31, 2012
Out and About from Paris to Boston

Last week, Mary Kay from Out and About in Paris was in Boston for a few days and we met for lunch. She had been following our food truck coverage, so my friend Laurie and I met her at The Dining Car in front of the library.

After a lingering lunch and some good conversation in the courtyard, we took Mary Kay on a brief tour of a couple of our favorite spots in the McKim building: the main staircase, the Puvis de Chavannes Gallery, the Abbey Room, and Bates Hall.

With a spectacular day outside, this appetizer was enough to tempt Mary Kay to explore more of one of my favorite buildings on her own. The three of us took to the outside world. We made a quick stop at the Society of Arts and Crafts and then strolled down Commonwealth Avenue Mall.

It is such fun to meet the people behind blogs. Mary Kay is as warm, friendly, and interesting as her persona on the web.

What's on your "dreaming of a trip to Paris" shopping list? Remember to click over to Amazon from here to support this site! Here are some ideas!

From another great blogger Clotilde's Edible Adventures in Paris

From the wonderful Patricia Wells, The Paris Cookbook

Learn to Speak French

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

March 14, 2012
Plan Pégau 2009 “Baby Chateauneuf du Pape”

A couple of bottles of Plan Pégau 2009 were sitting in our wine rack. This wine had been introduced to us as a "baby Chateauneuf du Pape" by Howie Rubin at Bauer Wines.

A few nights later, Gretchen Jones (@moralbeast) mentioned a great Cote du Rhone that she was enjoying. That sent me to the rack to pull the Plan Pégau and plan a meal around it.

As students of wine, we learn by researching the wines that come our way. We had already been told that this was from one of the great Chateauneuf du Pape winemakers, Laurence Féraud from Domaine du Pégau. Her wines can run four to five times the $14.99 price tag on this one.

The importer, Hand Picked Selections (HPS) says the 2009 Plan Pégau, "offers a true and loud echo of the flavor and style of Domaine du Pegau Châteauneuf-du-Pape. A perfect illustration of the HPS mantra of quality, character and value, it always seems to have a bit of that magic Châteauneuf funk!"

We paired it with a rib eye after reading a comment from Wine & Spirits Magazine that this wine was, "…a red to sink your teeth into…mouthfilling and delicious, the vinous equivalent of a good aged steak."

From the moment we opened the screwtop, Plan Pégau made an impression. Photographing it was torture. It has a big presence and was sending out enticing aromas that made us want to get straight to tasting.

From this one we learned about rapé.

Blogger Edmonton Wine Host ran a post on Plan Pégau and reported that it might contain some rapé from Pégau. He explained, "Rape means left over juice, skins or crush from a previous harvest. Also can be a winery way of 'disposing' of extra juice from an excellent harvest."

We knew about second labels, like Oregon superstar producer Owen Roe Winery's O'Reilly's line. Now we know about another way to hunt for unexpected quality at a great price. Find out if it is the baby sister in a great family.

We plan to buy more!

If you see this wine at a good price, grab it. We loved it and expect it will be just as good over the next couple of years.

What's on your wine shopping list? Remember to click over to Amazon from here to support this site!

Details:
Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

March 6, 2012
Sophisticated Pink Sparklers for Valentines’ Day

Don't be afraid of pink sparking wine! We'll let you in on what wine experts have always known– some serious and elegant wines come with a blush of color. There are also plenty of classy, but inexpensive, pink options.

As regular readers know, we start every month with a glass of sparkling wine, and we share those choices with you. Today, we'll remind you of a few that are perfect for cork-popping on Valentine's Day. (Yes, we are our own Friday Link this week!)

If price is no object, consider a rosé from one of France's great Champagne houses. We've really enjoyed these two:

Champagne Billecart-Salmon Brut Rosé - This is one of Penny's all time favorite wines. It's price has really skyrocketed during the years we've been telling you about it. But, sometimes only the best will do and Billecart-Salmon has earned it's place at the top of the charts.

Delamotte Brut Rose - Brix Wine Shop gave us the opportunity to taste this wonderful Champagne from Delamotte, the ledgendary house that produces Salon.

For a bit of France on a budget, slide out of the Champagne region and try a Crémant.

We suggest a bottle of Louis Bouillot Rosé. Even the lable looks like a party! This is one of our favorite beach wines.

For a real value sparkler, we'll move you to New Mexico. New Mexico you ask? Mais Oui!

Gruet Blanc de Noir is coppery in color and rich with pinot noir flavor, and it's heritage comes from another of the great French Champagne families. They also make a bright pink rosé.

From there, head north to Soter Vineyards in Oregon. One New Year's weekend, we tasted four great sparkling wines. The Soter was one of them. These wonderful wines, from a highly respected team with a great Pinot Noir reputation, will always be on our list of favorites. Try the Soter Rosé to see how much finesse American sparklers can have.

We also say, "Olé" for the pink Spanish cavas like Segura Viudas Brut Rosé or their ARIA Pinot Noir Cava.

Related Posts:

If you don't have enough ideas here, go explore our entire wine post collection.

And, we've gathered all of our Valentine posts at Valentine's Day 2012 – Romantic Dining in Boston

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning and if you do buy something there, they'll put a few coins in our tip cup.

Details:
Words: Penny & Cherubino
Photos: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

February 10, 2012
Holiday Pops 2011– Where to Dine and Park!
Readers and friends who have tickets for one of the Boston Pops Holiday Concerts are already asking, "Where can we dine around Symphony Hall?" And, once the conversation is open, it's followed by, "Where can we park?"

Please add your favorite spots for dining and parking around this area in the comments below. And, if you try one of our suggestions, let us know how it worked for you.

Here's our primer for a great visit to the BSO or Boston Pops at Symphony Hall.

We say, make dining and parking a joint decision. Our first suggestion is always to leave the car at home or at a park & ride and take the MBTA to the concert.

But, if you must have a car at hand, the Prudential Center is our favorite parking place to recommend in the city. It has its own exit off the Mass Pike. It's connected to mass transit, has taxis available at the doors, and there's a great choice of dining options within the complex. And, best of all, Google estimates that Symphony Hall is a 6-minute walk down Huntington Avenue. (map )

Prudential Options

For wonderful food and great service at a reasonable price, we send friends to Sel de la Terre on Boylston Street for pre-concert dining. If you're driving, simply enter any Prudential parking area or use the restaurant's valet parking service.

You could even return for dessert and post-concert conversation and then have the valet bring the car around. Please, call the restaurant to confirm the details, especially if you're reading this months from now.

If a splurge is on the menu, L'Espalier is right next door and shares that valet service. If a mini-splurge is more in line with your budget, reserve a seat in their Salon for a glass of wine and a bite before the concert, or dessert and a cheese course after. Both restaurants are accessible from inside the Prudential Center via the Mandarin Hotel.

Newbury Street

Park at the Pru and dine on Newbury Street. After dinner you can even walk to Symphony by reentering the Prudential Center and making part of your walk to the concert through their climate controlled corridors.

Since we walk all over the city, we would consider a few of the restaurants on Newbury close to symphony. La Voile is a great choice for French Bistro food.

And, we love to stop into Tapeo for a few tapas at the bar or a table full of choices to share with a group of friends.

Another Great Choice is Brasserie JO

We also recommend that concert goers consider a Boston gem that's often overlooked– Brasserie JO at The Colonnade Hotel. This place always comes through with French flair, great service, and a good meal. It's also a short walk on that same map, because it's across from the Prudential Center.

Ethnic Options for less formal dining.

If you want an ethnic meal or a quick bite before the show, we have a few favorites to recommend.
- Moby Dick – our friend Francine Crawford pointed us to this little gem. It's one of her favorite pre-concert spots.
- Pho Basil on Massachusetts Avenue does Thai and Vietnamese food and pleases us with both cuisines. Here's a post on some of the dishes we really enjoy at Pho Basil.
- Lucy Ethiopian Cafe is across the street from Symphony and is fun and delicious. But, give this choice a bit more time. The pace of this cafe's warm hospitality and made-to-order food is a bit slower than many places. They also have wonderful coffee and a selection of desserts for after the show.
- India Samraat on Massachusetts Avenue between Commonwealth and Marlborough is a bit further away but still within walking distance, especially if you park near Newbury Street. This is a restaurant we enjoy sharing with friends.
- Chili Duck, right across Boylston from the Pru, is a hidden gem and another great spot if you're meeting the gang.
Other resources and opinions:

"Where to dine for Symphony?" is a question routinely asked of the crew over on Chowhound's Boston board. Here are a couple of recent conversations with some options that we haven't tried yet.
- Quick bite near Symphony Hall
- Craft cocktails near Symphony Hall?
Here are maps to help you find more options.

Other parking around Symphony Hall

Other restaurants around Symphony Hall

If this type of information is helpful to you, consider saying thank you by starting your next Amazon shopping trip from here. They have the things you want including Boston Pops music and a full line of MP3 Downloads.

Details:
Symphony Hall
301 Massachusetts Avenue, Boston, MA 02115-4557 (map)
(617) 266-2378

www.bso.org‎

Writers: Penny & Ed Cherubino
Photo: Courtesy of the Boston Pops (Photo Credit: Stu Rosner)
December 5, 2011
Here’s to December, “May it be a lot like November!”

Our December Toast? Bring Back November! (at least the weather part).

We’re clinking flutes to welcome a new month, staying true to Our Sparkling Resolution and celebrating with an interesting and challenging wine, but in a good way.

We popped the bottle “cap” of our l’opéra des vins les années folles (“the crazy years”) and began what I’d describe as a festive pour that created a nice, frothy mousse which quickly fizzled. Peach blush in color, more pink than rosé, but still a sparkler.

As I raised the glass to my nose…well, lets just say it’s not a wine to be pre-judged by its, uh, bouquet. Not bad, just different. My advice, take a sip, you'll be pleasantly surprised.

Light mouth feel with a good tartness and a medium finish. The red wine in the blend definitely stands out. We both liked it.

If you’re up for something different in a sparkling wine, try it. With a little luck, you’ll be able to open a bottle while sitting at an outdoor table on the deck wearing your favorite short-sleeved shirt.

Thanks to The Wine Bottega in Boston’s North End for helping us make another winning selection to ring in a new month.

Check out: Our Sparkling Resolution Winner’s List

Want a great wine mentor who's willing to teach you how to taste wine? How about one of the most respected woman in the field, Jancis Robinson! Here's her book, How to Taste: A Guide to Enjoying Wine. And, with holiday parties and celebrations coming up, check your wine glass inventory, we love Schott Zwiesel Tritan Crystal Stemware Forte Collection.

Details:
Words: Penny & Ed Cherubino
Photography: © 2011 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people that are part of the places and services we cover. Often, those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

December 1, 2011