After a winter of hibernating, traveling, and being sick for about five weeks, life has kicked into go-go-go. We’re away almost every weekend, I have some exciting new work projects, I’ve been *trying* to run, and of course, we have been sampling Boston’s delicious dining scene. Below are a few favorite shots over the past few weeks. Feel free to share where you’ve been out and about!
We made our first visit to Stephi’s in Southie on the way to my birthday dinner at Moonshine 152 and we have been back several times since. I love that the bar is big and spacious and that they have wine flights. Their cocktails are also delicious. The above is a whiskey drink with a float of Malbec. It was SO good.
Below are Stephi’s nachos, which are epic. We weren’t even planning on getting food, but we saw someone else get these and had to have them. To.die.for. Maybe I should be doing more running. . .
While I was recovering from the severe flu/dengue fever that I had in March, I went through a period of being really, really down, and one night just needed to get out of the house. We decided to check out the Tavern at Quarry Hills at the Granite Links Golf Club. The views of Boston and the ocean are stunning, and the food and drinks and service are all excellent. Definitely get the bacon fondue with apples and croutons.
Tavolo, a quick walk from home, has become our favorite after work spot for its pizzas, pasta, cocktails, and of course, desserts. We love one of the bartenders there, and it’s just a really good community spot. It’s hard not to go every night.
Myers + Chang is a tried (many times) and true favorite, and you can trust their menu to delight your senses. Fried oysters topped with a pineapple concoction were the perfect antidote to yet another gray and cold Boston day.
Finally, we have drinks and apps at Temezcal. There was one day this Spring that was nice enough to sit outside, so we met friends and enjoyed Temezal’s gorgeous patio views and stellar margaritas. I like mine spicy so went with the Picante, which includes blood orange puree and habanero-infused simple syrup. Yum.
