When it comes to food, Dorchester has it going on. While we may not have the restaurants per square mile that downtown Boston or Cambridge boast, we have some really great, genuine foodie paradises with chefs passionate about local food and drink and the tight-knit community.
As I mentioned in my last post, we giddily completed the paperwork for the purchase of our first boat on Saturday, and to celebrate we decided to head back to Dorchester for brunch at Savin Bar and Kitchen. While we had eaten dinner there on its opening night, this was our first brunch, and now I can easily say that two my of favorite places to brunch in Boston are in Dorchester. My other favorite brunch is dbar, hands down.
Savin Bar and Kitchen is bright and airy, with all of the windows on one side open to the street. Unfortunately, it wasn’t full at all when we arrived; maybe people have missed the memo on how good it is?
There were a bunch of brunch options that looked drool-worthy, and we finally decided, as we often do at brunch, to share something sweet and something salty.
For him, the huevos rancheros burrito with avocado and home fries, and for me stuffed French toast. The French toast comes with a cream cheese filling, and you have your choice of add-ins. I opted for raspberries, but chocolate chips, blueberries, and strawberries were also available.
The French toast came stacked high in a pool of warm maple syrup, with a side of cinnamon honey butter for spreading.
Divine. In case you were wondering, Champagne and French toast are excellent friends and make for a luxurious, leisurely brunch.
What would you put in your stuffed French toast?
The prices at Savin Bar and Kitchen are incredibly reasonable, they have lots of great beers, wines, and cocktails, and the service is the friendly and welcoming kind you expect from a neighborhood restaurant.
I am looking forward to many weekend open-air brunches at Savin Bar and Kitchen this summer!
But I sliced the potatoes into thin rounds and added them to a pot of salted, boiling water. or this dish, you don’t want the potatoes to get mushy, so boil just until fork-tender, then drain and set aside.
