Love is lingering in the air this week after a wonderful Valentine's Day with my husband. Together for almost 6 years, he still knows how to lay on the romance =). This Valentine's Day he made reservations at a new place - Burtons Grill in Burlington, MA. If you ask me, trying a new place on Valentine's Day is definitely a risk but that's part of the adventure and it gave us something to look forward to rather than just eating another typical dinner out at one of our usual places.
So how did Burtons check out?
When we arrived, my first impression was that the atmosphere was very dark - and not as in a romantic, candle-lit dark. In fact, there were no candles to be found in the entire place. It was just very dim for the sake of being dim, except for the brightly lit kitchen, which was open and glowing in the back of the restaurant. I mentioned in a previous review that I do like places where I can actually see inside the kitchen where they are cooking my food. But the particular lighting situation in this place constantly guided your eye back there and the kitchen activity wasn't something I wanted as the focal point throughout my entire meal.
When it was time to order, we opted for the calamari appetizer. Our plate arrived with a pile of calamari and a side of tartar sauce. No cocktail sauce, not even a lemon garnish. What happened to presentation, people? For $12.00, I want my lemon wedge, darn it! The calamari itself, though, was excellent. Good texture (not too rubbery) and flavor.
For dinner, we were boring and both ordered the crab cakes. Mine with grilled asparagus and a baked potato; his with green beans and rice. The crab cakes were good; not the best I have ever had. To be fair, I should mention I grew up spending summers on Cape Cod, eating super fresh seafood. I compare all the seafood I eat now to Cape Cod quality, and not everything is going to measure up. These, however, came pretty close.
To summarize, Burtons Grill is a great place for a quality meal. You will not be disappointed in the food. If you're looking to be blown away by special touches and details, though, head somewhere else and save this place for a night out with friends - not a Valentine's Day dinner! All in all it was a pleasant dining experience and we happily brought our leftovers home to eat again the following night.
Thursday, February 16, 2012
Wednesday, February 1, 2012
RecipeSolutions: Easy Beef Stew
I was going to wait to post this recipe until I had a nice and snowy, frigid winter night on my hands. The meal I am about to make is total cold weather comfort food. Well, as I write this, it is 60 degrees outside. 60 DEGREES!!!! On February 1 - normally the dead of winter. Who would have thought? Anyway, I have all the ingredients for this I don't want to waste and time on my hands tonight. So, I offer you a delicious beef stew recipe that is satisfying and surprisingly easy to whip up! Enjoy!
Ingredients:
1 1/2 pounds cubed beef FOR STEWING
2 carrots (large)
2 potatoes
1/2 onion
chopped mushrooms
1/3 cup all-purpose flour
nutmeg
salt and pepper
2 chicken bouillon cubes
3 tbsp vegetable oil
1. Add vegetable oil to skillet and turn on burner to a medium-high heat.
2. While oil is warming, cut cubed beef into smaller bite sized pieces and set aside.
3. In a large mixing bowl, mix flour with 1 tsp each of salt and pepper.
4. Coat beef with flour mixture and gently add to skillet. Begin browning beef.
5. While beef is browning, chop 1/2 onion and add to skillet.
6. While beef continues to brown, peel and chop carrots and potatoes to bite-sized pieces and add to skillet. Add mushrooms.
7. Once beef is completely browned, add 1 cup water and chicken bouillon cubes to skillet. Cover and simmer at low heat for 1/2 hour, stirring occasionally to cook evenly. I like to stir every 10 min. Mixture will thicken to a stew consistency.
8. Add salt, pepper and nutmeg to taste and serve!
Amazingly flavorful and naturally satisfying, it's a perfect winter meal (and the ONLY thing I will actually use red meat for.) For every other recipe, I substitute ground turkey, chicken etc. But, let's face it. Beef stew just needs beef!
Ingredients:
1 1/2 pounds cubed beef FOR STEWING
2 carrots (large)
2 potatoes
1/2 onion
chopped mushrooms
1/3 cup all-purpose flour
nutmeg
salt and pepper
2 chicken bouillon cubes
3 tbsp vegetable oil
1. Add vegetable oil to skillet and turn on burner to a medium-high heat.
2. While oil is warming, cut cubed beef into smaller bite sized pieces and set aside.
3. In a large mixing bowl, mix flour with 1 tsp each of salt and pepper.
4. Coat beef with flour mixture and gently add to skillet. Begin browning beef.
5. While beef is browning, chop 1/2 onion and add to skillet.
6. While beef continues to brown, peel and chop carrots and potatoes to bite-sized pieces and add to skillet. Add mushrooms.
7. Once beef is completely browned, add 1 cup water and chicken bouillon cubes to skillet. Cover and simmer at low heat for 1/2 hour, stirring occasionally to cook evenly. I like to stir every 10 min. Mixture will thicken to a stew consistency.
8. Add salt, pepper and nutmeg to taste and serve!
Amazingly flavorful and naturally satisfying, it's a perfect winter meal (and the ONLY thing I will actually use red meat for.) For every other recipe, I substitute ground turkey, chicken etc. But, let's face it. Beef stew just needs beef!
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