Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1067657
NORTHSHOREMAG.COM 22 JANUARY + FEBRUARY 2019 plump, deeply seared scallops is perfectly balanced by a tart, slightly bitter lemon gastrique—a sweet-and-sour sauce generally made with vinegar and sugar—and enhanced by a silky potato-parsnip purée. It's almost tailor-made for a French sauvignon blanc. Because Black & Blue is a steak house, of course there are hearty sides. e French fries, made from "aged" potatoes, are ex- tremely addictive, served with a delicious herb aioli. Want to be truly indulgent? Ask for ketchup as well, and dip in both. For something completely different, order the dumplings. A bit like slices of sweet potato bread pudding, the dumplings are a blend of sweet potato whipped with semolina flour, / E AT+ D R I N K / rosemary, and brown sugar, deep fried and then glazed with maple syrup. ey're actually sweet enough for dessert—or if your eyes are bigger than your stomach, they hold up beau- tifully for breakfast the next morning. Another unique side is the mac & cheese; made with orzo, a tiny rice-sized pasta, it's a bit like mac & cheese risotto. After such a hearty meal, perhaps just an CONTACT 400 District Ave., Burlington, 781-365-1626, blackandbluesteakandcrab.com/burlington-ma OWNER Charles Fitzsimmons Clockwise, vanilla bean crème brûlée, sea scallops with lemon gastrique and the comfortable and sophisticated interior after-dinner drink would suit; the restaurant offers an interesting list of ports and amaros (Italian bittersweet liquors). at's not to say Black and Blue doesn't offer some great sweet endings. e vanilla bean crème brûlée is lus- cious and soothing, without being overindul- gent. But it's wintertime, so overindulge in the peanut butter oreo mousse, a layered parfait of nutty goodness.