Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1479836
NORTHSHOREMAG.COM 18 OCTOBER 2022 The menu of steaks at Mooo…. [sic], the new restaurant in Burlington, stretches across the globe from Australia to Kansas, with stops in Japan and California. So the connoisseur can explore the many differences between Wagyu sirloin from a grass-fed steer raised in Rangers Valley, Australia, and a cosseted cow raised in the Kagoshima Prefecture of Japan, or the nuances between California ribeye and dry- aged rib-eye from Kansas. The Kansas rib-eye, dry-aged for 90 days, has an intense, meatier flavor than a classic cut. With a bit more chew, it brings to mind the Wild West. It is perfectly delicious–exactly what you'd expect from chef Jamie Mammano, who has drawn praise over more than a decade for the original Beacon Hill location of his modern steakhouse. Whether you are an expert who understands the difference between heartland beef and a West Coast cut, or a steak-curious novice, Mooo…. is exactly the right place. Servers have been trained by top butchers and have likely tried every cut, meaning they are incredibly well versed in how the steaks differ, and can explain everything from the process of THE MENU Seabass Ceviche $28, Crisp Baby Iceberg $22, Prime Sirloin Tartare $32, Japanese Wagyu Beef Dumplings $29, Creekstone Farms Bone-In Dry Aged Ribeye $89, Pan Roasted Branzino $42, Char-Roasted Heirloom Carrots $13, Mooo.... Side Flight $38, Milk & Cookies $17, CEO Manhattan cocktail $23 E AT + D R I N K Clockwise, Bone-in rib-eye, the dining room's sleek, modern decor, and chef Eduardo Calderon dry-aging to the tenderness of each filet and how marbling affects both flavor and texture. You could easily, and deliciously, enjoy beef for every course, starting with the Prime Sirloin Tartare, which arrives under a cloche filled with apple wood smoke to enhance the taste of the tender morsels. It's served with a quail egg and topped with an aioli that we'd suggest blending in just a bit at a time, to let the steak shine through. Or depart from the classic steakhouse menu with a truly unique meaty appetizer—the Japanese Wagyu Beef Dumplings, which bring unexpected Asian flavors to the table. To craft these, Wagyu A-5 beef is ground in-house, then mixed with thyme and caramelized onions and hand pressed into dumpling wrappers. Steamed and served in a soy-ginger brodo, it invites you to spoon the sauce over the dumplings. It's not all about the beef, though. Mooo… offers the classic wedge salad, upgraded with peeled grape tomatoes, Maytag blue cheese and bacon—and when you say you are