I don’t even know where to begin. I’ll start by saying that we just got home from a terrific/fantastic/mind-blowing/mind-numbing/oh my gosh, how am I going to remove myself from the premises after eating all of this… dinner. And dessert.
A few weeks ago Sues and I were invited to enjoy a six-course fall-inspired dinner prepared by Chef Jarrod Moiles at Bokx 109 located in Hotel Indigo. I’ve been dying to get to Bokx for a while now because I’ve heard so many positive things about it. Plus, who doesn’t love a snazzy restaurant in a posh hotel? No friend of mine, I’ll tell you that much.
The dinner started at 6:30 this evening. We got stuck in a bit of traffic on 95 since we were driving during the last leg of rush hour, but we managed to make it only a handful of minutes late. I adore so much about Newton but if you live in Boston and don’t have a car it’s easy to brush it off as being “too far away”. Which, in reality, it’s not far at all. It’s only about a 15 minute drive from the Brookline area without traffic. My theory is, brushing anything off is silly because you end up missing out on lots of lovely. But thankfully I have a car and if you don’t, fear not, because Bokx is located literally 300 feet from the Riverside T stop on the D line. There was a sign, that’s how I know the exact distance
Okay, let’s chat about the food. If you’re hungry, now is the best time to either turn away from your computer, grab a snack (although it won’t be as good as our dinner, that’s a fact!) or cover your keyboard because drooling will ensue.
Seared Day Boat Scallops with house-cured pancetta, truffle, wild mushroom, baby Brussels sprout leaves, and cranberry gastrique.
Roasted beet timbale, goat cheese brulee, pistachio brittle, balsamic onion jam. Wine pairing: Chateau St Michelle, Riesling, Columbia Valley, Washington, 2010.
Lobster stuffed dover sole, braised Swiss chard, atop roasted shallot cream. Wine pairing: Spellbound, Chardonnay, Napa California 2009
There were so many things right with this dish. First, the roasted shallot cream very well could have been a dish on its own. And second, lobster stuffed inside of sole? If I went to Bokx tonight just for this one dish it would have been well worth it.
Homestead Farm pork tenderloin bacon wrapped, house made mustarda, pickled tomato relish, corncake. Wine pairing: Rosenblum, “Appellation Series”, Zinfandel, Paso Robles, California 2008.
This was the point when Sues excitedly nudged me as the pork tenderloin was being prepared because she knows that I go ga-ga over anything wrapped in bacon. Rightfully so.
Braised Brandt Farm beef short rib, fall vegetable ragout, Bordelaise. Wine pairing: Robert Craig, “Affinity”, Cabernet Sauvignon, Napa, California 2008.
So, so, so tender.
Triple creme brie panna cotta, caramelized figs, spiced hazelnut praline.
And hold on tight for this…
SOUR APPLE COTTON CANDY.
When Chef Moiles came out with bowls of these gorgeous light green clouds of sugar, everyones face lit up. Because naturally a group of adults dining together gets the most excited about cotton candy. That’s just how life works
After dinner was over we snapped a group photo and I may or may not have considered checking into a room upstairs at the hotel. I was that stuffed and that unable to move a single limb. From our seats, Sues and I even jokingly looked around the restaurant at one point to see if there were any benches we could take a nap on I’m actually quite impressed I’m even able to move my fingers to type this post. Everything was far more than I expected and it’s safe to say I’m adding this to my list as one of my most favorite dining experiences to date! A cozy chef’s table, fun company, friendly host, food and wine that leave you nearly speechless and in a food coma. Job well done, Bokx. We shall return, especially to explore this rooftop pool we’ve been hearing so much about!
399 Grove Street
Thank you for the invite, Joanna