Travel Journal-First Trip of 2018-Boston

I do a lot of traveling for work.  I get the chance to visit some pretty great cities, like New York City, San Fransisco and LA.  This week I had the pleasure of visiting Boston.  I love this city, the history, the food scene, brewery’s and places like Quincy Market.  I just don’t love visiting in January.  Burr…

On our first night in Boston we had dinner at the Townsman.  The Townsman is a brasserie-inspired, New England restaurant, located on the Rose Kennedy Greenway in Downtown Boston. Townsman continues the hallmark food ethos of Chefs Matt and Kate Jennings – sourcing pristine ingredients from the surrounding area with menus reflective of sustainability and seasonality, celebrating the Northeast growing region and waters. Townsman is lively and convivial with a refined sensibility and a welcoming atmosphere, reminiscent of your favorite neighborhood haunt.  Check them out here;


We started with the New England charcuterie and an assortment of New England cheeses.  The presentation was appealing to the eyes and the meat and cheeses were delicious.  I particularly loved the marinated pickles, peppers and cranberries.  The cranberries added a pop of color to the platter and were amazingly sweet and delicious.  

For my entree I had the broiled monkfish with creamed spinach, parsley root and crispy autumn vegetables.  The crispy vegetables were so good and the monkfish was perfectly cooked.  


We stated at the Loews Boston Hotel.  I’ve provided the link here: It was a great hotel, a nice bar, quite rooms and walking distance to some great restaurants.  It was a short but tasty trip to Boston.  I’m sure I’ll be back in the next twelve months when I plan on trying some of Boston’s craft beer and of course eating my way through some of their amazing farm-to-table restaurants.  


New York, New York

New York, New York- January 2014 I traveled to New York in mid-January for a quick work trip.  I tried some great food at a restaurant in Soho named Boulton & Watt.  There were several of us on the trip and we shared some great appetizers.  We tried the following Kirby cucumber with house pickle brine Brussels sprouts with garlic and dill Pineapple with habanero, mint and basil My favorite was the Brussels sprouts followed closely behind by the cucumbers.  All were really delicious.  For dinner I kept it light and had the organic quinoa salad with warm wild mushroom vinaigrette, kale, roasted butternut squash, pomegranate seeds and crispy shallots.  It was so flavorful and delicious.  Loved it!