Sometimes you can have a great red wine and an outstanding entrée, but put them together and its clash of the taste buds. Pairing the right tastes together to make a complimentary and almost orchestrated dining experience is what Pairings at the Park Plaza is all about. This is not your average steak and seafood staple of Boston, but rather, as they put it, ‘food and drink with personality.’ Perhaps it is Executive Chef Stuart Race’s award winning beginnings in Auckland, New Zealand that give the menu its adventurous flare for flavors.
Housed on the street level of the Boston Park Plaza Hotel, Pairings is a stand-alone culinary success that is frequented by those tapped into local dining scene as readily as it is by hotel guests and local business men and women. It deep autumnal tones and its curvy architectural lines make for a visual spectacle that accompanies the culinary delights to a tee.
Whether your appetite calls for a myriad of shared small plates or a well-appointed entrée of your own, pairings offers the proper type of drinking companion for each selection on their dinner menu. Particularly notable is the Block Island Swordfish served with potato gnocchi, verjus juice and a snow pea salad with a chardonnay or rosé suggested to compliment the meal.
Pairings is also offering specialty selections for both lunch and dinner during this summer’s Boston restaurant week which, ironically, is held across two weeks: August 15 -20 and August 22-27. The ras el hanout roasted lamb rack looks like a great option from this menu, though a red-wine cured Atlantic salmon may be hard to pass up. You may want to be sure you bring an adventurous friend to share with. A well paired meal is always easier to digest.
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August 1, 2010View From the Top: Bertrand at Mister A's
