ML - Boston Common

2013 - Issue 4 - Fall

Boston Common - Niche Media - A side of Boston that's anything but common.

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Page 87 of 155

ON THE TOWN INSIGHT Where: Daikanyama, the Japanese restaurant at Bloomingdale's. The Mall at Chestnut Hill, 617-332-1998; When: Dinner time, to chat about new fall fashion What: Exquisite Japanese specialties like honey toast and Hana fuji apple sake FAR LEFT: Laurie Thornton is served Daikanyama's spicy seafood salad with shrimp and scallops. LEFT: Asari crème soup with clams in a vegetable broth. TOP: The premiere sushi restaurant resides inside Bloomingdale's. Dining in Style E ntering Bloomingdale's in Chestnut Hill is a bit like walking into a manicured garden, complete with blossoming colors, enchanting aromas, and rows of stunning vignettes from the world's top designers. Laurie Thornton—wearing chic Chanel—oversees this fashion kingdom. For 14 years, Thornton has been the general manager of the multibrand retailer. She greets me with open arms and a hug. "Come, let's dine," she says. One of the unique things about this outpost of Bloomingdale's is that it has a 40 Carrots Restaurant as well as fine dining at Daikanyama, under the same roof as all the cutting-edge fashion. "Daikanyama is named after a posh neighborhood in Tokyo," Thornton says. Fitting. Jenny Johnson: We're starting our meal with an interesting-looking drink. What is this? Laurie Thornton: This is one of Daikanyama's specialties: Hana fuji 86 apple sake. It prepares your body for the meal, so it doesn't leave you feeling full. And take it from me, you can get carried away here. Everything chef Judy Chow does is extravagant. She personalizes the experience for every patron. JJ: What are your must-haves on the menu? LT: Typically I let Judy order for me. She will usually send out the latest addition to the menu. Today, it looks like striped bass, and her sushi rolls are more inventive than you will see anywhere. JJ: What makes Daikanyama one of your favorite places? LT: Judy's on the phone with fish suppliers from Japan daily, meticulously creating authentic Japanese cuisine. Her menu is extensive, and she adds things to it all the time based on fresh local produce that changes seasonally. JJ: Is sourcing locally also a trend in the fashion world? continued on page 88 PHOTOGRAPHY BY BRYCE VICKMARK LAURIE THORNTON, THE DOYENNE OF BLOOMINGDALE'S, SITS DOWN WITH NECN'S JENNY JOHNSON FOR A FASHIONABLE DISCUSSION OVER SUSHI AND SAKE. BOSTONCOMMON-MAGAZINE.COM 086-088_BC_SPR_C_OTT_Sep13.indd 86 8/2/13 2:36 PM

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