Boston Common - Niche Media - A side of Boston that's anything but common.
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GUIDE devour you say tomato… WE SAY MAKE A RESERVATION AT ONE OF THESE SPOTS TO SAVOR THE HEART OF TOMATO SEASON. BY SARA CRAVATTS 80 Thoreau He ad west for the best of the tomato season. Vegetable lovers won't be able to get enough of the heirloom tomato stuffed with bulgar and roasted poblanos with basil cucumber purée. 80 Thoreau St., Concord, 978-318-0008; 80thoreau.com Abe & Louie's T ake part in the ultimate steak house experience while dining at this iconic Boston establishment. Enjoy the distinct local charm through both the ambiance and the food itself, with refreshing dishes such as the fresh beefsteak tomatoes with Great Hill blue cheese, Vidalia onions, and balsamic dressing. 793 Boylston St., 617-536- 6300; abeandlouies.com American Seasons M odern takes on classic, regional dishes make for an exciting and delicious menu at this Nantucket restaurant. Using tomatoes picked on-island, executive chef and co-owner Michael LaScola creates unique dishes such as the Bartlett Farm tomato with watermelon, beets, fresh basil, and Vermont Creamery Bijou goat cheese. 80 Centre St., Nantucket, 508-228-7111; americanseasons.com Asana T he restaurant's new menu offers contemporary American cuisine, including the fresh 144 BOSTONCOMMON-MAGAZINE.COM Summer Tomato Salad with watermelon, heirloom tomatoes, sheep's milk feta, mint, cilantro, and chat masala vinaigrette. 76 Boylston St., 617-535-8888; mandarinoriental.com Catalyst Restaurant A s chef/owner William Kovel's favorite ingredient, tomatoes are the main feature in many of his restaurant's dishes. Taking pride in the integrity of fresh and local ingredients, Kovel presents a menu filled with simple flavorful dishes, includ- ing the heirloom tomato salad with mizuna, roasted garlic, and coriander vinaigrette. 300 Technology Sq., Cambridge, 617-576-3000; catalystrestaurant.com Davio's S ometimes simplicity is king. Enjoy Davio's fedelini with tiny clams tossed with garlic, juicy red grape tomatoes, white wine, lemon, and olive oil. Doesn't get much more fresh than that. 75 Arlington St., 617-357-4810; davios.com L'Espalier B ite into tomatoes straight from the farm at L'Espalier's summer dinner series celebrating seasonal ingredients. The menu highlights tomatoes through inspired dishes such as Fisherman's Daughter shrimp, Apple Street Farm heirloom tomatoes, watermelon, cucum- ber ice, and basil seeds. Nebo's Spaghettini Meditteraneo. 774 Boylston St., 617-262-3023; lespalier.com Nebo S isters Christine and Carla Pallotta have channeled memories of their childhood meals into comforting dishes like the Bruschette Zampanella with marinated tomatoes, basil, and shaved Parmigiano, and the Caprese salad with fresh mozzarella, tomatoes, basil, and extra-virgin olive oil. 90 North Washington St., 617-723-6326; neborestaurant.com Park Restaurant & Bar E ach of the dishes at Park highlights one particular ingredi- ent, and the Summer Tomato Tarte Tatin is no exception. The clean, bright flavor of the tomatoes shines through the dish and is simply accented with fresh herbs, farm greens, and Pecorino Romano cheese. 59 JFK St., Cambridge, 617-491-9851; parkcambridge.com Smith & Wollensky T his steak house takes a gourmet approach to the classic Caprese salad. Colorful halved and sliced heirloom tomatoes and creamy mozzarella di bufala are finished with balsamic vinaigrette made with both basil-infused extra-vir- gin olive oil and fresh basil. 294 Congress St.; 617-778-2200; 101 Arlington St.; 617-423-1112; smithandwollensky.com BC What food pairs best with a tomato? Tomatoes pair well with many foods. The acidity complements intense meats and cuts through the fatty texture of pork belly and richness of short ribs. Smith & Wollensky's Tuna Steak Warm Niçoise. How do you keep a tomato fresh? Store it in a cool, dry place. Refrigerating below 55 degrees can lessen the intensity of the flavor and make the flesh mealy. What is your favorite tomato dish on the menu? Tuna Steak Warm Niçoise. The tomatoes add a layer of acidity and the combination with lemon and caper berries is refreshing. GET IT RIPE Smith & Wollensky's executive chef and national culinary director Matt King dishes on tasty tomato tips. PHOTOGRAPH BY DAVID NEHMER/FOODCHANNEL.COM (SMITH & WOLLENSKY)