Boston Restaurant Week

Dates: March 18-23 & 25-30

Boston Restaurant Week is an opportunity to check out Boston's best restaurants with prix fixe lunch and dinner menus. I don't expect you uncultured swine to know what prix fixe means so let me explain it to you based on what I just googled two minutes ago. Prix fixe means that there are meals offered with a set number of courses at a set price. The range this time around is $15, $20, or $25 for lunch and $28, $33, or $38 for dinner. 

TIP: When you make reservations be sure to put "engagement" in the space where they ask you for the occasion. That way you always get the best table!!
**I am joking please don't do this. 
**I'm only saying I'm joking to make myself look like a not awful person but I may or may not do this

I kicked off Restaurant Week with some French food (though I usually try to avoid French food in general.) It's not that I don't like French food, I just can't pronounce a word of French and so ordering really stresses me out. Don't worry because I developed this new strategy where I google what things are and then point to them on the menu. I looked up how to pronounce the name of this restaurant and it's kind of pronounced the way it looks, except the "l" at the end is super soft. Kind of like you're pronouncing "La Voi' and then someone in the room next to you whispered "l."

La Voile  
Newbury Street

A three-course meal for lunch was $25 and it was a total steal! 

 Le Paté  Truffle chicken liver mousse, pickles, onion confit & toasted country bread

Le Paté
Truffle chicken liver mousse, pickles, onion confit & toasted country bread

The pate was absolutely delicious. The bread came out slightly toasted and warm and the onion confit and pickles really balanced out the richness of the pate. 


Right after I had this first course, a very stressful thing happened. My waiter placed a wet toilette and a strange antique-looking bin on my table and I had absolutely no idea what to do with them. I know I'm a messy eater but I didn't think it would enough for my waiter to be handing me moist toilettes in between courses. Observe my stress below. 

Turned out both the toilette and the strange antique bowl were for the mussels I ordered. 

 Les Moules  P.E.I mussels cooked in marinière sauce, traditionally served with French fries

Les Moules
P.E.I mussels cooked in marinière sauce, traditionally served with French fries

lavoile3.jpg

The sauce was very light and brought out the delicate flavor of the mussels. They came out piping hot and I was really impressed with the quantity of mussels they served me. French fries were whatever though. 

 I cân't find this on the ménu and I don't know how to sây cream puffs in Frénch so i'm mâking this sénténce âs Frénch looking âs I can to compénsaté. 

I cân't find this on the ménu and I don't know how to sây cream puffs in Frénch so i'm mâking this sénténce âs Frénch looking âs I can to compénsaté. 

 

 The chocolate sauce in this really impressed me because it was full of rich cocoa flavor, but without the excessive sweetness that a lot of chocolate sauces have.