Craig Susser, a good friend of ours and the super cool, low key owner of Craig’s in West Hollywood was just named among the Wall Street Journal Magazine’s top six restaurants, where some of L.A.’s biggest names love to dine. We were there a few weeks ago and were not disappointed-the food, especially the filet mignon with blue cheese ravioli, was outstanding and we caught sight of a few stars close by. If in LA in the near future, be sure to check the article out so you know where to go.
Falling in love is all about fateful timing: being in the right place at the right time.
Like most native New Englanders, I suspect, I’ve always enjoyed visiting Kennebunkport in the summer. (Warm days and fresh lobster on the Maine coast — how can you not swoon?) But as anyone in a relationship can tell you, it’s during life’s little storms – not under its fair skies – when love really reveals itself. Kennebunkport was walloped with a winter storm this Valentine’s Day, while me and my other-half were celebrating with an off-season weekend getaway. It could have been a disaster — but as fate would have it, it was just what we needed: a reason to slow down and soak in the sweet charm of a quintessential New England resort town. The place has a lot of heart.
If you haven’t bothered to visit Kennebunkport in its quieter season, now’s a good time. (In fact, during the weekend of Friday, March 13, the town is hosting a series of “Valentine’s Do-Over” promotions and events. More on that momentarily.) Kennebunkport in the off-season is quiet — very quiet. That’s part of the appeal, of course, though we didn’t expect it would be entering such serious hibernation mode when we checked in to the Kennebunkport Inn on Friday, February 13. As unluckiness would have it, a major winter storm – predicted to dump about two feet of snow amid hurricane-strength winds – was swiftly moving in, scheduled to hit Saturday night. The inn was ready to receive overnight lovebirds: a sparkling red “Valentine’s” tree (more tasteful than it sounds) glowed in the parlor, and a stack of souvenir pins reading “Love KPT” awaited at check-in. But several guests had already cancelled their stay, said the front desk clerk as she processed our arrival; hopefully, she added, we won’t lose power.
The good news was: if there was a place to be snowed in – it was here. The Kennebunkport Inn is part of the Kennebunkport Resort Collection, a portfolio of properties with distinct identities but a common, contemporary sheen that runs throughout. The Kennebunkport Inn is housed in a stately, rambling structure built in the 1890s but recently renovated. Our room – 214, perhaps not coincidentally for a Valentine’s getaway – had a casual elegance, as though Ralph Lauren had signed on board for an HGTV-aired interiors makeover show.
A vibrant palette of reds, white and blues made it a warm and welcoming space to nest after a filling dinner at One Dock, the inn’s restaurant and lounge housed in what feels like an ample living room. We dug in to contemporary American plates of mussels, bourbon-glazed pork belly and red wine-braised short ribs as a fireplace flickered to one side and a pianist tickled ivories to the other. After fighting Friday evening traffic out of Boston, this is just the right way to unwind.
Winter might be overstaying its welcome, but at least that allows for extended opportunity to enjoy some of New England’s snow-filled fun — and the Kennebunkport Inn can help guests make arrangements for everything from snowshoeing to sleigh rides. With a blizzard about to bear down, we weren’t in the position to take advantage. But there’s plenty to do and see even while keeping it low-key, from ducking into adorable art galleries and shops that line Dock Square (check out Minka and Abacus in particular for art, fashion accessories and gifts) to taking a sip from the area’s craft brew scene: upstairs from the Kennebunkport Brewing Company is Federal Jack’s, a casual neighborhood eatery for grabbing topnotch chowder and clam rolls alongside a pint of suds. Afterwards we took a quick drive to neighboring Kennebunk for treatments at The Spa at River’s Edge. I wouldn’t exactly call myself a spa snob, but I indulge often enough to offer strong context — and I was pleasantly surprised to find that my facial was one of the best I’ve had, period, in or outside of Boston’s higher-end Back Bay spots. (And at a predictably lower price point too, even if you add on the extra eye treatment. You should, by the way.)
By the time we slipped out of our robes and back into street clothes, the storm was starting to pick up the pace. So it was back to the Inn for a quick sip of bubbly before our dinner reservations at David’s KPT, the sleek, modern American at sibling property The Boathouse Waterfront Hotel, just across the Dock Square.
The three-minute trudge through swirling snowflakes was just long enough for a laugh before battening down in the window-lined riverside dining room that bustled with cocktailing couples (younger, compared to some of the other restaurants) for the standout meal of the weekend. The New England-inspired fare included a tender filet mignon with a perfect cauliflower-parmesan mash, skewers of citrus- and truffle-inflected shrimp and scallops, and plenty of fresh oysters from the raw bar. Outside the window, inches accumulated on a docked ship; it looked like something phantom Arctic pirates might hijack. But inside we were warm, rosy from wine and five years of Valentine’s Days. We hadn’t been counting on this interfering snowstorm, but in a world of constant digital connection – buzzing phones, rapidly refilling email inboxes – we were suddenly grateful for Mother Nature imposing upon us a moment to stop, slow down, and appreciate what was right in front of us. The timing was just right, and I found myself in love with Kennebunkport in a whole new way.
Visit DestinationKennebunkport.com to check out winter packages and special rates. Try to make it up for the “Valentine’s Do-Over” weekend on March 13-14, which also coincides with Maine Restaurant Week.
Now for part 2 of our series on Top Chef alums: Boston’s dining scene has always been a vibrant one. With such easy access to an abundance of farm-raised, season-changing ingredients, our region has always been much more than the “land of bean and cod.” Our corner of the country has always been quietly pushing culinary boundaries. (Thanksgiving? Totally America’s first dinner party.)
Faison placed runner-up on the very first season of “Top Chef,” and earlier this month she scored the number two spot again on the inaugural season of “Top Chef Duels,” a spin-off that pits popular alums in culinary face-offs. (She also competed in a special “Top Chef All Stars” season.) When she’s not in front of the camera, you’ll find her in the kitchen at Sweet Cheeks Q, her popular barbecue restaurant steps from Fenway Park. With its smartly sourced meats, house made sauces and creative, bourbon-drenched cocktails served in mason jars, there’s a slightly elevated touch to her down-home fare.
Pro Tip: Chilly out? Fear not. Sweet Cheeks’ popular beer garden has a retractable roof, so you can still drink outside (sort of) when the cool weather comes.
Mark Gaier & Clark Frasier
This culinary power couple competed together on “Top Chef Masters.” But they first made their mark at Arrows, an Ogunquit icon that introduced locals to “farm to table” dining long before the phrase became ubiquitous. They still operate a slightly more casual restaurant, M.C. Perkins Cove, up in that resort town. But earlier this year they opened their first Boston spot: M.C. Spiedo, at the Renaissance Boston Waterfront Hotel, a glitzy option for historic Italian cooking based on the traditions of – what else? – Renaissance-era cuisine.
Pro Tip: How down to detail are the recipes? Check out “Leonardo’s Salad,” is comprised of a list of ingredients found in Da Vinci’s notebooks.
Kish was chef de cuisine at Barbara Lynch’s fine dining destination Menton when she won the 10th season of “Top Chef.” Since then, she’s moved on and parlayed her fame into a number of opportunities: from roving the country for special cooking engagement to scoring an endorsement deal with Rembrandt toothpaste. She hasn’t yet settled into a new permanent home, so keep an eye on her Twitter account (@KristenLKish) to see where she’s cooking next.
Pro Tip: In this case, tip your hat. Kish made “Top Chef” history by being the first contestant to win after being (temporarily eliminated). She made a comeback in the show’s “Last Chance Kitchen” and wound up only the second female winner to date.
He may not have won the inaugural season of “Top Chef Masters,” but the star chef behind Via Matta, Tico, and Alta Strada says he would “absolutely” return to reality TV again. “Although it’s really stressful and demanding, I’m competitive and seek vindication,” says Schlow. “I understand the challenges a little better and hope that given the opportunity I would fair a little better on the show.”
Pro Tip: Traveling? Good news. Schlow recently opened some new restuarants outside the Hub: Cavatina at the Sunset Marquis in West Hollywood, and a Washington, DC brand of Tico.
Another “Top Chef Masters” alum, Sortun is the major talent behind Oleana, a Turkish and Eastern Mediterranean restaurant that earns its recurring recognition as one of the area’s best restaurants. But late last year she also opened Sarma in Somerville, a hip destination for cocktails and small plates. And her Sofra Bakery continues to satisfy sweet teeth, specifically.
Pro Tip: Want to try your hand at the plates that this James Beard-winning chef puts together? Sortun is also the author of a cookbook, “Spice: Flavors of the Eastern Mediterranean.”
I’m assuming if you live in Boston you have been to Empire, one of the most delicious Asian and sushi places in the city.
I would go into length about the menu, but it would take me forever to list all the things I love. At Empire there is something for everyone. Don’t like sushi? Not a problem. Order up some pot stickers, lo mein and/or fried rice and you’ll think you’re in Chinatown, minus the disgusting decor and drunk college kids at 3 a.m. The great thing about Empire is it may very well be the only place I can go to eat and drink at the same time, if that makes any sense.(Translation-I can eat and drink just enough to still have the desire to stay and check out the eye candy hanging out at the bar area.) The service is never less than impeccable on any given night at any given time, and to me, that is one of the greatest achievements of this restaurant. The waitresses and bartenders are easy on the eyes but quick and efficient at the same time. In my opinion, it’s hard to hire a full staff of gorgeous human beings who also perform their job well. AND when it comes to cocktails, Empire is not lacking in tasty beverages. I’m in love with the Emperor’s Mule (I’m on a Moscow Mule kick lately) or the Asian Pear, all vodka-based drinks.
The food? Sky’s the limit. The sushi is fresh and beyond creative, but not complicated and confusing. My favorite roll at Empire is the Hamachi Tartar Roll, a citrus (lime) yellow tail tartar with cucumber and avocado and more, and the Red Dragon Roll, which is blue fin tuna with a bit of spice. If you have $24 to spare, order the lobster cupcakes, a deep-fried morsel of goodness you’ll dream about for the rest of your life.
This is legit my go-to spot for “girls night out” because you really can’t go wrong. It can be a singles spot, a place for groups to meet after work, and even a birthday party destination. In fact, I think I’ve been to Empire for all of the above, including New Years Eve two years ago. Yes, with my posse of girls. Some guy at the bar told me my arms were fat. Actually, I think his exact words were, “get your fat arms out of my face.” He was really sweet. Needless to say we did not go home together that night.
The Boston Bruins have been known to drop in at Empire as well, especially when Shawn Thornton was a member of the B’s. I’ve never seen a fight at Empire, my friend made out with a hot guy in the hallway last summer, and I lost my $375 car keys and leather jacket there last fall. I mean…so much can happen at this place.
My only gripe with Empire is it can be somewhat loud past 9pm and the music is funky. If I want to hear loud music past 11pm, there better be some Michael Jackson on the playlist. Unfortunately, you won’t find that at Empire. So if you’re headed for some conversation, pick another spot. One more thing: The cab situation can be tricky as well. With Strega right next door, it can be a nightmare/free-for-all getting home and that is nothing less than a pain in the ass. And frankly, I’m too old to worry about that crap.
Check out styleboston at the Empire opening
Thank you for joining me on my first food-related blog post. I am thrilled to dip my pen, or keyboard, into the culinary arts – and what better way to start my new career than a witty blog post about my second favorite thing in life (next to sports of course)…food.
As many of you already know, I am an avid home cook. To foster this, I am attending culinary school in January (Cambridge School of Culinary Arts) and I recently finished a food-related project in Los Angeles. I also wrote my first cookbook over the summer, “Bullied Into Cooking,” which helps support an anti-bullying campaign in all 134 Boston Public schools. I’m in the process of writing my second book that will be out in early December.
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Jen Royle is an Emmy Award winning sports reporter currently hosting “Talk of the Town” video series for The Boston Herald. In addition to sports and food, her life revolves around her bulldog Truman, named after Truman Capote. His bum stinks, but his face certainly doesn’t. He’s the boss. She’s covered the New York Yankees, The Baltimore Orioles and Ravens for MASN and CBS Radio, and was the first female sports radio host in Boston in the summer of 2013 for WEEI.
She recently wrote her first cookbook, Bullied Into Cooking, to help support the anti-bulling campaign in the Boston Public School systems. When it comes to writing and reporting, if you appreciate honesty, this is the column for you. Jen is raw, she holds nothing back, and tells things exactly how she sees them. If your food stinks, she’ll let you know… and all of us.
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