Restaurant Week

I strongly believe that it is NO coincidence that Boston’s Winter Restaurant Week always falls during the weeks before and after my birthday. This year I went to a few places with the most notable being Hell’s Kitchen Chef Jason Santos’ Blue Inc.

Duck Confit from Blue Inc

Highlights from the menu include: Italian Prosciutto “Carpaccio” with truffle salt, caper aioli, ciabatta crisps, arugula; Duck Confit served with sweet sticky rice, mango, coconut milk, cashews; and Dark Chocolate Cheesecake with  brown sugar caramel, candied pecans.

Proscuitto Carpaccio from Blue IncDark Chocolate Cheesecake from Blue Inc

Highlights from the evening include spending time with someone of my oldest and dearest friends, celebrating Megan‘s last night as a 26 year old and first birthday back in Boston, and plenty of Anorexic Models!

Ladies at Blue Inc

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