A FSOD MENU SAMPLING FEATURE: Boston’s Towne Stove & Spirits. Been there? Tell us about it …
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On Boston’s fashionable Boylston Street, “It’s a place where life is good” they want to state. They make this hard to ignore when they punctuate it with savory scents from their olive-wood-fired rotisserie, steaks to share, a separate lobster menu and the promise of plenty of global culinary surprises.

Here are a few menu items which heightened our expectation:

Lunch:
Acorn Bisque with Calvados Butter
Haddock with Chowder Sauce
Chicken Breast with Chestnut Polenta
Jasper’s Duck Salad with Mango and Spiced Pecans
Wood-Fired Lobster Pizza with Baby Red Mustard Greens & Meyer Lemon

Appetizers:
Lobster Popovers
Lobster Melt w/Fried Clams
Stacked Zucchini “Boards” w/Garlicky White Bean Dip

Lobster Menu:
Lobster ‘Dog” & Chips
Lobster Melt
Lobster Bagna Cauda
Lobster/Lardo Focaccia

“Supper”
Lobster Tails, wood grilled, with Lemony Grilled Rosemary, Mousseline or Garlic and Green Chive Butter
Cod “Bullet” with Lobster Ravioli in Thai Broth with Kaffir Lime Leaves
Peking Chicken & Scallion Pancake
Skirt Steak Wagyu
Rib Roast with Coffee & Cajun Rub
Green Beans twice-fried with White Soy & Ginger Juice

Brunch, Saturdays as well as Sundays:
Homemade Rum-Smoked Salmon with Potato Pancakes
Deep-Fried Poached Egg on ‘Minute’ Skirt Steak with Creamed Spinach
Chicken Waffles, Grits, Bacon & Tabasco
Boston Broiled Haddock Chowder with Maine Blueberry Muffin
Lobster Cobb Salad
Several Wood-Fired Pizzas

Desserts:
Bittersweet Chocolate Bouchon with Peanut Butter Sauce and Mocha Ice Cream
Maple Cotton Candy

Spirits:
A vast wine list and some very signature cocktail menus accompany.

So, who’s in charge?

Lydia Shire – Culinary Director
Lydia was inspired early by great food and attended London’s Le Cordon Bleu Cooking School and ever after worked in Boston’s finer and finest eateries until she was asked to open the Beverly Hills Four Seasons in California. By 2008, and the recipient of many culinary awards, she launched Boston’s Scampo, a Mediterranean and Middle Eastern theme place which was recognized by Esquire magazine as “Best New Restaurants” in America.

Jasper White – Culinary Director
A New Jersey native, graduate of CIA, White was first famed for his Jasper’s Restaurant on Boston’s waterfront, and later his less-formal Jasper White’s Summer Shacks. Over the years he worked with Shire at many fine Boston establishments. He was recipient of the James Beard “Best Chef – Northeast” award in 1983. He is probably best known, outside of Massachusetts, for his book Fifty Chowders, which curiously called for Yukon Gold Potatoes in each recipe.

Mario Capone – Executive Chef
Capone was Shire’s “go-to” man for the past 20 years, so it is only natural he was tabbed to take the helm at her most ambitious venture, Towne Stove and Spirits.  In his role as Executive Chef, Capone is responsible for creating a menu that reflects the global cuisine concept set forth his colleagues.

Born with Italian sacredness for food in his blood, Capone wasted no time getting a Johnson & Wales degree behind him. He was fortunate, upon graduation, to work with Lydia Shire for eight years before he headed to Las Vegas. By 2004, he returned to Boston and Shire where they launched the successful Scampo, now they present Towne with every evidence it will be a winner.

Towne welcomes welcome individuals, power lunch groups and private parties to their 397-seat eatery. It is  adjacent to the Hynes Convention Center and open for  lunch, dinner and Saturday/Sunday brunches.

Eaten there yet?  Tell us about it below!

Towne Stove & Spirits

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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