Enough banter on truck lunches. I had one of the better meals of my life last night at Summer Winter. The new rest. in the Burlington Marriott is so perfect, so divine there really is no need to schlepp into Boston for greater culinary artistry. The warm, low-lit venue by Mark & Clark, the team that put Ogunquit on the dining map w/Arrows, serves a simple menu that reflects the seasons and changing tides. We ordered cockle clams to start and the attentive (and I might add cute) bartender told us they'd been 86'd. Reason: They are Florida-caught and w/ the screwy weather down south they arrived small and sub-par. “So we sent them back,” he said. Nuff said.
We went w/ Clark’s crab cakes w/ remoulade and cole slaw ... Wow ... Nirvana is not just a plaid-wearing band from the ’90s people. These sublime morsels were all fish with a light dusting of crumbs, browned to Gordon Ramsay-perfection. The chef, whom we met later, is no Ramsay. He was so pleased that we liked our array of apps., he made us feel like the stars.
The clams that did arrive where steaming hot in a bucket of flavorful broth. “Forget spoons, they should serve this with a straw,” gourmet gay said. Presentation in this seasonal-spot is another delight. The starters from the bar menu arrive in a wooden box, making sharing neat and fun. Just slide the box down to your companion and slide it back. I’d lose my food blogging license if I didn’t mention the pita chips. Tasted like gourmet fried dough, if you can imagine that. Delight is not just a one-hit hip-hop wonder, fellow foodies. Has anyone visited Summer Winter? You’ll walk out as pleased as the Viva Viagra couple, I swear. Price points: Not bad at all. A kobe beef burger was $19. I've seen this rarified yup eat for $30 in beantown bistros. Did I mention the cold Ipswitch ale on tap? Really, there is no payola going on here, the temp. was optimal.
summerwinterrestaurant.com