Hidden away in the basement in a small hotel in Newton, I discovered this place purely by accident one night last week when I stayed overnight at the Indigo Hotel.
The wood paneled steakhouse specializes in beef. I wasn't in the mood for meat. Instead I had creamy mac n' cheese as an appetizer then the Scottish salmon to follow. Both were good. The mac n' cheese was a little too rich for my taste, that didn't stop me from eating it though. The salmon was cooked perfectly, a pleasant surprise. My favorite things at this restaurant weren't on the menu, but served gratis to every table.
Cotton candy was a prelude to dessert. They have different flavors daily. The cherry flavor I ate tasted oddly of Sucrets (the cough drops). Eating it stirred up childhood memories of county fairs and sore throats.
My favorite treat came in the bread basket: sweet, crisp crackers unlike any others I've ever had. They are made from a raisin nut log (with cranberries and walnuts) from Iggy's Bread of the World in Cambridge, a well known baker, similar in quality and popularity to La Brea Bakery in Los Angeles. The crackers were so good I asked for the recipe and scored a few of them for the road. I've included the recipe below for those of you who want to make them at home. These crackers go well with cheese.
1 loaf of high quality bread with cranberries, raisins and nuts (or any loaf you like)
Good quality olive oil
1. Preheat oven to 350 degrees.
2. Slice bread in 1/4 inch slices. If you can, have the bakery slice them on a machine, using the #2 width.
3. Lay the bread slices on a baking sheet covered with a Silpat non-stick, baking mat or parchment paper.
4. With a spray bottle, spritz the slices with olive oil, covering them lightly.
5. Then take a hand full of sugar and sprinkle sugar loosely over bread.
6. Bake for 5 minutes at 350 degrees. Crackers can last approximately 1 week in an airtight container. Make sure they are cool before storing.
399 Grove St
Newton, MA 02462
617. 454. 3399