We were more than ecstatic to stop back into Barbara Lynch's Menton after our last visit to the glamorous Gold Bar this past New Year's Eve. Simplistic vibes, with hues of gray, black and gold, make this one of the trendiest dining spots in New England.
Menton is Boston's first and only Relais & Chateaux restaurant and has earned the esteemed five-diamond award—since its incarnation years ago.
I've been known to always scout out a Relais & Chateaux property during my travels as they offer unparalleled service and ambiance, with a local twist. Some long running favorites of mine are Lake Placid Lodge in the Adirondacks of New York and Charleston, South Carolina's Planters Inn. Silver-plated flatware and crystal glassware seem to be a standard among all of their renowned properties I've visited. And since those are a couple of my favorite things, they keep me coming back again and again.
Located in the bustling Fort Point neighborhood, a short stroll from the uber-trendy, up and rising Seaport District, Menton has been recognized in Bon Appétit, in addition to being nominated for "Best New Restaurant" by the James Beard Foundation.
After checking out an array of elaborate choices to quench our thirst, we decided to go with a glass of Aubry Premier Cru Brut Champagne and the Ggrr Matey cocktail—thinking spring. We both enjoyed the L'Azureen, blending gin, vermouth, lemon and lavender—the last time we visited.
The Ggrr Matey with its rum, grapefruit, almond ginger-lime and pink bubbles was pure delight and Champagne refreshing. Of note, the assorted breads were absolutely amazing and I broke my diet to enjoy the pretzel roll, mini croissant and baguette drizzled with honey. Indulgent.
Ordering off the ala carte menu, our first taste was the Maine Crab with artichoke, lemon gelée and fresh mint. Prepared tartare style, it was delicate and delicious—but most importantly, the plating had me thinking warm waves and cabana stripes.
On to the Striped Bass.
Served with its skin-on, sun-dried tomato, mussels and confit potatoes, it left me savoring each and every single bite.
Handcrafted ramp linguini meshed with burrata cheese and sunflower seed pesto was a hit. Ramps, also know as spring onions, deliver a sharper garlic flavor than scallions.
For me, I have a hard time going a single day without sashimi. So naturally, I had to order the Fluke Crudo. Paired with cucumber, grapefruit and elderflower I was more than satisfied.
Octopus has become a new favorite of mine, which I've taken the liberty of ordering every time it presents itself in front of me on a menu. Blending perfectly with orange, I was pleasantly surprised by the size the dish.
Of course, a trip to Menton is never complete without dessert. In this case we opted for the Blueberry Custard Tart beckoned with lemon, almond and thyme. The perfect ending to an ever so perfect meal in Boston's Fort Point.
And just as we proclaimed how full we were.. Surprise! Colorful, bite-size macarons were presented, just begging to be devoured. No need to worry, that's just what we did.