Vintage Lounge

Simplify, simplify — and enjoy the wine
By ROBERT NADEAU  |  July 2, 2008
1.0 1.0 Stars
CRW_0051INSIDE.jpg
THE MAIN EVENT: Entrées, such as the skirt steak and Cornish hen, are better bets at Vintage.

Vintage Lounge | 617.482.1900 | 72 Broad Street, Boston | Open Mon–Fri, 11 am–3 pm And 5–11 pm; Sat, 5–11 pm; and Sun, 9 am–3 pm and 5–11 pm | AE, DC, DI, MC, VI | Full bar | Valet parking behind restaurant on Well Street, $8 | Sidewalk-level access
The first thing went wrong before I even arrived. One of my guests ordered a gin and tonic ($8) and had to send it back twice. “There wasn’t any tonic,” he said. “It came out of a soda siphon.” Since this column doesn’t run on hearsay, I ordered another; sure enough, the bitter flavor of quinine wasn’t evident. There are two possible explanations, both troubling: a screwed-up soda siphon watered down an actual tonic mix, or a Boston-born bartender believes all soda is “tonic,” and used straight seltzer, instead.

The breadbasket was problem number two: cracker breads are fun, but like baguette toasts, they don’t soak up any sauces. They’re workable as carriers for pâté, not for the smear of olive oil and balsamic vinegar we were given.

Our appetizers were good though undistinguished, and the salt began to mount. Mussels Provençal ($11) were nice, plump shellfish, with a garlicky wine sauce that was salty enough to float eggs. A duck spring roll ($10) is a passable fusion idea, fried without too much grease. It’s accompanied by grapefruit slices and an arugula salad . . . with an over-salted dressing. Speck salad ($11) is based on dried, cured bacon, so of course that was saline, too — when it wasn’t wonderfully smoky or, in part of one bite, a little bit rancid. NaCl levels kept coming on the pea-tendril side salad.

“Crispy Fried Calamari” ($10), a “Vintage Lounge House Specialty,” had another over-seasoning problem: too much hot pepper in the pink mayonnaise sauce. It could have been crisper. Still, it gets points for the Kalamata olives.

Entrées were better, which is unusual in a place with so much emphasis on the bar side. The pick is probably the skirt steak ($27), a superlative piece of meat with roasted fingerling potatoes (the waxy kind) tossed with scallions. I also liked the free-range Cornish hen ($23) served with “wild black rice” (as if there were red or blue wild rice) and more of the pea tendrils. The hen came as two boned Statler breasts and one leg quarter. The meat was moist, the rice was correctly done, and the same vegetable worked in this context. Bluefin tuna ($26) is seared in some seasoning, sliced, and presented over whipped parsnips with some more greens. Since pea tendrils were obviously the vegetable of the night, we ordered the lobster ravioli ($33), which earned us a few baby bok choy. This isn’t the usual lobster ravioli. Rather, the meat of a whole one-and-a-quarter-pound lobster that’s been cut up and stuffed into thinner-than-lasagna pasta turnovers. A thicker pasta would give this dish more contrast, yet many will prefer this style of noodle-wrapped lazy lobster, with a beurre-blanc sauce that could be more citric (or it could be a richer hollandaise).

1  |  2  |   next >
  Topics: Restaurant Reviews , Culture and Lifestyle, Beverages, Food and Cooking,  More more >
| More


Most Popular
ARTICLES BY ROBERT NADEAU
Share this entry with Delicious
  •   REVIEW: BONCHON  |  August 10, 2012
    What am I doing in this basement in Harvard Square, reviewing the second location of a multi-national franchise chain?
  •   REVIEW: CARMELINA'S  |  July 25, 2012
    After a good run with "Italian tapas" under the name Damiano (a play on the given name of chef-owner Damien "Domenic" DiPaola), this space has been rechristened as Carmelina's — after the chef's mother and his first restaurant, opened when he was an undergraduate in Western Mass — and the menu reconfigured to feature more entrées.
  •   REVIEW: TONIC  |  July 06, 2012
    Bad restaurant idea number 16: let's do a neighborhood bar-bistro where there already is one.
  •   REVIEW: HAPPY’S BAR AND KITCHEN  |  June 20, 2012
    In a year of bad restaurant ideas, one of the better bets is to have a successful fancy-food chef try a downscale restaurant.
  •   REVIEW: GENNARO'S 5 NORTH SQUARE  |  June 18, 2012
    In year of bad restaurant ideas (often done well), this the worst idea — and best meal — yet.

 See all articles by: ROBERT NADEAU