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One of the Special Appetizers was Chicken Wings, which had initially been rubbed with Cajun seasoning and then cold smoked in whiskey barrels. Adding ingredients like finely chopped shallots or diced sweet onion are also a great option. Though I am not usually a gin guy, this was a tasty cocktail with lots of herbal notes but also hints of brininess from the sherry. The Blue Ox has received lots of positive press, and I know a number of people who have dined there and raved about their experiences. Of course, sometimes things go too far: It is light, low in alcohol and has a ton of red fruit ripe strawberry in its youth with zippy acidity. If you need a recommendation, Charles will help you select a wine to accompany your dinner. Because he ditched a job in finance to follow his passion. Manny Gonzalez, beverage director at this Davis Square American brasserie, suggests sipping slivovitz, a Czech distilled spirit made from Damson plums.

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It was smooth, with restrained tannins, nice black fruit flavors and spicy accents. The leaves change to auburn and crimson, cable knit sweaters and beanies come out of the woodwork and chic leather boots hit the cobblestone. Cut of beef The type of meat used is very important. Finally, they have a couple Barrel-Aged cocktails. Marcel Lapiere is the guy when it comes to Beaujolais. When ordering, make your butcher aware of the cut s of beef that you want, their intended use, and your ideal meat to fat ratio. I give The Blue Ox my hearty recommendation. It has been a staple on the North Shore dining scene since opening in A delicious piece of seafood, and the risotto cake was also tasty, with a nice exterior crunch and a flavorful interior. The burgers were juicy, with a strong gorgonzola taste, which also oozed out once you bit into the burger. A nice way to begin our dinner. From small business lunch meetings to large cocktail receptions celebrating an engagement, even a special anniversary dinner with a wine tasting with Chef…The Blue Ox will exceed your expectations, every time! Ratio of fat to beef One of the biggest mistakes people make is going too lean on their beef mixture. Celebrate with special menus. More than you might expect. The sesame seeds added an extra crunch and the dressing helped to cut the spice. This is another wine that has received a bad reputation due to the Coca-Cola-like Lambrusco of yesteryear. You may want to serve a little of several different types of wine so guests can taste a wine with each dish. Their cocktail list is intriguing and definitely a compelling reason to check out the restaurant. I like the fact they have not tried to create a monstrosity of a menu, with dozens upon dozens of choices. Of course, sometimes things go too far: Still, sometimes you just need to unwind with a strong, soothing drink. The cocktail was invented in at the late, legendary Locke-Ober restaurant to buoy Lomasney after a particularly hard-won race. I fill up a quart of iced water, make a double espresso and grab a piece of applewood-smoked bacon off one of the trays in the back kitchen. He has previously worked at such restaurants as Prezza and No. Charles, the Beverage Director, recommended a California Zinfandel with the duck.

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