By: Finance Foodie
As you may recall, the first time I visited Stoddard’s Fine Food and Ale, I left with mixed feelings. The cocktails failed to impress (not only me, but also the far more discerning cocktail-specialist writers in my party) and food was not incredibly memorable. However, Stoddard’s is a fairly small establishment and we were a rather large and rowdy group, so I thought it was unfair to judge the restaurant from one less-than-standard dining experience. Therefore, I decided to give Stoddard’s a second chance – afterall, as the old saying goes - fool me once, shame on you; fool me twice, shame on me.
I headed to Stoddard’s after work one evening and arrived to a bustling scene – the house was packed for a random Thursday night (which I took to be a good sign). I started out with a Moscow Mule (vodka, ginger beer, lime) served in a traditional copper mug. I was pleased with this nice and refreshing concoction – the light crisp drink was quite a refreshing respite from the hot humid summer day. A good start to the night.
On the food side, I started off deviled eggs, which were good but standard. Not much to say about this dish.
HIGHLIGHT:After the deviled eggs came a tasting portion of the olive oil poached salmon with grilled romaine salad, served with cherry tomatoes, provolone cheese, and with a dash of “green goddess dressing” on the side. There aren’t many salads I like in the world, but this one was truly delicious – and the highlight of the night! The salmon was tender and the olive oil was a nice complement to the buttery texture of the fish. The (thankfully not raw) romaine was full of smoky flavor (no need for the
LOWLIGHT: The high from the salmon salad all came crashing down when the beef tartare was brought out. The toasted Wonder bread-like triangles that accompanied the tartare were far too airy to handle dense meatiness of the beef – the dish would have been eons better if paired with a denser carb (i.e. bagel crisp or Melba toast). I also disliked the intense amount of capers embedded in the tartare, which left a mustard-like aftertaste
Stoddard's Fine Food and Ale48 Temple Place
Boston, MA 02110