Page 143 - (DK Eyewitness) Travel Guide 2017 - Boston

WHERE T O EA T AND DRINK  141

New American Cuisine
Boston’s best chefs are
masters of “New American”
cuisine, emphasizing the use
of the freshest ingredients,
in-season fruits and vege-
tables, and light, healthy
sauces. Often dishes have
touches of Mediterranean and
Asian spices. Seasonal menus
include game in winter and
fall, and fresh seafood year
round. In the growing season,
many dishes also feature
fresh fruit and berries. To
ensure freshness, produce
Colorful display of pumpkins at a local farmers’ market comes from nearby growers.
Presentation is important,
considerable regional In the 19th century, molasses with dishes planned to please
variation. Boston has a from the Caribbean was used the eye as well as the palate.
distinctive interpretation of as a sweetener, and it is still
this broth, made with a cream added to many traditional WHAT TO DRINK
sauce, potatoes, and onions, sweet treats, such as Indian
which makes it much richer pudding, a delicious slow- Poland Spring water This
than the clear tomato-based baked confection of spiced bottled water from Maine is
version served in Manhattan. cornmeal, molasses, and milk. popular with Bostonians.
Frappé A New England-style
milkshake made with ice
Sweet Offerings cream and chocolate syrup.
Sugar maples, which bring a Westport Rivers wines
dazzling display of color to the These are always a favorite
hillsides in autumn, yield yet at the annual Boston
another bonus in late winter. wine festivals.
They can then be tapped and Samuel Adams and
their sap boiled down to Harpoon beers New England’s
produce maple syrup. This best known brands have roots
is served on pancakes and in Boston.
made into candy (sweets) Micro-brewery beers Sample
and sauces. New England’s Boston Beer Works’ “Boston Red,”
vast acres of wild blueberries, named after the city’s Red Sox
along with its many apple baseball team, or any one of
orchards and pumpkin fields, the English-style pale ales
also lend themselves to a Freshly picked wild blueberries, from the made by Tremont Brewery.
variety of delectable desserts. bumper summer harvest

Baked scrod Fillets of young New England clam chowder Boston cream pie Layers of
cod (scrod) are rolled in Fresh clams, either left whole or sponge cake, sandwiched with
breadcrumbs, baked, and then chopped, and chunks of potato egg custard, are topped with
served with tartare sauce. fill this creamy soup. chocolate icing.

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