MAY 2013
•
HEMISPHERESMAGAZINE.COM
hazelnut flavor and an earthiness
reminiscent of white truffles,” says
Draghi. “There’s a faint pheromonal
quality, almost a perspiration scent.”
(
In a good way, he assures us.)
From the moment the ground
thaws enough to rescue the root veg-
gies from their frostbound cocoons in
mid-April until they’re gone in early
June, Draghi tosses them into dishes
with springlike abandon. Look for
them in everything from a fricassee-
style base (with green onions) for
freshwater eel to a creamy gelato
with local maple syrup. —J.H.
to hold a con-
versation in.”
The revamped
space’s dramatically
pared-down décor—a
funky study in steel, leather and
brick—not only pairs nicely with chef
Christopher Coombs’ casual-modern
steakhouse fare, but also fits in more
convincinglywith the SouthEnd’s pre-
vailing aesthetic, which skews gritty
rather than sleek.
What’smore, nothing beats a clean
slate for exorcising ghosts of failed
restaurants past. “I didn’t want any
trace of the previous concepts linger-
ing as a gloomy cloud,” admits Piccini.
“
Nobody returns to a restaurant that
looks cool but tastes bad.” —J.H.
TRÈS SLEEK
The
recently debuted
steakhouse
Boston Chops;
inset, co-owner
Brian Piccini
UNITED13
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*
Promotion valid until 12/31/2013 only at Riedel Online-Shops for purchase
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CARISSA MONDAVI - 4TH GENERATION WINEMAKER
PRESENTING HER FAVORITE TOOL, THE CABERNET SAUVIGNON GLASS
