The Taste of Alsace Festival

Locke-Ober invites you to join the restaurant in celebrating at the Taste of Alsace, a French food, wine and culture festival at the Boston Colonnade Hotel Tuesday, November 9th from 6pm to 9pm. In addition to specialty dishes from Locke-Ober and some of Boston’s finest restaurants, the festival will feature an auction of premium items donated by the festival sponsors and live music from gypsy jazz orchestra The Chicken Thieves. There will also be a special guest appearance by Chef Joho, the world-renowned chef of Everest, Brasserie Jo and Eiffel Tower Restaurant. Tickets are $85 for General Admission, $65 for FACCNE/BSSCA Members and $40 for Students. For more information, please visit: Taste of Alsace.

Boston Wine Week

The countdown has begun for the first ever Boston Wine Week! The weeklong celebration will be held from September 20th-26th and will feature some of Boston’s top restaurants that will offer exclusive wines at a substantial promotional discount. Patrons can enjoy handcrafted wines from around the world for only $9 a glass and $32 a bottle!

Locke-Ober will be participating in the highly anticipated celebration and will offer the following six wines:

WHITE

• 2008 Sauvignon Blanc, Kathryn Kennedy – Napa 
• 2007 Riesling, Zilliken “Butterfly” -Mosel, Germany
• 2008 Chardonnay, Hamilton Russell – South Africa

 RED  

• 2001 Grumello Riserva, Nera – Valtellina, Italy
• 2006 Julienas, Michel Tete – Beaujolais, France
• Vina Mayor, Ribera del Duero – Spain

Be sure to stop by Locke-Ober next week and unwind with a glass or bottle of our handcrafted wine! We hope to see you there!

Summer Restaurant Week Dinner Menu

Summer Restaurant Week at Locke-Ober

 

 STARTERS

 Chilled Almond Milk Soup with Lobster & Touch of Romesco

 Ripe Heirloom Tomatoes with Whipped Buffalo Ricotta .. Crushed Marcona Almonds & Nasturtium Dressing

 White Chowder with Pat Woodbury’s Littlenecks , Cockles & Applewood Smoked Bacon

Caesar Salad with Deviled Eggs

  

ENTREES

 New England’s own “Sugar & Butter” Fresh Corn Ravioli with Pea Tendrils Tossed in a Sweet Garlic Cream

 Our updated Nicoise Salad with Seared Rare Tuna , Pole Beans & Fresh Chick Pea Hummus

Scottish Salmon “Ducasse”.. Whipped New Potato, Horseradish & Parsley Pesto

Locke Ober Calf’s Liver with Bacon .. Crisped Onions & Swiss Apple Roesti

Boston Schrod Broiled in Parsley Crumbs with Hot Crab .. Fresh Yellow Tomato Risotto

Breast of Chicken.. Simple Grill with Tandori Style Crisp Roasted Thigh .. Minted Raita

Hanger Steak Charcoaled over Burning Rosemary with Fresh Corn .. Green Onion Hush Puppies

 

DESSERTS

Almond Crisp of Tart Orange and Blueberry…Vanilla Ice Cream

Golden Grand Marnier Genoise with Late Summer Fruits and Soft Whipped Cream

Velvet Key Lime Mousse in a Coupe with Raspberries and Crushed Praline

Bitter Chocolate Cake..Peach Ice Cream and Fresh Bilini Peaches

Summer Restaurant Week Lunch Menu

Summer Restaurant Week at Locke-Ober

 

 STARTERS 

Chilled Peach Gazpacho with Side Salad of Bocconcini Mozzarella…Tabbouleh Dressing

 Risi e Bisi… English Pea Risotto with Smoked Baby Back Ribs

Crisped Calamari with Conch & Corn Fritters… Peppadew Dip

 

ENTREES

 Deepfried Tender Shortribs with Citrusy Yuzu & Sesame Vinaigrette…Candied Yam Puree

 Boston Schrod Broiled in Parsley Crumbs with Hot Crab .. Fresh Yellow Tomato Risotto

Vanilla & Chili Brined Pork Chop “Orloff” with Mushroom Duxcelles… Soubise Sauce

 Sautéed Lemon Sole with Lobster, Corn and Favas Bean Succotash

 Roasted Chicken with Ancho Spiced Chantilly Mashed Potato

 

DESSERTS

 Almond Crisp of Tart Orange and Blueberry…Vanilla Ice Cream

Golden Grand Marnier Genoise with Late Summer Fruits and Soft Whipped Cream

Velvet Key Lime Mousse in a Coupe with Raspberries and Crushed Praline

Bitter Chocolate Cake..Peach Ice Cream and Fresh Bilini Peaches

Summer Dinner Menu

RAW BAR 

*Pat Woodbury’s Littlenecks  11.  Giant Shrimp Cocktail  15.

              *Various East Coast Oysters  16.  Crab Louis Cocktail  16.

Locke-Ober’s Own Rum & Tobacco Smoked Salmon  15.

Rhode Island Conch Salad with Hot Flatbread of Fresh Chick Pea Hummus 13.

  

HORS D’OEUVRES & SOUPS

 JFK’s Lobster Stew  14.       

Chilled Almond Milk Soup with Lobster & Touch of Romesco 12.

‘Potted’ Escargots  Bourguignons  14.  Locke-Ober’s Clams Casino  12.

Grilled Diver Scallops with Roasted Garlic & Lemon Dressing…Citrus Arancini  15.

Crisped Soft Shell Crabs with Salsa Verde & Summer’s Fresh Corn Pots de Crème  24.

 

SALADS 

Flash Grilled Caesar Salad with Deviled Egg and Double Anchovies  11.

Baby Iceberg with Creamy Blue Cheese Dressing & Double Smoked Bacon  12.

Avocado…Watercress Salad with Sugared Rice Vinegar & Crisped Sunchokes  11.

Ripe Heirloom Tomatoes with Whipped Buffalo Ricotta…Crushed Marcona Almonds and Nasturtium Dressing  14. 

  

SPECIALITIES 

Lobster Savannah 2lbs. Market Price   

   Wiener Schnitzel “à la Holstein”  36.

Dover Sole Meunière  42.

Broiled Boston Schrod with Hot Crab   26.

Calf’s Liver with Brown Sugar Bacon & Extra Crisp Onion Rings   23.

 

ENTRÉES 

Prime 14oz. N.Y. Sirloin…44. 

            Au Poivre    or   Marrow/Marchand de Vin    or    Herb Butter 

10oz Center Cut Filet Mignon… Béarnaise Sauce  38.

Brick Chicken with Basket of Fresh Corn & Green Onion Hush Puppies  24.

Duck with Sweet Potato, Grilled Pineapple and Szechuan Pepper  29.

Charcoaled Muscovado & Lime Brushed Wild King Salmon with Spoon of Orange Vichyssoise…Sesame Dressed Baby Arugula  32.

 Grilled Sea Bass with Crisped Rock Shrimp…Zucchini Pesto &

Basil Whipped New Potatoes  34.

 Rack of Lamb with Sweet Garlic Jumbo Asparagus…Gently Grilled with Buttery Asparagus Flan  42.

 Singapore Lobster Curry…Fresh Favas & Aromatic Jasmine Rice 36.

 

SIDES 

Locke-Ober’s Creamed Spinach 6. 

Spinach Sauteed with Garlic & Hot Pepper  6.       

Mashed Potatoes 6.     Our Own Tater Tots with Green Onions & Sea Salt  6.

Sauté of King Oyster Mushrooms & Summer’s Chanterelles with

Whipped Sauterne Butter  9.

 

 Kindly refrain from using cellular phones in the Dining Room.

* The Commonwealth of Massachusetts advises that consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-borne illness.

Wine Spectator

Locke-Ober was recently featured in Wine Spectator in an article by Thomas Matthews after his visit to the restaurant, whose roots lie in Frank Locke’s Wine Rooms (1892), during a recent trip to Boston. Impressed with the 19^th century vibe and the atmosphere of high-society guests, Matthews sat down to enjoy some of Locke-Ober’s traditional and seasonal cuisine (rosemary-brushed rack of lamb) prepared by chef and co-owner Lydia Shire. To accompany his meal Matthews selected the Domaine Tempier Bandol 2006, a $58 red from the French region of Provence. The wine’s flavor was restrained at first, but quickly revealed its rich fruit flavor, a metaphor that Matthews believes could apply to the restaurant itself. Matthews bestowed a 91 point, non-blind rating on the Mourvèdre-based red.

Locke-Ober As Told By Chef Lydia Shire

Feb. 11 is a special night for me at Locke Ober.  I receive a call that Thomas Menino is bringing his wife, Angela, and two friends to celebrate Angela’s birthday.  When they arrive, I immediately go out to let the mayor know we have a soup on the menu with his favorite ingredient: broccoli rabe.  (We always have a little joke about rabies.)  He often talks about the time, after an inauguration party.  I made him a very garlicky broccoli rabe sandwich oozing with a perfect Spanish olive oil and hot red peppers.  Now I make him broccoli rabe pizzas at Scampo when he’s in.  We’ve bonded over broccoli rabe, that’s for sure.  But no matter, the occasion is Angela’s dinner.  I give her a box of house-made butter crunch cookies I had just baked…the mayor’s favorite.

Lydia Shire’s Butter Crunch Cookies:

2 ½ cups	Irish butter
3 ½ cups	white sugar
1 ½ cups	light brown sugar
1 cup	confectioner’s sugar
3	eggs
1 tablespoon	vanilla
3 tablespoons	corn syrup
5 cups	all-purpose flour
¼ cup	cornstarch
1 ½ teaspoons	baking powder
1 teaspoon	baking soda
1 teaspoon	salt

 

1.) Melt 1 cup of butter with 2 cups of sugar in a saucepot (with a pinch of salt if the butter is unsalted).  Whisk until golden and pour into a brownie pan.  Place in the freezer to harden.

2.) Cream together 1 ½ cups with 1 ½ cups sugar, the brown sugar and confectioner’s sugar.  Add the eggs, vanilla and corn syrup.  In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda and salt.  Add to the creamed butter mix. Chop the hardened butter crunch and fold into the dough.

3.) Mist parchment paper with cooking spray and place small balls of dough with plenty of space in between.  Bake for about 9 minutes in a 350-degree oven.  Let cool on wire rack.

The Improper Bostonian. March 17-30, 2010.  Pg. 45

Munch Madness

The Boston Globe is putting on a tournament for fan favorite restaurants in Boston.  64 establishments are ranked and matched up within a bracket just like the NCAA “March Madness” tournament. However, this contest gives a new meaning to the taste of victory.  There will be plenty of competition among the four divisions named after utensils; Knife, Fork, Spoon, and Spork. 

Locke-Ober is going head to head with Hamersley’s Bistro in the opening match. Voting for Round 1 starts today and runs through March 19th.  For Round 2, you can voice your opinions from March 20-23th. The Sweet 16 is from March 24-26th, and the Elite Eight is from March 27-29th.  Cast your vote for the Final Four March 30-April 1st.  The “Chompionship” winner will be chosen April 2-April 5th.  There will be Munch Madness tournament updates every Wednesday in the Food section of the Globe, so stay tuned.  Who will win the crown of Boston’s favorite restaurant? Let the madness begin and vote for Locke-Ober!

Please vote for Locke-Ober here: www.boston.com/munchmadness.

Book Your Event at Locke-Ober

Do you need a beautiful room for an upcoming event? Host your event amid the hand carved mahogany wood paneling, prestigious English hand made drapes, rich burgundy leather chairs and the unhurried splendor of the 19th Century at Locke-Ober. Whether you are hosting a corporate event, social gathering or rehearsal dinner, Locke-Ober can facilitate all details to make your event memorable. Locke-Ober has banquet rooms, private dining rooms and a private club.

Learn more here: www.lockeoberevents.com.

Johnny Trauma and the B3 Kings Perform Live at The Bottle Club at Yvonne’s!

Locke-Ober is proud to announce that the restaurant’s adjoining club, now known as The Bottle Club at Yvonne’s, will begin its periodic jazz nights on Wednesday, February 17^th! To celebrate the opening, the elegant and functional lounge will host acclaimed Boston jazz band, the B3 Kings, for a night of exhilarating music and fun.

Don’t miss the opportunity to enjoy the band’s modern soul, jazz and funk fusion (along with the electrifying guitar work of Johnny Trauma), while socializing at one of the city’s trendy new night spots!

For more information on the night, and to RSVP, go to http://thebottleclub.eventbrite.com/ All those who RSVP will receive a complimentary drink ticket to enjoy while watching the show! Please stay tuned for future jazz nights happening at The Bottle Club at Yvonne’s!