Chefs are inspired by their past, their present and the ingredients that surround them. Perhaps they start with a recipe from their childhood, remembering the emotions, the warmth and the hands around the table. Or, maybe a visit to a local farm sparks an idea that leads to a featured dish. This month, we asked about the dishes chefs are most proud of. And, lucky us. We have these restaurants within reach, with chefs who love to share their vision.
Lola's Burger & Tequila Bar
Chef Hector Beltran
944 Canton St
Name of Dish: Birria Tacos
(Slow roasted birria brisket, jack cheese, diced onion, cilantro, birria sauce, white corn tortillas)
When it hits the menu: On the new menu now.
Origin / Inspiration:
Originating from Jalisco, Mexico, birria is a symbol of unity and celebration. This slow-cooked wonder transforms simple ingredients into a vibrant display of culture and history. These Birria Tacos reflect my heritage, connecting generations through rich, flavorful traditions.
North End Kitchen and Bar
Sam Adams
1170 Canton St
Name of Dish: Pan-seared scallops over Charred Corn puree, Parmesan and Lemon Risotto.
When it hits the menu: Enjoy now.
Origin / Inspiration: The inspiration behind this dish purely comes from our love of the marriage of creamy scallops with sweet corn and salty risotto. Seared in a Calabrian Chili compound butter.
The Mill Kitchen and Bar
Chef Derek Dollar
590 Mimosa Blvd
Name of Dish: Fall Short Rib
When it hits the menu: On now
Origin / Inspiration: I like to make familiar dishes with a twist, and this is a hearty meal perfect for the cold months. The combination of root beer and red wine for slow braising the short ribs, adds a unique depth of flavor. The tangy "gravy" made from the reduced sauce and demi-glace, paired with parsnip-potato puree, creates a comforting yet sophisticated dish. The parsnip-potato puree offers a creamy and slightly sweet base, while the tobacco onions provide a necessary crunch. Pomegranate adds a burst of brightness and is one of my favorite winter fruits, enhancing both the flavor and the presentation.