How so? So nothing at Tico attempts to be authentic. Also I wanted to take some of the techniques and flavor profiles that I had learned in visiting these countries and spin them in a different way than they'd done before. It just makes us happy and it sort of balances the end of the day. Your palate's tired after you taste food all day long, and most chefs will tell you what they really want is a cold beer or a stiff drink and acid, salt and chilies. Why this kind of food? As a chef, what I'm usually looking for especially after work is a nice gentle balance of acid, salt, and chilies. They were able to see the images, smell it, hear the music and taste the food, and it made the design process really fun for everybody and really smooth and easy. It had the images posted around the conference room, I had a portable iPod player with samples of the music I wanted to play in the restaurant, and I brought four portable burners and cooked everybody dinner with food that I thought would be emblematic of what we would be serving in this restaurant. What about the design? I had all of these images that I had pulled over the years, and we went into our architect's office. When the property that was the Cottonwood Cafe became available I happened to be introduced to the gentleman who does the leasing by a mutual friend, and pretty quickly the deal was struck and we realized it was perfect. This was a restaurant that I sort of had in my imagination that was based on trips that I taken throughout my lifetime, to places like Spain and Mexico and South America. How did this project come together? Tico was something that I was looking to do for quite some time. Here's the story of Tico's first year as told by Michael: Esquire included Tico on its list of the Best New Restaurants in 2011, calling the Back Bay establishment "a big room of mismatched tables and a bar stocked with 124 different tequilas." In April, Schlow plans to add Happy's Bar and Kitchen to the mix. Pair all of that down-home fare with a craft cocktail from its whisky-heavy list of libations and you’ll be ready to camo up and chase that buck fever feeling.This time last year, Michael Schlow added Tico to his roster of restaurants, which already included Radius, Alta Strada and Via Matta. Amongst the Southern-inspired dishes coming out of the kitchen: Crispy pieces of fried chicken served atop cheddar waffles and drizzled with a generous drip of habanero lavender honey succulent brisket and biscuit sliders smothered in bourbon barbecue sauce shrimp and smoky grits finished with chili de arbol butter as well as a rotating seasonal pie (i.e. (We can see it serving as a cozy little oasis where resident yuppies can curl up once those cold New England temperatures inevitably come our way). The wood-paneled space stays true to its name there's hunting lodge decor galore, including toile wallpaper, buffalo plaid curtains, majestic portraits of bird dogs and a ton of forest green touches. As the newest venture from Broadway Restaurant Group’s family of South Boston spots, Hunter’s Kitchen + Bar joins its siblings Lincoln, Loco, Capo and Fat Baby. The South has come to Southie, thanks to the neighborhood's latest eatery, Hunter’s. (Or, t o experience the latter eatery's greatest hits in a buzzy culinary-focused environment, stop by the Cusser ’s at Time Out Market Boston). Perched above Stuart Street, folks can rest assured that the view from the dining room is just as delicious as the parade of edible delights coming out of the kitchen. Patrons looking for something lighter can visit the Moon Bar, and for those in a hurry, there's Cusser's, a street-level takeaway spot specializing in seafood and roast beef. The prix fixe selection, which comes with optional wine pairings, changes every month, allowing guests to always discover new plates and fresh perspectives with each visit.Yes, seafood absolutely still plays a role here, but now fish dishes-like barbecue unagi or potato gnocchi with salt cod-share the spotlights with other, internationally inspired stars, such as Sichuan pork sausage consomme and venison with Hungarian dumplings. Under the direction of Chef Carl Dooley, this restaurant has undergone a culinary makeover, with a new focus on offering four-course tasting menus. Mooncusser may have started as a fish house, but nowadays, this Bay Village spot has become so much more.
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