Jim Britt's life revolves around food, chef-prepared or from his own kitchen. Beyond the blog, Jim is a partner a gBritt PR in Portland, which specializes in lifestyle public relations.
November 26, 2008
Back Bay Grill's Truffled Beef Tartare
Back Bay Grill is celebrating it's 20th anniversary. I can't speak to all 20 years, but at least the last six have been filled with absolutely consistent delicious dinners, served by an expert staff. The team of servers, chefs, and mixologists at the Grill are some of the best in Portland. Maybe even the best. I have enjoyed working with Chef Larry Matthews Jr for many years now. We are intimate with the Grill's inner workings. But you don't have to be close to the Grill to understand and appreciate its excellence.
My latest favorite at Back Bay Grill is a first course dish, the Truffled Beef Tartare -- $9.00.
At Back Bay Grill, tartare is packed into a ring mold and turned out onto a chilled plate. It's finished with white truffle oil. A farm egg yolk is placed gently into a boat shaped Parmesan crisp and set atop the tartare. The dish is beautiful to look at. It's aroma is amazing. The simplicity of the beef when combined with the other flavors on the plate are stunning.
I am no reviewer. I have made it clear in many blog entries before this one that I leave the cooking and reviewing to the pros. But I love Back Bay Grill's beef tartare. I love almost everything on the menu there.
Go to Back Bay Grill -- they're open Monday through Saturday for dinner. Congratulate them on their monumental achievement of 20 years in business in Portland, Maine.
And discover your own favorite dish.
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