Thursday, November 19, 2009

Gaslight--Reflections on the City of Lights

'Twas an inviting entrance, with glowing fire burning lights and a large oaken door. Inside we found a typical Parisian Brasserie, dimly lit with candles and full bottles of Pellegrino on every table. It was a perfect night to be dining in the City of Light. But, wait, we aren’t in France – this is Boston, the City that Shuts Down at 1AM. And yet, Gaslight transported us back to memories of a quaint, but delicious, bistro off of the bustling Champs-Elysees.

Thankfully, we didn’t need to match wits with a surly French waiter, for the service was impeccable. Even the manager took time to inquire about the flavor of our meat. Fast-paced waiters quickly shuttled between tables. We even were able to time to the second how long it would take for one of the staff to clear our plat principaux: 28 seconds. The tables and booths were bunched together tightly, and we even witnessed a nearby table spill some red wine onto a neighbor’s dress.

We didn’t mind at all because all of our attention was focused on our hors d’oeuvres: a roasted pear salad ($8.75) with pungent and tangy Roquefort cheese, crisp Guanciale, a type of uncured Italian bacon, and fresh watercress. It could have been a meal unto itself.

Pear Salad
Our first entrée was the Bar Steak ($19.25). It was a modest-sized 8 oz. sirloin steak, served to perfection at the requisite medium-rare. Smothered in a creamy mustard and onion sauce that enhanced the flavor of the meat. It was all served with a wonderful portion of frites. The second dish was the leg of lamb roti ($18.50), three slices of lamb au jus with a sweet red sauce, and served with a very appropriate and filling portion of Yorkshire pudding and a small side of fresh pea greens.

Bar Steak with Frites
Lamb Roti
Thanks to Gaslight there is no longer a need for the Palateers to jump on the Concorde to the olde country for their steak frites.

Gaslight Brasserie du Coin
560 Harrison Avenue
Boston, MA 02118
(617) 422-0224
Boston Restaurant

1 comment:

  1. yorkshire pudding! really need to learn how to make that one...