M.C. Spiedo opens in Boston’s Seaport District

Almost 2 years ago I had one of the greatest meals of my lifetime at Arrows in Ogunquit, Maine. That meal clearly defined in my mind the capabilities of chef/owners Mark Gaier and Clark Frasier. So when I heard that they were opening a new restaurant in Boston (sure Ogunquit isn’t FAR, but Boston is a hell of a lot closer), I was thrilled!

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Almost 2 years ago I had one of the greatest meals of my lifetime at Arrows in Ogunquit, Maine. That meal clearly defined in my mind the capabilities of chef/owners Mark Gaier and Clark Frasier. So when I heard that they were opening a new restaurant in Boston (sure Ogunquit isn’t FAR, but Boston is a hell of a lot closer), I was thrilled! I’m excited to see what Mark and Clark have to offer at M.C. Spiedo, which officially opens today at the Renaissance Boston Waterfront Hotel, located at 606 Congress Street in Boston.

M.C. Spiedo opens in Boston's Seaport District
M.C. Spiedo opens in Boston’s Seaport District

Highlights from the official press release

Inspired by the chefs’ love of the Italian Renaissance, discovered during their personal travels, the menu reflects their passion for the old world flavors from Florence, Bologna and Venice, as well as their focus on farm-fresh ingredients and contemporary cooking techniques. M.C. stands for Chefs Mark and Clark, while “Spiedo” refers to “spit” or “skewer” in Italian. Rotisserie cooking was a wildly popular technique during the Renaissance, and a 40-inch steel spit will be used nightly at M.C. Spiedo to roast locally sourced duck, chicken and suckling pig, among other restaurant classics.

“The chefs will honor this rich period of history with a rustic and robust menu divided into Antipasti; Small Plates from the Hearth; Pizza and Calzone; Hand-crafted Pastas; and Entrées. Guests can begin with Market Cart offerings such as Taleggio & Marjoram “Deviled Eggs” or Roasted Pears and Prosciutto; starters like Leonardo’s Notebook Salad with Garlic, Fennel, Lettuces, and Herb Vinaigrette; Schiacciatta ‘Flatbread’ with Walnuts, Pancetta and Farm Egg; and hand-crafted pastas like M.C. Tagliatelle with Guinea Hen, Oranges, Cipollini Onion, Almonds, Lacinato Kale and Pecorino. Heartier entrées include the signature Spit-Roasted Heritage Chicken with Nutmeg, Prosciutto and Lemon; Braised Veal Shank with Caramelized Onion Sauce; and Grand Tortellini and Meat Torta. Desserts likeChocolate Hazelnut Torte and a 1500’s Firenze Cheesecake round out the menu.”

For more information or reservations, call 617.476.5606, visit www.MCSpiedoBoston.com, or follow M.C. Spiedo on Facebook (MCSpiedo) or Twitter (@MCSpiedo).

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