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Boston’s Coppa &Toro.

This is a much delayed post from our weekend trip to Boston this past February. The trip was one of the most food-filled, scrumptious trips that I’ve ever had and I ate some of the best meals of my life. These two meals, at Coppa and Toro, were among the best of the best and were both recommended to me by friends who live in Boston. We ate at Toro for lunch and Coppa for dinner on the same day, so needless to say, it was a rather gluttonous day that ended in a major food coma. Ken Origner and Jamie Bissonnette are the Chefs at both of these restaurants. Toro is a tapas restaurant and Coppa is an Italian enoteca. Both menus have great options for ordering several smaller plates to share. I highly recommend both of these restaurants. All of the food we ate was delicious, but at Toro, my favorite dishes (tied for first place) were the Maiz Asado Con Alioli Y Queso Cotija and the Cauliflower A La Plancha.  My mouth waters just thinking about them. At Coppa, my favorite was the Manatelle Nero. It has a really rich, unique flavor and the homemade squid ink pasta is so good. I can’t wait to go back to Boston to dine at these amazing restaurants again! If you go to Boston, you must eat at these restaurants!

Toro

Ensalada Cortada: romaine, tahini-miso dressing, croutons, grilled corn, cucumber, radish, tomato and mahon cheese

toro1

Datiles Con Jamon: medjool dates with marcona almonds and cabrales blue cheese, wrapped in jamon Serrano

toro2

Cauliflower A La Plancha: cauliflower with pinenuts, golden raisins and pimento

toro3

Pato Con Membrillo: smoked duck drumettes with quince glaze

toro4

Maiz Asado Con Alioli Y Queso Cotija: la especialidad de la casa. grilled corn with aioli, lime, espalette pepper and aged cheese

toro5

Patatas Bravas: fried potatoes with aioli and spicy tomato sauce

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Coles de Bruselas a la Plancha: Brussels sprouts with olive oil and sea salt

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Coppa

Meatballs al Forno:  Wood roasted meatballs with tomato gravy

coppa1

Insalata di Scarola: Escarole salad with carrots, aged Provolone and creamy caper vinaigrette

coppa2

Arancini: Traditional fried risotto balls with fontina


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Manatelle Nero: House made squid ink pasta with octopus, Castelvetrano olives, black garlic and tomato

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Funghi: White pizza with Miatake mushrooms, burrata, crechenza, ramp vinaigrette and a farm egg

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