Parker's Restaurant
If nothing else, the sheer historicity of this establishment makes it worthy of a visit. As the birthplace of the roll that bears it's name and Boston Cream Pie, anyone with a culinary soul should at least be able to say they visited. Though more of a tourist trap than culinary trendsetter, I was happy to be visiting nonetheless.
True to their namesake the basket of rolls came out, still warm. Lightly crisp exterior gave way to an airy and lighter interior than would be expected. All in all good for a dinner roll. I was concerned that the identifying fold or indention that the roll was known for was absent. However, I have seen them made without them before.
If nothing else, the sheer historicity of this establishment makes it worthy of a visit. As the birthplace of the roll that bears it's name and Boston Cream Pie, anyone with a culinary soul should at least be able to say they visited. Though more of a tourist trap than culinary trendsetter, I was happy to be visiting nonetheless.
True to their namesake the basket of rolls came out, still warm. Lightly crisp exterior gave way to an airy and lighter interior than would be expected. All in all good for a dinner roll. I was concerned that the identifying fold or indention that the roll was known for was absent. However, I have seen them made without them before.
I feel with our access nowadays to a vastly wider array of breads and rolls that the Parker House Roll has seen its glory in days gone by. We can never, however, over state the importance of a food item that over the years was so popular with generations past that you can now get them mass produced frozen and ready to bake and produce by the thousands for high volume food service operations. As a culinarian and business man I could only hope for such success. A tip of the hat to the Parker House for creating a household name in the industry.
As I waited for my heirloom tomato salad with borrata cheese I noticed how stuck in time the dining room was. Not necessarily in a bad way, I mean it is registered with the National Historic Hotel registry, but stuck nonetheless. Wood paneled walls, dimly yet adequately lit dining room, and wire baskets with rolls encased in linen napkins. Retro but in a classy way.
They really play up the history of the place as well. As I was walking in, I overheard the maitre d explaining where the ghost of the Parker House could be seen to a young girl maybe 7 years old.
The salad was delicious in the simplest of fashion. Their play on a caprese, the golden and bright red heirloom tomatoes shone underneath a glaze of a reduced white balsamic vinegar. Basil shards criss-crossed the plate and the settled sphere of borrata cheese served as the gathering point in the middle of the plate. Pure embodiment of my culinary philosophy of high quality ingredients presented simply with little fuss and phenomenal flavor. Bravo.
My Skillet Scallops were cooked wonderfully and the Meyer Lemon Butter Sauce was a great compliment. Outside of four small pieces of carrot, there was no vegetable and frankly the risotto was a bit stiff for my taste. Round two...average.
As the server approached with the open dessert menu, I stopped her mid sentence with a firm, "Boston Cream Pie and black coffee." It reads a lot harsher than I said it, but hey it's fifty percent of the reason I came!
So here it is, looking nothin like I thought it would, however it carried a rather distinguished confidence in the fact that it was a Parker's original. Creamy decadent filling between two spongy and slightly crumbly layers of cake with chocolate and Anglaise sauce to finish. Understated elegance at its finest. Well done Parker's, well done.
Thanks,
KD
As I waited for my heirloom tomato salad with borrata cheese I noticed how stuck in time the dining room was. Not necessarily in a bad way, I mean it is registered with the National Historic Hotel registry, but stuck nonetheless. Wood paneled walls, dimly yet adequately lit dining room, and wire baskets with rolls encased in linen napkins. Retro but in a classy way.
They really play up the history of the place as well. As I was walking in, I overheard the maitre d explaining where the ghost of the Parker House could be seen to a young girl maybe 7 years old.
The salad was delicious in the simplest of fashion. Their play on a caprese, the golden and bright red heirloom tomatoes shone underneath a glaze of a reduced white balsamic vinegar. Basil shards criss-crossed the plate and the settled sphere of borrata cheese served as the gathering point in the middle of the plate. Pure embodiment of my culinary philosophy of high quality ingredients presented simply with little fuss and phenomenal flavor. Bravo.
My Skillet Scallops were cooked wonderfully and the Meyer Lemon Butter Sauce was a great compliment. Outside of four small pieces of carrot, there was no vegetable and frankly the risotto was a bit stiff for my taste. Round two...average.
As the server approached with the open dessert menu, I stopped her mid sentence with a firm, "Boston Cream Pie and black coffee." It reads a lot harsher than I said it, but hey it's fifty percent of the reason I came!
So here it is, looking nothin like I thought it would, however it carried a rather distinguished confidence in the fact that it was a Parker's original. Creamy decadent filling between two spongy and slightly crumbly layers of cake with chocolate and Anglaise sauce to finish. Understated elegance at its finest. Well done Parker's, well done.
Thanks,
KD
PS, before anyone asks for pics of the food. I stand by my belief of the tact that should be observed in a full service dining room. Camera phones going off in the middle of a meal is a display in ignorance, haven't you been out to eat before? C'mon folks!
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