It’s been 10 years since I’ve walked through the gardens in Boston. And I must admit that I forgot how beautiful the city is in the summertime. The verdant, ripe and rich landscape is adoringly accented by the twisting and curving streets of Boston and the aroma of fresh blossoms and honeysuckle seem to fill every park and garden. I was duly impressed with the change in the restaurants as well. It seems that Bean Town is growing up and has begun to offer extremely good food and wine at regular and more affordable prices. Every major city in America has their own version of Newbury Street where the typical suspects and styles of ABC town can be found mixed in amongst the interesting and boutique. Walk just a bit off towards downtown and you’ll find the latest incarnation of chef Kerrin Oringer, James Beard best NE award winner, KO Prime. As the name sounds this is a steak house. I am such a fan of the modern steak house, out with the old and in with the clean and new. It’s like spring cleaning across the steak halls of America wiping away the heavy wood paneled, dark and smoky restaurants, and in with the crisp, light and balanced steak houses of the 21st century. The menu is balanced between heavy and light, meat and sea. What a delight to have sashimi, so light and refreshing and then to finish with hangar steak and bone marrow.
Service is the least talked about aspect to dining, and in my opinion, one of the most important elements to creating an excellent dinner. When I go out to eat I am not only looking for excellent food, excitement in the ingredients, caringly prepared and executed but also attentive service. Americans have become all to immune to the young PDQ waiters who are simply there to get a pay check and who don’t really care about doing their job well. I still tip well even when service is bad (old habit of having spent time in the trenches and feeling obliged) much to my own chagrin. So I am asking where is the pride in simply doing a job well? If you don’t know your product or the basics of how and when to get food and beverages to a table then what good are you to the restaurant and the chef that has labored over her food.
This being said I am so happy to say that all of the restaurants I visited in Boston all had stupendous service. And KO Prime was dynamite from top to bottom. I had an especially interesting conversation about organic beverage options that they are trying to use as much as possible at the restaurant. Even down to organically sourced spirits. When you are in Boston stop in for dinner or at least a quiet drink at the bar.
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