Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Painted Burro, the festive, upscale Mexican kitchen and tequila bar in the heart of Somerville’s Davis Square, is adding fajitas to their flavorful menu as part of Tex-Mex Mondays.

Fajitas that are in rotation include Carne Asada with Guajillo BBQ, Ranchero Chicken, Blackened Salmon, and Achiote Pork Loin and all come in a sizzling skillet with onions, peppers, grilled banana pepper, with a side of house made flour tortillas, chimichurri, lettuce, tres quesos, and pico de gallo.

Accompanying the rotating selection of tasty fajitas are fun featured drinks and $5 coronas, tecates, pacifico, modelo, and more.

To enjoy the Burro’s special fajita offerings, simply dine-in on any Monday and enjoy the two featured tacos in rotation that week.

2) TAMO Bistro + Bar at the Seaport Hotel is celebrating our favorite summer crustacean during the month of July by offering three lobster specials that will satisfy your cravings in the best possible way:

Lobster salad with corn, sea beans, and yellow pole beans ($19)
Lobster mac and cheese ($20)
Lobster “bake in a bag” with lobster, corn, mussels, and new potatoes ($30)

These specials will be offering in addition to the regular menu every day from 11:30am – midnight through the end of July.

3) Chef/Owner Christopher Coombs, Executive Chef Adrienne Mosier, Pastry Chef Shaun Velez, GM/Sommelier Jason Irving, and the rest of the Deuxave team invite guests to join them for a special mid-summer wine dinner.

On Tuesday, July 25th at 6:30 p.m., Deuxave will be hosting a four-course wine dinner featuring the wines of Central France’s Loire Valley alongside thoughtfully paired dishes.

The evening’s menu will include:
To begin:
Striped Bass Crudo with Shiro plums and sorrel paired with Marc Bredif, Vouvray, Loire, FR, 2015
Second course:
Local burrata with heirloom tomatoes, and summer herbs paired with Domaine Riffault, les Desmalets, Sancerre, Loire, FR, 2015
Third course:
Confit suckling pig with apricots, mustard greens, and garden flowers paired with Domaine du Clos de l’Elu, Magellan, Anjou, Loire, FR, 2013
Dessert:
Pineapple tatin with lychee mint salad and Coteaux de Layon ice cream paired with Clos de l’Elu, 1er Cru “Chaume”, Coteaux du Layon, Loire, FR, 2014

Cost: Tickets are $149 plus tax and gratuity
For reservations, please call (617) 517-5915.

4) On Tuesday, July 25th, at 6:30pm, Abe & Louie's, the Back Bay steakhouse, will host a decadent and delicious wine dinner featuring distinct vintages from Jordan Vineyards paired with a four course dinner by Chef Tindaro LoSurdo. Attendees will be joined by a very special guest that evening - legendary winemaker Rob Davis, who has been creating the Jordan vintages for over 40 years.

The Menu includes:
--Jordan Cuvée by Champagne AR Lenoble paired with East vs. West Coast oysters served with cucumber and wasabi mignonett
--2014 Jordan Winery Russian River Valley Chardonnay paired with sweet corn and duck confit spring rolls with pickled mango salsa
--1999, 2005 and 2013 Jordan Winery Cabernet Sauvignon paired with grilled prime ribeye served with salt roasted marble potatoes and honey roasted purple carrots
--Dessert wine paired with a sea salt and callebaut chocolate brownie sundae with luxardo cherry sauce

Cost: $165 per person, not including tax or gratuity.
Interested guests can make reservations by calling the restaurant at (617) 536-6300.

5) Debuting on Sunday, July 23rd, Chef Jason Santos’ Buttermilk & Bourbon will soon offer brunch service, with a taste of the Bayou, every Sunday from 10:30 a.m. to 3 p.m. Buttermilk & Bourbon, located at 160 Commonwealth Ave., will offer brunch-goers a taste of the Bayou in the heart of Boston’s Back Bay.

In addition to Buttermilk & Bourbon staples like its freshly fried beignets with vanilla bean mascarpone, warm honey-glazed biscuits, and deviled egg toast, the brunch menu will feature a variety of new, signature items. Menu highlights will include buttermilk biscuit and gravy with house-made sausage, smoked fontina, and chives; Anson Mills cream cheese grits with a slow-cooked egg, holy trinity, and scallions; peach-pecan perdu with vanilla bean mascarpone and Louisiana cane syrup; bananas foster pancakes with sweet walnuts and buttermilk whipped cream; and fresh crab benedict with hot Nashville hollandaise, Benton’s ham, and Stone & Skillet English muffin. Brunch dishes range in price from $7 to $22 and are accompanied by an assortment of a la carte sides ranging in price from $2.50 to $5.


To complement its food menu, Buttermilk & Bourbon's beverage menu will offer guests a variety of handcrafted signature cocktails; red and white wines; bubbles; and beers. Exclusively available for brunch, new, signature drinks will include a soft serve mimosa made with watermelon sorbet and champagne split; and a pitcher of hurricane made with Cruzan rum, passion fruit, pineapple, orange, lime, house simple, and grenadine.