Historic Dinner at Steel and Rye

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I always forget the town of Milton is a stone throw away from me since I live in Dorchester, but I’ll never forget how close it is now after visiting Steel & Rye.  This restaurant, built in an old ambulance garage, gave the Lower Mills area both a new dinner spot and a neighborhood hangout since November 2012.

With free valet and street parking patrons can choose to park and walk themselves a couple steps to the door or hand over their keys to the trusting attendants.  Both are equally appealing.  This contemporary open space for dining displays lots of “steal” fixtures and furniture, showcasing a modern yet rustic look.

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FOOD

The dining room opens for dinner at 5pm everyday and closes at 10pm Sunday through Thursday and 11pm Friday and Saturday.  Price points for apps are $2.75 to $14, including their snack options.  Homemade Pasta’s and Mains are $16 to $29.  I got a snack to start off, Fried Green Olives with Black Pepper Cream Cheese, and ordered pasta to finish, Gnocchetti (A pasta variety that is shaped like a curved shell with ridges on the outer surface).

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Historic fun fact: this restaurant has their own Anadama Bread!  It’s a traditional New England bread made of cornmeal and molasses.   This dark, sweet bread was served with nicely whipped butter on the side.  Very creamy and light.

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I like snack options because they’re usually sharable and lighter than an appetizers.  That’s exactly what my olives were.  The crunchy, salty green olives were complimented with the peppery cream cheese.  I didn’t want these to end.

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At that point I wasn’t sure how things could get better and then out came my pasta.  The Gnocchetti contained Niman Ranch Spicy Sausage, Rapini (broccoli rabe), Ricotta, and Chili Flakes.  This dish was spicy, reasonably cheesy, and satisfying.

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Another great entrée (which is currently unavailable) is their Catfish Sandwich with pickled okra on the side with a dipping sauce.  Talk about flavorful!  I got to sample it and not only was it my first time having catfish but it was my first time eating okra.  Both wins!  Don’t get me wrong, I’ve known and seen okra all my life but never wanted it.  Now, it’s a craving.

To end my delightful feast I ordered “Treats”, a spread of Cashew Crème Brulee, Lollipop, and Milano Cookies with white chocolate flakes sprinkled on top.  Great variety.  The lollipop was ice cream coated with a chocolate ganache.  The Milano cookies were soft and sweet, and the crème brulee was very smooth.  Dinner complete!

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Thanks Steel and Rye!

DRINK

Now, the reason why after a year I ran to check out this spot was mainly because of their new holiday drink,  “Tom and Jerry”.  I had the pleasure of meeting the bar manager, Ted Gallagher who describes the drink as, “like winter in a glass” and he went through the mixing steps.

Historic fun fact: this drink dates back to the mid-1800’s from a St. Louis hotel.

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When done from scratch it can take about 20 minutes to complete, but when pre-made it’s a normal drink wait.  First, the egg whites and yolks are separated and beaten.  This is required for the process.  My batch was beaten by hand making it even more authentic than if done by a mixer.  Then sugar is added to the yolks, cream of tartar to the whites, and both are folded together with rum and brandy.  After, the mixture is served with warm milk (or water) and MORE liquor.  Yes MORE liquor!

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My instagram shot!

This drink is definitely a sipper. Perfect to warm you up on a winter night.  Gallagher said it’s the perfect thing to enjoy after the first snowstorm hits Boston.  Sounds like he’ll see me soon!

Steel and Rye

95 Eliot St

Milton, MA 02186

617.690.2787

http://steelandrye.com

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