{"id":277,"date":"2008-08-05T07:37:49","date_gmt":"2008-08-05T07:37:49","guid":{"rendered":"https:\/\/updates.xephalon.net\/?p=277"},"modified":"2008-08-05T07:37:49","modified_gmt":"2008-08-05T07:37:49","slug":"hammersleys-bistro","status":"publish","type":"post","link":"https:\/\/www.xephalon.net\/updates\/2008\/08\/05\/hammersleys-bistro\/","title":{"rendered":"Hammersley&#8217;s Bistro"},"content":{"rendered":"<p><a href=\"http:\/\/www.hamersleysbistro.com\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-641\" title=\"2008.08.04\" src=\"https:\/\/updates.xephalon.net\/wp-content\/uploads\/2008\/08\/2008.08.04.gif\" alt=\"\" width=\"100\" height=\"100\" \/><\/a>Though my busy schedule this month will preclude our participation in Boston&#8217;s <a href=\"http:\/\/www.bostonusa.com\/rw08\/index.html\">Restaurant Week<\/a> this year, we nevertheless decided to treat ourselves last night to dinner at Chef Gordon Hamersley&#8217;s restaurant in the South End, <a href=\"http:\/\/www.hamersleysbistro.com\/\">Hamersley&#8217;s Bistro<\/a>. We started with braised mushrooms on top of smooth, creamy polenta with just the right touch of crispiness on the outside. Our other appetizer was a crispy duck confit with peaches and onions that was so tender it fell apart at the touch of our forks. For entrees, we had a creamy monkfish and mussel bourride with saffron, potatoes, and leeks, and a spicy halibut and clam roast with bacon braised greens cooked to a resilient and tender perfection. We finished off by sharing an almond cake with sweet cherry compote and vanilla ice-cream based on our waiter&#8217;s advice. Along with switft and friendly service, the meal was hands down our most solid dining experience in Boston, bringing a moment of sweet satisfaction amidst the craziness of the MICU rotation I started last week. By the way, if you haven&#8217;t already seen <a href=\"http:\/\/thedarkknight.warnerbros.com\/\">The Dark Knight<\/a>, I strongly recommend it. I&#8217;m just sad that we will not be seeing more of the talented Mr. Ledger who embodied the psychopathic Joker with pinpoint<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Though my busy schedule this month will preclude our participation in Boston&#8217;s Restaurant Week this year, we nevertheless decided to treat ourselves last night to dinner at Chef Gordon Hamersley&#8217;s restaurant in the South End, Hamersley&#8217;s Bistro. We started with &hellip; <a href=\"https:\/\/www.xephalon.net\/updates\/2008\/08\/05\/hammersleys-bistro\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-277","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/posts\/277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/comments?post=277"}],"version-history":[{"count":0,"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/posts\/277\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/media?parent=277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/categories?post=277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.xephalon.net\/updates\/wp-json\/wp\/v2\/tags?post=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}