Trot Trot to Boston: Lineage and Eastern Standard

Amy writes:

Last weekend, my fellow foodie friend Joanne and I took our annual overnight trip to Boston. Every year around the holidays, we put in for our single personal day of the year, attach it to a weekend, and enjoy two glorious days in Beantown. We shop, we drink, and of course, we eat. In fact, eating is usually the whole point of our jaunt, and this year, we happened to visit two restaurants that share one executive chef, Jeremy Sewall. 

We enjoyed Sunday brunch at Lineage in Coolidge Corner, Brookline. Lineage is owned by Chef Sewall and his pastry chef wife, Lisa. While sparsely decorated with a sophisticated and modern feel, the restaurant is warm and welcoming. The menu is printed daily and the focus is on seasonality. Here are some photos from our fabulous brunch which was accompanied by screwdrivers made with freshly squeezed orange juice and (relatively) local Ice Glen vodka from Berkshire Mountain Distillers. It was the perfect start to our trip.

Fish and chips made with halibut

Poached egg over Anson Mills polenta with spinach and bacon lardons

We chose Eastern Standard in Kenmore Square for a late lunch the following day. By chance, Chef Jeremy Sewall is the "Colaborating Executive Chef" at this gorgeous, high-ceilinged, spacious restaurant. The menu is a tribute to New England with plenty of seafood, comfort foods, and seasonal items. The food was as elegant as the space, and certainly deserving of all the accolades it has been getting. Again, let's allow the photos to do the talking.

Beet salad with bleu cheese souffle appetizer

(photo courtesy of Joanne)

Gouda mac-n-cheese with guanciale appetizer

(photo courtesy of Joanne)

Cavatelli with braised lamb and pecorino cheese

Beef brisket with mashed potatoes and green beans

Both Joanne and I agree that both of these restaurants are worthy of further exploration and we'd highly recommend either of them to friends and family (and readers!) alike. The food at both is spectacular, and had us talking (and thinking) about it for days on end. A trip to Boston could only be enhanced by a stop to one of talented Chef Sewall's eateries.