WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/460705

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offerings with a good prospect of everyone leaving satisfied. For those puzzled by the range of options, the restaurant has also thoughtfully provided what they call "The Bocado Experience," available for two, four, or six or more (at $40 per person), which includes charcuteria y queso, tapas, a paella, and assorted desserts. Tapas, pintxos plates, and meat and cheese offerings here were conceived to be snacks, rather than meals, and thus are small, but they are generally savory, sharp, salty, or smoky to enhance a glass of sherry or other libation. The charcuterie choices, for instance, include house-smoked duck breast with balsamic syrup glaze; house-cured pork loin; house-smoked salmon; or pheasant sausage (1/$7, 2/$12, 3/$16). Cheeses include a but- tery sheep's milk Manchego el Trigal; a ValdeĆ³n blue made of cow and goat's milk; or the sharp, smoky, Basque region sheep's milk Idiazabal. There are 11 cold and 25 hot tapas choices at Bocado. The wood-roasted beet carpaccio is flecked with goat cheese ($9). Briny anchovies, boquerones en vinagre, are marinated in olive oil and garlic and served with grilled baguette ($8). Tuna is served raw with a lemon-basil crema and sweet potato chips ($12). A very satisfying and succulent hot tapas selection is the goat cheese, coated in panko crumbs, gently fried in olive oil, and drizzled with honey and almonds ($8). Another standout is the gambas al ajillo, a Spanish ver- 201 s p r i n g 2 0 1 5 | W e l l e s l e y W e s t o n M a g a z i n e local cuisine "succulent hot tapas"

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