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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Page 203 of 223

sion of shrimp scampi, redolent of garlic, olive oil, and parsley ($8.50). Chicken thighs are slow-roasted with orange, fennel, rose- mary, and olives ($7.50). Fried calamari are served with a horseradish cream scented with lemon, garlic, and orange ($8). A homey but elegant dish is the crispy roasted potatoes laced with saffron, tomato aioli, and black truffle oil ($6.50). The Wellesley Bocado location has one additional kitchen tool that its sister loca- tions do not, namely, a Josper oven, a state- of-the-art device that chefs adore because it allow them to cook using charcoal, but with the utility of a conventional oven. Some of the hot tapas here are prepared in the Josper, such as the grilled lollipop lamb chops ($11); skewers of either Berkshire pork or beef ten- derloin ($12); or the satisfying cocas, Spanish 202 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 5 local cuisine "earthy and rich" C O U R T E S Y B O C A D O T A P A S W I N E B A R

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