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.

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Page 186 of 219

winding around two islands. "On one side is salads and desserts, and on the other is the rotisserie," she says. "You could be talking to me or another chef while we're baking cookies to order, or carving up an entrée." With a menu brimming with subtly tweaked classics (the cioppino is one of the most flavorful fish stews you'll ever dig a spoon into, and it arrives with perfectly crunchy homemade croutons and orange aioli), RFK also trades in creative, constantly rotating specials. "Last week we made a really wonderful wild boar with macomber turnips and a cherry gastrique," she recalls. "That was a personal favorite." All pastas are handmade, and vegan alternatives steer clear of falling into the ho-hum trap by packing in the intense flavors. "I'm a meat eater," she laughs, "and I still absolutely love the roasted cauliflower with a chick pea cake, capers, and red pepper sauce." If anything defines the menu, it's a dedication to what one might call comfort- chic. Everything is approachable, with an emphasis on incredibly high quality and meticulously sourced ingredients rather than overly wrought presentations. It all represents a slow evolution from the kinds of food she was making when she first moved to Boston, but with the same atten- tion to detail and comfort factor. One thinks of the rich-but-adventurous dishes she made back at Om—most memorably, a slow-cooked, lacquered pork belly appetizer (before pork belly had reached trendy status) that had 185 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 7

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