Carrots: They’re kind of a trendy new first course. We had a pretty fantastic dish of heirloom carrots at Outerlands early this year, and similar dishes in a few other spots around town, and last week had the pleasure of trying chef Jason Fox’s carrot dish at Commonwealth. He pairs cedar-grilled, market-fresh carrots with ginger, sesame granola, tofu, and a seaweed-brown butter foam.
The result is an excellent balance of spice and earth, taking the humble carrot and elevating it to a starring role with a few sophisticated Asian notes. On the plate is a ginger-y carrot purée, and the granola adds good texture. Also, fresh carrot greens garnish the dish with pea shoots and pea flowers as well.
Earlier on Actually Pretty Awesome:
Turducken at Honor Bar
Beggar’s Chicken at Betelnut
Lobster Bread Pudding and Smoked Cod at Maverick
Sand Dabs at Bar Jules
Green Farro-Sausage Risotto at RN74
Vegan Charctuerie at Gather
Pickled Eggs at St. Vincent
Beef Tongue at Namu Gaji
Peruvian Rotisserie Chicken at Brasa
Green Garlic Bread at State Bird Provisions
A Dinner of Small Plates and the Duck Confit Salad at Frances
Duck Fat Chex Mix at Truck Stop Café
The Lamb Tongue Salad at Txoko
The Branzino and the Cucumber and Scallops at AQ
Dinner at Local Mission Eatery
Suckling Pig Sandwich at Sweet Woodruff
Crudités at Saison
The Roasted Broccoli Sandwich at Split Pea Seduction
George Mendes’s Partridge in a Pear Tree
The Buffalo Burger at Double Decker
A Preview of Dishes at Haven
Alicia’s Tamales Los Mayas
The Cocktails at Outerlands
The Meatball Gigante and the Honey Pie at Tony’s Pizza
Three New Gins from St. George Spirits
The Date Night at Sneaky’s BBQ
Crab and Dumplings at Pican
The Fried-Chicken Sliders at The Lookout
The Tripe and the Pickles at Bar Tartine
Fried Chicken and Cornmeal Doughnuts at Beast & the Hare
