The Normans must have a special affinity for seafood, too, given Robert's skill in choosing and handling the Atlantic variety. I'm not a fan of straight melted butter, and that's what the sauce was, cooked with tangerine juice. The perfectly fresh scallops will serve as my benchmark for quite a while. Credit is beside the point when the fact is there might not be a better lobster dish now being served in Boston. The smoke is discernible without being in the least overwhelming, and perfectly complements the lobster.
Plates are usually very pretty.
Robert will also borrow from the Near East, if the flavor draws him-for instance, the pomegranate juice he tasted at an Armenian restaurant in Belmont, which inspired him to create a marinade for ostrich fillet. Robert decided to put ostrich on the menu as a curiosity soon after he arrived, in 1996, but so many patrons were intrigued and then pleased that it has become the third best-selling entr e, after Dover sole and rack of lamb. I found the big cutlet-shaped fillet to have the texture and taste of Salisbury steak. Perhaps its very mildness comes as a relief to jittery diners, who might already know of its low fat but not how it actually tastes. At least it isn't like chicken.