LIKEBoston ,
THERE ’ S NO PLACE IN THE WORLD
CITY OF
Chefs
and that rings true in the foodie scene there , undoubtedly . The city runs deep in culture , diversity , character , and eccentric neighborhoods worth hours upon hours of one ’ s exploration . It is , therefore , no shocker that Chef Charles Draghi and his restaurant , Erbaluce , would be centered in the Bay Village area of Boston , smack-dab in the middle of all of the beautiful chaos that is this city .
Chef Draghi has been rooted in Boston for many years , and is very well-known for putting a modern , herb-infused spin on traditional Italian cuisine . Draghi hones in on Piemontese flavors , and pairs freshly grown herbs and spices with seasonal , high-quality ingredients for a savory combination that never ceases to amaze his customers . Contemporary , yet comforting , his dishes offer up both intellectual criticisms and heartwarming feel-good meals alike .
In an interview with Haute Living , Draghi explains one of his signature dishes : The roasted rack of wild boar with a mosto of wild Concord grapes , fermented with lavender branches . A favorite for the past 12 years and standing , Draghi says the secret is that the meat comes from a feral animal , rather than a farm-raised boar . The “ steak-like texture [ is ] very satisfying , and subtly haunting ; a primal flavor that is unlike any other meat .”
Draghi ’ s restaurant , Erbaluce , has received many awards and nominations , including its 6 th “ Best Italian Restaurant ” from Improper Bostonian Magazine . A quote from Robert Nadeau explains the very core of what makes Draghi ’ s cuisine so unique :
“ Draghi ’ s food builds sauces from vegetables and their essences , rather than butter , olive oil , or cream . So even with a rich dessert , one will be able to continue with a night out on the town after eating here . Amid many fine restaurants near the Theater District , this is one of the most distinctive .” – Robert Nadeau , The Boston Phoenix
The menu changes nightly at Erbaluce , depending on what Chef Draghi feels like playing with , and what ’ s in season . Dining at Erbaluce means ordering razor clams with fennel , garlic , and green peppercorns one night , and then trying braised sunflowers with herbed ricotta and a raisin-caper vinaigrette the next .
The point of every dish is to taste the freshness of each ingredient , without having to bridge the gaps in a rich , heavy sauce . His classical French culinary training , paired with his gastro-chemistry influence , makes Chef Draghi a sight for sore eyes among the inventive and novice foodie community .
With establishments such as Star Provisions , The Market Place , and Erbaluce , a rich culinary experience is never too far away . Each chef strives to pour a little soul into the pot , along with the white wine reductions and yellow pepper juices , to ensure that a taste of imagination is in every bite . Whether you ’ re looking for a fun sandwich to chow down quickly , or a slow-dance with the mysterious “ art-on-aplate ,” you will find that these culinary artists bring more to the table than the average entrée in itself ever could .
FoodTraveler l Winter 2016
17
THERE’S NO PLACE
IN THE WORLD LIKE
Boston,
CITY OF
Chefs
and that rings true in the foodie scene there,
undoubtedly. The city runs deep in culture,
diversity, character, and eccentric neighborhoods worth hours upon hours of
one’s exploration. It is, therefore,
no shocker that Chef Charles Draghi and his restaurant, Erbaluce,
would be centered in the Bay Village area of Boston, smack-dab
in the middle of all of the beautiful chaos that is this city.
Chef Draghi has been rooted
in Boston for many years, and
is very well-known for putting
a modern, herb-infused spin on
traditional Italian cuisine. Draghi
hones in on Piemontese flavors, and
pairs freshly grown herbs and spices
with seasonal, high-quality ingredients
for a savory combination that never ceases
to amaze his customers. Contemporary, yet
comforting, his dishes offer up both intellectual
criticisms and heartwarming feel-good meals alike.
In an interview with Haute Living, Draghi explains one of his
signature dishes: The roasted rack of wild boar with a mosto
of wild Concord grapes, fermented with lavender branches. A
favorite for the past 12 years and standing, Draghi says the secret is that the meat comes from a feral animal, rather than a
farm-raised boar. The “steak-like texture [is] very satisfying, and
subtly haunting; a primal flavor that is unlike any other meat.”
Draghi’s restaurant, Erbaluce, has received many awards and
nominations, including its 6th “Best Italian Restaurant” from Improper Bostonian Magazine. A quote from Robert Nadeau explains the very core of what makes Draghi’s cuisine so unique:
“Draghi’s food builds sauces from vegetables and their essences, rather than butter, olive oil, or cream. So even with a rich
dessert, one will be able to continue with a night out on the
town after eating here. Amid many fine restaurants near the
Theater District, this is one of the most distinctive.” – Robert
Nadeau, The Boston Phoenix
The menu changes nightly at Erbaluce, depending on what Chef
Draghi feels like playing with, and what’s in season. Dinin ����)ɉ��Ս������́�ɑ�ɥ���Ʌ�ȁ����́ݥѠ�����������ɱ�������)�ɕ��������ɍ�ɹ́��������а�����ѡ�����她���Ʌ�͕���չ���ݕ�́ݥѠ���ɉ���ɥ���ф�������Ʌ�ͥ������ȁ٥����ɕ�є�ѡ�����и)Q�������Ё����ٕ�䁑�͠��́Ѽ�х�є�ѡ���ɕ͡���́�����������ɕ����а�ݥѡ��Ё��٥���Ѽ��ɥ����ѡ�����́�����ɥ���������ͅՍ���!��)����ͥ����ɕ�����ձ������Ʌ����������ɕ��ݥѠ���́����ɼ���������䁥���Օ���������́
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