Whether it’s their fennel braised beef short rib with wild mushroom polenta and black truffle mascarpone as your “Primi,” or their signature appetizer of duck confit baked in a pastry shell with caramelized onions, goat cheese and spinach … you’ll know you’re off to the perfect start.

Want to know more? Then read their menu below.

Under the creative direction of Executive Chef Greg Jordan, the new Raw Bar menu will focus on a locally-sourced oyster program while continuing to pride itself on the philosophy of creating simple yet elegant dishes highlighting the natural flavors of its fresh, sustainable seafood. The Mare Oyster Bar will offer the finest selection of oysters around, with six to eight varieties from diverse farms all located in the Northeast.

The traditional Mare Natural menu will still be offered, boasting hormone-free beef, free-range chicken, organic and locally-grown vegetables, and homemade, artisan pasta dishes and desserts.

The new, expanded menu will also include different shrimp dishes, Alaskan king crab, a specialty octopus salad, a diverse selection of raw fish, and a signature Hot or Cold Lobster Roll served in a homemade brioche roll from DePasquale’s Bricco Panetteria.

The beverage menu will still contain a selection of organic wines as well as an inventive list of cocktails, while the beer list will be significantly expanded, focusing on local brews.

The new concept will go hand-in-hand with a bit of a face-lift, showcasing an oyster bar display with a shucking station and expanded seating, allowing the dining area to seat up to 50 and the bar to seat between 6 and 8 people. There will be a television for customers to enjoy local games, along with mirrors installed, taking place of the former LED lighting and giving the space a more comfortable atmosphere.

To go to Mare please click here.

Here’s your opportunity to be among the first to taste the best, freshest Raw Bar oysters, clams, crabs and shrimp on the East Coast. Check out the Mare Raw Bar Menu.  Can’t attend Friday’s Grand Opening?   Then, check their regular hours;  Sunday through Friday from 4 pm to 11 pm and Saturday 11 am to 11 pm .

To view Mare’s award-winning, expanded Dinner Menu, please click here.

If you wish more information please , click here

We are pleased to offer this new source for your dining experience … the Favorite Dishes for Chefs and Restaurant Owners in our North End neighorhood.  Every week or so, the “favorite” dish will change.  Be sure to check back regularly.

Who knows … their Favorite Dish just might become yours.

This week, we highlight Pauli’s

Pauli’s is located at 65 Salem Street.  (857-284-7064)  They have a large menu of what many would call comfort food.  It’s satisfying, tasty and it is served up by a friendly, neighborly staff.  You can sit in the restaurant and savor one of the day’s special deals, order takeout, or hire them to cater your next get-together.  Are you all set for the Super Bowl?  How about that next ‘working’ lunch.  Pauli’s is a great idea.

Now, here’s Pauli.   On Pauli’s website he says:  ”I started working in the North End in my family’s food businesses when I was just eight years old. Back then, the North End was a neighborhood where everybody actually knew your name, and “freshness, quality and value” weren’t just trendy catch phrases—they were simply expected.

Today, Pauli’s is based on that same philosophy. We believe you deserve food that’s always served wicked fresh, that always tastes crazy good and that doesn’t cost a lot of money. At Pauli’s, you’ll find the comfort food you crave, the healthy options you want and the variety you need, all for an excellent value.  So come on in. We’d love to get to know you by name.”

Now as to his Favorite Dish?  It’s the Vito’s Sub.  (We had it for lunch the other day and agree that it’s quite delicious.)  Vito’s Sub is a chicken cutlet, imported ham, provolone cheese, lettuce, tomato, roasted red peppers and chipotle mayo.  (yum).

Please consider dropping by Pauli’s and tasting one of his specials.  Let the man know you’re a local … or at least that you want to be … now that you’ve tasted one of his sandwiches.

Pauli’s is located at 65 Salem Street.
857-284-7065

MEET PAUL –

I started working in the North End in my family’s food businesses when I was just eight years old. Back then, the North End was a neighborhood where everybody actually knew your name, and “freshness, quality and value” weren’t just trendy catch phrases—they were simply expected.

Today, Pauli’s is based on that same philosophy. We believe you deserve food that’s always served wicked fresh, that always tastes crazy good and that doesn’t cost a lot of money. At Pauli’s, you’ll find the comfort food you crave, the healthy options you want and the variety you need, all for an excellent value.  So come on in. We’d love to get to know you by name.

Welcome to our neighborhood’s Virtual Table.  Every few weeks we will present you with a menu comprised of special dishes from some of the best restaurants in Boston … all here in the North End. As you read below, you’ll see that we present you with the name of the dish, that you can “click” on the restaurant logo to visit their own website and menus and that each restaurant has graciously shared  the recipe.

Now, here is this Edition’s Menu.

Primi:         Tresca presents their Crespelle Al Forno
Entree:       Mare presents their Stuffed Lobster
Dessert:     Tresca presents their Creme Brulee

Crespelle Al Forno from Tresca

Crepe:  2 egg yolks, 4 whole eggs
6 oz. a/p flour
6 oz. water
6 oz. milk
pinch of salt and pepper
2 TBLS  olive oil
1/2 bunch of chives
Mix all ingredients, let sit 5 minutes.  Mix again and strain.  Heat non-stick pan with butter over medium heat, add 1 oz. of mix turning pan to coat evenly.  When sides pull away from the pan, flip over and cook 10 seconds.

Filling:  Mushroom mix
1 cup each of mixed mushrooms, shitake, oyster and baby bellas
2 shallots
1/4 cup marjoram
olive oil
salt and pepper
1 cup ricotta
1 TBLS truffle oil
Sautee mushrooms with shallots, add marjoram, salt and pepper, pulse in food processor and chill.
Mix ricotta with mushrooms and truffle oil, then chill. Scoop mushroom mix into crepe and roll.
Brown both sides and heat in oven.  Serve with sauteed mushrooms and drizzle with truffle oil.

Stuffed Lobster from Mare

Stuffed Lobster
Prepare a seafood stuffing of shrimp, scallops, swordfish, bread, butter, thyme and parsley. Use a Maine Lobster at two or more pounds.  Bake.

Creme Brulee from Tresca

Creme Brulee

6 egg yolks, 6 oz. of sugar, 3 pt. heavy cream and pinch of nutmeg.
Beat eggs and sugar, heat cream and nutmeg and slowly add to eggs.  Pour into cups in a water bath.  Bake @325 for 20-30 minutes.  Chill.  torch a tsp of granulated sugar on top.