July 7, 2009 6:24 pm

CLINK, Boston: Lock Me Up Here Any Day

There is something to be said for a consistent menu. It is not easy to pull together different dishes that compliment each other. I often see menus that try to do too much, drawing on influences from too many types cuisines. It can be fun, especially if you have a picky group, and the only way to please everyone is to find a restaurant that caters to all ages and cravings. But, you can identify a skilled chef by their ability to design a menu that is original and complimentary without being scattered. Joseph Margate, Executive Chef at CLINK in Boston's Liberty Hotel, has done just that.

I have eaten at CLINK several times before my most recent visit, and I must admit I had given up. But a new menu and Chef drew me back as the restaurant can boast an excellent jail cell décor and celebrity strewn atmosphere. I was surprised to have enjoyed one of the best meals I have ever had in Boston. Executive Chef Joseph Margate has pulled together a seasonal menu which incorporates local tastes, creative twists and familiar foods. I loved every bite. CLINK features American cuisine with a slight French influence. I started with the tomato soup. Wow. What a great way to begin the meal. A chilled yellow tomato soup with a drop of smoked yogurt in the middle is sprinkled with drops of fragrant olive oil. They use a cold smoker to prepare the yogurt so as to infuse it with a smoky flavor without heating it up. Creative and delicious.

My husband had the beef tartar, which had capers mashed in it, adding a nice flavor kick. I couldn't resist a third starter of steamed mussles in a lemon grass sauce. They were so fresh and the sauce was light with ginger and saffron seasoning the broth. Perfect for summer. For my main course I went with the chicken. Although the portion was overly generous, the seasoning and presentation were exceptional. The juicy meat medallions were laid over a mound of summer vegetables and barley mixed with cheese. Pine nuts added a rich flavor to this dish. And I love pine nuts! It was outstanding. My husband went with the Mackerel, which is served nearly raw and sprinkled with avocados and chorizo vinaigrette. Again, the tastes from the different dishes complimented each other exceptionally well.

All this great food and we were too full to try the deserts. I am definitely going back to try their artisanal cheeses soon. I am still savoring all the wonderful tastes I enjoyed at CLINK and I couldn't recommend it to you more. Enjoy!

—Nancy W. Gleason

Clink Restaurant
215 Charles Street
Boston MA 02114
617.224.4004

— Written by Nancy W. Gleason

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