A Little Bit About a Lot of Things

Chef Johnny Sheehan was named the new Executive Chef of Liquid Art House back in September. We first met Sheehan when he was working over at Tavern on the Wharf. He put out some amazing dishes and his plating skills were off the chart. We would have gone back to Plymouth to see him there but we were pleasantly surprised when he came back to work in the city. Sheehan is a graduate of Le Cordon Bleu and he worked his way up the line at Ken Oringer’s Clio. The menu at Liquid Art House changes seasonally, and Chef Sheehan has expanded upon Chef Rachel Klein’s opening dumpling menu.

We grabbed a bite at the bar, my favorite place to sit, and enjoyed the company of the great bar staff on a weekday night. I loved every dumpling we tried, each one better than the one before. Currently on the menu Liquid Art House is offering: pork and leek gyoza, goat cheese sacchetto, Lithuanian cheese dumplings and Aphil’s himalayan momo.

The menu of the dining room is diverse, here is a sampling:

• TUNA TARTARE red yuzu kosho, avocado mousse
• SZECHUAN LOBSTER fried garlic
• CHARRED CAULIFLOWER mustard vinaigrette, fried capers, pickled onions, chili, dziugas cheese
• BEEF TENDERLOIN (CREEKSTONE FARMS, KANSAS) potato terrine, bone marrow, maitake mushroom, black truffle jus, beets, kohlrabi, fine herb
• PERUVIAN ROTISSERIE CHICKEN aji amarillo, purple potato, huacatay, corn
• DIVER SCALLOPS uni butter, carrot jus, watercress, risotto, buddha hand

And just to leave you with your mouth watering, here is a sampling of their dessert menu:

• CHOCOLATE MILK & COOKIES cookie dough, 66% chocolate, chocolate milk ice cream, malted milk
• CHOCOLATE CREMEUX chocolate cake, white chocolate, pecans, milk chocolate ice cream
• YAMS smoked yam custard, 85% chocolate, scotch, pate sucree, burnt honey, pecan ice cream
• ROOTS, BEERS, AND ROOT BEER root beer panna cotta, oatmeal stout baked oatmeal, vanilla ice cream, carrot cake, crispy root veggies

Liquid Art House

100 Arlington Street, Boston, MA

www.liquidarthouse.com

Tags: back bay, fine dining, restaurant