Toro: The Best Meal I’ve Had in Boston, So Far

30 Sep


Atun Crudo

Toro is the closest I’ve come to reaching food nirvana in this great city. Bold and creative tapas by two of the most buzzworthy chefs in town: Ken Oringer and Jamie Bissonnette.  I had been cooking quite healthy all week, so I chose to go all out with my selections. Vegetarians, might want to skip past some of the next pictures.


Asado de Huesos

Bone marrow doesn’t get much better looking than that. The roasted bone marrow was generous with radish citrus salad and oxtail marmalade on bread.


Foie Gras con Duraznos

Why stop at just marrow when foie gras is on the menu? I don’t go crazy for foie like a lot of my friends, so it wasn’t a predictable choice for me. However, something about the new foie ban in my hometown of LA made it a bit more enticing. The perils of bad public policy, I suppose. I’m glad I gave foie yet another try – a nice sear and a delicious peach jam really did the dish justice.



Toro’s Barcelona style really came into focus with a bowl of mussels with chorizo and basque cider. If you tend to find mussels a little too subtle in flavor, you’ll love the addition of chorizo here.


Uni Bocadillo

The bread in the open-faced sandwich recalled a canvas, with the orange sheen of the fresh uni recalling the surreal characters by Os Gêmeos. Maybe I’ve been spending too much time at museums lately. The miso butter and pickled mustard seeds were nice touches.


Tuna Conserva

I feigned at ordering a lighter dish, but that’s not just ordinary tuna . Mmm… Spanish tuna belly, with tomato tapenade, and celery leaves.


Perro Picante & Stratocruiser

Toro backs up its excellent food with a good cocktail and wine program. My best drink of the afternoon was the Perro Picante. Deaths Door Gin (delicious) got the grapefruit treatment, with the spicy pepper rim adding considerable depth. Highly recommended.

I also tried the Stratocruiser because although I order any shrub on any cocktail list, I’ve never seen a blueberry shrub. The vinegar with New Hampshire blueberries are combined with gin, maraschino, and lemon. Don’t be fooled: it’s not as sweet as it looks. In fact, the overpowering vinegar flavor may have needed a bit more balancing.


Sanguinello Highball

The Sanguinello Highball was refreshing and a perfect choice for day drinking. Aperol and blood orange satisfied my quench for something bitter, but instead of using my favorite nightcap spirit whiskey, it featured my day drinking spirit of choice: gin.


Manchego con Membrillo and Churros con Chocolate

For dessert, I found the churro average but its accompanying very salty chocolate sauce delicious. The better choice was the traditional Spanish dish, aged manchego with a quince paste.


Toro Wine Bar

Not only do I want to come back to Toro to finish off the rest of the menu (starting with their famous corn), I want to try Oringer’s other joints Coppa, Clio, Uni, La Verdad, and Earth. New Yorkers are in for quite the treat with a Toro on their way.

1704 Washington St
Boston, MA

2 Responses to “Toro: The Best Meal I’ve Had in Boston, So Far”

  1. Warren Bobrow October 11, 2012 at 9:09 pm #

    Nice writing. The marrow bone is a keeper. Reminds me of Minetta Tavern in NYC. Yum. Swoon. I can’t believe I didn’t eat there during the Cocktail Summit.

    Cheers. wb

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