Orta Ristorante: Italian On The South Shore

As one of my own Break Out Of The Box issues, I need to dine more in the communities south of Boston. Like the northern suburbs, the South Shore has acquired some fine restaurants, and they can be reached fairly easily. Recently, I journeyed down to Pembroke to attend a media dinner at Orta Ristorante, an Italian spot which is flying under the radar of many food lovers.

Orta is located less than thirty miles from Boston, and is easily reached by taking Route 3 South to Route 53 South. In 2010, the restaurant was opened by Chef Jimmy Burke who, in 2012, sold it to Chef Brett Williams, one of his protégés. Brett comes from a culinary family, as his grandfather owned the famous Lombardo's in East Boston. He has also spent time traveling and working in various regions of Italy, including Tuscany, Piedmont, Veneto, and the Liguria. Lake Orta is a small, beautiful lake located in northern Italy, which Honoré de Balzac once referred to as a "grey pearl in a green jewel-box." While traveling, Brett fell in love with Cara and even proposed to her in a town near Lake Orta. Cara had a restaurant background and she now runs the front of the house at Orta.

Orta is a medium-sized restaurant with a homey vibe. A number of the tables are inset within small alcoves, giving a bit more privacy to diners. There is also a small bar where you can sit. I was pleased with the alluring kitchen smells that wafted through the restaurant, due in part to the open kitchen and brick oven. It made me excited to try the cuisine.

There is a brick oven where they make their pizza, and you can sit at the bar surrounding the oven. This is probably an especially excellent location during the colder months.

The menu is broken down into five sections, including:
--Antipasti (11 choices, $8-$12) like Lobster Risotto Cakes and Caesar Salad.
--Brick Oven Pizza (7 choices, $14-$15) from Margherita to Pepperoni
--Pasta (7 choices, $18-$20) like Homemade Potato Gnocchi to Rigatoni Bolognese
--Secondi (8 choices, $22-$28) like Pan Seared Local Sole and Pork Chop Milanese
--Dolce (7 choices, $8 each) like Tiramisu, Gelato, and Mini Cannoli

The prices are generally very reasonable, especially considering the ample portions that are usually served. There is plenty of variety, so no matter what your preferences, you should be able to find dishes you will enjoy. I actually had some difficulty selecting my entree as there were several dishes I wanted to try. The most compelling element is the quality of the food, which will satisfy any food lover. Some places provide plentiful mounds of food, trying to make up for a lower quality product, but that is definitely not the case at Orta. They provide both quantity and quality.

The restaurant has a full bar, and cocktails cost $11, including their own, homemade Sangria. They carry about 20 beers by the bottle, priced $4.25-$6.50, including both local brews and international ones. You'll find about 17 wines available by the glass, priced $8.50-$12, and 11 of those are Italian. Enjoy a glass of Falanghina or Vermentino. You'll also find about 60 wines available by the bottle, most priced under $50. However, those wines often are priced around three times the usual retail, though the markup on their higher end wines is much less. I like the diversity of the list, though wish the markup on their less expensive wines was lower.

Before your food starts arriving, you will receive a basket of fresh Foccacia with a plate of olive oil and balsamic swirl. Our meal then began with several different appetizers.

The PEI Mussels ($10) are made with leeks, smoked bacon, & roasted garlic thyme butter, are are accompanied by grilled focaccia. The mussels were plump and tender, with a flavorful broth, perfect for dipping your bread. The Yellow Fin Tuna Tartare ($12) was also an impressive dish, made with a soy ginger reduction, sesame, & wasabi aioli and accompanied by chive crackers. There was plenty of silky pieces of tuna, and the flavors blended well together. Definitely one of the better examples of tuna tartare.

The Beef Carpaccio ($9) is an ample dish, with capers, lemon aioli, parmigiano reggiano, petit croutons, and baby greens, though I found there was too much lemon for my preferences. The paper thin beef was delicious, melting in your mouth and the croutons added a nice crunchy texture to the dish.

The Orta Arancini ($8) include two large arancini in a spicy tomato sauce. An excellent crunchy exterior led to a tasty cheesy interior, enhanced by the spiciness of the sauce. This is another dish where dipping your bread into the sauce is a very good idea.

Next up, we received three brick oven pizzas for the table, including a Margherita ($14) made with San Marzano tomatoes, fresh mozzarella, and basil; Duck Confit ($15) made with aged cheddar, dried cranberries, baby arugula, & balsamic; and Sausage ($15) made with banana peppers, grilled onions, & fresh mozzarella. The pizza had a nice, thin crust with a bit of char, and I liked the flavor of the sauce. This is a very good brick oven pizza, and the different types were all interesting and delicious. I could easily make a meal of appetizers and pizza.

It seems that all of us ordered different entrees from the Pasta and Secondi selections, so it was a good opportunity to view many of the dishes, and they all were ample and visually appealing. I opted for the Panko Crusted Chicken ($20), which comes with spaghetti. It was a thicker piece of chicken, though cooked well so that it was tender and moist. Plenty of gooey cheese was melted atop the chicken, which was coated by a crunchy, panko coating. An excellent and flavorful chicken dish, one I would order again. The spaghetti though was ok, and rather forgetful. Everyone else at our table enjoyed their entrees very much too.

After dinner, we received a couple desserts, including Mini Black Bottom Cheesecakes, topped by assorted berries and chocolate drizzle, and which reminded me of brownies. My favorite of the desserts though was the Warm Pecan Pie, with a shortbread crust and topped by caramel & vanilla gelato. Even as full as I was from dinner, I still made a little room for some of this wonderful sweet delight.

Overall, I had a very good experience at Orta and would return to dine there again. In general, the food is tasty, portions are ample, and it is reasonably priced. It would be a fine place for an intimate dinner for two, or a group of friends out for the evening.

Rant: Break Out Of Your Box

As I mentioned last Thursday, AKA Bistro, one of my favorite suburban restaurants, has reopened. It is only about a 30 minute drive from Boston, a relatively short trip. In comparison, it can sometimes take you about 30 minutes just to drive across Boston in heavy traffic. However, there are plenty of Boston residents who will never experience the excellent French and Japanese cuisine of Chef Chris Chung. They are depriving themselves of a special culinary experience and there really isn't much reason why they couldn't dine there if they desired to do so.

I know numerous people who live in Boston but rarely venture out to restaurants located in the suburbs. They might venture out to Cambridge, or even Somerville, but rarely any further. They will provide a litany of excuses for their lack of travel, but if they truly wanted to visit suburban restaurants, such as AKA Bistro, they could find a way to do so. On the other hand, I also know people who live in the suburbs who rarely venture to Boston restaurants. Each of these groups seems to live in a small box, of which they need to break out.

Last week, I traveled to Long Island for a couple days, visiting a few wineries, on a media trip. I was told that Long Island was trying to attract more Massachusetts tourists, as only a small number actually visit the region. Why is that so? You can drive from Boston to New London, Connecticut in roughly two hours, and then take a ferry, a 40-80 minute trek, across the water. So, in only 3 hours, you can be on Long Island, which is certainly a reasonable time. During busy periods, it can take you that long to drive down to Cape Cod. It is also the same amount of time it can take to travel to parts of Vermont or Maine. Despite its closeness, far too many people in Massachusetts don't take the opportunity to visit Long Island. Once again, some people seem to live in a box, failing to venture out to nearby regions.

Break out of your small boxes and experience the wider world which is actually much closer to you than you think. 

If you live in Boston, make the effort to check out some of the excellent restaurants in the suburbs, from AKA Bistro to Fish Restaurant. It really won't take that long to drive to those restaurants, and you will be pleased by the work of their skilled chefs. If you live in the suburbs, make the effort to travel to Boston, where you know there are plenty of excellent restaurants. If you want to take a weekend trip, consider traveling to someplace different, but which is still close, like Long Island. It is a fine destination for wine lovers, yet has much to offer other tourists as well.

Stop placing yourself in a box, restricting your travel unnecessarily. Stop making excuses and work on ways to make it happen. Broaden your horizons and see the world. You won't regret it.      

The Passionate Foodie Turns Seven

Today is the Seventh Anniversary of The Passionate Foodie blog. 7 years! I've actually been blogging for 8 1/2 years as I wrote for another blog, now defunct, prior to The Passionate Foodie.

Over 9 years ago, I started hanging out weekly with a new group of friends and I would bring a bottle or two of wine. Soon, someone else brought a bottle and then another person did so too. We ended up drinking 6-8 bottles of wine at our weekly get-together. The group decided it might be fun to do a podcast and blog that reviewed the wines. This became the Real World Winers, and eventually I helped to expand the blog to include restaurant reviews.

After a year, my friends were finding the blogging to be too much work, and the reviews were falling behind. However, I was still loving the writing and wanted to continue. As I was the only person interested in writing, I decided to strike out on my own and began The Passionate Foodie, allowing me complete creative control over the blog. And I still love the writing, and look forward to continuing the blog for many years to come.

Over these last seven years, I have learned much about food, wine, Sake and spirits yet there is still great room for growth, so much more to learn and explore. That is one of the greatest joys, that there is always something new to experience and learn. It pleases me to share my new found knowledge with my readers, to share my passion for food and drink.

During these seven years, my hobby has transformed into my profession. I am a freelance writer and Sake educator, and also work part time at a local wine store, Beacon Hill Wine & Gourmet. In addition, I write fiction, and have published two novels and a book of short stories. The fiction is mostly part of the Tipsy Sensei series, about a Sake expert in Boston who learns that the supernatural creatures of Japanese folklore are real.

Making money for writing is a challenge, and requires you to be flexible, versatile and creative, always seeking new opportunities. I might never get wealthy, but I am extremely happy at what I do, and that is what is most important in life. That is a significant part of the reason for my longevity, that I enjoy what I am doing and that it doesn't seem like work. I find it fulfilling and satisfying, and hope that my passion never dims.

When I looked back over my old blog posts, I reread my first post: Which Wines Should You Drink? I realized that my opinions then were still as valid now as they were then. I wrote, "You should drink wines that you enjoy drinking, whether they cost $5 or $500 a bottle. Red, white, sweet, dry, oaky, tannic, grassy, fruity. Drink what you like." My current advice is no different, and I still think people should drink what they like. I also encourage them to experiment, to taste new wines and find out what else they might like. As I said then, "The primary method to determine your likes and dislikes is to taste different wines. Taste as many as you can." I have followed my own advice, trying to taste every different wine I could find. I hope my readers do the same.

I owe many thanks to all of my readers, as it is their support and encouragement which has helped motivate me to continue writing year after year. I also owe thanks to my family and friends who have been so supportive for all these years. In addition, I am grateful to everyone in the food and drink community, from chefs to wine makers, who have helped contribute to my blog.

So I shall move toward my next anniversary, continuing to explore the vast world of food and drink, sharing my knowledge and passion with all. And my best advice to my readers:

Eat and drink with passion.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Some great news this week! AKA Bistro, one of my favorite restaurants has reopened. Located in Lincoln, AKA Bistro serves both French bistro far and Japanese cuisine. It unfortunately had been closed since last December due to a massive flood. After major reconstruction, AKA reopened this past Monday, bringing with it many positive changes/

The restaurant will have a new look, including a reconfigured open kitchen. There were previously ly two separate chefs; one to turn out the French food, and another for Japanese. Now, Chef-Co-Owner Chris Chung will be responsible for 100% of what's served.

The Menu will see now changes, with a greater emphasis on hot Japanese fare and creative French bistro fare. Samples items include:
* Jar of Steamed Clams with basil, lemongrass, Thai chile and lime
* Crispy Lobster Bistro Rolls with citrus-Dijon dipping sauce
* Salmon Confit Salad with Quail Egg and sesame vinaigrette
* Short Rib Pretzel Sandwich with horseradish aioli
* BiBimBap: mixed rice salad w/ veggies, poached egg, choice of ground beef or shrimp
* Goat Cheese & Grilled Asparagus on Baguette
* Cassolette d’Escargots aux Lardons with pea-garlic emulsion
* Crisp Pork Belly with Thai curry, rice vermicelli, jicama and pea tendrils
* Slow-Poached Cod in Saffron Fumet with papillotte of spring potatoes & onions

Don't worry though as many of your old favorites are still on the menu, such as the Homemade Traditional Miso Soup, Kobe Dumplings, Moules Frites, and more.

AKA Bistro will be open for Dinner from Monday to Saturday, Lunch from Monday to Friday, and Brunch on Saturday & Sunday. They also will have a special Mother's Day Brunch.

I can't wait to dine there once again, and highly recommend that everyone else dine there too.

2) On May 27, at 6pm, Legal Sea Foods in Park Square will host a special pre-arrival tasting and wine dinner with Maison Bichot, ideal for Burgundy collectors and aficionados. Since its inception in 1350, the family-owned winery which has been passed down over generations has created some of the greatest wines in the world. Bichot’s label encompasses four separate vineyards located at the heart of the four major wine regions in France that create Burgundy: Chablis, Côte de Nuits, Côte de Beaune and Côte Chalonnaise. Each vineyard is dedicated to the vinification and aging of each wines’ structure and character and each wine represents the essence of their expertise and style. Legal Sea Foods will team up with Guillaume Suss, to host an exclusive pre-arrival tasting and five-plus-course dinner featuring signature cuisine paired with selections from the Maison Bichot vine.

The menu will be presented as follows:

PRE-ARRIVAL TASTING OF 2012
Domaine Long-Depaquit, Chablis Grand Cru “Les Clos,” 2012
Domaine du Chateau-Gris, Nuits Saint Georges Blanc “Les Terrasses,” 2012
Albert Bichot, Savigny-les-Beaune 1er Cru “Les Peuillets,” 2012
Domaine du Chateau-Gris, Nuits Saint Georges 1er Cru “Chateau Gris,” 2012
RECEPTION
Oysters on the Half Shell, Champagne Mignonette
Crab & Enoki Mushroom Tartlet, Mustard Aioli
Lobster Medallion, Grilled Crostini, Tarragon Crème Fraîche
Domaine Long-Depaquit, Chablis, 2011
FIRST COURSE
Diver Scallop Carpaccio
Mixed Green Salad, Granny Smith Apple, Yuzu-Honey Vinaigrette
Domaine Long-Depaquit, Chablis 1er Cru “Les Vaucopins,” 2011
SECOND COURSE
Meyer Lemon Butter Poached Fluke
Cous Cous Salad, Baby Mache
Domaine du Pavillon, Meursault 1er Cru “Les Charmes,” 2009
MAIN COURSE
Slow Roasted Cornish Hen
Peruvian Roasted Potatoes, Cipollini Onion Confit, Wilted Swiss Chard
Domaine du Pavillon, Pommard “Clos des Ursulines,” 2011
CHEESE COURSE
Italian Taleggio, Vermont Ayr, MouCo Camembert
Black Pepper Toast Points, Strawberry-Rhubarb Compote
Domaine du Clos Frantin, Gevrey Chambertin “Les Murots,” 2006
Domaine du Clos Frantin, Gevrey Chambertin “Les Murots,” 2011

COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) From May 13–June 11, The MET Restaurant Group will host its Ninth Annual Soft Shell Crab Festival serving the delicious crustacean 30 ways in 30 days. Hailing from Maryland’s Chesapeake Bay, soft shell crabs have tantalized the taste buds of seafood lovers across the globe. The MET has explored a variety of flavors and techniques that reveal the best of this culinary creature and will offer a special soft shell crab dish each night from mid-May to mid-June.

Guests will enjoy some very crustacean creations including Soft Shell Monte Cristo, Corn meal Crusted Crab with corn silk, favas and pea tendrils, Tempura Fried Crab with soy peanut sauce and cucumber noodles, and Chili Crab Pizza topped with fried crab, sweet chili and arugula. For the purist, soft shell crabs will also be available meuniére style daily.

4) On May 12, at 8pm, Chefs Samuel Monsour and Mark O’Leary will be cooking a 7-course pop up dinner, the second in a series called The Future Of Junk Food, presented by Kitchensurfing, the online marketplace where chefs connect with the world to sell their skills, goods and services. The dinner will take place at Cambridge restaurant East by Northeast.

There are 30 seats available and only one seating for the evening. The event showcases the Kitchensurfing model of connecting chefs directly with active diners while allowing chefs a creative outlet to try new things.

The Future Of Junk Food pop up dinner series is inspired by the classic junk food that the chefs ate in their childhoods and that millions of Americans continue to consume on a daily basis. Chef Monsour began recreating iconic junk food items using whole, nutrient-dense ingredients with none of the toxins used in traditional junk food as a way to draw awareness to the ‘junk food epidemic’ and prove to food corporations that embracing locally sourced, sustainable ingredients is a viable and beneficial option.

“We aim to demonstrate that it's possible to create the foods that Americans love to eat while also supporting the sustainable food movement,” says O’Leary.

This pop up dining series is the latest outlet for the chefs’ creative junk food project. It allows discerning Boston diners a chance to get on board and discover first hand what the future of junk food can be in an intimate setting and with a chance to interact with the chefs one on one.

Purchase tickets for $125 on Eventbrite here: http://www.eventbrite.com/e/the-future-of-junk-food-part-ii-tickets-11186959497?aff=eorg

This event is a 21+ event
Please note: due to the nature of this event, menu substitutions and/or allergies cannot be accommodated.

Uyghur Kitchen Food Truck : Lamb Lovers Take Notice

Maybe the first of its kind in the country, the Uyghur Kitchen Food Truck opened in Boston last week. You can find a small number of Uyghur cuisine restaurants at various spots across the country, but it doesn't seem there are any other food trucks. According to their website, the "Uyghurs are a Turkic people" and their "history reflects the exchange of languages and religions that occurred along the Silk Road."  The Uyghur are concentrated in the Xinjiang, an autonomous region in northwest China, bordering Russia, Mongolia, Pakistan, Afghanistan and India. I don't believe I have ever eaten Uyghur cuisine before.

Uyghur cuisine commonly uses noodles and lamb, cumin and black pepper. The kawaplar, or kebabs, are a popular dish. It is said that the usual way to eat such a kebab skewer is to keep it parallel to your mouth, and then use your teeth to slide a piece of meat off the skewer. The Uyghur Kitchen Food currently has a simple menu, concentrating on chicken and lamb. You can get a simple skewer of grilled meat, or have it atop a salad or within a wrap.

On Tuesday evening, their second day in operation, I stopped by the truck parked on Stuart Street, around the corner from the Back Bay station. I ordered a lamb and chicken skewer, to check out the quality and taste of their primary items. Be advised though that as the food truck has just started, it will take them some time to get in the groove and perfect their cuisine.

Their lamb is marinated in a mixture of onion, garlic and pomegranate juice, with a mixture of cumin and salt as a finishing touch. That is supposed to be a common way the Uyghur season their kebabs. I love lamb, and was impressed with this lebab. The meat was juicy and tender, and the spices were tasty and well balanced. I would have loved a glass of Sake with this kebab. The chicken kebab was a bit dry, though the spices gave it a good taste.

I would recommend their lamb kebabs and I look forward to seeing how the truck changes and improves in the near future. I'll be dining there again soon so will keep my readers updated.

Finding Italian Prosecco In An Asylum

Located in the Veneto region of Italy, Asolo is a town and commune that is also known as the "city of a hundred horizons" and the "pearl of Treviso." The term "asolo" derives from the Latin word for "asylum," referring to a place of refuge. The area of Asolo is also well known for Prosecco, an Italian sparkling wine.

Prosecco is seeing a surge in popularity, and outsold Champagne in 2013, selling around 307 million bottles compared to 304 million for Champagne. For Prosecco, this was an increase in sales of about 16% and an increase in volume by about 11.5%. Obviously, one of the reasons for Prosecco's popularity is that it generally is much less expensive than Champagne. You can find plenty of Prosecco priced at $10-$15, and it certainly sells well at the wine shop where I work.

There were a number of legal changes to Prosecco around 2009 and 2010, including the creation of a broad Prosecco DOC. Two Prosecco DOCG were created too, one for Asolo and the other for Conegliano-Valdobbiadene. In addition, the name of the Prosecco grape was legally protected so that anyone outside the DOC using it must refer to it as Glera, an old synonym for the grape. Roughly 20% of Prosecco is from Conegliano-Valdobbiadene DOCG while only about 0.5% comes from the Asolo DOCG. So, Prosecco from Asolo is one of the least available.

Recently, I received a media sample of a Prosecco from the Asolo DOCG, the Montelvini Venegazzu Asolo Prosecco Superiore DOCG Millesimato ($15). I believe it might also be my first Prosecco from this DOCG. Extending back to 1881, the Serena family has been involved in wine making in the Veneto near Asolo. Currently, they have about 35 hectares of vineyards, in four different estates, and produce around 3 million bottles annually. This specific Prosecco only started being imported to the U.S. in December 2013 by Wine in Motion.

I haven't enjoyed a Prosecco as much as I did this one in a long time. With a pale golden color, the Prosecco had an appealing nose of fruit and flowers. On the palate, it was dry, crisp and clean, with pleasing flavors of peach and apples, with floral accents and some minerality. It was refreshing, with a clean and tasty finish. It possesses more complexity than other inexpensive Prosecco and is perfect for the summer, as well as all year.

Not all Prosecco is the same, and this is an excellent example of its potential. At this price point, it is a very good value too.

Rant: Put The Bunny In Your Mouth

Two years ago, I wrote an article on Celebrating the Chinese Year of the Rabbit, stating that an excellent way to do so would be to eat some rabbit. This past week, the Los Angeles Times ran an article, noting "rabbit appears to be going through a renaissance of sorts." It was interesting to learn that rabbit was considered a patriotic food during World War II, but consumption nearly vanished after the war.

I am pleased to see that rabbit may be making a comeback, and in honor of the LA Times article, I am bringing back my previous rabbit article, with only a couple minor revisions, which remains as relevant now as when it was first posted.

"Put the bunny back in the box."
--Cameron Poe, Con Air

Yes, there will be plenty of people who will recoil at the idea of dining on rabbit.  How can anyone eat a cute, fuzzy bunny? Some people may have had a rabbit as a pet, keeping it in a small hutch, and thus feel squeamish about eating something they once had as a dear pet. But people should be eating rabbit as it is one of the most nutritious and sustainable meats that exists. 

Around 1100 B.C., when the Phoenicians first came to Spain, they found rabbits there and it is probable that they then spread rabbits throughout the Mediterranean region. The ancient Romans enjoyed rabbit meat, and they even created leporaria, walled areas where they raised rabbits for later slaughter. There once was even a Roman law that all young women had to eat rabbit because it was thought it would make them more beautiful.

Rabbits have continued to be eaten as food throughout history, though consumption in the U.S. has apparently declined greatly at least over the last hundred years. Have you ever noticed that it seems almost every movie about the Middle Ages shows rabbit being eaten? Nowdays, Europeans are far more amenable to dining on rabbit and France is the largest producer and consumer of rabbit.  My first time eating rabbit was when I was in Spain over 15 years ago.

Why should we eat more rabbit?

First, it is an excellent sustainable choice, far more sustainable than beef, pork, lamb or poultry.  Rabbits eat grass and marginal forage, thus they do not compete for resources with people and are more easily fed than many other animals.  They will even eat food scraps, which would be a great use for all of our vast food waste. We all know how rapidly rabbits can reproduce and they are available year round.  Rabbits require little space, certainly much less than other food animals.  You could even raise rabbits at home, which is relatively easy to do. It is said that a rabbit can produce six pounds of meat for the same amount of resources which a cow needs to produce a single pound. 

The carbon footprint of raising rabbits is far lower than other common food animals, and thus much better for the environment.  As the demand for meat continues to increase, it may be impossible to meet that demand without causing significant environmental problems due to increased resource intensity. Beef may be the largest offender, requiring significant resources which could be instead used for other purposes which might better feed more people.  The increased consumption of rabbit could alleviate these issues, as rabbits require far lesser resources.  It is something that needs to be seriously considered.

Second, rabbit meat is very healthy and nutritious. The U.S. Department of Agriculture has even stated that rabbit is the most nutritious meat. Rabbit has only 795 calories per pound, compared to chicken at 810, turkey at 1190, beef at 1440 and pork at 2050. Rabbit also has the highest percentage of protein of any meat. In addition, rabbit has a lower percentage of fat and less cholesterol than chicken, turkey, beef, or pork.  Rabbit is easily digested, and has very high levels of Omega-3's and other good fats. Those are all good reasons to opt for rabbit.  

Third, and a very important reason, rabbit tastes good. It has a mild and slightly sweet flavor, in some respects like chicken, though it can also remind you of veal or even pork. You won't find it to have a gamey flavor, which can be offputting to some. Plus, nearly all of the rabbit is white meat, which appeals to many people.  It is generally lean meat, so be careful about overcooking it. In addition, different parts of the rabbit have different characteristics so you can get a variety of flavors within the rabbit.  If you tasted rabbit blind, you would very likely enjoy the meat though you probably would not realize it was rabbit. 

Rabbit can sometimes be found in local restaurants and some of my favorite rabbit dishes have been at Prezza in the North End. Dali serves a tasty braised rabbit dish. Stoddard's Fine Foods & Ale has a delicious balllotine of rabbit. Alden & Harrow offers a chicken fried rabbit, though I haven't tasted it yet but it sounds compelling. You can also find it at some grocery stores, including the major chains, though it often is presented as a whole rabbit. For example, Beacon Hill Wine & Gourmet in Melrose sells rabbit.

The main resistance to eating rabbit appears to be primarily psychological. It is seen more as too cute to eat, too much like a pet. Yet those who actually eat rabbit find out how delicious it can be. Plus, as it is so sustainable and nutritious, more people should be eating rabbit. Break through that psychological wall and try some tasty rabbit. It is good for you, good for society, and good for the environment.

For more information, and some cool butchery shots and a rabbit recipe, check out The Leather District Gourmet's rabbit post, Of Rabbits and Roller Coasters - Dread, Thrills, and Calm for a new Butcher.