GET ON
BOARD!
Make Au Bon Pain
your last stop
before heading off.
Show Today’s Amtrak
Ticket and Receive
10%
Off Your Total Purchase
AU BON PAIN LOCATIONS
South Station
BOSTON
Grand Concourse
Union Station
WASHINGTON DC
Street Level
30th St. Station
PHILADELPHIA
Grand Concourse,
North East Corner
Penn Station
NEW YORK
34th St. Main
Concorse Level
LIRR, Track 20
Must present today’s valid Amtrak ticket
at checkout. Valid at the above locations only.
One discount per person per visit. Not redeemable
for cash. Non-transferable. Copies are void. No
exceptions will be made. Not valid on catering orders.
Not to be used in conjunction with any other offers.
Expiration: 12/31/08. Key: AMT.
Eat the Landscape
Blue Hill at Stone Barns
630 Bedford Road, Pocantico Hills, N. Y.
914-366-9600; Bluehillstonebarns.com
A meal at Blue Hill at Stone Barns
might start with peas. That’s it. Peas.
They’re grown in the fields just outside. The meal might end with a pristine lamb chop, garnished with tiny
pea shoots. You’ll certainly know
where they came from—and what they
taste like. That is, unless you choose
to ignore that in favor of concentrating on the intense flavor of the sauce,
the brilliant pairing of the wine or
the professional service of the staff.
You get what you put into a meal at
Blue Hill. If you’re interested that the
hen-of-the-woods mushroom weighed
30 pounds when a forager brought it in,
you’ll come away enlightened. But if
you’d prefer to admire the architecture
of the Norman-style barns that once
housed Rockefeller cattle or the dapple
of the light in the mural of the Hudson
Valley farm scene—no one’s stopping
you. Our advice? Put yourself in chef
Dan Barber’s capable hands and let the
meal come as it may. It will be blissful.
Travel Without Leaving the
Neighborhood
Oleana
134 Hampshire St., Cambridge, Mass.
617-661-0505; oleanarestaurant.com
Oleana is a simple neighborhood restaurant. But it has the kind of flavors that
make you look knowingly at your dinner
companion and nod. Chef-owner Ana
Sortun likes to use the sultry spices—
cumin, cinnamon, turmeric—to flavor
her seasonal cuisine. She is influenced
by Turkey and the Middle East, and her
menu might have appetizers like rabbit
schawarma with tahini, radish, cucumber and sumac or her much-celebrated
deviled eggs with tuna and black olives.
For entrees, Sortun is especially adept at
fish. (If it’s on the menu, try the halibut
wrapped in a leaf, pine nuts, currants and
sorrel butter.) The surprise-your-mouth
flavors continue into desserts, which are
made by pastry chef Maura Kilpatrick.
She’ll do goat’s milk ice cream and flavor
it with rose petal jam, and she also plays
with Middle Eastern textures, like last
summer’s nougat glace with poached
nectarines. If it’s nice outside, be sure to
request a table in the garden; if it’s not,
ask for one by the fire.
o ya
9 East St., Boston
617-654-9900; oyarestaurantboston.com
For a restaurant named after the Japanese expression “gee whiz,” o ya certainly
has something to say “aw shucks” about.
Boston Magazine named it the best new
