by Clint Hamblin

Open daily for breakfast, lunch and din-ner, Garrett Harker’s Eastern Standard islocated at 528 Commonwealth Avenueadjacent to the Hotel Commonwealth inKenmore Square. Whether you eat inside,on the patio or in your room, you will lovethe food and enjoy extraordinary attentionfrom a very personable staff.

As wine director, Ed Mancuso’s pas-sionate expertise will help you select themost appropriate wine for your dinner.Manager Ryan Mulholland’s knowledge offood and Frank DiPippo’s superb service isimpeccable. The restaurant’s setting is oldworld with high ceilings and lots of openspace.

Chef Jamie Bissonnette’s menu startswith raw bar selections, including oysters,clams, shrimp, lobster and a made freshdaily Ceviche with Fried Capers. TheFrisée Aux Lardons with Hazelnuts,Sweetbreads and a Poached Egg maysound strange, but this is a delicious saladwith a distinct bacon and eggs flavor.

In the appetizer category, the Musselsand Frites with Vermont Cider and Fennelis a great choice, but the freshly madeSteak Tartare with Fries, Capers andTomato Jam is so good, you will return tohave it again and again.

Few restaurant entrées compare toEastern Standard’s outstanding GlazedSalmon with Mustard, Mashed Potatoesand Green Beans. When making it athome, remember to always buy the fresh-est fish, and don’t overcook. The salmonshould break apart with the touch of a fork.It’s so good you’ll raise your eyebrows,close your eyes and wonder how you madeit yourself.

Glazed Salmon with Mustard, MashedPotatoes and Green Beans(Serves 1)

IInnggrreeddiieennttssBeurre Blanc (Butter Sauce)1 cup white wine1 large shallot sliced1 teaspoon black peppercorn1 pound cold butter, cubedSaltFresh lemon juice

Combine wine, shallots and peppercornsin a small sauce pan. Reduce over mediumheat by four-fifths. Strain shallots and pep-percorn out. Whisk butter into pan onecube at a time until each piece is emulsi-fied. Add lemon juice and salt to taste.

Mustard Glaze1/4 cup whole grain mustard1/4 cup smooth Dijon mustard1/4 cup honey2 teaspoons soy sauce2 teaspoons fresh-picked thyme

In a small bowl, whip all ingredientstogether until smooth.

SalmonGrill or pan sear the fresh salmon fillet

to medium rare. Do not cook through.Season with kosher salt.

Spread mustard glaze over the top of thepartially cooked salmon. Place under thebroiler until the mustard starts to bubbleand lightly brown. Spread beurre blanc onbottom of the dish. Place the cookedsalmon on the beurre blanc along with thegreen beans and mashed potatoes andserve.

Wine PairingPio Cesare – Barbera d’Alba 2004

Signature CocktailBar Manager Jackson Cannon recom-

mends the Jack Rose, an easy to drinkcocktail that will stimulate your appetiteand get your dinner off to a great start.Cannon recommends using ice that hasbeen made from filtered water. “The qual-ity of the water can have a major influenceover the taste of your drinks.”

Eastern Standard makes its Grenadineonsite.

Homemade Grenadine2 parts 100% pomegranate juice (com-mercially available)1 part cane sugar

Bring the juice and sugar to a boil.Reduce the heat and simmer 10 to 15 min-utes. Remove from stove and finish with afew drops of orange blossom water (com-mercially available in any middle easternor spice store).

The Jack Rose2 ounces Laird’s Applejack (applebrandy)3/4 ounce homemade grenadine1/2 ounce fresh lemon juice2 or 3 drops of Peychaud’s BittersIce

Pour all ingredients into a shaker, mixfor about 30 seconds, pour into a martiniglass and garnish with a slice of orange.Delicious!

March 31, 20078

GG R E A T CC H E F S O F BB O S T O N

Eastern Standard’s GlazedSalmon with Mustard

Jack Rose Cocktail

Glazed Salmon with Mustard, Mashed Potatoes and Green Beans

PHO

TO

: CL

INT

HA

MB

LIN

PHO

TO

: CL

INT

HA

MB

LIN