LIKEBoston ,
THERE ’ S NO PLACE IN THE WORLD
CITY OF
Chefs
and that rings true in the foodie scene there , undoubtedly . The city runs deep in culture , diversity , character , and eccentric neighborhoods worth hours upon hours of one ’ s exploration . It is , therefore , no shocker that Chef Charles Draghi and his restaurant , Erbaluce , would be centered in the Bay Village area of Boston , smack-dab in the middle of all of the beautiful chaos that is this city .
Chef Draghi has been rooted in Boston for many years , and is very well-known for putting a modern , herb-infused spin on traditional Italian cuisine . Draghi hones in on Piemontese flavors , and pairs freshly grown herbs and spices with seasonal , high-quality ingredients for a savory combination that never ceases to amaze his customers . Contemporary , yet comforting , his dishes offer up both intellectual criticisms and heartwarming feel-good meals alike .
In an interview with Haute Living , Draghi explains one of his signature dishes : The roasted rack of wild boar with a mosto of wild Concord grapes , fermented with lavender branches . A favorite for the past 12 years and standing , Draghi says the secret is that the meat comes from a feral animal , rather than a farm-raised boar . The “ steak-like texture [ is ] very satisfying , and subtly haunting ; a primal flavor that is unlike any other meat .”
Draghi ’ s restaurant , Erbaluce , has received many awards and nominations , including its 6 th “ Best Italian Restaurant ” from Improper Bostonian Magazine . A quote from Robert Nadeau explains the very core of what makes Draghi ’ s cuisine so unique :
“ Draghi ’ s food builds sauces from vegetables and their essences , rather than butter , olive oil , or cream . So even with a rich dessert , one will be able to continue with a night out on the town after eating here . Amid many fine restaurants near the Theater District , this is one of the most distinctive .” – Robert Nadeau , The Boston Phoenix
The menu changes nightly at Erbaluce , depending on what Chef Draghi feels like playing with , and what ’ s in season . Dining at Erbaluce means ordering razor clams with fennel , garlic , and green peppercorns one night , and then trying braised sunflowers with herbed ricotta and a raisin-caper vinaigrette the next .
The point of every dish is to taste the freshness of each ingredient , without having to bridge the gaps in a rich , heavy sauce . His classical French culinary training , paired with his gastro-chemistry influence , makes Chef Draghi a sight for sore eyes among the inventive and novice foodie community .
With establishments such as Star Provisions , The Market Place , and Erbaluce , a rich culinary experience is never too far away . Each chef strives to pour a little soul into the pot , along with the white wine reductions and yellow pepper juices , to ensure that a taste of imagination is in every bite . Whether you ’ re looking for a fun sandwich to chow down quickly , or a slow-dance with the mysterious “ art-on-aplate ,” you will find that these culinary artists bring more to the table than the average entrée in itself ever could .
FoodTraveler l Winter 2016
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