The newest installment in the Metropolitan Club/Met Bar & Grill franchise officially starts serving today. Met Back Bay is located on the corner of Dartmouth and Newbury streets in a renovated brick townhouse.
Starters include raw bar items, an array of hot and cold salads (Roman cauliflower with citrus oil and capers; the "Chinatown," with crispy duck, 16 vegetables, Marcona almonds, and Asian goddess dressing), appetizers such as lobster cheddar dip and roasted bone marrow, and beef, tuna, or salmon tartare prepared tableside. For entrees, you'll find the likes of soft scrambled eggs with cheddar and mini bone-in tenderloins, curried spot prawns, dry-aged meatballs with grilled artichokes and polenta, lobster pot pie, and steaks. Dessert brings sticky toffee pudding, apple cider doughnuts, and more.
There's also a 13-seat ham and cheese bar featuring local cheese and house-made prosciutto bacon and sausage, as well as hams from small farms in Tennessee, Kentucky, and Virginia. The cocktail list highlights classics like the Aviation as well as riffs like the ginger Negroni. There is also a private membership room called Townhouse, where members pay $2,500 for a debit card to be used toward food and drinks.
There are several seating areas, in addition to the ham and cheese bar -- the living room, with huge windows overlooking Newbury Street; the library, where bartenders will chip ice off the old block and squeeze fresh juices for mixing to order; the Met Bar game room, where you can watch the game and have a snack (I know -- I was hoping for board games and such); and the terrace, a gas-heated outdoor space. It sounds ginormous!
The press release says: "MET Back Bay is [restaurateur Kathy] Trustman's homage to the city she loves -- the quintessential Boston eatery where you can enjoy luscious homemade pastries at breakfast, classic chopped salads at noon, signature fish and meat entrees in the evening and simple scrambled eggs at midnight." It sure would be nice to have a vibrant, convivial spot serving round-the-clock in this location.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
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