The Post About a Really Delicious Dinner With One Terrible Photograph

Last night I was invited to a dinner at Icarus, located on Appleton Street in Boston’s South End. I had never been to Icarus and the dinner was to get some of Boston’s event planners in the space so that … well, so that we’ll plan events there.

Icarus is a wonderful little space for dinner: once you walk through the doors you head downstairs which seems weird (uh, basement dining?) until you get into the main room. It is such a warm, cozy space you instantly forget that you took a flight of stairs down to get there.

We got a quick tour of the space: adorable bar with a piano player on Fridays (I hear it gets packed), two small levels of dining (the bottom can seat 65, the top 35), and a huge kitchen. (Some good info to know: Icarus is not open for lunch but if you have a party of 30 or more, they will open for a private daytime event.)

But now the important part: the food. Our wonderful server for the evening, Brian, let us know that all of the food used in the restaurant is organic, local, and/or sustainable, and it’s always been that way. He also made some amazing recommendations for the evening - including choosing our wines.

We started with a bottle of a 2006 Sauvignon Blanc from Brancott Vineyards in New Zealand which tasted really light and grapefruit-y (Little fact: this bottle is $41 at the restaurant, but a little Google research shows that its about $12 at your local liquor store!). And for the red folks he chose a Syrah (I didn’t try it so I can’t really comment on it. I also can’t really comment on it because I totally forget what kind it was.).

We were handed the menu and encouraged to try whatever we wanted — which if you know me at all, you’d know that is basically my dream come true.

While we were deciding, the chef sent out an amuse bouche for us to snack on: a Seared Foie Gras with pink sea salt. I enjoy a good foie gras from time to time, and this one did not disappoint - it was very rich though.

Then it was time to order. I tried to order all the dishes that Icarus is “known” for, so I got the Grilled Shrimp with Mango & Jalapeno Sorbet appetizer (the sweet, cold and fruity mango sorbet mixed with the heat of the jalapenos was positively delightful!) and the Seared Duck for my entree (which was served with a braised cabbage, duck confit and rice). In between the appetizer and entree, the chef sent out a small individual sample of the Veal Osso Bucco on a saffron risotto. I don’t love veal, I don’t really even like veal, but this was incredible.

Everyone tried to order something different so that we could pass some tastes around so I also got to sample the Polenta with Braised Exotic Mushrooms, Pumpkin Risotto Cakes, Fontina Val D’Aosta, Stuffed Lady Apple & Pinenuts, and the Grilled Swordfish, Stuffed Piquillo Peppers with Chorizo & Sherry Almond Sauce. I can honestly say, there was not a single thing that I wouldn’t go back and order again (though the one thing I will add to that, the Pumpkin Risotto cakes were so rich and so filling, I don’t think I would order that as an entree. The girl who ordered that ate one and was so full, passed the remaining two around the table).

Last but not least, dessert. Luckily we had the foresight - or rather our server, Brian, has the foresight to suggest that we order the Chocolate Molten Soufflé Cake with Vanilla Bean Ice Cream & Raspberry Sauce. If you go to Icarus get this. Seriously. You have to order it with your entree as they are baked to order, but it is oh so worth it. We ordered three for the table (even though they say the cake is for two, we had 12 people and did not finish all three!).

It was truly a fantastic dining experience from beginning to end: the space, the food, the wine, the service, and the company. I highly recommend checking out Icarus as soon as you can (or if you can’t right away — wait until Boston’s Restaurant Week - they usually participate, but get your reservations for this place EARLY).

And now some one photos. While I do love the convenience of my point and shoot camera, even on manual settings it takes really crappy pictures in low light with no flash, so I apologize. There is only one photo that is somewhat decent and it will do this amazing dessert absolutely NO justice.