You may have switched into back-to-school mode but chefs are still reveling in all the glorious seasonal bounty, highlighting long-anticipated ingredients like tomatoes, corn, peaches, zucchini and the like on their early September menus. See what they’re cooking up and enjoy Summer’s Last Stand before fall rolls in.
The melon of the moment, musk (cousin to cantaloupe, in case you were curious) stars in this summer menu dish from Bondir's chef Brendan Joy: Musk melon with lemon cucumber, duck ham and burrata mousse
Grotto chef-owner Scott Herritt gives a beloved summer staple an update with end-of-the-season accompaniments: Pan-roasted halibut with asparagus, cherry tomatoes, fingerling potatoes, English peas and fennel
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Lincoln Tavern plates up an ode to peaches and their sunshine-y sweetness: Tree-ripened peaches with heirloom tomatoes, candied pecans, Humboldt Fog goat cheese, Katz olive oil and strawberry balsamic reduction
Creamy, lovely burrata is the perfect partner for heirloom tomatoes in this Sorellina dish. Packed with flavor, the classic combo sings summer: Burrata with heirloom tomatoes, aged balsamic, basil and grissini