Mistral by Callie Parsons

Mistral by Callie Parsons

Have you ever dipped a butternut squash and maitake mushroom pizza into snail sauce? Mistral Bistro in Boston, Massachusetts has an incredible array of dishes, each innovative and delicious. My meal began with classic escargots in a burgundy sauce. The tenderness of the snails paired beautifully with the smokiness of the sauce and the warm semolina toast. I immediately regretted my decision to split the appetizer with a friend.

Starting with rich escargots had me craving something light and refreshing. For my entrée, I had black bass—two filets and the tail—served over a bed of Yukon gold potatoes and boiled spinach in a lime, ginger broth topped with sweet crab meat. Served elegantly in a silver bowl, the fish was both delicate and filling. The tender fish acted like a sponge, absorbing the acidic and slightly spicy broth. The vegetables continued to hold both the flavors of the broth and their own natural flavors, making this dish truly exceptional.

For dessert, what better than chocolate? And what better to go with chocolate than anglaise and homemade ice cream? A chocolate torte with a bitter chocolate cake exterior and a smooth, sweet, melted chocolate interior was surrounded by a silky vanilla bean anglaise and a single scoop of simple vanilla ice cream. The warm torte had a slightly crunchy exterior and a completely smooth inside—eaten with the crème anglaise and ice cream created a symphony of textures and flavors. We made our way to the actual symphony after the meal, and it is entirely possible that I have never been so full. Though perhaps in a building too small for the demand, Mistral is an extraordinary restaurant and I will certainly be going back again.