Bravo To Hamersley's Bistro

Gordon and Fiona Hamersley are delighted that their 19-year old restaurant, Hamersley's Bistro, just won Boston Magazine's prestigious "Best of Boston" award for superior service. They credit this much sought-after recognition to the enthusiasm and professionalism of their long-term staff members, many of whom have been with the restaurant for over a decade.

To quote Boston Magazine's August 2006 "Best of Boston" issue:

Restaurants come and go in the chicer-than-thou South End. But discerning diners have stayed loyal to Hamersley's. Yeah, there's that life-altering roast chicken. But it's the personal service that keeps regulars true. From the open kitchen, chef Gordon Hamersley himself spies familiar faces to meet and greet, often embellishing a dish just for them. The courteous and knowledgeable staff takes its cue from the top man and treats everyone like a VIP.

Experience the VIP treatment for yourself when you sample Hamersley's summer menu featuring Spicy roasted bluefish with horseradish slaw and smoked shrimp sauce and a Mixed grill of sweetbreads, lobster and andouille sausage with green garlic sauce. The full menu follows and is available in both the dining room and on the patio for summertime al fresco dining.

Note to editors: Interviews and photos are available. Please contact Jo Lipstadt at 617-577-8098 or jo@civettacom.com.

~ Hamersley's Bistro Summer Menu 2006 ~

Cold Appetizers

Summer Greens with Chive Vinaigrette 11 ... with Crispy Goat Cheese 14

Shaved "San Daniele" Prosciutto with Melon, Kiwi, Lime and Chilies 14

Crab and Avocado Salad with Peas, Pistachios and Preserved Lemon Vinaigrette 13.50

Hamersley's Gazpacho 10

Warm Appetizers

Grilled Sardines with Garlic, Lemon and Olive Oil 13

Braised "Wild" Mushrooms with Crispy Polenta and Pecorino Romano 16.50

Crispy Duck Confit with Grilled Red Onions and Spiced Strawberry Chutney 17

Vegetarian

Sliced Tomatoes and Shaved Fennel with Avocado and Summer Vegetable Vinaigrette 12

Grilled Mushroom and Garlic Sandwich on Country Bread 15.50

Romaine Salad with Creamy Parmesan and Toasted Walnut Dressing 11

Basil-Pesto Infused Risotto with Roasted Zucchini, Goat Cheese and Charred Tomato 24

Seafood and Shellfish

Sea Scallops and Farm-Raised Shrimp Marinated in Tamarind with Pineapple, Pistachios, Coconut and Green Chili Curry 28

Spicy Roasted Bluefish with Horseradish Slaw and Smoked Shrimp Sauce 24

Tuna Nigoise with Summer Vegetables and Parmesan Aooli 29

King Salmon with Haricots Verts and Almond Risotto 26

Meat and Poultry

Roast Chicken with Garlic, Lemon and Parsley 26

Roasted and Grilled Center-Cut Pork Loin with Watermelon Salad ... Spicy BBQ Sauce 24

Mixed Grill of Sweetbreads, Lobster and Andouille Sausage with Green Garlic Sauce 26

Kobe Skirt Steak with Tomatoes, Corn and Blue Cheese...Red Wine Sauce...27

Side Orders

Roasted Asparagus with Pancetta 7.50

Garlicky Mashed Potato Cake 7.50

Creamed Spinach with Garlic, Lemon and Parmesan 7.50

Desserts

Three Ripe Cheeses with Walnuts and Toasted Breads 15

Chocolate Espresso Terrine with Candied Hazelnuts and Caramel 8.75

Warm Blueberry Pie with Vanilla Bean Ice Cream 8.75

Frangipane-Peach Galette with Peach Ice Cream and Almond Brittle 8.75

Caramel Berry Shortcake with Vanilla Chantilly Cream 8.75

Raspberry Buckle with Lime Sherbet 8.75

Soufflied Lemon Custard 8.75

A Trilogy of Sorbets 8.75

About Gordon and Fiona Hamersley and Hamersley's Bistro
Ever since Gordon and Fiona Hamersley opened Hamersley's Bistro 19 years ago, the restaurant has been one of the mos