We Got the Beat: Beat Brasserie

Walking around Harvard Square, there is an abundance of eclectic restaurants, that create a unique atmosphere.  Beat Brasserie is one of these restaurants, with a retro sign that illuminates at night.

Beat Brasserie is the sister restaurant to Beehive in the South End.  It has a beautiful interior of crystal chandeliers, luxurious fabrics, different height tables, and bright colors.  A stage is towards the back of the restaurant where live music plays, creating a hip vibe.

Beat Brasserie serves dinner, week day lunch, and week end brunch.  Their menu changes seasonally, and has both carnivore and vegetarian options.  The menu has a lot of original pairings that distinguishes it from other local restaurants.

IMG_4573.JPG

To start, I ordered the Chickpeas with a Romesco Sauce.  The chickpeas were beautifully baked so they became crispy on the outside, while maintaining a creamy interior.  Romesco sauce is made out of red peppers and nuts, so it is very similar in form to a traditional basil pesto.  It just has a more smoky flavor.

IMG_4574.JPG

For my main course I ordered the Bowl Azteca, consisting of Adobo-Spiced Quinoa, Tomatillo Salsa, Corn, Squash, Green Beans, Avocado, and Baby Spinach.  It was fresh, well seasoned, and satisfying.  The Tomatillo Salsa was really great.  Tomatillos look like green tomatoes and have a more tart flavor.  The shrimp was perfectly cooked and the seasonal vegetables added a brightness to the dish.

Beat Brasserie is one of my favorite places.  The food is guaranteed to be good, and you’ll enjoy the ambiance.

Summer Spinach Salad

This dish was a take on my favorite spinach salad with cranberries, feta, and walnuts, but I added some leftover grilled corn that I had from the night before.  I made it quickly for a family dinner so I did not record the exact proportions, but I don’t think you can mess it up!

SALAD

Summer Spinach Salad

spinach

grilled corn

cranberries

chopped walnuts

salted sunflower seeds (shelled)

feta

olive oil

balsamic vinegar

Cut the grilled corn off of the cob using a sharp knife.

Place the spinach in a large salad bowl.  Sprinkle on the grilled corn.  Crumble the feta on top.  Add the walnuts, cranberries, and sunflower seeds.

For the dressing mix 1/3 part balsamic vinegar and 2/3 part olive oil.

Pour over the dressing and toss the salad.

Creamy Grilled Corn

This side dish was inspired from traditional Mexican street corn, but I substituted many of the ingredients for what I had in my cupboard. A great accompaniment to burgers and dogs, it will be sure to grace the table at countless cookouts.  My sister claims it is her new favorite dish!  Grilling the corn is really easy, just brush it with olive oil and place on the outside sections of the grill until it is cooked through.

IMG_3348

Creamy Grilled Corn (serves 4-6 as a side)

4 ears of grilled corn

salt and pepper

olive oil

1/2 cup mascarpone cheese

2.5 limes juiced

zest of one lime

red pepper chili flakes to taste (I used 1/2 tsp)

2/3 cup crumbled feta cheese

Remove the corn kernels with a sharp knife.

Pour olive oil in a pan on medium/ high heat.  Put corn in pan.  Add all the other ingredients and mix thoroughly.  Cook until everything is heated and serve hot.