Aura
Located in the new Seaport Hotel, Aura has quickly made a name for itself in the dynamic dining city of Boston. Executive chef Ed Doyle should take a bow for his obviously pain-staking attention to detail.
Atmosphere(8)
Tasteful and warm dining room with soft lighting. Separate bar area. Unfortunately, a little too "hotel-like."
Menu(9)
Dishes range from simple to extraordinarily imaginative. This is the kind of menu that could take years to perfect.
Portions(9)
Much larger than your typical gourmet eatery Boston. Not much fluff on the plates, and the cuisine is very hearty.
Appetizers(10)
Two hall of famers: warm goat cheese tart served in a flaky crust with caramelized onion. And the pan-fried cod and crab cakes were thick, overstuffed with meat in a hearty breading that was simply divine. Phantom would return here just for the apps.
Food and Drink(9)
Aged sirloin medallions piled high with tomato-onion chutney was cooked to perfection: tender, tasty, and served piping hot over grilled sourdough bread. Grilled number one tuna steak was one of the best pieces of tuna Phantom has ever tasted. And it was accompanied by an equally-outstanding spicy cole slaw.
Desserts(9)
Huge, devilishly tempting dessert menu highlighted by the assorted chocolate platter and the carousel of sorbets.
Service(8)
Very pleasant and accommodating. But the check includes a 15% gratuity, and Phantom expects only the best service when he can't decide for himself how much to tip.
Cleanliness(10)
Immaculate. Bathroom is perfectly clean, but down the hall.
Parking(8)
Seaport district in Boston right in the Big Dig. Validated parking at night.
Value(8)
Appetizers run $7-14. Entrees range from $19-32. Cut those prices almost in half at lunch time. For a gourmet hotel restaurant, prices aren't quite as high as Phantom expected.
