Door No. 7
Fresh oysters....
Torched salmon....
Craft cocktails.....
Choice steaks....
Creative sushi.....
Satisfying sweets....
And an atmosphere second to none....
Those are just 7 reasons why you need to open Door Number 7.
Located in Wellesley, Door Number 7 is the latest venue by industry veteran, Laura Wolfe.
"Seven is a lucky number. It's lucky for us and this is our seventh professional door. So we've had seven restaurants before. It's really nice to continue to grow and to bring different food and cuisine whether it's globally influenced or locally influenced, it's fabulous to be able to do that."
Chef Peter Hansen is the man behind the eclectic menu, which takes your palate on a trip around the globe.
"It's kind of an eclectic mix of all the different things that I've done in my career. My time in London, my time in the Caribbean. I have a lot of Asian flair in there. Classic Italian. Classic French. And as we know America is a melting pot so you can do anything you want."
The space itself is sophisticated, with an upbeat bar that greets you as you enter, and a quieter dining area out back overlooking the open kitchen.
"It's somewhere between upscale and casual restaurant. When you walk in, people are like oh,You know, they don't expect to see what they do and they walk in. We've really made kind of like a really fun vibe here. There's a little bit of modernism to it. We're out in the suburbs, but people really feel that where they could be in the city. It kind of really straddles the line from every day to you know, a great night out for date."
Every meal at Door Number 7 should start with something from the raw bar.
"We have a raw bar here, unlike any other raw bar we've ever seen. Andrew Marino has is our sort of a raw bar coinisseur back there. And so he's shucking oysters and we get all of our oysters locally. A lot of oysters, some sushi items, sashimi items coming up off of the raw bar. I really good torch belly salmon dish, which is amazing. It's very light, it's very delicate feeling. It has an easy bite to it. and we do torch it almost sort of caramelized that or crystallizes it a little bit. There's a little salty to it. There's a little sweet to it. It's really yummy.
Other yummy ways to kick off your meal include Seared Tuna Dumplings drizzled with an olive vinaigrette. Or this Boston Blue Salad.
"The Boston blue is technically a deconstructed wedge. So instead of giving you the wedge of iceberg and dumping blue cheese and bacon on it, we're layering it inside a bib lettuce. And then we just stack that up and we put an egg on top."
There's fresh salmon poke served with crunchy taro chips. And an upscale spin on nachos.
"They're Asian wontons which we crisp fry and then we have our duck confit and then we use a brie for our cheese sauce so it's very rich. And then we talked about with fresh mango fresh avocado, duck cracklings, which is a skin that we crisp up and then we just top it with scallions and cilantro. It's a very rich dish for nachos but it's worth it."
And for something totally different, start with the Cecina.
"Cecina a is one of our more popular dishes. It's a chickpea pancake. It comes with sort of vegetarian accompaniments. We have blistered tomatoes. We've got some avocado with it. We have some a spicy crema with it, cucumber, salad ingredients. We have a really delicious Mediterranean crusted lamb that comes with it sliced up. And it's a little bit like eating a taco, you sort of make it yourself. It's a great small plate. It's a great share for people that come in. And one of one of my favorite dishes. I really like that one."
The entrees at Door Number 7 range from classic to contemporary.
Seafood lovers will want to try the Lobster Crusted Sea Scallops
"You're getting a super moist, nicely seared scallop with all the crunchy texture of the of the lobster panko. Then you got that caramelized lobster on top as well. So you got all the flavors and textures going on simultaneously. It's great."
And for a little bit of everything, try the Brodetto.
"A brodetto is like the mothership of the Italian stews...if you've heard of a cioppino that's more of the Americanized version. It's fennel, tomato base, lots of garlic. And then we just put it up like a whole ocean of seafood in there. It's shrimp. It's clams. Lots of of lobster. It's beautiful."
Carnivores will want to get out their steak knives for the 14 ounce prime New York Strip, topped with a flavor packed roquefort butter. Or for something more casual, the burger is one of the best around served with thick cut rosemary parmesan fries.
"We do a beautiful eight ounce burger. We do a Grafton Aged style of cheddar cheese. It's all on a beautiful brioche bun from a local bakery. It's a great burger."
When dessert rolls around, you can opt for the Caramelized Apple tarte or indulge in the Mocha Pots de Creme.
"It's like a chocolate espresso dream. It's so rich. It's so beautiful and then we just do we do a mint whipped cream. It's really it's a very simple all on one kind of a dish played up. But it is absolutely beautiful."
And from start to finish, you're going to luck out with whatever you find behind Door No. 7.
"I just feel very lucky. Yes. I feel lucky. We love food, it's what we know. It's what we talk about. It's what we dream about. So yeah, we do feel lucky. We do you feel lucky."
