"(Less cheesy, sure, but not cheese-free-SJ's has a raclette toaster and is featuring the popular Swiss cheese in an appetizer over grilled bread, as well on the burger.) Here, under the tagline "Good food, done well," Wade serves house-made pastas, caviar spoons, pork rillettes macarons, wagyu steak frites, and generously poured martinis. A few cheeky nods to her more casual side round out the offerings, including rotating frozen cocktails, her take on classic bar pizza, and big slices of brown butter carrot cake."
"Wade is particularly excited about the house-made pastas, showcased in dishes that often stray far from Italian traditions. Butternut squash and celeriac agnolotti are dressed up with a rosemary, chili, lime, and brown butter sauce, for example, while buckwheat noodles ("I'm borderline obsessed with them," says Wade) are served with a carrot, ginger, and coconut sauce and candied pumpkin seeds."
Sarah Wade, an Oklahoma native and longtime Boston chef, opened SJ's near South Station as a more elevated downtown bistro with French and Italian influences. The menu emphasizes house-made pastas that depart from Italian tradition, including butternut squash and celeriac agnolotti with rosemary, chili, lime, and brown butter, and buckwheat noodles with carrot, ginger, coconut sauce, and candied pumpkin seeds. SJ's balances elevated offerings—caviar spoons, wagyu steak frites, pork rillettes macarons—with playful comfort items like bar pizza, rotating frozen cocktails, raclette-topped dishes, matzo ball soup, and brown butter carrot cake.
Read at Boston Magazine
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