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• by:
• Oakes, Nancy ; Mazzola, Pamela; Weiss, Lisa

Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at the Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced refional American cooking.

In Boulevard, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Wildcress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chef's wise and unapologetically opinionated cooking notes, Boulevard answers the long-running demand for a dialogue with the creative tram behind the restaurant's enduring popularity.