At BoMA Restaurant + Bar in the South End, kale, mesclun greens, and shaved fennel salad (above) and from the “tiny plates” menu, a jumbo shrimp sprinkled with chili lime salt.
At BoMA in the South End, a surprise on your plate
At BoMA Restaurant + Bar in the South End, kale, mesclun greens, and shaved fennel salad (above) and from the “tiny plates” menu, a jumbo shrimp sprinkled with chili lime salt.By Anne V. Nelson
Globe Staff /
January 8, 2013
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A word about navigating BoMA’s menu: I won’t argue that one large shrimp with a teensy-weensy leaf of frisee is indeed a “tiny plate.” Well categorized, folks. Our server warned that a single plate wasn’t enough to share, and it wasn’t. But when we ordered two “tiny” helpings of the ultra-fluffy, fontina- and truffle oil-infused tater tots for our group of five — there are four tots to a plate — we didn’t finish them. Portions in general are generous, though in addition to tiny, there are “small plates,” “lighter fare,” and “large plates.” So, how to make a meal? Three tiny dishes and one large? Two smalls and a light? Ask for guidance.
BoMA Restaurant + Bar
- Address:
- 1415 Washington Street
- City:
- Boston
- State:
- MA
- Telephone:
- (617) 536-2662
- Cuisine:
- Modern-American
- Suggested Dish:
- Kale-fennel salad, short rib tacos, BoMA burger, cheese plate
- Prices:
- Appetizers, $4-$14. Entrees $12-$27. Desserts $9.
- Hours:
- Mon-Thu 5:30-10 p.m.; Fri-Sat 5:30-11 p.m.; Sunday noon-10 p.m.
- Noise Level:
- Comfortable for conversation.
- Credit Cards:
- All major credit cards accepted.
- Handicap accessibility:
- Wheelchair accessible.
- URL:
- http://www.bomarestaurant.com
“Small” mussels one friend orders as an appetizer would have been fine for two or three. They’re good, too, the butter-wine sauce made with sweet Marsala instead of the more typical dry white, and a big dose of thyme. Beet salad, also “small,” is just right for one, warm beet slices stacked alternately with slices of creamy goat cheese.
And, yes, that goat cheese on the beets is from Vermont, and so is the glossy melted cheddar on the custom-blended burger, made to Bussell’s specifications with chuck, brisket, and short rib meat. And yes, he makes his own brioche buns to fit the big patty. And yes, the ketchup and pickles are house-made. And they’re really quite good.
I couldn’t possibly be bored.
Anne V. Nelson can be reached at anelson@globe.com.
© Copyright 2013 Globe Newspaper Company.
