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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.
“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 email@example.com.