Jan. 4th, 2013

Tired of Winter? Enjoy Summer-Inspired Dining at Back Deck

Photo Courtesy of Back Deck
Picture this. Juicy burgers sizzling on the grill. You can smell them now as you sit on your back deck on a hot summer afternoon with a cold brew in hand. Reality check. Itís winter in New England, which means you wonít be eating out on your deck anytime soon. That is unless you want to check out the next best thing Ė Back Deck. From the moment you walk in and smell the heavenly scent of chargrilled specialties to the time you are seated in a teak booth, you will know you have arrived.
 Back Deck

This casual restaurant is designed to give you the feeling that you are literally sitting out on your back deck with its floor to ceiling windows that open up in the warmer months. Order up a microbrew or a pitcher of Sam Adams and be prepared for a fun feast. Chef Paul Sussman has created a casual menu that ranges from the inventive (think grilled shrimp skewer with sweet pepper vinaigrette, spaghetti aglio olio and baby spinach) to the downright creative (baby back ribs served Tuscan style with garlic and rosemary served with soft polenta, grilled red peppers agrodolce and a sweet balsamic-fig glaze).
 Summer Inspired Dining

Sussman chars his meats on a hardwood charcoal grill, which provides more charcoal flavor while being able to more easily regulate the temperature than using propane. The grilled hot wings are an absolute must here served up super juicy and falling off the bone with a side of gorgonzola dressing and celery sticks. Did we forget to mention the smoky creamy eggplant spread? This is a dish worth returning for and reasonably priced at just $8 served with soft grilled pita bread. Our server told us the kabobs are very popular here so we couldnít resist her suggestion to sample the Greek-style lamb Kefta skewer. Large enough to share between two people, we loved the minty lamb, light cucumber sauce, chilled orzo salad and side of grilled pita.
Back Deck

For main events, donít miss the extra juicy grilled cider-brined turkey breast that was served with a delicious side of sweet orange-glazed acorn squash, grilled Brussels sprouts and topped with a savory lemon-thyme gravy and fresh cranberry sauce. The coffee and chili rubbed cowboy steak arrived grilled to a medium rare perfection accompanied by herb-roasted fingerling potatoes, watercress with ranch dressing, Texas toast and addicting chimichurri. Potato salad and green apple coleslaw not included but highly recommended.
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Kellie K. Speed
Is a freelance travel writer with more than 20 years experience. She provides, travel and restaurant reviews, luxury pieces, product features for magazines such ...

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