Archive for the ‘Going Green in Boston’ Category

Toro-the place for tapas in Boston

Saturday, October 16th, 2010
Braised short ribs at Toro

Braised short ribs at Toro

If you haven’t been to Toro yet, it’s about time to make your way over to the South End Boston for some of the most amazing tapas I’ve seen…and tasted. Thanks to Chef Owner Ken Oringer, Chef Partner Jamie Bissonnette, and Sous Chef Mike Smith, every bite of these Spanish-inspired tasting treats leaves you hungering for more and more.

Tapas, otherwise known as appetizers, snacks, finger foods…you get the idea…are a meal unto themselves. When you go out for tapas, real tapas, that’s all you eat. It is not served before a main dish, or on a large platter in place of a main dish. Tapas are served one small dish after another, along with your beverage of choice, and great conversation with good friends.

So, let’s get to it. During this visit to Toro, my friends and I decided to seek the advice of our server. After all, she’s serving and tasting tapas all day long so she should know. And, wow! Did she know what to suggest. I can’t name all that we had but here’s a sampling.

First, the wine. Toro has an extensive, all-Spanish wine list featuring wineries that use sustainable farming or biodynamic farming practices. Against the backdrop of natural, aged brick, the wine is stacked and displayed as fine art. Two of us chose a 2007 Creta Roble Tino Fino by the glass that was deep red and smooth on the palette. The other sampled a Mojito lovingly made by the talented bartender on staff.

Hamachi at Toro

Now for the tapas. From dates to duck, beef to brussel sprouts, we sampled an eclectic mix that we didn’t want to end.  The dates, filled with almonds and blue cheese and wrapped in Serano ham, were sweet but subtle at the same time; the “pan con tomate” was simple but flavorful with lots of garlic. The fish, both tuna and hamachi, were extremely fresh and melted in your mouth. Onto the beef, the braised short ribs and hangar steak both were tender and cooked to perfection. The house special, grilled corn with alioli, lime, espelette pepper and aged cheese, was a favorite of all (on the menu as “maiz asado con alioli y queso cotija”). However, the “hamachi crudo” is still with me, in a good way. I can recall its delicate flavor now as I write. Guess I’ll be heading back soon for a quick tapas fix. Gu

The award-winning Toro Restaurant is located at 1704 Washington Street in Boston’s South End.

Earth Day April — A Way to Say Thanks!

Wednesday, March 3rd, 2010

Earth Day falls on April 22nd this year, right smack dab in the middle of school vacation and Marathon week. Needless to say, tourism Boston will be abuzz, and giving back to the earth may be the last thing on your mind. Well, we here at Bed and Breakfast Associates Bay Colony want to give pause in the middle of our busy season and consider that forty years after the first Earth Day, the world is in greater peril than ever. While climate change is the greatest challenge of our time, it also presents the greatest opportunity – an unprecedented opportunity to build a healthy, prosperous, clean energy economy now and for the future. Check out to learn more about this important topic.

As one of many very important Earth Day projects, for EVERY reservation made during the week of April 19th at one of our GOING GREEN properties,a $5/reservation will be donated to Sierra Club Boston. That’s big bucks, so to check out hotels Boston downtown, visit our site  and be in touch. One of our agents will be happy to let you know which ones are going green and available for your dates!

Bed and Breakfast Associates Bay Colony
PO Box 57166
Boston MA 02457 USA
fax: 781-455-6745
Toll Free: 888-486-6018

Going Green With Gusto

Tuesday, February 19th, 2008

This is the year of green, and Kermit has never been happier. The hospitality industry is doing their part in the saving of the earth by reducing, reusing and recycling materials. A TIA study showed that 25% of all leisure travelers prefer “green,” and we encourage all of our properties to be active participants in this trend. Updates will include notes in the bathroom to reuse towels to conserve energy, compact fluorescent and energy saving light bulbs, water reduction requests and low-flow toilets, cotton vs. synthetic linens or hypo-allergenic linens, air purifiers, real plants, and non-biodegradable chemicals. Can “green” and “luxury” be compatible, or will travelers view the two as mutually exclusive? An interesting trend to keep an eye on…
Learn more about how Boston in general is going for the green.