Field and Vine - Boston's top 50 restaurants

‘Field and Vine’. Despite a brief side step out of the order of restaurants at No.9 Park (and a hop skip and a jump past no.27 – which is described as “occasion worthy”. We’re going to wait for an appropriate occasion.) We are back on target and hitting our next dining spot, Field and Vine.

Tucked behind a bustling square in Somerville, the outside and inside of this restaurant is all plants and wood, perfectly decorating the small place and making it feel like a mini eden very befitting of its name. A small vase of fresh wild flowers was placed on each table and the bar was particularly impressive with a huge dried vine display dominating the length of the bar ceiling.

The menu puts vegetables in pride of place, putting the “vegetables” dishes before the “not vegetables” section. Everything is sharing style, which we definitely have a preference for. For the first time we had Stuffed Squash Blossoms (courgette flowers for the Brits out there), something which we have witnessed being cooked on many a cooking show. The “not vegetables” section was so interesting, we were choosing our dishes by the accompaniments that went with them. Cast iron cheddar corn bread topped with slow roasted pork shoulder, maple syrup and poblano peppers. Yum – the American sweet and savoury combo that seems to work, again. The corn bread was so good, the pork so succulent (more please). Then we had Briskett Lettuce wraps – a bit of a build your own (Clark loves ‘interactive’ food), Large lettuce leaves, which you stuff with the beef, crunchy corn, cucumber and their house made spicy sauce – my mouth is watering writing this.