As alluded to previously, Vodka spent part of her younger years traveling to Boston because it is the home of her inexplicable childhood hero, Nancy Kerrigan (inexplicable because Vodka barely knows how to ice skate and Nancy Kerrigan seems to have about as much personality as a beige throw pillow). Like all obsessions in Vodka's life (closest reference point: this blog), this one was taken to the extreme. Case in point: Vodka, at age 12, could be found in the kitchen of Nancy Kerrigan's parents' home chatting with Nancy's mother.
For the record, this is not the kind of fandom behavior I would advocate.
Anyway, this explanation of Vodka's Boston-based background is not relevant in any way except a) the topic of Nancy Kerrigan became a great point of discussion between Vodka and her BFF, the trolley tour guide, on her solo trek around the city, and b) Vodka is clearly more than comfortable acting like a complete whack-job within the confines of Boston's city limits.
|And Thanks, Tour Guide, For Taking Me to See the Church Where Nancy Got Married. Way to Enable the Crazy|
|Well, Not So Much a "Stack" as a "Platter"|
"Hi. Do you have a bar or are there only tables?"
"There's a chef's tasting bar. Would you like to make a reservation?"
"What if I only want to eat one dish at 5:00pm? Can I just come in then?"
"To eat one dish?"
"The grilled mushroom stack."
"Um... yes. What's your name?"
And so, when Vodka arrives at o ya (located in a somewhat random area near South Station, the building looks so nondescript that you would think you were entering an abandoned warehouse were it not for the Japanese symbol on the front door handle), her reputation has obviously preceded her.
|Hunker Down, Fish - There's a Weirdo About to Arrive|
"Oh, THAT's you."
In spite of this greeting, all three staff members at the hostess stand, along with my waiter, are extremely accommodating in the face of this odd request, albeit highly curious as to my motives. One of the hostesses has the chef start cooking my grilled chanterelle and shiitake mushroom sashimi (with rosemary garlic oil, sesame froth, and soy) immediately, a process I can observe from my seat at the (again, completely abandoned) chef's tasting bar.
|Thankfully, I'm Pretty Adept at Talking to Myself|
|I Found My Cat's Christmas Present for Next Year|
|And Tah Dah - You Do So and You're Served Mushrooms Before the Place is Officially Open|
The dish is a revelation.
|Mushrooms Lathering Up Their Scalps|
|Ginger: "So Let Me Get This Straight: The Best Thing You Ate in Boston Was a MUSHROOM?!"|
|This Platter Was Licked Clean, By the Way|
"When in doubt, make a fool of yourself. There is a microscopically thin line between being brilliantly creative and acting like the most gigantic idiot on earth. So what the hell - leap." -Cynthia Heimel
o ya's Grilled Mushroom Stack: 5 stars*
*Certifiable Best Thing We Ever Ate