RCG Blog To The Point

Spring Arrives in the Back Bay


DSC_0616Last week, we hosted a delicious seasonal tasting dinner with local bloggers who sampled new specials at Haru in the Back Bay, located just beneath to the Prudential Center. Haru, Japanese for “spring,” celebrated its namesake with a selection of specialty cocktails and dishes that are available through July 6. These springtime delights come sevenfold with two cocktails and five dishes that are designed to capture the optimal flavors of the season’s bounty. We were excited to share these new items with our media friends, so we wanted to create a recap of some of the new items.

On the liquid side, the bar is shaking up two cocktails that will paint the town red: the Strawberry Margarita and Black Sapphire ($7.50 each). The Strawberry Margarita is a fruit-laced twist on the classic cocktail that marries Avión tequila with agave nectar, fresh strawberries and basil. Haru’s Black Sapphire starts with crushed blackberries that are then mixed with yuzu, Domaine de Canton Ginger and Bombay Sapphire. Two perfect options to drink outside on the patio overlooking Huntington Avenue!

Strawberry Margarita (left) and Black Sapphire (right)

Strawberry Margarita (left) and Black Sapphire (right)

Let’s not forget about the tasty new items coming from the kitchen! To start, there is the Guinea Pepper Ceviche (octopus, shrimp, bay scallops, citrus ginger marinade – $14), Cockles (saltwater clams, spring garlic dashi broth – $16) and Charred Beef Tenderloin (mizuna, daikon, togarashi vinaigrette – $15). Carnivores will rejoice with Haru’s Grilled Lamb Sirloin (pickled cucumber salad – $27) entrée. For the best of land and sea, there is the Oscar Roll (beef tataki, snow crab, asparagus, lemon dressing – $18). With sushi being my main love, the Oscar Roll is my standout favorite.

Cockles (left) and Oscar Rolls (right)

Cockles (left) and Oscar Roll (right)

It feels great to break free of the snow and finally bask in the sunshine and flavors of spring! What are some of your favorite spring eats?


– Team Lindsay

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