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A FEW VIDEO LINKS:

Check us out on Facebook and Twitter...and come visit me on my blog, Another Day in Poe's Kitchen!

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late night at Poe's Kitchen

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Fri.-Sat. 10pm-close

DJs are in the house!

Sun. 11pm-close Latin Night

RESTAURANT WEEK

Marc

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CHEF POE'S CONNECTIONS

March 8, 2009

Love the food. Love the man behind the food. Chef Poe is now connecting you to the kitchen, even when you're not there.

Twitter ~ Daily Dishes:

Follow one of Boston's greatest chefs on Twitter and sign up on Poe's RSS fwordpress feed to get the latest and greatest of what's going on in the World of Poe and and all that is going on at POE @ Rattlesnake Bar & Grill.

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RESTAURANT WEEK

March 4, 2009

It's that time year again. Restaurant Week in Boston is upon us. Chef Poe is dishing up fabulous two and three course prix-fixe lunch and dinner menus that won't disappoint. For now, it's a mystery menu, but maybe we can convince him to give you a sneak peak, so check back here on March 11th. Reservations are suggested, but not required, so call 617 today. If you haven't been by lately, it's a great time to swing by and taste what you've been missing. New chef. New menu. Great times. POE @ Rattlesnake Bar & Grill

Dates

March 15 - 20, 2009 ch 22-March 27, 2009

Time

Lunch, 11am - 3pm

Dinner 5pm - 11pm

Cost

Two-Course Prix-fixe Lunch Menu: $15.09*

Three-Course Prix-fixe Lunch Menu: $20.09*

Three-Course Prix-fixe Dinner Menu: $30.09*

For more information, call 617.859.8555 or log onto: www.rattlesnakebarandgrill.com on March 11th

* Price not inclusive of tax and gratuity

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SHAKE, RATTLE & ROLL - AN OPENING TO REMEMBER

February 11, 2009

On an unseasonably warm winter's eve, 200 guests gathered to welcome and congratulate Brian Poe on his new adventure, as partner and executive chef of what is known as POE @ Rattlesnake Bar & Grill.

Dramatic six foot paintings adorned freshly painted walls. Colorful votive candles and vivid handmade menus were poised on each table awaiting it's guests. It no longer seemed to be the place where people came to just grab a beer, but a Boston institution where food and drink go hand in hand.

The reception started out with a bang, with dozens of guests arriving promptly at 5PM. Upbeat lounge grooves, and the cit-chat of guests dominated the airwaves, all anxious to get their first taste of Chef Poe's newest culinary creations.

By six o'clock the restaurant was jammed with patrons from all walks of life, from the suit on State Street, to the bicycle riding courier. Everyone was having a great time while the staff brought plate after plate out to hungry patrons, lucky if it even made it all the way to the table without being devoured by those who were in the 'sanding room only' section. And who could blame them, considering the menu: Peruvian Style Yellowfin Tuna Ceviche, Mini Molasses Marinated Duck Tacos , Beef Tamales in Gingered Southern Comfort & Coffee Bean Sauce. Mouths were watering and everything paired perfectly with one of the local brews or the home-made, delectable sangria.

The Bacon Wrapped Game Hens with Brazilian Fejuaida Puree was a smash hit, as well as the Goat Cheese & Cherry Rellennos, not to mention the Grilled Avacado with Lobster in Black Pepper Lavender Crème Fraiche.

It was a night to remember, Boylston's historic Rattlesnake Bar & Grill has turned The Grill back on. Colorful and creative, from the Southwest direct to your table, Chef Poe dishes it up with flare and a personality that will have you back begging for more.

Menu of the Evening

Peruvian Style Yellowfin Tuna Ceviche in Aquas Fresca Viniagrette with Citrus Caviar

Goat Tacos with Tequila Cream Cheese, Chile Ginger Glaze, Lardon & Cucumber Zests

Mini Molasses Marinated Duck Tacos with Cranberry Rosemary Risotto, Cotija Cheese and Black Truffle Foie Gras Butter

Spoonfuls of Grilled Avocado with Maine Lobster in Black Pepper Lavender Crème Fraiche

Mini Beef Tamales in Gingered Southern Comfort and Coffee Bean Sauce

Oysters on the Half Shell with Chipotle Mango Mignonette

Spicy Mexican Albondigas Soup with Sous Vide Jalapeno Jus

Bacon Wrapped Game Hens with Brazilian Fejuaida Puree

Grilled Cornbread with Oaxaca Cheese and Guadalajara Butter

Goat Cheese and Cherry Rellennos with Cream Corn Puree and Pomegranite Salsa