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What to Eat at the East Coast Grill’s New Weekend Lunch

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Let’s do lunch.

As we told you not long ago, the East Coast Grill is now serving lunch on Saturdays. ECG recently changed owners (Chris Schlesinger sold the place to his general manager and other longtime staffers), but things seem happy as ever at the Inman Square haunt, where it’s possible to set your insides on fire with a blistering Bloody Mary bar. Load up on the horseradish and pickled veggies, and remember: Water only makes things worse.

Begin your feast with a trip to the Bloody Mary bar. It’s huge, with an array of hot sauces (including their house-made Inner Beauty sauce), pickled vegetables, extra-spicy horseradish, bean juice, clamato, tomato juice, and Bloody Mary mix.
We recommend starting mild, then going back to the bar once you’re halfway in to add more spice.
Opt for the super-size, 22-ounce Bloody Mary. (It does come in a smaller size, but really, you want to shove as many condiments as possible into your glass.)
Then tuck in to a a platter of ice-cold, plump Island Creek oysters.
This is billed as a small plate, but it’s a meal unto itself: served with tangy arugala, hefty slices of avocado, pickled jicama, and orange-chipotle glaze. Note the bonus second tortilla, in case one isn’t sturdy enough.
This virtuous and spring-looking grilled avocado is filled with a tangy pineapple salsa, which is the perfect antidote to…
This toasty sandwich is a rich, meaty beast, topped with ginger-sriracha aioli and Thai spices. It comes with two sides; right now, they’re offering kim chi. Smoked cheddar grits add a touch of smoothness to offset all that heat.
What to Eat at the East Coast Grill’s New Weekend Lunch