Seaport is bustling with hundreds of options for dinner, so picking the best spot becomes a seemingly impossible decision. Luckily, we’ve done the hard work for you and have 2 words to act as your compass: Para Maria.
Spearheading the back-of-house at this chic Latin-inspired oasis tucked inside the Envoy Hotel is the 2-time Food Network Chopped Champion, Tatiana Rosana. Needless to say, with those credentials, you know you’re in for an exceptional meal.
Refined flavors with a twist presented like edible art
Evaporating “bubble” mocktails and watermelon “ceviche” are just some of the few amazing gimmicks coming out the kitchen that leave you equally surprised and amused, the meal at Para Maria takes on a form of entertainment itself.
While everything on the menu is a winner both in flavor and presentation, we’ll share a few of our favorites in case you’re one of those guests who just likes to show up knowing exactly what to order. The Blue Hill Bay Mussels, are real mussels- not the scrawny little ones (sorry, we’re a bit of mollusk snobs) but you’re served the juiciest XL mussels bathed in a fragrant yet not overpowering garlicky tomato broth.
The watermelon “ceviche”-which is actually a fish-free option so it’s perfect for vegetarians, was also swimming in a divine broth of its own! A creamy and zesty coconut tiger milk that had us licking the plate clean. Another vegetarian option (but equally delicious for meat eaters) is the Tostada Caprese-featuring a micro cilantro pesto, juicy heirloom tomatoes, and a stracciatella tasting akin to something from paradise.
For entrees you can’t miss the Chimichurri Steak Frites, which teach us exactly how a chimichurri sauce should be made and come with delicious yucca as an alternative to the skinny fry-staying on theme with the restaurant’s Latin renditions of locally and globally inspired cuisine. The Wild Caught Ora King Salmon is another lovely option, especially if you love a good sweet and salty combo! Coconut sticky rice and a guava barbecue glaze harmonize beautifully with the salted crunch of pistachios and buttery, flakey fresh-caught salmon.
Save room for dessert
Some restaurants you can skip dessert and be fine. this is not one of those restaurants. We loved the creative take on the ubiquitous churro-transforming the cylindrical dessert into a secret-spice coated popover that literally oozes dulce de leche when you break it open! The creme fraiche ice cream added a nice cold tartness to balance the warmth of the popover.
And don’t even get us started on the Tres Leches. Appearing simple at first, this slice of cake will change your life! It sits upon a heavenly guava caramel-you’ll want to take a bucket of that sauce home upon your first taste.
About Chef Tatiana Rosana of Para Maria
The innovative menu at Para Maria is the brainchild of Executive Chef, Tatiana Rosana. The food speaks for itself and Rosana’s accolades parallel with the attention to detail- a 2-time Chopped Champion, graduate of the prestigious Le Cordon Bleu College of Culinary Arts, shadowing several award-winning chefs in her tenured career, and even teaching America how to cook on Good Morning America and Food Network.
The open kitchen presents a front row seat to watch Chef Rosana and her talented team at work, but you’ll be so distracted by the amazing meal at hand. However, you might find yourself tempted to look over and watch as she masterfully plates the food to create something not just edible but equally a feast for the eyes with a unique artistic flair present in every plating.
After enjoying your meal in Seaport make sure to continue the party at the Lookout Rooftop for some spectacular sunset views.
Find Para Maria for breakfast, lunch, and dinner daily on the ground level of the Envoy Hotel in Seaport
70 Sleeper Street Boston, Massachusetts 02210