To get to Long Wharf in Boston, Mass., travelers have a few options. Driving is one, public transportation another. But the many options of ferry or boat rides offered are what really adds flavor to the waterfront experience.

To get to Long Wharf in Boston, Mass., travelers have a few options. Driving is one, public transportation another. But the many options of ferry or boat rides offered are what really adds flavor to the waterfront experience.


However you get to Long Wharf, it’s worth the effort in culinary surprises alone. Tourists and locals alike head to Long Wharf year-round to enjoy waterfront dining that includes stops at The Chart House, Tia’s, Legal Sea Foods and Waterline, the latter located in the one and only Boston Marriott Long Wharf hotel.


Having just completed a $30 million renovation, this state-of-the-art facility offers breathtaking views of the harbor, as well as on-site parking. If you stay here, be sure to take the time to enjoy a workout in the glass-encased fitness facility that offers the latest equipment for health enthusiasts. And if you’re looking for a sweet Valentine's package, check out the “Wicked Suite Sunday” package (code Z19) offered to created a cozy stay with lots of indulgences.


Once “on wharf,” it’s easy to explore the area by foot, and because the area is a cozy nook that begins the row of lingering wharf spots and seaports, power walking is definitely doable any time of the year. Whether you’re at Long Wharf or nearby, a stop within the luxurious Boston Marriott Long Wharf Hotel is in order for a nightcap at the bar, a stay overnight or to make it the focus of an enjoyable dinner, beginning with the grandeur of an extra-long escalator to escort you up to the openness of Waterline. It is here where you can dine in one of the many booths with accompanying in-wall television, enjoy cocktails at the lively and lengthy bar, or head to a secluded spot next to a wall of glass to enjoy the harbor view and endless people watching possibilities.


As you peruse the menu for wharf bites, be sure to include an order of sea salt chips and a lobster roll stuffed beyond its bun. But save room for a true Bostonian dessert that mustn’t be passed up: Boston cream pie, Waterline-style, served in a small Mason jar.


Step out of the Marriott and you can’t miss the iconic Legal Sea Foods across the way. This seafood spot lures diners to its outdoor seating in the summer to enjoy a cup of their famous clam chowder, and inside for the winter to enjoy the best Maryland crab cakes with honey mustard drizzle you can get in the north, and a large portion of salmon in a dish unique to any recipe out there. The lemon beurre blanc sauce works well with the salmon and toasted almond slices, the latter adding texture and crunch to make a less fish-centric flavor, and the house-made mushroom raviolis that surround it really send this dish off the charts. If you’re feeling ambitious, take on the challenge of the following recipes to enjoy a taste of Long Wharf.


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Nutty Atlantic Salmon


1 1/2 pounds salmon fillet


4 tablespoons grape seed oil


2 eggs


1/2 cup slivered almonds


1 cup lemon beurre blanc


4 tablespoons capers


Slice salmon into eight 1/2-inch thick fillets. Whip eggs with a bit of water to use as an egg wash. Dip each piece of salmon in beaten egg and coat with almonds. Press hard so almonds adhere to salmon. In a hot sauté pan, add oil. Working in batches, add fillets to pan and reduce heat to medium. Almonds brown quickly, so reduce heat further if needed. Cook fillets on each side, approximately 2-3 minutes a side. Spoon the beurre blanc and capers over the fish.


Serves 4


- Legal Sea Foods Recipe


Lemon Beurre Blanc


- 1 pound unsalted butter


- 1 cup white wine


- 1/4 cup chopped shallots


- 1/4 cup heavy cream


- 1 tablespoon fresh lemon juice


- fresh ground black pepper, to taste


- kosher salt, to taste


Cut butter into cubes and keep it cold. Combine wine and shallots in a medium saucepan and reduce by half. Lower to medium heat, add heavy cream and reduce until thick and creamy. Reduce heat to low, stir in butter a few cubes at a time to maintain warm temperature. Add lemon, salt and pepper to taste.


Makes 2 cups


Chef’s tip: Exercise caution. Keep your pan over medium to low heat or you’ll risk burning the nuts. And be thorough in prepping the fish. Carefully flour the fillets, dip in egg wash and crust with the almonds. Cook the presentation (flesh-side) first, then turn and thoroughly cook second side to get it crisp. There’s nothing worse than soggy salmon skin!


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Waterline Boston Cream Pie


Note: You can make up to 10 servings with this sponge cake recipe


- Clean Mason jars, medium size, 1 per serving  


- Sponge cake (recipe follows)


- Warm hot fudge sauce (recipe follows for 1 tablespoon per serving)


- Pastry cream (recipe follows for 1 tablespoon per serving)


- Fresh whipped cream, 1 dollop per serving


- Toasted almonds, sprinkle on each serving


Place 1 tablespoon of pastry cream in the bottom of each Mason jar. Add 5 of the cubed sponge cake pieces on top. Add 1 tablespoon warm hot fudge on top of the cake. Layer the hot fudge with 4 more pieces of cake. Top with fresh whipped cream and toasted almonds.


Sponge cake


- 4 eggs


- 2 cups sugar


- 1 teaspoon pure vanilla


- 1 cup whole milk


- 1/4 cup butter


- 2 cups all purpose flour


- 2 teaspoon baking powder


- 1/4 teaspoon salt


Beat eggs in mixing bowl with a paddle on medium speed for about 5 minutes. Add sugar and mix for another 5 minutes, then slow down mixer and add vanilla. In a separate bowl, sift together all dry ingredients; add to eggs and sugar low speed. In a small saucepan, heat milk and butter until melted and add to the batter mix just to blend. Pour into a 9-inch round or 8- by- 10-inch baking pan and bake at 325 degrees until light golden brown and the center springs slightly back. Let cool on a rack for one hour.


Pastry cream


- 2/3 cup whole milk


- 3 large eggs yolks


- 1/3 cup sugar


- 2 1/2 tablespoons corn starch


- 1 vanilla bean cut in half and stripped, or 1 teaspoon pure vanilla


In a medium bowl, whisk together milk, egg yolks, sugar, cornstarch and vanilla. Using a medium saucepan on medium-high heat, add ingredients to saucepan and continuously whisk until it starts to thicken up. Reduce heat to low and continue to whisk until the whisk can stand up in the cream on it own. Remove from heat and pour onto waxed paper or glass pan. Let cool for 2 to 3 hours in the refrigerator


Hot Fudge Sauce


- 1/2 cup semi-sweet chocolate chips


- 1/4 cup butter


- 1 cup confectioners’ sugar


- 2/3 cup evaporated milk


- 1/4 teaspoon pure vanilla extract


- Pinch of salt


In a small saucepan, combine chocolate and butter and cook and stir over low heat until well melted. Slowly add mix of sugar and milk and turn heat up to medium, constantly stirring for 5 to 6 minutes. Remove from heat and add salt, vanilla, and stir. This is best served warm.


Charlene Peters is Editor Special Features at GateHouse Media New England. She can be reached at cpeters@wickedlocal.com.