Edible Food Find: Lime Restaurant
Photos by Michael Piazza
The moment you walk into Lime Restaurant on the corner of Winnisimmet and Williams Streets in Chelsea, you’ll take note of the ambience. It’s obvious chef and owner Petal Joseph-Seale is passionate about her craft and has deliberately planned the entire experience, from start to finish.
Joseph-Seale has handpicked the stemware and dishware, and she sources local, quality ingredients for her dishes. She works closely with her dear friend Eva Sommaripa of Eva’s Garden, an organic farm in Dartmouth, who provides her with fresh produce, herbs and flowers. She pounds all the herbs herself and even dries leftovers for the colder months. Sommaripa occasionally stops by with unique ingredients, like garlic seeds, to see how Joseph-Seale can incorporate them into her recipes.
Almost everything on the menu is made from scratch to ensure the best flavors and freshness. This approach allows Joseph-Seale to honor the ingredients as much as possible. For example, the Mezze Plate, which includes a housemade hummus with pepitas, roasted red peppers, marinated olives and housemade tzatziki.
Lime Restaurant doesn’t easily fall into any contemporary category, but for now Joseph-Seale calls it “international fusion.” Her approach to food is based on her early days living in Trinidad, fueled by the diverse food and cultural influences found on the island. She blends spices, flavors and cultures into colorful and tasty dishes. You’ll also find influences from Southern China, Northern India combined with North Africa and the Mediterranean blended across the menu.
Since many of the spices, garnishes and sauces are made in house, Joseph-Seale takes her time and care with each dish. For example, the tagine hen braised with housemade ras el hanout, preserved lemons, couscous with apricot and parsley salad is cooked to order and takes 25 minutes. One of the most popular dishes is the seared housemade tofu. It’s cooked in a green curry broth with coconut milk and served with green beans, red peppers, red onions, sprouts and beets. It is a dish filled with complex flavors that pair well together—creating a little explosion in your mouth.
“I try to have a menu that is a little different but approachable and tastes good! I would like people to know it’s honest food. What you see on the plate is all fresh food. It’s familiar, but maybe not what you know,” says Joseph-Seale. “Everything I cook at the restaurant [is something] I cook at home.”
With nearly 27 years of experience cooking professionally in Greater Boston, Joseph-Seale tailors her menus to reflect the ingredients in season—or what she feels like cooking. She creates an experience that is familiar yet keeps you on your toes, whether it’s your first time or hundredth time visiting. Like “Try-it Tuesdays” when she showcases traditional Trinidadian dishes and international tastes with a dish inspired by a different region or culture. Or “Wing Wednesdays” when she rotates an array of tasty drums and flats with unique flavors.
Joseph-Seale continues her personal curation right down to the bar and wine menus. All of her syrups are made in house with flavors like passion fruit, mango and prickly pear leading the way. The cocktails are fun, most of them house-designed with some twists on old favorites. You’ll also find an eclectic wine list of lesser-known gems. Of course, you’ll find some recognizable brands, but Joseph-Seale and her team are passionate about supporting women and minority-forward vintages with a special story.
Like the name of the restaurant: In Joseph-Seale’s native Trinidadian English, the word lime can be used to describe a space for socializing or an event that includes delicious food and drink, just hanging around with family and friends. Gather your group at Lime in Chelsea, and Chef Joseph-Seale will provide you with creative and delicious dishes—for dinner or Sunday brunch.
limechelsea.com
73 Winnisimmet St., Chelsea
This story appeared in the Summer 2023 issue.
