Before you decide that vanilla belongs nowhere near savory dishes, take a bite of the duck confit taco at Yellow Door Taqueria. “I like using sweet ingredients in unexpected, savory ways,” chef Colton Coburn-Wood says of the dish, which also features plantain strings, crema, cilantro, pickled red onions and a chamomile vanilla plantain puree. The Baja-meets-Boston restaurant, which opened in July, is the latest venture from Brian O’Donnell and Dropkick Murphys’ frontman Ken Casey, who helm several area eateries, including the neighboring Lower Mills Tavern. Coburn-Wood’s love of duck confit inspired this rendition, but the puree is the shining star. The hint of sweetness mellows the zing of the onions and is all the proof you need that vanilla is anything but boring.
The duck confit taco, $5 at Yellow Door Tacqueria, 2297 Dorchester Ave., Boston (857-267-4201) yellowdoortaqueria.com.