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An Amazing Meal: The Tasting Counter
Jul. 31st, 2015 02:33 amMy sister posted an article about The Tasting Counter, a new restaurant opening in Somerville. It sounded very much up our alley and we are trying to take as much advantage of Alice being out of town as possible, so we went.
The Tasting Counter lives up to its name--tucked into a corner of the Aeronaut Brewery, it is an open kitchen surrounded by a counter that could seat up to twenty. There were twelve of us tonight and we were at one end. One of the Aeronaut owners was at the opposite corner. The team is fairly small--just the chef, three sous chefs, the sommelier, and the chef's wife who keeps things running smoothly. There is a choice of beverage pairings (wine, beer, sake, or non-alcoholic) and we had chosen the wine.
( Details behind the cut )
Overall, Peter Ungár's work reminds me most of the meal we had last year at The Kitchen Table at Bubbledogs, but where that tipped slightly over into more interesting than good, this one was solidly delicious from first to last. Ungár has an incredible grasp of flavor and has clearly put a lot of research into his methods and combinations. This kind of meal does not come cheaply, but at $150 per person--including beverages--it's really a steal, and the ticketing format (all-inclusive in advance, no need to bring your wallet) is very relaxing.
The one refinement I would like to see--not just here, but at every kitchenside meal I've had--is more effort put into the interaction. The staff should all be introduced at the beginning of the evening. Rather than describing the dishes when they are served they should be introduced when they begin plating, so that the diners can be more engaged in the process, instead of guessing what's happening. I realize that puts a lot of pressure on the team and not all cooks enjoy interacting with their guests, but I think it would add significantly to the experience and really set it apart from eating in the dining room.
Having a restaurant like this within walking distance of home is an incredible development. I'm really excited to go back as the menu changes and see what other surprises Chef has in store.
The Tasting Counter lives up to its name--tucked into a corner of the Aeronaut Brewery, it is an open kitchen surrounded by a counter that could seat up to twenty. There were twelve of us tonight and we were at one end. One of the Aeronaut owners was at the opposite corner. The team is fairly small--just the chef, three sous chefs, the sommelier, and the chef's wife who keeps things running smoothly. There is a choice of beverage pairings (wine, beer, sake, or non-alcoholic) and we had chosen the wine.
( Details behind the cut )
Overall, Peter Ungár's work reminds me most of the meal we had last year at The Kitchen Table at Bubbledogs, but where that tipped slightly over into more interesting than good, this one was solidly delicious from first to last. Ungár has an incredible grasp of flavor and has clearly put a lot of research into his methods and combinations. This kind of meal does not come cheaply, but at $150 per person--including beverages--it's really a steal, and the ticketing format (all-inclusive in advance, no need to bring your wallet) is very relaxing.
The one refinement I would like to see--not just here, but at every kitchenside meal I've had--is more effort put into the interaction. The staff should all be introduced at the beginning of the evening. Rather than describing the dishes when they are served they should be introduced when they begin plating, so that the diners can be more engaged in the process, instead of guessing what's happening. I realize that puts a lot of pressure on the team and not all cooks enjoy interacting with their guests, but I think it would add significantly to the experience and really set it apart from eating in the dining room.
Having a restaurant like this within walking distance of home is an incredible development. I'm really excited to go back as the menu changes and see what other surprises Chef has in store.
