One of the most luxurious and exciting experiences discerning diners can indulge in is simply putting themselves in a talented chef’s hands: no decisions, no agonizing over menu choices and no second thoughts. This ease is what tasting menus are all about, and fortunately, Boston has an abundance of top chefs eager to show you their creativity. Allowing chefs to showcase their vision is often a culinary experience to remember.
And for those who think they might be left out because of any food preferences or restrictions, think again, as most chefs can adjust as needed with advance notice. And once a wine or beverage pairing is added, the meal becomes even more sublime.
Unique to the Boston food scene, Mooncusser offers only a tasting menu, with no à la carte options. Chef Carl Dooley’s creative, seasonally driven multi-course affair spotlights exquisite local seafood and flavors. The Back Bay restaurant has a dedicated fan base who comes back for the same menu time and again while it can because it knows, once something is off the menu, it is unlikely to return.
A recent slate included big-eye tuna crudo, celery root soup, smoked pork shoulder gumbo and steamed grapefruit cake. A wine-pairing menu is also available. Even with the stellar vino options, make sure to try one of the excellent cocktails or visit the Moon Bar downstairs for outstanding creations like the gin-, ginger- and Creole-spiced Mono Stereo from the expert mixologists.
Deuxave
This Forbes Travel Guide Four-Star modern French restaurant in the Back Bay is beloved for its iconic dishes, such as the nine-hour French onion soup and spiced Long Island duck breast. Still, it’s worth forgoing the long-standing favorites once in a while and allowing chef Ryan Zichella a free hand.
Deuxave’s seasonal five-course chef’s tasting menu may feature seared diver scallops, braised duck leg and a duet of prime beef, with supplemental add-ons like foie gras to take the meal over the top. Like many restaurants, the whole table has to participate in the tasting menu, but this should not be a problem for foodies.
Renowned chef Ken Oringer’s inventive Japanese restaurant in the Back Bay’s Eliot Hotel showcases a seafood-focused menu with modern techniques and global influences. The daily tasting menu, open for a limited number of diners, is a culinary connoisseur’s dream. It recently featured 13 courses (many are a single bite), such as the Uni Spoon, composed of Osetra caviar, quail egg yolk and yuzu. Extras included a caviar shooter with vodka and wagyu sirloin.
For those who want a slightly different curated experience, a chef’s choice family-style assortment for your table can be arranged in advance. Or try to snag one of only four seats at two seatings for an omakase tasting every Friday at the sushi bar. Sushi chef Tsuyoshi Takeishi crafts a tasting menu inspired by his travels in Japan, focusing on seasonal ingredients. An optional sake pairing is available, too.
Bistro du Midi
A beloved institution in Boston, this two-story French bistro oozes charm and sophistication just steps from the Public Garden. Chef Robert Sisca’s seasonal tasting menu relieves you of choosing which tempting dish to order off the regular slate. Plates like poached lobster gnocchi, black truffle tagliatelle and persimmon baked Alaska are just three of the seven items on his latest menu.
The optional wine pairing should be required because the pours are superior. You can dine in the more formal upstairs dining room, which provides delightful views, or downstairs in the lively bar. Either way, the popular spot is a delightful place to eat and drink.
Blue Ribbon Sushi
In Hotel Commonwealth in the Fenway neighborhood, this top-notch sushi bar comes from the Blue Ribbon family of restaurants, which began in New York in 1992 by chef brothers Eric and Bruce Bromberg. Over the years, the brand has expanded to several cities. Blue Ribbon Sushi is a collaboration with master sushi chef Toshi Ueki.
The Boston restaurant maintains an expansive à la carte menu, but it’s much more of an adventure to go for the omakase feast of the freshest seafood. The items are always different and will reflect your tastes, as you will be asked what you like and prefer to skip. You may even have to ask to stop the disbursement of dishes, as the sushi chefs are very generous. You can also add a sake flight to go with your memorable meal.
