Technique @ Le Cordon Bleu College of Culinary Arts

I worked at LCB as an admin from 2010 – 2014 I went to this restaurant in its heyday and ordered from it for lunch often (when it was open). The students always did a great job and the food was amazing. You couldn’t beat the price, nor the fanciness of the food being served. My favorite meals were as follows:
–The Grilled Watermelon Feta Salad (Lunch item)
–The Cobb Salad (Lunch item)
–The Thanksgiving Turkey Club: On fresh made bread, its freshly cut roasted turkey breast with cranberry walnut relish with lettuce, tomato, bacon and ranch aioli. SO GOOD.
–Lobster Cakes
–Shrimp Risotto
The restaurant is closed now, which is sad, but the school still hosts lunches and buffets once in a while from within.
I miss the students, they were great.

The students or «chefs» at this school like to sit on Athenaeum Street, chain smoking and polluting other humans’ air that are trying to pass, giving rude looks as if you’re invading their personal space.
They do this in their uniforms, of course, which must be filthy thanks to their sitting on the pavement, and must reek of cigarette smoke. I’m sure that makes the kitchen a lovely place to work, and doesn’t transfer to the food AT ALL.
Absolutely disgusting.

I’ve been here a good handful of times now and found their previous menu to be an absolute steal. The ambiance of this restaurant leaves something to be desired, but it is still a perfectly nice place to have dinner with some friends.
Service can be shaky at times — but they do aim to please.
As another Unilocaler mentioned — they recently updated their menu and pricing. From what we were told on our last visit, they were actually losing a lot of money with the previous pricing structure.
The prices have jumped — a lot. I ordered the beef tenderloin for $ 22. Friends ordered the pizza for $ 7 which is an app but worked very well as a dinner. Most of the prices range in between those two amounts.
I feel bad the staff is taking a lot of heat for the change that they really had nothing to do with. We were all happy with the quality of the food and the attention we received from the staff there.

The stars are totally for past performance, which was pretty much unparalleled for the price. They lose a star for having the same three options available every time, but even that’s nitpicky, since those three options were all kinda awesome.
The email they just spammed out, on the other hand, is a bit worrying. I will copy and paste it below, for the record, and will try to reserve judgement until I’ve experienced their fancier, more expensive menu.
Dear Friends of Technique,
As valuable guests who have dined with us before, we wanted you to be among the first to know about the changes that are coming to Techniq

Yes, I am giving Technique 5 stars despite the fact that they cancelled my opentable reservation not once, but twice. Lesson is be flexible and have a back up plan if you need one. I believe both times I got called there was at least a day’s notice.
I think this is a nice compliment to the constantly emerging culinary options in Kendall. I am a sucker for Top Chef and Food Network shows, so I enjoyed the idea of eating as people learn. The atmosphere is quiet and somewhat industrial, but knowing what is this works.
The students were nice and the food was good. This place is a great deal food and drink wise. I would definitely venture back sometime.

We just planned a four course food and wine tasting benefit at Technique and it was a great success! Le Cordon Bleu’s President and Events Manager dedicated many hours to making the event the wonderful night it turned in to, all out of the goodness of their own hearts. Because we were planning a benefit, we weren’t able to make a profit for them, yet they helped us anyway. Three chefs also volunteered hours of their time preparing our four courses.
The food was excellent and our guests were delighted.
Technique is a beautiful space with exposed brick, great lighting, a lovely bar, and enough room to accommodate well over 100 guests. I recommend working with Technique any time you want to plan an event in the Boston area. We had a wonderful, five star experience.

«We’re going to count the number of hits and misses here. Hopefully the former will outweigh the latter.»
That was the mentality my friend and I had when we came into Technique.
Without question, the chefs at Le Cordon Bleu are very talented and hardworking – seeing the awkwardness and the number of chefs in the kitchen, it’s also obvious that they are inexperienced. Yes, the cream and lobster soup of the day was cold. Yes, the chocolate shell on my mousse was so thick I could barely penetrate it with a spoon. Yes the poached salmon was barely cooked when it was brought out. And yes, my friend and I both found hair in our food.
But the grilled fruit salad had the most wondrous dressing. The concept of pouring soup into your bowl from a teapot at the table was quite glamorous. The halibut was seared perfectly; the sauce on the salmon was rich and delicious. And the apple crumble tasted as wonderfully as its presentation implied.
So as a parting thought, awkward waiters, hair in the food, lukewarm soup, long waits, and imperfect execution were obvious misses. However, really cheap prices ($ 10 for three courses), quality ingredients, tasty combinations, presentation artistry, and the thought of eating a future famous chef’s creation were more than enough to overcome the former.
For once, I feel honored to be the guinea pig.

Technique is the teaching restaurant at Le Cordon Bleu in Cambridge. Essentially, it’s the school’s chance to give the students the experience of working in a real, functional restaurant setting (i.e. real orders, real paying customers, etc.) but under the guidance of their teaching staff.
It kind of pains me to only be giving Technique 3 stars because of the pluses of the place; namely, the price and the fact that it’s student operated.
At $ 12 for a 3-​course meal it’s hard to complain. Especially when you’re looking at what’s actually on the menu: I ordered an ahi tuna nicoise salad as a starter, lamb loin as an entrée, and a chocolate mousse.
My salad was actually pretty ample, though the poached egg on the menu came out hard boiled. Aside from the anchovies that had been added, the whole salad lacked flavor (with the anchovies providing at least some salt to the dish).
When my lamb came out I was a little confused. It was a very small portion (which given the price I understand, but the entrée was smaller than the starter…) and the lamb was cooked very oddly. It’s listed as «Pocher» on the menu, which I’ll admit I don’t know what that means, though from the way it looked I wouldn’t be surprised if it was poached. While the lamb was medium rare (as ordered) on the rarer side the outside was a very unappealing shade of gray. Because of that color, I wouldn’t be surprised if the lamb had in fact essentially been boiled. The chimchurri actually had more of an Indian flavor but it was tasty; unfortunately the lamb was very bland and didn’t have that gamey lamb flavor at all.
I didn’t try the mousse because I actually gave up sweets for Lent but I was told by my family that the desserts were really good.
I did try my g/f’s fillet Mignon and it was a little bland too and also small portioned. My mother probably made the best choices of anything I tasted, her starter was a delicious squash soup and her entry was a largely portioned, well seasoned chicken.
Our server was very nice, but clearly had no experience in waiting tables.
For the price I’d definitely try it again, but my experience was just okay. The best part was probably $ 4 drafts of Sam and $ 8 22oz bottles of Pretty Things.

This is a high 3 stars.
I really wish I could give Technique 5 stars, but even with the unbeatable price I just can’t do it.
Let’s start from the beginning. I’ve been wanting to eat at Technique for a loooong time. Back in November I went on Opentable to find that I couldn’t make a reservation until mid-​January. Wow. I figured this place must secretly be really popular and assumed it would be worth the 3 month wait. So January comes around and it was finally time for dinner. When my date and I arrived at the address the restaurant was nowhere to be seen. We drove around the block a few times until I decided to call. I was surprised that the girl who answered the phone gave me a bit of an attitude — of course the restaurant is inside the building that says Cambridge Athletic Club on the outside, why wouldn’t it be?
We parked in the big parking lot outside and headed in to, gasp! An empty restaurant. Wait a second, didn’t I have to wait 3 MONTHS to get a reservation here? Something smells fishy, and it’s not the shrimp risotto.
So whatever. We’re seated at a table and I like how big the restaurant is. A cute chef-​server came over pretty quickly and brought us rolls, water and menus (one of which was the old menu). I was a little upset that they no longer offer the 4-​course dinner (as it is advertised on their website). We started off by ordering some 22 oz. beers which were reasonably prices at $ 8 a pop.
For my first course I ordered the caprese salad, which was really fantastic (I think the best dish of the night), and my date ordered the shrimp risotto. It was pretty good. For main courses we both went with the filet mignon. My meat was cooked well and was really tasty, especially with the tomato hollandaise covering the plate. The fries were pretty below average and a little too potato-​y for my taste. Dessert was the «cookies and ice» for me and caramel pot de crème for the date. My dessert was pretty tasty. The cookies were nothing special but the ice cream was delicious — you could definitely tell it was churned in house. I did not care for the pot de crème at all.
At the end of the meal we paid (a ridiculously low price! Yes, this is the selling point for Technique) and immediately felt a little rushed. They did validate our parking ticket which was great but it would have been nice to be able to chill for a little while.
I plan on going back to Technique again once the menu changes. I absolutely love the idea of this restaurant and commend both the school and the students for an overall job well done.

If you’re reading Unilocal!you’re preparing yourself for this hectic deal by wanting to know what to get for food! So i’ll help you with that as much as I can.
The Ahi Tuna salad was very good, if not small portion (granted 3 courses…). The Tuna was salted a little more than necessary but was still tasty, moist, and delicious.
I had the veal shank (sorry baby cow, I really did feel bad) which literally fell off the bone. The meat was cooked very well and was sat on a bed of creamy risotto. The beef gravy didn’t have much taste to it, but it certainly mixed in with the risotto well. Thumbs up on this dish.
I had the Chocolate Mousse, which was essentially a chocolate mouse filled dark chocolate ball. The raspberry sauce that came with it matched BEAUTIFULLY. I highly recommend this.
My partner had the fruit crumble. It was strong of apple (which was ok) but it wasn’t especially satisfying. The ice cream was a little icy which I think means it was homemade. While good, the Mousse won.
As for the rest of the meal, I didn’t go here for exceptional service — I went here for decent food at an awesome price. I got what I wanted. The server was very nervous and obviously new, but she tried and I appreciated that. The instructor was helping her out, so there were a lot of duplicate questions. They ran out of the bottle of wine we wanted ($ 20 folks…) so instead got us a different Pinot Grigio, which was an acceptable replacement.
I want to come back.

The standout culinary memory of my trip to Boston by far!
I was wary at first. Solo traveling + fine dining don’t usually mix well.
But the lovely waitstaff made sure I lived to tell the tale of my delectable lunch!
Starter — Nicoise Salad with Seared Ahi Tuna:
I’m not a salad fan. At all. But this I LOVED.
An artful plate made hearty by the tuna and egg.
Main — Beef Short Rib:
The gravy made me wish I had the foresight to save the heavenly rolls I’d devoured earlier, to soak up its deep, rich goodness (finding out my bread basket was refillable after the fact only added to my heartache). Meat & potatoes were top-​notch.
Dessert — Salted Caramel Pot de Crème:
The custard tasted like a a mcdreamy version of my favourite butterscotch ice-​cream. Offset deliciously by the almond sable cookie’s shortbread texture.
Paying all of $ 10 for this gourmet treat almost felt sinful.
And let the record show: this blows some of the finest dining experiences I’ve had in Vancouver clear out of the water. Thanks Unilocalers!

«3 shrimp, 2 filets, 1 rissotto, How long!?» the chef shouts out. «6 mins chef» they bark back.
I came in thinking that this was a less intense version of Hells Kitchen but it wasn’t exactly like that. HOWEVER it was a really fantastic experience for a cost unmatched by anywhere else. The meal blew away all my expectations even compared to the nicest restaurants in boston.
Starting off they brought out challah like rolls that were soft and buttery like a croissant. The drinks had a wonderful selection and the beer was pretty cheap ($ 4). The first course was absolutely delicious a watermelon slab covered with goat cheese, olives and onions — what a fantastic combination. My sister got a pesto pizza and it tasted delicious, served on a huge wooden slider.
The main course was a delicious fall favorite of pork shnitzel, spetzel and sweet purple cabbage — Fantastic! My sister ordered the chicken which was moist and delicious
For dessert i ordered the creamy cheesecake with fresh rhubarb which was absolutely delicious.
Service was prompt and very friendly. Unreal experience… i’l deff be back soon!

They’ve changed their dinner menu to offer either 3 courses for $ 12 or 4 courses for $ 15, and the entire table is requested to order the same number of courses. I guess that’s to simplify things for the chefs-​in-​training. If you order the extra course, however, this is to be a second selection from the starter menu.
I called them about parking before our dinner visit. They have access to a gated parking lot — Athenaeum Parking Lot — adjacent to the Athenaeum Building which houses the restaurant. This lot is bordered by both Binney Street and Linskey Way at 195 1^st Street, Cambridge, MA. You take a ticket at the gate and when you are ready to leave the restaurant, let them know, and they will send a student out with you to let you out. If the lot is full, there may be street parking available.
Reservations fill up — they were not able to take a last minute call in — but the high ceilinged restaurant does not. It seems they tend to space their guests in order to not overwhelm the kitchen. If you wish, they have a bar you can hang out at while you wait for the rest of your party.
It seemed every table was assigned a different student server. The bread course was served at room temperature — some sort of buttery roll reminiscient of a crossiant without the layers — despite the heat lamp set over the large basket at the counter. The plated butter rosettes were soft but uneven — it was as if two were done as examples by a professional, while two sadder looking ones languished beside them.
Expect the meal to take a while, as you pay with time what you do not pay with your hard earned cash. The appetizers arrived promptly enough, but the entrees took some time. One DC noted that she witnessed her veal shank sitting under the heat lamps for perhaps 20 minutes while the rest of our table’s entrees were being prepared. When they finally arrived, she also commented that perhaps my lamb had been resting under the orange glow for a turn as well.
On the whole, the appetizers were all good — mushroom bisque, shrimp risotto, seared tuna salad, fried mozzarella tomato salad — and the portion healthy. The entrees were acceptable as well, although the fries that had come with the steak were sadly limp. We were able to try all but one of the desserts, and they were fine as well, with none of them being overly sweet to our taste. We all left stuffed.
As we dined with the understanding that this was a restaurant run by a culinary school to train their students, we found the service acceptable and the approximately 2 ½ hour it took from the time we were seated to when we received and paid the check okay. It was a decent meal for the price and a nice experience.
I say come and give this place a try. But make a reservation a few days or a few weeks in advance, plan to be patient, and come with someone you want to have a nice conversation with. It doesn’t get too noisy in there, and you’ll have plenty of time.

It’s really difficult to critique a place like Technique since the «chefs» frequently change. Technique to Le Cordon Bleu is the equivalent of a normal college student’s capstone class or senior thesis, where they have to put to use everything they’ve learned. They spend about six weeks at Technique learning to run a restaurant. They do various tasks ranging from front end, waiting on tables, to back end, doing the actual cooking. The menu requires that they know a bunch of techniques (braising, sauteing, grilling, etc.), hence the name. So depending on when you go and what group of students you get, things like service and food can vary greatly.
But the awesome thing about Technique is you get a 3-​course meal for lunch at a price of $ 10 or a 5-​course meal for dinner at the price of $ 15. And who knows, you might be eating food made by a future Iron Chef.
I came for lunch on Tuesday, May 10, 2011. I have to say, my favorite part of my meal were the desserts. I felt that the 3-​Onion Soup was too watery. I like a slightly thicker consistency. The Braised Pork Belly was really dry, didn’t have much real flavor and was extremely salty. The desserts though, were great! I had the Pumpkin Crème Brulee and I cleaned the dish right out. I also had the Trio of Profiteroles (Three flavors of Ice Cream Puffs) and I wanted more. I didn’t care for the chocolate or caramel flavor, but the vanilla was so refreshing.
Would I come back? Heck yea!

While you can’t beat the $ 10 3-​course lunch or the $ 12 3-​course dinner or the $ 15 5-​course dinner, Technique’s gastronomic choice to place a Rubik’s cube sized piece of pork belly (tender and tasty, sure) was ghastly on my gastrointestinals… This doesn’t sway my interest in this restaurant, however. So many things to try. So why not be supportive of the education of new chefs and spend pennies on a tasty meal?

FOOD:
Put on your stretchy pants and be prepared to chow down. The first thing I thought, upon entering Technique, was, «OMG, this is going to be like Hell’s Kitchen or some food network show!» For some reason I expected drama in the kitchen and some major cooking flubs.
*Cue image of an angry head chef slamming his fist into a plate of mashed potatoes as the veins pop out of his forehead* Bubble image fizzles…
Ok, no drama, no Bobby Flays or Gordon Ramsays, but the five-​course meal (for $ 15? color me delighted!) was surprisingly quite good.
Some of the sides were a tad too seasoned… ok, more like they had been marinated in a tub of salt – but the mains were rather delectable.
Their menu is quite varied, with clam chowder, sole, filet mignon, pumpkin crème brûlée, poached pear, french onion soup, and about two dozen other choices. I’m quite in love with the variety and quality of the food, and my wallet is still nice and plump after dining here, so HURRAH!
Ah, and for the wine connoisseurs, one glass of wine = $ 4-​$ 5. The wine Gods have heard our prayers and sprinkled cheap wine upon our heads.
SERVICE:
As others have mentioned, don’t expect the best service you’ve ever had. Le Cordon Bleu students will be serving you, and they’re quite obviously not training to become servers, as witnessed by the «What would you like?» *waiter walks away before my response*. You have to appreciate that they’re learning… go in with no expectations:)

A 5-​course dinner with my choice of each course for $ 15? Are you for serious?
Yes. Very yes. Very very yes.
The service is a bit rough, but ultimately friendly and well-​meaning – yeah, yeah blah, blah, okay, let’s get to the food already.
Handcrafted by Le Cordon Bleu students, my boyfriend and I were 9 for 10 (or however you do batting metaphors) in terms of deliciousness of courses:
SOUP!
Onion soup: Salty, hearty, goodness with perfect buttered, cheesey slice of baguette in the middle. Want more.
Clam chowder: Ditto minus the baguette
FIRST PLATES!
Lobster Endive Salad: Mmm and gorgeous presentation
Shrimp Scampi Tartine: Not a big fan of sweet ‘n’ sour flavors, personally, but this was quite good
SALADS!
Spinach Salad with Beets, Apples, Candied Pecans, Poached Eggs and Warm Pancetta Dressing: Soooo good!
Technique Salad: Me likey avocado
ENTREES!
Filet Mignon topped with Sauce Béarnaise, Potato Purée, Spinach, Glazed Root Vegetables: What the Toledo?! How do they get the steak to be so damn tender?
Poached Cod: The one dud. Zero flavor in the broth or cod. Needed salt bad and I am not one of those people who layers salt on stuff.
DESSERT!
Pumpkin Crème Brulee: Pumpkin creamy goodness. As the French would say, «Tres delicieuse!»
Poached Pear served with Butter Pecan Ice Cream and Cocoa Sauce: Wowee!
They also sell wines by the glass/​bottle at ridiculously cheap prices, though I was not a big fan of the Pinot Gris. Oh, and to fill out our $ 50 voucher, we also ordered a bowl of truffle fries. It was enormous and packed with herbs, grated cheese and flavor. I think I died and went to potato heaven.
The boyfriend thinks we should come back here every week and despite the cold, cold weather, I am strangely not opposed…

What a find! I had no idea that Le Cordon Bleu had a restaurant, and having been inspired by both Top Chef and Julie and Julia, I couldn’t wait to try some affordable gourmet dining.
We made a reservation but didn’t need one as there was maybe 8 people in the bar and no one for dinner. There were also a lot of students (as it is run by the students) just milling about, which made us feel a little uncomfortable. Also we thought the space was far too big for the size of the tables and layout.
The menu is fairly large. There is everything from appetizers, salads, pizzas, entrees, and sandwiches. We did a whole soup to nuts deal.
We started with sodas and wine; however, our server wasn’t of much help and had to ask a lot of questions to her staff when we asked for recommendations and opinions on certain items. For example, she couldn’t describe what the lobster johnnycakes were. Since they’ve been on the menu since at least May (according to another Unilocaler) she should have been up-​to-​speed on the menu offerings. Most of our questions were answered by the chef-​instructor.
Anyways, we got a glass of merlot to start. There are 2 size glasses as well as a bottle and it is beyond reasonably priced. ($ 6 for a 6 oz glass). For an appetizer, we got the lobster johnnycakes, which were enough for 3 people. They were a delight and certainly worth ordering. Other options were an adobo flat iron, and scallops, among others.
We did get an amuse bouche, which was really tasty. It was a sauteed pear with a bleu cheese crumble and candied walnut. Fantastic start to the evening dining experience.
The vegetarian option was a gnocci. Sounded good, but I went for the salmon, with its buttery goodness. 2 of us ordered that, and one ordered the shortribs. Other options were statler chicken, a fish type stew, pork chop and rack of lamb. I think we chose well. We all really enjoyed our meal and I did like the fact that the chef-​structor reassured us that the fish was supposed to be medium but could be done well if requested (which I did).
We still had room for dessert, so we split the strawberry shortcake. We had the choice of a flourless torte, sorbet, a baked alaska (!) and something else. The strawberries were obviously frozen and the crème was not sweet. But the buttermilk buiscuit saved the dish.
Overall, our bill was about $ 80 after tax. Everything was really tasty; however, the only reasons I didn’t give it 5 stars was for the stale bread and the server who didn’t really give us time to look over the menu and make decisions. It’s kinda hard to discuss menu options with the table when the server is standing rightthere. But it’s a great value and worth checking out!

Mmmmmmmmyummunchmunchyummmmmmmmmmmmmmmmm.
Why did I wait so long to come here? Not even a 10 minute walk from where I live is one of the best places I’ve eaten in the Boston area. And it’s taken me 3 months to visit.
Last night I coaxed a friend to come with me. We met up at Technique and I convinced her to split all our dishes with each other. Probably my best idea of the week (I don’t have many great ones)! We ended up getting one salad each (one of each), the salmon, the duck confit, the chocolate bread pudding and the mousse. That’s in addition to our Organic Nut Brown Ales (2 each).
The salads were amazing. The leafy greens were tasty and fresh with a nice, flavorful vinagrette on top. The asparagus salad was even more amazing. The asparagus was really juicy and flavorful, though I wish we had a better knife to cut up the white asparagus.
Next came the entrees. Presentation was lovely. The duck confit didn’t look like what I’d usually get. It was a duck breast that was sliced up already. And the taste. Oh my goodness! It was really soft and tender and full of flavor, not too duck tasting actually and not fatty either, something I always have a real problem with when it comes to duck. It came with a side of farro pilaf, which had little pieces of duck in it and tasted fantastic. The salmon was done medium rare and the top was charbroiled. I love that while my friend is not a charbroiled fish type of person. It came with zucchini pancake and mushrooms, both really good.
And now for perhaps the best part. Dessert. When the waitress brought out dessert, we couldn’t help but snap a picture. My friend started with the mousse and I started with the chocolate bread pudding. We each took a bite. Silence. It was too good for words. I think our faces said it all. The mousse was really light with a real chocolate flavor. The bread pudding was by far the best I’ve ever had. It’s one of those things that can be really good or really bad depending on who makes it, but usually is a miss. Technique really nailed it. The bread had a soft consistency and was exactly the right amount of chocolatey. It came with a delicious caramel sauce and ice cream. I secretly didn’t want to share it. :-D
Ok, a confession… I’m out sick today with a migraine and writing this review. In the midst of writing it, I figured, why the heck not run down there and grab myself some lunch? I may end up doing the same for dinner tonight. And tomorrow night. And the night after that. Till I try everything I suppose. I only have a week! Yes, they are that good!
I’m eating the shaved chicken sandwich. The hand cut fries are PERFECTION. Fresh tasting. The chicken sandwich is really fresh tasting, except I think the avocado sauce makes it a touch dry tasting. Personally, I’d use a different condiment to offset the chicken, which isn’t super moist or super dry either. Oh, and I got as takeout and instead of the usual takeout tin foil pans, they served it in a recycled cardboard box. Classy and environmentally friendly. Score!
So after all this, why only 4 stars? I’d actually give Technique a solid 4.5. Service is a bit spotty. We were handed lunch menus rather than dinner menus last night. The place was virtually empty and we felt like it was a bit of a pain to get someone’s attention. It’s not a place to go when you’re in a rush but an excellent place to go if you like to linger, which we did. When service was around, we did get quite excellent and friendly service. Also, while I absolutely love the industrial feel of the place, the carpeting just ruins it. Then again, I have a weird thing about ugly/​bad carpeting.
Oh, I must also add that for our major meal for two last night, including alcohol, it came to just over $ 70 with tax. I’ve had far less quality for far more cash. Definite deal.

Went here for dinner tonight. I thought it was one of the best dinners I’ve had in a while. The atmosphere was contemporary. The space looked new. Walking in it was a very large on the second floor of an office building. It had the charming factory details like exposed brick and exhaust system. The tables were nicely spread out. There was even a large bar area. We were seated right in front of the open kitchen. It was like sitting in Hell’s Kitchen without the Chef Ramsey outbursts. It was really cool to watch the chefs interacting the whole time
The beer/​wine selection was good. You could choose between 3 and 6 oz pours.
An unexpected generous amuse bouche of duck and apple compote was brought out. It was fantastic.
We started with the lobster johnny cakes. They cakes were different, prepared mostly with cornmeal. The lobster sauce on top was amazing. I got every last bit of it off the plate. The amount of lobster on top was decent.
I had the flat iron steak (18.95). The presentation was beautiful. It was butterflied on top of an onion ragout with baby carrots and potato sticks. It was cooked perfectly and was covered in a tasty merlot sauce.
My boyfriend had the duck breast and confit (16.95). He cleaned his plate. I tried a bite. It was very tasty.
For dessert we split the petite crème brûlée for $ 4.95. It was delicious with a sugar wafer butterfly accent.
Our server was very nice. She told us how she was just about to graduate in a couple weeks. They spend a year in school then train in the kitchen for 3 weeks and serve for 3 weeks on the floor.
The prices were very reasonable for the quality of food we received. The dinners could of easily been priced double at a fine Boston restaurant. Give this place a shot. Ask to sit near the kitchen for a neat experience!