Thanks to Jerel Calzo for writing this month’s RC post!
Kara missed the first half of RC this week because of a midterm, so I kindly agreed to write this month’s RC blog. This month I chose Louis and Michael DiBiccari’s Tavern Road in Fort Point after reading some of the online reviews and seeing some of my favorite restaurant catch-phrases: locally-sourced ingredients; charcuterie with meats cured in-house; creative cocktails.
The restaurant itself was pretty empty when we arrived (uh oh), but the bar was very full. The cocktails were, indeed, delicious. I had a Down & Brown (rye based) that hit the spot after a difficult day at the office. After being seated I saw that the diners have a clear view of the kitchen. This allowed us to see the chef instagramming some of his creations. (KCaE note: Instagram username is tavernroad)
We avoided the small plates and opted for some of the bites and the charcuterie. While we waited for our bites to arrive the server surprised us with a cheddar roll (Red Lobster, anyone?). Tasty, but oddly chewy.
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| Down & Brown and cheddar roll |
The whipped goat’s milk feta was good, but the fried chickpea bites were the clear favorite — crispy on the outside and surprisingly very creamy. For the charcuterie we sampled the lamb salumi (delicately flavored), the duck prosciutto (delightful with the toasted hazelnuts!), and the chicken liver mousse (since all but one of the RC members present are running for the American Liver Foundation next April). I loved the mousse so much I happily availed myself of the extra homemade crackers they gave us to finish it off. Kendrin told me I might die if I eat that much liver.
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| Charcuterie and bites |
I had the whole branzino for my entrée. It was a gorgeous dish, cooked perfectly, and melting in the mouth. Also represented at the table was a burger with cheddar, bacon, and sriracha aoli (A+!), a perfectly al dente house-made pappardelle, and a roast chicken (didn’t taste that one). The entrees were served alone and the sides were shared family-style. Two of the sides were tasty (brussel sprouts and beets), but the späetzle was, in my opinion, the low point of the meal — too salty and oddly seasoned.
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| Branzino |
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| Siracha burger |
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| House-made pappardelle |
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| Roast chicken |
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| Beets |
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| Sprouts and späetzle |
We ordered three of the desserts while we waited for Kara to arrive. The flourless chocolate cake was dense and satisfying. We all enjoyed the pepitas on top of the pumpkin ice cream, and remarked on the yonic appearance of the pear/frangipane dessert (which wasn’t almond-ey enough). (KCaE note: dessert first for me, then the cauliflower soup and chickpea fritters)
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| Chocolate cake |
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| Pear tart |
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| Pumpkin ice cream |
Although we were all happy with the food, we were a bit surprised by the bill. The damage: $83/head. This was largely because of the sides. They recommend 1.5 sides/person (um, we love to eat, and even we thought this is overkill). Good business model for them, but I don’t think it was worth the dent in our pockets (especially when you know that Blue Dragon is just around the corner).
The rundown
343 Congress Street, Boston
@tavernroad
KCaE note: they change their menu often, so you might not see these exact dishes on the menu
Kara Cooks and Eats 