Fresh off their award and before they open their Boston restaurant, the Eventide team will pop up at Uni during regular dinner hours (5:30 p.m. to 10 p.m.), serving up a number of a la carte specials alongside Uni’s usual menu.
Yes, the famous brown butter lobster roll will be available, as well as chowder ramen (pork and clam skewer, potato, celery), buttered ramen (yellow chive, maitake, daikon bushi), smoked sablefish (ramen cracker, umeboshi, tofu), and brandade (potato, cod, cauliflower romesco, ramp).
Call Uni for reservations (617-536-7200), book online, or just show up; there will be limited walk-in availability.
This August, join Bar Boulud‘s Sommelier, David Bérubé, for an exclusive four-course beer dinner showcasing local Woburn craft brewer, Lord Hobo Brewing Co – beer for the discerning drinker. Tempting dishes from Chef de Cuisine Michael Denk and Pastry Chef Robert Differ will be paired appropriately with seasonal beer selections.
FEATURED MENU
PORK TROTTER CORN DOG
Glorious, New England Style Pale Ale, 6.5 ABV
TARTE FLAMBÉE
confit onion, fromage blanc, bacon
•••
HEIRLOOM SALAD
heirloom tomato, melon, romaine, charred cucumber, mint yogurt
Boomsauce, Imperial IPA, 8 ABV
•••
CHICKEN SUPREME
parsley butter, corn succotash, hominy, black trumpet mushrooms
Steal This Can, IPA, 6.5 ABV
Consolation Prize, Double IPA, 9.5 ABV
•••
ORANGE SORBET “BEER FLOAT”
housemade orange sherbet, vanilla sable cookie, chantilly, candied orange
Hobo Life, Session IPA, 4.5 ABV
*Ticket price includes gratuity and taxes.
Chef de cuisine Raphael Lambert
Sommelier Alexandre Sojfer
& Nathan Derri
Menu
Chesnut velouté, truffle oil & parmesan shaving
Pinot gris Grand cru Spiegel 2013 Schlumberger
Pan seared Sea Scallops over a creamy artichokes truffle risotto
Esprit du Chevalier Blanc 2013 Péssac Léognan
Grilled Venison, butternut squash mousseline,
Chanterelles mushrooms, Black truffles, fresh figs, jus naturel
Madiran, 2011 Ch Montus
Brie de Meaux, truffled Mascarpone
Banyuls 2015 Chapoutier
or
Chocolate tart filled in Cappucino creme brûlée
Champagne Grand Cru Blanc de Blanc NV Mesnil
Rory Caviness Craft Digest Cocktail
4 courses dinner menu $75 per person.
Add wine pairing $39.
For the whole table only.
Chef de cuisine Raphael Lambert
Sommelier Alexandre Sojfer
& Nathan Derri
Menu
Chesnut velouté, truffle oil & parmesan shaving
Pinot gris Grand cru Spiegel 2013 Schlumberger
Pan seared Sea Scallops over a creamy artichokes truffle risotto
Esprit du Chevalier Blanc 2013 Péssac Léognan
Grilled Venison, butternut squash mousseline,
Chanterelles mushrooms, Black truffles, fresh figs, jus naturel
Madiran, 2011 Ch Montus
Brie de Meaux, truffled Mascarpone
Banyuls 2015 Chapoutier
or
Chocolate tart filled in Cappucino creme brûlée
Champagne Grand Cru Blanc de Blanc NV Mesnil
Rory Caviness Craft Digest Cocktail
4 courses dinner menu $75 per person.
Add wine pairing $39.
For the whole table only.
Chef de cuisine Raphael Lambert
Sommelier Alexandre Sojfer
& Nathan Derri
Menu
Chesnut velouté, truffle oil & parmesan shaving
Pinot gris Grand cru Spiegel 2013 Schlumberger
Pan seared Sea Scallops over a creamy artichokes truffle risotto
Esprit du Chevalier Blanc 2013 Péssac Léognan
Grilled Venison, butternut squash mousseline,
Chanterelles mushrooms, Black truffles, fresh figs, jus naturel
Madiran, 2011 Ch Montus
Brie de Meaux, truffled Mascarpone
Banyuls 2015 Chapoutier
or
Chocolate tart filled in Cappucino creme brûlée
Champagne Grand Cru Blanc de Blanc NV Mesnil
Rory Caviness Craft Digest Cocktail
4 courses dinner menu $75 per person.
Add wine pairing $39.
For the whole table only.
Post 390 Hosts Bantam Cider Company, Lamplighter Brewing Company, Jack’s Abby, and Berkshire Brewing Company for Farm to Post Dinner
Beer isn’t just for drinking! Join Post 390 to kick off Farm to Post “Cooking with Craft Beer” on Wednesday, January 24. Post 390’s “Farm to Post” tasting series features a monthly spotlight on some of New England’s finest farmers, producers, vineyards, brewers, and fishermen and focuses on ingredients that are sourced locally, and produced sustainably. Every month or so Executive Chef Nick Deutmeyer and his team create a special “Farm to Post” menu highlighting products from these farms and producers.
The first dinner of the 2018 series will include a unique menu with craft beer and cider from Bantam Cider Company, Lamplighter Brewing Company, Jack’s Abby, and Berkshire Brewing Company incorporated into each dish.
Tickets are $55.00 and include a welcome reception, four course dinner, and beverage pairings. Chat with some of New England’s top craft brewers while you discover a new way to enjoy your favorite beers. Tax and gratuity are included. Limited tickets available.
Reception
Cheese display featuring 5 local cheeses each paired with its own beer or cider
La Quercia Copa with picholine olive crostini, ricotta, rojo cider reduction (paired with Bantam Bigsby)
Pork Rillettes with puffed pig’s skin, wunderkind cider mostarda, frisee (paired with Bantam Bigsby)
First Course
Orange Zest & Laurel Cured Ocean Trout
child of the sun ale & sunchoke soup, hedgehog mushrooms, battered caper berries, rye toast
Paired with Idle Hands Iron Garde
Second Course
Roast Squab with Pomegranate & Honey
crispy éponine ale polenta, beer pickled chili pepper, cooling herbs
Paired with Lamplighter IPA
Third Course
Kentucky Bourbon Filet Mignon
saxonator braised oxtail daube, garlic bone marrow toast, parsnip puree, brussels sprouts, pickled shallot
Paired with Jack’s Abby Framinghammer
Fourth Course
Rooted Barley Cake
scotch ale ice cream, lemon curd, brown butter mousse, pink pepper hazelnut brittle
Paired with Berkshire Brewing Raspberry Barleywine
For more information, please click here.
Join Post 390 Restaurant and Some of Massachusetts’ Best Breweries for our Annual Beer and Slider Party!
If you’ve been patiently biding your time for the chance to talk craft beer with the experts, Post 390 has the opportunity for you. On Sunday, April 8th, the contemporary Back Bay tavern hosts their annual Sip & Slide party featuring a line-up of local breweries (the sips) and a slew of gourmet sliders (the slides) from Executive Chef Nick Deutemeyer. From 12:00-2:00pm, you’ll get to mingle with the brewery reps from area faves like Jack’s Abby, Notch, Lamplighter, Berkshire Brewing, Two Roads, Harpoon and Bantam Cider. And you’ll get to snack on a wide variety of sliders including BBQ bulgogi, a breakfast sausage slider, and a banana bread whoopie pie slider. You’ll even get to cast your vote for your favorite combo (you can see the tentative match-ups below), which will enter you to win a range of fun prizes.
Beer and Sliders
Jack’s Abby Craft Lagers Blood Orange Wheat Lager & Korean BBQ Bulgogi Slider with Blood Orange Zest
Berkshire Brewing Company Green Gown American Double / Imperial IPA & Thinly Sliced Lamb Slider with Garam Masala, Tzaziki, Andhara Tomato Relish, Naan
Harpoon Brewery Weizenbock & Banana Bread Whoopie Pie Slider
Notch Brewing Cerne Pivo Euro Dark Lager & Fresh Fish Slider with Remoulade, Czech Bread
Two Roads Brewing Co. No Limits Hefeweizen & Dry-Rubbed Jamaican Jerk Pork Slider with Crispy Plantains, Grace Spiced Aioli, Coconut Bun
Lamplighter Brewing Co. Cuppa English Pale Ale & Breakfast Sausage Slider with Brioche Doughnut, Cheese, Maple Glaze
Bantam Cider Buzzwig & Grilled Cheese Slider with Shaved Apples, Fried Chicken, Pickled Shallots, Arugula
***To purchase tickets, please click here.
Cult favorite Ivan Ramen is making a return to UNI Boston for one night only.
Ivan Orkin, owner of the famed NYC hot spot Ivan Ramen, is returning to UNI Boston for the third time for a one-night-only. Orkin will present some of Ivan Ramen’s specialties like pickled daikon XO, Tokyo shio ramen, and spicy lamb dan dan noodles — UNI’s à la carte menu offering sushi, sashimi, and street food also will be available.
Reservations are available here.
Join the French Cultural Center for a wine tasting and dinner with La Voile.
Epicureans rejoice! To kick-off the French Cultural Center’s season of wine tastings, they will explore the lovely wines of Alsace with a wine tasting, followed by a separate three-course pairing dinner.
Come discover the lesser-known wines of Alsace, presented by Alexandre Sojfer, Resident Sommelier at La Voile and 1855 Bar à Vins. Alex will share his expertise working with vineyards from Alsace and why this region’s grounds are so prolific yet less available to the American market than other varietals.
Event in English. Advance RSVP strongly recommended. The general tasting is a standing event – this is not a sit-down seminar. Please email culture@frenchculturalcenter.org to request a seat/chair, if needed.
The following dinner is a sit-down three-course dinner in the French Cultural Center’s Library.