2020 Boston Rising Stars Restaurant Week Menu

2020 Boston Rising Stars Restaurant Week Menu

 
Savory
 
Chef Tracy Chang | PAGU
Squid Ink Bao, Fried Oyster, Nori, Yuzukoshō, Shiso, Purple Cabbage
Suggested Pairing: Macabeo-Xarello-Parellada, Brut B, Parés Baltà, Cava, Spain, NV
 
Chefs Sāsha Coleman and Ellie Tiglao| Tanám
Niman Ranch Pork Belly, Berbere, Kabocha, Ube, Dukkah, Daikon, Watercress
 
Chef Josh Elliott | Toro
Grilled Aussie Lamb Chops, Chermoula Spices, Date Syrup, Mint
Suggested Pairing: Rufete, La Zorra, Vinos La Zorra, Sierra de Salamanca, Castilla y León, Spain
 
Restaurateur Tiffani Faison | Orfano
Maple-Black Pepper Niman Ranch Pork "Osso Bucco," Fennel, Apple, Cannellini Beans
 
Chef Charlie Foster | Woods Hill
Sunflower Risotto, Artichoke Barigoule, Pickled Sweet Potato, Oyster Mushroom, Crucolo 
Suggested Pairing: Sauvignon Blanc, Dollarhide Ranch, St. Supéry, Napa Valley, California, 2018
 
Chef Jeremy Kean | Brassica Kitchen + Cafe
Fat Noodles, Golden Cod, Pork-Clam XO Sauce, Garlic-Buttered Herbs
Suggested Pairing: Rosé Blend (Garnacha), VN Rosado, Partida Creus, Catalunya, Spain
 
Chef Michael Lombardi | SRV
Lone Mountain Wagyu Strip Steak, Erbazzone, Hazelnut Cream, Sunchokes
 
Chef Brian Paszko | Alcove
Atlantic Scallop Crudo, Yuzu, Prosecco Soubise, Sea Grapes, Caviar
Suggested Pairing: Sauvignon Blanc, Dollarhide Ranch, St. Supéry, Napa Valley, California, 2018
 
Koji Alchemist Rich Shih | Forage
Apple-Amazake Soup
 
Pastry
 
Pastry Chef Michelle Boland Oak + Rowan
Japanese Milk Bread, Matcha Butter, Shichimi Togarashi
 
Pastry Chef Sophie Gees | Oleana
Chocolate Marquise, Pear Compote, Spiced Pecan Kataif, Halva Cream
Suggested Pairing: Muscat Canelli, Moscato, St. Supéry, Napa Valley, California, 2017
 
Pâtissière Hana Quon | Cafe Madeleine
Buckwheat-Walnut Financier
 
Ice Cream Maker Alyssa Lieberman | New City Microcreamery
Carrot Cake Ice Cream, Cream Cheese Swirl, Waffle Cone
 
Beverage
 
Sommeliers Lauren Friel & Jaimie Puckett | Rebel Rebel
Join Lauren and Jaimie for a “Bubbles + Bivalves” event featuring oysters and Spanish sparkling wines on September 23 from 5pm to 8pm.

Bartender Ryan Lotz | Shore Leave
Amaro di Coco: Pineapple Juice, Rum, Black Rum, Campari, Sweet Vermouth

Bartender Will Piquette | Alcove
Flower Box: Buffalo Trace Bourbon, Calvados, Lavender, Lemon, Bitters
 
Roaster Robert Rodriguez | Brassica Kitchen + Cafe
Single Origin, Natural Process, Ethiopian Coffee