Location: Back Bay
Address: 130 Dartmouth St
T Accessible: Back Bay (orange) and Copley (green)
Menu: Lunch ($8-15), Dinner ($8-18), Brunch ($8-10), Drinks (beer, wine, cordials)
Food Type: Cheese and chacuterie, salads, pizza, pastas
Atmosphere: Casual, fun, bar seats and high-tops
Featured: New Tasting Menu
When: Every Tuesday and Wednesday, Reservation only. Seatings at 5:30 and 8:00 (beginning Tuesday, March 12)
What: Two seatings at our Chef’s Bar accomodating 1-4 guests. Guests will have the option of choosing 5 or 7 courses, they will also have the option of choosing to have wine pairings with each course.
- 5 courses $45, with wine pairings $70
- 7 courses $60 with wine pairings $100
Menu: Seasonal and creative cuisine, with emphasis on French and Italian technique and flavors created using locally sourced ingredients.
Service: The Chef and The General Manager/Sommelier will prepare and present food in the open kitchen where guests can watch their food being cooked and plated and talk with the Chef if they would like during their meal.
The following is an example of what you might expect from the Tasting Menu. Ingredients, and Chef’s whims, will change by day but the courses are sure to be fabulous.
Amuse: House-made stracciatella with balsamic
Array of Salty Pig Parts
Proscuitto-wrapped fried dough
Salad: Beets with Charred Endive, Winter Citrus, Creamy Feta Dressing
First: Grilled Calamari with Artichoke Tempura, Kalamata Olive, Meyer Lemon
Second: Potato Gnocchi with Lamb Neck Ragu, Pecorino, Olio Verde
Main: Pork Tasting with Squash, Roasted Grapes, Cavolo Nero
Dessert: Vanilla bread pudding
Tasting Menu Final Thoughts
: I always hesitate with Tasting Menus; what if there’s something I don’t like? What if the chef is too “out there” for my taste buds? Is it worth the money? This is the constant battle that goes on in my head and what I have to come to learn is that, YES it is all worth it. What better way to get to try a bunch of small plates without having to share with a group of friends and fight over the last small morsel on the plate? Portion sizes are appropriate so you don’t roll through the doorway on your way out, all the while allowing you to try five to seven different
things. I would also opt for the wine pairing here as well, as Sommelier Jillian Rocco definitely knows her wine (and is a huge sherry fan if you’re into that) and happened to serve one of my favorite wines of the new year (Alvear Oloroso
Asuncion from Montilla-Morilles, Spain) which to me, drank like a vin santo without the price tag. Chef Kevin O’Donnell is serving up some mighty tasty things at Salty Pig, so even if you opt out of the Tasting Menu, your meal is sure to bring enjoyment.
This dinner was complimentary; all opinions are honest and my own.
Do you enjoy tasting menus, or prefer to order from the regular menu?