Monday, March 2, 2015


          Townsman was one of the most highly anticipated restaurant openings in Boston this year, and when it opened this past week reservations filled up immediately. I've been dying to try this place, so I didn't let that stop me! The fiance and showed up right at 5:30PM when they opened on Saturday and scored some seats at the bar.

          They have a great selection of craft cocktails, but after seeing one of them came with absinthe I asked if I could just have a glass. Since it's not something they typically serve, they weren't equipped with the bar ware to serve it traditionally but created a makeshift set up and added just the right amount of simple syrup. I loved the drink and the bartenders had a lot of fun with it!

          We started with the beef cheek and apple perogies served with maple and cultured cream.  These were outstanding, pan fried to a perfect crisp on the outside with incredibly tender braised beef inside.

          Next we tried two crudo dishes, the yellowfin tuna and fluke. Both were delicious, with really interesting combinations of textures and flavors. The yellowfin was served with crispy chicharrones, grapefruit, and black garlic and the fluke with sesame puree, dukkah, and green apple.

          We also tried the terrine board, which changes daily. Ours came with country pate, chicken liver mousse, blood mortadella, and a ham sausage. There was a variety of accompaniments including whole grain mustard, candied walnuts, pickles, pickled beets, and several fruit purees. Everything was delicious, but my favorites were the country pate and chicken liver mousse. I loved the pairing of veggies instead of bread, which made the dish feel a little bit lighter.

          At this point we were too full for entrees, but they all sounded amazing. I definitely want to come back and try the steak for two and check out the dessert menu! I love it when a restaurant lives up to the anticipation and hype, and Townsman was one of those few places.


Townsman on Urbanspoon

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