A cleansing Shishandra berry tea - has all five tastes (sweet, salty, bitter etc). Smoked duck with plums, I missed a photo of the wagyu sirloin cap with kohlrabi foie purée (OMG!). Finished with a chamomile ice cream with strawberries and tomatillo foam. Then an almond cake with lime custard and cherries. And a little parting morsel at the end - chocolate sage bonbon, cucumber lime chew, and a honey vinegar madeline.
Basil dumplings with tomato foam. Black sea bass poached in lettuce water with lavage, charred lettuce and a macadamia nut purée. And then the striped bass fermented in sake with a cherry balsamic drizzle and a homemade yogurt sauce. Everything is fresh and local - most f the herbs are from this block; the fish is fresh caught nearby. I’m having a great time tonight!
Tasting Counter for dinner tonight. Welcome treats with a beet mascarpone bite, corn biscuit with tomato jam and a cured olive, and smoked trout belly. Then a burre blanc mousse with fresh live scallop. Third course is amber jack cured with mushroom and seaweed in a broth made with the rest of the fish and drizzled with pine oil. This is really fun!
Did you know we keep our own bees? Unlike many bees which come from Georgia, ours are from Maine and are raised in the Pioneer Valley here in MA. Throughout the season, these bees pollinate apple trees, maple trees, and blueberry patches at Wild Acres Farms. We'll start harvesting their honey at the end of August. From there, it will make its way on to our tasting menu at the restaurant, as well as into jars which will be sold at Tasting Counter later this summer! #tastingcounter#beekeeping#honey
Thanks for the love @theimproper! We're truly honored by the wins this week... both our Tasting Menu and Wine Bar were recognized. Come celebrate with us tonight starting at 5PM and see what Wine Bar is all about (Tues 5PM-1AM | Wed-Sat 10PM-1AM). No reservations... just walk in! #hiddengem#improperbostonian#tastingcounter#somerville
Fantastic end-of-season TC team outing @wildacresfarm... making pizzas with just-picked ingredients, enjoying @_hewmun's desserts, decorating our bee hives, and lots of other general revelry... thanks for an amazing spring season! #eatlocal#teambuilding#tastingcounter
This is the crushable rose you've been looking for - perfect for summer! An old-vine Carignane from Mendocino County made in Populis' winemaker Shaunt Oungoulian's parents' basement. Bursting with fresh fruit up front, solid minerality, and a nice dry finish. Get your pours at wine bar! (Tues 5PM-1AM | Wed-Sat 10PM-1AM) #tastingcounter#winebar#naturalwine#yeswayrosé
Starting at 10PM tonight!
We're pouring with @zevrovineselections... tonight's Wine Bar line-up:
· Jean-Pierre Robinot Pét-Nat
· Tessier Cour-Cheverny
· Weingut Schmitt Riesling
· Marie et Vincent Tricot Rosé
· Cirelli Montepulciano d'Abruzzo
· Autour de L'Anne C.S.G. #tastingcounter#winebar#rawwine#naturalwine
On tonight's menu... wild ramp dumplings, pickled fairy ring mushrooms, green peas, soured cream, preserved lemon & sea urchin! 🤤 Join us for Wine Bar starting at 5PM for natural wine pours and our à la carte menu. #tastingcounter#winebar
Currently pouring one of our favorites - Alfredo Maestro el Rey del Glam! Maestro works with abandoned parcels from all over Castilla y Leon in central Spain, reviving them through organic farming. This wine is 100% Garnacha that is carbonically macerated (whole bunches of grapes are put into a CO2 rich environment, fermentation starts inside the grapes, which explode into the wine). The results are juicy and fruit forward with bright, minty aromatics. Try some at Wine Bar tonight starting at 10PM #naturalwine#tastingcounter#rawwine#nowpouring#alfredomaestro
Celebrating Walter’s last night at Tasting Counter… it’s been an amazing two and a half years watching this guy grow professionally. Good luck to Walter working in Korea and Copenhagen!
We have an artist in the family! Our 11-year-old son took inspiration from our @bostonmagazine @bestofboston cover for his art class and we couldn’t be more impressed... it’s spot on!
Our wines by the glass are screaming Spring: Herbs, Bright Berries, Tropical Fruits, Bell Pepper, and Bubbles. And new orange wine coming this week... try one (or all) at our natural wine bar! (Tues 5PM-1AM | Wed-Sat 10PM-1AM)
🍽Delicate 3-course lunch with 4 wine pairing at this 15 seats restaurant. Experiencing chefs cooking and preparing the food right in front of your table. Buy the dining ticket before you visit. 🔺Somerville, MA
🔺0 carbon footprint, 50% local ingredients, 100% nature products
🔺special occasion 🔺P1 welcome treat: beets cake, foie gras almond biscuit and tartar
🔺P2 little dumplings with aging ham
🔺P3 Fish over curry sauce
🔺P4 cold tea with warm biscuit
🔺P5 Coffee mousse
🔺all natural wine
🔺lunch $60-75 dinner $195-210
Recommend level ⭐️⭐️⭐️
Batching up what's left of this seasons radishes and pickling them in our own rice wine vinegar. We'll be storing them away for a few months before we bring them back. Who knows what they'll be turned into for our tasting menu?
You should go here.
Sea Urchin Custard in an egg shell (cuz why not?) • Sea Scallop with fava bean and green pea love sauce • Sour Cream DUMPLINGS with 24-hour wagyu beef broth • Beef sirloin with fermented red chilli curry sauce • Buttermilk sorbet with green tea oil and candied red seaweed from Maine (I asked)
Happy birthday @pdechance! We love you!
That time @marcossanchezcooks swapped in his chef’s coat for a suit jacket... cross-training on beverage service lets him be our sommelier too! Talk about a change of pace in your daily routine; something we strive for all our staff!