549997 Tue Aug 19 07:41:38 -0700 2008 5 12 Boston Area 0 3968734 David Punch is the talented chef at Ten Tables in JP. Avoiding RW this year, my girls decided to hit Ten Tables instead, where we wouldn't be rushed, we could order what we wanted and we know we love it. I do believe it was the right decision. While everything was good, the standout of the night was the pork chop with corn, edamame and Ben's wild mushrooms succotash. The pork must have been brined, and was at least an inch and a half thick. Perfectly cooked until just a little pink remained (which is how I like my pork these days) it was plated simply with the veggies which were perfect summer fresh and larded with just a little bacon. I never thought I'd eat it but woop, there is is! Friends both had steak which was served with decadent mashed potatoes. We also tried the antipasto plate which they are experimenting with -- our waiter asked if we wanted two portions for the three of us (it was nice he never pushed us to up it to 3) and it was just the right amount of food. Featured house-made pork rillettes, salumi, eggplant caviar, white bean puree, roasted peppers, gorgonzola, some marcona olives. Really good. The service was the other factor which made it such a nice night. Our waiter brought us a nice half-glass / taste of rose while our red wine from the Venetto was being chilled down a little. The amuse was a melon mimosa. When we dithered over choosing desserts, Punch brought out the third for the table. He doesn't know us from Adam, but if this is the way he treats all his guests, he's got the hospitality thing down cold. Total was a reasonable $60/head after tip and tax, so I thought that was extremely fair. Certainly a better value than most of the RW meals I've been reading about. The only downside is it gets HOT in that little open kitchen space. And yes, it's just ten tables so it can be a struggle to get in. Well worth the effort though. Tue Aug 19 07:41:40 -0700 2008 10232 yumyum 1 3968821 Thanks for the nice report, Yum Yum. 10 Tables is among the best we have. They grill meat and fish very well. They really let the quality of their ingredients sing here. I've had their charcuterie plate, which is great but always thought that a little vegetable matter would make it even better. Also nice to see a place that properly cools red wine. Room temperature for wine does not mean 85 degrees in the summer! Tue Aug 19 08:08:15 -0700 2008 3968734 13803 gourmaniac 1 3969680 Concur on the pork chop, as does a colleague who had it last night. Last Wed., 4 of us scored a 6PM reservation for the PF menu & were happy to be seated at the only round table in the back left corner. What we ordered: Appetizers - salad with leaf lettuce, fresh strawberries, feta cheese, and candied pistachios - salad with assorted fresh sliced tomatoes, diced watermelon, sprouts, and sardines - warm minestrone soup with assorted vegetables and pesto - skewered baby octopus with kale and salsa brava Main Courses - bluefish with summer squash puree, garlic croutons, and cucumber yogurt - pork chop with corn and lima bean succotash - hanger steak with mashed potatoes and diced fresh tomatoes Desserts - Dark chocolate terrine with thai basil ice cream - Caramelized creme catalane with cornmeal cookies - Almond brown butter cake with fresh peaches, whipped cream, and toasted almonds Liked everything, but found the blue fish a little too fishy tasting for me. The pork was a big meaty, moist chop lightly seared on the outside, pink on the inside, but the succotash was what really caught me. Nothing like any of the bland variety I've had before. It was creamy, tangy(a ?citrus/vinegar-sour) hint w/a little kick of something hot/spicy. I think I also detected savory bits of ham. Others can expand on the rest. Tue Aug 19 12:34:34 -0700 2008 3968734 12889 Taralli 2 3969760 Funny Taralli -- I went in hoping for the buefish as I've heard it's particularly good at this time of year. But it was swapped out for a different fish prep that wasn't as appealling. I was more than happy with the pork. fyi ... there is a recipe on epi for corn with creme fraiche which has a similar tang, and my dish definitely had bacon/lardons. Crazy plate-licking good. Did you like the chocolate with thai basil? It also had sea salt, one of my fave combinations. My DCs didn't love it but they did love the creme catalane. Tue Aug 19 12:56:08 -0700 2008 3969680 10232 yumyum 3 3969846 Yes, really liked the c w/tb & loved the catalane w/all that caramel, crunchy on top & liquid on bottom. One found c w/tb's dark chocolate foundation too rich. Another 2 thought the almond brown butter cake too dry, but my piece was soaked with peach juice & full of crunchy nuts - only prob was I & another are allergic to fresh peaches. I fared better, having taken an antihist b4hand. Tue Aug 19 13:25:26 -0700 2008 3969760 12889 Taralli 1 3982310 We went to ten tables last night for the first time, and I think I have a new favorite restaurant. We had heard about if for a long time but never made it in from the 'burbs until now. We'll be back. We did the tasting menu, and it was really impressive. Amuse was a sparkling melon soup -- very tasty and fresh, if a little sweet for me. Others loved it. First course was a tomato salad with watermelon and an anchovy. Basically, this is what a tomato should taste like -- a huge slice of beefsteak with just the right acidity. Watermelon was a nice touch, as was the annchovy (always a favorite). Two entrees were from the menu, but terrific. First was the bluefish with squash puree and yogurt -- delicious, and I'm not usually a bluefish fan. The yogurt was a perfect coutnerpoint. Really nice. I mean, "wipe the plate clean with bread when my wife's not looking" nice. Second was the pork other have raved about and I agree -- perfectly cooked. And the succotash was addictive -- I thought there was ham in it, rather than bacon, but haven't checked. Before dessert, they brought out spoons full of peaches and machego for the table, with a hit of chili oil -- nice taste contrast with a surprsing kick. They served two desserts -- one was the chocolate terrine with basil ice cream. Very rich and a nice contrast. The other (my fave) was a semifreddo with blueberries - delicious. Service was outstanding. We were an early table but never felt rushed. I was the only one who didn't choose the wine pairing, and with dessert, the server brought me a complimenary glass of the white served with dessert -- classy touch. All in all, a great evening -- If ten tables was in my neighborhood, I'd be there all the tiem. I'd be broke, but I'd be happy. Sun Aug 24 08:19:24 -0700 2008 3968734 11430 jdoc