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Any Reports on Sensing?

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I walk by Sensing almost every day at lunch so it is definitely on my radar. I stopped in a couple of weeks ago and asked to see their menus. I was intrigued but not overwhelmed. The lunch menu is absurdly overpriced, dinner less so. The atmosphere seemed exceedingly sterile. It is a very difficult location, so I am curious to see if they can hold out until at least the hotel part of Battery Wharf is in full swing. As of now there are tumbleweeds blowing there…

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  1. do a search on this board. there has been fairly extensive discussion on this spot.

    1 Reply
    1. re: nasilemak

      ooops... I always hate when people do what I just did. I actually did a search, but the results frustratingly included every use of the word "sense" on the board as well, making it pointless, but now a search for "Battery Wharf" did the trick.

    2. After an opening-extravaganza press dinner that was seriously mediocre, I went back fairly recently and the difference was night-and-day. Really good cooking, very interesting preparations, conscientious attention to ingredients.

      The only thing I'm not wild about is the "Snackings" platter, which still strikes me as overwrought and pretentious. Everything else I sampled was top-notch.

      (Just glanced at the menu online, and it looks like they haven't updated it to the new spring offerings. Otherwise, I would have recommended some stuff...)

      1. I just noticed that they're running a daily, $40 for three courses Prix Fixe special....It's on Hubeats.com

        1. The couple of dishes I've tried were very good, though the luxury hotel premium is pretty stiff. Likewise, the cocktails are rather ridiculously priced (most are $17). They are planning a patio that looks promising. The room is indeed a bit generic-looking modern, and not very big. Solid service.

          From my Stuff Magazine "Food Coma" column a few issues back, on Sensing's duck two ways dish: "The roasted duck breast entrée ($35) is representative: simply, exquisitely presented on a plate whose front edge twists downward like a wryly exasperated Frenchman’s lower lip. The slender teardrop of duck breast is darkly lacquered with a highly reduced sauce of duck stock, soy sauce, and star anise. A less-reduced version of the lacquer snakes artfully across the plate. The breast is counterpoised with a tic-tac-toe board of sweetly pickled parsnip strips (odd and thrilling), crisscrossed with crunchy straws of rich, filo-wrapped leg confit. As spare and self-contained as a haiku, Sensing’s duck two ways may be a splurge, but it’s also a useful reminder that — in a town where chefs often pile a dozen overly busy tastes on a plate — less can be very much more."

          http://mcslimjb.blogspot.com/

          2 Replies
          1. re: MC Slim JB

            FWIW: When I tried that duck entree, execution was off on the breast component (perfectly med-rare flesh, but with a layer of blubbery, completely unrendered fat beneath the skin), and I found the filo-wrapped confit to be overwrought in that gilded-lily Banq way.

            But it might simply have been an off-night. I hate having missed culinary haiku!

            1. re: Jolyon Helterman

              Ha! That Banq comparison is right on. But your overall experience sounds definitely off. I always wonder if the second lieutenant was running the kitchen on your night when I hear such stories. (I still think dreamily about those parsnips.)

              On the other hand, I've had the duck for two at Salts since, and I'm afraid it still blows the doors off the Sensing dish.

              http://mcslimjb.blogspot.com/