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15th wedding anniversary coming up next week, need someplace special

d
devilham Jul 7, 2010 12:23 PM

The title says it all, we are in the Boston area, and would like to do something memorable for dinner....any suggestions?

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  1. m
    mbasnack RE: devilham Jul 7, 2010 01:28 PM

    I'd highly recommend a tasting menu somewhere. Clio or Craigie on Main would be my two recommendations- though, from what I've read, Menton might fit the bill?

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    Craigie on Main
    853 Main Street, Cambridge, MA 02139

    Menton
    354 Congress St, Boston, MA 02210

    6 Replies
    1. re: mbasnack
      e
      EatPayLeave RE: mbasnack Jul 7, 2010 03:48 PM

      I like Clio a lot and will second that...great food, romantic...call ahead and tell them the occasion & ask about one of the little tucked away tables.

      Another good option is Dali. Very romantic, fun, great tapas menu for sharing and the Sangria never gets old. I would call to ask if you can get one of their tucked away tables...the ones with the curtains next to the chairs. Plus, I doubt you've ever been to a restaurant decorated quite like Dali.

      Oleana is also in Cambridge. Chef Ana Sortun is amazing and the patio would be a great place to enjoy a warm, summer, anniversary-night. Make sure to call for reservations.

      BTW, congrats on your 15 years together...fabulous!

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      Oleana
      134 Hampshire St., Cambridge, MA 02139

      1. re: mbasnack
        d
        devilham RE: mbasnack Jul 11, 2010 07:26 AM

        well, I decided on Craigie on Main, I have a 6:30 reservation, at what is described as in the main dining room, but at a high table? Sounds like the bar to me, but I specifically requested NOT to be at the bar, and was assured it was not there....anyone sat at the 'high' tables?

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        Craigie on Main
        853 Main Street, Cambridge, MA 02139

        1. re: devilham
          d
          dfan RE: devilham Jul 12, 2010 09:44 AM

          The high tables are indeed in the main dining room, not the bar.

          I'm not sure what their purpose is, but they're perfectly fine.

          1. re: dfan
            t
            T.Clark RE: dfan Jul 12, 2010 10:15 AM

            I would disagree that they are perfectly fine. I wrote this after my anniversary dinner there:

            We made reservations two weeks in advance and were disappointed to be sat at the high tops in front of the kitchen. Definitely got bumped from the main dining room. I did not find it relaxing. If the circumstances were different (i.e. a casual dinner with friends) I wouldn’t have minded so much.

            http://chowhound.chow.com/topics/5816...

            1. re: T.Clark
              invinotheresverde RE: T.Clark Jul 18, 2010 11:28 AM

              Two weeks in advance isn't really that much in advance. You probably didn't "get bumped", they just probably had no tables left in the main dining room (though it would've been nice had they told you that upon making your reservation).

          2. re: devilham
            greenzebra RE: devilham Jul 12, 2010 10:21 AM

            I've sat at those high tops in the main dining room, and at a regular four-top in the main dining room, and I liked the high tops better. You can see the open kitchen much better from the high top, which appealed to me.

        2. d
          devilham RE: devilham Jul 18, 2010 10:30 AM

          Well, we had our dinner last night, and what an amazing experience. First off, the high top seat we got (that I expressed some concern about) were actually perfect, preferable even. They were in one of the corners in the main dining room, and gave a great view of all the action.

          Our table (as others have said is done) had a card signed by the chef congratulating us on our anniversary, a nice touch and something to keep in a photo album or some such thing to remember our dinner by. A complimentary cocktail (I believe it was called the 1771) was sent to our table that was just citrus-y and delicious, like amazing grapefruit juice.

          First course was a trio of amuse bouche, a calamari noodle (I think the noodles were really just squid tentacles!!!!) in nauc chom (sp?), a riete of blue fish, think a pate, with caviar, and lastly a tiny golden fish cake (of what type I can't recall) in a squid ink sauce....all 3 were simply outstanding.

          Next was a striper ceviche.....just crisp tasting and wonderful. After that a fish dish of some kind of Hawaiian fish that I can't recall, but it was very tender and moist with a nice char on it, in a wonderful broth that was poured tableside.

          Then came a tagliatelle pasta with pork confit and a crisp piece of pig skin. Oh my fucking god I love pigskin, enough said. After that we were served some grilled pork bellies, which were wonderful, and in some sort of sauce, but to be honest this is two hours in and I am now a bit in my cups as they say, so I can't quite recall it at the moment!

          Last main course was brought out personally by the chef, again, I know this happens for special occasions here,, but it still was a nice touch.....damn Tim is young for a chef so skilled! We were presented with a lamb chop in sauce, and a confite of lamb tongue. The lamb tongue, at first bite, seemed to lamb-y for my tastes, but as you continued to eat, with all the other ingredients, you saw the balance, and it turned out to be one of my favorite dishes. The lamb chop was cooked as near to perfectly (if not perfectly!) as anyone, anywhere could do.

          I don't have a sweet tooth, so at the start of the meal I asked if the chef could provide me with something savory (such as a cheese course) for the finale, and he was happy to oblige. So after a sorbet (wifes: strawberry, mine: blackberry......and not very sweet, so it was obvious the chef had me in mind with the choice of sorbet), which was just lovely I might add (I said to the waiter, it tastes just like ground up fruit that's been frozen, mostly because it's ground up fruit, that's been frozen. hehe), I received an awesome cheese course with three lovely cheeses served with things like honeycomb, and awesome bread, while my wife had some sort of custard of which I don't know the name of, but she said was simply perfect.

          Thank you chowhounders for pointing me to this place for our special evening, as it was probably one of the finest dining experiences of my life. Hat tip to the wait staff there as well, who were all top-notch professionals, every last one.

          1 Reply
          1. re: devilham
            invinotheresverde RE: devilham Jul 18, 2010 11:30 AM

            Thanks for reporting back. Sounds like you had a great meal!

          2. k
            kimfair1 RE: devilham Jul 18, 2010 07:54 PM

            Sounds like you had a great time at what is my favorite restaurant in the Boston area! I have always enjoyed the tasting menu there, glad you went that route!

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