L'espalier
Tuesday 04-12-2011
Boston, MA
There was no restaurant I was more excited to visit on my recent trip to Boston than L'espalier. It came highly recommended by multiple friends native to the Boston area. Lead by Chef Frank McClelland, new Chef de Cuisine Shane O'Neill, and pastry chef Jiho Kim, they produce "sophisticated and modern New England-French cuisine, with an emphasis on artisanal and New England ingredients."
L'espalier offers a Three course Prix Fixe Menu, Seven course Degustation Tasting (or Vegetable )Menu, and a Chef’s Tasting Journey of eleven courses. Below is the Chef's Tasting Journey.
AMUSE BOUCHE 1: ________
CLEAR MANHATTAN: bourbon, vermouth, bitters
AMUSE BOUCHE 2: _____________
BREAD OPTIONS: Multi-Grain, Pretzel roll
ISLAND CREEK OYSTER, cucumber foam, American caviar
BUTTER-POACHED MAINE LOBSTER, sweet pepper emulsion, pear-ginger mousse, Siberian caviar
PRESERVED LEMON RISOTTO, garlic chips, maple water, shad roe
SEARED HUDSON VALLEY FOIE GRAS, almond cake, salted caramel, green almond milk foam
INTERMEZZO: sweet linguini?, shot of _____ with _____ sphere
ATLANTIC STRIPED BASS, Pat's littleneck clam, roasted leeks, shallot puree, German Osetra caviar
VEAL SWEETBREADS, confit ox tongue, pickled shimeji mushrooms, cauliflower puree, horseradish cream
ROASTED SQUAB, truffle sausage, spring onion puree, radishes, poached green garlic
HERB-CRUSTED LOIN OF LAMB, white asparagus, potato and butter truffle emulsion, black trumpet mushrooms
SELECTION OF CHEESES AND CONDIMENTS
(packaged to-go on our request)
COCONUT SORBET, *** 
CHOCOLATE SPHERES, chocolate truffle, white chocolate kiss
COCONUT MACAROON
VERDICT:
The chef's tasting journey highlights the fine detail and thought process that goes into each of the dishes presented. It was a well-balanced meal with high quality, seasonal ingredients. Suprisingly, the highlight of the night was the dessert tasting offered by pastry chef Jiho Kim. He combined classic ingredients with cutting-edge molecular gastronomy to create a variety of flavors and textures. Overall, this was a truly impressive meal that ranks amongst the best I've enjoyed.
