We used to be regulars here, back when andy and jason were the primary chefs. now jason is doing a great job as the head guy at Gargoyles in davis square. i am happy to say that andy has downsized his multi-restaurant life and tremont 647 is really excellent again. his sous is marco ,argentinian, and he seems very talented and will be doing a great deal of the new menu, which will be coming in next week.
last night: we began with an unusual app of a lobster/white bean ragout- with many wonderful 'things' in it.very reasonably priced at $10 i thought. and a fine salmon chowder.and 'bacon for the gods' which was very interesting but a bit much on the richness scale for me.the pork carnitas were unusually crispy and meaty. succulent. nice avocado side but boring skimpy chorizo quesadilla. andy's signature banana wrapped chilean sea bass was, after having had it these past 9 years, better than ever. i scraped up EVERY bit of sauce from the inside of that packet!! the coconut ginger creme caramel was delicious. love the sides options there and the stir fried pea tendrils are always great. the margueritas and red wine choices were exc. as always. our only HUGE
disappointment was that the wood oven has been removed (made things too hot) and so that FABULOUS crispy flat bread is no more. i guess the plus is that now we won't get filled up on it before the 'real food' comes.
the staff was friendly and smiling warm as always.
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