Teas are “steeped to perfection” by Cynthia Gold, the tea sommelier. A particular highlight for Crazy Egg was a hand-sewn white tea blossom, brewed in a wineglass. “As the blossom unfurled, a layer of lavender, then jasmine, and finally amaranth was unveiled.”
The tea sandwiches are lovely, though perhaps eclipsed by the cheeses, which are “nothing less than wonderful,” Crazy Egg says. “The standout for me was the Gouda made by a woman who moved from the Netherlands to Wisconsin and started making cheese. Think of your regular Gouda, deepen the flavor 10 levels, and add a spicy/peppery finish.”
For more on this afternoon tea (served every Saturday and Sunday from 1:30 to 3 p.m.), read the full report.
L’Espalier [Back Bay]
774 Boylston Street, Boston
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