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L'Espalier Mon. wine dinner


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L'Espalier Mon. wine dinner

Joanie | Aug 6, 2002 09:34 AM

Thought taking advantage of the four course $40 wine tasting would be a good time to go back to L'Espalier. This is NOT your typical L'Esp. experience. We get there a couple minutes after 7, they ask how many in our party, we say 5 and he asked if we all wanted to sit together. No, we'll each take a separate table. The place was packed and they're running around trying to figure out where to put us, as if I hadn't made a reservation 3 or so weeks in advance. They were gonna squeeze us onto a little table but then asked two other people to move so we had a small corner table jammed with wine glasses. We also had their bread that didn't get moved. I asked one of the waiters for new bread and butter, we just got the butter and made do with the leftover bread. We'd walked in with our 1st glass of wine and the first course came immediately. They poured the 2nd glass of wine, not saying anything about it but eventually the guy in charge came in and gave info on what we were drinking. We asked for more bread and were told that wasn't possible. I'm not sure what the deal was, it became a joke at the table. The first two courses had white wine and the 2nd two were red, which I actually drank. I have a hard time with red wine but I wasn't gonna rock the boat asking for all whites and was glad to know I could drink some red. The food was all okay and the small portions filled us up, not as good as a normal dinner tho. The final course was cheese (with bread we had to use very sparingly) and altho there were desserts listed with no price, we just stayed with the basic offerings for $40. It was pretty crazy and a mish mash compared to what it usually is, but we had a really fun time. This is what was served:

Baby artichoke, roasted eggplant, zucchini & roasted red peppers w/ 2000 DeFalco, Greco di Tufo, Campana

Prosciutto-wrapped sole w/ saffron cream, toasted almonds and breadcrumbs w/ 1997 Ronco del Gnemiz, Tocai, Friuli

Veal and fontina canneloni w/ fresh tomato fondue w/ 1999 Villa Rizzardi, Poiega, Valpolicella

Pecorino senese, sottocenere al tartufo & gorgonzola w/ 2000 le Croti, Chianti Classico

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