Brasstacks at the Washington Square Tavern

This past Tuesday I had a wonderful head to tail beef dinner at the Washington Square Tavern, presented by Brasstacks Boston. I've been to one of their dinners previously, and it was way beyond expectations, so I knew I was in for a treat. I was also lucky enough to wind up at a table comprised of people in the food business, so I was able to enjoy excellent conversation, as well!

Charcuterie started off the night, and we enjoyed some blood sausage, pate en croute, wild game terrine, black truffle crepinette, and coppa. Little John's bread with house made raw cow's milk butter accompanied the charcuterie, and it was all paired with NV La Maison du Cremant Rose.

The first course was raw beef shoulder and cured heart with persimmon, egg yolk, and bitter greens. This was paired with Vya Sweet Vermouth, and was one of my favorite dishes of the evening.

The next pairing was a Fisherman's Brewis, made of cod head, raw cow's milk, and dried beef, with a 2009 Chateau d'Epire Savennieres. Yum!!

The third course was a stuffed cabbage, properly garnished with sugar beet chutney, mushroom ketchup, and anchovy jam. This was paired with a 2010 Radikon Slatnick.

Next up was a bone marrow bratwurst with brown bread, fermented turnip, and cider must, paired with Berkshire Brewing Co. Gold Spike Kolsch.

The final entree was the amazing 90-day dry aged ribeye and corned brisket, with wild oyster, stout, and kale. This was paired excellently with a 2008 Chateau LaMartine Cahors "Cuvee Particuliere".

The night finished with house made hard cider and a delicious dessert, Suet Bavarian, with milk jelly and jam, apple, and Meyer lemon. Great way to end a great night!


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