Full tasting menu, complete with a white truffle supplement and tour of the kitchen. The entire brigade cleans down the kitchen afterward for classic esprit de corps. Service was crisp from what arguably was a young staff. I think this proves that you don’t need 20, 30, 40 or 50 years’ experience to run a successful and efficient dining room. What you need is a willingness to work and to be the best, yet understand your limitations and find other staff to compliment your own shortcomings. I had touches at the table by just about every staff member that evening, even other servers from other tables; never hustled or disingenuous. Even the bussers cleaned tables quietly and efficiently. No finished dish sat on my table for more than 30 seconds and whoever was within walked distance cleared the plate; restaurant manager to busser. Excellent service and attention to detail in the front of house.
The highlight of the night had to be the presentation and selections of the truffles. Four oversized white truffles were presented in a large lacquered wood box, a true present to the eyes, nose, and eventually the palate. Bravo. The wine pairing was also spot on, with insightful and helpful comments from the staff about potential wine options with each course. Again, high marks.
One mis-step not on the menu below, the gnudi bonus course. I have to mention it, because the staff asked me about the dish. The gnudi was the least well thought out of the courses. The gnudi itself was well seasoned and cooked. The issue was the amount of other items on the plate that seemed not to have a clear direction or design to complement each other. As I've mentioned before, Italian food is simple and the more simple, the margin of error increases. If the gnudi dish was treated as beautifully as the hare or lamb, the meal would have been flawless.
I look forward to my next trip to Boston. I'd eat at Menton without hesitation. Easily, the best meal of the year and the best service.
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