The Table At Season To Taste

Amazing food! Full disclosure: the chef used to be chef de cuisine at Craigie on main, which I always think is overrated, and is also currently on Top Chef, a show I love (and he’s doing great on the show). So I came in with mixed expectations.
But everything was great! The best dish was the amuse bouche, a pork cheek and oyster mushroom consommé (with delicious ginger) that tastes like a really delicious phở broth (I’m Vietnamese so I’m conditioned to love anything phở-​like). The 4 courses that followed were all amazing as well, so elegant, not fussy, and so, so flavorful. I’m so happy the restaurant is steps from my place. Will stop by soon for the snack counter. Highly recommended!
Ps. I was being a total nerd and complimented the chef on his work on Top Chef, and instead of feeling creeped out he was totally gracious about it. Service was great too! Cozy atmosphere :)

Great food and atmosphere! My girlfriend & I went last night and got one of each item on the prix fixe menu.
First: octopus salad vs. venison terrine… winner: octopus
Second: sweet potatoes and oxtail vs. garganelli with mussels… winner: garganelli
Third: pork belly vs. cod… winner: pork belly
Dessert: citrus pavlova vs. chocolate marquise… winner: everyone

Giving a 5 star review for a particular item at a restaurant is something that is not uncommon for me. Giving 5 stars for a whole dining experience I feel is pretty hard to come by. At The Table, the whole experience was absolutely phenomenal. It was a very different dining experience compared to any other restaurant I have been to in Boston. For starters, the service was incredible. The executive Chef, Carl Dooley, served us each and every plate of food with a very detailed explanation of each item. He is currently competing on Top Chef so it was so cool to see him in the flesh and see how down to earth this guy is. Now on to the food. The set-​up of the meal is a prix-​fixe 4 course meal (with a few extra surprises). You get 2 options for each course, but if you are going here with 2 people, just get 1 of everything so you can try all of this amazing food! My wife and I split everything and the quality and thought that went into each and every plate was just unbelievable. Some of the highlights include the beef tongue ragu, the foie gras, the mussels and fresh pasta and of course the dessert. The concept of an ever-​changing menu is awesome and I cant wait to come back here and try new things. Thanks again for an amazing and unique dining experience!

We had the most amazing experience last week at The Table at Season to Taste. It was such a treat to see Chef Carl Dooley and his fine tuned and creative team up close working their magic. The food was phenomenal from the amuse bouche to the last delectable bite of dessert and each taste of each course in between. We split the menu down the middle to try every item, do the same! It’s a beautiful and intimate room, with an incredibly warm and hospitable ambiance. The service was excellent and staff extremely knowledgable and gracious. It felt like being in a close friends kitchen with an outstanding chef and a well choreographed team serving up really creative and wonderful food. No detail is overlooked. They’ve only be open for two weeks, so get in there before the word gets out. We can’t wait to go back. Kudos to Chef Carl and his excellent team.

We had a wonderful dinner here, from start to finish. The staff were very friendly and easy going, making the atmosphere feel cozy and welcoming. They brought over several extra small plates as we waited for our next course, which felt special — not to mention that they tasted incredible. The food had great spices and interesting combinations, and the plating was really beautiful too. It was also fun to watch them cook in the open kitchen floor plan. The dessert was my favorite part of the meal — the chocolate option was tasty, but the citrus was unexpectedly even better. Great textures, as other people mentioned too. Compared to other similarly priced restaurants in the area, this was by far my favorite!

What a delight dining at The Table. Sheer pleasure having chef Carl Dooley’s brilliant culinary skills awaken our epicurean senses again after his brief absence on the Cambridge restaurant scene.
The Table, with its friendly well-​versed staff, cozy welcoming space, amazing food and great service is a winner.
Congratulations

We had high expectations for our first visit to Carl Dooley’s restaurant based on his time at Cragie and current status on Top Chef. The space is small and very welcoming. The tables are nicely spaced and the proximity of the open kitchen is a great part of the experience. Jesse was our attentive server and the service was very well paced and was clear he enjoys being part of the team. There are four courses offered and there was a great flow and balance to the presentation and selections. There are two choices for each course and the two of us alternated our selections so we could sample all the offerings. After ordering, Carl came to the table with an amazing broth sake served in a small cup which was perfect on a chilling evening. The bread was served with a delicious swirled mushroom butter. The first courses were a grilled octopus and citrus salad and also, a terrine of duck confit and foie gras. When sharing, one expects to have a favorite that you wished you were going to eat the entire portion but we each equally enjoyed both items of each course we sampled. The second course was a roasted sweet potato with oxtail ragu and also, garganelli pasta with mussels and roasted broccoli. Both were interesting, balanced and intriguing. The third course was roasted hake or veal short ribs and the portions were substantial with elements that elevated each dish. Desserts are sometimes a disappointment but that was definitely not the case at The Table. The citrus pavlova and the dark chocolate marquise were both the perfect note to end a meal. I kept meaning to take pictures of each course but each plate looked so amazing, I started right in. I would go back tonight again if my budget allowed!

I loved everything about this restaurant! The setting is small, very personal, unlike any other restaurant I’ve eaten at. It’s intimate and you can watch the kitchen in action. Every course was amazing, and the wine pairings were fantastic. Chef Dooley is probably one of the friendliest and most approachable people I’ve ever met. We cannot wait to go back!

We live in the area and go to a lot of restaurants. This is at the top, if not the top. Everything was delicious– the terrine, the sweet potato, the pork shoulder, and the chocolate. The $ 65 four course meal is well worth it. We will be regulars.

Last night we had the pleasure of dining at The Table with Chef Carl Dooley and Robert Harris. As it was opening night it was amazingly smooth with extremely good, attentive and friendly servers and also some amazing dishes.
Being a 4 course prix fixe we enjoyed almost everything on the menu. Starting with the Terrine Foie Gras which 3 of us had, generous portion and very well made, a nice blend of flavors with the pop of cranberries and a crunch of the toasted pistachios and a nice smooth red was paired with this (Domaine De Collette Morgon). One of us did the the Octopus and Avacado, and though I did not try it I heard this was amazing, a touch of earthiness from the indian spice blend and just a little heat from the kimchee.
Second course was a choice between house pasta with mussels or roasted sweet potato with oxtail. Two of us had the mussels with house made Garganelli and we both agreed this was spot on in flavors. The bitterness that came across with the broccoli rabe worked brilliantly with the mussels without over powering them and the pasta was nice and delicate. Unfortunately, I did not get a lot of feedback on the sweet potato, I do understand however that the dish was well balanced and can definitely stand on its own.
Third course (entrée) Braised Veal Short Ribs or Roasted Hake. I had the short ribs and I will tell you this was probably my favorite course of the night, the Sausage, although not listed was amazing, it was moist and tender and with the green apple cabbage (tasted like a sweet sauerkraut) had to be one of if the the best highlights. The sweetbreads were prefect and the braised short rib was so tender. Although all the meat components are extremely rich it was balanced perfectly with the acid and sweet components of the green apple cabbage. The local hake, the first thing about this I noticed was the portion, it was about a 4oz piece of fish which is always nice to see on a prix fixe menu, the fish was delicate and cooked perfectly, buttery and melt in your mouth. Paired with a butternut curry that had just a hint of heat and garbanzo beans,
For dessert the choices were chocolate or citrus. We split down the middle and two had chocolate and two had the citrus. I had the citrus pavlova, and it was very well done. The lemon and grapefruit really popped with the tart citrus and the pavlova had a very nice crack to the outside while the middle was soft and sweet. Very well balanced and definitely a refreshing way to end a meal. The chocolate marquise, however, I did not even get to sample, this dessert was not shared at all. From my understand it was rich, full and not overly sweet. I did hear from both people that this may have been the best of the night from both of them.
Overall, I would recommend this anytime, the cost is very reasonable for the courses and experience at a small intimate restaurant. Chef Carl definitely has his handle of flavors and ingredients. And Chef Harris has found a nice hidden gem on the outskirts of Cambridge. We were all really happy with what we had last night and will be back again.

Cannot WAIT for Chef Carl’s creations!!! Yahoo! Congrats STT!

Awesome Sunday brunch!
$ 16 prix fixe two course with the option of a third course (dessert) for $ 3. Typically you have two choices for each course (and possibly a verbal special) The menu is something different each week (and likely each dish is something you’ve never had before).
Note that there are two large farm style tables, so it is likely that you will be sitting at a table with people you don’t know.
Give it a try; you won’t be disappointed.

I was searching Unilocal for something special, someplace to blow my friend’s mind. I found Table and decided to try it out. Best decision ever!
The service was impeccable and the food was to die for. We went for Sunday brunch and they had this amazing cream of broccoli soup with brussel sprouts and carrots as garnish. I have never tasted such refined delicious cream soup before. The main course was bread pudding, poached eggs and gravy but it was the fruit ceviche that really made the dish remarkable. My friend was even able to get a sample of it after the meal, when she talked to the chef about the dish!
Overall probably the best brunch spot in the area.

This was one of the best restaurants I’ve ever been to — so it’s unfortunate that it’s only a pop up! The attention to detail was truly impressive, and the rusticity and flavor of each of the dishes was stellar. I’d recommend this hidden gem to anyone.

Made it out to this sweet little spot for their 2^nd week serving a $ 19 prix-​fixe brunch. They’re still working out the kinks, but the fook was pretty darn fab. My meal was a cream soup topped with bacon, huevos rancheros and churros with two dipping sauces. The soup was rich and smooth, and when you had a bit of the bacon topping in your mouth with it, quite lovely. Weirdly this was the one course I wished was much smaller. That much cream soup 1^st thing in the morning? I got sloshy belly.

I really wish I wasn’t divulging this secret, but I had such a great experience that I don’t want to deprive the public of good food. While you normally have to have a reservation for 10 – 20 people, they allow you to make smaller reservations during restaurant week.
Knowing this, I immediately called the restaurant to secure two spots for me and my boyfriend. When we arrived, we were greeted warmly and noticed two tables and a kitchen. That’s it — that is all there is. Each table seats around 10 and while the table height doesn’t give you a good glimpse of the cooking action, you can always peer over creepily from time to time.
Onto the food. There were 2 options for each appetizer, entrée, and dessert so my boyfriend and I split everything. To start, we had the parsnip potage and gougeres — both fantastic. My boyfriend said that the potage was never-​ending and was actually pretty full afterward. The gougeres was absolutely delicious — stuffed with goat cheese and a pumpkin slaw on the side. For entrees, we had the seared chicken breast with confit thigh stuffing and the seared halibut. My boyfriend said it was the best chicken breast he’s ever had — extremely moist and flavorful. The brussel sprouts were an excellent complement. The halibut was perfectly cooked and seasoned and the carrot purée and roasted cauliflower also paired deliciously with the fish.
Lastly, we had the Taza chocolate fig cake and the orange thai basil panna cotta. I’m not a huge fan of fruit cakes or custards, but my boyfriend enjoyed the chocolate fig cake and I scarfed down the panna cotta. The panna cotta was more dense than what I’m used to, but I actually really liked it. It was creamy and custard-​y with a citrus-​y tang and a slight hint of basil. A perfect end to our meal. Now, I’ll just have to wait until the next restaurant week or find 8 other friends and drag them with me.

Went on a Saturday night for their 3 course tasting option w a group of 6, 3 couples. We shared the table (they have a small space — two long tables) w half the area being the kitchen.
So the idea was that it’s a 3 course price fixed menu w two options for each course. They also have drink options and a wine pairing option — 3 course was $ 34 and wine pairing was $ 19 for 3 nearly full alcoholic beverages paired w each course.
All 3 couples got each option and shared.
Bottom line: all the food was great. Really well flavored and mixed well. For the value, it was much better and even a bit more food than I expected. We were all really happy — and most of us are more than a bit snobby about food.
My favorites were the curried roasted pumpkin and apple slaw of the appetizers, spicy carrot purée and hazelnut bagna cauda, and chicken of the entrees, and the pistachio ice cream was incredible. The chocolate fig and spice cake was interesting — not chocolatey enough for me, but the figs added a nice natural sweetness that was good.
And the service was stellar.
They have a number of options, including an 8:30 5 course option for $ 50 each. Also, they have an option where you can rent the whole place, pay like $ 80 per person and it seems make any menu you want. Also, they mostly do banquet stuff — and I’m definitely checking them out for my wedding.
If we lived closer, would definitely go back. A lot

I have so much love for the brunch here I’ve been here twice, two Sundays in a row. This is something I don’t normally do.
With two large farm style tables with seating of 10 on each and the kitchen within feet of you, you have a sense of being in the chef’s home for meal he’s made for you. You hear the back and forth between the serving staff and chef, and can have a direct conversation with the chef for any special dietary needs or asking what’s in this fantastic dish.
The brunch is a three course meal (starter, main dish, dessert) and choice between two items for each course. The reason for the repeat visits is that each week it’s different and thematic. The first time it was Mexican, the second time it was Brussels. Both times it was incredible. The ingredients are local and fresh. The dishes are well prepared and presented. The standouts for me have been the soup, chicken mole, and custard flan on the Mexican inspired menu and the seafood soup, the fennel sausage, and ice cream and cookies in Brussels.
Seating is first come, first served, so it is possible you may need to wait, but if you’re not in a hurry it’s worth it.
Can’t wait until my next visit!

As others have mentioned, I almost don’t want to review this because I don’t want other people to know it exists. The Table at Season to Taste is AMAZING.
Normally, you need 10 – 20 people to book the restaurant for the evening, and we’ve had trouble getting that many folks together, but recently, The Table started doing brunch which is first come first serve and does not have a minimum person requirement. It opens at 11 and we got there at 10:58 to find that we were joining about 16 other people already waiting in line, and for good reason!
We sat down community table-​style (there are two tables that seat 10 each, and immediately behind the tables is the kitchen). The menu, which changes week to week, was amazing. Chicken and Chorizo gumbo, winter vegetable salad, chicken and waffles, brisket and grits, brioche bread pudding and amaretto ice cream were our options for first, second, and third courses.
Each course was stunning. Flavorful, beautiful, just perfect. I was so full by the end of the second course but had to make sure I tried the brioche bread pudding, which was to die for. The best part, other than the incomparable food, was that the whole thing was only $ 19. I was floored. You walk into any old brunch place and you end up paying that much for generic quality food, whereas this was fresh, innovative, and delicious.
I can’t recommend it enough, and I know that if I ever need a caterer or a larger dinner reservation, Season To Taste is where I will be headed, and you should too!

Absolutely awesome :)
Friendly and interactive. Great food and sharing of knowledge. Definitely more of a feeling of going to an enthusiastic chef friend’s house than to a restaurant.
Thursday nights are themed dinners with special guests, Wednesday nights are a combination cooking class starting off with some hands on preparation in the beginning and transitioning to a seated dinner.
Our first time here was for their Meatcentric dinner and it was an amazing experience. On one side of the table was Andy Carbone, who supplies nearby restaurants with locally raised meat, and on the other was Gus Hanson, a local cattle farmer. We were actually sitting next to the person who had raised and brought to market the beef that we had in front of us.
Here’s the menu from the Meatcentric dinner:
Nantucket Bay Scallop and Crunchy Pickled Beets Crudo
With Crispy Parsnips on the Half Shell
Crystal Clear Beef Consume with Roasted Marrow Bone
Oyster Mushroom and Quail Egg Ravioli
Hanson Farm Beef Duet
Red Wine Braised Short Rib with Horseradish Gremolata
Horseradish and Herbed Stuffed Rib Eye with Red Onion Jam
Seasonal Farm Fresh Vegetables and Pommes Anna
New England Cheese Board with House-​made Jams and Crisps
Sauterne and Cinnamon Poached Pear Stuffed with
Highlawn Farm Creamy Ricotta and Candied Hazelnuts
Here’s the menu from the «Fun With Lobster» class we went to:
(side note — Robert the chef is an enthusiastic licensed diver and dives for his own lobster)
Amuse-​Bouches at The Counter
Wellfleet Oyster Apple Cider Mignotte Toasted Bread Point
Grilled Japanese Eggplant Stuffed with Oven Dried Tomatoes, Yogurt and Sage
Fisherman’s Soup
Croûton, Rouille and FiddleHead Tomme
Brioche Stuffed Farm Fresh Egg
Chanterelle, Grilled Scallion and Frissee Relish
Butter Poached Gloucester Lobster
Caviar Beurre Blanc Ginger and Carrot Reduction,
Saffron Roasted Turnip and Brussel Sprouts
Petit Pommes Anna, and Chervil Salad
Madeline with Balsamic Caramel, Hot Taza Chocolate and Sea Salt