It was an honor to be invited to a private grand tasting dinner one week prior to the opening of Tuscan Kitchen's new location in Burlington, MA. Over the past couple of years, the location in Salem, New Hampshire has more than thrived! The Burlington location opened at 24 New England Executive Park on October 29th.
Owner and Chief Food Taster Joe Faro is not only an extraordinary businessman and dedicated artisan Italian foods enthusiast, he is truly a great human being. After the amazing dinner was over, I had the pleasure of chatting with one of Joe's employees, a young server who not only has learned how to make bread, gelato, and pasta by hand, but lit up with excitement when discussing the philanthropic nature of his boss. He spoke of how they are both from Lawrence, attended the same private school (years apart) and that Joe now sponsors the tuition of two children attending his alma mater as long as they keep a "B" average. He also takes the students to lunch every month without fail. Faro shows the same commitment to his team.
You are truly in for quite the experience when visiting Tuscan Kitchen and Tuscan Market in Burlington. Service was impeccable. The space, which seats over 530 inside and over 100 outside, was gorgeous with dark wood and dim lighting in the dining areas, an open kitchen where you can watch the magic behind handmade pasta, breads, Italian cheeses and pastries. The cafe/market area in the front of the restaurant boasts many artisan products including whole dried herbs, balsamic vinegars, olive oils, cured meats, cheeses, and so much more from regions like Tuscany, Bologna, and Napoli.
On this particular evening, my pro camera was actually dead so for pics of the antipasti, primi, and secondi, freelance journalist and our table guest, Rachel Lebeaux (@RachJournalist), a freelance writer/contributor for Boston Globe, Serious Eats, and TableCritic and an all around fun gal, gave me permission to use her photos. All other pics are my own.
Upon arrival, we were greeted with a glass of prosecco and delicious hors d'oeuvres.
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| Serving Parmigiano Reggiano with balsamic vinegar |
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| Octopus crostini |
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| Butternut squash, Parmesan, and Balsamic vinegar drizzled crostini |
Before entering the formal dining room. We were seated in the bar area where we enjoyed affettati misti while admiring the grand wine cellar behind glass and the nitrogen wine preservation system allowing Tuscan Kitchen to serve high end wine by the glass.
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| Wine cellar (above) and nitrogen wine preservation system (below) |
Affettati Misti
Housemade porchetta, Fig jam, 24 month Prosciutto di Parma, Parmigiano Reggiano, local truffle honey, Housemade burrata, and Artisan stone hearth breads.
Antipasti
Crostini di Granchio
Wild caught Jonah crab, Grilled ciabatta, Semi roasted tomatoes, Pickled mustard seed
Tonno Crudo
Navel orange, Calabrese peppers, Crispy prosciutto, Extra virgin drizzle
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| Photo Credit: Rachel Lebeaux |
I have become a fan of Jonah crab over the last few years and see it on menus around New England regularly. The Jonah crab (native to the Atlantic waters off of Massachusetts, Rhode Island, and Maine) delivers a sweet, delicate, almost flaky claw meat that plays well with many ingredients. I really enjoyed TK's preparation with the mustard seed adding a brilliant acidity.
Primi
Canneloni di Vitello
Thin sheets of Rosemary pasta stuffed with slow braised veal breast, Wilted spinach, and Tuscan bean mista
Truffled Mascarpone Gnocchi
Wood roasted mushroom, Fava beans, Shaved Pecorino tartufo
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| Photo Credit: Rachel Lebeaux |
It's always a pleasure when gnocchi is made lightly, does not stick to your hard palate or in your molars. TK serves a slight gnocchi that does not loose the heartiness you expect from the potato pasta, but also does not leave you too full and keeling over. The rosemary canneloni was also light and filled with shreds of juicy veal.
Secondi
Pan roasted cod steak
Rock shrimp, Sweet pea saffron risotto, Herb leek butter crust
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| Photo Credit: Rachel Lebeaux |
I must say that cod is one of my least favorite fish. It is difficult to avoid living here in New England, but Tuscan Kitchen serves a great cod dish elevated by herbs and wonderful flavors.
Filetto di Manzo
10 ounce wood grilled filet, Caramelized garlic "Riduzione", Truffled Parmigiano fingerlings, Brussel Sprout & Pancetta slaw
Dolci
An assortment of luscious Italian pastries and house made gelato ended the night on a perfect note.
The gelato alone was impressive with each flavor creatively decorated!
Head over to Tuscan Kitchen and Tuscan Market Burlington for a slice of Italy and perfect hospitality!
