Tasting Counter

Amazing meal last night at Tasting Counter! Perhaps I shouldn’t use the term «meal» here. It was the «multi-​sensory dining experience» which the restaurant’s web site accurately describes.
I am a fan of tasting menus, but in my experience, tasting menus have their ups and downs. Sure, there is always a winning course or two, but there are also «filler» courses where the chef just wants to meet the obligation of a course and so throws a precious little pile of greens onto the plate. At Tasting Counter, there are no «fillers;» every course is exciting, creative, and delicious, even the beginning and ending amuse-​bouches.
The setting is intimate — diners are seated at the tasting counter which surrounds the theater of food preparation — and all the focus is on the food. Food is cooked in the center cooking area by a team of chefs, and then each course is assembled and plated by one of the chefs right in front of the individual diner. When ready, the assembler slides the plate into its place in front of you and leans in to to tell you and your dining partner what you’re about to eat. This is interesting. The chef speaks directly to you, not to the room as a whole; each dining couple gets this audience with a chef at every course; each member of the chef team rotates to visit different couple throughout the evening. All chefs are breathless with excitement about the creations — they are loving this too!
My dining partner opted for the wine pairings and I opted for the saki pairings. As with the food courses, the sommelier visits each couple at every course and is eager to share a description and pour the wine or saki. The pours were very small so that the 10 alcohol tastings (over the 12 food courses) did not add up to sloshiness. A parallel menu of interesting non-​alcoholic fruit juice blends are offered to those who don’t want to drink. When you sign up online, you’re asked about your preferences, allergies, etc. so that your menu can be individualized for you. Someone seated next to me was gluten-​free and so they’d made special dishes for her.
CHEF PETER UNGÁR and his wife and business partner Ginhee have created an amazing experience. Chatting with us after the dinner, Ginhee mentioned that, while their menu is seasonal, components are always changing. They keep a record of what every diner has eaten so that when you come back in the future, you can have a new experience.

Much anticipated first visit to Tasting Counter this weekend.
Overall — it was excellent if a bit fish-​forward menu.
Two of us did the beer pairings and two did the wine. While the TC team did an admirable job of both, even with excellent Aeronaut beers, I highly recommend going for the wine pairings. The Somm was very well versed and the pairings were unique and delicious.
And the food… I’m posting a pic of our menu and some dishes so I won’t recount each of the twelve courses but our favorites were the lobster and the dumplings. Most surprising was the chocolate covered ‘duck liver bonbon’. Who would ever think of filling a chocolate bonbon with duck pâté’? Chef Ungar… and we’re glad he did!
If you are a party of 4, definitely request a corner at the U-​shaped counter (there are only 2!) to make conversation easier. The other recommendation is to engage the chef (s) and staff. While always pleasant and informative, they lit up when really asked about the food/​wine/​background of a dish.
That said, don’t be a jerk. This is a tightly wound ship. They have 2 hours (almost too tight) to feed and enlighten the 20 guests and then the next group comes in. Two hours sounds like plenty but, with all these courses, it flies by (well maybe not for the staff).
Tasting Counter is a special occasion (not inexpensive) tasting journey, worth the time and the expense for the true foodie. If you are at Aeronaut after 10pm, the deal of the century is the Tasting Counter ‘late night’. For $ 5 a ‘snack’ you get to try food by one of the country’s best chefs — a deal (and opportunity) no one should pass up!

I’ve been meaning to try this restaurant for a long time and with all the hype, my expectations were set. Upon booking, Tasting Counter requires dietary/​allergy information about each guest. One of my guests is an experienced Chef who has worked at Noma in Copenhagen, Eleven Madison Park NYC, Alinea Chicago, among other Michelin rated establishments– He also happens to be severely allergic to all nuts which was noted in the reservation.
Upon dining, an Asian lady served the first course and when my friend quickly noted he had a severe nut allergy the lady responded «I understand but we just want to get you all started.» When she began to describe the dish as «almond» my friend repeated he could not have it and the lady proceeded to use her bare hands to remove the item and continued to describe the dish. I was so embarrassed to have brought my friend, he personally skipped the night’s first course and nothing was accommodated for the rest of his meal.
In terms of sanitation, upon clearing the dishes one service member attempted to carry as many plates as she could but then dropped a dirty fork on a clean plate that was about to be used for serving the next course. Instead of replacing that clean plate, it was used to serve a new guest…
Perhaps I’m overly observative but being in the restaurant industry myself, sanitation and trust in the kitchen regarding allergies is first and foremost. The food was good– not better than what I’ve had at the best fine dining restaurants but for Boston, it’s good progress.
I wish nothing but the best for this establishment but surely will not return despite decent food, I can’t trust there is dignity.

There is a ton of hype around this place and it ABSOLUTELY lives up to it! Super cool format, amazing flavors, and just such a privileged experience to speak directly with the extremely talented chefs preparing your food. The menu is creative, seasonal, incredible in its range (particularly when you consider that it’s at least 50% locally sourced), and nothing but beautiful and totally engaging. On top of all of this, you don’t get the soggy pretentiousness of some other great meals in Boston for comparable price points. Bonus: killer playlist. Can’t wait to go back.

Tasting Counter was one of the top meals I’ve had in Boston in the past few years, and absolutely met or exceeded expectations throughout. Located in what appears to be a rapidly gentrifying neighborhood of Somerville, Tasting Counter is set in the back of a complex that includes Aeronaut Brewery, a climbing gym, a high-​end chocolatier, and a coffee-​roasting company. The room is modern and elegant with an open kitchen surrounded by counter seating on 3 sides, decorated with wine/​beer/​sake and lots of glassware. Front of house was friendly, professional, and detail oriented, much as would be expected for this type of establishment. Chef Peter Ungar or his sous-​chefs beautifully plate every course in front of the patrons and present them, giving every seat in the house a private dining or Chef’s Table experience. It’s truly food theater, and it was impressive to see how much detail goes into making every dish perfect and food magazine-​worthy. The recent cover of Boston Magazine pictured 9 of these dishes, most of which we enjoyed during our visit.
The menu could best be described as New American, and drew on Asian influences over multiple courses during the 12 course tasting menu. I was told that the menu changes based on availability of fresh local ingredients, and looking at a menu from the summer, maybe 25% has changed since then. Overall, we enjoyed each course, but highlights of the evening were a sea urchin custard with sea urchin roe presented in a hollowed-​out egg, a diver scallop, and the beef cap. The chefs went above and beyond to explain what went into each course, answer questions, and sometimes explain the inspiration for the particular flavor combination.
Drinks are included in the price of the ticket, and one can choose between wine, beer, sake, and juice. My girlfriend and I chose to have a wine pairing and a sake pairing. We were the only ones that evening having the sake pairing, and we were able to sample a great range in terms of style. Overall, I found the sake pairings to be the most interesting, and other than the beef course, were a better fit for that night’s menu.
Tasting Counter has a ticket system, which might turn some people off, but worked well for us with a little planning. It appears that this is the trend in higher end tasting menu establishments (e.g. Alinea, Next, even Journeyman down the street), and considering that they only have one dinner service each night with 20 diners (at least for now), it’s completely understandable that even 1 or 2 no-​shows would lead to financial disaster. Food, beverage, tax, and gratuity were all covered, and at the end of the meal we just thanked the chef and left.
Overall, Tasting Counter was awesome. I can’t wait to check it out again in a few months, when I would imagine that the menu will have changed drastically. In the meantime, I’ll definitely encourage friends to go. As we were leaving around 10pm in complete food nirvana, someone who was walking by looked in and asked me, «Was this some sort of private event?» Nope, but it sure felt like it, and in that way, Chef Ungar and his team have completely knocked it out of the park.

Utterly delightful. Went here for a special occasion and a truly memorable evening. The food was inventive and delicious, and interesting to watch the courses unfold in front of you. 12 courses! This is a gem, go before it’s impossible to get a seat.

I’ve eaten here twice. Both times the meal, wine choices, and pacing were superb. Unlike many other tasting menus I’ve had, every course was superb. The meal was remarkably consistent (and consistently excellent). The price seems like a lot, but during and after the meal it seems extremely reasonable given the quality and quantity of food and wine. It’s also very pleasant to be paid up. The fish was all perfectly prepared, I never thought that a dish needed more or less seasoning, and the flavors and the plating were clean and elegant in every single dish. The wine was extremely well paired. There was no culinary showing off in the bad sense — ingredients chosen or juxtaposed for the sake of novelty (although there were lots of novel ingredients). In this regard it reminded me a bit of Salts, which was my favorite Boston restaurant until its hiatus.
Some of the standouts include the savory paprika puff amuse bouche, the perfectly prepared trout, the marinated beets (trust me) with a Divers scallop for me (and duck breast for non-​pescatarians), the lobster ravioli in sea urchin broth with foraged mushrooms, the lovely cold Korean tea palate cleanser, the yuzu chocolate at the end. But this is just a quick scan, everything was excellent and that’s what sets this place apart. The last taking menu that I had that was so good from top to bottom was L’Espalier in the old location (and since I’ve been to O Ya, Menton, and others).
One criticism. Some jazz would be nice for the ambience. But that’s it. Go while you still can.

Probably one of the best meals I’ve had in my life. The set up is inviting, with chefs working and talking with you. A multicourse meal started and ended with beautifully crafted dishes perfectly paired with either sake, wine, beer or nonalcoholic drinks.
The menu is seasonal and changes frequently.
You buy tickets online, so there’s no check at the end and you simply get to enjoy your time with the chefs.

Best meal I’ve had since Coi in San Francisco c. 2010.
I love the communal bar concept and being able to watch the chefs in action. Unpretentious, delightful and exquisite. It struck the perfect balance between «fancy» and «unfussy». It makes white table cloths seem passé, and puts the beauty and quality of the food front and center. Highly recommend.

One of our most memorable and fun dining experiences ever.
Décor is beautiful, staff attentive, and ambiance is relaxed and exciting. Surprisingly accessible and unpretentious given the overall concept. The food was inventive and delicious. All 9 courses! And the wine pairings excellent.
I loved the surprise factor of never knowing what was coming next, yet getting to watch assembly of each masterpiece.
I admit I was hesitant before plunking down this amount of money, but it was worth every penny and exceeded every expectation. Before going, I thought this would be a one-​time experience – I was apparently wrong because I can’t wait to go back.

I go out to restaurants, A LOT. I have never experienced anything like this before. I was instantly impressed as soon as I entered the restaurant. The set up is unique and I knew it would be special. From the first course to the last, each was more amazing than the last. The pairing with the most delicious wines complimented each course perfectly. We went with a bunch of friends for a fun evening, but it would be equally perfect for the most romantic evening you would ever have in your life. I can’t wait to go back again. In fact, those plans are already in the works. I can’t say enough great things about this place. All I can say is go, don’t delay, stop reading this and just get there. Amazing. Superb. Extraordinary. Perfection. Delicious. Fun.

I was eagerly awaiting the opening of Peter Ungar’s new restaurant, the Tasting Counter. Having had a couple amazing meals at his Dining Alternative Chef’s Table, I knew his new place would be something special — and it was! 12 courses, all delicious. And the wine pairings were spot on. My husband even got chills eating one course. Plus the explanations of each wine and course made the evening a real treat. Can’t wait to go back!

I’ve never been at a restaurant where the customers spontaneously burst into applause at the end of a meal, but if you eat here, you’ll no doubt find yourself doing the same.
This place is as close as you can get to eating at the judges table on Iron Chef (minus the snarky comments), which has always been a dream of mine. You sit at a counter and watch the chef assemble twelve courses just a few inches in front of you (e.g., using a flame thrower to cook miso-​dusted salmon).
The food is top notch– right up there with the other great prix fixe tasting menus around town (Study, Menton). But what sets this place apart is the interaction with the chef. There are no waiters– you’re served by the chef himself. After every dish is served up, he’ll come around the counter and tell you little something about it. For example (s): the monkfish with milk jam fennel is roasted bone in, a technique he learned while studying in France; the top sirloin (a normally unflavorful cut) is wet-​aged in-​house, to about 33% mass reduction in order to concentrate the flavors; and the palate cleanser (schisandra berry tea) was inspired by a trip to South Korea, where he found people using the berry in a variety of applications because it has all five tastes (sweet, sour…).
We had the non-​alcoholic drink pairings, and those were pretty good too (cardamon-​orange soda, celery tonic). Only complaint is that they were a little too similar in flavor to the dishes they were paired with (e.g., the pomegranate beet sea bream was served with pomegranate beet spritzer).
The décor of the place, located next to Artisan’s Asylum, is industrial-​warm (exposed ductwork in ceilings, lounge electronica music in background). I know they think of this place as a «special occasion» place (and the $ 165 ticket (which includes taxes/​tip) would imply that as well), but it’s not really romantic enough for an anniversary. More of a make up your own special occasion (e.g., the 3-​month anniversary of Flag Day) as an excuse to eat here.
Eventually, they’ll be cycling out the menu monthly, so I can’t wait to go back (Guy Fawkes Day?). There’s room for 20 people, though there were only 10 the Saturday night we went. Free after-​hours parking in the lot on your right just after turning onto Tyler St.

I don’t know how he’s done it, but Chef Peter Ungar has taken it up a notch at Tasting Counter. We all know we eat with our eyes first and Peter consistently creates feasts for all our senses. His wine/​beer/​sake offerings are unique and adventurous. Do yourself a favor: Stop reading this and go make a reservation! You can thank me later.

YOU NEED TO GO HERE! NOW!!! I honestly felt like I completely ripped these people off getting as much food as I did for the insane quality. This place is going to blow up. You need to go before you can’t get a table for months. I don’t know what else to say but go now!

This little gem is tucked away in an artsy/​hipster area of Somerville, with a rock climbing gym, artist maker’s space, coffee roaster, chocolate maker, and brewery as it’s neighbors. The three of us walked through Aeronaut Brewing Company, and entered The Tasting Counter. Upon entering the restaurant, I first noticed the planters along the windows that were growing beautiful green and pink micro-​greens (I assume they use this in the food) and shelves of pickled vegetables and bottles of wine. The chairs were arranged a u-​shape table made of a soft slate gray stone, which encourages guests to watch as the chefs prepare each delightful plate. The seating arrangement was also fun, because I met a really cool couple sitting next to us. Overall, the interior had a clean and intimate feeling.
We enjoyed 12 beautifully crafted, imaginative and flavorful dishes created by Chef Ungar. The head chef and assistants were moving around like a well-​orchestrated dance. Watching them prepare and delicately garnish each dish was mesmerizing! I believe my favorite dish was the sea scallop, which was served with three types of citrus on a bed of avocado cream in its own shell. Other memorable dishes included the miso cured duck, fennel monk fish, Chinese berry tea (which was unlike any other tea I have ever had!) and bittersweet chocolate made with local Somerville Chocolate. Chef Ungar provided information about each plate as it was served.
The three of us selected a different beverage pairing and shared (wine, beer, and sake). I have never tasted so many sakes! It was delicious and unexpected! The beer was also very good and so was the wine. I especially liked the Jackdaw Porter pairing with the Dry aged Beef Sirloin. They also have mocktails, which I didn’t have but looked tasty. I wish you were able to mix and match each beverage with each plate, but that’s not really their thing.
Overall, the experience was spectacular! At first, I thought the price was a bit high. But, when you compare it to other 12 course menus and take into account that all beverages, tip, and tax are included, its a reasonable price for a special occasion.

I attended the opening night of the Chef Ungar’s Tasting Counter Somerville, MA location and was challenged with so many unique flavor combinations that I find difficult to express in words. My favorite offerings were a full flavor «french onion soup» amuse-​bouche, caramelly milk jam fennel monk fish and avocado cream diver scallops served in huge scallop shells. I was simply blown away. The all-​inclusive price is well worth the meal you get, in terms of amount (12 courses!), quality, and entertainment. Chef Ungar and his team performed a choreographed production that just added to the culinary presentation. Between carefully placing ingredients with forceps, torching ginger ice cream, and explaining ingredients, preparation, and beverage pairings, the group was knowledgable and friendly. My only suggestion would be for them to focus more on the beverage pairings. I chose to go with the beer pairing, being a bit of a craft beer nerd and home brewer myself. All the courses were paired with Aeronaut beers (makes sense being in the same location), but I think there could have been other local options better suited to the flavors and mouthfeel of the dishes. All in all though, a great dinner experience.

I knew I was in for an amazing meal when I was greeted with a gruyère cheese puff & blood orange mimosa. The upscale atmosphere included a mix of people all joined by the commonality of excellent food. And even though this event was a fine-​dining experience, the environment was warm and welcoming.
Chef Ungar introduced each course as it was served, often giving us insights into the items we were eating — sometimes it was about the origins of the food, sometimes it was the special elements or efforts towards preparing one of the items on the dish. Scott Weinstein, the sommelier shared his own stories with us about the wines paired strategically with each course. I was also fortunate enough to be seated facing the kitchen so I got to see all of the action — and the team worked so quickly and fluidly — it was an exercise in precision. The results of this team’s efforts were clearly visible on the plates and even better once we got to taste them.
To call this a fine-​dining experience doesn’t complete the picture. It was an evening blended with fine dining, education, and celebration of wonderful food. If you are looking for a special experience to share with loved ones, this is the one to have! It is the ultimate foodie experience!

How do you begin to describe an experience so fantastically superb? How do you describe things so gorgeous and technically exquisite? Seasoning so balanced, textures so satisfying, flavors so entertaining? Superlatives are not adequate.
I attended the December «Chef’s Table» and will, unequivocally, attend regularly for as long as I can. Chef Ungar and his efficient, talented team will are a joy to watch. And the food… the perfect wine pairings… worth every penny. I could get into all of the tastes and textures we experienced– two hors d’oeuvres, one amuse bouche, three courses, intermezzo, two more courses, finished with mignardises… but I wouldn’t want to make you jealous.
If you really want to torture yourself, view the pictures on the website or search «the dining alternative chef’s table» on youtube. Or become a fan on another notorious social networking site. You can even Chef Ungar on twitter although, again, I warn it will be torture.
Not convinced? Okay… see for yourself…
Just remember, the plates look great, but they taste even better. I am a fan for life.

I attended the Dining Alternative’s Chef’s Table in March ’09 with a close friend. We expected a good, well executed meal, what we got was beyond our wildest dreams. An 8 course tasting menu with unique and fabulous wine pairings kept us happily chatting with our 10 table mates for nearly 4 hours.
Each course was executed to perfection and the flavors were exquisite. I had not encountered such thoughtful preparation since my honeymoon in 2005 when we ate dinner at the Banyan Tree at the Ritz in Maui. The whole night was quite an experience. I am anxiously awaiting my next reservation! I can’t say enough good things about this experience.
If you’re someone who loves good food and wine and enjoys indulging your palette, you’ll not be disappointed here. You’ll come away wondering how you got to eat so well for such a reasonable amount of money!