It’s been a glorious week of warm weather. I’ve been thoroughly enjoying going out without my jacket and even (yesterday!) putting on a spring dress and walking to work outside. Beyond the weather, I am absolutely LOVING the spring ingredients I am seeing on menus, like asparagus, ramps, green garlic, and morel mushrooms. After such a harsh, harsh winter (our house finally got “put back together” after it was ripped apart to address water damage from ice dams), it’s most certainly a very welcomed change.
I had a wonderful opportunity to taste Cafe ArtScience’s new spring menu recently at a press dinner. It was my second time having dinner there. The first time was opening week (day 2!), when Bryan and I stopped in on a whim after our SCUBA diving course ended early. Even then, we were extremely impressed with the quality of the food. Despite the fact that I didn’t have my camera with me that evening, I still felt compelled to publish a post about the meal with just my iPhone photos because it was worth sharing about the meal.
This time, I was able to return with my own proper camera, and even catch a bit of daylight for some of the photos.
The food was excellent. Kudos to Chef Patrick Campbell (No. 9 Park, Eastern Standard), who has put together an impressive menu that is consistently executed well. The food was so good, in fact, that I invited Bryan to come back with me the following week. We ate at the bar the second time, enjoying yet another great meal (detailed mostly via a series of Instagram photos). Bryan went so far as to say that the fried chicken at the bar is the best one he’s ever had in Boston, almost rivaling his favorite fried chicken in the world.
In general, I am very impressed with both the food and cocktails here. The level of quality is extremely high. Everything is just really good. Better yet, there’s validated parking in the garage for only $1/hour. For all these reasons (and the fact that it’s in my home city), I have a pretty good feeling that we will be visiting Cafe ArtScience a lot more down the road.
Here’s a look at the spring menu!…