Deals & Events
Reserve Now: In-Demand Events Up Ahead
From a visiting NYC chef to a day of encompassing food and beverage education, three Boston restaurants are hosting some unique one-off events in weeks ahead that are likely to sell out fast. So in the interest of time: read, then reserve. You'll thank us.
Gramercy Tavern comes to Clio. Over the last few weeks we've been buzzing about the arrival of a Harvard Square Shake Shack, the fast-casual burger brand from Union Hospitality's Danny Meyer. But now it's time to move up the food chain: to the group's iconic fine dining destination, Gramercy Tavern. Chef Michael Anthony will trade NYC for Boston on Wednesday, January 29, visiting Clio for a special seven-course dinner celebrating The Gramercy Tavern Cookbook. (Guests will also get a signed copy.) Expect favorite Gramercy dishes like red kury squash soup with lobster and duo of lamb, braiased and roasted, accompanied by Clio standouts like foie gras laquée milk & honey and pickled hon-shimeji mushrooms. It's the best of both urban worlds. Reservations ($135/person) will fill up fast (617-536-7200).
Eastern Standard hosts day of in-depth education. Day-long seminars are the bane of the office drone's existence. But for the foodie? That's a different story. From its innovative staff book club to a director of talent that is entrusted with finding experts in, well, everything (30 Under 30 honoree Molly Hopper Sandrof) Eastern Standard is a bistro full of industry brainiacs. They'll share their knowledge during a day of "Standard Education" on Saturday, February 8, letting guests learn from members of the ES team in their area of expertise: from "Demystifying Sherry" with Jackson Cannon, acclaimed bar director of ES and The Hawthorne, to "Cheese as Desert" with buyer Matt Baum. The day is full of $40, 50-minute classes from 11 AM-5:20 PM, and you can browse the full schedule here.
Island Creek Oyster Bar launches "Merroir & Terroir." Prepare to slurp down an education with Merroir & Terroir 2.0, a quarterly series that Island Creek Oyster Bar launches on Sunday, February 9 at 2 PM. The series will examine how different marine environments (merroir) affect the texture, taste and other qualities of oysters - in much the same way that terroir impacts the wine. It will also highlight "next generation" oyster farming approaches that manipulate merroir to explore new flavor profiles: as Island Creek Oyster Farm founder Skip Bennett did to create the Row 34 oysters that gave ICOB's new sibling spot its name. Tickets are $55 and include oyster and wine pairings, naturally (617-532-5300).