If you’ve ever eaten sea urchin custard at a tiny restaurant inside a brewery, feel free to skip this
one.
We noticed you’re not skipping this one...
Your handsome reward: Tasting Counter, a 20-seat, tasting-menu-only oasis tucked inside Aeronaut Brewing Co. and opening Thursday in Somerville. (Something slideshow this way comes.)
You may be acquainted with the sprawling beer wonderland that is Aeronaut. But not with what’s behind the eight-foot door there made of wood, glass and steel. Because it didn’t exist until now.
It looks less like a restaurant and more like some Malibu mansion’s generously appointed kitchen. A kitchen surrounded by nothing more than a charcoal-colored counter and 20 swiveling seats.
You won’t find any menus. Or servers. Instead, you buy tickets for a time-appointed, nine-course dinner (or three-course lunch) ahead of time. Then choose whether your courses will be paired with wine, beer, sake or a nonalcoholic cocktail. Ha.
Anyway, when you arrive, just sit back and watch the chefs prepare you things like sake-brined sea bream and that sea urchin custard with black-truffle sauce.
And in the coming months, they’ll start brewing beers specifically to be paired with their dishes.
Probably not light beers.
We noticed you’re not skipping this one...
Your handsome reward: Tasting Counter, a 20-seat, tasting-menu-only oasis tucked inside Aeronaut Brewing Co. and opening Thursday in Somerville. (Something slideshow this way comes.)
You may be acquainted with the sprawling beer wonderland that is Aeronaut. But not with what’s behind the eight-foot door there made of wood, glass and steel. Because it didn’t exist until now.
It looks less like a restaurant and more like some Malibu mansion’s generously appointed kitchen. A kitchen surrounded by nothing more than a charcoal-colored counter and 20 swiveling seats.
You won’t find any menus. Or servers. Instead, you buy tickets for a time-appointed, nine-course dinner (or three-course lunch) ahead of time. Then choose whether your courses will be paired with wine, beer, sake or a nonalcoholic cocktail. Ha.
Anyway, when you arrive, just sit back and watch the chefs prepare you things like sake-brined sea bream and that sea urchin custard with black-truffle sauce.
And in the coming months, they’ll start brewing beers specifically to be paired with their dishes.
Probably not light beers.
