Monday, November 16, 2009

Technique Restaurant

We had always wanted to attend Le Cordon Bleu, the intensive College of Culinary Arts where many of the world's greatest chefs have studied. So, last week we decided to stop by for a visit.

We weren't there so much to enroll as to visit the student run restaurant, Technique, which we've been curious about for months now. Located at The Athenaeum in Cambridge, just a few blocks from the Galleria Mall, the room is comfortably spacious with a modern industrial feel featuring exposed brick, sleek, dark wooden tables and gleaming open kitchens. While I admit that some of the servers do have that deer-caught-in-the-headlights look about them, the service was still on par with other local restaurants and better than most.

Sauteed Scallops with Gnocchi

The real star is, of course, the food. Gourmet meals at rock bottom prices is especially attractive these days. Everything on the luncheon menu looked so good it was hard to decide what to order. The Grilled Pork Chop, Fines Herbes Spaetzle, Brussel Sprouts, Pearl Onions and Sauce Robert sounded good. Then there was Spiced Lamb Loin, Savory Roasted Tomato and Eggplant Bread Pudding, Parsnips and Marjoram Jus. Other entrees included Poached Monkfish, Slow Roasted Salmon and a selection of Brick Oven Pizzas, Sandwiches, Appetizers, Soups and Salads. Entrees ranged in price from $15-$19 each. There is also a nice wine list and full bar service.

We decided to go with the Sauteed Scallops, Potato Gnocchi, Pumpkin Brown Butter Puree, Honshimeji Mushrooms and Pine Nuts. Everything was as fresh, flavorful, well-prepared and plated as one would get at any top rated upscale restaurant in Boston. The pillow-like mini gnocchi were expertly turned out and the scallops as perfectly sauteed as the photos attest.

The spotlessly clean open kitchen at Technique.

Technique is open for lunch and dinner, Monday through Friday. We highly recommend that you stop by and support the students of Le Cordon Bleu, Boston.

215 1st Street

Technique at Le Cordon Bleu College of Culinary Arts Boston on Urbanspoon

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