Tuscan Kitchen Burlington

Owner Joe Faro says his dream was:  "To create the Disneyland of genuine, Italian artisan foods and scratch cooking."  A dynamic personality (as one would imagine) with a passion for great Italian fare, Mr. Faro greeted almost every one of his guests personally to explain his food, sourcing and the the mission of Tuscan Brands.

We visited the original Tuscan Kitchen and Market in Salem, NH a few years back and were quite impressed.  So, we were anxious to see what owner Joe Faro would do with the space he occupied in Burlington, part of an office park near the Burlington Mall.  Could it hold up to the original location?  

When we were invited to the soft opening for media and guests, we quickly accepted.  We were greeted at the door with a sparkling glass of prosecco and freshly-sliced chunks of parmigiano reggiano drizzled with an aged balsamic vinegar.  We knew instantly that the experience was going to be every bit as good.

We sipped and nibbled as we wandered the cavernous rooms.  The place is huge, with seating for 543 guests.  Some rooms are intimate, elegant, with roaring fireplaces on this cool, damp evening.  Others are geared more toward small dinner meetings and events.  

The large bar area is comfortable and intimate at the same time with an extensive wine collection including wines on tap.

The Affetati Misti buffet including House Made Porchetta, Fig Jam, 24 Month Prosciutto di Parma, more Parmigiano Reggiano, Local Truffle Honey, House Made  Burrata and loads of freshly-baked Artisan Stone Hearth Breads, Cheeses and Grilled Vegetables..  The quality of everything was top drawer.  My favorite was that Porchetta.

Our Antipasti Course:  Crostini Di Granchio - Wild Caught Jonah Crab, Grilled Ciabatta, Semi Roasted Tomatoes and Pickled Mustard Seed.  The Tonno Crudo - Navel Orange, Calabrese Peppers and Crispy Prosciutto with an Extra Virgin Drizzle.  Again, the very top level of flavor and consistent quality in every bite.

The Primi course consisted of a Canneloni Di Vitello - Thin sheets of Rosemary Pasta stuffed with a Slow-braised Veal Breast, Wilted Spinach and Tuscan Bean Mista.  The Truffled Mascarpone Gnocchi (my favorite) included Wood-roasted Mushroom, Fava Beans and Shaved Pecorino Tartufo.

I opted for the Cod as my Secondi.  Although Cod can be hit-or-miss, including downright terrible in the hands of the wrong cook or chef, I had a feeling this was going to be fine.  And it was.  Pan Roasted Cod Steak with Rock Shrimp, Sweet Pea Saffron Risotto, and Herb Leek Butter Crust.  It hit every note right, including the creamy-yet-al-dente risotto and the fleshy, tender consistency of the cod - without a trace of oily, old fish taste.

The other Secondi option was Filetto Di Manzo:  Aged Wood Grilled Filet, Caramelized Garlic "Riduzione", Truffled Parmigiano Fingerlings and Brussel Sprout and Pancetta Slaw. Every bit as satisfying and delicious.

For the Dolci course we had the very special treat of being invited into the Tuscan Market area (the shop that marks the restaurant entrance) to wander about and taste as we pleased.  The cafe seats 30 people and all of the pastries and gelatos are freshly-made.  We snacked on amazingly fresh lemon cookies, gelato made in the machine right beside the case and sipped coffees while letting our eyes feast on the goods and prepared foods in the case. Sumptuous!

Although there are spots where the faux, Disneyesque veneer is apparent it is overall the real deal and the absolute quality of all the foods is truly impressive.  I would have no qualms at all about bringing euro friends visiting us, even Italians, here for a great, memorable meal.  Congratulations!

Tuscan Kitchen and Market

24 New England Executive Park
Burlington, MA 01803
Telephone: 781.229.0300

Tuscan Market: Up Close

As a follow-up to our recent video preview of Tuscan Market in Salem, NH we are giving a more detailed tour today.  As previously mentioned, this reminded us of our strolls through the markets in Italy and there is really nothing quite like it in New England.  An adjunct to the very popular restaurant Tuscan Kitchen the space boasts 10,000 square feet of artisinal products and foods all made on premises.  In addition to the 65 seat cafe there is patio seating for an additional 50 visitors who wish to dine alfresco.

This exclusive press preview allowed us to roam the market and sample the freshly baked breads, view the facilities and see all of the gorgeous food set out for us like the fresh pastas pictured above.  We tasted amazing flatbreads, antipasto plates, artisinal cheeses and more.  There is also plenty of wine in the wine shop, meats, seafood, cheeses and condiments including an incredible truffle honey we tried.  Much of the produce on hand is from local Smolak farms as well as from the farm of owner Joe Faro's own Father, in close proximity to the market.

 

We were curious as to what those ovens were high above the open kitchen.  Obviously they could not be used for anything that required constant access.  You'd need a ladder to reach them!  The answer:  these will be used to cure and dry meats on site.  Nice!



 

We loved the fact that they are using authentic equipment imported from Italy.  When was the last time that you saw a hand cranked meat slicer.  Classic.









Before long it was time to sit down for a glass of wine and a four course feast.  We started off with this dish of Smolak Farms Heirloom Tomatoes, Caramelized Figs, House-made Burrata, Honey and Purple Basil.  In season and as fresh as possible, it was a perfectly blended dish of traditional Italian fare.

 

My favorite dish was this Cappellaci With Roasted Butternut Squash, Duck Brasato, Shaved Black Truffle and Parmigiano Reggiano.  A supreme taste of Autumn, the little hats of pasta filled with the squash and duck meat just melted in our mouths.  Delicious.

 

 

Next up was a Cacciucco Di Pesce:  Italian Shellfish Stew with Grilled Head On Prawn, Pan Seared Branzino and P. E. I. Mussels in a Fennel/Shellfish Brodo served with Grilled Ciabatta.  Beautiful seafood flavors with that fresh ciabatta sopping up the excellent broth.

 

Our last course was Osso Buco:  Braised Veal Shank Crusted with Fresh Herb Gremolata, Vin Cotto Reduction and served with a Saffron Risotto Alla Milanese.  The veal shank was excellent, an Italian folklore on the plate.  The risotto, however, was not the standout that we expected.

 





All of the guests at this very special event had the opportunity to speak with the Chefs including Executive Chef Edward Payne who will also be teaching classes when the Market opens to the public in mid October.

 

It was then onto the desserts and what a plethora of sweets there were to regale us!  Cannoli, cakes, tiramisu, cookies and fresh fruit tarts were in abundance, all baked in their kitchens just a few feet away.

 



I opted for this Hazelnut Torte while my dining companion sampled a few of the many gelatos and sorbets, again, all made on premises.  The full coffee bar served up espresso and cappuccino to all to finish off the feast.

 

The brand new modern gelato making machine was cranking out the most amazing flavors.  My favorite was the pistachio but there was clearly something for every palate.  If you have always wanted to visit Italy for an authentic market cuisine experience you now can and it's only 30 minutes north of Boston.  We can't wait to get back with friends and family for a year-round indoor picnic.

Tuscan Market
7 Willow Street
Salem, New Hampshire 03079
Telephone: 603.952.4875

A Video Peek Inside Tuscan Market

We spent part of last weekend heading 30 minutes north of the city to attend a media reception/preview for Tuscan Market in Salem, New Hampshire.  We weren't quite sure what to expect.  What an amazing surprise.  For anyone who has ever been to Europe you know that the whole approach to food is different there.  The focus is much more on quality rather than quantity, as it is here in the U. S.    People often shop, and cook, every day.  The emphasis is on fresh, seasonal food in small quantities bought at smaller shops where you personally know the baker or greengrocer.  The focus is on flavor, not portion size.  So, this was like taking a refreshing, little mini-trip to Tuscany, reminiscent of a European plaza filled with small shops with only the freshest of foods.  Here's our video of the event.  We'll have a full blog post with much more information and the mouth-watering photographs soon.