Alex Crabb and his team at the James Beard House
Smoked Veal Tongue with Celery Root Rémoulade
Paprika Chips with Fried Anchovies and Preserved Lemon Vinaigrette
Rye Gougères with Sour Onions
Heirloom Tomato Salad with Fried Sunchoke Skin, Brown Butter, and Cornbread
Beach After the Storm > Seaweed Pasta with Salmon Roe, Mussel Foam, Octopus, and Crispy Maine Dulse
Roasted Quail with Escargot Stuffing, Russian Kale, and Sunflower Seeds
Pressed Duck Confit with Hay-Roasted Beets, Pickled Pumpkin, and Grilled Scallions
Shelburne Farms Cheddar with Honeycrisp Apples and Late Summer Herbs
Sea Rose Mousse with Chocolate and Coffee Crumble
Alex Crabb behind the scenes in the James Beard House kitchen
Dinner

Back Bay Elegance

Alex Crabb

Asta, Boston

After an impressive seven-year run in the kitchen of L’Espalier and a turn at Noma, chef Alex Crabb has created one of Boston’s hottest spots, Asta, where he celebrates the bounty of New England’s agrarian renaissance with an ingredient-driven approach and whimsical presentations.

Event photos taken by Lisa Ozag. 

Related Info:

Asta 

 

MENU

  • Hors d’Oeuvre    

    • Smoked Veal Tongue with Celery Root Rémoulade
    • Paprika Chips with Fried Anchovies and Preserved Lemon Vinaigrette
    • Rye Gougères with Sour Onions
    • Vergnes Domaine de Martinolles Le Berceau Blanquette de Limoux Brut NV
  • Dinner

    • Heirloom Tomato Salad with Fried Sunchoke Skin, Brown Butter, and Cornbread
    • Clos Cibonne Tibouren Rosé 2011
    • Beach After the Storm > Seaweed Pasta with Salmon Roe, Mussel Foam, Octopus, and Crispy Maine Dulse
    • Shimizu-No-Mai Junmai Nigori Sake NV
    • Roasted Quail with Escargot Stuffing, Russian Kale, and Sunflower Seeds
    • Johanneshof Reinisch Pinot Noir 2011
    • Pressed Duck Confit with Hay-Roasted Beets, Pickled Pumpkin, and Grilled Scallions
    • Réveille Franc Tireur Roussillon 2011
    • Shelburne Farms Cheddar with Honeycrisp Apples and Late Summer Herbs
    • Château Tour Grise Les Amandiers Chenin Blanc 2006
    • Sea Rose Mousse with Chocolate and Coffee Crumble
    • Marenco Pineto Brachetto d'Acqui 2012​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 09.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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Philly Favorite Mon, 10.06.2014
 
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Beard on Books Wed, 10.08.2014
 
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