Assiette of Milk Fed VealPorcini ravioli, cipollini onions & English peas
Roasted Suckling PigAsiago grits, chipotles & honey glazed carrots
Sticky Toffee PuddingBrandied tuile, candied dates & malted vanilla ice cream
Beet SaladFine herbs, hazelnuts & Boucheron goat cheese
New Zealand LangoustinesCucumber, mango & Thai basil
Wild Striped BassLobster stuffed squash blossom, baby squid & romesco broth
East Coast HalibutPotato gnocchi, braised artichokes & fava bean pistouBoston's most exciting & comprehensive wine list cannot be found at a steakhouse or hotel; it is at Troquet, where cutting-edge cuisine & a killer view of the Boston Common act as accompaniments to an evening guaranteed to fulfill any wine connoisseur's fantasies.
The comfortable, lively second floor dining room so encourages diners to embrace the grape, that the format of its seasonal menu features by-the-glass wine recommendations printed below each dish. Owner Chris Campbell & his staff amiably discuss pairings for the informed & the indecisive alike, & wines arrive at the table in their optimum, sparkling glassware.
After feasting on Chef Scott Hebert's suckling pig, New England seafood or farm-raised duckling, Troquet's incredible & acclaimed cheese cart appears, but indulge judiciously, as Troquet's menu of plated desserts follows, & diners may find its multiple extravagant temptations to be an essential indulgence. The whole place spins smoothly while working hard to make your evening out a memorable kaleidoscope of food, drink, service & ambiance. Reservations. Full bar. Valet parking. Dinner only served from 5:30 p.m. Tuesday thru Saturday.
Chris was born into a culinary family who owned & operated a French restaurant called Elizabeth's just outside of Detroit, Michigan. Inevitably, he began working there, as early as age 12. For the next eight years, he progressed from dishwasher to busboy, & from server to manager to line cook. As an adult, he took a job with a U.S. hospitality company, & was sent to France. In Burgundy from 1984-85, Chris immersed himself in the region's language, culture & wines.
His next move was to Cape Cod, Massachusetts, where he & his family opened a serious dining room whimsically named The Nauset Beach Club. Thanks to knowledge gleaned in France, Chris helped build its wine program into one of the best in the area. In 1993, Chris & wife Diane made the move to Boston, where they opened UVA on Commonwealth Avenue. For several years, it gained in reputation as a place to learn about wine, while paying affordable prices & enjoying gourmet food in a casual atmosphere. Seeking a more prominent location, Chris closed UVA & moved into a space in Boston's Theatre District. Troquet opened its doors in 2001 & is nationally acclaimed for offering rare & hard-to-find wines at reasonable price points. With a low-key manner that belies his status as one of Boston's premiere oenophiles for the past 15+ years, Chris consults on private wine collections in his spare time.
Growing up in central Connecticut, Scott knew at a very early age that he wanted to feel his hands on food, so he got a job at a butcher shop, & later a small French restaurant. The two experiences cemented his resolve, so he attended Newbury College for a culinary degree. Upon graduating, Scott worked at the highly respected Seasons at The Bostonian Hotel. Later, he moved to New York City to expand his horizons & ended up working side by side with some of the city's biggest names, including David Burke & David Bouley. He became Executive Chef of Indigo, & later Chef de Cuisine at acclaimed Veritas. In 2001, Scott & his wife Natalia moved to Boston to lead the Troquet kitchen team. Thanks to his unwavering dedication, his ability to cook with & for wine, & his dogged pursuit of excellence, he was named co-owner.
