Foodies Take Note: 80 Thoreau Has a Tasting Menu

With it’s location above a commuter rail station, 80 Thoreau has a direct connection to Hub, but easy access to public transportation isn’t the only commonality between this suburban restaurant and a more city-style dining experience.

Not yet two years old, the progressive Concord eatery is pushing itself to elevate the dining experience with the introduction of a chef’s tasting menu.

Each Thursday, Friday and Saturday, for two seatings each night, a small number of diners can enjoy a one-of-a-kind, five-course meal created and introduced by chef Carolyn Johnson. The tasting menu debuted about two months ago, and the restaurant expects to offer it in perpetuity. 

“It’s been great that most of our guests that come in are friends of the restaurant and a loyal clientele,” said Johnson. “Now we’re looking to push ourselves further.”

The purpose and goal of the tasting menu, Johnson explained, is to highlight products that don’t necessarily fit into the regular menu due to cost, quantity or some other variable. Items like Cape scallops, squab or rabbit loins, or a whole menu built around a heritage pig, for instance.

Or, a couple of items off of this week's menu:

• Pheasant Tortellini in Brodo
• Grilled Venison Tenderloin with Juniper and Parsley Root

Moving forward, Johnson expects collaboration with vendors to be a growing part of the process and product. So far, the tasting menu’s addition has been well received.

““It’s an invigorating challenge, a push to the creative cycle,” she said. “We’re really lucky to have open-minded guests, so I don’t have to worry about getting crazy, so to speak.”

The tasting menu costs $75. For an additional $45, 80 Thoreau will pair wines with each of the courses.

“We try to look at the dishes and think of really interesting or amazing pairings, so you think ‘Wow, this really goes well together,’” said Vincent Vela, the restaurant’s maitre d' and co-owner.

80 Thoreau opened in April 2011, and the introduction of a tasting menu represents a new step for the popular restaurant.

“We’re getting to a place where we want to be,” said Vela. “We’re getting to do more exciting things and challenge ourselves. We want to be a destination restaurant.”

The Details

• Menu: Always changing. Local, limited product beautifully prepared.
• Price: $75 per person, not including wine pairings
• Seating: The Chef’s Counter (only 4 seats)
• When: Thursday, Friday Saturday, with seatings at 6 and 8:45 p.m.
• Reservations: Required. Call 978-318-0008