Amazing food. Everything here is top notch. Fine food for a casually sleek and relaxed atmosphere. They all seemed to help each other which I really liked. A Boston hidden gem and must
(5)
Andrew D.
Food: Hit or miss. Some dishes were right on while others completely missed the mark. We spent $330 for two people for the 5 course tasting menu with wine pairing, which is to say that this was extremely low value. Wine: The pairings were OK and some of the wines were interesting, however, the sommelier was very unpleasant. She had a terrible table side manner, frequently talking over us and not responding to our tasting notes in a positive manner.
Foodies' food, seasonal menu, intimate not crowded, casual all-ages hip, perfect pre-Fenway or pre-Symphony meeting spot--a delightful discovery. Fun night.
(5)
Timothy A.
We just had a marvelous dinner at Asta, our first visit. They offer tasting menus of 3, 5, or 8 courses, and wine pairings are available for the 5 or 8 course meals. We had the 5 courses with wine, and the meal was exceptional. The sommelier, Paige Farrell, really know her wines and introduced us to some outstanding Austrian whites along with some reds from Bordeaux and Provence. We will be back with friends, and I will post a more complete review when I have time to "digest" the experience.
(5)
Santi C.
The food and wine pairing were excellent. Service was amazing, friendly, and unpretentious. So glad that I caught a glance of Asta on the way back home via #1 bus. This restaurant is on par with Craigie on Main, Salts, and Bondir.
(5)
micky m.
I checked out the joint...was disappointed...SORRY CHEF YOU JUST DON'T GET IT. No choice...high priced...doesn't make any sense...it's a neighborhood!. I am sure the crew can cook but it is not the theatre district. Everything is just wrong. On the bright side its not too late to change. Admit you got it wrong and start cooking good food at a good price and the place will rock. Failure teaches us our best lessons. Learn a lesson and move on. What's the big deal change the menu add some choice... knock the price down 20-25% and it very well good be a great go to eatery. Not gonna happen presently. I have read the reveiws about ASTA ..."Hello is there anybody in there? Just nod if you can hear me. Is there anybody home?"
(2)
John O.
Astonishingly good -- creative, delicious, and perfectly executed food, with an expertly curated wine list with interesting bottles from small producers. Sommelier Paige Farrell is a particular gem. The emphasis at Asta is on quality rather than prestige ingredients, making the prices surprisingly reasonable for a tasting menu restaurant. The atmosphere is also more homey and comfortable than anywhere else of this caliber in Boston.
(5)
Brian K.
This is one of those secrets that will undoubtedly get out. You're initial expectations are colored by the simple decor. Don't be fooled. The kitchen puts out serious, inventive food. The sommelier is as knowledgable as she is charming. You'll walk by this place 100 times and not notice but stop in you'll be amazed
(5)
Stefanie G.
Best restaurant in Boston - by far! Such a unique experience - nothing like it in the entire city. Go for the full tasting menu and trust the sommelier - she never steers us wrong.
(5)
Brandon B.
I feel as though my review history is going to look quite skewed after this addition, but this meal is honestly as good as it gets. We were referred here by a friend of the sommelier and I must say it did not disappoint. 8-course tasting + wine pairing was spot on. Not a single miss in anything and all presented with great stories and even a tasteful dose of drama. The true success here is in the details. Tables with drawers that hold enough silver for all of your courses, M83 playing in the background, Drive movie poster in the bathroom, food bars, and a fully open kitchen. One of the top 3 meals I've had - and not just in Boston. Go now before everyone finds out how great it is and getting a table becomes a near-impossibility!
(5)
Anne marie F.
Perfect food, service, and atmosphere plus tasty extras like a little amuse bouche, glass of champagne, and macaron to top the night off! Happy to leave the menu in the hands of the chefs here, and to watch all the magic happen in the open kitchen.
(5)
Carol E.
We loved our visit to Asta. The food was very creative, and everything was delicious! The staff was exceedingly warm, friendly and knowledgeable about the menu and wine. Outstanding!
(5)
Jeff P.
This restaurant has the best vibe in Boston. Decor, music, people and the food is incredible and very interesting. Restaurant might be too cool and sophisticated for Bostonian's. Probably better suited for New Yorkers in the Village/Soho. It is also very inexpensive for the quality of the food and wine being served. By far the best restaurant Boston has ever seen.
(5)
Freddie R.
So I'm in Boston for a meeting and after reading The Best of Boston I decide to indulge and come to Asta to try out the 8 course tasting with pairings. (More than any mortal should spend on a self indulgence of any kind) but wow! I'm first tempted with a paprika chip followed by gazpacho with just the right amount of very tangible 'shrooms, that I promptly slurp up when, suddenly I have to hit the brakes to completely immerse in this melange of frothy scallops, moist with crispy seaweeds, roe and pasta paired with a turbid white unfiltered sake. From this point on I'm closing my eyes with each bite. No sensory distractions needed now. Then it is the softest, flakiest hake with a millimeter thin sear followed by pumpkin vine with walnuts peaches and a masarpone-like cheese paired with an Alsace Riesling, then Ribeye with piqullo peppers and peanuts plus a sweet baked eggplant paired with an aglianiaco grape wine (Tari, which I'd never even heard of before), then vermouth sauced sweetbreads with a Chenin blanc. Then there's watermelon with raspberries and blueberries and goat cheese with micro bits of olive tapenade and mint leaves paired with a jerez and then more berries, apricots and a savayone-like cream with a sort of cornbread tart paired with a wheaty beer fermented in Pinot Noir barrels and....I'm just glad I don't live in Boston, this would be worse than a sex addiction. Staff is great, sommelier knows her stuff.
(5)
Amy v.
What an amazing and intimate dining experience!!! Chef Alex puts so much love and care into his dishes, it was such a treat to be able to see the dishes being prepared right in front of us. Every plate was perfectly balanced and beautifully presented. We will be back on our next visit to Boston!
(5)
Raven L.
Our friends treated us to dinner at Asta on Friday night, and because we are used to eating out together, we ordered...everything on the menu, basically, and a full pairing of wines. I don't really know how they figured out what to feed whom, since we ordered and shared a 3, 5, and 8 course meals and a 3 and 8 glass pairing. They were cheerful, friendly, flexible, and made sure we had a good time. Oh, and one of us was vegetarian, and she got her own set of plates. They were very good sports, and we appreciated that, as we passed each plate up and down the bar where we sat to watch them work, each of us tasting each plate. The food was fun, tasty, and we definitely didn't leave hungry--in fact, we didn't leave with any room left at all. The style and presentation of the food reminded me of Journeyman in some ways--perhaps the Apprentice version, since they are still very new. The food was fresh, the flavors bright, and the sense of humor and whimsy added a dimension of surprise and delight that, for me, was the theme of the evening's meal. We liked everything we tried, but we loved the mushroom soup--it was silky, with layers of mushroom flavor, and little crispy mushroom garnishes that left us wondering how exactly you crisp mushrooms. We were also intrigued with the "plate full of everything this farm grows," which included a fresh egg, pea sprouts, and "maple water". I wasn't sure if that was unboiled maple sap, or maple syrup diluted down, but it was really good--although I have never considered having sweet with eggs. The scallop was delicious, and rich enough that one was enough--though the pickled blueberries cut the richness, and made me decide that I need to pickle some blueberries this summer. As another reviewer mentioned, the farro cooked in beet juice was just beautiful--like pomegranate seeds indeed. I was delighted to find that something I thought was another one of the succulent baby beets was actually a dollop of intensely flavored beet foam, and the lamb was delicious--perfectly cooked, full of flavor. The most fun dish, though, was one modeled on the beach after a storm--it really looked like something you might see while beachcombing after a storm, without the sand. There were seaweed noodles (why not, you put spinach in noodles, right) and caviar, tender seaweed, caviar that provided little pops of seawater, and fried dulse, which enlightened me as to why that particular seaweed is sold as a treat in Ireland. The wine pairings, provided with lots of intelligent and well-informed commentary by the passionate sommelier in the really cool dress, added a whole additional layer to the meal. She explained that she tended to choose wines with a high level of acidity and minerality, but they varied widely aside from that. She was careful to explain that we didn't have to try each wine only with the plate it was technically paired with--she had wines that went equally well with several of the plates, and we enjoyed trying them that way. We found a new favorite in an Italian wine with a top note of rose--like the flower, not like pink wine--and I was very pleased with the twin glasses of a young Madeira and a Tokaji that reminded me that these very friends had brought us back a bottle from one of their trips years ago. The variety of desserts were the perfect touch, again with a bit of surprise and humor. Did you ever think to cut a thin, thin slice of cake and toast it? Me neither, but it made a really fun garnish to the untoasted cake. We loved the long sliver of coconut cream pie, and the citrusy cake with the subtle rosemary foam (how fun is rosemary foam? really fun!) was light and delicious, though somewhat overpowered by the fact that we were passing around the other, more strongly flavored desserts. There was a little citrus plate in there somewhere that had every form of citrus I could think of, including grapefruit, Meyer Lemon (I think), blood orange, and lime, all segmented and perfectly ripe. Other reviewers have commented on small portions and the fact that you don't get a plate with a hunk of meat surrounded by scoops of vegetables. There are plenty of places you can get that--even in the L'Espalier family, you can go to Sel de la Terre and get hearty country food, which I love too. This isn't that kind of restaurant. It's one where each dish is a creation, a little tasty work of art which has been thought through with the intention of surprising and delighting you. If you don't have the imagination or skill to come up with "after the storm", then come here, and pay for the years of education and skill and the artistry involved, and the chef and his team will bring it to you. You'll get to meet them and talk to them, and even, if you ask, find out why there's a painting of Zeus on the wallboard. Go! Eat! It's fun!
(5)
Lisa Q.
What an evening! We opted for the five course menu and every dish was nothing short of fabulous. The staff was also extremely helpful with our wine selection, which ended up pairing very well with each course. It was great to watch the chefs prepare the food as we chatted and sipped wine at the food bar. Highly, highly recommend this place.
(5)
Marie L.
WOW! Had my birthday dinner there and was blown away. It could not have been better. We had the 5 course tasting, paired with wine, and it was fabulous. The wines matched perfectly with the food. The food was innovative, but not so out threre that you didn't know what you were eating. The flavors POPPED. Service was perfect. We chatted with the staff and they have great pedigrees: L'Espalier, Menton, etc. However, this place is way more casual than those places. Menton for the people! ;)(Well not really, it wasn't cheap. Well, cheaper then Menton or L'Espalier anyway). Asta is firing on all cylinders. If you want something special in Boston right now, GO THERE.
(5)
Susan C.
Asta is a new restaurant just opened on 47 Mass. Ave. The food was excellent. There are three tasting menus. A three course at $45.00 a 5 course at $70.00 and a 8 course at $95.00. I did the 5 course each course was specia butl the braised celery was fabulous sounds simple but it was elegant. My husband had the 8 course and loved each course the duck and the citrus salad were especially well prepared. The dessert, apple cake was super delicious . The service was great we sat at the counter which was wonderful. We could watch the chefs as the cooked our meal. Shish,the manager was great and Paige the sommelier were extraordinary. We will be back often.
(5)
Pam F.
Delicious, subtle and bold, with ingenious attention to color & texture & startling juxtapositions, but never at a cost to taste. It's early days, and the chance to catch chef Alex Crabb (formerly at L'Espalier) and his talented team in the glow of the restaurant's birth is a fabulous opportunity. My husband and I tried the 8 and 5 course prix fixe meals with wine pairings. The latter is optional, but we really appreciated the expertise and inventiveness of the sommelier. Everyone in the kitchen it seems participates in presenting the dishes, occasionally with an understandably prideful introduction. The effect is charming and informative. Shish is the perfect hostess, lovely, warm and attentive. The space feels like it was hewn out of the Back Bay's pile of bricks and wood with an artful sledgehammer and a sense of humor. The tables provide each diner with a drawer with enough flatware to last the evening. By the fifth course I realized the beauty of this arrangement: no fussing by the staff getting the right implements at the right time with each dish. Makes for a much more relaxing environment in its own small way. Next time, though, I hope we're seated at the counter tops near the kitchen where the diners have a clear view of the dishes being prepared. I was especially taken with the braised celery with black garlic gnocchi, and also the scallops on farro and blueberries coriander. But the main event lamb & onions was really special too, its plain description underselling its exquisite flavors. My SO's 8 course meal featured razor clams with parsnip puree, a gorgeous citrus salad that scissored its sweet and sour notes with a brown butter vinaigrette, and a ridiculously succulent duck breast with chantenay carrots and kale pickled peanuts. I loved the possibly controversial "after the storm" dish: seaweed pasta and mussel foam. In the middle of January with just one taste I was seated on the Brewster shore with the warm tide lapping at my toes. Food so good you start hallucinating! There's been plenty of advance press about Asta in the Boston foodie press - just do a search. And check out the photos in the Boston magazine preview. The praise is all for good reason -- these...guys...are...good. By the end of our meals we were sated and dazzled, but not overwhelmed. We'll be back, yes, we'll be back.
(5)
Lysa D.
Had the pleasure of an amazing meal at Asta a couple of weeks ago, and didn't write a review because I felt like I would just echo everything that others had said. But 3 weeks later I am still thinking about this meal, this restaurant and these people, and so... Just go. Any special occasion will do, since it's a bit pricey (and well worth it!) The chef/hostess owners are a delight. You MUST sit at the tables near the kitchen and watch the incredible team care and detail that go into the dance that is performed in preparation of every plate. I am a foodie. I have been to some of the best restaurants in NYC, Chicago, Boston, LA, Philadelphia, etc. and this place rivals them all. In my top 3 meals ever. If you don't love every morsel of the 5-course tasting menu, there is something seriously wrong with you. Seriously, just go. Now.
(5)
Lana D.
We weren't sure what to expect from this new place but decided to make a reservation anyway based on the Yelp reviews. To say we weren't disappointed is an understatement. We loved it! We made a reservation but when we arrived at 8:30, the place was half empty. This was surprising on a Friday night. We ordered the 5 course and 8 course menus without the wine pairings. I can honestly say we enjoyed almost all of the courses. Some were absolutely amazing while others were just great. The menu is very unique and eclectic. We thought the ingredients were very fresh and each course tied very well into what went before and after it. This is a must-try restaurant in Boston. It is a little pricey but the food is amazing, the portions are just right, the interior is subtle and understated, and the service is friendly and attentive. Just go. You won't be disappointed!
(5)
Peter J.
Wow. One of the best meals I've had in a long long time. Good thing they don't start you with the bread or you'd never have room to experience the rest of the awesome menu.
(5)
John C.
I spent $100 and left hungry. We did the 5 course menu, and though the food was generally excellent the portions were extremely small and the ingredients weren't anything unique. 1st - chopped carrots in a mustard sauce, 2nd - half a scallop with some grilled berries, 3rd - big piece of celery with 6 small gnocchi and 2 barely noticeable pieces of dark chicken meat, 4th - 3oz piece of lamb with onions in various preparations, 5th - apple crumb cake with white cheddar sauce (the highlight). The service was excellent, the ambiance was nice, but the cost doesn't justify the experience. It's a nice place to try, but I wouldn't go back.
(3)
Sophea C.
Asta is absolutely AMAZING! I took my fiance here for his birthday last week and requested the chef's table. Once we arrived, we were served complimentary champagne. I love that we were both able to get a different prix-fixe - we shared the 5- and 8-course tasting, along with the foie gras supplement. Everything tasted delicious. The dishes were light (for Spring), and we even got an additional free dessert because my fiance mentioned at the beginning of dinner how he's a huge fan of rhubarb, which happened to be featured in the 3-course tasting. So we ended up having 3 desserts! Love this place and look forward to going back.
(5)
Rob M.
We finally got around to trying Asta, and it was a spur-of-the-moment decision so we just walked in on a Tuesday night, but we were not disappointed. Starting off with a glass of sparkling wine as we sat down was an omen of good things to come. We chose the three course dinner which featured a lamb stew with kale on that night, and all courses were excellent. The sommelier was extremely helpful in helping my wife select exactly the wine she was in the mood for. All of the staff were fantastic, and they were playing one of our favorite albums which was the proverbial icing on the cake. Hint: if you can't find your silverware (even if you chose the 8-course meal), check the drawer in your table: a very clever touch. From food to staff, all around Asta was great.
(5)
Anne F.
I rarely write reviews on Yelp, but feel compelled to add my voice to the chorus singing this restaurant praises. The service and food were impeccable. The honey pie with strawberries and rhubarb was a standout. The service, professional and smooth stunned me (though maybe I'm used to the subpar DC service?). I also loved the spare, simple dining space. The sommelier was lively and informative. My husband and I are both pescatearians and the minor tweaks to our meals were achieved flawlessly. I just wish I lived in Boston so I could frequent this gem often!
(5)
Cristin O.
Third time here. My new Happy Place. Another adventure with some wonderful old friends on the menu. Without Paige's exquisite tasting pairings you are missing a big part of the experience. After the storm is still a favorite....but the new corn pudding and the carrots with duck are wonderful, the carrot dish is a delight on many levels. The rose chocolate ending was amazing but everything in between was absolutely splendid. My foodie hubby and I really enjoy this place. We wish Alex, Paige, and Shish (sp?) much success. They are on a path to greatness. If you are a foodie....this is really a must.
(5)
Jillian M.
This place used to be called Pasta 47 and they had decent salad and pizza (I've lived around the corner for years). Now they are a NEW restaurant - and what do they do? They don't even bother to get a new sign - they simply SPRAY PAINT over the "P" in Pasta and "47" and VOILA "ASTA". The menu, lack of choices, price and taste/quality of food suck. This place is a nightmare - do NOT waste your money here.
(1)
Kelly M.
My fiance and I came here to celebrate our engagement and were absolutely not disappointed! Asti can really be whatever type of place you make it whether it's a nice night out in a dress or it's an afterwork meal in more casual attire. We went all out and did the 8 course tasting menu since it was a special occasion. We were greeted with a complimentary glass of wine and were told about the oh so adorable drawers in the table where all our silverware was hiding. The food was great! Everything was tasty and definitely not something you could get just anywhere. Highly recommend doing the wine pairings as well...they know their stuff!!! I would definitely go back!
(4)
Katie D.
I just like to say, that any restaurant that start the meal off with a glass of champagne and end it with chocolate/caramels and a glass to brandy (all on the house) WINS in my books. Even though it's expensive, it's a very low key restaurant, you would not feel out of place with shorts on. And if you can, grab the high top seats by the kitchen, so you can see the chefs in action! We all went with the 5 course dinner, which I think was the perfect portion for me. As for the food, this was literally only a week ago and I can't remember the details for the life of me. Hmm maybe that champane/wine/brandy combo really did me in... Anyways, I remember that every dish was excellent. 1) I was surprised at how much I liked the 1st dish which had beans and mushrooms and I'm really not a bean person. 2) I felt bad eating the green beans that they were literally arranging neatly with tweezers but very delicious. 3) THAT CEREAL! Yes it was literally cereal for dessert but with this awesome caramelized milk. If cereal tasted like that, I would actually have breakfast everyday (which I know I should but I often don't...) I think if I had to pick something not perfect, I thought the beef could be slightly more tender and slightly less oily. But that's being quite picky. Overall great experience here. Amazing food in a unpretentious atmosphere. Oh and look out for the small sign, you'll walk right past it!
(5)
Maggie O.
Asta-ondingly good food! I cannot wait to come back in a month to try the new menu. My boyfriend and I each got the the 5-course with wine pairing. Our five course consisted of pike, beef, radish salad, butter soup, and a tasty chocolate, toast, and bay leaf desert that came together wonderfully. Definitely spend the extra $45 for the wine pairing. All the choices were unexpected but complemented each course perfectly. You also have the option of a 3 course meal or 8 course meal. Your party is not limited to having the same number of courses. I loved the atmosphere. Depending on what side of the table you are sitting on, you get a full view of the open kitchen. Silver-ware is tucked in a draw in the table, giving you plenty of table space. The service was spectacular and our waitress was incredibly well-informed about the menu. It is a popular place on weekends. I recommend making a reservation at least 5 days in advance.
(5)
Anthony M.
Holy moly. If you're visiting Boston and want to splurge, give this place a shot. The menu is made up of tasting menus of either 3, 5, or 8 courses, with or without wine pairings. We had a 5-course and an 8-course, so we got to sample 13 different dishes. Absolutely astonishing. Very seasonal, so the offerings frequently change. Sit at the bar tables as close to the open kitchen as possible so you can watch the staff painstakingly assemble each course before it comes to your table. Delightful and thoughtful wine service. Chef Alex Crabb came by the table a couple of times to chat, which was very cool. Not at all a stuffy place - no need to dress up. Loved it.
(5)
DineoutGal A.
I really wanted to like this place....but it ended up being a disappointing dinner. This place has 3 course ($45), 5 course ($70) and 8 course ($95) tasting menus; nice thing that sets this place apart from other tasting menus is that each person at the same table can order which ever number of courses they want. Most places makes everyone order the same number of courses which is so silly. The decor is modern with wood furnishings. The space focuses on the far end of the restaurant which is the open kitchen that's framed by two large light fixtures. I loved watching the kitchen and how the chefs plated with such choreography. There was a lot a lot of tweezers being used....which is should have been a sign that the food would be more precious. Most reviewers said the food portions were adequate but it really wasn't. I had the 8 course and still could have used another meal afterwards. The dishes were creative in a sense but the execution did not match the level of art they were trying to achieve. My faves were the apple, lardo and horseradish - very cool presentation and interesting texture and taste. Also enjoyed the oyster stew and the lobster. But the game bird, sweet breads and the dessert of hazelnut and quince were not the best dishes in overall taste. My husband's beef dish was not seasoned and the meat was unfortunately chewy. I liked how we were greeted and everyone received a glass of sparkling wine to start the evening. I also liked the cutlery that's tucked away in the drawer in front of you so you can bring out your utensils during the meal. Service was more laid back and knowledgeable enough though it wasn't up to the same level as other competing restaurants. Restaurant had a cool and creative vibe but for over $100 for one person, it was disappointing to only enjoy 3 dishes out of 8.
(2)
Cable D.
In the beginning, there was gazpacho in a hand thrown bowl, That was my first step on the path which made filled my stomach and soul. With ambiance of chess pieces and bones, all was eclectically styled, No doubt Alex and team had my evening beguiled. There was eggplant with duck confit packed within, And the bread and butter on rocks, such joy must be sin. I was euphoric from course one through the caramel corn, By night's end your cheeks will hurt for your smiles well worn. My palette was challenged and consciousness expanded, My excitement rose as each new dish lightly landed. The attention to detail by all was a sight to behold, Watching their plating tongs dart around would never grow old. I have made other tasting menu restaurant stops, All have great food, but this one was the tops.
(5)
Jane S.
Came here for a 5-course and 8-course tasting menu. All I can say is that the experience was absolutely phenomenal! The food was delicious, the service was top notch, and the ambiance was perfect!! We were seated at the bar, which was great because we got to see the food being prepared. Our server was brand new but she was very attentive throughout the entire service (4 hours long!). The dinner started with a complementary sparkling wine (yummm) and amuse bouche of duck mousse on cheddar cracker. My favorite item was probably the "asparagus" with mushroom or the green-ita with foam yogurt. But to be honest, everything was superb.
(5)
Mike B.
Just right! Man, am I a fan of this place. It's creative, it's seasonal, it's not too serious. (But they take it seriously!) Yes, it bears some comparisons to Noma. Perhaps it's out of experience and respect for a former mentor? That's only a good thing in my book! It's a place to let the pros do what they do- it would serve you well to put your guards down and just let these guys do what they do. Chef Alex Crabb is uber-talented without being pretentious (so welcomed in a time of chefs thinking they're friggin rock stars!) and his kitchen staff are all very sure of each move without that hectic restaurant feel. In an open kitchen, it's fun to see how dishes are crafted and they reveal some tricks if you sit up close at the counter tables. The wine service and pairings are creative and all work well. The food is highly seasoned, textural, well thought out and respects the many cultures that influences come from. Technique is not short in his food. Why this place is not bigger on the Boston map really confuses me! Are people that boring?? or is it like the pro football player that blows up after learning the play book--except the Boston dining scene is the player. If you go it's best to go with the intention for a tasting menu. That's what they do well. Sometimes what's on a menu isn't what you may think...sometimes that is on purpose. Allow yourself some surprise factor at Asta- they're also good at this part! Tip: Don't say you're a foodie and then ask for a million substitutions (it's not that place) but if it's an allergy - I bet they'd respond if you call ahead. Too many people with allergies show up and expect immediate results...given notice and you probably will be much better cared for! Bonus: Love the silverware rest up at the counter.
(5)
Cara R.
Very creative menu! Not somewhere to go if you are a picky eater, but if you can be open to what they prepare for you, you'll be in for a treat! We did the 8-course menu (we called ahead to make sure they could accomodate a vegetarian and they could). We shared some of the same dishes (a wonderful sweet & sour eggplant dish and a mushroom dish) but they did a wonderful job for both of us! Service was fantastic as well! If you can get a seat at the chef's table toward the back of the restaurant, I recommend it. There's more to watch as the chefs prepare and plate the dinner, and it's more social with other diners, which we enjoyed.
(4)
Brian R.
Had a great time - definitely recommend for a special occasion. Sit at the chefs counter/bar for a more interactive dinner and to watch the food prep. We enjoyed our 8 courses and the wine pairings - also had a great time talking to Shish about the artfully curated pairings and how she evaluated each bottle of wine before serving - even discerning differences from different bottles of the same vintage. While it was good that the tastings and pairings were inventive - next time we will try the 5 course menu.
(4)
Jason V.
I really wanted to love this place. Unfortunately, the food and the service fell short. We chose the 5 course dinner with wine pairings. Are wines always came about. Two minutes after our course was served. So we were almost always done with the course by the time the wine came. Moreover, the server told us nothing about the wines except the name. Similarly, we were told little about the food. This really took away from the experience. The food looked excellent, but really did not taste special at all. Very under seasoned and not very creative. In my opinion this place is very over priced.
(2)
Julie B.
About 6 months ago I started to see a new name coming up in a number of food-related articles and "best of" lists: Asta. I had never heard of Asta before, nor had I heard of the chef/owner Alex Crabb. After seeing that Asta was a James Beard semifinalist for Best New Restaurant in 2014 and that the Boston Globe had awarded Chef Crabb the honor of "best new chef", I decided to add it to my long list of restaurants to try. I made a reservation at 7 o'clock on Saturday night and requested the chef's counter for our seats. I was a little nervous about this, as I sometimes find chef's counters can be a little invasive/awkward. When we arrived, instead of being seated at an uncomfortable bar right on top of the chefs, we were sat at a spacious counter a few feet away from and angled toward the kitchen. There were four seats to a counter and we had a spectacular view of the all of the action and especially the plating area. It was so incredibly cool. As soon as we sat down we were given some complimentary sparkling wine. Such a nice touch! Asta only offers tasting menus -- either 3, 5 or 8-courses with pescetarian and vegetarian options for the 5-course. What is unique to Asta is that diners in the same party can choose whatever option they'd like. We decided to share the 5 and 8-course options since they featured different ingredients. The kitchen did a fantastic job timing our meal. I was unsure of how they would handle bringing everything out since we had mixed the two tasting options, but they really did a perfect job! The food overall ranged from very good to incredible. Some highlights for us: - Cauliflower, trout roe, mushrooms, lemon sauce, fried capers. I didn't expect to love a dish centered around cauliflower, so I was shocked out how much I enjoyed this. It was flavorful and the fried capers gave the dish a fun, crunchy, salty pop. - Salt cod on a toasted crostini with carrot slaw, mustard seed, micro greens and olive oil. This dish made us smile and reminisce about our first taste of salt cod in Iceland. It was wonderful from the first to last bite. - Monk fish in bacon broth with brussels sprouts and pickled mustard seed. This was one of my favorite courses of the night. The bacon broth was amazing -- I was literally spooning it into my mouth! The fish was perfectly cooked and I really enjoyed the pickled mustard seeds. - Braised celery, chicken skin, black gnocchi, duck confit. Ladies and gents, let me introduce you to the star of the meal. This signature dish is like a deconstructed chicken soup. Chef Crabb came over to our seats right as we were given this plate and I noticed that our black gnocchi were missing. He immediately went back to the kitchen and whipped us up a little plate with the gnocchi plus some extra chicken skin. Seriously, this dish was heaven. I'd go back to Asta just for this plate! - Carrot soup with coconut. We were both skeptical when we saw this on the menu. Carrot soup with coconut? Yuck. Once again, we were blindsided by how delicious this little dessert was. We both happily slurped it down. - Black sesame cream puff with smoke maple syrup. It was so fun to break open this giant cream puff! The cream was delicious, and the flavor was very unique. Besides the incredible food, what I really loved most about Asta was sitting at the chef's counter. I truly felt like we were a part of the team. The front of house staff, the sommelier, and all of the chefs were constantly interacting with us. I really felt like the experience was a unique one, and one I will definitely go back for.
(5)
CW A.
We had a nice meal at Asta. We did the 8 course meal with wine pairing and the food was outstanding. Every course was very good. I do appreciate the move towards restaurants of this type. The atmosphere is more "cool" than stuffy, and great fresh, high-quality food. A great addition to the Boston scene. However, I'd encourage them to work on their service (namely attentiveness/responsiveness) just a bit. The service and atmosphere was a bit off the night we went. We waited a long time for everything (including just getting a drink when arriving at a near-empty restaurant). Our meal was 3.5 hours -- long even for an 8 course meal in my view. If they want to charge what they do, the food passes easily but the quality of service and needs some work.
(3)
Kelly P.
A great epicurean adventure from start to finish! A wonderful imagining of ingredients in a completely welcoming and unpretentious environment. Alex Crabb is not just a tremendous chef with wild ideas, but a gracious host who has personally guaranteed we will be back to dine here whenever we come to town. The menu will vary so I can only say this: you can trust him. I had the 8 course with wine pairing, and I was entirely satisfied. The food and wine often complimenting each other so well I couldn't imagine having them separate. They are perfectly happy to accommodate dietary preference and restrictions (including vegan!) and you will never sacrifice quality and flavor. I recommend a seat at the Kitchen table so you can watch them at work, and get a glimpse of the dishes you're not having.
(5)
Michael Y.
Love Asta. Took my GF here for an anniversary dinner. She LOVED it. We've been back 4-5 times since, and I booked the chef's counter for my buddy's bachelor party. All visits have been superb. The service is excellent, the atmosphere warm and casual, the food is always interesting and delicious, and the wine pairings are amazing. It's pricy, but not compared to a similar dining experience in other world class cities. And unlike some other tasting menus in town, at the end of the meal you feel like you got your money's worth. Go. You won't regret it.
(5)
Tim M.
Came here last night for NYE. Whilst we had a good time we were left a little underwhelmed. The service was amazing but the food just didn't quite hit the mark. We did the 5 course tasting menu with wine pairings. The food, too me, seemed poorly seasoned. The dishes seemed lacking -- perhaps the chef has a young pallet and still has far to go. But, when doing a tasting menu, each course needs to pack a punch. One course was "Brussels sprouts with marmite" which had about 3 sprouts out of 8 that had the tiniest amount of marmite. That being said, the lamb course was great and the dessert course was pretty good too. The wine pairings were hit and miss. Some were great, others were just a poor choice. The service was fantastic, our waitress was so friendly and made our time there very enjoyable. Updated this review to one star. We just had an amazing 21 course meal in Portland that cost a little more than this Asta and just blew it out of the water. The more we talk about our meal here the more we feel let down.
(1)
John I.
Had the chance to dine at Asta and unfortunately I wasn't impressed. While the dining room has an artsy feel with the exposed brick, it didn't speak to elegance and comfort. Tables and chairs were not comfortable and I didn't love the cutlery positioning in a shelf below the table. This position made it quite awkward during the dinner evening. Service was unremarkable and generally lacked enthusiasm. However, I did appreciate the sparkling wine to start the evening. A nice touch. The restaurant is based around a tasting menu style. There was a 3, 5 and 8 course option. The food on each of the plates were of micro size and weight. I really don't understand why such small portions. The size of the dish didn't enhance its potential, flavor or customer satisfaction. I did order the eight course selection and has an assortment of game bird (poor), sweet breads ( very chewy), and quince (poor). I did like the muse though! I wish you much luck in Boston. Enjoy!
(1)
Tess C.
I had my birthday dinner here recently thanks to my very thoughtful significant other. The wine pairings were a bit off. I had the 8 course meal and i thought maybe 2 or 3 of the pairings were good (as in, "ooh yes this complements the food very well and is also an interesting adventure of its own') but the rest were sort of like they were ::trying:: to make interesting pairings. I realized that a sherry is a dessert wine for a reason-- it is incredibly syrupy and sweet and just does not go well with a mushroom/onion/asparagus dish. Just a heads up for animal lovers: they proudly feature a bear skin (with the head facing the entrance) and other skins around the restaurant. I am not a fan of hunting and skinning, but maybe the skins are an interesting draw for others. Don't mean to be harsh--just trying to articulate why I gave this place 3 stars. Many of the dishes were quite good, some mediocre. Kudos to Asta for using seasonal ingredients and provoking interesting combinations of flavors.
(3)
Eva H.
I've had the opportunity to dine at ASTA 3 times. Each experience was a memorable one. The staff are friendly and create a special dining experience. Chef Alex is so talented- every dish is not only visibly impeccable but also delicious and will leave your taste buds wanting to visit again soon. From one foodie to another- I highly recommend this place. I've dined at many fine establishments in Boston and all over the world and still consider ASTA to be among the best. Can't wait for my next visit!
(5)
Rosemarie B.
And if you ask------Vegan Nirvana OK folks, a menu that features Bambi and Daffy would hardly be expected to be cutting edge with respect to vegan cuisine. HOWEVER, this New York visitor has repeatedly been astounded with the creativity and technique of the chef at Asta--now easily the best restaurant in Boston. With advance "warning" of only one day, delights incorporating dehydrated lichen, japanese eggplant showered with pomegranate seeds, and celery roots rendered, somehow, yummy, abound. Props also to the unflappable sommelier. I eagerly await my next visit.
(5)
Gabriele D.
Asta is small temple to food lovers. The meal is an orchestrated experience similar in delivery to what you might get from a restaurant that sports Michelin stars (or aspires to). That is something you never get to say in Boston, though one can always dream for a better future where places like Asta will become common. Their menu is fantastically simple. They offer a 3, 5 or 8 course meal and since the chefs are young and competent, following their plan for your dinner is not a bad idea. Some dishes will always be more impressive than others but you are guaranteed to be at least a little bit amazed at each one. It is a nice, welcome detour from your usual Boston dining experience. I would say the ingredients are mostly traditional (and often local) but the results are not. Their inspiration is definitely not Mediterranean and refreshingly I don't think the chefs would care to know where exactly it lies. They seem to have a great time creating of their own accord, a small rebel crew. Watching them is entertaining and I would recommend grabbing one of the few seats at the bar where you sit at a high point and watch how everything is made. Noise levels are low. The regular seating area is easy-going much like the staff (sheep skins adorn some of the chairs). If you have a friend visiting from NYC or Northern California who deserves a culinary smackdown, this is the one place to go. Lacking any hip friends, I'm happy to go just because it's my favorite restaurant in Boston :-)
(5)
Rosemary H.
What a great dinner! Came here on Saturday to celebrate an anniversary. My boyfriend and I both ordered the five-course tasting menu with the wine pairings. Everything was perfect. The portions were a good size (not tiny, not overwhelming) and simply delicious. The wine went perfectly with everything as well. My favorite courses were the gazpacho (mmmm) and the sea bass. I think my favorite part of this restaurant was the melding of a fine dining experience with a non-stuffy atmosphere. Some of the nicer restaurants in Boston (L'Espalier, I'm looking at you) can feel very overbearing at times with how fancy they are. Asta served up an incredible meal but in a more casual atmosphere. Nothing felt forced about Asta. Just good, solid food in a classy (but not upscale) environment. I will definitely be coming back in the future and will recommend this restaurant to friends.
(5)
Tom K.
I may blow out this review at some later date but just know, the food here made me literally cry of joy. I didn't even know that was possible and certainly hasn't happened before. The space is modern and comfortable and clean. Sitting at the bar with a view of the kitchen was fantastic. Chef Alex Crabb was awesome, coming over to make sure things were going well and just to chat and share a drink when he had the time. I typically don't repeat visits to restaurants of this caliber (with so many great places in Boston, why keep visiting the same few spots?) but with Asta, I really hope to make an exception and come back soon.
(5)
AB H.
Another great meal at Asta! This time we had the 5 course meal plus the foie gras. First up was the beer and cheddar soup with grapes - yummy! Then a creamy cauliflower dish with anchovy and golden raisins. This was just OK; I'm not an anchovy fan. The crunch, sweet, salt concept sounded good but didn't work. The brussels sprouts with marmite was delish! Each brussels was cooked differently - some tender raw leaves, some stead, some pan fried. We finished the plate by dipping our bread into the marmite sauce. The coddled egg rutabaga, and cod was OK; I did not like the cod which was string and salty. The foir gras was chili and lime was big; definitely enough for 3 people. The meat was thick and the plate was just a little sweet; I'm used to sweeter. The lamb with parsnips and wheat grass was OK. I'm not a wheat grass fan, but the lamb was perfectly cooked. I liked the bites of bacon, parsnip, and lamb. Desserts were out of this world. I tasted the cinnamon babka - amazing, and my meringue, pistachio, grapefruit dish was so good. There some candied orange; I thought a bit too much. Again, I loved the small glass of bubbly that was served when we sat down and the cookies and popcorn served with the check. I also continue to love the drawers of silverware! My friend was annoyed it was only beer and wine, but the wine options continues to be extensive. This place is such a treat.
(4)
David S.
This place was a wonderful surprise. Went here at the recommendation of a coworker, and it was by far the best meal my wife and I have had all year. The courses were creative and every bite was delicious. Many of the flavors I couldn't have imagined, but every bite was amazing. The tasting menu is a leap of faith, but we were we'll rewarded for taking the leap. Highly recommended.
(5)
David C.
The best way to enjoy Asta, in my opinion, is to split the 5 and 8 course menus amongst your table (this may require you to take out a second mortgage on your house--I was lucky enough to be treated to dinner by my friend's parents). This way you get to experience the full breadth of Alex Crabbe's genius. Not every course I had was a home run (I would probably be less forgiving if I was paying for myself), but there wasn't a single dish among the thirteen I sampled that didn't make me think long and hard about the food I was eating and the flavor and texture profiles I was experiencing. The highlights for me included the seared scallop (filleted and presented in a way you've never seen) with blueberry farro and coriander and the duck breast (perfectly seared and crispy on the outside, tender and juicy on the inside) with beets and scallions. Now, I would be remiss if I didn't mention the braised celery that has been lavished since Asta's opening. I HATE celery. The only other food that even approaches the disdain I feel for this useless vegetable is fennel. That being said, Chef Alex almost made me like it. Kind of. Almost. The essence of the celery flavor was still there, but it was tempered by the richness of the braising liquid. It was actually reminiscent of chicken noodle soup. And who knew celery could be so hearty? For maximum soup effect, pair it with a bite of the accompanying black garlic gnocchi (divine) and chicken skin. Service is spectacular and unpretentious ("spectacular and unpretentious" could be Asta's dictum). From the moment I arrived fifteen minutes before the rest of my party and was greeted with a complimentary glass of sparkling wine by the sweetest sommelier I've ever met, I knew we were in good hands. And so we were, for two-and-a-half blissful hours of innovative culinary craft.
(5)
Julie V.
The SO and I were at Asta for Valentine's Day this year. After hearing so much about Asta, I had already made a reservation in advance to be seated at one of the bars facing the open kitchen. Asta did not disappoint -- it just might have edged out over T.W. Food as my favorite restaurant. We went with the 5 + 8 combination, according to the recommendations of other Yelpers who have been here. It came in to about $200 total including tax and tip, but I would have to say it was an extremely good value in terms of the variety of food we got to taste, as well as the fact that we both left feeling satisfied. Some of the dishes we had are more traditional, tried-and-true type of stuff, such as seared monkfish with roasted brussels sprouts and bacon broth, but others were quite surprising, such as the beef heart, served in slices with tarragon, beets, and potato chips. The presentation was striking and the beef heart was unexpectedly tender and flavorful. I was also a big fan of the kale foam that came with the beef dish we had -- who knew that kale could be made to taste as rich and creamy as that? The real surprise to me was just how amazing the desserts were. I've come to have relatively low expectations for even the most posh of restaurants when it comes to dessert, as it just takes a completely different skill set to produce original desserts versus savory dishes. Asta, however, proved that it is indeed possible to hit a home run all the way through. The black cocoa pavlova, with passionfruit and olive oil, topped with a slice each of grapefruit and orange was the show stealer of the night. The pavlova itself had a great crispy exterior that had a slight hint of chewiness (in a good way!), and a light airy inside that complemented perfectly the strong, vivid flavor of the passionfruit puree and olive oil, plus the bright citrus notes from the orange and grapefruit. Amazing. Even the atmosphere here deserves a note. Not even the barest hints of pretentiousness here, as Asta manages to be upscale while still being relatively casual. It can be very well described as one of those places where you would feel just as comfortable dressed up or dressed down--the whole experience felt personal. There was a great energy and vibe to the place, with just the right amount of noise and a lively modern playlist (Phoenix!). I can't wait to go back.
(5)
Rowena M.
What an amazing experience for our last evening in Boston! The ambience was hipster without being intimidating. I particularly thought that the table with your own drawer of silverware was a clever touch. We were welcomed with a glass of sparkling wine - another nice touch that really set the mood for a wonderful evening. For dinner, we opted for the 5-course menu with each course outdoing the one that came before. Who knew cauliflower and celery could be so sexy and worthy enough of its own dish? The monk fish was prepared perfectly and complimented well with mustard seed broth and roasted brussel sprouts. Seared foie gras was executed perfectly and just absolutely divine on top of gingerbread with some berry preserves on the side. Just when you thought it was all over, we also feasted on duck prepared with hazelnut and hearty kale. And for the finale? Black cocoa pavlova with the most sinful passion fruit concoction that would make you forget your own name! Service was impeccable and down to earth at the same time. Absolutely one of the best dining experiences we've ever had and cannot wait til fate brings me back to Boston again to return to Asta!
(5)
Anthony S.
This was a memorable and thoroughly delightful dining experience from start to finish. It began when we had to adjust our reservation at the last minute from four to five. The woman on the phone -- who we later learned was the co-owner -- couldn't have been more pleasant or accommodating. The space is well-lit and comfortable. The exposed brick walls make it a bit noisy, but we easily adjusted. The staff was warm and friendly, explaining the tasting menu and taking drink orders. There are three tasting menus to choose from -- three, five and eight courses. We chose five courses with the wine pairing and it was the perfect amount of food. Each course was served by the kitchen staff and carefully explained. The food was exceptional. Not overly fussy or complicated. The flavors were wonderful, subtle when appropriate, bold when necessary. Not a single course disappointed. The wine pairings were spot on. Perfectly matched with each course. The chef came over at the end of our meal and chatted. He ended up buying us a round of after dinner aperitifs. I would return again and again if I lived in Boston and will strongly encourage my friends to try this place out. The simplicity of the setting paired with the flawless food makes for a very special night out.
(4)
Irene G.
My husband and I had our best meal in Boston here just a few hours ago. We eat out a lot in various parts of the city, but Asta takes the cake. We had the 5-course menu and it was worth every penny. We will be back.
(5)
Harlan K.
As far as I know, this is easily the best place to take a foodie on a date in this particular section of Back Bay/Fenway. The tasting menu was extremely well done and creative, and the wine pairings went along in perfect harmony. The server was very accommodating and let us switch out one of the desserts on the five course for the (more superior) chocolate dessert on the seven course menu. The things preventing a full five stars: the price was a little steep, even considering the quality of the food, and although I'm a fan of the A-ha classic Take On Me, it played over three times on the speakers throughout the course of our meal, which I find odd for a restaurant where one could easily spend more then a Benjamin per person. Ultimately, I would certainly return (and make sure to sit at the Chef Table), but probably not until I have Scrooge McDuck sort of funds.
(4)
Helen W.
The hype and the reality were too far apart: 2 stars. I left hungry. The 8 course tasting menu offered simple ingredients that were creatively charred, carmelized, fried, etc. and but each course was really only a taste. The wine pairings underwhelmed. They progressed from a crisp white to a dessert red with a sake and an ale thrown in but (1) many weren't really paired with the food, (2) a few of the reds should have been scratched from the list or decanted for a few hours before serving and (3) the server described one of the wines as "funky" but I was paying Asta far too much money to get served a "funky" wine. Finally, I was seated near the door and was cold and uncomfortable during my meal. Most restaurants in the area solve this problem by hanging a heavy curtain around the door to block the cold air from coming in.
(2)
Tony U.
Back for the second time last night and once again was blown away by the rich texture and flavors of each dish we had on the five course tasting menu. I neglected to mention in my initial review that the wine pairing is a must if you typically drink with dinner. Paige is just phenomenal at drawing out the subtleties of each dish with a pairing, and vice versa. My senses still recall our first visit, and her inclusion of an Icelandic beer to complement the deconstructed apple pie dessert. Amazing! And I owe a shout out to Shish (I hope I spelled that right), whose simple charm and doting attention just made our night special. So glad that this venture is seeing success - it stands out as a unique experience in Boston.
(5)
Niclas B.
I've been back a couple times. This is literally the best restaurant in Boston, period. It's expensive, it's not in the best location, but the experience is simply outstanding. Do yourself a favor, try this place!
(5)
J K.
Great service - loved sitting up at the bar and watching the expert food preparation. Delicious, smart dishes and attentive service. Went with hubby for a date night - highly recommend.
(5)
Erick M.
Shish, Alex Jane, Lazor, Rachel and Tyson are an awesome team! Incredibly good American fusion food with good pairings. Alex seems to love experimenting with flavors and has some pretty exotic ingredients in every dish. Menu changes pretty often but I loved the sugar beet and beef heart garnish dish and foie gras. Could use some more detail on decor and expertise on presenting each course. Overall great new place and worth it to get the 5 and 8 course with a date.
(4)
Linh B.
--Tries too hard to be Noma-- Let me start by saying I like Alex Crabb as a person and as a presence in the kitchen ( which we had the fortuitous opportunity to have as a view when we dined here). But his restaurant Asta tries way too hard. It is like tha
(4)
Marilyn P.
What can I say that has not been said here? Local, fresh, original dishes. You can taste every ingredient in their dishes. It would be a shame not to eat here. I can't wait to revisit every season.
(5)
J B.
Best tasting meal I've had in Boston. Everything was uber flavorful and quite innovative. Tasting menu only, so only go here if you are willing to splurge. Also, even though there are plenty of courses - its not an overwhelming amount of food - be warned. Every dish was unique and incredibly tasty. Highlights the night I went were the foie gras (best I've ever had), venison (flavored w/ chocolate and paired w/ vanilla potatoes), and the lard (w/ apples and horseradish). Did the wine pairings (some were actually beers), which all matched up beautifully w/ each course. Someone really took the time matching these up w/ the food. The service and flow was exceptional and very, very approachable. Great atmosphere as well; sit at the chef's bar so you can gawk in amazement at the preparation of the kitchen. One of the most memorable dinning experiences I've ever had. I'd recommend this to anyone who is adventurous and is maybe celebrating something (Two 8 courses, Two wine pairings, tax, tip = $440).
(5)
Rob B.
You might think of Asta the Hipster L'Espalier. (Please bear in mind, from me 3 stars is not an insult. It's a solid offering that I just don't think is terribly special.) On the whole I enjoyed the experience, though not enough to frequent the place (on my own dime). In brief: the food was delicious, the service was of a good quality, though a bit quirky and the experience was unique-ish and fun. But for the price, Asta just lacks a certain unifying soul, personality and - not to sound like a snob - but pedigree. The wine list, however, was spot on. The interior of the place is hipster-chic: exposed brick and hardwood, torn out plaster still showing, spraypaint stencils of animals and... Zeus, and a focus on the chefs in the "celebrity chef" style front kitchen. Dinner at Asta is definitely a culinary adventure of the senses. We dined on venison, celery root, beef heart, truffle shavings and no shortage of deconstructed this-and-that. The flavors were quite good (except one vastly over-salted chicken skin dish), and nothing was over or under cooked. But just about every flavor or texture element of most of these dishes were spread out in the deconstructed manner that is popular right now. I found myself constantly wrestling little bits onto my fork in different configurations. This was fun at first, but grew tiresome. Some dishes could have come with instructions, which would no doubt have needed to be deciphered by adding a combination of citric acids to invisible ink on a cracker-that-was-not-a-cracker. The pacing and service was good. An empty glass was either filled or removed quickly. Dishes would not arrive if one person was at the rest room. The sommelier, Page, really was a fantastic resource to have driving the wine experience. I was not surprised when the $225 check came for dinner for two, but we didn't splurge like we might have on a weekend night. For my money, at that price point, the food needs a unifying soul and the service needs to border on freakishly intuitive. Asta seems to me like a foodie petting zoo driven by a genius mad scientist chef who might be bordering on taking things too far to really become a Boston mainstay. I definitely think you should try this restaurant if you haven't. But it's not the type of place that would develop a lot of regulars.
(3)
Chad T.
Asta is an excellent restaurant that focuses on tasting menus and pairings. There is no a la carte option so just decide how many courses of tastings you want and that's what you get. One or two of the dishes were misses (especially the one that was meant to resemble "stuff washed up on the beach"), but everything was generally good and pretty light. We had the 8 course menu and left full-but-not-stuffed so it is pretty reasonable. The final savory course, pork belly in a cucumber-yuzu puree paired with a Nebbiolo was absolutely outstanding. I also like that they had a nigori sake pairing for one of the courses, but I always Always ALWAYS feel that restaurants like this are way too heavy on French wines. Come on people, there's a whole world out there! Why focus on France so much? Also, the almond cake in rosemary milk was a phenomenal dessert. Can't wait to see what they come up with as the restaurant matures.
(4)
Ryan S.
Pricey but really enjoyed our meal. We got in late with a party of six. They stayed open well past closing and we invited the chef to join us for dessert and a drink. Enjoyed visiting with him. Would recommend coming back! Love the silverware drawers at each setting.
(5)
Indira B.
Had an amazing dinner at Asta the other night. Fine dining food with warm casual atmosphere. Very open space with tall ceilings and exposed brick work. Loved how they greet with complimentary glass of bubly. We got a 5 course chefs tasting menu and added royal Belgian caviar to start. Caviar was out of this world delicious. Each course was exquisitely plated and served timely. Loved octopus and spaghetti squash dishes. Beef was cooked to perfection. And cream puff for dessert was soo good. I ate the whole thing. They have a cool open kitchen so you can actually watch chef preparing a dish. I would definitely come back. Highly recommend to give this place a try.
(5)
Megan C.
Wow! This place is great. MUST GO for a special occasion if you are a foodie. You'd easily walk by this place - but please don't! I used to live in NYC and love food. I also love dining experiences and after eating at a bunch of just OK Boston restaurants, I didn't have high expectations. This place ranks with some of the best I've had in NYC (One if by land.., Gramercy Tavern, River Cafe). My husband and I sat at the bar - which was the best decision ever. You can carefully watch a huge kitchen staff artfully prepare each dish. Each was presented by a different member of the staff. Our duck confit (presented by the exec chef) was one of the top 5 best things I have ever eaten in my life. It was that good. Although no frills on the decor, it's definitely upscale and they have a dedicated sommelier that seemed happy to help everyone there. But the food speaks for itself. Opt for the 5 course. Perfect amount of food for dinner. Also, complimentary sparkling wine and chocolate bunnies for dessert really added a nice touch. Kudos Asta! I recommend to all my friends.
(5)
Alexander L.
Asta is a place you have to try, and one that you will return to. FOOD: Asta is a unique concept for American Cuisine, and even more unique because it's in Boston. Asta only serves tasting menus: three, five, and eight courses, with optional pairings. The courses usually combine a smaller dish (or two) to begin with and then a larger course with either meat or fish later on. The first thing you'll notice in each dish is how well the favor profiles of the main ingredients complement each other. For example, you'll notice (if you haven't already) that anchovy and cauliflower complement each other extraordinarily well. Later on in the meal, you may have the same revelation about beets and chocolate. Don't expect odd pairings all the time, or even most of the time, but don't be surprised when they turn up. WINE: Don't worry about the wine-you are in extremely good hands. If wine is your thing, you'll have a memorable conversation about each pick. If it isn't, you'll learn something in a similar and surprisingly easy conversation without any condescension. SERVICE: The ambience is similar to eating at your friend's house. At a friend's house you would expect that your host would select and prepare, and offer it to you warmly, genially, and genuinely. By having only tasting menus Asta becomes your culinary genus friend's kitchen, with your hosts (Alex C. and company) serving the food they selected and prepared, in a warmly, genial, and genuine manner that will leave you seeking to be invited back. SUMMARY: In the strictest sense, Asta is doing to American cuisine in Boston what O Ya has done for Japanese Cuisine in Boston. Asta has built their concept on a vector that reaches far out into the future of food in Boston. If it stays the course, it will find itself in the enviable situation of being one of the best, or THE BEST restaurant in Boston. DECISION: Check it out now, while you can still get a reservation.
(5)
Lala I.
i had a great meal at asta. food was light, dericious, creative, and unique in terms of the ingredients, smell, presentation, and taste. the unfamiliar ingredients connected surprisingly well together. the presentation was beautiful. i dont think they were 'overly conceptual' either. its like alinea in chicago, they combine food with art. i totally dig it. like i mentioned before, i totally love the ambience and kitchen setup. very cozy, relaxing, and entertaining. staff was very friendly, knowledgeable, and accommodating. although i wish couple dishes had more flavors, the overall experience was excellent. i will def be back.
(5)
Rick B.
A year later, I'd write the same review. My wife and I went back last night for her birthday and had another amazing meal. Best restaurant in boston we've been to.
The people were very nice. We, two couples, told them we were going to the symphony and they moved the various courses along in order to accommodate us. I didn't like the atmosphere or the music. the silverware is in a drawer, rather than on the table - a nice idea, but I was sitting against the wall, and I could only open the drawer a little bit. We chose the 5 course tasting. The food was of good quality and well prepared, but bland in taste and not all that enjoyable. The only course I really liked was the "main course" - Duck. In the aggregate, I didn't like the wine selection at all. They served a pinot noir that was good, but I didn't like most of the others. The bill was $475, not out of line at all for a party of four at an upscale restaurant, but I don't think it was worth it. There are so many good restaurants in Boston that I consider a better dining experience. The other three people in my group felt the same way. This the first review I have ever written - I guess I feel strongly about it. Apparently I am in the minority in my view of Asta, so maybe you should try it.
(2)
A S.
Modern dining, inviting, exciting, on the border of Back Bay. Troop of Boston-area friends in the restaurant business start-up a new place on Mass Ave. Designed to be comfortable, inviting and the sort of place you'd like to go to in the neighborhood. And so I showed up one day as the incoming blizzard was on Boston's doorsteps. At first I was thinking it was a budget sort of place, replacing the old pizzeria that was in the space before, but then quickly realizing I may be in for more than I bargained when presented by a complimentary champagne / sparkling wine, amuse bouche and a menu on one page. Odds and ends chairs, sparse decoration, seems to emphasize raw materials; gives you some insight into their concept. Get rid of all the surface luxuries and silly restaurant formalities and get right to the business of things. The interior is staged with everything laid bare. Simple chairs (although smart observers will recognize the notable designers), benches and tables under dim lighting give way to angled bars in the back, with the kitchen cooking area in full view, spot lights and all. In fact you can walk right in if you wanted. The entire restaurant is on show and the staff are the cast. Everyone shares duties and the cooks come out to serve the meal and to explain their dishes and their craft. Foodies will love this bit of fun and theatre. Recommend grabbing the bar seats. Strike up a conversation with your bar mates and enjoy the show. As others have noted they've decided to go with three set menus. Based on the initial menu, $45 for three dishes representing the budget-end, for more traditional tastes, a $70 five course for the more adventurous and finally a $95 eight course, seafood heavy menu, which will be a stretch for those with terrestrial tastes. For an additional $40 you can get customized wine pairings from their sommelier, well worth it. I'm not sure what category to put the food into, but its definitely american modern cuisine, well rooted in traditional french cookery. Some reviewers have bemoaned that these menus leave them feeling hungry. But I'm of the opinion that those willing to spend their coin on a meal like this are (and to my mind, should be) looking for an experience, not just sustenance. My thinking is if you are chock-full of food, its really hard to make it to the last dish and actually enjoy it if you are trying to stave-off blacking out from a full belly. I have childhood memories being at the mercy of a Big Boys all you can eat buffet. A nice thing about set menus is that it gets you to try things you wouldn't normally go for. On the other hand, some may be turned off if nothing in the grouping is appealing. But if you are not willing to try something a little different, not sure why you would be at Asta in the first place. I went for the five-course menu, and picked up an alsatian riesling. Some thoughts: Carrot risotto: bits of carrot cut to resemble grains of rice in a carrot puree, topped off with some rye crunchy bits and sharp mustard oil, nice contrast in texture, and taste. Keeps if from being too sweet and carroty Scallop: one large scallop that has been "unwound" into a singular steak strip and seared. Amazing bit of knife work. Sauce adds a nice contrast of acid and sweet with the coriander/seafood combination appealing to asian tastes (or at least thats what I thought, it might not be uniquely asian). Braised celery: half a celery that has been seared and then braised in a tasty stock. Served with herbed gnocchi. Tastes remind you of Sunday stuffing. A very unique dish. But, if it were not for the dim lighting, the gnocchi which took on a dark appearance were swimming in a brownish liquid, could be mistaken for detritus. Maybe figure out a different way to serve it, perhaps as a patty. Despite the presentation, one of the highlights in the menu. Venison loin: cooked to perfection. No need to dress this up too much, just enjoy your meat. Apple cake: a nice hot apple cake served on a cheddar cheese sauce. I liked that the cheese sauce was not made sweet, but retained the edge of the cheese. Good flavor combination. All in all, although I was intending for a simple meal at the end of my work day, I was pleasantly treated to a great meal. Hope that they change the menu monthly so that I'll have an excuse to visit again. Not sure I would go back to eat the same things over and over again. Definitely more inviting to go to than Deuxave down the street, although more impressive in its decor and more formal service.
(5)
Alex A.
This place is amazing to the point I have mixed feeling about it. On the one hand I never want this place to close, and on the other hand I don't want it to become so popular I can't get a table. I've been here a couple times, and my wife and I always do wine pairing and the eight course menu. She's a vegetarian and has never had any issues with the menu. Our anniversary is coming up, and I've already promised to take her back again.
(5)
Jan Mark H.
So I finally managed to find my way into Asta and it was all I expected and more. The food and wine pairing (wine, sake and beer) worked wonderfully together. Every dish had its own distinct flavor profile and the layering of flavors was exceptional. Asta is certainly one of the top restaurants in Boston and should be on everyone's Food bucket list. We opted for the 8 course menu and the extra course of foie gras which turned out to be just the right amount of food The prices are very reasonable and I doubt there are many places in Boston where you'll get equal value for your money. Paige has done an outstanding job in selecting the beverages and was a wonderful host throughout the evening. Pictures of our meal can be found at flickr.com/photos/jmh-pi… But don't spend all the time reading reviews for Asta , go there and enjoy the food/beverages . You won't regret it !!
(5)
Marina Z.
Asta is an absolute stand-out for the Boston dining scene! It has warm, friendly service and offers both concept and substance in its dishes. The format of the restaurant is a little like the one some restaurants like Schwa and EL Ideas are doing in Chicago, where the chefs share more of the space with the diners by bringing out and introducing their improvised creations. We had a chance to try both 5 and 8 course menus, and they both had nice surprises in store. The kernels that came with the rolled-out scallop reminded of the pomegranate seeds, but it was farro dyed with beets. The citrus salad had all sorts of vitamin C, but also brown butter vinaigrette that you would notice only in the end. After the storm was a concept dish in which the foam of a wave brought the saltiness of the sea and the fresh catch. Sunchokes and walnuts custard had a perfect texture and taste. Pickled peanuts that accompanied the beef dish were the quirky band members and the carrots were perfectly cooked. The apple cake with caramelized white chocolate and cheddar was like no apple cake you ever had, being accompanied by melted cheddar, yet it provided the comfort of a delicious apple cake! There were some dishes or aspects of a dish we didn't quite like. For example the carrot starter was too harsh, artichoke custard didn't taste much like artichokes (though it had great accompaniments, including pieces of roasted artichoke with wonderful intense flavor), sunchokes and walnuts custard had a lot of sunflower oil on the bottom that invaded the dish (though that course was thoughtfully served with bread), the red beet and chocolate dessert didn't quite come together. However, these are small nuances for a meal that is creative and is there to surprise you. The wine pairings were great too! The sommelier is a jewel. She was exceptionally nice and took care to introduce each wine in detail. If you like delicious food for thought, head to Asta!
(5)
Sua V.
5 star for wine- best wine experience i have ever had 4 star on food- they have a special knack for bringing together two things you wouldn't think of putting together and making it taste fabulous 3 star on ambience
(4)
Kate M.
Really surprised by my experience here. We each ordered the 8-course menu and were very disappointed. For a $280 meal (he got a wine pairing), I shouldn't leave hungry. Courses were all thin - one was thinly-sliced radishes, the most substantial was one small slice of fatty pig - and not inventive. The atmosphere was comfortable, which was a plus. Maybe the restaurant had an off-night, but I don't have the money to give it another shot.
(2)
JOHN C.
This place fully gets the idea of "dining as entertainment." The open kitchen, which is immaculate, lets you watch all of the action as it happens. Plus, having one of the chefs, rather than a waiter or expediter, run the food is smart and guarantees interaction with the people making your food (what yuppie / hipster doesn't like that?). The bar, which serves wine & a limited selection of beer (decent stuff, but nothing amazing), is friendly and very knowledgeable and passionate about the wine and wine pairings. The food is, for the most part, very enjoyable. As other reviewers stated, they only offer tasting menus. So what could potentially be a limitless number of combinations is dumbed down into only three: three course, five course, and eight course (vegetarian and supplemental foie gras are the only variables). I don't run a restaurant, but watching the kitchen it didn't seem like there was an obvious reason behind why they did this. And I'm sure a high percentage of diners will find something in their tasting menu (it's simple statistics, right?) that they don't like. For me, it was the pork belly, which was what I'd imagine sous vide bacon to taste like. Otherwise, I was a fan of everything I had....albeit pretty pricey (again, the downside of being forced into a tasting menu). My guess is that once this place isn't the new kid in town, they'll dial this back to stay relevant, competitive, and help establish regulars (I can't imagine being a regular in a place that's tasting menu only). Still, I definitely want to go back. Very friendly staff, cozy atmosphere, and high quality food.
(5)
Heather G.
Asta, in my opinion, is the best pre fixe menu in the city. Yes, better than Menton and L'Espalier, and cheaper and more accessible, too. This place is well-decorated, but you could feel comfortable here dressed up or dressed down. The service is excellent, the food is amazing, the wine pairings are incredible, and the owners/managers are generous. Extra wine pairings are sometimes given because the sommolier notices what you're eating (versus what wine you ordered) at any given moment and sometimes shares a wine she "really wants you to try with that dish." This is full-service (no-joke) but very very comfortable and laid back - professional but not stuffy, friendly but not TOO chummy. I came here early in the evening once (5:00pm) and Alex was experimenting with desserts, which Shish happily brought over to my to try as a guinea pig of sorts. Unbelievable. There's no real point in going over what we ate, because the menu is seasonal and rotates. Plus, you can't really choose what you're getting in a pre fixe menu, so my only guidance here is to: 1. save this place for a special occasion/really nice date 2. go with a significant other 3. order one 5-course and one 8-course 4. share everything 5. try everything, regardless of what you think you don't like As others have noted, this is probably the best way to enjoy this menu. Other tips: 1. sit at one of the two long bars in the middle of the room. it gives the best view of the kitchen and best access to the sommolier, who is excellent, by the way. 2. Leave yourself time for this meal. It's an event that will take many hours, and you should enjoy it 3. Don't expect that just because it's a nice-restaurant with a pre-fixe menu, that you will leave hungry. You won't leave hungry. Do not pre-eat before you arrive. 4. Get a reservation 5. Go later on in the evening, at least after it gets dark. This place becomes an order of magnitude more romantic once it is dark-as-night outside, and the inside light is provided by candles. 6. Go here. period.
(5)
Scott P.
Outstanding in every way. A warm welcome, a glass of bubbly, an amuse-bouche that was intriguing (shaved heirloom radishes and bone marrow) even if not perfectly suited to my taste. Wonderful understated service, a visit from the chef, almost nothing forgotten (ok, slightly slow on delivering the Pellegrino ... MAYBE). Well-excuted and inventive courses (we did the five course). A wine list that, though on the expensive side, does not have a mis-step. Hard to go wrong. And though I am not huge on plating and presentation, these guys seriously provide a work of art. Everything exceptionally well designed visually. By the way, get the bar-seat like tables far from the door -- great view of the execution!
(5)
Christy C.
Asta is a gem: it's a small, unpretentious restaurant run by extremely friendly people who are clearly having fun, and make truly excellent food. We visited after a tour of NYC's finest, and found Asta a breath of fresh air. We were visiting so went for the long 8-course menu, but if local would come back frequently to sample the changing seasonal items. The seared foie gras as mind-blowingly good - significantly better than similar dishes we had at Atera and Eleven Madison Park two days earlier. No, really - it was that good. So please, please, PLEASE eat here, Bostonians - make this restaurant thrive so I can eat here every time I visit Boston.
(5)
Sandy V.
The food here is creative and tasty! We sat at the bar and enjoyed watching the food being prepared with love and care. The wine pairing perfectly complimented the dishes being served. We had a fantastic evening and are looking forward to going back. Attire: Wear whatever makes you happy - Jeans to dressy.
(5)
M G.
Love the atmosphere, love the welcoming vibe, and the food is innovative and surprising (in a good way). Had the five-course tasting and had to cry uncle sometime during the third/fourth course. They were very accommodating to this fish-atarian. Would love to visit more often, but the price makes it a special occasion place (or perhaps, I'll try fewer courses next time).
(5)
Amanda R.
A few things, from best to less great: 1. Sommelier: 10 stars. She was fantastic. The wine pairs were delectable and the sommelier was completely pleasant and well versed in wine knowledge. She created an accessible feel to her wine pairings and explained her choices thoroughly. She made us feel like we were the only people at the restaurant. She also emailed me a copy of her wine selections - love. 2. Decor: simple, modern, elegant, unpretentious. 3. Food: Pretty good, but not amazing. I ate here ~1 month ago and don't really remember anything I ate except for an ocean storm type dish that I'm sure you can find in the picture section. Although I remember it because it was creative/different, not because it tasted particularly amazing. The duck confit I ate was really chewy. For the money, this course was mediocre at best, although some of the courses were better. Overall, the food was good, different, but didn't blow my socks off. 4. Service: I found the servers to rate higher than average on my pretentious scale. I get that this restaurant is really cool and different - something I think contributes greatly to the Boston restaurant scene. But it doesn't add something to a restaurant to have judgy, fast moving servers who seem to be somewhat preoccupied when my dad asks them a question about sweet breads. I just didn't get a particularly warm vibe from the servers - again something I expect from a place as expensive as this.
(4)
Molly K.
The newest addition to the thriving Back Bay dining scene is Asta, a tasting-menu-only spot with a casual feel and extraordinary offerings. Asta is the first restaurant of L'Espalier's former sous-chef Alex Crabb. With an open layout with an open kitchen, minimalist decor, and welcoming staff, the place immediately feels like you're over to a friend's place for a dinner, but a friend that can actually cook...really well. The menu is divided into 3 choices, 3-, 5-, or 8-courses with optional wine pairings. A nice change from the usual is the fact that not everyone at the table has to get the same option. I went with the 5 and T went with the 8. My first course was the carrot licorice mustard oil "risotto". A warm carrot with a hint of licorice, cut to look like rice. T started with the oyster "smoked and raw" with a cold, crisp brine, with a splash celery juice served on a bed of salt. Next T had the essex greens with soft egg and a tasty tasty anchovy cracker, a take on a deconstructed caesar salad. My second course was "after the storm" with seaweed, salmon roe & mussels. To me, this actually just tasted like the ocean, I wasn't a big fan, but luckily it worked out because it was one of T's favorites, so we swapped... I swapped with T and enjoyed the peas & fava beans with sheep's milk cheese and mushrooms...one of my favorites, I wish I could make this for myself every day. T had the poached arctic char with ramps & cherries, and a sprinkling of honey and granola, perhaps his favorite combination of all. Next was my second favorite course of all, the quail stuffed with escargot, green garlic & fava leaves, topped with a branch of a fortune cookie-like texture. For T's 5th course, they gave him my favorite of the whole meal...the grilled scallop woth farro, blueberries, and coriander. The combination of these ingredients were out of this world, my favorite course hands-down, even if the rest of the meal was terrible I would return for this one dish. My final savory course was the ridiculously lean & tender lamb with chopped herbs & spinach along with foraged mushrooms swimming in a puree of sorts. With no trace of a gamey flavor, neither T nor I had tasted a piece of lamb quite like this one. T's final savory course was the duck breast with beets & scallions. The duck was perfectly evenly cooked with crispy skin with the beets being sweet despite being very thinly sliced. T's 7th course was the campari stewed rhubarb with ricotta, pink peppercorns, and dehydrated grapefruit. I have never disagreed with T more over a dish than I did on this one...I absolutely did not understand this dish and was overwhelmed with the grapefruit slices. On the other hand, T almost licked the plate he was so in love with it. My dessert was the swiss roll with chocolate, a passion fruit filling, and a sprinkling of tobacco. Light, refreshing, and bright, it was a nice conclusion to the meal. T's dessert was an almond and apricot cake with rosemary milk. I was only given a nibble of this, as he was very protective over his favorite dish. We ended with some tea & coffee, along with a variety of petit-fours. By the end of the meal, with the large portions it was getting difficult to eat more, but we pushed on as the dishes got surprisingly better dish by dish. Each time we were blown away, and had to share our glorious dish with the other, trying to decide who won. In the end the splitting and switching of the dishes worked out perfectly and we both left stuffed to the brim with great wine & even better food.
(5)
Senior H.
Fois gras seared to perfection...... that alone is worth the trip. We ordered everything on the menu for the three of us. Do the same if you can. The plates were creative and the different courses were organised for an entertaining progression of flavors. Plates were not weighed down by random starches. This is not Olive Garden. I suspect this place will just keep getting better and the douchebag food philistines will eventually discover this little jewel. Get there before they find it, so you don't have to overhear our generation of failing parents complain to the waitstaff about their children's imagined gluten sensitivities or the lack of vegan hot dogs on the menu.. There is still a bevy of mediocre pizza and overpriced egg noodles elsewhere in Boston for those that miss Pasta 47.
My wife and I recently celebrated our 10th anniversary and wanted to do something special. We love fine dining and we love wine pairings. We thought a tasting menu with a wine pairing would be best, so I started looking...... reviews were good so we chose Asta... big mistake! The service was very professional and friendly, and the sommelier was well educated in the wines she was serving. It was a shame that the music was too loud to hear most of what she was saying. We love trying new things so we opted for the 8 course tasting with wine paring... by the 4th or 5th course we were both laughing at the folly of coming here. There was nothing bad about anything, but to best understand you have to know the story of The Emperor's New Clothes. It was supposed to be amazing so many treat it like it was amazing but it was not. It's a shame because it really has everything needed to be very special, but the food was mediocre at best. Our only other issue was when I mentioned that I did not appreciate being served a small glass of beer (WINE PAIRING) with one of the courses, and suggesting instead that a thick smokey red would have been better with the beef, the sommelier was visibly insulted. It would have been just as easy for her to agree with me and keep her irritation to herself. Let me end by saying that I never write reviews (good or bad), but this was a $400.00 dinner for two.
(1)
Andrew H.
Great place. Super cute simple decor. The service was really fantastic - casual but attentive without being overbearing. It is all tasting menus - no a la carte. But they give you options on number of courses. Three, five, and eight courses. We did the five course menu and left very full, but not stuffed - perfect. First was sea bass corn chowder - delicious. Second were scallops 'unpeeled' into long strips. Third was mushroom gnocchi with vegetables in a broth. This was our least favorite. It was tasty but the textures were odd and it was difficult to cut the vegetable without covering yourself in broth. I added the fois gras (just awesome). Fourth was pork belly - super yummy. And thy graciously subbed my wife's pork out to a vegetable with no fuss. I thought dessert was great (don't remember what it was) but my wife wasn't a huge fan. The wine pairings were not the usual selections, but went great with the food courses. Our only gripe was minor. They have a gimmick with the utensils. Instead of on the table, they're in a drawer in front of you and you pick them out yourself. This isn't particularly intriguing and you have to push back from the table quite far in order to see what's in the drawer to pick your next utensil. My vote would be to skip the shtick and do like every other restaurant. We will definitely be back. I hope they make it. We went on a Thursday night ( admittedly during the summer) and they were very empty.
(5)
Pippa A.
Despite living in the area, my husband and I only just 'discovered' Asta, and much to our delight. The small, intimate, and comfortable atmosphere immediately suited us. We sat at the front on barstools which I'd definitely recommend. The waitstaff was friendly and very attentive, and kicked us off with a glass of sparkling wine. There are only three menu options, depending on how many courses you'd like-- but honestly, the food is so delicious it's nice to not have to make too many decisions. We got the 5 course menu which was perfectly filling without weighing us down. Each course was well-balanced, flavorful, and elegantly presented. Wine pairings were excellent. Definitely worth a visit!
(5)
Roxanne B.
One of the best restaurants I have eaten at in Boston. The menu is so innovative (my dessert had tobacco in it, and it worked!. The flavors are interesting and delicious, and I thoroughly enjoyed everything I ate. I ordered the 5 course option which left me very full and satisfied without feeling sick. The interior is well done and inviting and the service is excellent. Definitely a place to try with a small group of close friends or a SO since the several course meal is on the longer side. Oh and, the silverware is in a drawer in your tables FYI- something I didn't catch on to for an embarrassing amount of time (I thought they were withholding silverware... for some reason...)
(5)
Diane S.
My husband and I dined there before theater. We didn't know what to expect. Its location made it seem very low key. Were we delighted to find that the setting is low key but the food and service are top of the line. We loved how meticulous everyone in the kitchen and serving line were - placing garnishes with tweezers and double checking everything. The tasting menus were modified slightly for us to accommodate our likes. The people were charming from start to finish - helpful and friendly without being cloying. We are arranging to go back and take friends.
Takes Reservations : Yes Delivery : No Take-out : No Accepts Credit Cards : Yes Good For : Dinner Parking : Street Bike Parking : Yes Good for Kids : No Good for Groups : Yes Attire : Casual Ambience : Trendy Noise Level : Average Alcohol : Beer & Wine Only Outdoor Seating : No Wi-Fi : No Has TV : No Waiter Service : Yes Caters : No
Mikey T.
Amazing food. Everything here is top notch. Fine food for a casually sleek and relaxed atmosphere. They all seemed to help each other which I really liked. A Boston hidden gem and must
(5)Andrew D.
Food: Hit or miss. Some dishes were right on while others completely missed the mark. We spent $330 for two people for the 5 course tasting menu with wine pairing, which is to say that this was extremely low value. Wine: The pairings were OK and some of the wines were interesting, however, the sommelier was very unpleasant. She had a terrible table side manner, frequently talking over us and not responding to our tasting notes in a positive manner.
(1)Harry S.
Visited Asta last night for the first time with my wife and our foodie daughter. We stopped in earlier in the day to see if any reservations might be available and scored 3 seats at the bar, overlooking the kitchen (aka where the magic happens). Insider tip: If you are a party of 3 or less, try to book seats at the bar. Beware though - and this is a tip for Asta overall - you will be barraged with many, many smells and flavors, way more than your typical eatery. This is the secret to Asta, so many flavor profiles, so many layers of aroma and texture both nuanced and some more assertive. Asta really is different from anything else we have experienced in Boston. Some background: We have been walking by Asta for almost a year. At first we thought the restaurant was undergoing remodeling and that the 'P' had been lost from what we assumed was a 'Pasta' joint. Oh were we wrong! Once inside the vibe and the décor is very hip. The other thing you will immediately notice are the aromas. My first whiff, when booking the table mid-day, prior to opening, was of a deep, rich stock - probably chicken stock but one some aromatic I could almost taste it from the doorway. When we arrived for our late-ish reservation, the place was full and hopping. But we were greeted promptly, we even got a wave from the chef, from behind the line (he had answered the door earlier when we walked in to make the reservation). If you've researched Asta at all, you know they only do tasting menus. You can choose either the 3, 5 or 8 course menu. My wife chose the 5 course, our daughter and I went for the 8 courses. No dish is repeated across the three menus but everyone on the same menu does get the same dishes. The menu changes frequently so I won't go blow-by-blow into our dishes but a few I must mention. Sunchoke & Black Trumpet puree - If you've never had sunchokes, you will be amazed at the earthy flavor and how the chef has married that with the puree and a house infused oil. Terrific dish! Carrot (juice) & Coconut (foam) - served as a pre-dessert intermezzo - savory but sweet from the foam. All this needs is rum to make the best cocktail ever! Cream puff with black sesame and smoked maple syrup - this dish (dessert) almost defies description. They brulee the black sesame on top of the perfect pastry which is filled with traditional (but great) cream and pair it with the heavily smokes maple syrup. More savory than sweet, although both are there, this one dish is Asta on a plate. Complex, addictive and challenging - all in a perfect balance for real foodies. The only downer of the evening, they apparently ran out of the beef heart dish and we received ham instead. While they explained what it was, they didn't say that they ran out of beef heart (we were looking forward to the dish as it has been written about by others). They promised to make us one next time. A word about the staff. Certainly they are professional, superbly trained, and friendly but not overbearing. If you are into the food/experience, they are more than willing to engage and truly seem to enjoy that. On no less than two times during our meal we asked questions about a preparation and while the staff new the answers, they either mentioned the questions to the chef or he overheard and came over to explain the techniques used. No secrets here. They seem to want you to know and understand the process and the concept - if you want it. About the chef, you can read his bio elsewhere but his style you have to experience. At least it our night there, he personally delivered at least one course to every table and explained the dishes himself (the staff and sous chefs do this with ever course). He cares what you think and it shows throughout the experience. Finally, a comment about a dish that speaks volumes about Asta. Celery root - One of the most eye opening (for me) dishes of the night was the celery root with black truffles. Anyone can shave fresh truffles to elevate a dish and many do this to cover what are many times, just ordinary food. The combination is good but not enlightening. Here at Asta, with this dish, you see, taste and experience the care and patience that they bring to preparing the food. When we asked the chef about the preparation of the celery root he said "we start those early in the day, braising them in a pot, similar to what you would do for meat - we actually treat them much like meat, cooking them over a long period, until they develop a deep flavor; then at service we sauté them in a pan to sear and crisp the outside. We like the texture and the flavors this develops." Wow- we do too! The outside tastes like the best baked potato skin you've ever had, the inside is creamy and luscious. I'd come back just for the puff pastry and the celery root anytime but my guess is I would just be missing the next set of magic Asta has up their sleeve. If you love food, like talking about and analyzing food, Asta is a must visit in the Back Bay.
(5)Frank L.
Foodies' food, seasonal menu, intimate not crowded, casual all-ages hip, perfect pre-Fenway or pre-Symphony meeting spot--a delightful discovery. Fun night.
(5)Timothy A.
We just had a marvelous dinner at Asta, our first visit. They offer tasting menus of 3, 5, or 8 courses, and wine pairings are available for the 5 or 8 course meals. We had the 5 courses with wine, and the meal was exceptional. The sommelier, Paige Farrell, really know her wines and introduced us to some outstanding Austrian whites along with some reds from Bordeaux and Provence. We will be back with friends, and I will post a more complete review when I have time to "digest" the experience.
(5)Santi C.
The food and wine pairing were excellent. Service was amazing, friendly, and unpretentious. So glad that I caught a glance of Asta on the way back home via #1 bus. This restaurant is on par with Craigie on Main, Salts, and Bondir.
(5)micky m.
I checked out the joint...was disappointed...SORRY CHEF YOU JUST DON'T GET IT. No choice...high priced...doesn't make any sense...it's a neighborhood!. I am sure the crew can cook but it is not the theatre district. Everything is just wrong. On the bright side its not too late to change. Admit you got it wrong and start cooking good food at a good price and the place will rock. Failure teaches us our best lessons. Learn a lesson and move on. What's the big deal change the menu add some choice... knock the price down 20-25% and it very well good be a great go to eatery. Not gonna happen presently. I have read the reveiws about ASTA ..."Hello is there anybody in there? Just nod if you can hear me. Is there anybody home?"
(2)John O.
Astonishingly good -- creative, delicious, and perfectly executed food, with an expertly curated wine list with interesting bottles from small producers. Sommelier Paige Farrell is a particular gem. The emphasis at Asta is on quality rather than prestige ingredients, making the prices surprisingly reasonable for a tasting menu restaurant. The atmosphere is also more homey and comfortable than anywhere else of this caliber in Boston.
(5)Brian K.
This is one of those secrets that will undoubtedly get out. You're initial expectations are colored by the simple decor. Don't be fooled. The kitchen puts out serious, inventive food. The sommelier is as knowledgable as she is charming. You'll walk by this place 100 times and not notice but stop in you'll be amazed
(5)Stefanie G.
Best restaurant in Boston - by far! Such a unique experience - nothing like it in the entire city. Go for the full tasting menu and trust the sommelier - she never steers us wrong.
(5)Brandon B.
I feel as though my review history is going to look quite skewed after this addition, but this meal is honestly as good as it gets. We were referred here by a friend of the sommelier and I must say it did not disappoint. 8-course tasting + wine pairing was spot on. Not a single miss in anything and all presented with great stories and even a tasteful dose of drama. The true success here is in the details. Tables with drawers that hold enough silver for all of your courses, M83 playing in the background, Drive movie poster in the bathroom, food bars, and a fully open kitchen. One of the top 3 meals I've had - and not just in Boston. Go now before everyone finds out how great it is and getting a table becomes a near-impossibility!
(5)Anne marie F.
Perfect food, service, and atmosphere plus tasty extras like a little amuse bouche, glass of champagne, and macaron to top the night off! Happy to leave the menu in the hands of the chefs here, and to watch all the magic happen in the open kitchen.
(5)Carol E.
We loved our visit to Asta. The food was very creative, and everything was delicious! The staff was exceedingly warm, friendly and knowledgeable about the menu and wine. Outstanding!
(5)Jeff P.
This restaurant has the best vibe in Boston. Decor, music, people and the food is incredible and very interesting. Restaurant might be too cool and sophisticated for Bostonian's. Probably better suited for New Yorkers in the Village/Soho. It is also very inexpensive for the quality of the food and wine being served. By far the best restaurant Boston has ever seen.
(5)Freddie R.
So I'm in Boston for a meeting and after reading The Best of Boston I decide to indulge and come to Asta to try out the 8 course tasting with pairings. (More than any mortal should spend on a self indulgence of any kind) but wow! I'm first tempted with a paprika chip followed by gazpacho with just the right amount of very tangible 'shrooms, that I promptly slurp up when, suddenly I have to hit the brakes to completely immerse in this melange of frothy scallops, moist with crispy seaweeds, roe and pasta paired with a turbid white unfiltered sake. From this point on I'm closing my eyes with each bite. No sensory distractions needed now. Then it is the softest, flakiest hake with a millimeter thin sear followed by pumpkin vine with walnuts peaches and a masarpone-like cheese paired with an Alsace Riesling, then Ribeye with piqullo peppers and peanuts plus a sweet baked eggplant paired with an aglianiaco grape wine (Tari, which I'd never even heard of before), then vermouth sauced sweetbreads with a Chenin blanc. Then there's watermelon with raspberries and blueberries and goat cheese with micro bits of olive tapenade and mint leaves paired with a jerez and then more berries, apricots and a savayone-like cream with a sort of cornbread tart paired with a wheaty beer fermented in Pinot Noir barrels and....I'm just glad I don't live in Boston, this would be worse than a sex addiction. Staff is great, sommelier knows her stuff.
(5)Amy v.
What an amazing and intimate dining experience!!! Chef Alex puts so much love and care into his dishes, it was such a treat to be able to see the dishes being prepared right in front of us. Every plate was perfectly balanced and beautifully presented. We will be back on our next visit to Boston!
(5)Raven L.
Our friends treated us to dinner at Asta on Friday night, and because we are used to eating out together, we ordered...everything on the menu, basically, and a full pairing of wines. I don't really know how they figured out what to feed whom, since we ordered and shared a 3, 5, and 8 course meals and a 3 and 8 glass pairing. They were cheerful, friendly, flexible, and made sure we had a good time. Oh, and one of us was vegetarian, and she got her own set of plates. They were very good sports, and we appreciated that, as we passed each plate up and down the bar where we sat to watch them work, each of us tasting each plate. The food was fun, tasty, and we definitely didn't leave hungry--in fact, we didn't leave with any room left at all. The style and presentation of the food reminded me of Journeyman in some ways--perhaps the Apprentice version, since they are still very new. The food was fresh, the flavors bright, and the sense of humor and whimsy added a dimension of surprise and delight that, for me, was the theme of the evening's meal. We liked everything we tried, but we loved the mushroom soup--it was silky, with layers of mushroom flavor, and little crispy mushroom garnishes that left us wondering how exactly you crisp mushrooms. We were also intrigued with the "plate full of everything this farm grows," which included a fresh egg, pea sprouts, and "maple water". I wasn't sure if that was unboiled maple sap, or maple syrup diluted down, but it was really good--although I have never considered having sweet with eggs. The scallop was delicious, and rich enough that one was enough--though the pickled blueberries cut the richness, and made me decide that I need to pickle some blueberries this summer. As another reviewer mentioned, the farro cooked in beet juice was just beautiful--like pomegranate seeds indeed. I was delighted to find that something I thought was another one of the succulent baby beets was actually a dollop of intensely flavored beet foam, and the lamb was delicious--perfectly cooked, full of flavor. The most fun dish, though, was one modeled on the beach after a storm--it really looked like something you might see while beachcombing after a storm, without the sand. There were seaweed noodles (why not, you put spinach in noodles, right) and caviar, tender seaweed, caviar that provided little pops of seawater, and fried dulse, which enlightened me as to why that particular seaweed is sold as a treat in Ireland. The wine pairings, provided with lots of intelligent and well-informed commentary by the passionate sommelier in the really cool dress, added a whole additional layer to the meal. She explained that she tended to choose wines with a high level of acidity and minerality, but they varied widely aside from that. She was careful to explain that we didn't have to try each wine only with the plate it was technically paired with--she had wines that went equally well with several of the plates, and we enjoyed trying them that way. We found a new favorite in an Italian wine with a top note of rose--like the flower, not like pink wine--and I was very pleased with the twin glasses of a young Madeira and a Tokaji that reminded me that these very friends had brought us back a bottle from one of their trips years ago. The variety of desserts were the perfect touch, again with a bit of surprise and humor. Did you ever think to cut a thin, thin slice of cake and toast it? Me neither, but it made a really fun garnish to the untoasted cake. We loved the long sliver of coconut cream pie, and the citrusy cake with the subtle rosemary foam (how fun is rosemary foam? really fun!) was light and delicious, though somewhat overpowered by the fact that we were passing around the other, more strongly flavored desserts. There was a little citrus plate in there somewhere that had every form of citrus I could think of, including grapefruit, Meyer Lemon (I think), blood orange, and lime, all segmented and perfectly ripe. Other reviewers have commented on small portions and the fact that you don't get a plate with a hunk of meat surrounded by scoops of vegetables. There are plenty of places you can get that--even in the L'Espalier family, you can go to Sel de la Terre and get hearty country food, which I love too. This isn't that kind of restaurant. It's one where each dish is a creation, a little tasty work of art which has been thought through with the intention of surprising and delighting you. If you don't have the imagination or skill to come up with "after the storm", then come here, and pay for the years of education and skill and the artistry involved, and the chef and his team will bring it to you. You'll get to meet them and talk to them, and even, if you ask, find out why there's a painting of Zeus on the wallboard. Go! Eat! It's fun!
(5)Lisa Q.
What an evening! We opted for the five course menu and every dish was nothing short of fabulous. The staff was also extremely helpful with our wine selection, which ended up pairing very well with each course. It was great to watch the chefs prepare the food as we chatted and sipped wine at the food bar. Highly, highly recommend this place.
(5)Marie L.
WOW! Had my birthday dinner there and was blown away. It could not have been better. We had the 5 course tasting, paired with wine, and it was fabulous. The wines matched perfectly with the food. The food was innovative, but not so out threre that you didn't know what you were eating. The flavors POPPED. Service was perfect. We chatted with the staff and they have great pedigrees: L'Espalier, Menton, etc. However, this place is way more casual than those places. Menton for the people! ;)(Well not really, it wasn't cheap. Well, cheaper then Menton or L'Espalier anyway). Asta is firing on all cylinders. If you want something special in Boston right now, GO THERE.
(5)Susan C.
Asta is a new restaurant just opened on 47 Mass. Ave. The food was excellent. There are three tasting menus. A three course at $45.00 a 5 course at $70.00 and a 8 course at $95.00. I did the 5 course each course was specia butl the braised celery was fabulous sounds simple but it was elegant. My husband had the 8 course and loved each course the duck and the citrus salad were especially well prepared. The dessert, apple cake was super delicious . The service was great we sat at the counter which was wonderful. We could watch the chefs as the cooked our meal. Shish,the manager was great and Paige the sommelier were extraordinary. We will be back often.
(5)Pam F.
Delicious, subtle and bold, with ingenious attention to color & texture & startling juxtapositions, but never at a cost to taste. It's early days, and the chance to catch chef Alex Crabb (formerly at L'Espalier) and his talented team in the glow of the restaurant's birth is a fabulous opportunity. My husband and I tried the 8 and 5 course prix fixe meals with wine pairings. The latter is optional, but we really appreciated the expertise and inventiveness of the sommelier. Everyone in the kitchen it seems participates in presenting the dishes, occasionally with an understandably prideful introduction. The effect is charming and informative. Shish is the perfect hostess, lovely, warm and attentive. The space feels like it was hewn out of the Back Bay's pile of bricks and wood with an artful sledgehammer and a sense of humor. The tables provide each diner with a drawer with enough flatware to last the evening. By the fifth course I realized the beauty of this arrangement: no fussing by the staff getting the right implements at the right time with each dish. Makes for a much more relaxing environment in its own small way. Next time, though, I hope we're seated at the counter tops near the kitchen where the diners have a clear view of the dishes being prepared. I was especially taken with the braised celery with black garlic gnocchi, and also the scallops on farro and blueberries coriander. But the main event lamb & onions was really special too, its plain description underselling its exquisite flavors. My SO's 8 course meal featured razor clams with parsnip puree, a gorgeous citrus salad that scissored its sweet and sour notes with a brown butter vinaigrette, and a ridiculously succulent duck breast with chantenay carrots and kale pickled peanuts. I loved the possibly controversial "after the storm" dish: seaweed pasta and mussel foam. In the middle of January with just one taste I was seated on the Brewster shore with the warm tide lapping at my toes. Food so good you start hallucinating! There's been plenty of advance press about Asta in the Boston foodie press - just do a search. And check out the photos in the Boston magazine preview. The praise is all for good reason -- these...guys...are...good. By the end of our meals we were sated and dazzled, but not overwhelmed. We'll be back, yes, we'll be back.
(5)Lysa D.
Had the pleasure of an amazing meal at Asta a couple of weeks ago, and didn't write a review because I felt like I would just echo everything that others had said. But 3 weeks later I am still thinking about this meal, this restaurant and these people, and so... Just go. Any special occasion will do, since it's a bit pricey (and well worth it!) The chef/hostess owners are a delight. You MUST sit at the tables near the kitchen and watch the incredible team care and detail that go into the dance that is performed in preparation of every plate. I am a foodie. I have been to some of the best restaurants in NYC, Chicago, Boston, LA, Philadelphia, etc. and this place rivals them all. In my top 3 meals ever. If you don't love every morsel of the 5-course tasting menu, there is something seriously wrong with you. Seriously, just go. Now.
(5)Lana D.
We weren't sure what to expect from this new place but decided to make a reservation anyway based on the Yelp reviews. To say we weren't disappointed is an understatement. We loved it! We made a reservation but when we arrived at 8:30, the place was half empty. This was surprising on a Friday night. We ordered the 5 course and 8 course menus without the wine pairings. I can honestly say we enjoyed almost all of the courses. Some were absolutely amazing while others were just great. The menu is very unique and eclectic. We thought the ingredients were very fresh and each course tied very well into what went before and after it. This is a must-try restaurant in Boston. It is a little pricey but the food is amazing, the portions are just right, the interior is subtle and understated, and the service is friendly and attentive. Just go. You won't be disappointed!
(5)Peter J.
Wow. One of the best meals I've had in a long long time. Good thing they don't start you with the bread or you'd never have room to experience the rest of the awesome menu.
(5)John C.
I spent $100 and left hungry. We did the 5 course menu, and though the food was generally excellent the portions were extremely small and the ingredients weren't anything unique. 1st - chopped carrots in a mustard sauce, 2nd - half a scallop with some grilled berries, 3rd - big piece of celery with 6 small gnocchi and 2 barely noticeable pieces of dark chicken meat, 4th - 3oz piece of lamb with onions in various preparations, 5th - apple crumb cake with white cheddar sauce (the highlight). The service was excellent, the ambiance was nice, but the cost doesn't justify the experience. It's a nice place to try, but I wouldn't go back.
(3)Sophea C.
Asta is absolutely AMAZING! I took my fiance here for his birthday last week and requested the chef's table. Once we arrived, we were served complimentary champagne. I love that we were both able to get a different prix-fixe - we shared the 5- and 8-course tasting, along with the foie gras supplement. Everything tasted delicious. The dishes were light (for Spring), and we even got an additional free dessert because my fiance mentioned at the beginning of dinner how he's a huge fan of rhubarb, which happened to be featured in the 3-course tasting. So we ended up having 3 desserts! Love this place and look forward to going back.
(5)Rob M.
We finally got around to trying Asta, and it was a spur-of-the-moment decision so we just walked in on a Tuesday night, but we were not disappointed. Starting off with a glass of sparkling wine as we sat down was an omen of good things to come. We chose the three course dinner which featured a lamb stew with kale on that night, and all courses were excellent. The sommelier was extremely helpful in helping my wife select exactly the wine she was in the mood for. All of the staff were fantastic, and they were playing one of our favorite albums which was the proverbial icing on the cake. Hint: if you can't find your silverware (even if you chose the 8-course meal), check the drawer in your table: a very clever touch. From food to staff, all around Asta was great.
(5)Anne F.
I rarely write reviews on Yelp, but feel compelled to add my voice to the chorus singing this restaurant praises. The service and food were impeccable. The honey pie with strawberries and rhubarb was a standout. The service, professional and smooth stunned me (though maybe I'm used to the subpar DC service?). I also loved the spare, simple dining space. The sommelier was lively and informative. My husband and I are both pescatearians and the minor tweaks to our meals were achieved flawlessly. I just wish I lived in Boston so I could frequent this gem often!
(5)Cristin O.
Third time here. My new Happy Place. Another adventure with some wonderful old friends on the menu. Without Paige's exquisite tasting pairings you are missing a big part of the experience. After the storm is still a favorite....but the new corn pudding and the carrots with duck are wonderful, the carrot dish is a delight on many levels. The rose chocolate ending was amazing but everything in between was absolutely splendid. My foodie hubby and I really enjoy this place. We wish Alex, Paige, and Shish (sp?) much success. They are on a path to greatness. If you are a foodie....this is really a must.
(5)Jillian M.
This place used to be called Pasta 47 and they had decent salad and pizza (I've lived around the corner for years). Now they are a NEW restaurant - and what do they do? They don't even bother to get a new sign - they simply SPRAY PAINT over the "P" in Pasta and "47" and VOILA "ASTA". The menu, lack of choices, price and taste/quality of food suck. This place is a nightmare - do NOT waste your money here.
(1)Kelly M.
My fiance and I came here to celebrate our engagement and were absolutely not disappointed! Asti can really be whatever type of place you make it whether it's a nice night out in a dress or it's an afterwork meal in more casual attire. We went all out and did the 8 course tasting menu since it was a special occasion. We were greeted with a complimentary glass of wine and were told about the oh so adorable drawers in the table where all our silverware was hiding. The food was great! Everything was tasty and definitely not something you could get just anywhere. Highly recommend doing the wine pairings as well...they know their stuff!!! I would definitely go back!
(4)Katie D.
I just like to say, that any restaurant that start the meal off with a glass of champagne and end it with chocolate/caramels and a glass to brandy (all on the house) WINS in my books. Even though it's expensive, it's a very low key restaurant, you would not feel out of place with shorts on. And if you can, grab the high top seats by the kitchen, so you can see the chefs in action! We all went with the 5 course dinner, which I think was the perfect portion for me. As for the food, this was literally only a week ago and I can't remember the details for the life of me. Hmm maybe that champane/wine/brandy combo really did me in... Anyways, I remember that every dish was excellent. 1) I was surprised at how much I liked the 1st dish which had beans and mushrooms and I'm really not a bean person. 2) I felt bad eating the green beans that they were literally arranging neatly with tweezers but very delicious. 3) THAT CEREAL! Yes it was literally cereal for dessert but with this awesome caramelized milk. If cereal tasted like that, I would actually have breakfast everyday (which I know I should but I often don't...) I think if I had to pick something not perfect, I thought the beef could be slightly more tender and slightly less oily. But that's being quite picky. Overall great experience here. Amazing food in a unpretentious atmosphere. Oh and look out for the small sign, you'll walk right past it!
(5)Maggie O.
Asta-ondingly good food! I cannot wait to come back in a month to try the new menu. My boyfriend and I each got the the 5-course with wine pairing. Our five course consisted of pike, beef, radish salad, butter soup, and a tasty chocolate, toast, and bay leaf desert that came together wonderfully. Definitely spend the extra $45 for the wine pairing. All the choices were unexpected but complemented each course perfectly. You also have the option of a 3 course meal or 8 course meal. Your party is not limited to having the same number of courses. I loved the atmosphere. Depending on what side of the table you are sitting on, you get a full view of the open kitchen. Silver-ware is tucked in a draw in the table, giving you plenty of table space. The service was spectacular and our waitress was incredibly well-informed about the menu. It is a popular place on weekends. I recommend making a reservation at least 5 days in advance.
(5)Anthony M.
Holy moly. If you're visiting Boston and want to splurge, give this place a shot. The menu is made up of tasting menus of either 3, 5, or 8 courses, with or without wine pairings. We had a 5-course and an 8-course, so we got to sample 13 different dishes. Absolutely astonishing. Very seasonal, so the offerings frequently change. Sit at the bar tables as close to the open kitchen as possible so you can watch the staff painstakingly assemble each course before it comes to your table. Delightful and thoughtful wine service. Chef Alex Crabb came by the table a couple of times to chat, which was very cool. Not at all a stuffy place - no need to dress up. Loved it.
(5)DineoutGal A.
I really wanted to like this place....but it ended up being a disappointing dinner. This place has 3 course ($45), 5 course ($70) and 8 course ($95) tasting menus; nice thing that sets this place apart from other tasting menus is that each person at the same table can order which ever number of courses they want. Most places makes everyone order the same number of courses which is so silly. The decor is modern with wood furnishings. The space focuses on the far end of the restaurant which is the open kitchen that's framed by two large light fixtures. I loved watching the kitchen and how the chefs plated with such choreography. There was a lot a lot of tweezers being used....which is should have been a sign that the food would be more precious. Most reviewers said the food portions were adequate but it really wasn't. I had the 8 course and still could have used another meal afterwards. The dishes were creative in a sense but the execution did not match the level of art they were trying to achieve. My faves were the apple, lardo and horseradish - very cool presentation and interesting texture and taste. Also enjoyed the oyster stew and the lobster. But the game bird, sweet breads and the dessert of hazelnut and quince were not the best dishes in overall taste. My husband's beef dish was not seasoned and the meat was unfortunately chewy. I liked how we were greeted and everyone received a glass of sparkling wine to start the evening. I also liked the cutlery that's tucked away in the drawer in front of you so you can bring out your utensils during the meal. Service was more laid back and knowledgeable enough though it wasn't up to the same level as other competing restaurants. Restaurant had a cool and creative vibe but for over $100 for one person, it was disappointing to only enjoy 3 dishes out of 8.
(2)Cable D.
In the beginning, there was gazpacho in a hand thrown bowl, That was my first step on the path which made filled my stomach and soul. With ambiance of chess pieces and bones, all was eclectically styled, No doubt Alex and team had my evening beguiled. There was eggplant with duck confit packed within, And the bread and butter on rocks, such joy must be sin. I was euphoric from course one through the caramel corn, By night's end your cheeks will hurt for your smiles well worn. My palette was challenged and consciousness expanded, My excitement rose as each new dish lightly landed. The attention to detail by all was a sight to behold, Watching their plating tongs dart around would never grow old. I have made other tasting menu restaurant stops, All have great food, but this one was the tops.
(5)Jane S.
Came here for a 5-course and 8-course tasting menu. All I can say is that the experience was absolutely phenomenal! The food was delicious, the service was top notch, and the ambiance was perfect!! We were seated at the bar, which was great because we got to see the food being prepared. Our server was brand new but she was very attentive throughout the entire service (4 hours long!). The dinner started with a complementary sparkling wine (yummm) and amuse bouche of duck mousse on cheddar cracker. My favorite item was probably the "asparagus" with mushroom or the green-ita with foam yogurt. But to be honest, everything was superb.
(5)Mike B.
Just right! Man, am I a fan of this place. It's creative, it's seasonal, it's not too serious. (But they take it seriously!) Yes, it bears some comparisons to Noma. Perhaps it's out of experience and respect for a former mentor? That's only a good thing in my book! It's a place to let the pros do what they do- it would serve you well to put your guards down and just let these guys do what they do. Chef Alex Crabb is uber-talented without being pretentious (so welcomed in a time of chefs thinking they're friggin rock stars!) and his kitchen staff are all very sure of each move without that hectic restaurant feel. In an open kitchen, it's fun to see how dishes are crafted and they reveal some tricks if you sit up close at the counter tables. The wine service and pairings are creative and all work well. The food is highly seasoned, textural, well thought out and respects the many cultures that influences come from. Technique is not short in his food. Why this place is not bigger on the Boston map really confuses me! Are people that boring?? or is it like the pro football player that blows up after learning the play book--except the Boston dining scene is the player. If you go it's best to go with the intention for a tasting menu. That's what they do well. Sometimes what's on a menu isn't what you may think...sometimes that is on purpose. Allow yourself some surprise factor at Asta- they're also good at this part! Tip: Don't say you're a foodie and then ask for a million substitutions (it's not that place) but if it's an allergy - I bet they'd respond if you call ahead. Too many people with allergies show up and expect immediate results...given notice and you probably will be much better cared for! Bonus: Love the silverware rest up at the counter.
(5)Cara R.
Very creative menu! Not somewhere to go if you are a picky eater, but if you can be open to what they prepare for you, you'll be in for a treat! We did the 8-course menu (we called ahead to make sure they could accomodate a vegetarian and they could). We shared some of the same dishes (a wonderful sweet & sour eggplant dish and a mushroom dish) but they did a wonderful job for both of us! Service was fantastic as well! If you can get a seat at the chef's table toward the back of the restaurant, I recommend it. There's more to watch as the chefs prepare and plate the dinner, and it's more social with other diners, which we enjoyed.
(4)Brian R.
Had a great time - definitely recommend for a special occasion. Sit at the chefs counter/bar for a more interactive dinner and to watch the food prep. We enjoyed our 8 courses and the wine pairings - also had a great time talking to Shish about the artfully curated pairings and how she evaluated each bottle of wine before serving - even discerning differences from different bottles of the same vintage. While it was good that the tastings and pairings were inventive - next time we will try the 5 course menu.
(4)Jason V.
I really wanted to love this place. Unfortunately, the food and the service fell short. We chose the 5 course dinner with wine pairings. Are wines always came about. Two minutes after our course was served. So we were almost always done with the course by the time the wine came. Moreover, the server told us nothing about the wines except the name. Similarly, we were told little about the food. This really took away from the experience. The food looked excellent, but really did not taste special at all. Very under seasoned and not very creative. In my opinion this place is very over priced.
(2)Julie B.
About 6 months ago I started to see a new name coming up in a number of food-related articles and "best of" lists: Asta. I had never heard of Asta before, nor had I heard of the chef/owner Alex Crabb. After seeing that Asta was a James Beard semifinalist for Best New Restaurant in 2014 and that the Boston Globe had awarded Chef Crabb the honor of "best new chef", I decided to add it to my long list of restaurants to try. I made a reservation at 7 o'clock on Saturday night and requested the chef's counter for our seats. I was a little nervous about this, as I sometimes find chef's counters can be a little invasive/awkward. When we arrived, instead of being seated at an uncomfortable bar right on top of the chefs, we were sat at a spacious counter a few feet away from and angled toward the kitchen. There were four seats to a counter and we had a spectacular view of the all of the action and especially the plating area. It was so incredibly cool. As soon as we sat down we were given some complimentary sparkling wine. Such a nice touch! Asta only offers tasting menus -- either 3, 5 or 8-courses with pescetarian and vegetarian options for the 5-course. What is unique to Asta is that diners in the same party can choose whatever option they'd like. We decided to share the 5 and 8-course options since they featured different ingredients. The kitchen did a fantastic job timing our meal. I was unsure of how they would handle bringing everything out since we had mixed the two tasting options, but they really did a perfect job! The food overall ranged from very good to incredible. Some highlights for us: - Cauliflower, trout roe, mushrooms, lemon sauce, fried capers. I didn't expect to love a dish centered around cauliflower, so I was shocked out how much I enjoyed this. It was flavorful and the fried capers gave the dish a fun, crunchy, salty pop. - Salt cod on a toasted crostini with carrot slaw, mustard seed, micro greens and olive oil. This dish made us smile and reminisce about our first taste of salt cod in Iceland. It was wonderful from the first to last bite. - Monk fish in bacon broth with brussels sprouts and pickled mustard seed. This was one of my favorite courses of the night. The bacon broth was amazing -- I was literally spooning it into my mouth! The fish was perfectly cooked and I really enjoyed the pickled mustard seeds. - Braised celery, chicken skin, black gnocchi, duck confit. Ladies and gents, let me introduce you to the star of the meal. This signature dish is like a deconstructed chicken soup. Chef Crabb came over to our seats right as we were given this plate and I noticed that our black gnocchi were missing. He immediately went back to the kitchen and whipped us up a little plate with the gnocchi plus some extra chicken skin. Seriously, this dish was heaven. I'd go back to Asta just for this plate! - Carrot soup with coconut. We were both skeptical when we saw this on the menu. Carrot soup with coconut? Yuck. Once again, we were blindsided by how delicious this little dessert was. We both happily slurped it down. - Black sesame cream puff with smoke maple syrup. It was so fun to break open this giant cream puff! The cream was delicious, and the flavor was very unique. Besides the incredible food, what I really loved most about Asta was sitting at the chef's counter. I truly felt like we were a part of the team. The front of house staff, the sommelier, and all of the chefs were constantly interacting with us. I really felt like the experience was a unique one, and one I will definitely go back for.
(5)CW A.
We had a nice meal at Asta. We did the 8 course meal with wine pairing and the food was outstanding. Every course was very good. I do appreciate the move towards restaurants of this type. The atmosphere is more "cool" than stuffy, and great fresh, high-quality food. A great addition to the Boston scene. However, I'd encourage them to work on their service (namely attentiveness/responsiveness) just a bit. The service and atmosphere was a bit off the night we went. We waited a long time for everything (including just getting a drink when arriving at a near-empty restaurant). Our meal was 3.5 hours -- long even for an 8 course meal in my view. If they want to charge what they do, the food passes easily but the quality of service and needs some work.
(3)Kelly P.
A great epicurean adventure from start to finish! A wonderful imagining of ingredients in a completely welcoming and unpretentious environment. Alex Crabb is not just a tremendous chef with wild ideas, but a gracious host who has personally guaranteed we will be back to dine here whenever we come to town. The menu will vary so I can only say this: you can trust him. I had the 8 course with wine pairing, and I was entirely satisfied. The food and wine often complimenting each other so well I couldn't imagine having them separate. They are perfectly happy to accommodate dietary preference and restrictions (including vegan!) and you will never sacrifice quality and flavor. I recommend a seat at the Kitchen table so you can watch them at work, and get a glimpse of the dishes you're not having.
(5)Michael Y.
Love Asta. Took my GF here for an anniversary dinner. She LOVED it. We've been back 4-5 times since, and I booked the chef's counter for my buddy's bachelor party. All visits have been superb. The service is excellent, the atmosphere warm and casual, the food is always interesting and delicious, and the wine pairings are amazing. It's pricy, but not compared to a similar dining experience in other world class cities. And unlike some other tasting menus in town, at the end of the meal you feel like you got your money's worth. Go. You won't regret it.
(5)Tim M.
Came here last night for NYE. Whilst we had a good time we were left a little underwhelmed. The service was amazing but the food just didn't quite hit the mark. We did the 5 course tasting menu with wine pairings. The food, too me, seemed poorly seasoned. The dishes seemed lacking -- perhaps the chef has a young pallet and still has far to go. But, when doing a tasting menu, each course needs to pack a punch. One course was "Brussels sprouts with marmite" which had about 3 sprouts out of 8 that had the tiniest amount of marmite. That being said, the lamb course was great and the dessert course was pretty good too. The wine pairings were hit and miss. Some were great, others were just a poor choice. The service was fantastic, our waitress was so friendly and made our time there very enjoyable. Updated this review to one star. We just had an amazing 21 course meal in Portland that cost a little more than this Asta and just blew it out of the water. The more we talk about our meal here the more we feel let down.
(1)John I.
Had the chance to dine at Asta and unfortunately I wasn't impressed. While the dining room has an artsy feel with the exposed brick, it didn't speak to elegance and comfort. Tables and chairs were not comfortable and I didn't love the cutlery positioning in a shelf below the table. This position made it quite awkward during the dinner evening. Service was unremarkable and generally lacked enthusiasm. However, I did appreciate the sparkling wine to start the evening. A nice touch. The restaurant is based around a tasting menu style. There was a 3, 5 and 8 course option. The food on each of the plates were of micro size and weight. I really don't understand why such small portions. The size of the dish didn't enhance its potential, flavor or customer satisfaction. I did order the eight course selection and has an assortment of game bird (poor), sweet breads ( very chewy), and quince (poor). I did like the muse though! I wish you much luck in Boston. Enjoy!
(1)Tess C.
I had my birthday dinner here recently thanks to my very thoughtful significant other. The wine pairings were a bit off. I had the 8 course meal and i thought maybe 2 or 3 of the pairings were good (as in, "ooh yes this complements the food very well and is also an interesting adventure of its own') but the rest were sort of like they were ::trying:: to make interesting pairings. I realized that a sherry is a dessert wine for a reason-- it is incredibly syrupy and sweet and just does not go well with a mushroom/onion/asparagus dish. Just a heads up for animal lovers: they proudly feature a bear skin (with the head facing the entrance) and other skins around the restaurant. I am not a fan of hunting and skinning, but maybe the skins are an interesting draw for others. Don't mean to be harsh--just trying to articulate why I gave this place 3 stars. Many of the dishes were quite good, some mediocre. Kudos to Asta for using seasonal ingredients and provoking interesting combinations of flavors.
(3)Eva H.
I've had the opportunity to dine at ASTA 3 times. Each experience was a memorable one. The staff are friendly and create a special dining experience. Chef Alex is so talented- every dish is not only visibly impeccable but also delicious and will leave your taste buds wanting to visit again soon. From one foodie to another- I highly recommend this place. I've dined at many fine establishments in Boston and all over the world and still consider ASTA to be among the best. Can't wait for my next visit!
(5)Rosemarie B.
And if you ask------Vegan Nirvana OK folks, a menu that features Bambi and Daffy would hardly be expected to be cutting edge with respect to vegan cuisine. HOWEVER, this New York visitor has repeatedly been astounded with the creativity and technique of the chef at Asta--now easily the best restaurant in Boston. With advance "warning" of only one day, delights incorporating dehydrated lichen, japanese eggplant showered with pomegranate seeds, and celery roots rendered, somehow, yummy, abound. Props also to the unflappable sommelier. I eagerly await my next visit.
(5)Gabriele D.
Asta is small temple to food lovers. The meal is an orchestrated experience similar in delivery to what you might get from a restaurant that sports Michelin stars (or aspires to). That is something you never get to say in Boston, though one can always dream for a better future where places like Asta will become common. Their menu is fantastically simple. They offer a 3, 5 or 8 course meal and since the chefs are young and competent, following their plan for your dinner is not a bad idea. Some dishes will always be more impressive than others but you are guaranteed to be at least a little bit amazed at each one. It is a nice, welcome detour from your usual Boston dining experience. I would say the ingredients are mostly traditional (and often local) but the results are not. Their inspiration is definitely not Mediterranean and refreshingly I don't think the chefs would care to know where exactly it lies. They seem to have a great time creating of their own accord, a small rebel crew. Watching them is entertaining and I would recommend grabbing one of the few seats at the bar where you sit at a high point and watch how everything is made. Noise levels are low. The regular seating area is easy-going much like the staff (sheep skins adorn some of the chairs). If you have a friend visiting from NYC or Northern California who deserves a culinary smackdown, this is the one place to go. Lacking any hip friends, I'm happy to go just because it's my favorite restaurant in Boston :-)
(5)Rosemary H.
What a great dinner! Came here on Saturday to celebrate an anniversary. My boyfriend and I both ordered the five-course tasting menu with the wine pairings. Everything was perfect. The portions were a good size (not tiny, not overwhelming) and simply delicious. The wine went perfectly with everything as well. My favorite courses were the gazpacho (mmmm) and the sea bass. I think my favorite part of this restaurant was the melding of a fine dining experience with a non-stuffy atmosphere. Some of the nicer restaurants in Boston (L'Espalier, I'm looking at you) can feel very overbearing at times with how fancy they are. Asta served up an incredible meal but in a more casual atmosphere. Nothing felt forced about Asta. Just good, solid food in a classy (but not upscale) environment. I will definitely be coming back in the future and will recommend this restaurant to friends.
(5)Tom K.
I may blow out this review at some later date but just know, the food here made me literally cry of joy. I didn't even know that was possible and certainly hasn't happened before. The space is modern and comfortable and clean. Sitting at the bar with a view of the kitchen was fantastic. Chef Alex Crabb was awesome, coming over to make sure things were going well and just to chat and share a drink when he had the time. I typically don't repeat visits to restaurants of this caliber (with so many great places in Boston, why keep visiting the same few spots?) but with Asta, I really hope to make an exception and come back soon.
(5)AB H.
Another great meal at Asta! This time we had the 5 course meal plus the foie gras. First up was the beer and cheddar soup with grapes - yummy! Then a creamy cauliflower dish with anchovy and golden raisins. This was just OK; I'm not an anchovy fan. The crunch, sweet, salt concept sounded good but didn't work. The brussels sprouts with marmite was delish! Each brussels was cooked differently - some tender raw leaves, some stead, some pan fried. We finished the plate by dipping our bread into the marmite sauce. The coddled egg rutabaga, and cod was OK; I did not like the cod which was string and salty. The foir gras was chili and lime was big; definitely enough for 3 people. The meat was thick and the plate was just a little sweet; I'm used to sweeter. The lamb with parsnips and wheat grass was OK. I'm not a wheat grass fan, but the lamb was perfectly cooked. I liked the bites of bacon, parsnip, and lamb. Desserts were out of this world. I tasted the cinnamon babka - amazing, and my meringue, pistachio, grapefruit dish was so good. There some candied orange; I thought a bit too much. Again, I loved the small glass of bubbly that was served when we sat down and the cookies and popcorn served with the check. I also continue to love the drawers of silverware! My friend was annoyed it was only beer and wine, but the wine options continues to be extensive. This place is such a treat.
(4)David S.
This place was a wonderful surprise. Went here at the recommendation of a coworker, and it was by far the best meal my wife and I have had all year. The courses were creative and every bite was delicious. Many of the flavors I couldn't have imagined, but every bite was amazing. The tasting menu is a leap of faith, but we were we'll rewarded for taking the leap. Highly recommended.
(5)David C.
The best way to enjoy Asta, in my opinion, is to split the 5 and 8 course menus amongst your table (this may require you to take out a second mortgage on your house--I was lucky enough to be treated to dinner by my friend's parents). This way you get to experience the full breadth of Alex Crabbe's genius. Not every course I had was a home run (I would probably be less forgiving if I was paying for myself), but there wasn't a single dish among the thirteen I sampled that didn't make me think long and hard about the food I was eating and the flavor and texture profiles I was experiencing. The highlights for me included the seared scallop (filleted and presented in a way you've never seen) with blueberry farro and coriander and the duck breast (perfectly seared and crispy on the outside, tender and juicy on the inside) with beets and scallions. Now, I would be remiss if I didn't mention the braised celery that has been lavished since Asta's opening. I HATE celery. The only other food that even approaches the disdain I feel for this useless vegetable is fennel. That being said, Chef Alex almost made me like it. Kind of. Almost. The essence of the celery flavor was still there, but it was tempered by the richness of the braising liquid. It was actually reminiscent of chicken noodle soup. And who knew celery could be so hearty? For maximum soup effect, pair it with a bite of the accompanying black garlic gnocchi (divine) and chicken skin. Service is spectacular and unpretentious ("spectacular and unpretentious" could be Asta's dictum). From the moment I arrived fifteen minutes before the rest of my party and was greeted with a complimentary glass of sparkling wine by the sweetest sommelier I've ever met, I knew we were in good hands. And so we were, for two-and-a-half blissful hours of innovative culinary craft.
(5)Julie V.
The SO and I were at Asta for Valentine's Day this year. After hearing so much about Asta, I had already made a reservation in advance to be seated at one of the bars facing the open kitchen. Asta did not disappoint -- it just might have edged out over T.W. Food as my favorite restaurant. We went with the 5 + 8 combination, according to the recommendations of other Yelpers who have been here. It came in to about $200 total including tax and tip, but I would have to say it was an extremely good value in terms of the variety of food we got to taste, as well as the fact that we both left feeling satisfied. Some of the dishes we had are more traditional, tried-and-true type of stuff, such as seared monkfish with roasted brussels sprouts and bacon broth, but others were quite surprising, such as the beef heart, served in slices with tarragon, beets, and potato chips. The presentation was striking and the beef heart was unexpectedly tender and flavorful. I was also a big fan of the kale foam that came with the beef dish we had -- who knew that kale could be made to taste as rich and creamy as that? The real surprise to me was just how amazing the desserts were. I've come to have relatively low expectations for even the most posh of restaurants when it comes to dessert, as it just takes a completely different skill set to produce original desserts versus savory dishes. Asta, however, proved that it is indeed possible to hit a home run all the way through. The black cocoa pavlova, with passionfruit and olive oil, topped with a slice each of grapefruit and orange was the show stealer of the night. The pavlova itself had a great crispy exterior that had a slight hint of chewiness (in a good way!), and a light airy inside that complemented perfectly the strong, vivid flavor of the passionfruit puree and olive oil, plus the bright citrus notes from the orange and grapefruit. Amazing. Even the atmosphere here deserves a note. Not even the barest hints of pretentiousness here, as Asta manages to be upscale while still being relatively casual. It can be very well described as one of those places where you would feel just as comfortable dressed up or dressed down--the whole experience felt personal. There was a great energy and vibe to the place, with just the right amount of noise and a lively modern playlist (Phoenix!). I can't wait to go back.
(5)Rowena M.
What an amazing experience for our last evening in Boston! The ambience was hipster without being intimidating. I particularly thought that the table with your own drawer of silverware was a clever touch. We were welcomed with a glass of sparkling wine - another nice touch that really set the mood for a wonderful evening. For dinner, we opted for the 5-course menu with each course outdoing the one that came before. Who knew cauliflower and celery could be so sexy and worthy enough of its own dish? The monk fish was prepared perfectly and complimented well with mustard seed broth and roasted brussel sprouts. Seared foie gras was executed perfectly and just absolutely divine on top of gingerbread with some berry preserves on the side. Just when you thought it was all over, we also feasted on duck prepared with hazelnut and hearty kale. And for the finale? Black cocoa pavlova with the most sinful passion fruit concoction that would make you forget your own name! Service was impeccable and down to earth at the same time. Absolutely one of the best dining experiences we've ever had and cannot wait til fate brings me back to Boston again to return to Asta!
(5)Anthony S.
This was a memorable and thoroughly delightful dining experience from start to finish. It began when we had to adjust our reservation at the last minute from four to five. The woman on the phone -- who we later learned was the co-owner -- couldn't have been more pleasant or accommodating. The space is well-lit and comfortable. The exposed brick walls make it a bit noisy, but we easily adjusted. The staff was warm and friendly, explaining the tasting menu and taking drink orders. There are three tasting menus to choose from -- three, five and eight courses. We chose five courses with the wine pairing and it was the perfect amount of food. Each course was served by the kitchen staff and carefully explained. The food was exceptional. Not overly fussy or complicated. The flavors were wonderful, subtle when appropriate, bold when necessary. Not a single course disappointed. The wine pairings were spot on. Perfectly matched with each course. The chef came over at the end of our meal and chatted. He ended up buying us a round of after dinner aperitifs. I would return again and again if I lived in Boston and will strongly encourage my friends to try this place out. The simplicity of the setting paired with the flawless food makes for a very special night out.
(4)Irene G.
My husband and I had our best meal in Boston here just a few hours ago. We eat out a lot in various parts of the city, but Asta takes the cake. We had the 5-course menu and it was worth every penny. We will be back.
(5)Harlan K.
As far as I know, this is easily the best place to take a foodie on a date in this particular section of Back Bay/Fenway. The tasting menu was extremely well done and creative, and the wine pairings went along in perfect harmony. The server was very accommodating and let us switch out one of the desserts on the five course for the (more superior) chocolate dessert on the seven course menu. The things preventing a full five stars: the price was a little steep, even considering the quality of the food, and although I'm a fan of the A-ha classic Take On Me, it played over three times on the speakers throughout the course of our meal, which I find odd for a restaurant where one could easily spend more then a Benjamin per person. Ultimately, I would certainly return (and make sure to sit at the Chef Table), but probably not until I have Scrooge McDuck sort of funds.
(4)Helen W.
The hype and the reality were too far apart: 2 stars. I left hungry. The 8 course tasting menu offered simple ingredients that were creatively charred, carmelized, fried, etc. and but each course was really only a taste. The wine pairings underwhelmed. They progressed from a crisp white to a dessert red with a sake and an ale thrown in but (1) many weren't really paired with the food, (2) a few of the reds should have been scratched from the list or decanted for a few hours before serving and (3) the server described one of the wines as "funky" but I was paying Asta far too much money to get served a "funky" wine. Finally, I was seated near the door and was cold and uncomfortable during my meal. Most restaurants in the area solve this problem by hanging a heavy curtain around the door to block the cold air from coming in.
(2)Tony U.
Back for the second time last night and once again was blown away by the rich texture and flavors of each dish we had on the five course tasting menu. I neglected to mention in my initial review that the wine pairing is a must if you typically drink with dinner. Paige is just phenomenal at drawing out the subtleties of each dish with a pairing, and vice versa. My senses still recall our first visit, and her inclusion of an Icelandic beer to complement the deconstructed apple pie dessert. Amazing! And I owe a shout out to Shish (I hope I spelled that right), whose simple charm and doting attention just made our night special. So glad that this venture is seeing success - it stands out as a unique experience in Boston.
(5)Niclas B.
I've been back a couple times. This is literally the best restaurant in Boston, period. It's expensive, it's not in the best location, but the experience is simply outstanding. Do yourself a favor, try this place!
(5)J K.
Great service - loved sitting up at the bar and watching the expert food preparation. Delicious, smart dishes and attentive service. Went with hubby for a date night - highly recommend.
(5)Erick M.
Shish, Alex Jane, Lazor, Rachel and Tyson are an awesome team! Incredibly good American fusion food with good pairings. Alex seems to love experimenting with flavors and has some pretty exotic ingredients in every dish. Menu changes pretty often but I loved the sugar beet and beef heart garnish dish and foie gras. Could use some more detail on decor and expertise on presenting each course. Overall great new place and worth it to get the 5 and 8 course with a date.
(4)Linh B.
--Tries too hard to be Noma-- Let me start by saying I like Alex Crabb as a person and as a presence in the kitchen ( which we had the fortuitous opportunity to have as a view when we dined here). But his restaurant Asta tries way too hard. It is like tha
(4)Marilyn P.
What can I say that has not been said here? Local, fresh, original dishes. You can taste every ingredient in their dishes. It would be a shame not to eat here. I can't wait to revisit every season.
(5)J B.
Best tasting meal I've had in Boston. Everything was uber flavorful and quite innovative. Tasting menu only, so only go here if you are willing to splurge. Also, even though there are plenty of courses - its not an overwhelming amount of food - be warned. Every dish was unique and incredibly tasty. Highlights the night I went were the foie gras (best I've ever had), venison (flavored w/ chocolate and paired w/ vanilla potatoes), and the lard (w/ apples and horseradish). Did the wine pairings (some were actually beers), which all matched up beautifully w/ each course. Someone really took the time matching these up w/ the food. The service and flow was exceptional and very, very approachable. Great atmosphere as well; sit at the chef's bar so you can gawk in amazement at the preparation of the kitchen. One of the most memorable dinning experiences I've ever had. I'd recommend this to anyone who is adventurous and is maybe celebrating something (Two 8 courses, Two wine pairings, tax, tip = $440).
(5)Rob B.
You might think of Asta the Hipster L'Espalier. (Please bear in mind, from me 3 stars is not an insult. It's a solid offering that I just don't think is terribly special.) On the whole I enjoyed the experience, though not enough to frequent the place (on my own dime). In brief: the food was delicious, the service was of a good quality, though a bit quirky and the experience was unique-ish and fun. But for the price, Asta just lacks a certain unifying soul, personality and - not to sound like a snob - but pedigree. The wine list, however, was spot on. The interior of the place is hipster-chic: exposed brick and hardwood, torn out plaster still showing, spraypaint stencils of animals and... Zeus, and a focus on the chefs in the "celebrity chef" style front kitchen. Dinner at Asta is definitely a culinary adventure of the senses. We dined on venison, celery root, beef heart, truffle shavings and no shortage of deconstructed this-and-that. The flavors were quite good (except one vastly over-salted chicken skin dish), and nothing was over or under cooked. But just about every flavor or texture element of most of these dishes were spread out in the deconstructed manner that is popular right now. I found myself constantly wrestling little bits onto my fork in different configurations. This was fun at first, but grew tiresome. Some dishes could have come with instructions, which would no doubt have needed to be deciphered by adding a combination of citric acids to invisible ink on a cracker-that-was-not-a-cracker. The pacing and service was good. An empty glass was either filled or removed quickly. Dishes would not arrive if one person was at the rest room. The sommelier, Page, really was a fantastic resource to have driving the wine experience. I was not surprised when the $225 check came for dinner for two, but we didn't splurge like we might have on a weekend night. For my money, at that price point, the food needs a unifying soul and the service needs to border on freakishly intuitive. Asta seems to me like a foodie petting zoo driven by a genius mad scientist chef who might be bordering on taking things too far to really become a Boston mainstay. I definitely think you should try this restaurant if you haven't. But it's not the type of place that would develop a lot of regulars.
(3)Chad T.
Asta is an excellent restaurant that focuses on tasting menus and pairings. There is no a la carte option so just decide how many courses of tastings you want and that's what you get. One or two of the dishes were misses (especially the one that was meant to resemble "stuff washed up on the beach"), but everything was generally good and pretty light. We had the 8 course menu and left full-but-not-stuffed so it is pretty reasonable. The final savory course, pork belly in a cucumber-yuzu puree paired with a Nebbiolo was absolutely outstanding. I also like that they had a nigori sake pairing for one of the courses, but I always Always ALWAYS feel that restaurants like this are way too heavy on French wines. Come on people, there's a whole world out there! Why focus on France so much? Also, the almond cake in rosemary milk was a phenomenal dessert. Can't wait to see what they come up with as the restaurant matures.
(4)Ryan S.
Pricey but really enjoyed our meal. We got in late with a party of six. They stayed open well past closing and we invited the chef to join us for dessert and a drink. Enjoyed visiting with him. Would recommend coming back! Love the silverware drawers at each setting.
(5)Indira B.
Had an amazing dinner at Asta the other night. Fine dining food with warm casual atmosphere. Very open space with tall ceilings and exposed brick work. Loved how they greet with complimentary glass of bubly. We got a 5 course chefs tasting menu and added royal Belgian caviar to start. Caviar was out of this world delicious. Each course was exquisitely plated and served timely. Loved octopus and spaghetti squash dishes. Beef was cooked to perfection. And cream puff for dessert was soo good. I ate the whole thing. They have a cool open kitchen so you can actually watch chef preparing a dish. I would definitely come back. Highly recommend to give this place a try.
(5)Megan C.
Wow! This place is great. MUST GO for a special occasion if you are a foodie. You'd easily walk by this place - but please don't! I used to live in NYC and love food. I also love dining experiences and after eating at a bunch of just OK Boston restaurants, I didn't have high expectations. This place ranks with some of the best I've had in NYC (One if by land.., Gramercy Tavern, River Cafe). My husband and I sat at the bar - which was the best decision ever. You can carefully watch a huge kitchen staff artfully prepare each dish. Each was presented by a different member of the staff. Our duck confit (presented by the exec chef) was one of the top 5 best things I have ever eaten in my life. It was that good. Although no frills on the decor, it's definitely upscale and they have a dedicated sommelier that seemed happy to help everyone there. But the food speaks for itself. Opt for the 5 course. Perfect amount of food for dinner. Also, complimentary sparkling wine and chocolate bunnies for dessert really added a nice touch. Kudos Asta! I recommend to all my friends.
(5)Alexander L.
Asta is a place you have to try, and one that you will return to. FOOD: Asta is a unique concept for American Cuisine, and even more unique because it's in Boston. Asta only serves tasting menus: three, five, and eight courses, with optional pairings. The courses usually combine a smaller dish (or two) to begin with and then a larger course with either meat or fish later on. The first thing you'll notice in each dish is how well the favor profiles of the main ingredients complement each other. For example, you'll notice (if you haven't already) that anchovy and cauliflower complement each other extraordinarily well. Later on in the meal, you may have the same revelation about beets and chocolate. Don't expect odd pairings all the time, or even most of the time, but don't be surprised when they turn up. WINE: Don't worry about the wine-you are in extremely good hands. If wine is your thing, you'll have a memorable conversation about each pick. If it isn't, you'll learn something in a similar and surprisingly easy conversation without any condescension. SERVICE: The ambience is similar to eating at your friend's house. At a friend's house you would expect that your host would select and prepare, and offer it to you warmly, genially, and genuinely. By having only tasting menus Asta becomes your culinary genus friend's kitchen, with your hosts (Alex C. and company) serving the food they selected and prepared, in a warmly, genial, and genuine manner that will leave you seeking to be invited back. SUMMARY: In the strictest sense, Asta is doing to American cuisine in Boston what O Ya has done for Japanese Cuisine in Boston. Asta has built their concept on a vector that reaches far out into the future of food in Boston. If it stays the course, it will find itself in the enviable situation of being one of the best, or THE BEST restaurant in Boston. DECISION: Check it out now, while you can still get a reservation.
(5)Lala I.
i had a great meal at asta. food was light, dericious, creative, and unique in terms of the ingredients, smell, presentation, and taste. the unfamiliar ingredients connected surprisingly well together. the presentation was beautiful. i dont think they were 'overly conceptual' either. its like alinea in chicago, they combine food with art. i totally dig it. like i mentioned before, i totally love the ambience and kitchen setup. very cozy, relaxing, and entertaining. staff was very friendly, knowledgeable, and accommodating. although i wish couple dishes had more flavors, the overall experience was excellent. i will def be back.
(5)Rick B.
A year later, I'd write the same review. My wife and I went back last night for her birthday and had another amazing meal. Best restaurant in boston we've been to.
(5)Mike G.
i know it's only January but daresay, this will be one of the top openings in 2013. in the middle of course 3/5, two words for now: braised celery. tbc... - - - - - - - - - - - - didn't expect the humble celery to be as revelatory. an amuse and two courses down, i get what Asta's all about (egads i taste chicken soup). simple, familiar, novel, much like the culinary ethos of Noma's (best restaurant in the world) René Redzepi, where chef Alex (A in Asta) staged. the food here is peppered by this influence, as in new wave restaurants (featuring veg-forward menus) sampled in Paris, London, NY et al. try for a seat at bar across from the open kitchen where Shish (S in Asta) entertains and find chef+crew (ex-L' Espalier) bring food, drinks and chitchat at dinner. to drink, see œnologue Paige about a Saint Emilion and Leth, a swell Austrian white. opted for 5 courses last night and will surely have a go of both 3-8 course menus (inevitable 5th star?). think though will always ask for coconut cream pie for dessert. it's awesome.
(5)Don N.
The people were very nice. We, two couples, told them we were going to the symphony and they moved the various courses along in order to accommodate us. I didn't like the atmosphere or the music. the silverware is in a drawer, rather than on the table - a nice idea, but I was sitting against the wall, and I could only open the drawer a little bit. We chose the 5 course tasting. The food was of good quality and well prepared, but bland in taste and not all that enjoyable. The only course I really liked was the "main course" - Duck. In the aggregate, I didn't like the wine selection at all. They served a pinot noir that was good, but I didn't like most of the others. The bill was $475, not out of line at all for a party of four at an upscale restaurant, but I don't think it was worth it. There are so many good restaurants in Boston that I consider a better dining experience. The other three people in my group felt the same way. This the first review I have ever written - I guess I feel strongly about it. Apparently I am in the minority in my view of Asta, so maybe you should try it.
(2)A S.
Modern dining, inviting, exciting, on the border of Back Bay. Troop of Boston-area friends in the restaurant business start-up a new place on Mass Ave. Designed to be comfortable, inviting and the sort of place you'd like to go to in the neighborhood. And so I showed up one day as the incoming blizzard was on Boston's doorsteps. At first I was thinking it was a budget sort of place, replacing the old pizzeria that was in the space before, but then quickly realizing I may be in for more than I bargained when presented by a complimentary champagne / sparkling wine, amuse bouche and a menu on one page. Odds and ends chairs, sparse decoration, seems to emphasize raw materials; gives you some insight into their concept. Get rid of all the surface luxuries and silly restaurant formalities and get right to the business of things. The interior is staged with everything laid bare. Simple chairs (although smart observers will recognize the notable designers), benches and tables under dim lighting give way to angled bars in the back, with the kitchen cooking area in full view, spot lights and all. In fact you can walk right in if you wanted. The entire restaurant is on show and the staff are the cast. Everyone shares duties and the cooks come out to serve the meal and to explain their dishes and their craft. Foodies will love this bit of fun and theatre. Recommend grabbing the bar seats. Strike up a conversation with your bar mates and enjoy the show. As others have noted they've decided to go with three set menus. Based on the initial menu, $45 for three dishes representing the budget-end, for more traditional tastes, a $70 five course for the more adventurous and finally a $95 eight course, seafood heavy menu, which will be a stretch for those with terrestrial tastes. For an additional $40 you can get customized wine pairings from their sommelier, well worth it. I'm not sure what category to put the food into, but its definitely american modern cuisine, well rooted in traditional french cookery. Some reviewers have bemoaned that these menus leave them feeling hungry. But I'm of the opinion that those willing to spend their coin on a meal like this are (and to my mind, should be) looking for an experience, not just sustenance. My thinking is if you are chock-full of food, its really hard to make it to the last dish and actually enjoy it if you are trying to stave-off blacking out from a full belly. I have childhood memories being at the mercy of a Big Boys all you can eat buffet. A nice thing about set menus is that it gets you to try things you wouldn't normally go for. On the other hand, some may be turned off if nothing in the grouping is appealing. But if you are not willing to try something a little different, not sure why you would be at Asta in the first place. I went for the five-course menu, and picked up an alsatian riesling. Some thoughts: Carrot risotto: bits of carrot cut to resemble grains of rice in a carrot puree, topped off with some rye crunchy bits and sharp mustard oil, nice contrast in texture, and taste. Keeps if from being too sweet and carroty Scallop: one large scallop that has been "unwound" into a singular steak strip and seared. Amazing bit of knife work. Sauce adds a nice contrast of acid and sweet with the coriander/seafood combination appealing to asian tastes (or at least thats what I thought, it might not be uniquely asian). Braised celery: half a celery that has been seared and then braised in a tasty stock. Served with herbed gnocchi. Tastes remind you of Sunday stuffing. A very unique dish. But, if it were not for the dim lighting, the gnocchi which took on a dark appearance were swimming in a brownish liquid, could be mistaken for detritus. Maybe figure out a different way to serve it, perhaps as a patty. Despite the presentation, one of the highlights in the menu. Venison loin: cooked to perfection. No need to dress this up too much, just enjoy your meat. Apple cake: a nice hot apple cake served on a cheddar cheese sauce. I liked that the cheese sauce was not made sweet, but retained the edge of the cheese. Good flavor combination. All in all, although I was intending for a simple meal at the end of my work day, I was pleasantly treated to a great meal. Hope that they change the menu monthly so that I'll have an excuse to visit again. Not sure I would go back to eat the same things over and over again. Definitely more inviting to go to than Deuxave down the street, although more impressive in its decor and more formal service.
(5)Alex A.
This place is amazing to the point I have mixed feeling about it. On the one hand I never want this place to close, and on the other hand I don't want it to become so popular I can't get a table. I've been here a couple times, and my wife and I always do wine pairing and the eight course menu. She's a vegetarian and has never had any issues with the menu. Our anniversary is coming up, and I've already promised to take her back again.
(5)Jan Mark H.
So I finally managed to find my way into Asta and it was all I expected and more. The food and wine pairing (wine, sake and beer) worked wonderfully together. Every dish had its own distinct flavor profile and the layering of flavors was exceptional. Asta is certainly one of the top restaurants in Boston and should be on everyone's Food bucket list. We opted for the 8 course menu and the extra course of foie gras which turned out to be just the right amount of food The prices are very reasonable and I doubt there are many places in Boston where you'll get equal value for your money. Paige has done an outstanding job in selecting the beverages and was a wonderful host throughout the evening. Pictures of our meal can be found at flickr.com/photos/jmh-pi… But don't spend all the time reading reviews for Asta , go there and enjoy the food/beverages . You won't regret it !!
(5)Marina Z.
Asta is an absolute stand-out for the Boston dining scene! It has warm, friendly service and offers both concept and substance in its dishes. The format of the restaurant is a little like the one some restaurants like Schwa and EL Ideas are doing in Chicago, where the chefs share more of the space with the diners by bringing out and introducing their improvised creations. We had a chance to try both 5 and 8 course menus, and they both had nice surprises in store. The kernels that came with the rolled-out scallop reminded of the pomegranate seeds, but it was farro dyed with beets. The citrus salad had all sorts of vitamin C, but also brown butter vinaigrette that you would notice only in the end. After the storm was a concept dish in which the foam of a wave brought the saltiness of the sea and the fresh catch. Sunchokes and walnuts custard had a perfect texture and taste. Pickled peanuts that accompanied the beef dish were the quirky band members and the carrots were perfectly cooked. The apple cake with caramelized white chocolate and cheddar was like no apple cake you ever had, being accompanied by melted cheddar, yet it provided the comfort of a delicious apple cake! There were some dishes or aspects of a dish we didn't quite like. For example the carrot starter was too harsh, artichoke custard didn't taste much like artichokes (though it had great accompaniments, including pieces of roasted artichoke with wonderful intense flavor), sunchokes and walnuts custard had a lot of sunflower oil on the bottom that invaded the dish (though that course was thoughtfully served with bread), the red beet and chocolate dessert didn't quite come together. However, these are small nuances for a meal that is creative and is there to surprise you. The wine pairings were great too! The sommelier is a jewel. She was exceptionally nice and took care to introduce each wine in detail. If you like delicious food for thought, head to Asta!
(5)Sua V.
5 star for wine- best wine experience i have ever had 4 star on food- they have a special knack for bringing together two things you wouldn't think of putting together and making it taste fabulous 3 star on ambience
(4)Kate M.
Really surprised by my experience here. We each ordered the 8-course menu and were very disappointed. For a $280 meal (he got a wine pairing), I shouldn't leave hungry. Courses were all thin - one was thinly-sliced radishes, the most substantial was one small slice of fatty pig - and not inventive. The atmosphere was comfortable, which was a plus. Maybe the restaurant had an off-night, but I don't have the money to give it another shot.
(2)JOHN C.
This place fully gets the idea of "dining as entertainment." The open kitchen, which is immaculate, lets you watch all of the action as it happens. Plus, having one of the chefs, rather than a waiter or expediter, run the food is smart and guarantees interaction with the people making your food (what yuppie / hipster doesn't like that?). The bar, which serves wine & a limited selection of beer (decent stuff, but nothing amazing), is friendly and very knowledgeable and passionate about the wine and wine pairings. The food is, for the most part, very enjoyable. As other reviewers stated, they only offer tasting menus. So what could potentially be a limitless number of combinations is dumbed down into only three: three course, five course, and eight course (vegetarian and supplemental foie gras are the only variables). I don't run a restaurant, but watching the kitchen it didn't seem like there was an obvious reason behind why they did this. And I'm sure a high percentage of diners will find something in their tasting menu (it's simple statistics, right?) that they don't like. For me, it was the pork belly, which was what I'd imagine sous vide bacon to taste like. Otherwise, I was a fan of everything I had....albeit pretty pricey (again, the downside of being forced into a tasting menu). My guess is that once this place isn't the new kid in town, they'll dial this back to stay relevant, competitive, and help establish regulars (I can't imagine being a regular in a place that's tasting menu only). Still, I definitely want to go back. Very friendly staff, cozy atmosphere, and high quality food.
(5)Heather G.
Asta, in my opinion, is the best pre fixe menu in the city. Yes, better than Menton and L'Espalier, and cheaper and more accessible, too. This place is well-decorated, but you could feel comfortable here dressed up or dressed down. The service is excellent, the food is amazing, the wine pairings are incredible, and the owners/managers are generous. Extra wine pairings are sometimes given because the sommolier notices what you're eating (versus what wine you ordered) at any given moment and sometimes shares a wine she "really wants you to try with that dish." This is full-service (no-joke) but very very comfortable and laid back - professional but not stuffy, friendly but not TOO chummy. I came here early in the evening once (5:00pm) and Alex was experimenting with desserts, which Shish happily brought over to my to try as a guinea pig of sorts. Unbelievable. There's no real point in going over what we ate, because the menu is seasonal and rotates. Plus, you can't really choose what you're getting in a pre fixe menu, so my only guidance here is to: 1. save this place for a special occasion/really nice date 2. go with a significant other 3. order one 5-course and one 8-course 4. share everything 5. try everything, regardless of what you think you don't like As others have noted, this is probably the best way to enjoy this menu. Other tips: 1. sit at one of the two long bars in the middle of the room. it gives the best view of the kitchen and best access to the sommolier, who is excellent, by the way. 2. Leave yourself time for this meal. It's an event that will take many hours, and you should enjoy it 3. Don't expect that just because it's a nice-restaurant with a pre-fixe menu, that you will leave hungry. You won't leave hungry. Do not pre-eat before you arrive. 4. Get a reservation 5. Go later on in the evening, at least after it gets dark. This place becomes an order of magnitude more romantic once it is dark-as-night outside, and the inside light is provided by candles. 6. Go here. period.
(5)Scott P.
Outstanding in every way. A warm welcome, a glass of bubbly, an amuse-bouche that was intriguing (shaved heirloom radishes and bone marrow) even if not perfectly suited to my taste. Wonderful understated service, a visit from the chef, almost nothing forgotten (ok, slightly slow on delivering the Pellegrino ... MAYBE). Well-excuted and inventive courses (we did the five course). A wine list that, though on the expensive side, does not have a mis-step. Hard to go wrong. And though I am not huge on plating and presentation, these guys seriously provide a work of art. Everything exceptionally well designed visually. By the way, get the bar-seat like tables far from the door -- great view of the execution!
(5)Christy C.
Asta is a gem: it's a small, unpretentious restaurant run by extremely friendly people who are clearly having fun, and make truly excellent food. We visited after a tour of NYC's finest, and found Asta a breath of fresh air. We were visiting so went for the long 8-course menu, but if local would come back frequently to sample the changing seasonal items. The seared foie gras as mind-blowingly good - significantly better than similar dishes we had at Atera and Eleven Madison Park two days earlier. No, really - it was that good. So please, please, PLEASE eat here, Bostonians - make this restaurant thrive so I can eat here every time I visit Boston.
(5)Sandy V.
The food here is creative and tasty! We sat at the bar and enjoyed watching the food being prepared with love and care. The wine pairing perfectly complimented the dishes being served. We had a fantastic evening and are looking forward to going back. Attire: Wear whatever makes you happy - Jeans to dressy.
(5)M G.
Love the atmosphere, love the welcoming vibe, and the food is innovative and surprising (in a good way). Had the five-course tasting and had to cry uncle sometime during the third/fourth course. They were very accommodating to this fish-atarian. Would love to visit more often, but the price makes it a special occasion place (or perhaps, I'll try fewer courses next time).
(5)Amanda R.
A few things, from best to less great: 1. Sommelier: 10 stars. She was fantastic. The wine pairs were delectable and the sommelier was completely pleasant and well versed in wine knowledge. She created an accessible feel to her wine pairings and explained her choices thoroughly. She made us feel like we were the only people at the restaurant. She also emailed me a copy of her wine selections - love. 2. Decor: simple, modern, elegant, unpretentious. 3. Food: Pretty good, but not amazing. I ate here ~1 month ago and don't really remember anything I ate except for an ocean storm type dish that I'm sure you can find in the picture section. Although I remember it because it was creative/different, not because it tasted particularly amazing. The duck confit I ate was really chewy. For the money, this course was mediocre at best, although some of the courses were better. Overall, the food was good, different, but didn't blow my socks off. 4. Service: I found the servers to rate higher than average on my pretentious scale. I get that this restaurant is really cool and different - something I think contributes greatly to the Boston restaurant scene. But it doesn't add something to a restaurant to have judgy, fast moving servers who seem to be somewhat preoccupied when my dad asks them a question about sweet breads. I just didn't get a particularly warm vibe from the servers - again something I expect from a place as expensive as this.
(4)Molly K.
The newest addition to the thriving Back Bay dining scene is Asta, a tasting-menu-only spot with a casual feel and extraordinary offerings. Asta is the first restaurant of L'Espalier's former sous-chef Alex Crabb. With an open layout with an open kitchen, minimalist decor, and welcoming staff, the place immediately feels like you're over to a friend's place for a dinner, but a friend that can actually cook...really well. The menu is divided into 3 choices, 3-, 5-, or 8-courses with optional wine pairings. A nice change from the usual is the fact that not everyone at the table has to get the same option. I went with the 5 and T went with the 8. My first course was the carrot licorice mustard oil "risotto". A warm carrot with a hint of licorice, cut to look like rice. T started with the oyster "smoked and raw" with a cold, crisp brine, with a splash celery juice served on a bed of salt. Next T had the essex greens with soft egg and a tasty tasty anchovy cracker, a take on a deconstructed caesar salad. My second course was "after the storm" with seaweed, salmon roe & mussels. To me, this actually just tasted like the ocean, I wasn't a big fan, but luckily it worked out because it was one of T's favorites, so we swapped... I swapped with T and enjoyed the peas & fava beans with sheep's milk cheese and mushrooms...one of my favorites, I wish I could make this for myself every day. T had the poached arctic char with ramps & cherries, and a sprinkling of honey and granola, perhaps his favorite combination of all. Next was my second favorite course of all, the quail stuffed with escargot, green garlic & fava leaves, topped with a branch of a fortune cookie-like texture. For T's 5th course, they gave him my favorite of the whole meal...the grilled scallop woth farro, blueberries, and coriander. The combination of these ingredients were out of this world, my favorite course hands-down, even if the rest of the meal was terrible I would return for this one dish. My final savory course was the ridiculously lean & tender lamb with chopped herbs & spinach along with foraged mushrooms swimming in a puree of sorts. With no trace of a gamey flavor, neither T nor I had tasted a piece of lamb quite like this one. T's final savory course was the duck breast with beets & scallions. The duck was perfectly evenly cooked with crispy skin with the beets being sweet despite being very thinly sliced. T's 7th course was the campari stewed rhubarb with ricotta, pink peppercorns, and dehydrated grapefruit. I have never disagreed with T more over a dish than I did on this one...I absolutely did not understand this dish and was overwhelmed with the grapefruit slices. On the other hand, T almost licked the plate he was so in love with it. My dessert was the swiss roll with chocolate, a passion fruit filling, and a sprinkling of tobacco. Light, refreshing, and bright, it was a nice conclusion to the meal. T's dessert was an almond and apricot cake with rosemary milk. I was only given a nibble of this, as he was very protective over his favorite dish. We ended with some tea & coffee, along with a variety of petit-fours. By the end of the meal, with the large portions it was getting difficult to eat more, but we pushed on as the dishes got surprisingly better dish by dish. Each time we were blown away, and had to share our glorious dish with the other, trying to decide who won. In the end the splitting and switching of the dishes worked out perfectly and we both left stuffed to the brim with great wine & even better food.
(5)Senior H.
Fois gras seared to perfection...... that alone is worth the trip. We ordered everything on the menu for the three of us. Do the same if you can. The plates were creative and the different courses were organised for an entertaining progression of flavors. Plates were not weighed down by random starches. This is not Olive Garden. I suspect this place will just keep getting better and the douchebag food philistines will eventually discover this little jewel. Get there before they find it, so you don't have to overhear our generation of failing parents complain to the waitstaff about their children's imagined gluten sensitivities or the lack of vegan hot dogs on the menu.. There is still a bevy of mediocre pizza and overpriced egg noodles elsewhere in Boston for those that miss Pasta 47.
(5)Christopher H.
We made a last minute dinner reservation on a recent Saturday. Parking is almost impossible in that neighborhood but we found we could use the valet at Deuxave next door. We were offered a choice of a table or the bar overlooking the kitchen. We chose the latter which turned out to be a good move as it gave us a chance to watch the food being prepared and to talk to the owners and staff. We were offered complimentary glasses of sparkling wine from the south of France, which definitely created a favorable first impression. ASTA stands for Alex and Shish's Tasting Adventure and it felt like being in a friend's kitchen where they keep bringing you stuff they enjoyed creating, even some extras that were not on the menu. The food is inventive and satisfying. Between the two of us we had the 3 course ($45) and the 5 course ($70) prix fixe menu, which was more than enough food - we took home half of the enormous pork chop. The dishes are as good as described elsewhere and the wine list deserves special mention. While ASTA offers some interesting wine pairings and wines by the glass, we consulted Paige, formerly of Menton, who assembled their wine list and after some discussion chose a 2010 Domaine de Mourchon Séguret Grande Reserve from the Rhône ($64) which went perfectly with everything. The price of the meal is not cheap, but is good value for what you get. The service is very friendly and attentive without being intrusive. We will definitely go back.
(5)Matt A.
My wife and I recently celebrated our 10th anniversary and wanted to do something special. We love fine dining and we love wine pairings. We thought a tasting menu with a wine pairing would be best, so I started looking...... reviews were good so we chose Asta... big mistake! The service was very professional and friendly, and the sommelier was well educated in the wines she was serving. It was a shame that the music was too loud to hear most of what she was saying. We love trying new things so we opted for the 8 course tasting with wine paring... by the 4th or 5th course we were both laughing at the folly of coming here. There was nothing bad about anything, but to best understand you have to know the story of The Emperor's New Clothes. It was supposed to be amazing so many treat it like it was amazing but it was not. It's a shame because it really has everything needed to be very special, but the food was mediocre at best. Our only other issue was when I mentioned that I did not appreciate being served a small glass of beer (WINE PAIRING) with one of the courses, and suggesting instead that a thick smokey red would have been better with the beef, the sommelier was visibly insulted. It would have been just as easy for her to agree with me and keep her irritation to herself. Let me end by saying that I never write reviews (good or bad), but this was a $400.00 dinner for two.
(1)Andrew H.
Great place. Super cute simple decor. The service was really fantastic - casual but attentive without being overbearing. It is all tasting menus - no a la carte. But they give you options on number of courses. Three, five, and eight courses. We did the five course menu and left very full, but not stuffed - perfect. First was sea bass corn chowder - delicious. Second were scallops 'unpeeled' into long strips. Third was mushroom gnocchi with vegetables in a broth. This was our least favorite. It was tasty but the textures were odd and it was difficult to cut the vegetable without covering yourself in broth. I added the fois gras (just awesome). Fourth was pork belly - super yummy. And thy graciously subbed my wife's pork out to a vegetable with no fuss. I thought dessert was great (don't remember what it was) but my wife wasn't a huge fan. The wine pairings were not the usual selections, but went great with the food courses. Our only gripe was minor. They have a gimmick with the utensils. Instead of on the table, they're in a drawer in front of you and you pick them out yourself. This isn't particularly intriguing and you have to push back from the table quite far in order to see what's in the drawer to pick your next utensil. My vote would be to skip the shtick and do like every other restaurant. We will definitely be back. I hope they make it. We went on a Thursday night ( admittedly during the summer) and they were very empty.
(5)Pippa A.
Despite living in the area, my husband and I only just 'discovered' Asta, and much to our delight. The small, intimate, and comfortable atmosphere immediately suited us. We sat at the front on barstools which I'd definitely recommend. The waitstaff was friendly and very attentive, and kicked us off with a glass of sparkling wine. There are only three menu options, depending on how many courses you'd like-- but honestly, the food is so delicious it's nice to not have to make too many decisions. We got the 5 course menu which was perfectly filling without weighing us down. Each course was well-balanced, flavorful, and elegantly presented. Wine pairings were excellent. Definitely worth a visit!
(5)Roxanne B.
One of the best restaurants I have eaten at in Boston. The menu is so innovative (my dessert had tobacco in it, and it worked!. The flavors are interesting and delicious, and I thoroughly enjoyed everything I ate. I ordered the 5 course option which left me very full and satisfied without feeling sick. The interior is well done and inviting and the service is excellent. Definitely a place to try with a small group of close friends or a SO since the several course meal is on the longer side. Oh and, the silverware is in a drawer in your tables FYI- something I didn't catch on to for an embarrassing amount of time (I thought they were withholding silverware... for some reason...)
(5)Diane S.
My husband and I dined there before theater. We didn't know what to expect. Its location made it seem very low key. Were we delighted to find that the setting is low key but the food and service are top of the line. We loved how meticulous everyone in the kitchen and serving line were - placing garnishes with tweezers and double checking everything. The tasting menus were modified slightly for us to accommodate our likes. The people were charming from start to finish - helpful and friendly without being cloying. We are arranging to go back and take friends.
(5)