clock menu more-arrow no yes

Filed under:

Asparagus Time at 80 Thoreau; Last Supper at Via Matta

Plus, imbibe New England brews tonight at Foundry on Elm.

Via Matta
Via Matta
Facebook

CONCORD — Asparagus is one of New England's earliest crops, and it's a real harbinger of the lush season to come. If you're a fan of the green stalk — or if you can't miss the opportunity to try it for dessert — make the drive out to Concord for Asparagus Week at 80 Thoreau, which goes through Saturday, May 30. Starring asparagus grown locally at Barrett's Mill Farm in Concord, the four courses from chef Carolyn Johnson and pastry chef Katie Hamilburg include risotto with morels, pecorino, and chervil; and asparagus panna cotta with white chocolate, strawberries, and mint. [FB]

DAVIS SQUARE — Earlier this month, Foundry on Elm debuted a Thursday night Beer Dinner Series, with a $20, two-course menu from chef Shayne Nunes and boozy accompaniments from beer czar Geoff Thompson. Beginning at 5 p.m. tonight, the carte du jour features selections from Smuttynose and Allagash brewing companies. No reservations are necessary, and the regular menu will be available, too. [FB]

BACK BAY — The end is near for Via Matta. After a 13-year run, the Park Square Italian restaurant is shuttering this weekend, and chef Michael Schlow plans to open a Mediterranean concept called Doretta Taverna and Raw Bar in its place this fall. To go out with a bang, Via Matta has been offering its "greatest hits" all month, and Saturday, May 30 is The Last Supper. During the special event, guests will be treated to a surprise menu created on the whims of Schlow and his culinary team. Seatings begin at 5 p.m. and the meal is $75 per person. Make your reservation by calling (617) 422-0008. [Boston Event Guide]

80 Thoreau

80 Thoreau St, Concord, MA 01742 (978) 318-0008 Visit Website

Foundry On Elm

255 Elm Street, , MA 02144 (617) 628-9999 Visit Website

Via Matta

79 Park Plaza, Boston, MA 02116 617 422 0008 Visit Website

Sign up for the newsletter Sign up for the Eater Boston newsletter

Sign up for our newsletter.