Deuxave — Restaurant in Boston

I just went to Deuxave last night and sat at the bar. All I ate was the duet of prime beef which is carpaccio and tartare on one plate. I was in heaven. Service was excellent and the space is always lovely. But last year I went for a full meal and here’s what I had to say about that.

I began my Hall of Famer dining adventure at a restaurant I knew I liked, Deuxave. At least I liked it four or five years ago when I was last there. Named because it is at the intersection of Massachusetts Avenue and Commonwealth Avenue (known locally as Mass Ave and Comm Ave), hence “two” in French gets you “deux” and “two avenues” becomes “Deuxave.”

Deuxave has beautiful decor with dark tones, a gas fireplace, and large widows looking out onto Mass Ave. To the right of the entrance is a small bar area and to the left is the main dining room with a couple of alcoves making for romantic nooks in the elegant room. The service is attentive and friendly, a modern take on formal service.

The menu, like the name, is mostly French, with dishes like foie gras, duck confit, and Dover sole. The host commented to the table next to outs that the restaurant was “built on the back of the duck breast.” It has been on the menu from the beginning and will likely always be there. If you need to splurge, they offer Osetra caviar at $120 an ounce or white truffle pasta for $139. There’s really no way not to splurge here though.

I started with 9-Hour French Onion Soup, a slight adaptation of Julia Child’s recipe. You can watch it being made and see some shots of the outside of the restaurant in this video. This was actually the first French onion soup I have ever tried, so I don’t have anything to compare it to. It certainly was rich and decadent. It is hard to believe you could fill up on beef broth and onions, but it was a very filling soup.

If you are wondering why I hadn’t tried French onion soup before, when I was a kid I worked in a restaurant called the 11 Mile House. I was a dishwasher and busboy. I still remember throwing out the leftover French onion soup at the end of the night. It always looked terrible to me. It was probably good, but back then the thought of all those onions, and that soup had huge pieces of onions, made me queazy. I never got over that until dinner at Deuxave.

After the soup, my wife and I shared the Joues de Veau, a tender braised veal cheek served over perfect creamy polenta and garnished with a foie stuffed fig. This was my favorite dish of the night. Even though it was small in size it was exceeding rich and full of flavor. The veal was seasoned wonderfully, and the polenta was amazing. The only drawback was that like the soup, the richness of the veal made it incredibly filling. The two of them together had me wondering if I would get through my main course.

For that, I had chicken. It might not be the most exciting sounding dish on the menu, but anything served with spätzle and cabbage gets my attention. And the dish was finished off with shaved black truffles, so even their chicken is extra decadent. The meat itself was excellent, tender and moist with a beautiful crisp skin. I particularly enjoyed the chicken thigh crepinette, again very decadent. At this point, I was done. Dessert sounded delicious but was not even possible.

In addition to the wonderful food, we also enjoyed a few good drinks. I started the night with a Zenzero Amaro, a delicious gin cocktail blended with ginger, amaro, and lime. Wines by the glass were a step up from the ordinary, including a nice Pinot Noir and a very enjoyable Gamay. The waiter was happy to suggest pairings for the courses and did a solid job with his selections.

If you are celebrating a special event or just want to splurge, I think Deuxave should be on your short list. The environment is beautiful, the service is good, and the food...

Nestled in the vibrant heart of Boston, Duaxave offers a refreshing take on modern American cuisine with an emphasis on seasonal ingredients and bold flavors. My partner and I decided to visit on a weekday evening, eager to explore what this trendy spot had to offer.

Upon entering, we were greeted by a stylish and contemporary ambiance, characterized by sleek decor and an inviting atmosphere. The open kitchen design added a touch of excitement, allowing us to glimpse the chefs at work, crafting each dish with care.

We began our culinary journey with the Charred Brussels Sprouts, which were perfectly caramelized and tossed with a tangy balsamic glaze and crispy bacon. The dish was a delightful balance of savory and sweet, leaving us eager for what was to come.

For the main course, I opted for the Herb-Crusted Salmon, a beautifully cooked fillet served atop a bed of creamy risotto and accompanied by seasonal vegetables. The salmon was flaky and flavorful, with the herb crust adding a lovely texture. My partner chose the Braised Short Ribs, which were tender and rich, served with a velvety parsnip puree that complemented the dish wonderfully. Each bite was a testament to the kitchen’s commitment to quality and flavor.

While the food was undeniably delicious, the service was a mixed bag. Our server was friendly and knowledgeable about the menu, offering insightful recommendations that enhanced our dining experience. However, we did encounter some delays in receiving our drinks and appetizers, which slightly disrupted the flow of the evening. The restaurant was busy, and while I understand that this can happen, it did take away from the overall experience.

For dessert, we indulged in the Chocolate Lava Cake, a decadent treat that arrived warm and oozing with rich chocolate. Paired with a scoop of vanilla ice cream, it was the perfect sweet ending to our meal.

In conclusion, Duaxave is a promising addition to Boston’s dining scene, offering a creative menu with dishes that highlight the best of seasonal ingredients. While the service could benefit from a bit more attention to detail during busy periods, the quality of the food makes it a worthwhile destination. We left with satisfied palates and a desire to return, eager to try more of their...

A good tasting menu—one that succeeds in coherence—is able to conjure the diner to another place and time: perhaps a villa in Tuscany, a hamlet in Provence. Deuxave’s relocated us to the global nihilism of international business class, and the well presented but ultimately flavorless concoctions this entails. Food this bland may actually be something of a treat at 30,000ft but is profoundly disappointing back on Earth. The tasting menu started with a nondescript amuse-Bouche, and then to some rather tasteless charcuterie lazily draped over a seemingly undressed salad. To follow, scallions with some paste. Deuxave loves pastes. The following two dishes were admittedly better: a raviolo (we learned the singular for this word!) with an egg yolk on the inside, and then a small but delicious cut of Ribeye accompanied by some other paste. Great chefs know that the typical diner remembers the last course more clearly and so a good dessert can make up for a lot. Deuxave regrettably presented us with a dry slice of Focaccia topped with two slices of brie and three berries mounted—I think philatelists prefer the word ‘fixed’—atop and held in place by jam. I have rushed together some basic hors d'oeuvres in my time, but I think I would have hesitated to serve this to guests at my home. For $109, the tasting menu presented a profound disappointment. The ambience didn’t help; we were stuffed in a small section at the back between two mirrors with remarkably uncomfortable seats and stark lighting. Several other guests were offered seats in this section and asked to move, and I wish we’d done that ourselves. Perhaps the only redeeming feature of this restaurant was the service, which was friendly and reasonably attentive throughout. As we left, the host asked us “how was your meal?” Not wishing to burst her bubble, we smiled and walked into the bleak and rainy fall evening that so...