Journeyman celebrates late summer’s produce offerings with a series of vegetarian dinners featuring different plant families. The green-friendly, gustatory experience kicks off on Thursday, August 6th when chef Tse Wei Lim and team go all in for alliums, which covers garlic, chives, scallion, shallot and leeks. The kitchen will be churning out six courses that explore the roots of the genus and showcase the versatility of the pungent plants and not just alliums; they’ll be exploring legumes, brassicas and tomatoes, too. The prix fixe menu is available for $60 per person and reservations can be made online here. Call 617.718.2333 for more information.
August 6th – Alliums
August 13th – Legumes
August 20th – Brassica
August 27th – Tomatoes