Luxury knows no bounds during Restaurant Week Boston (aka Dine Out Boston), and you can extend the extravagance of the prix fixe menus even more by seeking out the spots using truffles. The highly prized ingredient pops up in soup and atop roast chicken and is blended into oil and aioli, too. See a smattering of the indulgent options, then book your table.
Bastille Kitchen – Green Circle Roast Chicken: bone-in breast with shaved black truffles, asparagus, black trumpet mushrooms, truffle pommes purée and madeira jus
Bistro 5 – Gnocchi with wild foraged mushrooms, panko bread crumbs, truffle oil and shaved parmigiano
blu – Short-Rib arancini balls with oven roasted tomato and truffle aioli
Grotto – Garlic soup with black truffle, parmesan and bread crumbs
L’Andana – Tuscan Steak: 10oz wood-grilled ribeye with arugula, parmigiano-reggiano, truffle oil and vin cotto