The Back Bay’s Mooncusser Fish House, the seafood-focused sister restaurant to Carolyn Johnson‘s 80 Thoreau in Concord, has officially re-opened with a brand new menu and familiar face in the kitchen. Chef Carl Dooley, Cambridge native and Top Chef season 13 cheftestant (most recently of The Table at Season to Taste) has taken the helm. Dooley got his first taste of the chef lifestyle—kitchen camaraderie and shift drinks—at a lobster shack in Maine. Armed with a degree from the New England Culinary Institute, and continued to grow his career working under James Beard award winning chefs Tony Maws, Frank Ruta and Eric Ripert.
Dooley is now doing his thing at Mooncusser, bringing his cross-cultural techniques and global pantry to the restaurant’s seasonal four-course prix fixe, available for $90 per person in the elegant dining room Wednesday through Saturday from 5:30-10:00pm. Take a peek at the inaugural menu below and book your table online asap to try this special prix fixe menu before it’s gone and the new summer menu arrives.
FOUR COURSE SEASONAL TASTING MENU – $90
Artichokes, salsa verde, pistachios
VEAL LOIN CARPACCIO
Snow peas, pickled onions, horseradish crème fraîche
ASPARAGUS AND JONAH CRAB CURRY
Mustard, lemon, green chili pickle
SPRING CHICKEN CONSOMME
Snap peas, squid, parsnip agnolotti
GLAZED RHODE ISLAND TAUTOG
Miso, English peas, pickled ginger
Pickled green mango, cucumbers, lime yogurt
Braised rhubarb, spiced almonds
DARK CHOCOLATE MOUSSE
Tortilla crumble, horchata ice cream