After experiencing lunch at Technique in early June, I immediately made the next possible reservation for six … which was in September. For all of you liberal arts students, that's over a three−month wait. Eventually, September rolled around and my friends and I set off to Kendall Square for the meal.
Technique's dinner menu had two options: three courses for $10 or four courses for $15. As we got lost in the options of the menu, our waiter for the evening appeared to give us the breakdown on the specials: a cream of carrot soup, infused with ginger and drizzled with mint creme fraiche, and a flatbread pizza topped with anchovies, caramelized onions and a pesto reduction.
Before I knew it, my first appetizer was out: a grilled fruit and arugula salad with crispy prosciutto, shaved parmesan cheese and a champagne vinaigrette dressing. With yellow slices of peaches and pineapple, purple plums, lush green arugula and perfectly pink prosciutto, the vibrant meal was worthy of FoodPornDaily. The fruit was perfectly prepared; the peaches were sweet and fleshy with intricate grill markings. My first bite of the crispy prosciutto crumbled in the most satisfying way, and its flavor was complemented excellently by the parmesan. The dish offered so many possible flavor combinations, and I kept experimenting until my plate was spotless.
For my second appetizer, I ordered a caprese salad served with fried mozzarella, heirloom tomatoes, roasted red peppers, basil, olive oil and a balsamic vinegar reduction. The fried mozzarella was fresh and not greasy at all. Its fried coating gave the cheese a satisfying crunch, which accented the salad's crisp tomatoes and soft peppers. The balsamic reduction was the dish's only weakness — the dressing wasn't potent enough to counterbalance the fresh mozzarella. Even so, to dub the dish delicious would be an understatement.
I also had a chance to sample the cream of carrot soup, which wasn't half bad either. The ginger in the dish — not the carrot — kept it interesting.
After a slight pause to refresh and digest my first two dishes, my entree arrived: filet mignon with tomato hollandaise, served with housemade fries, roasted zucchini and tomato salad. Although the steak was perfectly cooked, its presentation was less impressive than that of previous dishes. Neither the tiny fries nor the zucchini added much.
The flavoring of the meat also left me somewhat wanting. I prefer my meats gamey with just a hint of spice; unfortunately, the pepper and hollandaise completely overpowered the steak itself. The dish was still tasty, but not my favorite of the night.
The same goes for the veal shank and risotto, served with English peas, mushrooms and gremolata; again, the meal was good, but not perfect. The veal was beautifully cooked, fell off the bone and melted in my mouth, but the sauce was a little too bland to complement the meat.
We then progressed into what most chefs consider the hardest part of the meal: the dessert course. This complete chocoholic ordered the classic chocolate mousse with Viennese sponge cake, raspberries and raspberry sauce. The decadent dessert paired the texture of a souffle with the richness of a mousse, and the raspberry sauce was strong enough to hold its own against the richness of the chocolate. Needless to say, I was completely full by the end of the meal.
I can't recommend Technique enough. For $15, diners can eat like kings; the low bill buys you a gourmet, four−course meal served by an enthusiastic wait staff. Perfection isn't guaranteed, but because Technique is entirely staffed by students completing their capstone project at Le Cordon Blue School, that's to be expected.
Technique's atmosphere is wonderful: your meal won't be marred by noise from other tables, and the splendor of the professional kitchen is completely open to observation. This venue offers a private dining experience and excellent service for customers on a budget.
The only downside to Technique is the trickiness of getting a reservation, so if you want to go, choose a day in the far future and reserve now. I've already made my next reservation for December.