What to Expect at Café Artscience, Opening on October 31
Since announcing their intentions to form Boston’s most pedigreed culinary supergroup, Café Artscience and its team of Todd Maul (Clio), chef Patrick Campbell (Eastern Standard and No. 9 Park), and Tom Mastricola (Commonwealth and Clio) have been the most buzzed-about new restaurant in town. That union, a collaboration with Harvard’s David Edwards, who you might know from inventions like Le Whif and Wikipearl ice cream, and his Le Laboratoire Cambridge, is set to debut on Friday, October 31.
The restaurant promises to be both an experimental think tank and a boundary-pushing fine dining spot. Next to Campbell’s beef carpaccio with lobster, truffles, and XO sauce, is a mille-feuille (also known as a Napoleon) with smoked salmon and caviar. Berkshire pork belly comes paired with escargot, while cauliflower velouté receives a haute dollop of sea urchin and curry-infused salt.
Café Artscience’s fence-straddling amalgam of both avant-garde and classical techniques reaches its zenith on pastry chef Renae Connolly’s dessert menu. Maraschino financiers are glazed with cherry bourbon gelee and Angostura “lace”; and a huckleberry and lime Creamsicle comes nestled on candied rose petals and spicy ras el hanout sponge cake. Connolly is even offering mini composed versions of all her dessert offerings in “tiny spoons” for those who’d prefer amuse-bouche-sized portions.
And we haven’t even mentioned Todd Maul’s cocktail list, which—judging from his prior offerings at Clio that utilized equipment like a centrifuge and a rotovap—should prove to be a sensory overload. Maul now has full reign inside Edwards’s lab and has already disclosed one technological feat, ice cubes that alter cocktail flavors as they melt.
Below you can find the full Café Artscience menu:
Cafe Artscience Menu
650 E. Kendall St., Cambridge; cafeartscience.com.