Dinner at Tremont 647

My friend Jaime and I bought a fantastic deal on Gilt City!

$50 for two appetizer, 2 entrees and one dessert to share at Tremont 647 in Boston's South End.

I've been wanting to try Tremont 647 since my friends and I met Chef Andy Husbands at a concert at Fenway last summer. He won us right over with his pulled pork samples. SO GOOD.

Fenway Park Summer 2011

Let me tell you. This meal did not disappoint. Every single thing we ate was perfectly cooked and full of flavor - drinks included! 

Tremont 647 changes up their menu pretty frequently so I cannot wait to get back there and see what else they are cooking up.

 I wish more restaurants did deals like this because it is the perfect opportunity to get new customers to come in and try their food. As I said before, Tremont 647 was already on my list of restaurants to try but deals like this are great ways to discover new restaurants as well!

Here's some pictures of what we got...

First impression - Loved the menu!

For my drink I got the Raspberry Vodka Gimlet made with house infused raspberry vodka. I usually don't drink raspberry vodka after one too many cocktails made with raspberry smirinoff in college but I think I am in love with this drink. It tasted just like fresh raspberries!

Jaime got the Gypsy which is gin, St. Germain, Yellow Chartreuse, and lime. I had a taste and it was also delicious!

I love the open kitchen and Chef Andy Husbands was right in the middle of the action as well as serving meals and talking to customers. That right there makes me want to go back again!

I am not exactly sure what this spread was with the bread but I'm guessing a white bean puree with a tiny hint of curry in it.

Yum. Yum. YUM.

Jaime and I have very similar tastes so she is one of my favorite people to go out to dinner with. When we saw asparagus with a friend egg on top I don't even think there was a discussion. Fried egg on top of anything. Sold.

This appetizer was topped off with just enough parmesan cheese to not overpower any of the other ingredients.

Next up...BACON TOAST.

I could eat this every day for the rest of my life and be completely happy.

There was even some avocado hidden underneath all that bacon.

For my entree I had a pork chop over creamy polenta. It was so good but there is no way I could finish a pork chop of that size! They do not skimp on portions here!!

Jaime had a fish entree (I forget the name!) that was perfectly cooked and so yummy. We were too busy eating that I forgot to snap a picture.

When we saw stuffed tater tots under side dishes we knew we had to try at least one! They switch up the type of cheese they use to stuff these and this one had fontina in it. It's really cool because it looks like a giant tater tot but the inside it is more like a cheesy hash brown.

Go try one!

And last...dessert! By this point we were beyond full but who turns down banana cream pie with a side of chocolate bacon bark? That's right. No one.

The pie was light and had the perfect banana flavor. And the bacon bark...well it was exactly how you thought it would be. AMAZING. The bacon flavor was subtle and you could see the small pieces of bacon within the chocolate. There were some toasted nuts and caramel on top too. 

Perfect ending to a perfect meal :)

So now you must go to Tremont 647 and try it yourself! 

They offer 5 courses for $45 or 7 courses for $65 with optional wine parings if you would like to add that option as well. It's a great option to really get a taste of the menu!

If you want to take a little bit of Tremont 647 home with you check out Chef Andy Husbands and co-auther Chris Hart's book Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World.

Here you can find different types of BBQ grills, rubs, cooking techniques and side dishes. You also get a sneak peek into the lives of these amazing chefs. These guys have won countles BBQ competitions including the coveted Jack Daniel's World Championship Invitational Barbecue!


I cannot wait to get my hands on a copy of this before summer. Get the grills ready!