Opening Night at Parsnip Restaurant & Lounge

Parsnip Restaurant and Lounge is located at 91 Winthrop Street, Cambridge, MA. It is literally in the heart of Harvard Square. The restaurant is located on the second floor and the lounge is located on the third floor. The dining room is well lit with a light gray washed wall with a few large abstract artwork around the room - above the bar, between the entrance and kitchen, and above the fireplace. Upon entering the dining room, the hostess offered to take our coats but we decided to keep ours. When we arrived at our table, the hostess let us know about the purse hooks (under the table). I did indeed take advantage of this.

The restaurant aims at being "ingredient-driven, globally influenced cuisine". The restaurant and lounge are open from Tuesday to Saturday with varying hours.

Restaurant

Tuesday-Thursday from 5:30pm to 10:00pm

Friday-Saturday from 5:30pm to 10:30pm

Lounge

Tuesday-Saturday from 3:00pm to 12:00am

They offer a variety of drinks ranging from $10-$15 wine by the glass (choice of bubbly, white, and red) , $7 bottled beers (such as Uinta Hop Nash IPA), $12 cocktails, and Maine Root sodas. Since I'm on pain medication, I went with a fruity mocktail served over ice. It was certainly light and refreshing.

Fruity Mocktail

The chef definitely knows the art of plating as each dish was artistically presented. I'm under the assumption that the menu changes daily with different offerings. As for tonight ,the dinner menu featured six appetizers, six dinner entrees, and two sides and the dessert menu featured four desserts, two after dinner cocktails, and other non-alcoholic hot beverages (e.g., coffee and tea).

Warm Plate of Housemade Dinner Rolls with Butter

Since we wanted to get the full experience of dining at Parsnips, we shared a few appetizers, entrees, and a dessert. Our server's favorites included the Scallops, Salmon, and Quail for appetizers, the Lamb, Monkfish, and Duck for entrees, and Honey Creme Brulee for dessert. For appetizers, we shared two appetizers - Butternut Squash, Kale Sprouts, Chanterelles, and Truffles and Citrus and Dill Cured Salmon, Fingerlings, and Radish, both of which were delicious.

Butternut Squash, Kale Sprouts, Chanterelles, and Truffles

The Butternut Squash, Kale Sprouts, Chanterelles, and Truffles appetizer consisted of lightly seasoned slices of butternut squash topped with caramelized onion rings, toasted sunflower seeds, spring mix, and truffle shavings.

Citrus and Dill Cured Salmon, Fingerlings, and Radish

The Citrus and Dill Cured Salmon, Fingerlings, and Radish appetizer consisted of salmon cured with citrus, dill, and vinegar over creme fraiche sauce, topped with roasted fingerling potatoes and radish, and garnished with kale sprouts.

For entrees, we ordered Prosciutto Wrapped Monkfish, Wild Mushrooms, Allium, and Thyme Jus; Seared Tuna, Delicata Squash, Clementine, and Ginger; and Potato and Cep Tortellini, Pickled Mushrooms, Arugula, and Marjoram.

Prosciutto Wrapped Monkfish, Wild Mushrooms, Allium, and Thyme Jus

The Prosciutto Wrapped Monkfish, Wild Mushrooms, Allium, and Thyme Jus consisted of a thick steak of monkfish marinated with onion, shallot, and garlic and wrapped with prosciutto, over green vegetation with grilled sweet onion rings and medley of wild mushrooms, and finished with a thyme jus. I liked how the prosciutto added a salty flavor to the monkfish.

Seared Tuna, Delicata Squash, Clementine, and Ginger

The Seared Tuna, Delicata Squash, Clementine, and Ginger consisted of 3 oz of tuna steak rubbed in five spices, seared, and sliced into four pieces served over rings of delicata squash, topped with kale sprouts, clementines, spring onions, and shaved fennel tossed in a ginger relish. I liked how this dish had an Asian flavor. I also liked how the delicata squash was a naturally

sweet, winter squash.

Potato and Cep Tortellini, Pickled Mushrooms, Arugula, and Marjoram

The Potato and Cep Tortellini, Pickled Mushrooms, Arugula, and Marjoram consisted of house made dumplings filled with potato puree and cep (an European and North American mushroom with a smooth brown cap, a stout white stalk, and pores), served over a purée of arugula and marjoram (a fancy name for oregano), and topped with pickled mushroom. My favorite part of the dish was the taste of pickled mushrooms.

Honey Creme Brûlée, Figs, Earl Grey Shortbread

The Honey Creme Brûlée with Figs and Earl Grey Shortbread consisted of three mini creme brulee surrounded by honey glazed figs and sprinkled with earl grey shortbread crumble. I was surprised that the creme brulee wasn't served warm. I liked how the figs were glazed in honey and how the earl grey shortbread reminded me of the ones I make during the holidays. We ended our meal with complimentary creme puffs from the chef.