Matt Jennings, who received much acclaim for his cooking at Farmstead in Providence, RI, returned home to open Townsman in downtown Boston.
Bright and inviting
Guests seated in the main dining room at Townsman have a clear view of the downtown Boston scene as they sit on brightly colored Windsor chairs.
The bar room features a leather granite-topped bar and a custom-built oak back bar with antique glass mirrors.
You’d never guess what Jennings’ favorite protein is.
Next to the bar, Jennings had a tile mosaic made from an image in one of his many vintage cookbooks.
On other menus a root salad would be a bore, but at Townsman Jennings creates a work of art that includes quinoa and golden raisins.
Under the “cured” section is New England Charcuterie, which includes Townsman salami, lomo, bresaola, coppa and finnochiona.
A favorite appetizer is the charred baby octopus with crispy smoked potatoes and blood orange.
Petite ($85) and Grande ($135) versions of a shellfish tower also include a selection of cures, terrines and seasonal pickles.
A standout entrée is the hazelnut-fed pork with chicories, pear mostarda and apple vinegar.
A favorite way to end the meal at Townsman is with this Meyer lemon pudding.