Our second appetizer was the PEI Mussels, which are steamed in cherry, with shallots, house-made chorizo, and preserved lemon butter. The chorizo was good but sparse; we would have liked to have a little more. The broth had a great taste but there was not enough of it. As a whole this was a great dish but it could have benefited from a better balance in the quantity of the components or a shallower serving vessel.
As a main course James had the Grilled Shoulder Tenderloin of Beef, with portobello mushrooms, shoestring potatoes, and smoked tomato jam. The beef tenderloin was perfectly cooked to a medium but it was a bit under-seasoned. The shoestring fries were very crispy, an enjoyable part of the dish. A little bit of the smoked tomato jam and portobello mushrooms on top of a pice of beef tenderloin made up the perfect bite.
Aida had the Crispy Mix of Salt Cod Fritters, Calamari, and Shrimp served with crispy green beans, onion rings, crispy fennel, tartar sauce, and slaw. The salt cod fritters were the star of this dish. There is only one word to describe them: delicious! The portion of seafood was very generous and the plating, in a salted cod box, was beautiful!
Technique is located at Le Cordon Bleu in Cambridge. We recommend planning ahead and making a reservation a few weeks in advance because it is usually fully booked. The menu changes seasonally and is not available online; you never know what you are going to find when visiting Technique. The industrial look and open kitchen of Technique gives the restaurant a cool vive; unlike any other restaurant we've ever eaten at. Overall, Technique is a great restaurant for those looking for great food and a different eating experience!