Baleia
Day 1: 5-Course Portal to Portugal Tasting Series
Opened in 2024, this South End love letter to Portugal comes from the team that brought Boston SRV, The Salty Pig, and Gufo. It then promptly jumped right onto a slew of “Best Of” Lists, including Resy’s “Top 5 in Boston,” Boston Magazine’s “Top 10 Best New Restaurants" - not to mention their Boston Globe “Best in Boston: Best Portuguese Restaurant” Award Win. Executive Chef Andrew Hebert, who spent his early career working with Boston’s Jody Adams at all of her concepts and training in James Beard Award-Winning kitchens in South Carolina, has been the Executive Chef at the aforementioned Salty Pig and Gufo. At Baleia, he is celebrating Portugal’s beautiful seafood-forward cuisine with dishes like octopus carpaccio, steamed baby clams in vinho verde, shrimp Mozambique with chili and lemon, and salt cod bolinhos or fritters. Landlubbers can savor the duck rice, piri piri chicken, or the steak. “Set in a beautiful, modern space off the beaten path in the South End, Baleia offers a choose-your-own-adventure experience of Portuguese cuisine,” says Time Out, and so we are excited to visit here and to learn more about a superb tradition of food that is not on everyone’s radar.
About the Host:
Andrew Hebert
Executive Chef
Hailing from Yorktown, Virginia, Chef Andrew Hebert is a graduate of Johnson and Wales University. After spending his early career working with Boston’s Jody Adams at all of her concepts and training in James Beard Award-Winning kitchens in South Carolina, he joined the Coda Group, working in all 4 of the group's restaurants (including as Executive Chef at The Salty Pig and Gufo).
The Lineup
Courses #1, #4 & #5 will be individually plated; courses #2 & #3 will be served family-style. This menu will be Gluten & Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Octopus Carpaccio
crispy potato, pimenta aioli, cured olive
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Grilled Oyster Mushrooms
harissa, charred onion yogurt, crispy shallot
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Grilled Coulotte Steak
green peppercorn sauce, crispy presunto
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Caldeirada
seared cod, clam, tomato
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Bolo de Chocolate
flourless chocolate cake, sour cherry, cream
Baleia
264 E Berkeley St
Boston, MA 02118
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Mushroom, Shellfish. They are NOT accommodating restrictions related to the following ingredients: Chive, Garlic (cooked), Garlic (raw), Onion (cooked), Scallion, Shallot, Fish. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
