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$75  + Tip/Tax
Mon, 3/2
5:45 PM & 8:15 PM
Central Square

Fallow Kin

Day 6: 5-Course Sustainable Sophistication Tasting Series

Debuting this past October, this veggie-forward Cambridge eatery from the same team behind TC Favorite and Award-Winning Tallula vaulted right onto Eater’s List of “Best New Restaurants Around Boston Right Now,” Resy’s List of “10 Restaurants That Defined Boston Dining This Year,” and Boston Globe’s List of “10 Restaurant Openings to Know About This Fall.” Chef Conor Dennehy graduated from the Culinary Institute of America and honed his craft in San Francisco, working for multi-Michelin-Star recipient, Hiro Sone. Returning to Boston, he advanced his skills under James Beard Award-Winning Chefs Jamie Bissonnette, Ken Oringer, and Jody Adams. At Fallow Kin, Chef Dennehy, a 2024 James Beard Finalist and a 2025 Semi-Finalist for “Best Chef: NE,” is serving up a menu that features such distinctive dishes as smoky cabbage in seaweed broth, roasted parsnips with pickled pear, basil, and miso, cavatelli with duck merguez, and cider-braised halibut. Luscious desserts too, like Japanese cheesecake with cranberry, spinach, and Earl Grey, as well as churro with apple and cheddar. The Boston Globe says that Fallow Kin takes “farm-to-table dining to the next level” so, naturally, we are very excited to visit here and to chat with Chef Dennehy about this food ideas. Join us, won’t you?

About the Host:

Conor Dennehy

Chef/Owner

A MA native, Chef Conor Dennehy graduated from the Culinary Institute of America in Hyde Park. He then honed his craft in SF where he worked for multi-Michelin-star recipient, Hiro Sone, before returning to Boston to learn and grow under James Beard Award-Winning Chefs Jamie Bissonnette, Ken Oringer and Jody Adams. He is a 2024 James Beard Finalist and a 2025 Semi-Finalist for "Best Chef: NE".

The Lineup

All courses will be individually plated. This menu will be Shellfish, Mushroom & Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Hamachi Crudo Kombujime

    oro blanco, seaweed, court bouillon

  2. Vegetable Terrine

    winter vegetables, chestnut, radicchio

  3. Leek Cannelloni

    ricotta, burnt onion, miso

  4. Pork Shoulder

    coffee, turnip, farro, cocoa, pickled onion

  5. Spinach Cheesecake

    earl grey, cranberry, citrus

Fallow Kin

853 Main St

Cambridge, MA 02139

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Fallow Kin will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Hamachi in Course 1 and Pork in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 3, Course 4, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 4. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 3, Course 5. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is We Don’t Know Yet in Course 1. Substitutions will be provided.

  • Eggs: There are Eggs in Course 3, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Chestnut in Course 2 and Potentially Almond in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (Raw), Onion (Cooked) and Shallot (Cooked) in Course 2, Onion (Cooked), Shallot (Cooked), Garlic (Cooked) and Leek in Course 3 and Onion (Cooked), Shallot (Cooked) and Garlic (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.