Field & Vine
Day 2: 5-Course Sustainably Seasonal Tasting Series
A Somerville mainstay since 2017, this outstanding eatery was named Boston Magazine’s 2024 Best Farm-to-Table Restaurant award winner and has appeared on such lists as the New York Times’ “25 Best in Boston” (2024) and Eater’s “Best in Union Square” (2025). Additionally, Chef/Owner Andrew Brady, whose other restaurants include June Bug in Somerville and Dear Annie in Cambridge (named to the New York Times’ 2022 list of “50 Best Restaurants in America”), was Boston Magazine’s 2020 Best Chef Award winner. At Field & Vine, he delights diners with dishes like grilled asparagus with smoked cashew sauce, crispy potato cakes with melted leeks, cheese, and horseradish-thyme vinaigrette, grilled fish with barley, fermented garlic yogurt, preserved lemon, and grilled ramps, chocolate lavender pots de crème, and so much more. “Field & Vine is Greater Boston’s most thrilling incarnation of the [farm-to-table] genre—a love letter to local farmers and fishermen livened up with a zing of globally inspired flavor combos,” says Boston Magazine. We’re over-the-top excited to visit here and to chat with Chef Brady all about his food ideas. Join us!
About the Host:
Andrew Brady & Lucas Kasprzak
Chef/Owner & Chef de Cuisuine
A Berklee College of Music graduate, Chef Andrew Brady fell in love with the culinary arts after landing a job at Braeburn in NYC's West Village. After going on to cook for other beloved NYC restaurants like Michelin-Starred Bouley, he returned to Boston, opening Field & Vine and June Bug in Somerville and Dear Annie in Cambridge. An Eater Boston’s 2017 "Best Chef" Award-Winner, as well as a 2020 Boston Mag “Best Up & Coming Chef” Winner, he works closely with righthandman and CDC Lucas Kasprzak to make Field & Vine a staple of the Boston culinary scene.
The Lineup
All courses will be individually plated. This menu will be Fish & Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Beef Tartare
nước chấm aioli, house chips, crispy shallot, peanut
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Summer Veggie Fattoush
smoked feta, raspberry sumac vinaigrette
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Parisian Gnocchi
maitake mushroom, kale salsa verde, pecorino
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House Smoked Sausage
kohlrabi, pickled cherry, whole grain mustard jus
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Mixed Berry Shortcake
lemon sponge cake, thyme crème pâtissière
Field & Vine
9 Sanborn Ct
Somerville, MA 02143
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, Gluten, Fish, Mushroom, Nut. They are NOT accommodating restrictions related to the following ingredients: Chive, Garlic (cooked), Garlic (raw), Onion (cooked), Onion (raw), Scallion, Shallot. 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.
