Margeaux Supper Parlor
Day 2: 5-Course NOLA Meets New England Tasting Series
Opened last September, this unique eatery on the ground floor of Cambridge’s Porter Square Hotel has appeared on such lists as Eater’s “Hottest in Boston,” Boston Globe’s “5 Restaurants We Can’t Wait For,” and Boston Magazine’s “Best in Greater Boston.” Here, Executive Chef Julian Alzate (who boasts experience at Ma Maison, Publico, and the former Colette Wine Bistro) serves New American cuisine blending dishes inspired by the two most historic port cities in the country: New Orleans and Boston. Dinner plates include tomato & bacon jam deviled eggs topped with a fried Maine oyster, lamb lollipops with cherry reduction, pumpkin ravioli, beef Wellington, shrimp & Boursin grits, and maple bourbon steak tips. Leave room for lush desserts like praline pecan pie and banana bread pudding. The setting is also a marvel, like something out of a Hercule Poirot mystery, says the Globe, with gold-trimmed mirrors, ornate chandeliers, and lots of ferns. To our ears, it sounds like a very special night out, so we hope you can join us!
About the Host:
Julian Alzate
Executive Chef
A mentee of celebrated Chef Jacky Robert, Chef Julian Alzate honed his craft at Ma Maison, Publico, and the former Colette Wine Bistro before joining the team at Margeaux Supper Parlor. He now serves as Executive Chef.
The Lineup
All courses will be individually plated. This menu will be Fish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Oysters 3 Ways
chargrilled with butter, parmesan, breadcrumbs | fresh with champagne mignonette | pan fried with tomato bacon jam
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Beet Carpaccio
arugula, crumbled crème fraîche, maple drizzle, fiddlehead, praline pecan crumble
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Seared Duck Breast
sweet potato, crispy sprout, pepper jelly glaze
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Lamb Lollipops
cherry confit, grilled broccolini, crispy rosemary potato
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Flourless Chocolate Torte
apricot & rum coulis
Margeaux Supper Parlor
1924 Massachusetts Ave
Cambridge, MA 02140
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, Allium, Dairy, Gluten, Mushroom, Nut, Shellfish. 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.
