Shawmut Inn
Day 3: 5-Course Avant-American Tasting Series
Opened August, 2024, in Boston’s South End, Shawmut Inn has quickly earned a reputation as a polished neighborhood bistro, with Time Out Boston spotlighting its arrival and easygoing charm. Here, Executive Chef Quang Tran channels his Vietnamese roots, CIA training, and a decade’s worth of experiences with restaurateur Matt Sullivan (as well as a formative turn at Nantucket Prime) into a menu that balances comfort and curiosity. Think lemon pappardelle with diver scallops in garlic cream and meyer lemon, or sweet pepper mafaldine with lobster and herb crumble. Meanwhile their grill and plancha turn out plates like grilled swordfish with braised turnip, charred savoy cabbage, and parsnip chips, as well as roasted striped bass with three bean salad, garlic spinach, and ginger–chili sauce. We hope you can join us!
About the Host:
Quang Tran
Executive Chef
Chef Quang Tran’s culinary journey began in Minnesota, where his family settled after immigrating from Ho Chi Minh City, Vietnam when he was 11. A Culinary Institute of America graduate, he honed his craft at The Atlantic Room at Kiawah Island, Liquid Art House, RFK Kitchen, and Nantucket Prime before joining Sullivan’s umbrella of restaurants (including Sullivan’s Public House, Shawmut Inn, and most recently, Cocolee at Assembly Row).
The Lineup
All courses will be individually plated. This menu will be Fish, Peanut, and Tree Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Crispy Shrimp
tempura shrimp, sesame kale, calabrian chili aioli, black garlic glaze, meyer lemon
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Spring Egg
chrysanthemum greens, endive, miso, parmesan, fine herbs
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Nantucket Bay Scallop
citrus linguine, nantucket bay scallop, meyer lemon, cream, basil, olive oil
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Wagyu Ribeye
nori, truffle, kuri squash, rutabaga, black currant demi
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Chocolate Tart
caramelized white & dark chocolate, vanilla sponge cake, white chocolate snow
Shawmut Inn
477 Shawmut Ave
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.
- 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.
- Will this event be handicap acccessible?
- According to the restaurant, this event is NOT handicap accessible. If applicable, please email support@tastingcollective.com with your needs to ask questions about proper accommodations.
- 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, Gluten, Dairy, Shellfish, Raw Egg, Mushroom, Alliums (with Exception of Garlic and Cooked Shallot). They are NOT accommodating restrictions related to the following ingredients: Cooked Egg, Garlic (Raw and Cooked), Shallot (Cooked). 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.
