los angeles guest suites

 

pom couscous

pom steak

Taranta Italian-Peruvian Fusion in Boston

by Kitty Kaufman
Print Email

taranta duarteIt's 100 degrees. There's Dead concert traffic choking the five o'clock crawl. We cross five lanes from Faneuil Hall to the North End to find a bad, as in not good, DJ holding forth at the Hanover Street fountain. Oh, for some peace and wow-ing.

With apologies to the chef, Gilbert & Sullivan, we find Taranta rah-worthy. Chef José Duarte was born in Peru, and moved with his family to Venezuela where he attended Universidad Nueva Esparta in Caracas. After earning an MBA in food service operations, Duarte opened Taranta in 2000.

Melding Italian and Peruvian flavors is new to us. We check online and it turns out that cilantro, huacatay (black mint), yerba buena (mint), albahaca (basil), orégano, paico (epazote), muña (mint), chincho (an aromatic herb), and aji panca peppers (of which there are 200 varieties) give Peruvian dishes their distinctive, addicting flavors.

We're sitting on the first of Taranta's three floors in a small storefront. From how the exposed bricks are angled, it's clear this is a very old structure. Julie starts with Emiliana Pinot Grigio that's tart, dry and as she discovers later, a perfect go-with for Duarte's roasted tomatoes, mussels, shallots and mushrooms.

Her pasta, formally known as fusilli avellinesi al cartoccio, is baked in parchment with simmering onions, pancetta Abruzzese, roasted tomatoes and smoked sweet peppers. The server delivering her plate gently opens the paper and steam hits us memorably full on. Is that cheese grounding the smokiness? I don't think she's ever raved about anything the way she is loving this fusilli. Next time, it's mine.

tarantadessertI choose Sicilian Marsala pan-roasted mussels with balsamic shallots, pancetta, mushrooms and onions. The sauce is rich with dark peppery mussel broth. Not a mussel fan? This dish could change your opinion. Amazing: mussels not smothered in garlic and red sauce. We down both bowls sopping with big chunks of bread as we go.

Our server is Mila and she's our cuisine advisor. She's knows food well enough to be in the kitchen. When friends ask her where they should eat and it's her day off, she wants to come here.

When we're up to dessert, her unequivocal pick is the hazelnut mousse ganache. She is so right: it's creamy, chocolatey and whoever drizzled dulce de leche on it shot my calorie intake for the week. Thanks a lot!

Taranta
210 Hanover Street
Boston, MA (North End)
617. 720. 0052

Kitty Kaufman is a Boston writer at  http://www.corp-edge.com.

Comments   

 
+1 #10 Kim 2013-08-09 22:44
I always love Kitty's writing. I don't even like seafood, but for some reason I am oh-so tempted to try these mussels. I am almost 100% Italian and have certainly had my fair share of excellent and "meh" Italian food. I am excited to explore Peruvian cuisine!
Quote
 
 
0 #9 Kitty 2013-08-01 11:33
Who could Paco be?

Let's see . . .

I won't make him sleep on the couch.
Quote
 
 
+1 #8 Paco Bell 2013-08-01 03:55
Sounds like a must see to me. And if the Thin Man actually ever does fly into Bean Town I will buy him dessert!
Quote
 
 
0 #7 Kitty 2013-07-31 16:48
Vince,
You will love this cooking, promise.
Soonest.
Quote
 
 
+1 #6 Vince 2013-07-31 15:20
My parents are both Italian so I don't quite qualify for the mixed cuisine of these two countries, but I'll sure try it my next trip to Boston!
Quote
 
 
+1 #5 The Thin Man 2013-07-31 01:20
I never was and never will be a calorie counter, hence my online Moniker. So next time I fly into BeanTown, remind me to try this restaurant.
Quote
 
 
+1 #4 The Thin Man 2013-07-31 01:18
I never was and never will be a calorie counter - so next time I fly into BeanTown, remind me to try this restaurant.
Quote
 
 
+1 #3 Dot Kaufman 2013-07-30 21:00
I can imagine eating those treats
with pleasure. All are skillfully described to make my mouth water and wish I could just taste
them all. Thank you for this delicious experience!.
Quote
 
 
+1 #2 Barbara 2013-07-30 20:12
I've never tasted Italian/Peruvia n, the herbs sound intriguing and the dishes delicious. Nothing like a jaunt to the North End on a hot summer evening. Topped off with that dessert, what a sweet experience.
Quote
 
 
+1 #1 Dilee 2013-07-30 18:54
Wow, that dessert looks delicious. I am now tempeted to go and try their Italian and Peruvian flavor cusine! Cant wait!!!
Quote
 

Add comment


Security code
Refresh

Restaurant News

The Gallows - A South End Original
Boston
by Kitty Kaufman

gallows-490x329"We're a loud and welcoming hangout in the South End with a menu that changes weekly." It's Saturday and we can confirm the fun's here all right, along with everyone in the neighborhood. There's...

Read more...
Dinner and a Show
Michigan
by Ann Nichols

ujai01.jpgThe second of my eating out experiences this week took me to Ukai, a Japanese restaurant in Okemos, Michigan. Chosen by my 11-year-old nephew as the site of his birthday dinner, Ukai occupies a...

Read more...
Magnolia Bakery
Los Angeles
by Charles G. Thompson

ImageFood in New York.  I used to know it so well.  When I lived there during the ’80s and ’90s, and worked in the food business I knew every place there was to know, and I went to most all of them. ...

Read more...
Artisan Cheese in the Valley? Are You Kidding Me?
Los Angeles
by Laraine Newman

artisan-cheese-gallery.jpg So, I was like, driveen in the valley ‘n’ stuff? And I like drove past a shop that said Artisan Cheese Gallery, ‘n’ stuff? And I was like “wait, did I just, um, this is like the valley, ok?  And...

Read more...