Tag Archives: truffles

A Preview of Tipo at Central Provisions

The following are photos from our fantastic New Year’s Eve dinner at Central Provisions. The evening’s menu was a preview of owners Chris and Paige Gould’s soon to open second restaurant Tipo, and the supremely talented Chef Mike Smith who will be overseeing its kitchen.

As I plan on visiting Tipo as soon  as humanly possible, I will mostly (but not completely)  let the photos from this brilliant dinner speak for themselves.

From the very first bites, it was clear that this pair of chefs really know how to meld contrasting textures and flavors in ways that build one upon the other, each bite a magical mélange: rapini with Spanish mackerel, mushroom ragu with chicory, dry-aged sirloin with charred traviso.  So synergistically yummy!!

Then there was the pasta. While I generally don’t consider myself a pasta person, the ones pictured below had such wonderful substance, flavor, scents, that I not only found myself devouring them, but I very well may dream of them (at least until Tipo opens). Such simple dishes perfectly executed: corzetti with squash and sausage and tagliatelle with white truffles! So deeply satisfying, especially on on cold winter night!

Stay tuned…

Caviar,Prosecco Mignonette

Marinated Spanish Mackerel Braised Rapini,lemon Vinaigrette, Calabrian Chili

Chef Mike Smith hard at work

Mushroom Ragu fried Polenta, Black Truffle, Cured Egg Yolk, Chicory

Corzetti Al Moto
Roasted Squash,Ricotta Salata,Spicy Pork Sausage

White Truffle Tagliatelle Fresh Alba White Truffles,Brodo, Parmigiana Reggiano

Dry Aged Beef Sirloin
Gorgonzola Marrow Butter,Carmelized Onion Jam,Charred Treviso

Warm Fried Zeppoli With Chocolate Hazelnut Gelato Shortbread and Ricotta Cream!

Pre-Show for the New East Ender

Last night My wife and I attended the combination 1st birthday party for my favorite restaurant Central Provisions/ guest chef night for the soon to reopen East Ender.
A large crowd of area foodies and kitchen luminaries turned out to support chef owners Karl Deuben and Bill Leavy, formerly of the out of this world Small Axe Truck. Most prominently, Chefs Rob Evans of Duckfat, Jason Loring of Slab and Sean Wilkinson of Might &Main all showed up to show support.

The dishes on the East Ender side of the showed great promise for their upcoming opening. I loved,loved, Loved the Pastrami cured salmon I had. It was some of the best salmon I have had in recent memory. Topped with mustard seed and accompanied by roasted root vegetables the dish was good enough that I briefly considered ordering a second.


Fans of the former Small Axe will be happy to know that a small plate version of their famous burger was on the menu. During our hour and and half dinner I saw dozens of these perfect little beauties head out of the open kitchen making it the clear favorite of the night. Also very popular and more daring were the chicken fried sweet breads. These were so good that the couple sitting next to us, did order a second order. This despite it being one of the larger dishes served. Happy,happy!

Highlights on the Central Provisions side of the menu were: a fantastic La Luisiane cocktail made with New England Distilling’s Gunpowder Rye, sweet vermouth, Benadictine and then Barell aged.


A wonderful carnitas apparently made with Crispy Suckling Pig! So gooood!

I also was blown away by the seared Maine scallops with peridots black truffles and cognac cream sauce. It was so good I unfortunately devoured it before thinking to take a photo.


Yummy in my tummy!
Overall a perfect night, I can’t wait for the New East Ender.