|The Salty Pig|
Tasting menus aren’t just for fine dining restaurants. Chef Kevin O’Donnell of The Salty Pig, a casual New American focused on charcuterie and wood-grilled pizza in the Back Bay, is rolling out two prix fixe offerings served only at the four-seat counter in front of the wood-burning oven. O’Donnell, who joined Salty Pig last fall, has worked at Mario Batali’s Del Posto in New York City, Ristorante Zepplin in Italy and L’Office in Paris.
Sample dishes include goat milk burrata with radishes, breadcrumbs and mint; wild boar “in dolce forte” with black gnocchi; and olive oil cake, fennel curd and citrus confit and pistashio. Five courses are $45, $70 with wine pairing; seven courses are $60, $100 with wine pairings. The tastings start Tuesday and Wednesday, March 12 and 13, with two seatings at 5:30 and 8 PM, and continue Tuesdays and Wednesdays (617-536-6200).