vibes are immaculate, cocktails so very delicious. a little pricey but i've never ever disappointed here !!!
March 2024
Noah and Anna made for such an amazing experience. So warm and welcoming. Made sure each dish we had was paired with the right drink. Spent the time during busy service to chat. Will be back every time we're in Boston!!
March 2024
can someone tell me what type of dinosaur this is? taryn (waitress) had an amazing smelling perfume. ur awesome for that
Brassica was started as the first brick and mortar restaurant from the Whisk Pop Up group. Our passions begin with locally sourced, creative food and beverage, served in a laid back and friendly atmosphere. But our staff is the true heart and soul of the "Brassica experience". The 4 co-owners: Jeremy Kean - executive chef, Philip Kruta - co-chef and designer, Noah Todoroff- beverage director and GM, and Rebecca Kean - operations manager. We are so proud to be the "parents" of our lovely family and to operate in such a wonderful neighborhood.
Other Information
Parking: Street
About the restaurant: At the end of the Orange Line in Jamaica Plain is this little art-filled café from the popular pop-up Whisk chefs Phil Kruta and Jeremy Kean. Start the day with a brew from Fazenda Coffee Roasters, along with chia pudding or tasty donuts and sweets from pastry chef Arthur Haynes.Food & Drinks: For lunch, sandwiches are created with house-made sourdough, brioche and English muffins stuffed with kimchi, fresh parsley, roasted cauliflower and pickled shallots. But the fun starts at dinner. A six-course tasting menu (omnivore to vegetarian) assembles plates such as brassica tart with aerated balsamic, morels and lemon caramel; seaweed tagliatelle with charred octopus, cauliflower and miso; and duck a l'orange with pommes purée, grilled kale and candied anchovy. Or start with a charcuterie board and then move on to a burger with add-ons like fried egg or pork belly, or country fried chicken with maple umeboshi, lime and cabbage. Desserts include a mascarpone napoleon with raspberry and rosemary macaron. Thea Price-Eckles is a cocktail wizard; look for apéritifs of dry aromatic vermouth with apricot and chamomile. Brunch brings biscuits and sausage gravy, and a salmon Benedict with braised greens, poached eggs and a salty hollandaise.
