Cafe Artscience in Kendall Square
Cafe Artscience is a new and very different restaurant addition to the Boston & Cambridge crowd. Nestled in the heart of the Pharmaceutical hub of New England and just minutes from Boston and the rest of Harvard it is a welcome breath of fresh new air.
David Edwards, the founder of Le Laboratoire, joined forces with Todd Maul, a renowned cocktail and beverage creator, to open this stunning restaurant space. They brought on board the well know chef Patrick Campbell and the highly experienced manager Thomas Mastricola.
Together the team has put together something quite special. here are just a few images from two recent photo sessions at the restaurant. Some of these images will be featured in the New York Times upcoming Bites Magazine.
The Whaf Tiki: 2oz. Cocks Spur Rum, 2 oz. Appleton 12 year, ½ oz. Clarified Lime juice, ¼ oz. Burnt Simple Cinnamon Syrup.
2 different ice cubes: Mango, orange & pineapple with Clement Orange Shrub / Toasted almond with Ameretto, Orgeat and vodka
Beef Carpaccio: Canadian Lobster, XO Sauce, Perigueux Truffle
Kate Collins: 2oz. Rosemary Infused Oxley Gin, 2 oz. lemon, 1 oz. simple syrup, ½ oz. ginger beer.
Leeks aux Vinaigrette: Peekytoe Crab, Hazlenuts, Meyer Lemon
House Smoked Salmon Mille-Feuille: Whipped cream cheese, American Caviar
Braised Beef Cheek: Vadouvan, Fried Cauliflower, Pickled Squash
Dark Chocolate & Banana Timbale d’Or: Passion fruit Sabayon, Gianduja Powder, Cocoa Nib Ice Cream - Pastry Chef: Renae Connolly
Keywords: Boston food Photographer, Cafe Artscience, Chef Patrick Campbell, Cocktail Photography, Todd Maul, food photography, gourmet photography, new york times food photography
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