Troquet On South Is Downtown’s Newest Wine And Foodie Destination

Posted March 16, 2017 by Kayla Baker in Dining Downtown: Restaurant Reviews
Roasted Vermont suckling pig with stout barbecue sauce. Photo credit: Kayla Baker

Tucked away on a quiet street in the Leather District, the lights of 107 South Street cast a soft glow on the people walking by. Through the glass facade is a view of a marble bar, filled by groups of people chatting away over drinks. The simple entryway of Troquet on South expands into a large dining room occupied by cozy booths, vintage wine ads, and chic hand blown lamps. As I slid into a corner booth and surveyed the dining room and open concept kitchen, I knew something special was in store.

Troquet on South reopened recently after a move from the restaurant’s original location on Boylston Street, where they were once known only as “Troquet”. The new space is three times larger than the original, and Chef Scott Hebert is taking full advantage of his new larger kitchen to expand their food and wine offerings. The wine list is impressively thick, boasting over 100 bottles, and an exclusive bar menu has been added for diners who want small bites

troquet pasta

Troquet’s ricotta pasta. Photo credit: Kayla Baker

A night at Troquet on South begins with a visit from the champagne cart and rundown of the menu from a knowledgeable waiter. Troquet on South bills itself as “Boston’s wine destination”, with four wine pairings suggested for every menu item. For my appetizer I chose the ricotta cavatelli paired with a glass of nero d’avola. The ricotta pasta was thick but subtle and allowed the savory wild mushrooms and truffle butter to take center stage. The dry red wine accompanied the dish perfectly and didn’t overpower the truffle flavor of the sauce.

The entree options at Troquet on South all feature premium quality cuts of meat, whether lamb or sirloin or sole. I opted for the roasted Vermont suckling pig with stout barbecue sauce. The soft pieces of pork belly, shoulder, and rib were served over a piece of cornmeal spoon bread; the meat was so tender that I almost wanted to eat it with a spoon! The bold stout barbecue sauce enhanced the salty meat but still allowed the pork’s flavor to come through. A small crock of baked beans also accompanied the dish, and contained a few extra pieces of pork belly. Paired with a dry shiraz, this dish put a distinctive New England spin on a typical southern favorite.

Trout's chocolate souffle. Photo credit: Kayla Baker

Trout’s chocolate souffle. Photo credit: Kayla Baker

As he cleared the plates, the waiter mentioned that Troquet on South’s pastry chef is one of the top ten in the country, and strongly encouraged ordering any dessert on the menu. I brought the meal to a close with the Valrhona chocolate souffle. The souffle with almond whisky anglaise was light but satisfying, and the accompanying small skillet chocolate chip cookie was topped with housemade vanilla ice cream for a decadent gooey treat. As I later learned, Valrhona chocolate is a French chocolate only available in fine dining establishments, and this dessert was befitting such a fine delicacy.

Unassuming yet elegant, Troquet on South’s expert food and wine pairings and top-notch service sets it apart from other bistros in Downtown Boston. Wine connoisseurs are in for a treat, and newcomers to the wine world will learn a thing or two by the end of the night; either way, an exquisite meal is guaranteed.