Loring Place is easily one of the best restaurants of 2017

I've been to many farm to table restaurants throughout the city and the undeniable truth is that they are all delicious. When chefs care about sustainability, sourcing and the well being of the environment we live in it shows through their food. The menu at Loring Place embodies the hard work of farmers and the treasures you find at the local farmer's markets on Sundays. However, Chef Daniel Kluger's menu goes above and beyond the simplicity and freshness of farm to table cooking. In fact the use of spice and subtle flavors that are woven throughout his dishes are exceptional and shine not just amongst the farm to table scene but can compete with any of the Michelin starred restaurants. The Japanese influenced tempura battered zucchini fries pays homage to zucchini that's just been picked from the farm but is cleverly spiced with smoky flavors. The sauce on the spicy meatball pizza is a work of art where you can taste the tanginess of the ripe tomato sauce, the freshness of the mozzarella and basket cheese tied with in with the simple yet sweet fennel that adds acidity to the dish. I'm so impressed with Loring Place and how well thought out every dish was. It is easily one of my favorite restaurants of 2017. 

Zucchini 'fries' with with lemon-parmesan dressing 

Zucchini 'fries' with with lemon-parmesan dressing 

Heirloom tomatoes with parmesan croutons, lemon and herbs

Heirloom tomatoes with parmesan croutons, lemon and herbs

Spicy meatball pizza with fennel, mozzarella and shepherd's basket cheese

Spicy meatball pizza with fennel, mozzarella and shepherd's basket cheese

Black pepper cavatappi with duck, corn, chanterelles and green tomatoes

Black pepper cavatappi with duck, corn, chanterelles and green tomatoes

Favorite dishes:

If you couldn't tell from the praise above I loved every dish on this menu. I suggest going with a friend or two and sampling one or two dishes from each of the small to large plate sections. This menu's farmer's market to table journey is evident but the actual skill required to elevate these fresh ingredients is impressive.