Tasting Counter

Join Peter and Ginhee, co-creators of Tasting Counter, TOMORROW (Saturday, October 12) at in North Adams, MA. Come sit by the river during the most beautiful time of fall, eat delicious food, interact with the chefs, and connect with more of our vibrant community!

Enjoy the fall foliage on a road trip to the Berkshires and take in the beautiful mountain scenery for another grillfest event as we tackle cooking over live fire and battle the blaze with ’s custom fire pits!

True to the essence of Tasting Counter, we’re sourcing impeccable seafood from Wulf’s Fish () and are dipping into our storage pantry of prized house-made TC preserves, including aged misos, preserved lemons, and fermented hot sauces, all of which will be incorporated into the dishes we will be serving!

Aside from our recent collaboration dinner (with more to come), we’ve been busy planning our next restaurant. Well over 10 years ago, when we were first scouting for the original location of Tasting Counter, we began our search in Great Barrington, MA. The “farm to table” ethos of our restaurant was always meant to be surrounded by kitchen gardens and farmland, not limited to a grow wall in a repurposed factory. Life has a way of creating opportunity and we took a leap of faith opening in Somerville.

Now we’re aspiring toward our life-long dream of building our restaurant in the countryside with a direct connection to nature, focusing on Southern Berkshire County, a community already ripe with dense farmland, great restaurants and an eager dining audience. This is where cultivating our food will be fully integrated into the dining experience, ideally situated equidistant between Boston and New York City.

With a whole systems approach to food sourcing, service, and industry culture, we aim to transform the experience of connecting through food for our staff, guests, purveyors, and beyond. We’re actively searching for 20+ acres of land to be the location of our new restaurant, which will ultimately be surrounded by kitchen gardens and a small farm.

As we continue to reach out and develop networking connections with local stakeholders in the area, we are also looking for unique off-market opportunities for our restaurant project. The hunt is on for anyone looking to transform their land into a truly one-of-a-kind dining destination!

There's still time to grab our vinegars, jams, preserves, wines, (come sample all of them!) and DEEPLY discounted kitchen equipment! Open late until 9 pm on June 21! Swing by 14 Tyler St, Somerville MA

We're constantly finding inspiration from the natural world around us.

As mentioned in a recent post, we recently had an opportunity to step out of the kitchen and into nature to experiment and draw inspiration from our local bounty. Here we have a dish with Acorn Ravioli made from locally foraged acorns, milled into a flour and made into pasta. The ravioli is filled with a fall leaf ricotta made with local dairy from Maybelline Farms in Hadley, MA. The ravioli sits on top of a bed of braised kale and is surrounded by a celery root and candy cap mushroom broth. Candy cap mushrooms are one of the only sweet mushroom varieties and prized for their maple syrup flavor and fragrance.

Swipe for some behind-the-scenes moments that inspired the creation of a current dish on our tasting menu.
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