Boston: Taranta Rah!

It's on One for the Table

Let's Eat by Kitty Kaufman, photos by Julie Moffatt

It's 100 degrees. There's Dead concert traffic choking the five o'clock crawl. We cross five lanes from Faneuil Hall to the North End to find a bad, as in not good, DJ holding forth at the Hanover Street fountain. Oh, for some peace and wow-ing.

With apologies to the chef, Gilbert & Sullivan, we find Taranta rah-worthy. Chef José Duarte was born in Peru, and moved with his family to Venezuela where he attended Universidad Nueva Esparta in Caracas. After earning an MBA in food service operations, Duarte opened Taranta in 2000. Melding Italian and Peruvian flavors is new to us. We check online and it turns out that cilantro, huacatay (black mint), yerba buena (mint), albahaca (basil), orégano, paico (epazote), muña (mint), chincho (an aromatic herb), and aji panca peppers (of which there are 200 varieties) give Peruvian dishes their distinctive flavor.

We're sitting on the first of Taranta's three floors in a small storefront. From how the exposed bricks are angled, this is a very old structure. Julie starts with Emiliana Pinot Grigio that's tart, dry and as she discovers later, a perfect go-with for Duarte's roasted tomatoes, mussels, shallots and mushrooms.

Taranta

Her pasta, formally known as fusilli avellinesi al cartoccio, is baked in parchment that's simmering onions, pancetta Abruzzese, roasted tomatoes and smoked sweet peppers. The server delivering her plate gently opens the paper and steam hits us memorably full on. Is that cheese grounding the smokiness? I don't remember she's ever raved about anything the way she is loving this fusilli. Next time, it's mine.

Taranta

I choose Sicilian Marsala pan-roasted mussels with balsamic shallots, the pancetta, mushrooms and onions. The sauce is rich with dark peppery mussel broth. Not a mussel fan? That could change. Amazing: mussels not smothered in garlic and red sauce. We down both bowls sopping as we go.

Our server is Mila and she's our cuisine advisor. She's knows food well enough to be in the kitchen. When friends ask where they should eat and it's her day off, she wants to come here. When we're up to dessert, her unequivocal pick is hazelnut mousse ganache. So right: it's creamy, chocolatey and whoever drizzled dulce de leche shot my calorie intake for the week. Thanks a lot!

Update: Taranta closed in July 2020. They are cooking at Tambo 22 in Chelsea and Trattoria San Pietro in Norwell.

Taranta
210 Hanover Street
Boston, MA
617. 720. 0052
© July 24, 2013 for One for the Table

Write to us:
Kitty@corp-edge.com

Share it on X Twitter:

See Boston restaurant stories via One for the Table on Zomato

Locanda Del Lago in Santa Monica
Italian Western
Santa Monica Seafood Cafe
Fine kettle of fish
Boston Museum of Fine Arts
Food, and art
Ming's Blue Ginger Wellesley
Red hot and blue
Deli after Dark Dedham
Yes, we have no meatballs
Sophia's Grotto
Meatballs and calamari in Roslindale
Pon Thai Bistro
Pon cooks with fire
Island Creek Oyster Bar
Happy, happy new year
Amelia's Trattoria in Cambridge
New York state of mind
Cafe Sushi in Cambridge
Industry standard
Black Trumpet in Portsmouth
Ta dah
Flour Bakery
Eat dessert first