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Reservations + Private Events

Reservations can be made online or by calling us directly
Jamaica Plain (617) 524-8810, Cambridge (617) 576-5444, Provincetown (508) 487-0106

Please use the form below to submit private event requests.
Please fill out the form with as much detail as possible.

Book a Private Event

About Ten Tables

ten tables neighborhood

We’re A True Neighborhood Restaurant

At Ten Tables, we take pride in being a true neighborhood restaurant that supports our local partners and provides a welcoming, comfortable environment, no matter where we open our doors.

Of all the places we’ve dined over the years, both around Boston and abroad, the homey places that feel like a dinner party are the ones that remain most memorable. With that as our guide, our lights are dimmed as an invitation for you to relax by candlelight, and to sit back and enjoy our attentive but unobtrusive service.

We Cook Locally Grown Food

allendale farmer

We shape our seasonal menus around local ingredients grown by farmers we have direct relationships with. Over the last ten years we have been the grateful recipients of many freshly harvested delights. Farmers fresh from the field and fisherman straight off the boat are a common sight in our restaurants. This direct relationship allows us to work with only the finest local, sustainable, and organic ingredients possible.

Same goes with our drinks. We create all of the ingredients that we mix with spirits. Our wine list constantly evolves, giving us the opportunity to share the creations of small, family vineyards that practice organic or biodynamic winemaking. Similarly, we select brewers whose commitment to their craft creates beers to complement nearly any meal we serve.

metro pedal powre

We’re Environmentally Friendly

We also strive to minimize our negative neighborhood and environmental impact. Instead of bringing another loud, dirty, polluting delivery truck to our sites, our produce and dairy deliveries arrive daily via Metro Pedal Power, a bike delivery service serving Boston and Cambridge neighborhoods. We’re doing our part to help our neighbors breathe a little more easily.

Krista Kranyak, Founder & Proprietor

When I was just 12 years old, I worked at a local farm near my hometown in Connecticut. It was here that I first learned the process of growing food, picking food, and what it means (and what it takes!) to eat from ground-to-plate. I worked there on the farm until taking my first restaurant job at 15.

founder ten tables

Starting with these early experiences and throughout the career I have created, I have believed strongly in the merits of supporting local, organic farms and the philosophy of ground-to-plate as the best way to eat. Simultaneously, my love for travel has taken me around the world, and small European restaurants in particular have inspired me. I brought those many fine meals experiences back home stateside with the dream of replicating them here in the Boston area.

In 2002, I founded Ten Tables and opened my first location in the Jamaica Plain (“JP”) neighborhood of Boston. I was the only waitress for those initial ten tables, with a vision to create a space where every aspect of the dining experience had been carefully considered with passion and care. I opened a slightly larger second location just outside of Harvard Square in Cambridge in February of 2009, and on New Year’s Eve 2009 I opened my third venture in the space directly adjacent to the original Ten Tables JP: a homey but stylish bar. The bar space at Ten Tables JP serves our dining room cuisine and also offers its own delicious bar menu focused on our homemade charcuterie, pastas, and cheeses.

Over the summer of 2010 I jumped at the opportunity to acquire and renovate space in a Victorian home on the tip of Cape Cod, creating Ten Tables Provincetown. Then, in 2012, I opened a burger bar in JP, 2 doors down from my original Ten Tables location, called Grassfed.

I am ecstatic that Ten Tables has become so loved, and I am deeply grateful for the national attention we have received in Food and Wine, GQ, and on the Rachel Ray show, as well as plenty of local accolades that include being a three-time “Best of Boston” winner in Boston Magazine.

My goal from the beginning was to create and sustain authentic “neighborhood spots” with a relentless focus on local and organic foods combined with the highest level of service. Thank you for supporting my Ten Tables ventures, and for those of you with whom we’ve not yet had the opportunity to dine, I extend a personal welcome to join us soon in one of our spaces in JP, Cambridge, or Provincetown.

Photo Credit: Laura Barisonzi

We’ve partnered with a lot of organizations in our neighborhood, such as:

Metro Pedal Power
Deliver shipments of food to our Cambridge location

Berkshire Brewing Company
Provide tasty local beer for all our locations

Ten Tables strives for every diner’s experience in our spaces to be relaxed but refined while enjoying a delicious, memorable meal.

ten tables atmosphere

At the heart of each Ten Tables location you will find a talented, knowledgeable staff whose individual experiences create a well-rounded team united around a common passion: Food.

We are always interested in hearing from energetic, dynamic individuals who share our philosophy and seek an opportunity to join a top-notch crew. Ten Tables offers a supportive team-approach working environment, flexible hours and a competitive salary & benefits package.

If you’re eager to learn, passionate about food, service, and beverage, and serious about building a career in the restaurant industry, we’d like to hear from you.

Please forward a cover letter and resume to the location for which you’d like to apply:

JP: 10tables@gmail.com
Cambridge: 10tablescambridge@gmail.com
Provincetown: 10tablesprovincetown@gmail.com

Gift Cards

Gift cards are purchasable and redeemable at both of our locations.


*Please note: To add a personal message to your gift card please click “add” next to Gift Options on the following page. Please make sure to include a shipping address if you would like the card sent directly to your recipient.
Please call or email us directly if you have any questions.
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Ten Tables Jamaica Plain Location

Hours: Mon-Thurs 5:30-10pm, Fri-Sat 5:30-10:30pm, Sun 5-9pm
Oyster Sundays from 3pm to 5pm!

(available on the bar side only)

"Beerger Mondays"

At the TT Bar have our delicious TT Burger and a choice of Beer for $16

Tuesday Wine Dinners

Each week a different region. 4 courses of food paired with 4 wines for $45/person

Wednesday evening "3 for $38"

Choose an Appetizer, Main and Dessert all for $38 per person

Thursday Spring FLing at the Bar

Our Pasta of the Day & glass of house wine for $15

(available on the bar side only)

Wine Madness Fridays

Stan, our GM and beverage director carefully hand selects rare wines that normally aren't offered by the glass on most wine menus around the city. These wines are precious and delicious and we at Ten Tables feel the need to pour them by the glass for a great value so they reach everybody's taste buds. Come join us for dinner on Fridays and experience the MADNESS for yourself!

Dinner Menu

Ten Tables specializes in traditional cooking techniques. All pastas are handmade and all meats and sausages are made on the premises. Whenever possible we use and support local farmers. Enjoy your meal! Please note that all menu items are subject to change. Please call ahead to confirm.

Tasting Menus

We offer a 4 course Chef’s tasting menu for $48 per person Vegetarian Tasting menu for $35 per person. Vegan tasting menus require a 24 hour notice. The tasting menus are available Thurs-Mon.

Please Note: So that you may enjoy your meal together we ask that your entire party order a tasting menu.

Barbites

*Bar Bites & Bar Boards are not available in the dining room*

The dips

all served with local carrots & house made flatbread $5/each

celery root remoulade

garlicky soldier bean

spicy feta & habanero

small bites

herb & orange marinated olives $4

narraganset creamery mozzarella with hydroponic herbs & hydrated picholine olives $4

seasonal pickled vegetables $5

wild boar paté with blackberry/Eucalyptus gel & picholine olive mostarda $8

duck terrine with turnip kraut & parsnip jam $8

roasted local carrots, feta, preserved lemon & walnuts $9

big bites

artisanal spaghetti with kale, roasted hazelnuts & parmesan $12

white wine steamed p.e.i. mussels with minted yogurt & toast $12

Barboards

Selection of local Cheeses with house made jams:
Board of 3 $18
Board of 5 $25

House made Charcuterie with toast & house pickles $20

*TT Burger (cooked to order) $15

humanely raised all natural beef, lettuce, pickles, farmhouse cheddar, caramelized onions, cider mustard, spicy ketchup & a side of slaw

Add a fried farm fresh egg $1

Appetizers

salad of cucumbers, malabar spinach, red onion, feta & local herbs 9

local cherry tomatoes, house made labneh, oil cured olives & spiced hazelnuts 13

sweet potato soup with thyme croutons & green garlic 9

dandelion green panna cotta, duck cracklings & pickled summer squash 11

cold seafood plate : sky 8 farm shrimp & trout with pickles & allioli 12

warm salad of romaine, black mission figs & pecorino roasted almonds 9

our charcuterie with seasonal pickles, house mustard & toast 13

Mains

roasted local zucchini & sunchokes with couscous, raisins, house made yogurt, ras el hanout & sunflower greens 22

local bluefish, salt roasted radishes, pioppino mushrooms, confit scallions & pecans 27

orange & dill brined dubreton pork, roasted red ace beets, fennel & scallop butter 27

oat crusted mackerel, heirloom grain salad, swiss chard & rhubarb compote 26

all natural hanger steak, local carrots, broccoli & carrot top salsa verde 30

Dessert

caramelized turkish fig tart with thyme/cognac cream & honey sorbet

2011 maury rouge, clot de l'origine, roussillon $12

beet cake, chocolate crumbs & nasturtium leaf ice cream

2010 montlouis sur loire, "clos habert", francois chidaine $10

trio of ice creams with cookies

quinta do infantado tawny port $10

spring flower buttermilk panna cotta with spicy cherry compote & walnut sablé

2012 "heirloom blend" ice cider, Eden, vermont $12

the perfect cheese $9

oma, raw cow's milk, von trapp farm, vt

cacao nib crackers, black pepper poached ruxbury russets, toasted cashews

Additional Offerings

Sambuca and a Shot of Espresso $10

Limoncello $8

Grand Marnier $10

Frangelico $8

Amaretto $8

Amaros $8: Mirto Montenegro, Fernet Branca, Cardamaro, Cynar

Clear Creek Distillery Eaux de Vie Mirabelle $10 Blue Plum $10 Pear $10

Digestifs: Calvados $10 Gewurztraminer Grappa $10

Coffee

Barrington Roasters Organic Coffee $4 Esspresso $3.50 Cappucino $4.50

Tea

Mem Teas $4: Please ask your server about our selections.

Drinks Menu

We provide an assortment of drinks no matter what your taste, for all occasions.

Cocktails

The World is... - green peppercorn infused amontillado, house made lovage bitters & a pickled oyster

Sir Isaac - fig infused Calvados, dolin red vermouth, benedicine - served up

The Nasturtium - citrus vodka, st germain, aperol & lemon-served up

The New Paragon - tarragon infused gin, spiced pear & spruce nectar, lemon served up

Pilar - tequila, maraschino liquor, lime juice & grapefruit bitters served up

Double Click - rosemary infused rye, strega, grapefruit juice, boston bittahs-served up

Sour Flower - house infused lavender vodka, honey, lemon & egg white

The Yankee Division - hay infused bully boy white whiskey, cachaca, petal & thorn vermouth, braulio-served down

Cybele - aalborg aquavit, curacao, skinos & bittersweet lemon/carrot - served up

Airmail - demerara rhum, lime, honey, angostura & sparkling wine

Champs Elysées - oolong steeped cognac ,green chartreuse & lemon served up

3.2.1 - vanilla infused bourbon, sweet vermouth, bonal-served down

Tico - demerara rhum, passionfruit purée, falernum, lime juice, bitters- up

Suze your Illusion - orange infused bourbon, lime juice, benedectine & suze- served up

Bartender's Whim - a drink filled with mystery and danger

 

Beers

Drafts

jabby brau lager, jack's abby, ma 4.5% $6

mayflower IPA , plymouth, ma 7 % $6

trillium treecreeper pale ale, ma, 5.4% $7

trillium pot & kettle porter, ma 7.4% $7

mystic descendant dark ale, ma 7% $7

 

ursa minor nitro stout,rising tide, me 6.7% $7

 

Bottles

hop blanc, peak organic, me (12oz) 5.50% $5

backlash outbreak double IPA , ma (22oz) 8.5% $13

boulevard reboot white IPA , mi (750ml) 7.4% $20

meadowlark ipa, pretty things, ma (22oz) 7% $15

calcutta cutter double ipa,

rising tide, me (22oz) 8.7% $15

spencer trappist ale,

st joseph's abbey, ma (12oz) 6.5% $12

Bantam wunderkind Cider, ma (12oz) $6

Non Alcoholic - Buckler, Netherlands $7

Drink Flights

Local Beers $11

 

 

Non-Alcoholic Drinks

 

Maypop - Passionfruit, lime, aromatic bitters & tonic 

Pink Panther - housemade pink peppercorn syrup, pink grapefruit & ginger brew

Light & Stormy - apple cider, molasses & maine root ginger brew

Ginless Tonic - juniper, lime, angelica, cucumber & Q Tonic 

Wine by the Glass, ½ Bottle or Carafes

Our House White Or Red Of The Evening $20/carafe, $8/glass

Wines by the glass:

Bubbly

Nv Marquis De La Tour, Brut, France $9

Nv Zweigelt/pinot Noir, Rosé Brut, Huber, Austria $9

White

OUR HOUSE WHITE OF THE EVENING 

2009 chardonnay, domaine des rochers, pouilly-fuisse , burgundy

2012 colombard/ugni blanc, domaine haut marin, gascony 

2011 Pinot gris/riesling, "belle oiseau", belle pente, willamette, or  (BD)

Rosé

Osé Rosé

Red

OUR HOUSE red OF THE EVENING

2011 aglianico, vinosia, irpinia, campania, italy  (org)

2009 pinot noir, august cellars, willamette valley, or   (org)

2011 mencia, triton, castilla y leon, spain

Wine Bottle List

Org=organic Bd=biodynamic Ns=no Sulfur

Bubbly

 

NV veuve du vernay, brut, france

nv cremant de limoux rosé, coté mas, languedoc  (ORG)

NV Lambrusco, Leto Chiarli, Emilia-Romagna

nv muscadet, domaine de l'ecu, loire  (BD)

NV pinot noir/ chardonnay, champ divin, crémant du jura  (BD)

nv chenin blanc, francois chidaine, montlouis sur loire   (BD)

NV blanc de blancs, champagne moutarD, côte des bar  (BD)

2005 champagne "six cepages", moutard, côte des bar  (BD)

2002 champagne egly ouriet, grand cru, brut, ambonnay  (bd)

 

 

White

crisp & lively

2012 grolleau gris/muscadet, "hého", dom. les hautes noelles, loire  (BD)

2012 sauvignon blanc, francois chidaine, touraine, loire  (BD)

2011 garganego/ortuga/trebbiano, "custoza", gorgo, verona, italy

2009 furmint sec, Kiralyudvar, , tokaji, hungary  (bd)

2012 sancerre, domaine serge laloue, loire  (org)

 

minerals & earth

2010 toh-kai, quattro-mani, movia, slovenia  (BD)

2009 araignan blanc, reveirenc gris & blanc, clos centeilles, languedoc (org)

2012 somlo white, meinklang, hungary  (BD)

2011 malvasia/trebbiano, “il terraio”, Paterna, tuscany  (ORG/NS)

2009 pinot gris, "graupert", meinklang, austria   (BD)

2011 verdicchio, "terre silvate", la distesa, marche, italy  (BD)

2010 Hárslevelü, Meinklang, hungary  (BD)

2010 clairette, roussane, grenache, "l'oree", beauthorey, pic st loup  (BD/ns)

2010 carignan blanc, "blanc de pot", domaine reveille, roussillon   (BD)

2009 chenin blanc, domaine huet, vouvray  (BD)

2010 riesling, "clos Liedenberg", valentin zusslin, alsace  (BD)

 

rich & round

2011 catarratto, "ninfa", valdibella, sicily  (org/ns)

2006 chardonnay, montagny 1e cru, laboure-roi, burgundy

2011 verdelho “the violinist”, mollydooker, McLaren Vale, australia

2010 savagnin/chardonnay, "castor", champ divin, jura  (bd)

2009 chenin blanc, "les argiles", francois chidaine, loire  (bd)

2002 pouilly fumé, "les demoiselles de bourgeois", henri bourgeois, loire

2010 viognier, st cosme, condrieu, rhone

2009 chardonnay, tyler, zotovich vineyards, santa maria, ca  

2010 chardonnay, "la combe", dominique derain, burgundy  (bd/ns)

 

rosé 

2012 grenache/syrah/cinsault, chateau de la selve, Ardeche, France  (BD)

2012 cinsault/syrah, mas de cynanques, st chinian  (BD)

2012 tempranillo/grenache/syrah, "rose de janot", jean david, seguret (bd)

2012 grolleau, pascal pibaleau, touraine, loire  (BD)

 

Rosé

2011 pinot noir/grolleau, francois chidaine, touraine, loire  (bd) 

2012 cabernet sauvignon, chateau tour de mirambeau, bordeaux

2012 cabernet sauvignon, mulderbosch, south africa

2012 "gréle", de roquefort, provence  (ORG)

2012 cinsault/syrah, mas de cynanques, st chinian  (BD)

2012 tempranillo/grenache/syrah, "rose de janot", jean david, seguret (bd)

2012 grolleau, pascal pibaleau, touraine, loire  (BD)

 

Red

 

Lighthearted & eLegant

2010 gamay, "reference", domaine des pothiers, cote roannaise, loire  (BD)

2008 sangiovese, morellino di scansano, aia vechia, tuscany

2011 Mondeuse, “Les Taillis”, Domaine St Germain, Savoie

2010 schiava/lagrein, santa maddalena, muri-greis, alto adige, italy

2011 st laurent, zantho, burgundenland, austria

2010 cabernet franc, "Tradition", Domaine Grand Bouqueteau, Chinon 

2010 Nerello Mascalese/Nerello Mantellato, etna rosso, murgo, sicily

2010 poulsard, domaine tissot, arbois, jura  (BD/ns)

2011 frapatto, cos, sicily  (BD)

2011 pinot noir, belle pente, willamette valley, or   (bd)

2008 pommard, "les tavannes", francois gaunoux, burgundy

2003 volnay, clos des chenes 1e cru, bitouzet-prieur, burgundy

 

aromatic, earthy & rustic

2007 negrette, "classique", le roc, fronton, france

2005 tannat/fer servadou, “Tradition”, Domaine Berthoumieu, Madiran

2010 cab sauv/merlot, Chateau de Peybonhomme, Cotes de Blaye, bordeaux  (BD)

2010 tai rosso/merlot, MONTEMITORIO, azienda DAL MASO, veneto

2005 tannat/merlot, "grande réserve, domaine chiroulet, gascony  (ORG)

2010 cabernet sauvignon, chateau les fontanes, vdp d'oc, pic st loup   (BD)

2011 cabernet franc, domaine guillon, bourgueil, loire  (BD)

2010 touriga national/tinta rouriz/jaen, casa de mouraz, dao, portugal  (BD)

2009 black muscat/carignan, "bogus", domaine de beauthorey, pic st loup  (bd/ns)

2010 grenache, terre ferme, domaine beauhorey, pic st loup  (BD/NS)

2011 grolleau, "les revins-y", domaine pibaleau  (BD/NS)

2010 Dolcetto di Dogliani, cascina corte, piedmont   (BD)

2010 grolleau, "vieilles vignes", olivier cousin, loire   (bd/ns)

2010 cabernet franc, "253 surclasse", chateau la tour grise, saumur  (BD)

2008 chateauneuf du pape, domaine de la charbonniere

 

big & bold

2009 grenache/syrah/mouredre, Chateau de Flaugergues, Languedoc 

2007 cab/merlot/ grenache, “Beaulieu”, Chateau de la Selve, Ardeche, France  (BD)

2009 garnatxa, Joan d’Anguerra, catalonia, spain  (BD)

2011 cabernet sauvignon, "antiguas reserva", cousino macoul, maipo valley, chile

2010 malbec, nomade, valle de uco, mendoza, argentina

2005 mourvedre, curtis winery, santa ynez valley, santa barbara, ca 

2009 carignane, testa vineyards, tony coturri, sonoma   (BD/NS)

2008 grenache/mourvedre/syrah/carignan, domaine du traginer, collioure  (bd)

2002 cab/merlot/lagrein, "Moratel Rosso", Cesconi, alto-adige, italy

2008 cabernet/merlot, sor ugo, Aia Vecchia, Bolgheri Superiore, tuscany

2009 zinfandel, ambyth estates, paso robles   (BD/NS)

Parking + Directions

Street parking is available.

Contact Information

Feel free to give us a call at (617) 524-8810 if you’d like to schedule a reservation or ask us any questions.

You can email us at 10tables@gmail.com.

You can also “Like” our Facebook page and see any updates we put on our wall.

Ten Tables Cambridge Location

Hours: Mon-Thurs 5:30-10pm, Fri-Sat 5:30-10:30pm, Sun 5-9pm
3 for $38 Sunday Suppers
3 course prix fixe menu featuring dishes from our current a la carte menu as well some classic TT Cambridge dishes
Wine Madness Weekends
We carefully hand select rare wines that normally aren't offered by the glass on most wine menus around the city. These wines are precious and delicious and we at Ten Tables feel the need to pour them by the glass. Come join us for dinner on weekends and experience the MADNESS!

Dinner Menu

Welcome to Ten Tables Cambridge. We honor traditional cooking techniques and pride ourselves in using only humanely raised pork, beef, and chicken. When seasons permit we support local, organic farmers. Enjoy your meal!

Tasting Menus

We offer a 4 course Chef’s tasting menu for $48 per person and a Vegetarian Tasting menu for $39 per person. Vegan tasting menus require a 24 hour notice.

Please note: So that you may enjoy your meal together, we ask that the entire party order a tasting menus. The tasting menus are available Mon-Sat.

Barbites

Marinated Olives $3

Housemade Seasonal Pickles $3

Barboards

with traditional accoutrements

Artisinal Cheese $14

Housemade Charcuterie $16

Appetizers

Local Greens with Strawberries, Toasted Pistachios & Champagne- Vanilla Vinaigrette $9

Potato Leek Velouté with Pat Woodbury's Clams, Bacon Powder & Celery Seed Crackers $12

Corned Beef Tongue with Kohlrabi Slaw, Apples, Plums & Tarragon Mustard $12

Goat Milk Braised Baby Heirloom Carrots with Sorrel, Basil, Fresh Chèvre & Salmon Roe $11

Veal Sweetbreads with Fava Bean Purée, Shaved Asparagus & Sauternes Jus $14

Pâté de Campagne with Traditional Accoutrements & Toast $12

Mains

Cavatelli with Porcini Cream, Asparagus, Roasted Sunchokes & Mushroom Duxelle $24

Scituate Dayboat Lobster with Sea Urchin Polenta, Local Root Vegetable Ragout, Green Tomatoes & Chervil $36

Gulf of Maine Halibut with Hakurei Turnips, Sweet Potato Tortellini, Confit Scallions & Turnip Green Coulis $29

Vermont Rabbit with Chickpea & Wild Mushroom Tart, Red Wine-Blueberry Reduction & Nasturtium $27

Giannone Chicken Breast with Confit Fingerling Potatoes, Salt Roasted Radishes, Whelks & Brown Butter-Tarragon Vinaigrette $25

Ten Tables' Steak Frites:

Prime Hanger Steak with Hand-cut Fries, Pickled Red Onions, Farm Arugula, Garlic Aioli & Red Wine Jus $32

Our Burger: Local Ground Beef with Red Wine Braised Shortrib, Black Truffle, Grafton Village Cheddar Cheese, Garlic Aioli & Handcut Fries $19

Dessert

With suggested wine pairings

Chocolate Terrine with Orange-Saffron Ice Cream $9

2011 Maury, Clot de l'Origine, 'Muté sur Grains', Roussillon $10

Honey-Whole Grain Cake with Grapefruit Goat's Milk Frozen Yogurt & Caramel $9

Madeira Malmsey, New York Special Reserve $11

Spring-Dug Parsnip Cake with Rhubarb Jam & Mascarpone $9

2002 Tokaji Aszú, Kiràlyudvar 'Muskotály', Hungary $16

Sticky Toffee Banana Bread with Tahitian Vanilla Bean Ice Cream $9

NV Tawny Port, Quinta do Infantado $10

One Perfect Cheese: $10

Meadowood Farms' Juvindale with Housemade Compote & Toast

(pasteurized cow's milk - white- washed rind - Cazenovia, NY)

2007 Moscato Dello Zucco, Cusumano, Sicily $8

Additional Offerings

Lindeman's Cassis Lambic, Belgium $10

Coffee

Barrington Coffee Roast Company
Berkshire Blend - Organic French Press Coffee
Also Available in Decaf

Service for one $4

Service for two $7

Esspresso $4.25

Cappucino $5.25

Tea

Mem Teas $4:

Organic English Breakfast
Roasted Oolong
China Green (Dragon Pearl)
Rooibos with Bergamot
Linden Flower
Wild Mint

Drinks Menu

We provide an assortment of drinks no matter what your taste, for all occasions.

Cocktails

Cocktails $12

Mama’s Little Helper

cocchi rosa, grapefruit, lime & soda

The Stormy Norman

fino sherry, california pommeau & ginger beer

The Peacock

a tribute to the old fashioned

Las Chicas

rosé lillet, mint, lime & cane sugar

Sangria Rouge

our version of a classic, topped with bubbles

The Young & The Restless

elderflower infused white lillet & champagne

Beers

Rotating drafts:

Inquire for current offerings


~

bottles: (light to Full Bodied)

Great Divide Brewing Co. Pilsner $6

Denver, CO

Ommegang Summer Ale $10

Cooperstown, NY

Allagash white $8

Portland, ME

Spencer Brewery Trappist Ale $10

Spencer, MA

21st Amendment Brewery Watermelon Wheat $6

San Francisco, CA

Rochefort ‘8’ Trappist Ale $12

Belgium

Jack's Abby IPL. $7

Framingham, MA

Boulevard ‘Dark Truth’ Imperial Stout $8

Kansas City, MO

~

Bantam Wunderkind cider $7

Cambridge, MA

Isategi Sagardo naturala cider $10

Basque country

Lindeman’s Peché lambic $10

Vlezenbeek, Belgium

Non-Alcoholic Drinks

Maineroot Organic Soda $4
Rootbeer, Mandarin Orange, Mexicane Cola

Gus (grown Up Soda) $4
Cranberry Lime, Dry Ginger Ale, Meyer Lemon

Wine by the Glass, ½ Bottle or Carafes

Org=organic Bd=biodynamic Ns=no Sulfur

Our House White Or Red Of The Evening, Glass Or Half Litre $7 / $18

Wines by the glass:

White

2011 Chardonnay, Closerie Des Alsiers, Macon $12

2009 Chenin Blanc, La Grange Tiphaine, Loire $11

2012 Grüner Veltliner, Pratsch, Austria (org) $10

Red

2011 Merlot/Cab Sauvignon, Chateau La Grolet, Bordeaux $11

2008 Pinot Noir, Foppiano, Russian River Valley $14

2010 Grenache/Syrah, La Roche Bussiere, Rhone $11

Apertifs & Dessert Wines

2011 Maury, 'mute Sur Grains', Clot De L'origine $10

NV Port, Ferreira, '10 Year Tawny' $10

Nv Pommeau, Bonny Doon Vineyards, Santa Clara $9

Half bottles:

2009 Gewurztraminer, Trimbach, Alsace, France $34

2012 Sancerre, 'les Belles Vignes', Fournier, Loire $32

2009 Vourvray, Domaine Huet, Loire $42

2010 Chateauneuf-du-pape, Domaine Vieux Lazaret $42

2011 Pinot Noir, St. Innocent, Willamette Valley $39

2009 Cabernet Sauvignon, Ladera, Napa Valley $43

Sparkling Wine & Champagne

NV Crémant de Bourgogne, Bailly-LaPierre $44

NV Rosé Champagne, Moutard $75

NV Champagne, Laherte Frères (half Bottle) $58

2010 Brut, Wimmer-Czerny, Wagram $78

NV Champagne, Fleury $100

2005 Champagne, Moutard $120

Wine Bottle List

Org=organic Bd=biodynamic Ns=no Sulfur

Rosé

2013 cinsault/carignan/grenache, roquefort, cotes de provence (bd)

2011 pinot noir, domaine sylvain pataille, marsannay

2012 canaiuolo, sono montenidoli, tuscany (org)

WHITE

crisp & lively

2013 txakolina, ameztoi, basque country

2012 cortese, stefano massone, 'massera', gavi, piedmont (org)

2011 riesling/pinot gris, belle pente, 'belle oiseau', willamette valley (bd)

2013 sauvignon blanc, francois chidaine, touraine (bd)

2012 pinot gris, archery summit, 'vireton', willamette valley (bd)

2012 sancerre, domaine merlin-cherrier

2013 loureiro, quinta do ameal, vinho verde, portugal (bd)

2010 petit arvine, les crêtes, valle d'aosta (bd)

minerals, flowers & erath

2010 muscadet-sèvre et maine, domaine de l'ecu, 'granite' (bd)

2010 sauvignon blanc/chardonnay, christian venier, cheverny (bd/ns)

2009 roussanne/rolle/grenache , hautes terres de comberousse, languedoc

2010 ribolla, movia, dobrovo, slovenia (bd/ns)

2009 chenin blanc, la grange tiphaine, touraine (org)

2011 vouvray sec, domaine huet, 'clos du bourg' (bd)

2011 insolia/greciano, cos, 'ramí', sicily (bd)

2012 viognier/vermentino/chardonnay, musar jeune, lebanon (org)

2005 obaideh/merwah, château musar, lebanon (org)

2010 gewürztraminer, dowsett family, columbia gorge, washington

2007 riesling, trimbach, cuvée frédéric emile, alsace

Rich & Round

2011 chardonnay, flowers, sonoma coast (org)

2012 grenache blanc/picpoul, broc cellars, 'vine starr', central coast (org)

2012 albariño/verdejo/chardonnay, clos saron, sierra (bd/ns)

2011 gewurztraminer, teutonic wine co, willamette valley (org)

2010 sylvaner, domaine valentin-zusslin, 'clos liebenberg', alsace (bd)

2012 chardonnay, mâcon-milly-lamartine, burgundy (bd)

2008 chassagne-montrachet 1er cru, 'morgeot', louis latour

2009 meursault, domaine latour-giraud, 'cuvée charles maxime' (org)

2011 roter veltliner, wimmer-czerny, 'fels am wagram', austria (bd)

RED

lighthearted & elegant

2011 pinot noir, george wine co, 'sonoma coma', russian river (bd)

2010 pinot noir, george wine co, 'hansen', russian river (bd) (magnum bottle~240)

2010 pinot noir, belle pente, 'bp vineyard', willamette valley (bd)

2007 pinot noir, belle pente, 'estate reserve', willamette valley (bd)

2012 gamay, brickhouse, 'year of the dragon', willamette valley (bd)

2005 gevrey chambertin, 1er cru, harmand-geoffroy, 'lavaux st. jacques' (org)

2009 pommard, domaine latour-giraud, cuvée carmen (org)

2011 givry, 1er cru, domaine joblot, 'clos du cellier aux moines' (org)

2010 gamay, domaine cheveau, 'les champ grillés, saint-amour

2012 grignolino, heitz cellars, napa valley (org)

2008 cab franc, wilfred rousse, chinon (org)

2005 pinot noir, movia, dobrovo, slovenia (bd/ns)

2010 pinot noir, macedon, macedonia (org)

aromatic, earthy & rustic

2011 carignane/mourvèdre/grenache, bonny doon, contra costa (org)

2009 carignane, coturri, 'testa vineyards', mendocino county (bd)

2009 syrah/marsanne/roussane, saint-joseph (bd/ns)

2010 tempranillo/grenache/graciano, remelluri, rioja (org)

2006 grenache/carignan/merlot, gran clos, 'les mines', priorat

2008 syrah, les crêtes, valle d'aosta (bd)

2010 grenache, bisson, 'il granaccio', liguria (org)

2006 sangiovese/montepulciano/sagrantino, paolo bea, umbria (org)

2008 merlot/cab franc, château tire pé, 'la côte', bordeaux (bd/ns)

big & bold

2010 grenache, joan d'anguera, 'altaroses', montsant (bd)

2009 cabernet sauvignon, ladera, napa valley

2008 cabernet/merlot/cab franc, cain concept, napa valley (magnum bottle~225)

2010 cabernet/cab franc/petit syrah, beaver creek vineyards, lake county (bd)

2005 merlot/cabernet/petit verdot, château la tour de mons, margaux

2007 châteauneuf-du-pape, domaine de monpertuis, (org)

2006 barolo, giacomo borgogno, piedmont (org)

2010 malbec, nomade, mendoza (org)

2002 cabernet/carignan/cinsault, château musar, bekaa valley, lebanon (org)

2012 zinfandel, broc cellars, 'vine starr', sonoma county (org)

2006 syrah/merlot, clos saron, sierra foothills (bd/ns)

Parking + Directions

Please take a look at the Parking Spaces Map we’ve made to get a better idea of where you can park. Meanwhile consider these parking tips:

  1. Ten Tables patrons may park in one of the first four spaces in the lot — look for the TT sign at the end of the space. If these spaces are full please come inside and speak to the host about additional spaces nearby.
  2. Please don’t park anywhere else in the Craigie Circle lot — you will be towed.
  3. Continue to the end of Craigie Street, where it runs into Brattle Street and park on Brattle Street in front of the white Armenian Church. There is unrestricted parking here for about 15-20 cars. Also, you can drive past the Church on Brattle Street going toward Harvard Square. There are additional spaces on the left side of Brattle Street between Mercer Cicle and Willard St.
  4. Park in the loading zone alongside the brick schoolhouse on Parker St., adjacent to the intersection with Buckingham St. (which is off of Craigie St.) There is unrestricted parking here for 10-15 cars.
  5. The Sheraton Commander (2 blocks away on Concord Ave) often has available spots in their parking lot.

Contact Information

Feel free to give us a call at (617) 576-5444 if you’d like to schedule a reservation or ask us any questions.

You can email us at 10tablescambridge@gmail.com.

You can also “Like” our Facebook page and see any updates we put on our wall.

Team

Benjamin Lacy

Executive Chef

Executive Chef Benjamin Lacy is a fully engaged culinarian who’s diverse cooking talents and passion for food is what inspires the menu and culture at Ten Tables in Cambridge. He is intensely involved in the preparation, presentation and flavor array of all of his dishes. Among his specialties are varied selections of charcuteries, smoked meats, pastas and braises. His favorite meals to prepare and enjoy are hearty comfort foods like stews, cassoulets, and roasts.

Lacy’s curiosity of food started at the age of four. Being the first to arise in his household, he started experimenting in the kitchen and quickly learned how to make breakfast for himself. His Chinese mother and Irish American father exposed Ben to a wide variety of both conflicting and complementary flavors and cultures. A large multi-cultural extended family and an always-filled kitchen have cultivated in Ben a love of eclectic cooking.

He pursued this culinary interest part-time while attending Providence College, working as a summer grill cook at the Hopkinton Country Club where, his early dalliance with life as a chef took root. While completing his economics degree, Chef Ben maintained an on-campus cooking and bakery position. At the same time, he rose through the ranks at the Country Club during the summers and weekends. When he emerged as a magna cum laude PC graduate with a Bachelor of Arts degree, he had acquired valuable hands-on training in both cooking and baking, making him an attractive addition to Sel de la Terre at the Natick Collection.

Lacy took a job at Sel de la Terre in Natick where he was able to nurture his passion for food under the watchful eyes of Chef Frank McClelland, Chef Geoff Gardner and Chef Daniel Bojorquez. Lacy worked his way up from line cook to sous chef before leaving in 2010 to pursue an opportunity with the Aquitaine Group at Union Bar and Grille as Executive Sous Chef.

Lacy joined the team at Tastings Wine Bar and Bistro in 2011 where he assumed the position of Executive Chef. At Tastings, Lacy focused exclusively on providing the best farm fresh ingredients to his guests. He developed and nurtured relationships with local farmers and community organizations. He also worked with the local YMCA to cultivate their Healthy Futures program.

This passion continues in the kitchen at Ten Tables where Lacy insists on extending the boundaries of local cuisine.These collective experiences have fueled his unending and colorful imagination in the kitchen. Lacy promotes the use of locally grown farm fresh ingredients to deliver a dining experience reflecting the fresh flavors of New England. He participates in Massachusetts and Rhode Island sustainable food co-ops and locally sources the restaurant’s organic produce, eggs and poultry.

For Chef Lacy, kitchen life is learning about good food, preparing it in a way that celebrates its truest flavors and sharing it with his guests.

 

Edward Addleson

Sous Chef

Bio & photo coming soon

Amy Stearns

General Manager

Bio & photo coming soon

 

Ten Tables Provincetown Location

Provincetown Location Sold

Proprietor, Krista Kranyak decided to sell her successful Provincetown location. Kranyak has decided to focus more of her time and energy on her two existing Ten Tables locations in Boston as well as expanding her Grass Fed Burger Bar concept.

She would like to extend a warm thank you to the entire Provincetown community as well as all the customers that chose to dine there. She would also like to thank the entire hard working staff that helped make the Ptown location a success.

Kranyak is delighted to return to all the wonders of Ptown as a tourist and begin to recognize it as her vacation town again.