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  • It was my second time dining at Accords. My initial draw to the restaurant was that they were able to accommodate wheat/gluten allergies (I have celiac disease), and they have items very clearly listed on their menu that do not contain gluten. But what drew me to the restaurant again was the welcoming atmosphere, attentive--but not overbearing--service, and creative but unpretentious cuisine. Instead of ordering off the à la carte menu on this visit, we opted for the chef's tasting menu + wine pairings. I'd strongly recommend doing the tasting menu. We were treated to four, perfectly-sized courses and wine pairings that just got better and better as the evening went on. The meal began with braised baby Boston lettuce with duck fat potatoes in a leek cream sauce, paired with Champagne. (A delicious pairing of a homey dish with a luxurious wine.) Next, was Gravlax served with baby button mushrooms and herbed mustard butter, which was paired with a subtle red that was really bursting with cherry notes. (It paired surprisingly well with the delicious salmon.) Then, came a delicate poached cod with 3 types of broccoli (roasted, pureed, and blanched) and a flavorful razor clam sauce. It was perfectly paired with an oaky white wine. And finally, my favorite dish of the night: a seared hanger steak served with black currant compote and roasted endive in rich chicken stock. The meat was so tender and perfectly done (a little pink inside, perfectly seared on the outside), and the compote provided this sweet and tangy counterpoint to the richness of the meat and stock. It was paired with a big, bold red that had lots of fruit. A truly inspired "big finish" to a great meal. Also, the pacing was perfect. The servers did a great job explaining the pairings and dishes and had a knack for knowing when to check in and when to let us nosh. Highly recommended.
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