- Back Bay · New American · $$$
Q&A: Alexander Crabb of Asta
Q&A: James DiSabatino of Roxy’s Grilled Cheese
Q&A: Mary Ting Hyatt of Bagelsaurus
Already a cook by age 16, Alexander Crabb’s diverse chops include seven years as executive sous chef at L’Espalier and a two-month apprenticeship at Copenhagen’s vaunted Noma. In 2013 Crabb opened Asta in Back Bay, where he serves as chef and co-owner. Here, at this more minimalist tasting-menu-only establishment, Crabb’s classical French background mingles with a found-and-foraged aesthetic that hints at his experience in Denmark yet shines with enthusiasm for New England.
Boston’s best dish:
The rib eye cart at La Brasa in Somerville.
Guilty pleasure food:
No guilt with food EVER!!!!
Kitchen soundtrack:
Today’s playlist before service: Daft Punk, Cold Cave, Dolly Parton.
Favorite food destination:
San Sebastian, Spain.
Cooking inspiration:
To share a bit of inner dialogue without using words.
