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Restaurant Tek-nique in Bedford has upscale, unique offerings

Friday, April 11, 2014

By KATHLEEN PALMER

Staff Writer

It’s so wonderful when you discover another superlative restaurant to add to your list of recommendations when someone asks, “So, what are your favorites around here?” I now have Restaurant Tek-nique in Bedford in my top 3.

From the moment I called to make a reservation and he answered the phone enthusiastically, to the service he provided when we dined there, Tek-nique server Zach made our experience fun, friendly and professionally pleasant. Attentive, knowledgeable and on it – that’s the kind of service that keeps guests happy and coming back.

This restaurant is beautiful. If you’re looking to impress a client, a date, a visitor to our area, or anyone else, this is the place. It’s not dark, but the lighting is subdued. The rooms flow into each other and are well appointed with plush seating and clean, modern decor. It’s one of those comfortable places you’re loathe to leave.

Chef/owner Matthew Trottier was formally trained at the Culinary Institute of America. He’s worked at several of the top local restaurants before opening Tek-nique in the Village Shoppes complex on Route 101 in 2011.

We asked Zach for recommendations throughout our meal, and were not disappointed. I’d only had oysters once before and was not a fan, but we were intrigued by the description of a coconut sorbet and habanero mignonette that accompanied them. We ordered the half-dozen ($15) and were blown away.

The beautiful shells were liberated of the oysters, so it was easy to enjoy them with no wrenching the meat off. The sorbet and mignonette were nothing short of game-changing for me.

If I’d had Tek-nique’s oysters first, I would officially state that I do, in fact, like oysters. The brightness they brought – as well as the surprise kick of habanero added to the traditional minced shallots, cracked pepper and vinegar of a mignonette – was like a brisk, sunny day.

Aaron and I split another unique offering: A beef cracklings and sea salt salad ($9). A traditional Caesar was taken to another level with the inclusion of the crispy, meaty cracklings, oven-baked and deeply flavorful. I could eat them in a bowl in front of the television any night of the week.

After such success with the first two items, we were having a hard time deciding on entrees. Well, I was; Aaron only had eyes for the garlicky kale pizza ($14), which he quipped should be renamed the Tek-nizza. The grilled flatbread featured the named garlic and kale, plus tomato, roasted onions, and a foursome of cheeses: ricotta, feta, chedder and mozzarella. He tells me it was even good the next day. Personally, I’ve never had such a thing as leftover pizza, but …

Zach helped me narrow my choice down to the somewhat wacky “free form” seafood lasagna ($22). Shrimp, scallops, Maine crab and lobster densely populated a deep bowl of lobster cream sauce and large, loose “lasagna” noodles.

It was a bit unwieldly to break the chow-fun style noodles into eatable size pieces, and the thin, flat format didn’t absorb the delicious flavor of the sauce. But the seafood and sauce were fantastic and plentiful, and the bowl was returned empty.

I enjoyed a mango jalapeno martini ($11), which had my favorite sweet-spicy combination in force. Tek-nique also has an extensive wine list and hosts five-course wine-paired dinners once a month.

There’s also a huge brunch menu and an upscale daytime menu as an alternative lunch destination.

We had to catch a curtain in Milford, so we unfortunately had to leave without dessert. But with offerings like Limoncello pudding cake, a molten chocolate truffle cake, maple cheesecake and citrus pound cake – all $7 or $8 each – it demands a longer stay next time.

Zach, save me a table in your section.

Kathleen Palmer can be reached at 594-6403 or kpalmer
@nashuatelegraph.com. Also, follow her on Twitter
(@Telegraph_KathP or @NHFoodandFun).

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