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At Pigalle, renowned chef Marc Orfaly gets pre-theater dinner applause from Phantom. Stunning dishes reassemble familiar ingredients into something deliciously surprising. The classy menu is exceptionally seasonal with fine French, Mediterranean, and even Asian influence. Phantom gives a standing ovation to the tuna tartare served on an iced scallop shell. Other specialties include the ribeye steak frites and the hardy bean cassoulet of pork, duck confit, and lamb. Pigalle is a handsome black and tan setting with curved leather banquettes, vintage chandeliers, and beaded sconces. Settle into the 6 seat bar for inexpensive eats from one of Boston’s top kitchens.
Excerpt from Phantom's Great Ate for Theater District Dining
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