The Savant Project

Mostly mediocre, but with flourishes of excellence
By ROBERT NADEAU  |  January 7, 2009
1.0 1.0 Stars

09109_dining_main
A NOVEL TWIST: Steak frites are a job well done — especially the French-fried onions.

The Savant Project | 617.566.5958 | 1625 Tremont Street, Boston | Open Mon–Fri, 11:30 AM–2:30 PM and 5–10 PM; and Sat, 5–10 PM | AE, MC, VI | Beer and Wine | No Valet Parking | Sidewalk-level access to most tables
It showed such promise: great name, good early food reviews, and rumors of expansion plans. But a year later, with no empire in sight, there's a simpler menu, scattered service on a slow night, and a tired quality to much of what we ate.

"The Savant Project" is still a great name, and the place still has that autistic-savant quality of following its own logic. My first attempt to review the place found it closed on the night of a major sports event, for instance. When we did get inside another evening, the muted TV over the bar was tuned to the ION network, a cable channel featuring reruns. The background music seems to be alt rock, of the REM variety.

And how can you not love a menu that offers "Julio Cesar's Mexican Hangover Soup" ($5/cup; $8/bowl)? Answer: if the soup is served lukewarm and doesn't taste like much. I would've guessed the "Mexican" part would make it tortilla soup, but no: we had bland vegetables and one tasty cube of beef in a dull broth. Perhaps that's all that one with a terrible hangover can handle. (Just don't order it sober.)

Tempura-fried veggies ($8) are a better bet, though without the distinct breading of real Japanese tempura. It's still a big pile of fried food: green beans, carrots, onions, squash. It comes with a little cup of peanut-mustard dip that I dribbled over the top.

Greek salad ($8.50) is typical, except this one has better greens and fried cubes of feta cheese. This last item sounds like a smart idea, but it's more of a . . . savant project. The cubes are larger than most in Greek salads, the better to dip in bread crumbs and deep-fry. Problem is, that much feta cheese in one bite is too salty. So now we have to cut up the cheese in our Greek salad.

The pick of our entrèes was "beer-battered fish tacos with smoky slaw" ($15). The tacos are soft tortillas wrapped around fried cod, and while not quite up there with some I've had in Baja — or even those at the lamented Cafè D — they are delicious, classic fish tacos. Since fish tacos aren't real Mexican food anyway, why shouldn't Boston develop them as a specialty?

Steak frites ($18) are a job well done. The novel twist here is to cut the steak into logs and stack them the way some restaurants stack French fries or panisses. The actual frites, not bad at all, are just a heap; the best part (aside from a perfectly nice steak) is the French-fried onions. Pine-nut-crusted pork ($18) is, like the fried feta, a super-sounding idea, but the cook has to learn that nuts brown faster than bread crumbs. By the time this platter reached me, I had a couple pieces of pork scaloppini with nuts so burned their taste was unrecognizable. Scalloped sweet potatoes and a salad of field greens were fine.

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