Ken Oringer and Jamie Bissonnette Launch Boston Food Crawl
Visit the duo's three local restaurants all in one night—transportation included.
Chefs Ken Oringer (L) and Jamie Bissonnette. / Photo by Noah Fecks
If you’re anything like us, you’re probably already eating this way: Drinks and apps at one spot, then on to the next one. And repeat.
Now Ken Oringer and Jamie Bissonnette are making restaurant hopping even more of a breeze. The duo’s new JK Group Food Crawl, available starting this Sunday, offers a curated one-night jaunt through their three Boston-area restaurants, Toro, Coppa, and Little Donkey. And you don’t have to think about transportation—Uber rides between each destination are included in the ticket price.
“Everybody loves a crawl,” Oringer says. “Whether you’re doing a pub crawl or a Chinatown crawl, people love to experience a bunch of places in one night. It’s just something that’s kind of fun.”
Meant for groups of four to six, the tour begins in their South End tapas spot, Toro, with a spread of dishes such as pan con tomate and pimentos del padron. It then moves along to Coppa, where participants can sample signatures like cavatelli con pollo and salsiccia pizza. It wraps up at their Cambridge restaurant, Little Donkey, with a choice of either more savory plates (duck nachos, etc.) or desserts such as churro ice cream sandwiches and chocolate chip cookie dough. One drink at each location is also included.
Uni, the Back Bay izakaya Oringer runs with chef-partner Tony Messina, is not currently part of the crawl. Eating at four restaurants in one night might be a little too much, even for the biggest appetites, Oringer says. But, if there’s enough interest, it might be offered as an option later, he added. As is, the tour takes about three hours to complete.
While the food will be served chef’s whim-style, the restaurants will accommodate special requests, preferences, and allergies.
“We are selecting based on seasonality and some greatest hits of the restaurant, then then if people are more adventurous, we will skew to that,” Oringer says. “We can gear experiences to what people really like.”
$165-$175 per person, Sundays-Thursdays beginning March 4, reservations available at jkfoodgroup.com.
