Whisk's concept is terrific: The pop-up employs hopeful chefs who've spent time in correctional facilities and trains them for productive culinary careers, placing them at kitchens throughout the city. The restaurant works with Haley House’s Transitional Employment Program to source employees, who then get hands-on experience working in a real restaurant kitchen with pedigreed chefs. (Owners Philip Kruta and Jeremy Kean have cooked at heavy-hitters like L'Espalier and Rialto.) On August 1, Whisk opens semi-permanent digs at 351 Hanover Street, in the North End. The new restaurant is called Whisk at 351.
The restaurant will serve multi-course dinners five nights a week, Tuesday through Saturday, with optional wine pairings. Happily, the prices are fairly reasonable: A three-course meal is $45, five courses are $65, and seven courses are $75. Menus change weekly and vary according to what's fresh; check out recent ones here. Whisk plans to stay put on Hanover Street through September, and they'll post new menus on their site every Monday.