Seasonal, Euro-inspired dishes shine at subterranean bistro..
Unlike its diminutive sibling, the first Ten Tables in Jamaica Plain, the Cambridge location holds more than the namesake 10 tables. Yet this no-frills, toffee-colored basement restaurant still adheres to the original venue’s philosophy of serving delicately balanced plates composed of farm-fresh ingredients. The menu offerings are rotated regularly, and head chef David Punch tends to focus on European influences. A sample starter could be roasted local beets with Fourme d’Ambert cheese, green apples and truffle vinaigrette; or a tomato and bread soup with basil and olive oil. Main courses feature homemade pastas, as well as entrees like spice-roasted Giannone chicken with Swiss chard or adobo-rubbed steak with hand-cut fries.