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The Kirkland Tap & Trotter

425 Washington Street
Somerville, MA 02143 (map)
Visit The Kirkland Tap & Trotter's website

Food Style

Hearty, approachable seasonal fare

Date

November 18, 2014

the-kirkland-tap-and-trotterFor his first Informed Diner event, James Beard Award-winning Chef Tony Maws (Craigie on Main) designed an extensive menu that provided a perfect introduction to his fun and funky interpretation of a neighborhood joint. Guests were seated at the handsome high-top table where they enjoyed vivid views of the buzzing bar area and the open kitchen's fiery hardwood grill. Shared plates of lightly grilled Hungry Pilgrim oysters with a wicked padron pepper hot sauce didn't last long on the table, nor did the grilled king salmon heads that had everyone scrambling for their cameras.

Other menu highlights included crispy-fried pork ribs with ancho chili BBQ sauce and exceptionally flavorful, bone-in prime sirloin from Maine's Pineland Farms. The autumnal dessert offerings - spice-poached pears with coriander-cashew granola and oatmeal walnut ice cream sandwiches with chocolate Guinness ice cream - reflected Maws's much-lauded embrace of seasonality. While the cuisine blew everyone's socks off, the inventive and inspired beverage pairings sparked plenty of table conversation as well. Several guests enjoyed their first sour beer - brewed with whole Island Creek oysters to boot - and were interested to try a not-too-common Italian rosé.

Gracious service and a generous Q&A session added to a truly unique dining experience that was enjoyed by all!

WELCOME BITES AND SIPS

Sidre, Nouvelle Vague, Eric Bordelet (France)
Chicken liver pâté on toast, house-cured arctic char rillettes crostini, beer-battered pickles

FIRST COURSE

Nightshift "Harborside," Oyster Gose (Everett, MA)
Grilled Hungry Pilgrim oysters, padron pepper hot sauce

SECOND COURSE

Grüner Veltliner, "Lois," Loimer, 2013 (Austria)
Lacinato kale and macoun apple salad, Fourme d'Ambert cheese, walnuts, roasted red onion vinaigrette
Crispy-fried Nova Scotia smelts, green chili sauce, turnip green furikake

THIRD COURSE

Montepulciano Rosé, "Komaros," Garofoli, 2013 (Italy)
Grilled king salmon head, red chili rub, arugula and radish salad
Crispy--fried pork ribs, cherry and cucumber salad, ancho chili BBQ sauce

FOURTH COURSE

Garnatxa, "Altaroses," d'Anguera, 2012 (Spain)
Grilled bone-in prime sirloin, braised all-natural beef stew, bone marrow
Grilled broccoli rabe, shallot and ponzu vinaigrette

DESSERT

Boulevard Brewing Co., "Bourbon Barrel Quad" (Kansas City, MO)
Fall spice-poached pear, port-poached cranberries, pear caramel, coriander-cashew granola
Oatmeal walnut ice cream sandwich, chocolate Guinness ice cream and sauce