"Time-Honored Cookery" is how Kitchen describes the menu. The menu celebrates classic dishes- and not of the grilled cheese and tomato soup variety. Kitchen's menu pays tribute to a number of Continental recipes with a history. You can
Service was a perfect ballroom dance of taking orders (thanks Diego), filling glasses, and clearing the table. The pacing was perfect. The patrons mingling around the bar seemed to enjoy themselves. I hear the bartender is great.
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| Me and Mommy! |
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| Steak Tartare (Circa 1921) |
The Grand Sallet (Circa 1638) is an Elizabethan recipe and was first featured in John Murrell's, The Second Booke of Cookery and Carving (1638).
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| The Grand Sallet (Circa 1638) |
This salad plate features a cornucopia of flavors and textures-sweet, savory, acerbic, crunchy, sticky, tender morsels create this complex "Great Salad".
The Grand Sallet topples over with mixed greens, sweet, sticky figs, salty capers, delicious currants, herbs, dates, hard-boiled eggs, and bright, julienned, candied orange rinds. In keeping with tradition, the dressing barely plays an assisting role in this production- a simple sherry vinaigrette.
Though artistically presented, the frog legs were a bit of a disappointment with their coarse, heavy, dry crust, but the meat was tender and moist. I also enjoyed the rousing heat of the Kitchen's cayenne pepper housemade Hot Sauce and the nutty, decadent, blue-flecked Gorgonzola Piccante. The slaw was unremarkable.
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| Frog Legs (Circa 1890) |
On to the Mock Turtle Soup. Now I love a good (real) turtle soup just as much as the next girl, but if I HAD to eat mock turtle soup, Kitchen's Beef cheek and tongue soup would make the cut.
Superbly tender, delicate bits of beef were emerged in a rich, dark broth with bits of carrots, peas, and potato floating about.
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| Mock Turtle Soup (Circa 1860) |
Mock Turtle Soup is traditionally made with heat, food, or organ meat.
Side note: Campbell's discontinued mock turtle soup was once a favorite of Andy Wharhol!
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Dedicated to Julia Childs, the pan-roasted sole (Sole Meuniere), was the first meal Julia had in France. In My Life in France, she says of the dish:
"it was “perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley… I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth… The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter… It was a morsel of perfection… It was the most exciting meal of my life.”
The Sole Meuniere (November 2, 1948) was served with buttery potato rounds and roasted summer squash.
We also ordered the cheesy creamy spinach.
The venison (Circa 1772) was pretty impressive, Cooked at a perfect medium rare, the meat was tender, moist, and hearty. It was with coffee and cocoa- a nice touch- and served with the best tender lentils I've ever had! They were smoky from the bacon with some sweetness from the apple cider. Simply delicious. The venison made a great omelet the next day also.
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| Venison and lentils with brussel sprouts |
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| I also received delicious birthday truffles (Chocolate-Peanut butter) |
I enjoyed Kitchen and am looking forward to heading back for brunch and more supper!
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| Mom heading in |
Kitchen
560 Tremont Street
Boston, MA
