Love the space at Hungry Mother. It's quaint and charming along with its staff.
The bar is intimate and stocked full with fantastic spirits, churned into notable potables by the likes of Lino (previously of Upstairs on the Square, Cambridge) and Heather (State Park & LUPEC Boston).
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| Had this beauty in cocktail called a "Monkey Flip" |
I love a good flip - a cocktail made with one whole egg shaken to perfection with the likes of gin, or rum, or brandy, etc.
Now, don't freak out, it is an elevation on an eggnog and I'm sure the vast majority of us have sampled eggnog. The velvety richness, the frothy top, the highlighted spirit makes a classic flip so very special. The "Monkey Flip is made even more delicious by the presence of one of my favorite amari - Punt e mes- along with a lovely liqueur called Banana du Bresil.
The "Monkey Flip"
Ron Abuelo Rum
Banana du Bresil
Whole egg
Punt e mes
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| A beautiful coffee cocktail created by Lino |
Everything, that can be, is locally sourced from the seafood to the cornmeal used for HM's mind-blowing black skillet style sweet cornbread seeping with melty sorghum butter. Other ingredients are generally from the Appalachian/Mid-Atlantic region.
Check out HM's purveyors, here.
Check out HM's purveyors, here.
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| Skillet cornbread with sorghum butter |
Nothing will rock your world more, as a side dish, than the hearty antebellum grits topped with cheddar and peppery tasso ham. They're cheesy, savory, and all around amazing.
Welcome to the south!
Welcome to the south!
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| Antebellum grits |
The cuisine is southern at heart with flashes of French influence, as a number of southern dishes (especially in the Southeast U.S.) tend to be. It's a testament to Chef Maiden's time at Lumiere.
Take the treatment of the wild Burgundy escargot. These magnificent mollusks were bathed in a beautifully fragrant, savory, herbaceous persillade broth, topped with crisp, salty confit fingerlings, and dollops of "Duke's" aioli. Duke's is a traditional mayo created by Eugenia Duke in 1917 in Greenville, NC (where my maternal side of the family is originally from in the states). It is a staple in southeastern kitchens, used for such side dishes as cole slaw, potato salad, and sandwiches.
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| Escargot |
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| Wild Burgundy escargots & grits tasso ham, shimeji mushrooms in a moderate, fragrant broth |
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| Green tomato, cucumber, goat's milk yoghurt, Texas olive oil gazpacho topped with Maine crab |
Cold soups are perfectly refreshing during the summer months, whether asparagus or watermelon.
I'm a fan of gazpacho. I think this had to be my first green vs. red tomato gazpacho. It was fresh and vibrant with added texture and flavors from juicy, sweet Maine crab.
In keeping with the fresh farm-to-table items on the menu, the juicy, sweet corn on the cob sprinkled with andouille sausage crumbs, Parmesan cheese and lime, was simple and delicious.
I was not a fan of the sauteed collards. I prefer my collards a bit more tender.
I was not a fan of the sauteed collards. I prefer my collards a bit more tender.
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| Sauteed collards |
A garden fresh, hearty batch of charred corn and cherry tomato relish with pickled okra topped a luscious morsel of pan-roasted bluefish (wild caught in Chatham, MA) on a bed of romano beans, basil oil, and smoky bacon.
Looking for something on the lighter side try one of their dinner salads. My friend and fellow foodie dinner date (Jen Sutherland of Berkshire Mountain Distillery) enjoyed her green salad piled high with greens, cherry tomatoes, cucumber, radishes, Anson Mills Salt Island red peas, Steen's Cane vinaigrette.
One evening, the dinner salad was made with mesclun greens, smoked and spiced hazelnuts, grapefruit,
Vidalia onions, and spring cow's cheese.
Is nose-to-tail dining your thing as much as it is mine?
If so, try the tender waygu beef tongue au jus with dijon mustard, Robinson swiss cheese, on crusty toast
or
the rosemary tagliatelle with confit chicken giblets, soft quail egg, Kentucky Worcestershire sauce, and SarVecchi (a Wisconsin cheese reminiscent of Parmesan).
Chef sent out a lovely dessert. The absolute highlight being the vibrant mint ice cream!
Oh, and don't forget to order a 40 ounce!
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| Bluefish |
Looking for something on the lighter side try one of their dinner salads. My friend and fellow foodie dinner date (Jen Sutherland of Berkshire Mountain Distillery) enjoyed her green salad piled high with greens, cherry tomatoes, cucumber, radishes, Anson Mills Salt Island red peas, Steen's Cane vinaigrette.
One evening, the dinner salad was made with mesclun greens, smoked and spiced hazelnuts, grapefruit,
Vidalia onions, and spring cow's cheese.
Is nose-to-tail dining your thing as much as it is mine?
If so, try the tender waygu beef tongue au jus with dijon mustard, Robinson swiss cheese, on crusty toast
or
the rosemary tagliatelle with confit chicken giblets, soft quail egg, Kentucky Worcestershire sauce, and SarVecchi (a Wisconsin cheese reminiscent of Parmesan).
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| Beef tongue |
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| Beautiful rosemary tagliatelle with chicken giblets and a soft quail egg |
Chef sent out a lovely dessert. The absolute highlight being the vibrant mint ice cream!
Oh, and don't forget to order a 40 ounce!
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| Me & Chef Barry Maiden |
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