New Restaurant Scores On Opening Night

By Brooke Jackson-Glidden
BU News Service

SOMERVILLE — Boston foodies flocked to acclaimed-chef Tony Maws’ Kirkland Tap and Trotter for the Somerville restaurant opening Monday evening, where they enjoyed rustic French and Gastropub dishes.

KT&T, Tony Maw’s second restaurant, features smaller-to-larger entrees priced between $10-26 and an extensive drink menu with imaginative house cocktails, a bevy of craft beers and a lengthy wine list. Maws referred to the menu offerings at his new restaurant as “favorites” that one could see his family and friends enjoying on any given night, including mussels in toasted garlic and saffron, fatty charcuterie and terrine made in-house and various cuts of locally sourced cuts of meat.

Tony Maws grew in Boston-epicurean favor after opening the enormously popular Craigie on Main in Cambridge, which Bon Appetit called one of the best brunch restaurants in the country in 2009. Maws was also named a Food & Wine Best New Chef in 2005 and regularly features recipes in the magazine. The announcement of his second restaurant came as welcome news to much of Boston Culinaria and became a top-hitting news item for Boston’s

“There were no misses,” said Maggie Beiser, Boston-area nurse practitioner and fan.

Maws opened KT&T as an homage to the now-defunct Kirkland Café in Somerville, where classic Boston rock-and-rollers played and drank with neighbors and friends. Maws would like to continue this tradition in the future at KT&T, according to the restaurant’s website.

The sound of The Black Keys, Bob Dylan and Arctic Monkeys wafted through the noisy restaurant on opening night, where guests sipped IPAs and popped fried oysters, one of the evening’s specials. Diners raved about dishes like farm-house terrine with country mustard three ways and house-made spaghetti with chicken liver and pumpkin cream sauce. Hungry Mother’s Barry Maiden was spotted at KT&T on opening night with his wife and son.

“It was great,” Maiden said of the meal. “We tried to eat as much of the menu as we could.”

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