It’s a rainy Saturday morning in Somerville, Mass. You walk into the warm, good vibes only establishment, Kirkland Tap & Trotter.
Tony Maws is the chef and proprietor of this “space with soul,” that opened in 2015. He’s also the owner of Craigie on Main in Cambridge, Mass, the upscale version of everyone’s farm-to-table favorites.
A James Beard Award winner, “One of America’s 10 Best New Chefs” from Food and Wine Magazine and “Best Chef” from Boston Magazine, this guy knows how to impress.
Spoon BU, Tufts and Harvard headed over to Kirkland Tap & Trotter to see what Chef Tony Maws is serving up in Somerville.
Wood tables, stone walls and a full bar all come together as the perfect gastropub concept with a more polished finish. Tony Maws knows what’s up.
Brown rice brunch bowl is a must on the brunch menu. A poached egg, marinated vegetables with a drizzle of Korean BBQ sauce.
Next is the Heritage Pork Posole Rojo. Posole is a traditional Mexican soup or stew frequently served at celebrations (brunch is always a celebration). This version is served with tortilla chips, hominy, kotija (type of Mexican cheese), lime and a fried egg. Hominy is pretty much dried corn that has gone through an alkaline soaking process. It might be like rocket science, but we ate it and it tasted good.
And then, there’s the mushroom and reggiano frittata. This is not your typical ‘ladies-who-lunch’ frittata. Packed with flavor and full of creamy goodness, every bite is delicious. Served above grilled focaccia and under a spring vegetable salad, this vegetarian dish is a suitable meal for any meat lover.
It’s the perfect spot for any sized party to just enjoy the food and the company. I only got to enjoy the brunch offerings, but I’ll definitely be back for dinner considering just reading it makes me drool.