Recently, we shared with you a preview of a new Kendall Square restaurant, Commonwealth Cambridge. This past weekend, we got to give the new spot a try, and are here to share a quick snapshot of the menu with you!
As a new restaurant, there are always a few hiccups, but the one thing that’s hardest to change is the food. I’m happy to report that almost every bite we tasted was quite good! The food was all well executed – meats cooked well, everything seasoned properly – and the serving pieces were clearly hand-picked. From mini Staub cocottes to cast iron pieces to stark white dinner plates, everything was different yet blended harmoniously to create a truly unique setting. Here’s a snapshot of the bites we tried!
Complimentary bread. Buttery and rich and completely indulgent, and served with soft whipped butter. Truly as good as it gets. Continue Reading
With the start of the fall and holiday season always comes a Dinner Series event. This year, we took it out of the city, and headed off to a family home to set-up their dinner table and host a casual harvest sit-down meal.
Commonwealth Cambridge is an impressive, sprawling space. The polished concrete floors and wood pallet-lined walls give off a rustic, industrial vibe, a stark contrast to the typical sleek and modern Kendall Square joints. The floor is littered with found objects, recycled furniture hand-picked at the Brimfield market, and loads of old school chairs from a school in Belgium. The unfinished design was the vision for Chef Steve “Nookie” Postal, and brought to life by architect and designer Eric Robinson.
After a many-months-long hiatus, this past week we finally got back into the “kitchen,” and whipped up a new recipe using some fun new tools at Local Root.
Recently, Local Root hired a new store manager, Kathy, and she and I have had a great time thinking up new and different ways to make the store a success. Just one of those many ideas included the reintroduction of “cooking days” as we call them here, when we take a few minutes away from our desks and the customers, and methodically put together a recipe. These cooking days are most often spurred by something a customer has suggested, a new cookbook we’ve received, or a kitchen tool that may seem unusual or obscure that we’d like to shed some light on.