Location: Somerville, MA (See on Map)
The Foodie: Recommends
Dude – I had the craziest dream last night.
I was wandering through a corner of Somerville one Fall night and caught a glimpse of a restaurant through the fog. It had a sign with a steak knife, a fork, and a fireball.
I pushed through the doors and stepped inside.
There was a wood-fired grill (complete with adjustable cranks) powering the kitchen.
A familiar chef was inspecting the dishes as they made their way out to a floor of hungry Somervillains.
– It was Tony Maws. –
I wondered – what’s going on at Craigie on Main? Is the place burning down? Squid tentacles, pig’s heads, snouts and trotters flying everywhere?
It appeared Chef Maws had grabbed a few of those trotters out ‘da air and planted them in a few recipes the next town over.
There were a bunch of bizzaro versions of people I know sitting at the tables. I took a seat at one of them and grabbed a menu.
The FOOD list looked like this:
We ordered. There were seasonal baller mushrooms on the menu and a new burger variation. A flurry of plates started arriving from smiling servers in flannel shirts. A Left Hand Milk Stout from the tap arrived in front of me. Under the dim lights, we ate these things:
Three Large Sardines.
Rare to find in many restaurants, KT&T grilled up three lull fishies for me. They arrive incredibly moist and flavorful despite a light hand on the seasonings…
Roasted Root Veggies.
In my dreamy haze I thought that the Trotter was only a meat-lovers palace. Turns out that wood-fired grill does amazing things to vegetables. The root veggies we ordered were scantily dressed and delightful – just like the imaginary babe beside me.
Oh, and did we mention that our “mushroom guy” sent us some baller matsutake mushrooms today? Boom! A truly humbling and slightly spiritual experience took place as I savored the rare act of eating wood-fired fungi over a nutty pesto.
As if things couldn’t get better – a burger arrived. It was a simple enough affair from the outside – poppy bun, provolone, horseradish cream, and a few thin slices of tater on the side. But that patented meat-wizardry that Chef Maws brings to the kitchen was definitely present in every bite of this tender, well-constructed patty from heaven.
The meats kept rolling in – next we had a slab of pork belly, two types of sausage, and kraut along with a trio of house-made mustards.
There were cheers, beer spilling, laughs, and huzzahs all around as my REM-friends and I devoured our meal.
As with most dreams, in retrospect it moved quite quickly.
Next we move into one of those fast-frame camera shots where I speed-up and slow-down walking my way out of the restaurant (you know, that film effect that they used to show in every episode of cribs).
Fog clears. I awake.
Not sure if it was all real or not. But I will be adding a new burger to my Top 10. I’ve got a new joint where I’d love to call myself a reg’lar. I can smell the wood fire already.