Saloon Creates New Whiskey-Friendly Menu
Chips benedict with pork belly and a fried egg. Photo via Saloon
Here’s something you don’t see too often, a restaurant yielding to the demands of its drink menu. Starting on February 11, Saloon in Somerville’s Davis Square, will unveil a new dinner menu crafted around its selection of over 100 whiskeys. Embracing its growing reputation as a brown liquor hub, the pre-Prohibition restaurant and bar has designed a number of hearty, shareable dishes that complement its extensive roster of bourbon, rye, Japanese whiskey, and scotch.
New hors d’oeuvres include: panko-crusted fried pickle chips, orange-molasses duck wings, chorizo corn dogs, lamb merguez sausage, as well as an assortment of salads, charcuterie, cheeses, flatbreads, and oysters. For entrees, there are six new options, including a chicken fried rabbit leg with sour cream gravy, short rib pot pie, chips benedict with pork belly, and a gargantuan 28oz bone in rib-eye steak, affectionately dubbed, the “Baller’s Steak.” The one holdover from the previous Saloon menu is its signature Devils on Horseback, feta-stuffed dates wrapped in bacon.
Saloon is open for dinner Sunday through Wednesday until 10 p.m., and Thursday through Saturday until 11 p.m.
255 Elm St., Somerville; 617-628-4444 or saloondavis.com.
