Puritan & Co. Launches New Meat Market
Partly to relieve the damage of a daunting winter, and partly to maintain his “trailblazer” mentality in the field, Puritan & Company chef Will Gilson is incorporating a number of changes at his Cambridge restaurant this spring. Most notably, Gilson is turning the space adjacent to his restaurant, something once used for storage, into a Saturday meat market where (from noon to 2 p.m.) guests will be able to purchase specialty takeout items such as an authentic New England Grinder with cheeses, cured meats, and pickled peppers; a meatball sub; corned beef sandwich; and sausage with peppers and onions.
Other upgrades include a permanent spot on the menu for Puritan’s “secret” patty melt; a redesigned charcuterie bar with a special menu of crudo, cheeses, charcuterie, and amaro flights; a new six-course chef’s tasting menu; and a Sunday spotlight on talented chef de cuisine Alex Saenz. Alex Saenz. Saenz, a South Carolina native, will embrace his southern roots in a menu Puritan is calling “Southern Sundays with Saenz.” Each week, the chef de cuisine and his team will create new, playful dishes like his tea-brined fried chicken, fried catfish, shrimp and grits, fried green tomatoes, house-made pimento cheese, and sweet tea.
“Southern Sundays will be my vision of how I would be cooking food if I was back home in Charleston; whimsical but staying to the roots of traditional southern cuisine, because you don’t change something that is already delicious, you just put your own take on it,” says Saenz via a press release.
1166 Cambridge St., Cambridge; 617-615-6195 or puritancambridge.com.