Three New Monday Night Dining Specials Around Boston
The weekend is over, but that doesn’t mean the fun has to stop. The first night of the week is prime for cheap date specials, and it’s when Highland Kitchen dishes up buttermilk fried chicken, the Gallows revives weekend brunch, and until now, was the only night to indulge in house-made hot dogs at Kirkland Tap & Trotter.
Find more on the evolution of “hot dog Monday,” and more Monday fun-day specials below.
Say Goodbye to KT&T Hot Dog Monday
“Hot dog guy” and creator of the infamous Craigie on Main burger Tony Maws debuted this beefy (and porky) special at his casual, second restaurant in 2014, but due to popular demand, Hot Dog Monday is over in favor of daily availability. Over the weekend, Maws and co. debuted a slimmed-down version of the pretzel bun-wrapped, pork shoulder-and-grass-fed beef chuck weiner, which will be available nightly at the bar with a rotating assortment of house-made condiments.
$5, available on the bar menu every day beginning Monday, March 6, Kirkland Tap & Trotter, 425 Washington St., Somerville, 857-259-6585, kirklandtapandtrotter.com.
Burger Mondays at Café ArtScience
Since chef Brandon Baltzley (the Buffalo Jump) took over at this Kendall Square spot, he’s elevated traditional comfort foods on the bar menu—see his bergamot-and-black-tea-seasoned fried chicken served on a bed of juniper, and the popcorn à la minute. He also debuted a weekly, loaded burger on Monday nights. Topped with accoutrements like crispy, mustard-braised rabbit, watermelon radish, pickled carrots, and aleppo pepper-spiced labne; or Texas barbecue sauce, smoked provolone, fried shallots, and pork belly, these are not your typical patties. The Monday-only deal also comes with a cocktail pairing from barman Todd Maul.
$21, available every Monday 5-10 p.m. (or until sellout), Cafe ArtScience, 650 E. Kendall St., Cambridge, 857-999-2193, cafeartscience.com.
Fried Chicken at Commonwealth
Earlier this year, chef de cuisine Ellie Campbell, sous chef Nicco Muratore, and fearless leader Steve “Nookie” Postal started experimenting with brined-then-fried boneless, skinless chicken legs—and the results have been mouth-watering. The Monday-only special, which comes paired with a Miller High Life, has been nestled between a black pepper brioche roll with Mexican beef gravy, poblano-mango relish, and chipotle aioli; it’s been cornmeal-crusted and served over a corn pancake with ‘nduja aioli; it’s been smoked, fried, then served atop house-made focaccia with miso barbecue sauce, mustard, and Sparrow Arc Farm radishes, and more. Watch the restaurant’s brand-new Instagram account for potential sneak peeks of the weekly preparation.
$13, available every Monday 5-10 p.m. (or until sellout), 11 Broad Canal Way, Kendall Square, Cambridge, 617-945-7030, commonwealthcambridge.com.