When it opens this month in Fort Point around the corner from the original location, Trillium Brewing Company’s multi-level flagship will showcase not only a new brewery, taproom, and roof deck, but also a farmhouse-inspired restaurant. Just don’t call it a brewpub, says executive chef Michael Morway. “The reason we’re not calling it that is the menu has to be at the level that the beverage program is already,” he says. “It will evolve and change as much as the beer does now.” That means Morway will be crafting hyper-seasonal New England dishes—such as wood-grilled chicken with Thumbelina carrots and seared scallops accompanied by roasted-butternut-squash polenta (pictured) made with Plimoth Plantation-ground cornmeal—to pair with the brewery’s lauded ales and stouts. They’ll be flowing from some 24 taps, filled exclusively with Trillium brews, of course.
50 Thomson Place, Boston, 857-449-0078, trilliumbrewing.com.
Source URL: https://www.bostonmagazine.com/restaurants/2018/10/02/trillium-restaurant-fort-point/
Copyright ©2020 Boston Magazine unless otherwise noted.