Somerville, MA 02144
Inspired by iconic New York City pre-prohibition establishments, Saloon channels all sorts of old-timey cool – from its entrance (look for it underneath the blinking Davis Square Theatre sign) to its cocktail list (of-the-era whiskey-based drinks).
The stylish, underground dining room, located beneath sister restaurant Foundry on Elm in the heart of Davis Square, is all exposed brick and dark wood with cushy red leather banquettes lining the walls - the perfect clandestine spot for a bite to eat and a stiff drink.
The pared down menu, which is designed to be shared, combines historic American fare with contemporary favorites. The bar program focuses on brown liquors and local beers with a drink list that’s built around the classics.
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Growing up near Plymouth, New Hampshire, chef Derek Clough and his family made frequent visits to his grandparent's farm in nearby Lake Winnipesaukee. His fond memories of his grandmother pickling, making pies and cooking for holidays and family events, ignited the spark that eventually grew into a deep appreciation and love for food.
After graduating high school, Clough spent many summers in the primitive but bountiful area of Deer Isle, Maine. He worked at the resort Goose Cove Lodge Inn, where he had met and worked with a fellow chef, Rob Evans. Evans was taking leave to work at Chef Thomas Keller's French Laundry in Yountville, California. Clough followed his friend to the Napa Valley, where he worked at the newly opened Bouchon in 2000.
Enamored with the West Coast Wine Country, he worked at Kendall Jackson's premium Cardinale Winery for two and half years in their cellar. With no kitchen to call his own, he moved to Palo Alto to run the food program of a rustic, wood-fire-driven, 400-seat restaurant in Silicon Valley, Zibibbo. For just over six successful years, he directed the award-winning restaurant until his family began moving back to the east coast. Longing for relatives close by, Clough returned to his native New England.
Blending a combination of his northeastern roots and West Coast influences, Clough's cooking style embraces both while allowing purity of ingredients instead of over-manipulating. Currently Chef at sister restaurants Foundry on Elm and Saloon in Davis Square, Clough has worked professionally for over 20 years. Sourcing local and seasonal ingredients is fundamental to his everyday cooking methods.