Owners Andrew Foster and Steve Bowman quietly opened Fairstead Kitchen in Washington Square over the weekend. Take a spin down Beacon Street (to 1704 Beacon Street, to be precise) to check out the Olmstead-inspired restaurant where chef Scott Osif, longtime chef at the Galley Beach on Nantucket, will be putting up a menu of contemporary American dishes with hints of Middle Eastern and European influence. Plates, divided into categories like snacks and sides, small, and large, are all designed for sharing. The beverage program, under the watchful eye of master of ceremonies Patrick Gaggiano, features a collectively-created and curated drink list of draft cocktails and aperitifs, as well as bottled, small batch carbonated cocktails. There are four taps from local craft brewer Jack’s Abby in addition to an oft-changing selection of cans and bottles and a terroir-driven wine list. Have a peek at the menu below, then call 617.396.8752 to see if they’re running a wait (they don’t take reservations).
snacks & sides – 8
cod beignets – smoked tomato confit
pig head lettuce wrap – carrot – daikon – cilantro – chili 5
croquettes – ham hock – fontina – harissa emulsion
cauliflower – capers – raisin – anchovy – olive oil
carrot salad – fennel – chick peas – pine nuts
duck fat fried potato cake – yogurt – paprika
wilted kale – shallot – honeycrisp apple – pecorino
small – 13
autumn vegetables – quinoa -tahini vinaigrette
herb spatzle – rabbit confit – leek – gruyere
celeriac & potato tart – sea urchin – shiso
raw fluke – serranos – radish – apple – lime – cilantro
stuffed cabbage – veal – caraway – onion – black pepper bechamel
sumac-cured salmon – warm potato salad – coriander – lemon – pink pepper oil
maitake mushrooms – tarragon – celery – cauliflower vinaigrette
cumin dusted lamb ribs – spicy vinegar fish sauce
white beans – squid – butternut squash – sage – ink aioli
large
young chicken – za’atar – frike – pickled radish – fig chutney – 19
smoked duck – potato pancake – red cabbage – skin – parsley – 24
skate- sunchoke – tarragon – roasted tomato – nicoise olive – 22
grilled wagyu zabuton – wild rice – squash – mushroom – 33
grains – buttercup – carrot – parsnip – walnuts -cranberry gastrique – 17
TABLE (large format to share)
braised oxtail – turnips – carrots – arancinis – rosemary & red wine reduction 51
monkfish – ras al hanout – chive potatoes – wild mushrooms – cauliflower 21pp
chateaubriand – kabocha squash – kale – mash – peppercorn sauce 75