Regulars at Strip T’s may have noticed a few changes recently (have they always had pigs’ tails on the menu?). Fresh from a five year stint within the Momofuku empire (most recently as chef de cuisine at Ssam Bar), chef Tim Maslow has returned from NYC and is taking up residence in the Watertown kitchen. The French Culinary Institute-trained chef is taking the reins from his parents, who’ve been running the sub shop/restaurant for the last 25 years, and he’s slowly adding his own little flourishes here and there. Don’t worry though if you’re a devoted fan of longstanding favorites like the burger or the Caesar salad (which Maslow says is still the best he’s ever had); they’ll be staying on the menu – they’ll just be mixed in among dishes like jumbo soft shell crab with heirloom grits; scorpion mussels and fries with crab paste, carrot and chili; and oxtail and frisée salad with poached egg, tripe croutons and honey mustard. Check out some of the changes and see what’s coming down the pipeline (we hear brunch is coming soon and that expanded hours are in the works, too). The pigs’ tails alone are worth the trip to Watertown but you don’t have to take our word for it. Call Strip T’s at 617.923.4330 or swing by 93 School Street for breakfast, lunch or dinner – they’re open from 7:00am-9:00pm Monday through Friday and from 11:30am-9:00pm on Saturdays.

DINNER
small
assorted soups, chowders, & stews du jour
moxie wings 7
poutine (fries, fresh cheese curd, gravy) 6
pintxos (hummus, pita, olives, boquerones, pepperoncini ) 5
oxtail & frisee salad (poached egg, tripe croutons, honey mustard) 7
grilled flatbread (blue crab, pimento cheese, shiso) 10
crispy pig tails (watermelon, peanut, scallion) 7

large
jumbo softshell crab & heirloom grits (peppers, onions) 15
grilled faroe island salmon (cauliflower, green curry, bok choy) 15
p.e.i. scorpion mussels & fries (crab paste, carrot, chili) 13
haddock & maine scallop casserole
(broccoli, linguica, mushroom, crumb -topping) 14
cioppino (daily fish, squash, lightly spiced tomato broth) 15
fish n’ chips (beer batter, coleslaw, malt vinegar) 14

flatiron steak frites (tomato bread sc., watercress, pickled peppers) 15
house-smoked beef kielbasa (potato salad, greens, grainy mustard) 13
buttermilk fried chicken (collard greens, mashed or waffle) 12
grilled porkchop & cape littlenecks (dijon, sauerkraut) 16
*add 1.5 to any entree for wicked small caesar

smoked miso burger (lemon aioli, pickled onion, fries) 12
~or~
grilled chuck-burger your way (with fries) 10
(cabot cheddar, swiss, american, pimento or bleu cheese add .5)
(bacon, ham, avocado, fried egg add 1)
(lettuce, tomato & onion free of charge)

sides
brussels sprouts 5 (7 spice mayo, chili vinegar)
grilled asparagus 5 (gremolata, fried garlic, poached egg)
mexican corn 5 (cotija cheese, chili, lime)
wicked small caesar 3
tossed salad 3.5
potato salad 3
coleslaw 2
hand-cut french fries 3
sweet potato fries 4
onion rings 4.5
rice & beans 3