Pammy’s 3.0, Now Open

Pammy's Instagram

After a teeny tiny hiatus and a mini makeover, Pammy’s has reopened with a tasty new prix fixe, a socially distant dining room and a lovely new patio right on Mass Ave.

Book a table and pop over to Cambridge Monday through Thursday from 5:00-10:00pm or Friday or Saturday between 5:00-11:00pm to check out chef Christopher Willis’ new offerings (see the whole menu below). For $65 you’ll get to choose three dishes from possibilities like crispy sun shrimp with romesco dipping sauce, and a 28 day dry-aged sirloin with baby carrots and parm cream. There’s an optional wine pairing for $40, too if you want to really go for it. Or let brand new Bar Manager, Rob Ficks, mix you a drink. He earned his chops at The Hawthorne, Craigie on Main and Kirkland Tap & Trotter so you know you’re in good hands.

Just make a reservation in the dining room where vintage steel window frames hang from the ceiling to create elegant barriers between tables. Or, enjoy your meal al fresco at one of the five tables on their beautiful, natural wood raised deck perched right on Mass Ave. Wherever your table, be sure to scope out the communal table in the dining room which they’ve transformed into an indoor gardenscape, full of plants and flowers that you can buy and take home.

Wine Pairing | $40

Select Any Three Dishes

HIRAMASA CRUDO, Avocado Gazpacho, Jicama Relish

BIG EYE TUNA CRUDO, Celery, Cripsy Pig Ears, Smoked Trout Roe

SUMMER GREENS, Ajitama Egg, Eva’s Popcorn

CRISPY HOUSE TOFU, Native Corn, Pickled Lychee

PICKLED MUSSEL BRUSCHETTA, Saffron Aoili, Grilled Summer Squash

CRISPY SUN SHRIMP, Romesco Dipping Sauce

OCTOPUS, Baby Heirloom Tomatoes, Croutons, Warm Butter Vinaigrette, Sassafras

LAMB BELLY PIADINA, Green Papaya Ferment, Yogurt

DUCK HEARTS, Roasted Radish, Congee

GNOCCHI, MVM Shiitakes, Peaches

CULURGIONES, House Goat Cheese, Roasted Red Pepper

MAFALDINE, Clams, Shishito, Garlicky Breadcrumbs

LUMACHE, Bolognese Sauce, Gochujang

FLUKE, Charred Cucumber, Confit Heirloom Tomato, Pine Nut, Sesame

LOBSTER TAIL, Swiss Chard Crespelle, Rose Harissa

CHARRED BLUEFISH, Ward’s Farm Wax Beans, Peach Chutney

28 DAY DRY-AGED SIRLOIN, Baby Carrots, Parm Cream

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