(smithfield) kitchen menu or experiences?

[BlueTrain84]

Has anybody tried out (smithfield) kitchen, the restaurant that took over the old Pops space on Tremont? I've searched the interwebs near and far for a website or menu and can find neither. If you've been, how was the food? Price point?

[jody]

Have not had dinner yet, but have stopped in for excellent cocktails and also a very good brunch, though a somewhat limited list of breakfast items . Omelet and scrambled eggs both very well made.
Bloody Mary was a contemporary spin (which was unexpected) using more of a tomato water, rather than tomato juice. it was quite refreshing.

[MC Slim JB]

I've been in. Interesting (one might say odd) concept, drawing from old cookbooks ranging from the Colonial era through early Julia Child, including many mid-to-late 19th-century recipes. Prices (quoting from my notes on a visit when the menu was still pretty limited) vary a lot: apps in the high single digits to mid teens, entrees running from modest (egg dishes for $12, a la Marliave) to not so (tournedoes Rossini for $35). Decent cocktails with a decided Golden Age slant.

I like the room, mostly big chunky booths like in Marliave's first-floor bar, very plain and dark decor, the kitchen enclosed again, same good patio. I expect there may be some tinkering with the concept; Herritt has shown he's not afraid to re-engineer dramatically if the first iteration doesn't fly, as he did with Marliave.

And yeah, really dumb name, in the same vein as "Mass Ave" or "Park": won't someone please think of The Google? My awesome search skills did yield a sample menu for you, though: http://boston.menupages.com/restaurants/kitchen/menu

http://mcslimjb.blogspot.com/

[FoodDabbler]

Yes, it's a tough place to find online. I tried searching with the address (560 Tremont) and still failed to find a restaurant website, or mention of a facebook page. Does anybody have links beyond the one MC has provided?

Historical food can be interesting -- I collect old cookbooks myself and cook from them once in a while -- but more so, I feel, if you have/make an entire meal (or series of meals) from a particular time. It gives those of us who are interested in that sort of thing a feeling for how lives were lived at a specific time. In that spirit, friends and I once made an entire Thanksgiving meal from the first, unedited version of "Joy", and I've made several Roman meals from Apicius, Cato, and other sources. A hodgepodge of recipes from wildly different eras seems less interesting, but not enough to make me not want to try this place.

[huuvola]

Here's the official website, which is exceptionally well hidden on Google.
www.kitchenbostonmass.com

If you Google "kitchen, chowder, south end," you'll find a link to a brief slideshow and description.

[FoodDabbler]

Thanks. The menu on the website is somewhat different than the one on menupages, I note, and they aren't open for weekday lunch.