(smithfield) kitchen menu or experiences?
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.
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
re: MC Slim JB
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.