Kittery in Carroll Gardens
Kittery is a New England-style seafood place on the corner of Union and Smith Streets. As a transplanted Rhode Islander, I really looked forward to trying it, but I must say I was disappointed!
The creamy clam chowder was good, but $9 for a bowl?!? That's more than even Pearl Oyster bar charges in Manhattan! Also, my kids' fish and chips were passable, but not crispy enough. (We like The Chip Shop's better.) Finally, the desserts were tasty, but somewhat misnamed. The "blueberry cobbler" was more like a blueberry shortcake, i.e. with a doughy biscuit instead of a buttery/crumbly topping. And the "chocolate bread pudding" was a square of chocolate bread (about the consistency of gingerbread) on a flat plate with sauce, not baked in a container with eggy/puddingy goodness.
Overall, we had a good time, but the food should have been better, especially for the prices.
Can't wait to get my Aunt Carrie's in Narragansett this summer!
re: Amy Mintzer
Do you mean the Lobster Pound or the Crab Shack? Lobster Pound is awesome and amazing, great unpretentious vibe (but extremely casual, you sit at picnic tables and there is no table service). I really love their lobster rolls, some of my favorite in the city. Brooklyn Crab Shack I have not been to but has gotten truly terrible reviews. I think it has a 2.5 star average of menu pages which is one of the lowest I've ever seen. Supposedly it's just extremely overpriced and the quality is very poor, plus bad service.
This is not a surprise. That location appears to be the kiss of death. At least 3 (or is it 4) other restaurants have opened and closed in the past 5 years there. I think they might all be the same person trying out different things, which may explain why they are all bad and overpriced.
To address the desserts: Neither description you gave is an inaccurate version of these dishes--tho you may not like them. the blueberry cobbler you are describing is actually a traditional form of cobbler--the recipe for blueberry cobbler in the old time-life series on american cooking gives a result like you describe. And chocolate bread pudding often comes that way. Anne Rosenzweig's celebrated chocolate bread pudding from Arcadia restaurant (lauded middtown place of the 80s and 90s) was exactly like that--it was made by baking crustless brioche in a chocolate pudding "bath." At any rate, seems clear the dessert chef is trying to do traditional takes on these recipes, but obviously not what you (and probably many others) expect when you order them.
Was there tonight. Fleets of waiters all over the place, but we were seated on the happy hour benches outdoors, so we were told we had to order from the harried (but nice) bartender inside. Total service nightmare, and so needless.
Oysters were super weird. They seriously tasted like they'd been soaked in non-salt water after shucking. Zero salt or sea flavor....or for that matter oyster flavor.
Lobster roll was insulting. Just the worst part of the lobster.
Headed over to Wing Bar, a joyous experience as always.
You are right about the blueberry cobbler! I was mistakenly thinking of blueberry "crisp" or "crumble."
However, the "chocolate bread pudding" was not really a pudding at all. It really did not seem to be cooked with any kind of eggy-liquid, as per Anne Rosensweig's recipe. Just a firm/dry piece of chocolate bread plopped on top of a sauce.
The Village Voice gave Kittery a surprisingly good review, BTW.