![]() ![]() I always want the deviled eggs, and the catfish po’boy, and the jambalaya, and that cheeseburger. My friend orders mussels in coconut curry-lobster broth with grilled Iggy’s bread for dunking. We have a salad, because health, that’s a pile of shredded kale and Brussels sprouts with hazelnuts, Pecorino cheese, figs, and lemon vinaigrette. And we really have to get the ricotta and mozzarella fritters, which are pillowy, nubbly, golden-crisp orbs of cheesy magic to be dipped in spicy honey. It’s a formula - fried thing plus spicy thing plus creamy thing - but it’s better than anyone else’s version. Highland Kitchen has mastered this kind of bar snack. We have to get the Buffalo fried Brussels sprouts, hot, crisp nuggets in fiery, tangy sauce with blue cheese dressing. There’s a special of smoked and fried pork ribs in BBQ sauce over cornbread salad that smells too good to resist the ribs are just right, tender meat that protests but weakly when you strip it from the bone. Jonathan Wiggs/Globe Staffįaced with the menu and our hunger, ordering feels like an impossible task. Highland Kitchen is open for dining and drinking seven days a week, although brunch remains on hiatus. But above all, there is something ineffable, a combination of humor, genuineness, kindness, fun, humility, excellence, hard work, and great vibes that can perhaps be best summed up as heart. Even the gloriously towering double cheeseburger is precise rather than sloppy, at least until you start eating. A menu that comprises the bar food of your dreams, plates that would be at home in an upscale bistro, Southern cooking, unexpected specials, and, always, flavor without sacrificing technique. (Also karaoke nights and spelling bees, and an annual spin of the entire New York Dolls’ debut album in remembrance of Anthony Bourdain.) Bartenders who know how to make a perfect cocktail, whether it’s a classic or something like the brunchy Cereal Killer (it involves milk flavored with sugar cereal), plus a strong selection of local craft beer. It’s known for a few things: An incredibly well-curated jukebox filled with wide-ranging deep cuts, ensuring that the mood is a little bit different every night and it’s always good. The restaurant opened in Somerville’s Spring Hill in 2007, run by Marci Joy and Mark Romano, a literal mom and pop joint the couple has two kids. That it isn’t in my neighborhood is beside the point but deeply regrettable. For more information, visit: is such a thing as a perfect neighborhood restaurant. Reservations are required and can be made via Resy. ![]() Dates for Vegstock are August 7th, 14th, 21st, and 28th. The Vegstock tasting menu is $150 per person, with optional wine pairings for an additional $125 per person. Vegstock is truly our tribute to Peas and Love.” The Vegstock menu will include selections such as: local corn and leek-filled pasta with fresh truffles an “elevated cherry tomato sandwich” filled with herb gel toasted breadcrumbs and aioli and a stuffed eight ball squash with flavors of ratatouille. Every Monday in August, this special tasting menu will feature an array of succulent vegetarian dishes, all of which are created using ingredients from Lowcountry farmers and purveyors. ![]() “Vegstock is our way of honoring the season’s hottest act – the abundant local produce. “We’re so excited to bring back this beloved Charleston Grill tradition,” said Suzy Castelloe, Chef de Cuisine. The existing menu will also be available. The Vegstock menu will be available every Monday throughout August and wine pairings can be added for an additional fee. The Charleston Grill at The Charleston Place announced the revival of Vegstock, their special, six-course tasting menu featuring local Lowcountry produce. ![]()
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