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In the News: State Park's Menu, More NYE Bashes

December 18, 2013
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by Scott Kearnan

State Park updated its full menu online to coincide with last night's opening. Check it out here. It includes a few pickled snacks (okra, eggs and andouille), and hearty Southern dishes like cornmeal-crusted catfish and fried chicken, both of which can be ordered "Nashville hot" — and in the latter's case with a glass of "Kate's buttermilk." Pitcher cocktails and beer-shot combos are highlights on the beverage side.

Bronwyn will be closed tonight, but for good reason: chef Tim Wiechmann is cooking at New York City's James Beard House this evening, where his "Bavaria to Bohemia" menu will include his Somerville restaurant's already-iconic pretzel, flädlesuppe (pancake soup with chanterelles and liver dumpling), and a sausage platter (wurst-teller) that will include his zungenblutwurst, bierwurst, and currywurst. The last, pictured above, was just named one of our 10 Best Things We Ate in 2013. Just last week, Bistro du Midi chef Robert Sisca stopped by Beard to present a "Black Truffle  Dinner." He's now offering a tasting version of the menu to diners at Bistro du Midi for $100 per person; it includes a grilled rack of venison with black truffle lamb jus that sounds to-die-for.

- Craft beer sales are down about 6 percent, Boston.com reports, citing research out of Newton-based firm Restaurant Science LLC. Though this follows a recent Business Insider piece speculating on whether a "craft beer bubble" is soon to burst, the Boston.com coverage doesn't offer much context for the statistic — which could indicate whether the craft beer sales drop is simply proportional to an overall dip in dining-out dollars spent. 

- We've already offered up a selection of picks for all your restaurant-based New Year's Eve plans here. But news from a few latecomers also sounds promising, and among our favorites: Strip-T's and El Pelon have teamed up for a NYE "Burrito Bash" that will include duck confit tamale, a turkey leg burrito with cranberry mostarda and creme fraiche, and pig head posole with hominy, avocado and radish. (They're even offering delivery for bashes taking place within a five-mile radius. Details here.)

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