3.11.25 | Revolution at the Bar

I have been thinking quite a bit lately about how to start a revolution.

I think I would like to start mine the same way it got started last time. At a bar, in a tavern in Boston. It seems to me that these secret meetings of the mind happened over snacks and drinks.

Now I am no historian, no great revolutionary mind, and I'm too lazy to throw tea into the Maury. But I can at least provide the food and drinks for others who want to talk and hang out with friends and loved ones at the bar. We are here to feed the revolution.....and anyone else who's hungry.

I love making the fancy stuff, the classics. I love slow braising coq au vin, confiting duck, etc., etc. But I also love crushing sandwiches. Burgers, cubanos, bánh mì—if I can hold it in my hand and it contains the majority of the food groups in one bite, I'm all in.

With this in mind, we decided to make our bar menu more bar-food-oriented, beginning with a special burger served only at the bar. House-made sesame seed bun, Virginia grass fed beef, house pickles, special sauce, cheddar, and bacon fat fries. We’re starting with epic burgers, but it won’t end there. Stay tuned for what comes next.

In the meantime, keep fighting the good fight and eating the good burgers.

—Matt

~Sic Semper Tyrannis~

~Illegitimi non Carborundum~