Bill Fogarty makes his own ketchup. The chef and owner of Beverly's Kitchen Table respects Heinz 57, and while his flavor profile remains true to what is considered the gold standard of that seasoning, he is adamant about it. But more importantly, we are also committed to serving vibrant, delicious food that is minimally processed, locally sourced, and sustainably raised. The same attention to detail runs throughout the menu, whether you're stopping by the bar to order bacon nachos and a craft cocktail or looking for a succulent roast chicken dinner.
Yes, I mentioned bacon nachos. Those words alone should be enough to prompt just about anyone to head directly to Beverly. Naturally, the dish starts with chips, cut from locally made tortillas and fried in-house. Or maybe the dish actually begins with chunks of smoky bacon, made in-house by the chef from heirloom pork belly. The cheese topping is gilded with lilies, a house-made blend of cheddar and Mexican cheese. The chef's signature Jalapeno Chili Garlic Crisp adds some heat throughout. Thin slices of garlic, jalapenos and shallots are deep-fried, tossed with pepitas for extra crunch, and seasoned with avocado cilantro crema. There are two sizes: solo (for one person) and mucho (for sharing). Paired with a salad, it becomes a great meal.
Greens & Things starts with a mix of local leaves from Iron Ox Farm or New Entry, Tufts University's farm incubator near the airfield where the chef regularly collaborates, with shaved carrots and radishes, a light, Top with bright champagne lemon vinaigrette. .
Another appetizer, duck and beet carpaccio, combines lush, smoky flavors with crunchy leafy flavors in one delicious dish. Fogarty begins preparing the ducks several days in advance. It's first cured for 24 hours in a mixture of salt, spices, shallots, garlic and onions, then poached in its own fat for several hours, then placed in the restaurant's smoker for another few hours. , it's time to bake it for service. The duck sits atop thinly sliced local beets, baby lettuce, and whipped goat cheese, then drizzles with port vinaigrette. A perfect contrast to the rich duck.
This smoker takes pride in many of the restaurant's dishes, adding flavorful flavors that are never overpowering. Fans of Mr. Fogerty's previous restaurant, Scratch, in Salem may remember that the chef had a sure hand in the art of smoking and grilling. His small applewood smoker processes everything from bacon to onions for the smoked onion juice that goes with KT Steak and Potatoes, a Fogarty-style steak frites. Instead of a whole steak, the chef uses char-grilled steak tips, marinates them in a homemade sauce made with coconut aminos (a salty and savory alternative to soy sauce), and garnishes them with fresh herbs. The marinade contains no sugar (the chef is diabetic himself, so he purposely refrains from unnecessary sugar while still enhancing flavor).
Great care is taken throughout the allergy friendly menu, for example pepitas are used instead of nuts and other allergens are avoided unless they disrupt the overall balance of the dish. As with the rest of the menu, you won't notice that the sugar is missing. These moist, flavorful chips are paired with Maine baby potatoes, which are cooked, mashed, and fried for crispy edges, and butter-seared cabbage without sacrificing umami. This dish celebrates hints of the classic New England steak, but subtly elevates it.
The steak chips, like all the meats on the menu, are made from humanely raised animals and will be available soon after the restaurant opens in August 2023, including garlic-soaked half chicken and herb-studded roasted chicken. This is a dish that became popular. Chef removes all meat. Preserve the bones and drumsticks to make them easier to eat. The most indulgent main mashed potatoes made with cream, milk and butter, topped with our chef's signature bacon herb butter. Mashed potatoes can be a meal in and of themselves.
Desserts change depending on the season. Recent offerings include the mango galette (an open-faced tart with an airy crust) and the name, which mimics a bourbon-based cocktail with cherry notes and plenty of spirit. It included an “Old Fashioned” flourless chocolate cake. .
Speaking of spirits, the cocktail list showcases creative ways to drink them using local ingredients. For example, the strangely delicious Beat the Heat. A gimlet of gin is playfully twirled on the ear, served with sweet, earthy beet juice and refreshing green apple. This is the perfect pre-theatre cocktail, and Kitchen Table is working on a partnership with the Cabot Theater and North Shore Music Theater just down the street. The ordering system also has a button to indicate if someone is in a hurry to get to a show, ensuring everything is served in a timely manner. And if you flash your ticket, you're guaranteed to get some kind of treat. Although the program is evolving, Fogarty wants to support local art as much as she wants to support local farms. and luxurious scratch-made meals.
392 Cabot St., Beverly, 978-720-8930, kitchentablebeverly.com