Chef Adam Dulye; photo from Monk’s Kettle.
The new chef at ~MONK’S KETTLE~, Adam Dulye, has rolled out his new menu. And boy, it’s extensive and ambitious (see for yourself), but also sounds very delicious. It includes gastro-pubby dishes like buttermilk-fried rabbit, house sauerkraut, and apple mostarda ($15); and trotter and tail cakes, espelette aioli, and horseradish ($11); while other dishes spin more restaurant-y, like toasted farro, braised endive, spiced winter squash, and red onion ($17); and three-day-ale bricked chicken, cranberry beans, and harissa ($19). There’s a range of prices and options, from the pretzel for $4.50, to a burger for $13, and duck confit and sweetbreads clocking in at $25, or seared diver scallops for $27 (for those who want a higher-end meal and don’t mind the tariff). The menu is served from noon-1am daily.