The Kendall Square restaurant revolution continues…last week I checked out Firebrand Saints, another recent addition to the ‘hood. It’s a fun place! The best part is that the walls are covered with graffiti and technology art installations (giving them ultimate hipster cred). The projections and screens are mesmerizing and immediately grab your attention; I found myself staring in awe for like 10 minutes upon being seated. And they have pitchers of beer! They’re kind of pricey, though — pbr is $14 (hipster cred slightly diminished).
Once I stopped staring at the pixelated LCD screens and took a look at the menu, I became fixated on the steak tartare “burger” on toasted brioche. The lamb burger and fried haddock sandwich also looked great, but this was just too intriguing not to order. So I did, and this happened:WTF! Is that a quail eggshell? Do I remove it before eating? Do I EAT it? No. Right? I think I saw this on Iron Chef. This is not Iron Chef. This is a neighborhood bar and burger joint. Is that frisee? I love frisee. FRISEE! Back to the egg. I’ll just pour it out on top. Ok? Ok.
The burger tasted excellent (sans shell, of course). It just seems out of place because the rest of the menu is modest in terms of crazy culinary techniques. Is this even considered crazy culinary technique? I need to be schooled on eggshells apparently. Can someone explain this to me?
Cambridge, MA 02142