Brace yourselves people, one of our favorite eateries in Harvard Square recently added a few new menu items to their repertoire and they’re definitely worth checking out.
We lahv Russell House Tavern which, unlike the average tavern, has a classy interior, a seasonally inspired menu of artisanal fare and a craft cocktail list that’ll keep you there for hours. So basically not your average tavern at all. But it is casual and it is the perfect go-to when it comes to whatever it is you’re looking for on any given night, whether it be date night, group night, drinks and apps or a four-course affair. You’ll find familiar favorites like burgers and pizzas and then the more out-there options made from interesting ingredients, none of which come out looking half as scary as they may sound to your less adventurous friends.
First order of business — cocktails obvs. The City Of Eternal Spring has my name written all over it, made with Rosangel Tequila, St. Germaine, Meletti Amaro, Lemon, Grapefruit Bitters. Smooth, with just a touch of spring break
Falling under the “not new, but I still love them!” category…
Sonya Rose Lobster Slider’s
with Pickled Verril Farms Rhubarb and Red Cress on Buttery Brioche.
Archer Farms Beef Tongue Meatballs
served in a Roasted Tomato sauce topped with Melted Robiola and Sage
Honey Roasted Brussels Sprouts
mixed with Heirloom Apple, Calabrian Chili Oil (usually this dish is served with Warm Buratta but they were out of it on this particular evening so they decided to substitute with bacon instead. The combination was pretty spectacular, as is the original version)
And now, making their debut, allow me to introduce some newbies to the roster…
Archer Farm’s Oxtail Pierogi
served with sides of Spiced Yogurt and Bou-Rye Apple Sauce
Citrus & Juniper Cured Gravlax
topped with Rye Crumbs, Pickled Grapes and Creme Fraiche
Seared Rachel Rose Scallops
atop Braised Borlotti Beans & Pork Belly, Brown Bread and a Green Herb Pistou
Continue to work your way down the menu and you’ll find yourself noshing on plates of chicken liver pate, flat breads topped with duck confit and stinky cheese, fois gras, and blood orange bone marrow; like I said — not your average tavern. Chef Michael Scelfo clearly isn’t messing around; he’s turned this two-floor gastropub into a full on gateway drug for offal, making it easy to convince even the pickiest eater that they love beef tongue (trust me, I’ve tried it once or twice).
The newest additions to the menu give us another reason to stop in for a bite next time were perusing the shops in the area, and if these are any indication of the direction this place is headed then we can’t wait to see what Scelfo has in store for the Spring and Summer seasons.
Russell House Tavern
14 JFK St.