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Puritan & Co {SNAPSHOT}

May 20, 2013 by Jennifer Che 1 Comment

This is a {Snapshot} of Puritan & Co. The original, detailed post about the restaurant as a whole is here.Bryan and I stopped by Puritan & Co. for the first time this year. We’d visited it a few times last winter, but it somehow fell off our radars for the first half of this year. Even though Will Gilson wasn’t in the house (he was at the Nantucket Wine Festival all weekend), the rest of the staff held down the fort admirably in his absence. Service was great, the food was all very good, and we walked away wondering, “why don’t we come here more often?”
_DSC2103
We started with the citrus marinated scallop (as an amuse bouche), and it was fantastic. The scallop was so sweet, and everything just came together very nicely in that tiny bite. I really was wishing I had actually ordered the appetizer portion of that dish.Maybe next time.
PuritanRunnyEgg
We had a lovely starter soup that consisted of smoked pork belly, various beans, and a puree made out of . . . ramps perhaps? Alas, I cannot remember. I should have taken notes, but I did not. In any event, it was very, very good. We polished the whole thing off quite quickly. Of course, it was lovely to break that egg open and mix the yolk around with all the other flavorful elements of the dish.
_DSC2104
We also tried a Crispy Pig’s Head Torchon, which is made by mixing and rolling together various parts of a pig’s head (organs are removed!) such as the cheeks, skin, etc. It was a tad rich for me, but Bryan enjoyed it quite a bit.
_DSC2109 Black Pepper Pasta ($17) with dandelion greens, guanciale, and spring garlic was absolutely fantastic. I loved the bitterness of the dandelion greens (my first time trying it!) and the pungent “bite” from the garlic. The freshly made pasta was lovely as well. I would most definitely order this dish again. _DSC2111
We were flabbergasted at how “rare” the lamb was cooked (a very, very good thing) in our entree, called Lamb Three Way. It consisted of lamb belly, lamb loin, and I can’t remember the third one, maybe lamb tenderloin? The entire dish was incredibly tender and not too gamey at all. I’m going to hazard a guess that it’s American lamb, which has a much milder taste than New Zealand or Australian lamb. Overall, the dish was excellent, with a lovely balance of flavors from fresh, seasonal spring vegetables.If I go back, I definitely want to order more of that citrus cured scallop, as well as the pasta.

Gosh, I love spring ingredients.

Related Posts
Puritan & Co.
Garden at the Cellar
Cooking Class with Will Gilson
Tomato Vine Tasting Tour with Will Gilson

Puritan & Co.
1166 Cambridge St
Cambridge, MA
Puritan & Company on Urbanspoon

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Cambridge, Inman Square, Restaurant, Review Tagged With: American, New American

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Comments

  1. tammy says

    May 22, 2013 at 11:51 am

    I am now putting this at the top of my list of places to try! holy cow, that all looks amazing.

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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