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Restaurants & Bars 3

Review: Abigail's in Kendall Square

bookdwarf | Aug 26, 201108:17 PM

My husband and I went to Abigail's on 3rd st. in Kendall Square with a friend this evening and had a really great evening-- it's exactly the sort of addition the neighborhood needs. Loved the decor. Husband thought the grout-work on the tile was really thoughtfully-chosen, and admired the steam-curved arch of wood that was artfully un-decorated.

Drinks: Nice beer & wine selection, and a short list of very well-thought-out cocktails. Mr. Grant was a Manhattan-like concoction including Rye, Amaro Meletti, and Carpano Antica Formula vermouth; a gin-St.Germaine-white wine mix was refreshing; and they had a fun gin-grapefruit highball with a salt rim that we liked as well.

For the actual food: Fried oysters came on their own shells, nestled in a spicy tartar sauce. Hot, delicious, light-- we nearly ordered another round. Panzanella was full of big flavorful tomatoes and basil and some nice mozzarella. The cucumber salad had tomatoes, too-- but not the same tomatoes as the panzanella, which I thought was interesting. They've obviously put some care into their choice of ingredients.

A corn bisque was deliciously flavored but lighter in texture than we expected a bisque to be. It was more of a corn broth, enhanced with a little cream. Actually kind of great, but sort of mismatch of expectations.

The burger was excellent. Not too huge, not too small. Cooked properly, juicy. I didn't much like the special house sauce, but that's just me not liking it, not it being bad.

The mussels were a little salty and one or two were slightly gritty, but certainly disappeared quickly, along with the bread and the Pernod-spiked broth.

We split a sweet ricotta tart for dessert, which was nicely flavored and had a good crust, but was also kind of dry. Not that we didn't eat every last crumb of it. But you know, have to nitpick. :)

Service was friendly and attentive- we could tell that more than one person was stepping up to make sure there were no holes in service and that everything was working to plan. The manager or maitre-d' helped bring out the food, which kind of made me smile, too: Glad to see the guy in the suit doing his share of schlepping and expediting and being a team player.

We'll definitely be back-- there's a lot more on the menu we want to try.

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