Bon Appetit's blog recently posted about Strip-T's in Watertown, which is perhaps the first time Bon Appetit has ever written about anything in Watertown. (Until now, the city's closest tie was a pet shop called Bone Appetite.) But when a chef de cuisine from Momofuku Ssam Bar ditches NYC to work at the family restaurant back home, people start to notice. The post reports that the restaurant's most popular dish prior to the return of the prodigal son was grilled salmon with rice and broccoli. Now Tim Maslow has introduced uber-hip items like Japanese eggplant banh mi and charred baby octopus.
A blurb in the Globe, review in the Phoenix, article in Wicked Local and Chowhound thread titled "Strip T's increasing funkiness" all chronicle the sometimes difficult transition. "The first two months, I was ready to kill myself," says Maslow's father.
· All in the Family: ex Momofuku chef takes the reigns at dad's lunch joint [BA]
· Strip T's increasing funkiness [Chowhound]
· Review: Strip T's [Boston Phoenix]
· Strip-T’s menu gets a delicious shake-up [Boston Globe]
· Watertown father and son work through restaurant revamp [Watertown TAB]