Chorizo Scotch Quail Eggs Could Be in Your Mouth This Wednesday at River Bar

Assembly Row's getting a little more food-filled this Wednesday, November 12, when River Bar officially opens its doors (and its gigantic patio), according to a press release. As previously reported, this is the latest establishment from Somerville restaurateur Ken Kelly, who is also behind Brass Union, Saloon, Foundry on Elm, and more.

Patrick Gilmartin, a Rialto alum and co-owner of the dearly departed Staff Meal food truck, is in the kitchen combining his versions of truck food and fine dining, resulting in a menu bursting with items like corned beef and cabbage dumplings (with a rye dipping sauce), the aforementioned chorizo scotch quail eggs, house-made Chinese sausage subs, and chicken and brie terrine. Boston Magazine has a look at the full menu.

Gilmartin previously told Eater:

"Whenever I do any menu, it comes from a place of "What do I want to eat for myself?" I figure if it seems good to me, it’s probably going to seem good to other people as well. My philosophy has always been what I like to think of as gourmet junk food. Kind of a mixture of fine dining French food and take-out Chinese, really just highlighting various ingredients that I like and finding ways to use them."

The restaurant will serve lunch on weekdays (11 a.m. to 3 p.m.) and brunch on weekends (10 a.m. to 3 p.m.), as well as dinner every night (5 p.m. to 11 p.m.) and a late-night menu until 12:45 a.m.

River Bar
661 Assembly Row, Somerville
(617) 616-5561