As is the tradition for Eater theme weeks, a number of chefs and bartenders around town are offering special dishes and drinks this week in celebration of The Five Days of Meat. Chefs were asked to create a "Ménage à Meat" dish that incorporates at least three different animals, while bartenders were asked to create a drink involving at least one type of meat. Check out what's available, and give it all a try before the week ends.
Ménage à Meat Dishes
Chris Coombs is offering Porterhouse Palooza, a trio of porterhouse beef (32 ounces), veal (14 ounces), and pork (10 ounces) that serves four to six people. "This is the sexiest ménage à meat I can think of," writes Coombs. $199, available all week. He's also offering an appetizer, Braised Pork Belly with veal cheek croquettes, crispy beef tongue pastrami, black garlic puree, shaved radish, and pickled corn. $15.
Matt Foley is offering Filet au Foie: house-made bacon-wrapped beef tenderloin, foie gras emulsion, mashed potatoes. $31, available for dinner.
Moody's Delicatessen & Provisions
Joshua Smith is offering Dave's Meat Stack: house-made bologna, thinly-sliced smoked ham, and a fried egg on toasted sourdough with melted gruyere cheese and honey mustard. "A celebration of the wonderful deli meats Dave creates — with an egg on top, because eggs make everything more awesome," writes Smith. $10, available all day 7 a.m. to 7 p.m. this Tuesday through Friday.
The Salty Pig
Kevin O'Donnell and Michael Lombardi are offering Summer Legume Salad: prosciutto, mixed fresh beans, mint, and crispy lamb sweetbreads with a pearà dressing (bone marrow, parmesan, black pepper). "Our inspiration was to create a dish that first of all wasn't too heavy or too funky and that people would actually want to come to The Salty Pig to order," write O'Donnell and Lombardi. "We chose a dish that combined a couple of classic flavor profiles like lamb and mint, peas and prosciutto, and we dressed the salad with a traditional Venetian dressing called "pearà" which is typically made with rendered bone marrow and a touch of beef broth with parmesan, black pepper, and breadcrumbs. $12, available for dinner.
Savvor Restaurant and Lounge
Carey Dobies is offering Chickens and Waffle: Duck confit, pan-fried Cornish game hen, and buttermilk-poached chicken with a brown sugar waffle and pickled habanero maple syrup. $27, available as a blackboard special this weekend only (July 12-13). 10% discount if you mention seeing it here on Eater.
Matt Gaudet is offering Seared Caulfat-Wrapped Oxtail and Tuna Roulade with a ragout of beef heart, smoked Burgundy snails, guanciale, English peas, and suet-braised beets over a sweet sherry chicken liver cream and a bone marrow, parmesan, & onion broth, with candied citrus zest, pea greens, crispy radish slices, pickled shallots, and diced potatoes. $16, available Monday through Friday this week.
Whole Foods Charles River Plaza
Roger Belmonte and the Meat Team are offering Moroccan Beef Kefta Over Rice in the prepared foods section just for Friday, July 11. The grilled kabobs also include lamb and pork. "It's summer, and people are always looking for new things to throw on the grill. The aromatic kebobs are a big crowd pleaser at cook-outs and pair great with refreshing sides like tabouleh and summer salads. Our favorite way to eat them is over rice!" $10 per plate, available from the prepared foods team (made to order) between 11 a.m. and 7 p.m. on Friday, July 11.
Sam Treadway is offering Green Peas and Ham: 1.5 oz Corsair Wry Moon White Whiskey, 0.5 oz pea pod syrup, 0.5 oz fresh lemon juice, 0.5 oz Salers apertif, 2 dashes of ham tincture. (The pea pod syrup is 16 ounces of simple syrup with 10 pea pods, one teaspoon of sea salt, and a teaspoon of fresh cracked black pepper; blended and strained.) All ingredients are shaken with ice and double strained into a chilled coupe glass. Garnished with a pea greens (or a bag of potato chips). "Peas and ham taste good together," writes Treadway. $12, available all week.
Try the BLT: vodka, tomato water, and lettuce-wrapped bacon garnish. $12.