Kitchen Is Now Really, Really Into Local Seafood

When Kitchen opened in the South End just over three years ago, chef/owner Scott Herritt — who is also behind Marliave in Downtown Crossing and Grotto in Beacon Hill — intended to draw inspiration from historical recipes from centuries-old cookbooks. The opening menu had dishes like mock turtle soup, frogs' legs in a cayenne pepper sauce, and a Julia Child-inspired sole meunière. "I've been doing this for 25 years and many of these dishes I've never made," he told Eater at the time. "I call this my mid-life crisis of cooking."

Now, the restaurant is going through a bit of its own transformation, Boston Restaurant Talk reports. Herritt sent a message to the restaurant's mailing list announcing that today is the day Kitchen will "finalize its transformation into a local seafood restaurant."

On the menu, according to the email: four to six local oysters, local cod, mussels from Maine and Cape Cod, farm-raised shrimp from Massachusetts, and classic New England seafood dishes. "Sorry farm-raised Scottish salmon," he adds. "New England seafood tastes better." There will also be ever-changing chalkboard specials.

"I never thought a little beach shack in North Truro would change how I view seafood," writes Herritt.

Kitchen is open for dinner 5 p.m. to 10 p.m. Sunday through Wednesday and 5 p.m. to 10:30 p.m. Thursday through Saturday, and there is brunch on Saturdays and Sundays from 11 a.m. to 3 p.m.