Boston Restaurant Alumni Debut Deadhorse Hill in Worcester Tomorrow

A new restaurant opening in Worcester on Friday, May 6 will bring some classic New England fare and an innovative touch to the dining scene in Central Mass. Veterans Jared Forman and Sean Woods — who have worked at Strip-T's, Ribelle, Craigie on Main, and more — will debut Deadhorse Hill (stylized as deadhorse hill) at 281 Main St., according to a release. Their business partner Albert LaValley is also involved.

This project has been in the works for more than a year, and the team did a preview pop-up a while back, as previously reported. Now that it's ready to go, Forman will serve as executive chef with a menu featuring both small plates and larger entrees, large-format dishes like a giant ribeye, and sides and desserts. Specific items include Southern fried chicken thighs with honey and hot sauce; a gingery Cantonese-style soft shell crab; a grilled pork chop; and a sourdough brioche doughnut for dessert.

The large cocktail menu by Woods includes drinks like the "four minute mile," made with sherry, Carpano Antica, bitters, and citrus, as well as a My Cousin Vinny cocktail called "I shot the clerk? I shot the clerk?" and made with Cynar, Pastbuilding Kina-Kina, and lemon oil. Julia Auger (from Giulia in Cambridge) consulted on development of restaurant's wine program, and the beer list will feature items from a number of New England craft breweries.

The restaurant will open first, with dinner service Tuesday through Saturday from 5 to 11 p.m., and the adjoining Deadhorse Hill Cafe will follow within the next few weeks and will be open on weekdays serving fresh pastries, sandwiches, coffees, and teas from 7 a.m. to 3 p.m. (Another brand new Worcester restaurant, Lock 50, also includes a cafe portion.)

CORRECTION: The piece has been updated to reflect that Julia Auger consulted on the wine program; she is not working at the restaurant.