A new restaurant on Boston’s historic Freedom Trail debuted over the weekend, complete with a house rum, tons of mac and cheese, and “dunkable clam doughnuts.” Sons of Boston adopts the same rebellious spirit that runs through Boston’s revolutionary history (note the restaurant’s abbreviation: S.O.B.), complete with cheeky wall art and an open layout conducive to mingling.
Sons of Boston (19 Union St., Downtown Boston) took over the Tap Trailhouse space after the Boston Nightlife Ventures restaurant group shifted focus to its other holdings in March of this year. In the Tap’s stead, co-owners Aaron Sells and David O’Connor took up the charge to renovate the space and create Sons of Boston, with chef Kathryn Mccoart in charge in the kitchen, Tim Moynihan running operations, and Danielle Daigle in management.
For food, Sons of Boston offers some American and New England classics, from clam chowder and chicken wings to Buffalo chicken dip and short rib sliders.
Beyond appetizers, there are flatbreads and salads, and for main courses, fish and chips, steak frites, a lobster roll, and an “SOB burger,” plus a kids menu.
There’s also an entire section of the menu dedicated to customizable mac and cheese. With a cheese sauce including asiago, cheddar, manchego, gouda, and parmesan, add-ons include lobster, braised short rib, truffle oil, veggies, caramelized onions, broccoli, bacon, and additional cheese, among several other options.
For dessert, Sons of Boston offers an ice cream sandwich or a deep-fried Boston cream doughnut topped with ice cream and hot fudge.
Sons of Boston has its own house rum, which appears in several cocktails on the menu, including a “treasonous mojito,” rum punch, and the restaurant’s take on a dark n’ stormy. There are margaritas, sangria, draft beers, and wines as well. The restaurant currently operates seven days a week from 5 p.m. to 2 a.m., according to Facebook.