New Cambridge Restaurant Fallow Kin Opens in Boston Area | Eater Boston

"One of the most anticipated fall openings in Greater Boston, this ambitious, vegetable-centered (but not vegetarian) restaurant opened October 20 in the former Craigie on Main space, with chef Marcos Sanchez (formerly of Tasting Counter) helming a seasonally driven kitchen dedicated to New England sourcing and an ultimate goal of zero waste—the “fallow” ethos of renewal and sustainability in practice. The experience spans a roughly ten-seat chef’s counter offering a frequently changing seven-course tasting menu ($150, with optional beverage pairings at $85 or $65 nonalcoholic); a more casual, first-come bar where by-products from the counter fuel a zero-waste menu (including a wagyu-and-mycelium burger using Vermont’s Morgan Brook Farm beef, cider-braised halibut with fermented barley, chorizo, apple, and maitake, and creamed kale with biscuits); and a main-dining a la carte lineup of larger shareables like a rib-eye from Morgan Brook Farm with mojo verde and tallow butter, chicken from Featherbrook Farms, and steamed cod with smoked onion cream and fermented kumquat. Bread and pasta lean local—sourdough made with wheat from Massachusetts-based Whistle’s Farm, lemon spaghetti with clams and seaweed, and cavatelli with duck merguez—while vegetables take center stage, from smoky cabbage (also appearing in seaweed broth with chicken skin) and sunchoke to the FK chopped salad rich with pickles and ferments, plus creamed kale with Vermont cheddar. A bright, open kitchen, cozy bar stools designed for lingering, and shelves lined with jars of ferments keep the focus squarely on craft and comfort." - Tanya Edwards