You know what’s great...
When you read a menu with the words “Big Ass Bone-In Ribeye” on it.
That’s what’s great.
Tuck a napkin in your collar for Merrill & Co., a new South End outpost of red meat, smoked chowder and beer-topped cocktails from the JM Curley folks, now open.
This could be a wholesome soda jerk joint straight out of Happy Days. But it’s not. It’s your new go-to dinner spot with rows of swiveling leather stools, long high-top tables and an enormous vintage sign proclaiming “SODAS.”
Find a stool under its neon glory and take a crack at the ’Gansett 75, which is what happens when you encase gin and lemon in a collins glass and top it off with Narragansett. As the name suggests.
Soon, you’re among allies at a communal table with shareable plates of varying proportions. Like fried chicken in a 24-hour sweet-tea brine (sharing advisory: maybe) and that 32-ounce Big Ass Bone-In Ribeye with beef butter (sharing advisory: strongly encouraged).
And save room for... next week. That’s when they start rolling out a dessert program of homemade pies and fudge.
Just when you thought they wouldn’t have fudge.
When you read a menu with the words “Big Ass Bone-In Ribeye” on it.
That’s what’s great.
Tuck a napkin in your collar for Merrill & Co., a new South End outpost of red meat, smoked chowder and beer-topped cocktails from the JM Curley folks, now open.
This could be a wholesome soda jerk joint straight out of Happy Days. But it’s not. It’s your new go-to dinner spot with rows of swiveling leather stools, long high-top tables and an enormous vintage sign proclaiming “SODAS.”
Find a stool under its neon glory and take a crack at the ’Gansett 75, which is what happens when you encase gin and lemon in a collins glass and top it off with Narragansett. As the name suggests.
Soon, you’re among allies at a communal table with shareable plates of varying proportions. Like fried chicken in a 24-hour sweet-tea brine (sharing advisory: maybe) and that 32-ounce Big Ass Bone-In Ribeye with beef butter (sharing advisory: strongly encouraged).
And save room for... next week. That’s when they start rolling out a dessert program of homemade pies and fudge.
Just when you thought they wouldn’t have fudge.
