They've kept it secret until now — experimenting with dishes until the very end, and scrapping hush puppies at the last minute — but here's a copy. It's small but powerful: There's baked crab spread (pictured below), uni french bread, bone-in ribeye with beef butter, egg creams, and lots of sherry. The South End restaurant opened last night.
See the full menu here.
Menu training with Chef Cheek. pic.twitter.com/sSQoBHVMWi— Merrill & Co. (@MerrillAndCo) March 2, 2014