Friday, August 29, 2014
Eat @ Kendall: Cambridge Brewing Company
Kendall Square has come a long way in the past 25 years. The same holds true for Cambridge Brewing Company, aka. CBC, which opened its doors in 1989 as the city's first brewpub. Today, CBC and its crack team (founder Phil "Brewdaddy" Bannatyne, master brewer Will Meyers, head brewer Jay Sullivan, and executive chef David Drew) are hailed by foodies and ale lovers alike as artisans who specialize in fresh, locally sourced fare and unique brewing techniques.
As a brew pub, CBC offers customary items such as burgers, club sandwiches and Caesar salads. Unlike many saloons, CBC’s food does not take a back seat to the fine libations. Whether serving up fresh Summer Salad with sweet local corn and basil accented by Hefeweizen Vinaigrette dressing, or plating Carrot and Chick Pea Fritters alongside beet Tzatziki and a herb and wheat salad, Chef Drew brings serious seasonal pizzazz to the menu.
The fun does not stop at starters. Entrees like Spicy Lamb Meatballs with grilled fennel and golden raisin bread and a range of pizzas (such as Lobster and Chorizo pie with native corn, charred poblanos and sweet cherry tomatoes or Peach and Serrano Ham pie topped with “honey whipped fresh cheese,” hazelnut and pickled shallots ) showcase a significant level of talent and creativity. There's also an astonishing array of sandwiches, including the “Fried House Mozzarella Ciabatta” with ratatouille and pesto and the “Chili Dusted Grass Fed Beef Sub” adorned with truffle aioli, caramelized onions, arugula, and peach salsa.
Foodies may love CBC’s fare, but brewmeisters adore the hand crafted libations that Meyers and Sullivan cook up year after year. And we do mean crafted. CBC's prominence in its industry is derived from careful attention to detail, single batch brewing and the type of creativity that, in their own words, “push[es] the boundaries of brewing” through creations like bourbon barrel-aged imperial stout and use of the “first true solera system in the United States for beer” (Solera is a processed uses to age wine, vinegar or beer by mixing different ages of a liquid through a transfer from barrel-to-barrel until a unique blend is achieved.)
Imaginative beer making is a long-standing tradition at CBC, dating back to the days of former Master Brewer Darryl Goss, who helped put CBC on the map in the 1990s as the first American brewer recognized for crafting a Belgium-styled beer (“Tripel Threat.”) Considering the current popularity of the “Ice Bucket” challenge, it's worth noting that CBC donates a portion of the sales of a beer named after Goss, who tragically passed away in 2012 following a long fight with Amyotrophic Lateral Sclerosis, to the ALS Foundation.
For more information, visit the Cambridge Brewing Company for more information about one of Kendall Square's original standards of excellence.