Club Passim, the long-time folk music venue and nonprofit
that’s been supporting the local arts community in Cambridge for many years,
have finally launched an in-house food program. They’d been lucky to snag Chef
Brandon Arms to head this new kitchen. Until recently, Chef Arms headed the
kitchen at Garden at the Cellar in Cambridge.
I was quite pleasantly surprised by the food they are
offering. The food wasn’t just “really good for a live music venue”, it was
actually really good in its own right. The menu items aren’t just your typical
pub/bar fare, but Chef Brandon has created some fun, creative dishes that are
rather ambitious for a venue like this.
We started off with some Roasted brussels sprouts, country
ham, egg yolk puree, crispy potato ($7)
The brussels sprouts they used were smaller than usual, but a perfect bite size! I've never had them with egg yolk before, but this was a great alternative take on brussels sprouts.
Pork belly bun, asian pickles, jalapeno, cilantro, sweet soy
($5)
This was off-menu, but I really enjoyed the French Onion soup.