RAW BAR

OYSTERS OF THE DAY ½ doz.   15

SHRIMP COCKTAIL   3 ea

P.W.’S LITTLE NECK CLAMS ½ doz.   11

STARTERS

MIXED GREENS • garlic croutons, house vinaigrette   7

BEER CHEESE • daily selection, house mustard, murphey’s jam

SANDWICHES & SUCH

Sandwiches served with house made pickles and chips

 PULLED PORK •  bbq sauce, old school coleslaw, chips, sesame bun    10

PBR PEARL HOT DOGS   • pickled mustard seeds, red onion, Martin’s potato bun

SINGLE DOG 5

TWO DOGS  9

GRILLED CHEESE AND TOMATO  •  wicked good cheese, red onion, brioche  10

PULLED PORK NACHOS   •  pulled pork, gouda sauce, green onion   12

 FLATBREAD OF THE DAY •  market

THURSDAY AND FRIDAY NIGHTS,  10 PM – 1 AM

BOWLS TO FACES

FEATURING

CHOPSTICKS

Roasted Chicken, Carrots, Wakame, Sesame Pea Greens, Pickled Fiddleheads, Peas, Scallions

NUNCHUCKS

Pork Belly, Red Peppers, Charred Bok Choy, Spicy Soy, Pickled Bean Sprouts, Poached Egg, Sriracha Oil

A comforting feeling

October 12, 2011 | By Devra First, Globe Staff

Life is sweet. Life breaks your heart.

Since they met a decade ago, James Ludwig and Sarah Murnane have dreamed of opening their own restaurant. Parents of two, they’ve long worked in the industry, Ludwig at establishments such as the B-Side Lounge and East Coast Grill, Murnane at Daedalus, the Independent, the Thirsty Scholar, and more. This would be their year. They leased a space in Kendall Square and in February began construction. They named the restaurant Abigail’s, after their oldest daughter.

Then, in May, Ludwig suddenly “keeled over,’’ Murnane says by phone. Rushed to the hospital, he was diagnosed with aortic dissection, bleeding of the aorta generally caused by a tear in the inner wall. On his 36th birthday, he went in for surgery. He almost died. When he woke up, he was paralyzed from the chest down.

Read entire article….

STICKY TOFFEE DATE PUDDING   •  Toscanini’s sweet cream ice cream   7

FLOURLESS CHOCOLATE NEMESIS CAKE •  raspberry port sauce,  Toscanini’s sour cream ice cream  7

SWEET RICOTTA PIE • dark chocolate ganache, toasted hazelnuts   7

SORBET OF THE DAY  7

Sandwiches served with choice of mixed greens or house cut fries.

Add Gouda Fries to sandwich $3

ROASTED CHICKEN RACHEL• coleslaw, russian dressing, swiss cheese, New York rye  12

BLACK BEAN VEGGIE BURGER • queso fresco, smashed avocado, mango salsa, crispy plantains  12

HOUSE SMOKED PULLED PORK • bbq sauce, coleslaw   10

FRESH GROUND BURGER • grilled onion, American cheese, iceberg lettuce, special sauce, soft potato bun   9
Double Down +4

CRISPY PORK BELLY • spring chi, pickled bean sprouts, korean bbq aioli  12

HOUSE SMOKED BRISKET  • bbq sauce, fried egg, american cheese, sauteed peppers and onions   12

SPRING PEA RISOTTO •  green garlic, fresh ricotta, lemon zest  half  9/ full  16

PAPARDELLE • morels, favas, asparagus, light cream sauce  19

SHRIMP SPAGHETTINI • leeks, peas, white wine, herb fine butter, chili flake  21

GRILLED FLATBREAD OF THE DAY • market

RAW BAR

OYSTERS OF THE DAY ½ doz.   15

SHRIMP COCKTAIL 3 ea

P.W.’S LITTLE NECK CLAMS ½ doz.   11

SMALL PLATES & SALADS

GRIDDLED BANANA BREAD • bourbon whipped cream, candied pecans, fruit   9

BBQ OYSTERS  •  fresh shucked oysters, bacon, bbq sauce, herb butter  15

SMOKED  BBQ WINGS  •  house made bbq sauce  10

BLT WEDGE SALAD  •  bacon, iceberg lettuce, cherry tomatoes, sherry bacon dressing   9

GREEK YOGURT PARFAIT  •  house made granola, fruit, local honey  9

GRILLED ASPARAGUS SALAD  •  Eva’s spring mix, radish, parmesan, farm egg, lemon-chive vinaigrette  12

ALCAPURRIAS   •  yucca, plantain, seasoned beef, green chili sauce  6

MEMPHIS STYLE DRY RUBBED RIBS

single bone  3          half rack  15        full rack   27

ENTREES

BBQ’D STEAK TIPS & EGGS  •  2 eggs, garlicky greens, home fries, grilled baguette  15

ZUCCHINI “NO PASTA” LASAGNE  •  sunny egg, fennel sausage ragu, fresh mozzarella, bitter greens salad, grilled baguette   13

CRISPY PORK BELLY BINNEY   •  home fries, herbed hollandaise, english muffin  14

STRAWBERRY-RHUBARB CREPES   •  saba, mascarpone, mint, powdered sugar  12

HOUSE SMOKED BRISKET & EGGS  •  sliced brisket, 2 eggs, bbq sauce, home fries  14

PULLED PORK HASH • garlicky greens, two eggs, english muffin, watermelon  12

BRUNCH SKILLET • tomato, smoked onion, sweet peppers, potatoes, 2 eggs, Gouda, grilled baguette  12

HOUSE CURED SALMON • chive cream cheese, toasted bagel, hard boiled egg, capers, red onion, tomato  14

 WINDSOR SANDWICH •housed smoked pork shoulder, sunny egg, american cheese, special sauce, english muffin with home fries or salad   11

AVOCADO-TOMATO OMELETTE •  scallion, queso fresco, mixed greens  11

BRUNCH BURGER • bacon, sunny egg, american cheese, special sauce, lettuce, soft potato bun  11    Double Down  + $4

FLATBREAD OF THE DAY•   please ask your server

SIDES

House Cured Bacon  6

Garlicky Greens  5

Single Rib  3

Pulled Pork Hash  6

Single Egg  1.5

Toasted Bagel, Chive cream Cheese  3

Watermelon  3

English Muffin  2

House cured Bacon  6

Smoked Home Fries  4

House Made Granola  4

Greek Yogurt, Local Honey  5

Toast  2

Fruit Cup  6

Abigails Restaurant

“There’s a choking, muggy heat still gripping the city.

Your air conditioner has done all it can to cool your core body temp.

Time to call in the cavalry. And by cavalry, we’re of course referring to boozy slushies.

Take a gander at Abigail’s, Kendall Square’s newest neighborhood bastion for rabble-rousing, slushies and Gouda Fries, opening for dinner Friday.”

Read Entire Article…

“When we last tuned in to our onetime cover boy, Jason Lord was a classic new-gen young chef preparing to leave East Coast Grill after eight years in the nest. He moved over to South End Formaggio, until begged by his father-in-law, Sari Abul-Jubein, to shoulder command and control of the kitchen of Casablanca. “I’m stubborn as hell. Put more work in front of me, and I’ll do it,” Lord says. Good for him. In the last month, he’s welcomed a first daughter and given birth to another full-time obsession, the soon-to-open restaurant Abigail’s (291 Third Street, Cambridge, 617.945.9086), where he’s serving as chef de cuisine. We think opening a first restaurant with a first baby at home is a little like giving birth to conjoined twins.”

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When we first visited Abigail’s Facebook page, we were confused. The restaurant’s named after the owners’ “first love,” Abigail. We initially envisioned a watering hole for heartbroken teens. But after hanging up from chef-owner James Ludwig (late of B-Side Lounge), we’re told it’s going to be an ingredient-driven, “blue-collar bistro,” a term Ludwig says he often used at B-Side. More straight ahead.

Read Entire Article…