Fallow Kin comes from Conor Dennehy and Danielle Ayer of Talulla, working with chef Marcos Sanchez, previously of Tasting Counter, Gray's Hall, and Tres Gatos. The restaurant is built around vegetables and sourcing from local farms, including named-farm ingredients like Feather Brook Farms chicken, grown out of a stated commitment to sustainable agriculture.
The a la carte menu runs through pasta, vegetables, seafood, and meat, with dishes like Venison Tartare with dijonnaise and fried oyster, Lamb Tongue with heirloom polenta and fennel salsa verde, and a squid ink Spaghetti with oyster, Maine uni, and saffron. A separate Chef's Counter offers a seven-course tasting that includes Carrot Tartare with horseradish froyo and Candy Roaster Squash with long beans and Maine mussels. The cocktail program incorporates house-made ferments alongside local fruits and vegetables.
The space, formerly home to Craigie on Main, has been reworked into a bright, white-lit room with blonde wood seating and a cleaner, more modern feel than its predecessor.
The a la carte menu runs through pasta, vegetables, seafood, and meat, with dishes like Venison Tartare with dijonnaise and fried oyster, Lamb Tongue with heirloom polenta and fennel salsa verde, and a squid ink Spaghetti with oyster, Maine uni, and saffron. A separate Chef's Counter offers a seven-course tasting that includes Carrot Tartare with horseradish froyo and Candy Roaster Squash with long beans and Maine mussels. The cocktail program incorporates house-made ferments alongside local fruits and vegetables.
The space, formerly home to Craigie on Main, has been reworked into a bright, white-lit room with blonde wood seating and a cleaner, more modern feel than its predecessor.