Church never (ever) fails to impress, and this year’s Spring menu is no exception. We love everything about Church from its brunch, to its church-themed menu, to Chef Jon’s love for all things local, and how its totally off the beaten path. That’s why it was the first location to come to mind when Jacki and I were planning this month’s Mystery Meet. We both agreed, without any debate whatsoever, that (1) we needed to have that mushroom canelone again and (2) other people needed to experience the goodness.
We realize the clues might have been a little easy this time around for those of you who have been to Church before. “Baby Jesus,” duh. We were hoping that the people who hadn’t heard of Church would look at this list and be like “whaaa..?” — and there were definitely a few so we can consider that a success.
Death – “with this cocktail we have death dressed in velvet, walked her down the cobbled streets of Toledo, where she to this day dances, with the “le fee verte,” locked in a perpetually effervescent prison. This key is yours now.” <– this is why we love Church. If I remember correctly Death has Absynthe and St. Germain in it.
Greed – Hendrick’s gin, St. Germain, diced cucumber, a pinch of white pepper, and a salted cucumber to garnish
And now for the food (!!) ….
1st Course: Duck Confit Spring Rolls – napa cabbage, bok choy, apricot IPA chutney. The IPA gave the chutney a unique bitter flavor which cut through the richness of the duck perfectly.
2nd Course: Country Fried Chicken & Buttermilk Honey Waffle with green garlic gravy. This is one of Church’s signature dishes, but was updated with the green garlic for spring. Definitely more of a savory version of chicken and waffles, the creamy sauce was soaked up by the waffle, and it helps break down the chicken so it literally melts in your mouth…omg.
3rd Course: Local Mushroom Canelone with watercress, fresh farm cheese, and green garlic pesto. Another very garlicky dish (which is perfectly fine w/ me), this was basically an American/farmy version of Italian canelone. The shell was a little crispy, and the fresh cheese melted over the mushrooms on the inside.
4th Course: George’s Bank Scallops with spring vegetable risotto and balsamic fennel vinaigrette. A couple takeaways here: little scallops are better than big scallops, peas in the spring rawk, fennel and balsamic should be paired together more often.
Thanks everyone for coming, we look forward to hosting more events in the future!
69 Kilmarnock St
Boston, MA 02215