Going Out

Photo Credit: Dan Watkins

By Kyle Wright

Ritzy burgers continue to pop up on menus all over the city, but Ten Tables chef Sean Callahan’s version, topped with bacon aioli and caramelized onion, has packed the Jamaica Plain spot since they started tackling bar bites in 2009. “We tried like 14 different recipes to get it perfect,” recalls owner Krista Kranyak. “I think we nailed it.” So it should come as no surprise that when she decided to diversify her brand 10 years and three Tables later, the new focus would be sandwiched between two buns. On the same block as her flagship restaurant, in the space that was once Bon Savor, Kranyak will launch Grass Fed in late February.

Think of it as an L.L. Bean response to Ten Tables’ Ralph Lauren luxury. The same quality endures, but Grass Fed is more rugged and casual. “I wanted to present this kind of food in a fast-food setting,” she says. “There’s a fad for it right now, but I’m focused on establishing legs and longevity.” She’s aiming to attract repeat eaters with a menu featuring endless combinations of locally sourced ground meats (ranging from grass-fed beef to organic turkey to fish) or veggie patties and house-made condiments. For gluten-free or low-carb diners, every option is available “in the grass,” or served on a bed of organic greens. And if you dislike burgers (sacrilege!), paninis and po’ boys showcase seafood or house-cured bacon. Callahan, who’ll oversee the kitchen, is even trying his hand at a hot dog.

A wine, beer and cordials license is in the works, promising small-batch brews, organic wines and spiked milkshakes. Inside, there’s a steel bar, gray oak floors and two counters: one for takeout and for dining-in on poutine and your patty of choice.

Noticeably absent from the menu is the beloved Ten Tables burger, but Kranyak seems convinced that fans will find something equally enticing on the menu here. And if they don’t, that dish awaits a few doors down.

Grass Fed
605 Centre St., Jamaica Plain | grassfedjp.com