Cuba with Dad

Cuba with Dad

My parents were visiting us over the Thanksgiving long weekend and my father Walter mentioned that Americans are now able to travel to Cuba and that he wanted to go.  He noted that my mother Carolyn had no interest in going.  I immediately chimed in that I would be happy to go with him.  My

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Death of a pig (part 7) Ham

Death of a pig (part 7) Ham

After two plus weeks in brine and 14 hours in the smoker Hoosier’s American Style Smoked Hams are done and they are beautiful; sweet, smoky, moist and tender.  We have been making this style of hams for many years, tweaking the recipe and methods to ensure a great ham every time. Hoosier’s hams – each ham is

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Death of a pig (part 6) Belly

Death of a pig (part 6) Belly

A bit of a delay in getting this latest post out, I was visiting Cuba with my dad.  I will do a post about my trip in the near future.  Don’t worry we still have plenty of Hoosier to write about and serve. Pig belly, oh glorious pig belly, a perfect marriage of meat and

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Death of a pig (part 5) Smoke

Death of a pig (part 5) Smoke

Smoke has been an integral part of our cooking since we opened in 1998.  At our original location we had an inexpensive charcoal / wood fueled smoker just outside of the restaurant’s back door.  We smoked all sorts of meat, fish and vegetables, we used the shit out of that smoker.  In our new (2010) location

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Death of a pig (part 4) On the menu, pate

Death of a pig (part 4) On the menu, pate

We received Hoosier from Dogpatch Farm on the previous day, working into the wee hours to get the pig prepared for future preparations. On the second day our pig makes his debut on the menu, the chops are usually the first cut that make it.  Depending on the size of the pig, its pedigree and

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Hours & Location

Address
350 Third St
Cambridge, MA 02142

Lunch
Monday - Friday 11:30AM - 2:30PM
Dinner
Monday - Saturday 5PM - 10PM
Sunday CLOSED