We caught up with erstwhile Stoddard’s chef Mark Cina, who took over at The Independent in Somerville a few days ago. The well-loved Union Square pub’s getting a menu overhaul; read on for details.
Cina—who left Stoddard’s due to differences with ownership—previously toiled at notable spots like Central Kitchen and KO Prime. Pals from Foundry on Elm hooked him up with the Independent gig, which he took thanks to the “sense of community” in up-and-coming (we hope) Union Square.
“There are tons of vegetarians in the area,” Cina notes. To that end, well, he’s going to make sure to include more vegetarian dishes on his menu, with daily veggie specials. (Garlic-roasted acorn squash with curried lentils, sweet potato puree, Swiss chard, Basmati rice, and honey-thyme roasted shallots was a recent and ambitious attempt to please non-meat-eaters).
The entire menu got a makeover when Cina came aboard. “Before, there wasn’t anything terribly special about the food. We didn’t have a chef, per se,” he says. Hmm … just who made us that crab Benedict a few months ago? We won’t think about it. Anyway, despite the whole no chef thing, the place has thrived since 2001 thanks in large part to its status as a “funky place with lots of artists, and cool individuals.”
“People who come here are very aware of what they eat and drink,” he notes. So look for a stepped-up new menu, beefed up with plenty o’veggies.
For your convenience, find their new and improved offerings here.
