The Independent Reboots Its Look and Menu
Photo provided
Union Square pub The Independent has reopened its doors after undergoing some renovations over the past couple weeks. In addition to the cosmetic changes, the restaurant has updated their menu with the support of consulting chef Patrick Gilmartin, an executive chef at The Independent’s sister restaurant, River Bar in Somerville’s Assembly Row.
The refreshed gastropub menu includes starters and smaller bites like East Coast oysters, deviled eggs stuffed with mortadella, steamed Moosabec Mussels, duck confit with a buttery parsnip puree, and a crab and pancetta chowder. New entrees on their “Heartier Fare,” section include a mac and cheese layered with smoked cheddar, boursin, and house-made chorizo; Nashville-style hot chicken; a muffaletta; a grass-fed cheeseburger; and a classic French cassoulet with Duroc pork, fresh garlic sausage, and duck fat bread crumbs.
Perhaps the biggest change regarding the culinary program is Gilmartin’s adherence to sourcing local and sustainable ingredients. The Independent’s menu now features pasture-raised Berkshire pork, grass-fed, hormone-free beef, sustainable seafood, and produce purchased from local organic farms. Even the beverage side will benefit from that philosophy as they’ve curated a wine list that focuses on organic, sustainable, biodynamic glass pours.
As always, The Independent will feature 32 rotating draft lines of unique craft beers, as well as another 50 selections available by the bottle and can. Take a look at the fully revamped menu below.
75 Union Square, Somerville; 617-440-6022 or theindo.com.
