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A Sneak Peek at Kummerspeck’s Highly Anticipated Menu

All eyes are on Rachel Coit and Matt Mahoney, proprietors of Kummerspeck, Worcester’s latest culinary conquest. Kummerspeck, which translates from German as “grief bacon,” is set to open next month. The Water Street eatery will serve up reimagined comfort food as well as the adventurous offerings of a classic butcher shop.

Both chefs cut their teeth in the Boston dining scene, working for famed chef/restaurateur, Barbara Lynch. Coit, former Sportello sous Chef, and Mahoney, former ButcherShop chef de cuisine, have eased into the central Mass dining scene with stints at BT’s Smokehouse and Armsby Abbey.

To quell our curiosity at Mass Foodies, they have been so kind as to share a few of the menu items we can expect to see soon:

Fried Green Tomatoes
Kefir goddess dressing, chowchow

Lamb Tartar
Spiced carrot mayo, pickled cilantro stems crispy fried garbanzos, lavash

Shrimp and Grits
Anson mills grits, house-made tasso ham, spicy sofrito

BLIS barrel aged fish sauce, cabbage, sweet potato, mushroom jerky

“Hasselbacked” veal sausage, german potato salad, ale mustard

Romaine hearts, salt roasted beets and radishes, blanched haricot verde and new potatoes Soft boiled quail eggs, Tonnato, Torn baguette, Nori-cured yolk