The term foodie has become the bastard child of the food industry, giving supposed insult to those with culinary training, and while many are dissecting the meaning of the word, Mass Foodies continues to provide a new definition to the trending term. It isn’t just about indulging in every personal food desire or eating out simply because of your love affair with all things delicious but instead, being a Mass Foodie is about answering that one fateful question, “So, how was it?”
And Mass Foodies’ latest dining experience was nothing less than incredible.
There is nothing refined about the originality and passionate approach taken at deadhorse hill. The menu items, which change constantly to accommodate the local fresh flavors, are limited to a handful of carefully crafted small and large plate options and hold a distinct level of food appreciation. Executive Chef Jared Forman, is not only a “mastermind of food creations,” as stated by wait staff team member, Carlos Guzman, but is also a man of ambitious aspirations. Influenced by his New York ways and that unmatchable New York style, deadhorse hill is the new reason to head to downtown Worcester on a Tuesday night.
“The hip vibe, eclectic decor and on-trend food has labeled me a fan,” said Lynn Beauregard, a Mass Foodies contributor since 2012. There is something to be said when a restaurant can create an atmosphere decked with sophistication, minimalistic style and brilliant food choices and deadhorse hill is dead on with their trendy food and decor combination. “I’ve been here several times since it opened and each time it doesn’t disappoint,” said Drew Wheelock, contributor of Mass Foodies for over 2 years.
The Memphis Ribs and the Southern Fried Chix Thighs were two small plate dishes being debated amongst the group. While half of the Foodies named the Memphis Ribs their approved favorite, the other half made a good argument for the honey and hot sauce drizzled Fried Chix Thighs. “The ribs were delicious,” said Amy Peterson, a true devotee of Worcester and the food scene, “It was so delicious that I was showing off how clean my rib bone was to everyone at the table. The meat just fell right off the bone. It was simply that good.” And while everyone loves a good, rubbed, fall-off-the-bone kind of rib, Robyn Lane vouched for the chicken thighs. “That honey and hot sauce was fantastic. It made the dish amazing. I could have eaten more.” But while the Memphis Ribs and the Southern Fried Chix Thighs were the hot ticket on the small plates list, it was the large plate Swordfish and Summer Ratatouille that stole the show.
“The swordfish was cooked perfectly. The mixed flavors of the cherry tomatoes, squash and eggplant were incredible,” said Dana Lane, an original member of the Mass Foodies group. Beauregard agreed with Lane, leaving no signs of leftovers of her Swordfish and Summer Ratatouille dish. While everyone enjoyed the creatively appealing dishes, Lindsay Corcoran soaked up the charred sungold marinara from her Rigatoni dish. “I have been waiting for Chef Forman to introduce one of his pastas and I was not disappointed. I mean, I was stealing bread from others around me just to soak up that delicious rigatoni sauce. It was a classic dish but with much more satisfaction.”
So, how was it? It was a grade above the rest. Deadhorse hill is a place where Executive Chef Forman is the mad scientist and his dishes are his impeccable creations (like the duck!). “Cooking is like eating a delicious meal ten times a night, for me. I prep, cook and plate the dish and then it goes out to the tables. The best part is that I get to do it all over again with the next order,” says Forman.
