Cask ‘n Flagon Ups Culinary Game
Executive Chef Donely Liburd dishes out a revamped menu at Fenway landmark restaurant.
Executive Chef Donley Liburd is stepping up the culinary game at Fenway landmark, Cask ‘n Flagon, by debuting a revamped menu. Chef Liburd’s new menu items exhibit his culinary flair and BBQ expertise and will complement signature Cask favorites – such as wings, burgers, sandwiches and pizzas. What’s more? Cask ‘n Flagon boasts a 100% nut-free kitchen and most menu items are available gluten-free.
I had the chance to sit down with Chef Liburd and talk with him about his new menu, the gluten free options, the gluten free procedures in place at Cask ‘n Flagon, and sample some of the delicious gluten free options.
For starters, Chef Liburd will dish out appetizers such as: Black Bean Hummus (pico de gallo, guacamole, gluten free pita chips – $10) and, P.E.I. Mussels (pan roasted with Andouille sausage, fresh corn, diced onion and tomato finished with a fresh herb-butter sauce – $12.25). There are also new salads including the Roasted Beet Salad (red & golden beets, Vermont goat cheese, red wine vinaigrette, mixed greens – $10). From the grill, Chef Liburd will serve up newcomers like: Filet Mignon (7oz filet served on an herb cheese crostini, drizzled with red wine demi sauce and topped with herb butter and fried onion strings, served with potato croquettes and vegetable of the day – $24); Braised Short Rib (15oz short rib slow cooked for four hours served with mashed potatoes and beer battered onion rings – $24); Grilled Porterhouse Pork Chop (12oz grilled porterhouse pork chop topped with an apple and bacon chutney glaze served with sweet potato au gratin – $18.50); and, Chicken Jambalaya (Andouille sausage, blackened chicken, fresh corn, peppers and rice in a spicy tomato stew with fresh herbs – $13.75). All are gluten free.
For those looking to get their BBQ on, Cask ‘n Flagon offers the “Big D’s BBQ” menu, which is 100% gluten free. Options include: BBQ Beef Brisket (slow-smoked for eight hours – $15.75) and Baby Back Ribs (full rack of tender, falling-off the bone BBQ pork ribs – $19).
Chef Liburd also is giving diners a taste of Italy right in Fenway with his fresh pasta lineup. Also available with gluten-free penne, new pasta selections are: Chicken Piccata (pan seared chicken breast with a white wine, lemon, caper butter sauce served over gluten free penne – $15.50); Spicy Shrimp & Sausage (sautéed shrimp and Andouille sausage tossed in a spicy cream sauce served over cheese grits – $16.50); and an old favorite Pasta Primavera (roasted vegetable hash with squash, zucchini, red pepper, green pepper, crimini mushroom, garlic and red onion, roasted and finished with fresh herbs and crushed red pepper, tossed with penne pasta – $14).
Gluten free pizza and burgers are also available on Udi’s pizza crust and buns.
The Fenway Burger (Half pound Certified Angus Beef burger topped with Applewood smoked bacon and Vermont cheddar cheese – $11.75) was super flavorful and delicious – and I don’t usually like burgers!
Burgers are available with your choice of a side; the sweet potato fries and French fries can be roasted or pan fried, rather than fried in oil, to avoid cross contamination. The sweet potato fries are delicious, as are the homemade pickles that were served with my burger.
Cask ‘n Flagon is a scratch kitchen. All sauces and marinades are made in house, and each dish is made to order. This is the primary reason Chef Liburd does not offer a specific “Gluten Free Menu.” He didn’t want to limit customers with gluten allergies to only a few options. Since all items are made to order, anything that isn’t already gluten fee can be modified and customized to meet your dietary needs. (With a few exceptions including the onion rings, vegetable burger, crab cakes, Fish and Chips, Asian Stir Fry and a few other appetizers).
Although Chef Liburd knows every ingredient that goes into every single dish, he makes sure he and his kitchen staff cross reference all products every time, even the ketchup. “You can never be too sure,” he says.
Very few items cooked on the grill contain gluten, but the chefs clean it before each gluten free meal is cooked. The kitchen staff and floor staff are all trained. Chef Liburd has spent a lot of time on training and server education. Our waitress Holly, was incredibly knowledgeable about the menu and the gluten free options, I was very impressed.
Chef Liburd didn’t want to Cask ‘N Flagon to only be known for a few dishes; he wanted everything to be good. And he certainly has upped the food game. We were blown away with the quality of the food; everything was fresh and flavorful, and the portions were large.
New Planet beer is available for gluten free beer lovers. But I recommend trying the house Cask Sangria (Cruzan Citrus Rum, Cruzan Raspberry Rum, Peach Schnapps, fresh lemon juice with house made simple syrup and Cabernet – $7) or Harvest Sangria (Apple Jack, Domain De Canton – a French ginger liquor – Sauvignon Blanc, juices, and cinnamon cordial – $8). Both were light and refreshing, not too sweet, and the perfect for summer or fall, respectively.
And make sure you save room for dessert! Gluten Free dessert options include the Flourless Chocolate Torte and the Butterscotch Crème Brulee, and neither will leave you disappointed.
Disclaimer: I received this meal free of charge, with the exception of gratuity, which we happily paid for the great service. I was not paid for my review and all opinions are my own.
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