Pickles, fried chicken, and chocolate bacon.
I spent a recent Sunday visiting a brand new restaurant in Davis Square (Somerville, MA) called M3. This Southern style spot gets it's name from the meat and three (vegetables or sides) plates popular on restaurant menus south of the Mason Dixon line. Given my Tennessee roots, this brunch outing was of particular interest. There's a lot of culinary interest in down home cooking and Southern popular culture. How much would the menu deviate from authentic menu items and methods? What aspects would be hyped? Cutting to the chase: I would definitely return.
Two tables of Boston Brunchers
were greeted with small plates of a watermelon, cucumber and fresh goat cheese salad. Refreshing, cool, and crisp, this salad was the lightweight among the rest of the brunch dishes. I would have eaten this course halfway through or at end of the meal, as a palate cleanser of sorts.
Next came a variety of pickles: green beans, carrots, onions, and broccoli. Crunchy, tangy, and sour vegetables were a nice foil to the Scotch eggs - quail eggs wrapped in sausage covered in bread crumbs and deep fried.
A chicken biscuit covered in gravy can be found on the "vittles" section of the menu. We learned that the chicken nugget is made at M3; this juicy piece of meat shouldn't be modified, exceptional only to be made better with gravy and a homemade biscuit. The light coating of gravy nappes
the sandwich ever so slightly.
One dish that needs a touch of seasoning is the fried chicken and waffles. The chicken breading needed some salt and pepper. I'm not sure if the intention of the breading was a sweet application to match with the sweet waffle and fruit, but without the salt and pepper, the breading tasted like funnel cake batter. The pieces of chicken were golden brown and delicious. I happily tore apart the meat with my hands.
Next on the list of carb-heavy brunch dishes was a plate of blueberry and lemon ricotta pancakes. Because of the seating arrangements at the table, fellow blogger Erin
and I got to split a plate of these cakes. Caught between feeling stuffed and "just have one bite", we took a few bites and agreed it was a solid breakfast stand-by.
Last but not least, we wondered what would end the meal. Plates of French toast and chocolate dipped bacon appeared on the tables. The thick pieces of toast were coated in cinnamon bran, dipped in an egg wash, and cooked on a griddle. Apple butter syrup, fresh berries, and big pieces of chocolate covered bacon topped the toast. It's breakfast and dessert on one plate. I tasted the bacon and could taste more chocolate than salty pork. Not for me, but I would imagine its a popular dish for the enthusiastic bacon lovers of the world.
And what is brunch without beverages: I was triple-fisting with a Mickey Mouse mug of coffee, a mini Bloody Mary (pickles, M3 tomato mix, and aquavit), and a mimosa (Prosecco, pomegranate, orange juice, and a cube of pickled watermelon).
M3's dinner menu offers frog legs, fried green tomatoes, shrimp and grits, and catfish. Main entrees include three sides; the sides that sound most appealing to me are peach cornbread and the pimento cheese fries.
Y'all come back now.
*Thank you to M3 for providing the food and drinks at no charge to the Boston Brunchers.*