Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

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Love Unleashed: V-Day menu at Poe’s Kitchen, 2/10–2/17

While Boston’s lovebirds are mooning quietly over candlelight, we at Poe’s Kitchen have created a special menu in honor of all the single ladies—and gentlemen—out there. Come on in and celebrate Independence Day—er, Valentine’s Day—with us! (Of course, you happy couples are invited too!)

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~LOVE UNLEASHED~

Love is nature’s way of tricking people into reproducing.

SAVORY

Guac Blocker
Lime-zested chips & salsa with a trio of guacamoles: mango~beet~traditional

Sexual Healing
Farofa-dusted oysters fried in vanilla bean oil with chocolate stout molé

99 Problems But a Fish Ain’t One
Pancetta-wrapped cod on acorn squash puree with sundried strawberry-balsamic reduction & strawberry sea salt

Strapping Young Buck Tacos
Peppercorn-braised venison with watercress in aqua fresca, smoked peach-cilantro salsa & brie

Cougar’s Delight
Lobster, black truffle & goat cheese–stuffed petite tenderloin of beef with corn-infused potatoes, Thai peanut–veal stock teduction, coconut-lemongrass broth & flash-fried frisée

The Cheetah!
Mark Sanford Sirloin of “Kobe” beef rubbed with Argentine chimichurri & slow-smoked  South Carolina–style! Accompanied by Tiger Woods’ Angry Wife Salsa with wood chip–smoked habañeros and Bill Clinton Tobacco Chile Glaze

In tennis, LOVE = a score of zero to zero.

DESSERTS

Booty Text
3 AM Chinatown-style deep-fried green tea ice cream with cornflake & Ritz cracker crumbs

Cupid’s Chokehold
One heart-shaped brownie, one heart-shaped chocolate chip cookie with cayenne & chocolate fondue

Feel-Me-Up Buttercup
Peanut butter cups topped with vanilla mousse & berries

DRINKS

Silver Fox
Our signature margarita with Patron Silver 

Drink Me Pretty
Beija Cachaça~SoCo~Jack Daniels~Malibu Rum~Midori~pineapple & cranberry

Beer Goggles
This Guinness-Absolut Vanilla-Chambord milkshake brings all the boys to the yard! 

The Alternative Girlfriend
White Chocolate Godiva-Absolut Vanilla-Kahlua martini with a dark chocolate rim

Latin lesson: “Semper Ubi Sub Ubi” = Always where under where.

Put Your New Year’s Resolutions Where Your Mouth Is

The current Unleashed menu at Poe’s Kitchen sneaks a little healthiness into every dish. But don’t worry, you won’t even notice!

                    Thai tuna salad with seaweed & baby tatsoi in peanut vinaigrette


Quinoa-crusted salmon salad with berry-chipotle salsa & sweet potato “croutons”

        
        Grilled portobello mushroom salad with pickled onions & St. Andres blue cheese

Revel at the Rattlesnake TONIGHT!

We’re serving up some brand-spanking-new specials to ring in the New Year, along with a few recent favorites. Hey, you’ll need sustenance for all the dancing you’ll be doing—2 DJs on 2 floors are in the house tonight! $20 cover. 

CHILI CON CARNE EN FUEGO!!
Spicy beef & black bean chili con carne with cayenne oyster crackers and jalapeño cheddar
7/cup 10/bowl

HAPPY NEW YEAR NACHOS!
Tasso, pork loin & ham braised in Chilean olive oil, Hoppin’ John’s black-eyed-pea salsa, fried Swiss chard & Vermont cheddar sauce
14

TRUFFLE & HEN OF THE WOODS PIZZA
Grilled tortilla with artichoke-lime puree, mozzarella, pepperoni, black truffles, hen of the woods mushrooms & chervil
16

PRIME RIB POE DUNKER
Peppercorn-rubbed, shaved prime rib sandwich served French dip style with horseradish-sage mayo, Brie & onion dipping sauce, black lava sea salt & jalapeño powder
14

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CHOCOLATE CAKE
Chocolate chiffon sponge cake with peanut butter Italian buttercream & chocolate ganache
6

APPLE-RAISIN-CINNAMON EMPANADAS
With apple cider ice cream
6

COCONUT-JALAPEÑO SORBET
It’s cool, then hot! With cinnamon-dusted tortillas
6

CHOCOLATE TACO
Berry & marshmallow vanilla bean ice cream, graham crackers, chocolate drizzle & seared marshmallow–white chocolate “salsa”
6

Brunch—the right meal at the right time

I was in and out of hotels for 15 years. Of all the things I’m grateful for now that I’m running an independent kitchen, the number one thing might be the fact that I don’t have to get up at 5 in the morning to cook eggs for the breakfast shift.

Don’t get me wrong—I like eggs. Quail eggs, goose eggs, fish eggs, chicken eggs—I like them all, cooked or raw. I understand their importance in baking. I respect their importance in binding. I grasp their importance in soufflés. I even wish them well in hatching so long as it’s not in my kitchen. I know how to make zabaglione (whip it—whip it good)! A few good egg whites are the secret to a good margarita or pisco sour; a few good yolks, combined at the right time, ensure a perfect Caesar salad. Introduce some clarified butter to your yolks and you have a brilliant béarnaise or hollandaise. The only thing I dislike about eggs is the hour at which they are usually prepared. Both my aioli and my mayo agree with me that we all get along better after 10 AM.

Eggs were introduced to me early in my career. When I was 21, clocking in at the Auburn University Hotel & Conference Center, I was told that if I wanted to move out of the pantry plating salads and desserts and onto the hot line, I would first have to work a few months on the breakfast hot line cooking eggs. “Absolutely, chef—anything it takes to learn to cook,” I said—only to backtrack with an incredulous “you want me to be here at what time?” at the stern sound of the dread phrase  “5:30 AM.” My stomach churned at the thought of being awake at that hour (still does).

My first assignment was to take home an omelette pan and learn to flip a slice of bread. I was told to focus on the quick push and pull of the pan until the bread became airborne. The next trick was to catch the bread. For weeks I wandered around the house flipping bread slices, all to win the envied position of a line cook. Now it’s the first thing I teach the aspiring chefs that work with me.

My first shift at that godforsaken hour was not what I expected. The breakfast chef showed up late in a sweat, his hands shaking. He indicated that he may have had a few drinks over the course of a sleepless night. The other cooks moved differently than the ones on the evening crew—still wearing the crinkles of the pillowcase, half-awake. The coffee machine slammed. The toaster needed heating. The servers had to go through the ritual of cursing the night crew for not bringing up the white bread or stocking the butters—and our crew to get EVERYTHING READY NOW, because customers would be streaming in at any moment. It was up to us to start their days off right.

It was a scene that will never to be repeated at Poe’s Kitchen. But brunch service—that’s a different story.

Sandwiched between the Saturday bar crawl and the Monday back-to-work grind, Sunday brunch may just be the most leisurely, civilized meal of the week. And as of July 5, we’ll be offering it here. Get up as late as you like, come on up to the roof deck, kick back with an Argentine bellini or a watermelon margarita and take a mini-vacation. 

You bet I’ll be flipping omelettes. 

In the next day or two you can check out the brunch menu on our website—keep your eyes peeled for everything from grilled doughnuts with caramel-and-champagne foam to eggs benedict with grilled ham and jalapeño hollandaise over my signature grilled green chile cornbread:

cornbread crop 2