Juicy cuts of beef, fresh seafood, hearty seasonal dishes and a rare and hard to find vintage ales list are what The Quarry Restaurant & Lounge in Hingham is all about. As for the drinks, Beverage Director David Danforth (who hopes to become a Master Cicerone, a distinction held by just 10 people in the world) has curated a handpicked selection of ales that get better over time.
Executive Chef and Partner Greg Jordan has created a New England focused menu to complement the drink list. Jordan has worked in some of Boston’s best kitchens, including alongside Barbara Lynch at The Butcher Shop and Gordon Hamersley at Hamersley’s Bistro. Housemade sausages made daily and cured meats are some of Jordan’s specialties. He also sources ingredients from local purveyors like Hornstra Farms and Nona’s Ice Cream using sustainable, GMO-free agricultural practices.
We visited the South Shore restaurant recently for dinner and got started with a sampling of the chef’s charcuterie board featuring a generous offering of prosciutto, mortadella, asiago peppercorn, soppressata (Italian dry salami) and marinated olives. The seasonal, cider-braised osso buco comes with an enormous sampling of tender, boneless pork served with sweet potatoes and broccoli rabe in a cider jus with a sweet apple glaze. The lemon angel hair pasta comes filled with fresh seared diver scallops and lemon crema.
In the warmer months, be sure to request a table on the outdoor patio, and for a livelier atmosphere, grab a seat in the bustling bar area. On Sundays the restaurant offers a brunch offering on Sundays complete with bloody Mary and mimosa cart.
