Issues → November/December 2008 → Food →
Restaurant Review: Martha's Stone Soup at the Tavern
Try the pate in this Plymouth, MA, place
by Annie B. Copps
Despite the sophistication and high income levels of Boston's South Shore, there's a dearth of good dining options. While hard to find (it's a half-mile or so down a dirt road), Martha's Stone Soup at the Tavern stands out amidst Plymouth's chain-restaurant options for the earnest, seasonal meals coming from its kitchen.
Chef/owner Martha Stone excels with refined twists on homey standards such as roasted chicken, which she bastes in pan juices, and linguini tossed with fresh, briny clams, herbs, and a bright note of lemons. She lets the ingredients, not her ego, take center stage in these simple yet satisfying plates.
Martha's also branching out with forays into Asian foods, such as Korean dumplings, and her efforts are gratifying. And be sure to try the chicken liver pate -- even if it means skipping dessert.
By the way, she's not kidding with the "tavern" thing: Her two tin-ceiling dining rooms in this 18th-century stagecoach stop offer communal seating, just like the old days.
MARTHA'S STONE SOUP AT THE TAVERN
517 Old Sandwich Road
Plymouth, MA
508-224-8900
marthasstonesoup.com
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