Red’s Kitchen and Tavern

Red’s Kitchen and Tavern

131 Newbury St (Route 1), 

Peabody MA 01960
978-531-7337

http://redskitchenandtavern.com

Okay, I think everyone has been here for the breakfast and left feeling more than satisfied.

In case you did not know, Red's in Peabody has reopened in the evenings with a smaller, revised menu. Last night, we went there for dinner.

First, I should tell you that this was not the original plan. One of us had a small problem cooking the dinner(Angela).

But anyway, off we go. I was always sceptic when my brother told me that they had $1.00 oysters, I expected to go there and get some poor excuse like old, ready-to-go, bad type of oyster for a $1.00.

These, on the other hand, were fresh and tasty oysters. I believe our waitress said they were from Duxbury.

*Duxbury Oysters are rack & bag farmed oysters. Rack & bag cultured oysters are grown in mesh cages or bags which are generally staked about one to two feet off the bottom.

Duxbury Oysters are an East Coast oyster from one of the Massachusetts & Rhode Island oyster appellations. They are cultivated in the cold, grassy, nutrient rich waters of Duxbury Bay, which is actually a small bay within Cape Cod Bay.

After everyone was pleased with the oysters (a couple of us, Alex and Diana, tried them for the first time), we placed our orders.

The wife had the Broiled Seafood Plate:

Fresh haddock Filet, scallops and shrimp, lightly topped with Red’s seasoned Ritz crumbs, served with rice and julienne vegetables.

The wife said that this was a good dish. It was not overcooked or dry. And, she added that it was not over-seasoned with bread crumbs.

Next, I had the Seafood Jambalaya:

Shrimp, scallops, and haddock served in a spicy New Orleans sauce over rice.

Again, it was a good dish, and it was not overly spicy, which I have tasted before at another restaurant. Since last night was a rainy night, this was a nice comfort food that I would order again.

*Jambalaya is a dish of Louisiana origin of Spanish and French (especially Provençal) influence. It consists of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the "holy trinity" in Creole and Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chili’s, and garlic are also used. After browning and sautéing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.

We had a friend with us, Diana, and she had the Shrimp Scampi:

Sautéed shrimp and linguini tossed in a garlic white wine sauce with cherry tomatoes, Finished with fresh lemon.

This dish looked pretty good. I like it when this dish is served with enough sauce so you dip your bread in it and soak it up.

I did not try this dish (I wanted to, but she would not share), but she told us that it was very good. She ate almost all of it.

Okay, last up was Alex, and she had the Chicken Pot Pie:

Classic Pot Pie Topped with puff pastry, served with mashed potatoes.

Cannot say anything bad about this. I have had it before, and it is a simple, classic Chicken Pot Pie. Great comfort food!

*Little side note.

·         Pie-like dishes have been around since the ancient Egyptians, but the idea of enclosing a filling inside a sort-of-pastry made from flour and oil actually originated in ancient Rome. The first published recipe featured a decadent rye dough filled with goat’s cheese and honey – surprisingly delicious sounding for ancient Roman food!

·         However, the pie we know and love today has its roots in Northern Europe. Back in the day, olive oil was scarce to nonexistent in the region. Instead, butter and lard were the fats of choice in the harsher and colder climes north of the Mediterranean. The use of these solid fats created a pastry that could be rolled and molded – and so the true pie was born.

So, this is what I think: if you went to Red’s before for dinner and did not like it, give them another try. All four of us had some good food and great service.