Grilled Hot Wings ($8)
Big grilled wings dusted with a coriander-based spice mix, served with a gorgonzola sauce and celery sticks.
Smoky Creamy Eggplant Spread ($8)
Eggplant is slow-smoked then blended into a smooth, creamy dip served with pita and olives.
The interior borders on too corporate (it's nearly impossible to find a truly warm, inviting space in downtown Boston), but it gets plenty of light from the walls of floor to ceiling windows.
Muffaletta Burger Autopsy
The burgers come grilled to order. You're looking at medium-rare.
Grilled Point Judith Squid ($9)
Flash-grilled squid comes with a sweet-tart roasted pepper vinaigrette.
The Mt. St. Helens Shallow-Box Charbroiler is made for burning hardwood and features a ceramic heat sink for maintaining and distributing intense heat.
The second grill is a Montague Charcoal Broiler, which has a sliding door, allowing it to be used like an oven. Chef Sussman is very clear on one thing: "We use this one like an oven to slow cook things, but we're definitely not doing barbecue here. We're a grilled food restaurant, not barbecue."
Lamb Kefta Roll-up ($11)
Kefta-style lamb sausage can be ordered wither as a wrap with greens and cucumber yogurt sauce on pita, or as a platter.
Chef Sussman demoes the wheel on the Woodshow Broiler, the workhorse of the kitchen. It's got an intensely hot fire pit fitted with an air control damper to adjust the heat, along with a cooking grate that can be raised and lowered on the fly. Yes, I'm already planning one for my home. (Please don't warn my wife).
Back Deck’s S’mores ($6)
Housemade graham crackers, housemade espresso-flavored toasted marshmallow, and good old Hershey's chocolate. "We didn't want to mess with the classic," explained Chef Sussman.