Slideshow: First Look: Tony Maws' Kirkland Tap & Trotter in Somerville, MA

The Pork Chop
The Pork Chop

A gigantic pork chop is first slow-cooked in a cVap steam oven, then finished off on the grill to a rosy medium-rare. It comes served with grilled vegetables, fried brussels sprouts, three house-made mustards, and three sauces.

Ham and Pear Salad
Ham and Pear Salad

Serrano ham and pear with lamb's lettuce and a drizzle of miso-mustard vinaigrette.

Lamb Ribs
Lamb Ribs

Braised spiced lamb ribs finished on the grill and served with grilled peppers and tomatoes.

Spaghetti
Spaghetti

"This was a surprise hit," says Tony. House-made spaghetti with squash in a brown butter-sage sauce enriched with chicken livers.

Braised Skate
Braised Skate

Braised skate wing with several types of beans and clams.

The Burger
The Burger

The toppings will change, but the current version comes with fried onions, provolone cheese, horseradish cream, and pickles on a house-made poppy seed bun.

The Pork Chop
The Pork Chop

The pork chop sits on the grill, searing after its initial slow-cook.

The Grill
The Grill

The grill is a beast of a machine, with two large grates operated by overhead pulleys, and a large pit housing a charcoal and oak fire.

The Swordfish Chop
The Swordfish Chop

The swordfish collar is the fattiest bit of the fish. It comes cooked whole, on the bone—a nod to David Burke.