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

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.

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

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

The grilled meats change each night.

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

Braised skate wing with several types of beans and clams.

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.

Chef Maws checks on a swordfish chop.

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

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

The swordfish chop, plated.