"The koji risotto at Jamaica Plain's beloved Brassica Kitchen + Café needs itself to exist-each batch is made partly from the previous one, stretching back years in an unbroken chain, sort of like a sourdough starter. "You need to make it to continue it," affirms co-chef and co-owner Jeremy (Jay) Kean. It's a fitting signature dish for an eclectic restaurant that's always fed off its history, upcycling techniques and ingredients to create cuisine beyond simple definition."
"Located across from the Forest Hills MBTA stop in the former Dogwood space, the idiosyncratic restaurant-known for its " good weird" mash-up of Italian-ish and Japanese-ish inspirations, French roots, and fermentation obsession-turned nine this year and recently moved from its cozy Washington Street nook into a bigger space next door. It was, and continues to be, equal parts neighborhood haunt (stumble in for hearty brunch or try the fried chicken, and you'll understand why) and one of Greater Boston's most special-occasion-worthy destinations."
Brassica Kitchen + Café relocated from a compact Washington Street nook into a purpose-built space next door across from the Forest Hills MBTA stop. The restaurant blends French training with Italian-ish and Japanese-ish techniques and a strong fermentation focus, employing upcycling methods and long-running starters such as a koji risotto made partly from previous batches. Co-chef and co-owner Jeremy (Jay) Kean affirms, "You need to make it to continue it." The venue remains both a neighborhood haunt for brunch and fried chicken and a special-occasion destination, now serving pizza as well.
Read at Boston Magazine
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