This is it. All questions about Kummerspeck’s closure answered in an unfiltered, comprehensive story on why great restaurants may not survive despite Worcester’s renaissance.
Kummerspeck die-hards to experience the five stages of grief (for the aptly named restaurant whose German translation means “grief bacon”) as the restaurant closes with a send-off scheduled for Friday, October 26th.
Nestled in the historic Manchaug Mills in Sutton, MA Brad Allain’s has created a controlled lab where mushrooms are cultivated for restaurants and kitchens around the region throughWildwood Mushrooms.
The pork used in BirchTree Bread’s ramen dish had been fed on Honest Weight’s spent grain, a byproduct of the brewing process, for close to a year. Served alongside Honest Weight’s multi-grain stout, this ramen pairing took symbiosis to astounding heights.
As one of Worcester’s newest restaurants, Kummerspeck brings a new dynamic of eating that reflects both the artisanal process and qualitative end result.
Kummerspeck (‘kUm-ir-shpek) opened its doors to friends and family last night for a stellar soft opening. Mass Foodies has had eyes on Matt Mahoney and Rachel Coit for almost a year now and the duo continues to exceed our expectations.
To quell our curiosity at Mass Foodies, they have been so kind as to share a few of the menu items we can expect to see soon at Kummerspeck on Water St.