Eric Greenspan’s New Menu Concept Inspired by Meson G

“Get in my belly!” Photo: Tatiana Arbogast

Eric Greenspan opened Tim and Liza Goodell’s Meson G as the Melrose restaurant’s first executive chef back in 2004, paving a path with an innovative procession of fastidiously constructed small plates. Eight years later, the chef is returning to the cooking he engaged in at Meson G before quickly passing the reins to Josef Centeno. Greenspan is introducing a new menu concept at his own Melrose restaurant The Foundry, in collaboration with Nick Russo, recently promoted to chef de cuisine. It’s not just another seasonal update, but a concept change that finds casual service mingling with a new line of shared plates that dare to get exploratory on diners, influenced by the chef’s old job. What’s going to be served?

The new menu breaks the small plates down into categories: Earth, sea, land, uniquity, classics, and sweets, in addition to nightly tasting menus. The dudes are letting their freak flags fly in sea dishes like lox knish with creme fraiche and apple saffron marmalade, along with a shellfish chowder with Tabsaco espuma, plus earth dishes of sweet potato spaetzle with wild mushrooms and pine nuts, and a charred wedge.

An “uniquity” dish of blood sausage with cheddar Guinness risotto somehow sounds more normal by comparison, though uni crostini is the kind of freak that will bring us out for a night. And we know what you’re thinking, but HELL NO, grilled cheese will not be ignored, as Greenspan plans to offer his tallegio and raisin bread staple with apricot capers under the classics category where his burger also awaits.

The Foundry promises that all of the shared plates will be priced under $14, while the five-course tasting menu will come in at $45 sans a dram. Check out Greenspan and Russo’s first menu, and an example of one of their tasting menus, below.


E a r t h
Baby Beets ricotta / brown butter / balsamic 8
Baby Carrots grapefruit / edamame / tofu 9
Sunchoke Soup black kale / parsley / deviled quail eggs 4 ea
Sweet Potato Spaetzle pine nuts / parmesan / maitake mushrooms 8
Charred “Wedge” Salad blue cheese / grape / olives / garlic 7

S e a
Shellfish Chowder tabasco espuma / oyster crackers 7
Arctic Char blood orange / rapini / parsnip puree 12
Prawns romesco / sweet potato / lime 11
Lox Knish apple saffron marmalade / crème fraiche 3 ea
Tuna Sashimi caperberries / radicchio / honey mustard 7

L a n d
Braised Beef Short Rib goat cheese polenta / gremolata 12
Pork Belly scallion pancake / black vinegar gastrique 4 ea
Duck Confit Gratin chestnuts / gnocchi / fresno chili / gruyere 8
Skirt Steak plaintain mufungo / chimichurri / grapefruit 14

U n i q u i t i e s
Blood Sausage cheddar guiness risotto / pears 8
Chicken skewers heart, liver, breast / quince / capers 3 ea
Sea Urchin Crostini fennel / celery root / bacon 4 ea

C l a s s i c s
Grilled Cheese raisin bread / apricot caper puree / tallegio 9
with short ribs +3
Foundry Burger winter condiments / Hawaiian bread / onion ring 14
Potato Soup bacon and leek bread pudding / gruyere / egg 11
Fried Chicken butternut squash waffles / maple bourbon syrup 3 ea
Foundry Tots blue cheese fondue / violet mustard 5

S w e e t s
Apple Crisp cheddar streusel / sour cream 5
Chocolate Croissant Bread Pudding banana / peanut butter sauce 6
Earl Grey Crème Brulee candied lemon / honey scones 3 ea

Tasting Menu
with wine pairing- 65

Tuna Tartare
miso squash puree / scallions / ponzu

Onion Risotto
red onion marmalade / grano padana

Duck Breast
brussel sprouts / sweet and sour onions

Braised Beef Short Rib
carrot caraway puree / radish

Earl Grey Crème Brulee
candied lemon / honey scones

Eric Greenspan’s New Menu Concept Inspired by Meson G