By Tom Meek
Thursday, December 19, 2024
An upscale take on pigs in a blanket at Source in Cambridge’s Harvard Square. (Photo: Tom Meek)
We’ve extolled the virtues of Source, with its balsamic-drizzled pepperoni pizza done New York style and rich pasta plates, and we were a huge fan of the brunch menu’s deconstructed grilled cheese (a delicious, giant fried mozzarella patty with tomato sauce and a fried egg, sadly not on the menu anymore). But Source, when it opened just before the pandemic, was to be something more than just pies and penne; it was to have an entree slate balancing land and sea with meat, poultry, fish and vegetarian offerings. Now that we’re well out of the worst of Covid, Source has gone back to that plan, changing up the menu and expanding its hours, and now offers lunch and a revamped weekend brunch. It’s re-Sourced, if you will.
You can still get that New York-styled pepperoni, but the pizza and pasta sections have been parred back a tad. Of those seasonally rotating mains you can now get grilled swordfish, roasted squash with eggplant quinoa, a pork schnitzel and a half-chicken wood fired under a brick. That sword steak is on my to-try list, and I can testify to the chicken’s moistness, offset nicely by a perfectly crispy skin and served atop a bed of truffle risotto with crispy parsnips.