by Christopher Anderson
Located at 81 L street on the corner of L and East 4th, Sixth Gear Cask & Kitchen (formally Kelly’s Landing, Wolfie’s/Sauce) promises an eclectic menu of modern American cuisine. With a capacity of 44 in the dining room, the highly anticipated restaurant will offer 10 bar seats and two TV’s at the bar.
Head chef Christopher Barchard created an array of items ranging from small bites to entree size portions that will highlight his experiences and knowledge as a chef in Boston.
“The menu is very modern American,” Barchard says. “It is a reflection of what I have eaten and made over the years. You’ll see a range of influences in everything I do.”
What you’ll see on the menu ranges from small bites; like the ‘Brie Cups’ which Barchard describes as “…a little popper of a fried wonton with a slice of brie cheese, topped with fig jam and sliced almonds.”
For an entree he features the ‘Iron-pressed Chicken,’ a modern play on a Peruvian dish known as Arroz con Pato. The dish features a rotisserie style whole semi-boneless hen, pressed under an iron served with cilantro and risotto. Although some of the chef’s and patron’s favorite dishes can be found year round, Sixth Gear will rotate it’s menu seasonally.
“Right now I’m focusing on what our winter specials will be,” Barchard said. “It will feature my own spin on Beef Wellington, but with pork tenderloin stuffed with a caramelized apple stuffing.”
The “Neo-Victorian style steampunk” themed restaurant will boast an interior design showcasing light highlights of the theme. The young chef noted the importance of standing out in a small neighborhood.
“We see a lot of sub shops, whisky bars and pub food. There is a great opening for a more upscale dining experience that someone would need to go to the Seaport, Back Bay, downtown to get,” Barchard explained. “We want to make this part of Southie stand out. We want our food to speak for itself.”
With an opening date set for January 22nd, Sixth Gear is now taking online reservations for the open. Sixth Gear will be open six nights a week for dinner and open for brunch on Sundays.