Review: Grace Tavern

A pub from the Monk's crew expands the beer-and-frites formula.

By Lauren McCutcheon
Add Comment Add Comment | Comments: 0 | Posted Sep. 29, 2004

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But the best of the best are the sausage sandwiches. There are four varieties, all courtesy of Martin's in the Reading Terminal Market.

The lamb is meaty and rich in herbs. Boudin blanc is serious stuff: veal, chicken and the occasional clove of garlic. Italian is the spiciest and biggest of the bunch, served with sauteed green peppers and onions. A chicken version boasts big chunks of Granny Smith apples.

The sausages' only drawback: their stale rolls. Oh well. Next time I run into Fergie, I'll make a point of not mentioning them to him.

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