The crowds have been coming since the day Avenue opened, for crispy flatbead pizzas, big BLT salads, fall off the bone confit chicken wings, potato crusted Port Judith Calamari, pan-roasted mussels with chardonnay and garlic butter, wood-grilled swordish, and cabernet braised short ribs.
Next time you’ve got a hankering for some seriously solid eats, take your hunger to the house. Situated in downtown Hopkinton, Mass, Central Public House is what happens when a city chef decides to take all of his culinary know-how to the suburbs.
“We don’t stick to a specific genre of food. It’s not Italian food, it’s not American food. We choose our dishes based on the ingredient first. So it’s ever changing. Some things are staples, but everything else that weaves in and out is totally seasonally dependent and based on what inspires the chef.”