deadhorse hill

“We want to take the intimate connection we have with the people that grow, raise, and make the food we prepare, and share that local tale with our guests. We pride ourselves in sourcing the most beautiful products from local farms run by people who have become our friends. We take those products and respect them and treat them with care.”

Spaghetti and ramp aglio e olio, with pecorino and house-dried local chilies; Chimney Hill Farm porchetta with Chinese chives, kumquats, smoked soy sauce, and dried Hachiya persimmons.

With an adventurous but studied hand, Jared Forman and his team turn local bounty into sumptuous, accessible, season-driven dishes that make choosing from his menu a welcome torture. Small plates dress shellfish from local waters with umami-forward flavors, and the rest of the land and sea menu follows suit. By day, deadhorse hill serves “plates”, salads, and sandwiches stacked with goodies like fried green tomatoes, pistachio pesto, and fresh mozzarella. Not to be missed.

“Forman’s dishes were a blissful matrimony of taste, texture and presentation – his Fluke Crudo serving as a prime example. The crudo lined one half of a small porcelain bowl in an arc of flesh and petals to form a bohemian flower crown fit for the likes of Frida Kahlo or a neo-hippie festival girl.” –Sanrda Rain, Worcester Magazine