âWe’re like a food truck but without a truck,â said Peter Hagerty, the bar’s new cook, which started on October 29.
âPeople are used to the food trucks being there and the food kind of changes,â he said. “I think we’ll try to do the same with our menu.”
Located at 98 Horseneck Road, the tap room only allows guests over 21 years of age. the drinks menu includes the Golden Flounder, Buzzards Bay IPA, seasonal favorites such as Boo, Dumpling Rock Bock and a selection of wines.
For 10 months during the pandemic, Governor Charlie Baker has imposed a requirement that all restaurants must first serve food before offering an alcoholic beverage.
Owner Bill Russell said this sparked increased interest in the food served even after the requirement was lifted.
âThere has been a somewhat significant shift in terms of what people expect when they go out right now,â Russell said. “People now want to go to one place.”
The menu, currently served on weekends only, offers three traditional hand-made Neapolitan pizzas: A traditional Margherita pizza with sliced ââmozzarella, a white pizza with roasted acorn squash, marinated red onion and arugula drizzled with crÃ¨me fraÃ®che and a Margherita with local soppressata, caramelized onion and ricotta.
All ingredients come from local farms such as Diamond acre and Brix premium in Westport. The clam chowder is Blount Seafood and there’s a freshly baked pretzel with plaice whole grain mustard beer cheese provided by Eastern Standard Provisions.
“Invoice [Russell] has had that kind of farm-to-tap vibe with his beer, and he wants the same vibe with the food, âHagerty said.
Hagerty grew up in Carver. He spent his summers cooking for various clam shacks in the Plymouth area. He then worked in Boston at restaurants such as the Eastern Standard and the Island Creek Oyster Bar.
He moved to Westport last year and started working as a roadside sales representative for Buzzards Bay Brewery before being hired as a chef.
âIt was really good Saturday night to have people in there,â Hagerty said. “The hall was full and we had our local music in there.”
Hagerty said the goal was to build a pizza oven on the property and also use some of the farm’s wheat for dough. He also said he wanted to serve other dishes that pair well with beer, such as using the local seafood scene.
âWe basically want to incorporate enough of a real local flavor, because that’s always part of what makes us tick,â Russell added.
“We navigate uncharted waters and grope our way.”
Standard-Times writer Seth Chitwood can be contacted at firstname.lastname@example.org. Follow him on twitter: @ChitwoodReports. Support local journalism by purchasing a digital or print subscription to The Standard-Times today.