BOSTON – Restaurateur Bob OÂ’Guin is proud to announce he has taken over ownership of Common Ground Bar & Grill. Additionally, OÂ’Guin is excited to introduce a new chef, menu and overall experience at this beloved neighborhood restaurant and bar. OÂ’Guin and his new Executive Chef Jaime Suarez are bringing Common Ground Bar & Grill to an entirely new level and in the direction of a destination restaurant Â- an amazing bar with craft beers and cocktails and menus that focus on items that are local and all made in house.
«Common Ground Bar & Grill is «the» neighborhood place where diners can stop in multiple times a week, get a Â’home-cookedÂ’ meal, but for a better price and quality than one could make at home,» says owner Bob OÂ’Guin.
THE CHEF & MENU
Executive Chef Jaime Suarez prides himself in making everything possible from scratch on Common GroundÂ’s menu — right down to the granola on the breakfast menu and the ice cream for dessert.
Chef Suarez has worked in kitchens in and around the city including Grafton Street Pub & Grill, The Fireplace and Casablanca. Now with the chance to exhibit his cooking prowess and desire to create in the kitchen, he is taking the menu at Common Ground to a higher ground.
Appetizers average around $6 and entrees are all under $15. The new menu at Common Ground offers a selection of lighter dishes and bar bites as well as more hearty entrees and comfort foods that are taken to the next level. The food is approachable and simple, yet prepared with a bit of flair and technique that make you think youÂ’re at high end restaurant.
The updated menus include lunch, dinner and brunch, all made from locally sourced ingredients whenever possible. Lunch offerings include a variety of sandwiches all for $5.99, like the Pulled Pork Panini (whole grained mustard, pickles, swiss cheese) and the Fried Chicken Wrap (house made coleslaw, a blend of mozzarella and cheddar cheese, ranch dressing, choice of Asian, BBQ or maple mustard Â-all house made). All sandwiches come with choice of fries, salad or house made tomato soup. In addition, there is a daily chefÂ’s lunch special, ranging from a steak sandwich to shrimp tacos and everything in between.
Dinner offerings include a Three Grain Veggie Burger (which is now outselling the beef burger- and has converted many meat-eaters) made from scratch with a combination of white beans, lentils and chick peas; comforting Buffalo Mac ‘n Cheese (three cheese sauce baked macaroni covered with breaded buffalo chicken and topped with bleu cheese); as well as a Duck Salad (roasted duck, blue cheese, dried cranberries, green apples, malt vinaigrette, balsamic glaze). There is also an ever-rotating list of specials, based on availability of fresh, seasonal ingredients which often includes, for example, a popular Brisket Sandwich that many travel miles for.
Common Ground is becoming the go-to for its weekend brunch buffet which features unlimited eggs, turkey bacon, house made pork sausage, hash browns, freshly baked warm muffins, Caesar salad, seasonal fruit crisp Â- like apple, pear and blueberry. There are also many a la carte favorites like Honey Yogurt & House Made Granola (also available at the buffet) or the Three Cheese Omelet with cheddar, mozzarella and Swiss. Saturday, $5.99 and Sundays $7.99 with more selections. OÂ’Guin will be introducing live country music on Sundays.
THE DRINKS
With the goal of building an extensive, locally sourced craft beer selection, OÂ’Guin has made it a rule to add new beers each month and rotate out the others. There are always 16 on tap which currently include, Brooklyn Brewery, Clown Shoes, Dark Horse Raspberry Ale, Spaten Lager, and BBC Steel Rail. In addition to beers, the bar offers a selection of craft cocktails like the Allston Tea Party which is made up Absolute Boston, Firefly Sweat Tea Vodka,
