Kirby's Kitchen

A quaint, shamrock-green and wrought iron sign ushers guests into Kirby Kitchen's dining room, where a faux fireplace, crisp white wainscoting, and sepia-toned portraits evoke the feel of an old-fashioned parlor. The eatery’s goal is equally nostalgic: to serve fresh, homemade fare using local ingredients that have never been frozen or taught profanity. Chef Bob Botchie––who received formal training at Le Cordon Bleu––prepares a simple, yet tasteful menu of salads, made-from-scratch soups, and sandwiches, with a focus on comforting classics such as a BLT topped with fried green tomato and a traditional Irish boiled dinner with house-corned beef, vinegar slaw, and sautéed potatoes. The restaurant shares its cozy space with a small market that sells house-made jams, cheeses, pickles, and cured meats, allowing customers to appreciate artisan eats in the comforting glow of their own home hearth.