Mulliganâs Taverne and Restaurant
Westborough – Just about every potato skin piled with cheese and bacon tastes pretty good, but this old standard reaches new heights at Mulligan’s Taverne and Restaurant in Westborough.
My son, something of an expert in potato skins, insists on starting every meal there with Mulligan’s version. The potatoes are loaded with cheese and bacon, with a smattering of freshly sliced scallions. Mulligan’s, though, keeps more than the skin. A thick layer of potato adds texture and flavor, making the freshly prepared appetizer truly special.
On a recent visit to the restaurant, which perches at the edge of the Westborough Country Club on West Main Street, we started with, of course, a healthy serving of potato skins ($7.49). The hefty serving was perfect for two adults and a teen-ager – no small feat.
While we took our time with ordering, we snacked on crisp pita bread pieces dipped in roasted red pepper hummus.
My husband ordered a Sante Fe burger ($8.99). The eight-ounce sirloin burger, served on a bulkie roll, was topped with blue cheese and hot sauce. The juicy burger came with a side of crisp French fries and a dill pickle. It was a perfect meal for one of the first warm days of the year.
My son, now on a quest to taste every version of chicken piccata he can, ordered his meal ($15.99) from Mulligan’s page of favorites. For a twist, he ordered fries instead of pasta as a side dish. His second side dish was a hefty helping of baby carrots and peas. In short, he had a lot of food! The chicken breasts, coated in an egg batter, were tender and moist. The lemon caper beurre blanc sauce, creamy and rich, complemented the crisply cooked batter.
I went with something new for me, Mulligan’s pizza. A special on the day we visited, the pizza came resting on a plate of mixed greens ($7.49) Don’t let the name fool you: it was neither Irish nor Italian food. In fact, the base is Indian naan, a thin, bread, with pesto, caramelized onions and melted havarti cheese. Baked until crispy, the naan provided just enough crust to hold the flavorful toppings.
Delighted with the blend of tastes and textures, I was happy that the guys had healthy helpings, too – less need to share my new discovery. And I was able to feel virtuous, with a plate of fresh greens. I topped the greens with balsamic dressing once I demolished the pizza.
Mulligan’s is off ering an Easter Brunch Sunday, April 4.
Mulligan’s Taverne and Restaurant, at 121 Main St., is open Tuesday 4 to 9 p.m., Wednesday through Saturday 11:30 a.m. to 9 p.m., and Sunday 11:30 a.m. to 8 p.m. For more information, visit www.mulliganstavern.com or call 508-366-0207. Mulligan’s is also on facebook.com.
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