The Quarry Hingham

The Quarry in Hingham is located just south of Boston, close to Rte 3 and Derby Street Shoppes. They are open for Lunch on Saturdays and Brunch on Sundays. Closed on Mondays. Executive Chef and Owner Greg Jordan was mentored by Chefs Barbara Lynch and Gordon Hamersley. In 2016, The Quarry was named Boston Magazine’s Best of Boston South Shore for General Excellence.

Their namesake is located behind the restaurant.

The outside is very charming and rustic. A really good looking property.

The building is a mix of old and new and this picture sums it up pretty well.

A very inviting patio overlooking the quarry is the perfect place to hang out and sample the small plates section.

There is a bar with seating to the left as you arrive. Behind the bar is a comfy lounge with a fireplace.

The very inviting dining room was sunny and bright from the big windows.

Warm bread arrives, and a very tasty dipping oil is made tableside.

The enormous clove of garlic is rubbed against the serrated plate and then mixed with herbs and olive oil.

Local Oysters from Kingston (2.50 each) was served with a Mignonette and some Horseradish Ketchup. I'm in the school of a couple drops of lemon is all that's needed. The oysters were fantastic, briny and tender. What a good start to a meal.

Native Lobster Sliders (24). "Old Bay Seasoned Lobster • Bibb Lettuce • Brioche Bun". How can you go wrong with a lobster on a very light bun?

I had a few things picked out, but my waitress recommended the Figs with Blue Cheese, Pancetta and a Balsamic reduction. They were fantastic with just enough blue cheese that went really well with the reduction.
.

How can you resist a Crispy Pork Belly Bun (4)? "Pork Belly • Hoisin Sauce • Cucumber • Cilantro". The pork belly was tender and crispy and the hoisin sauce was really savory.

The Roasted House Made Sausage (12) is made on the premises daily. "Whole Grain Mustard • Pickled Red Onion • Simple Greens". Today's flavor was Rosemary and Garlic. The sausage was very tasty and light with tart pickled onions and a really good mustard.

Of course they had to bring the dessert menu! I couldn't resist the Tahitian Vanilla Crème Brûlée (9). "Creamy Custard • Torched Sugar Crust". Nothing better than a well made Crème Brûlée and this one was excellent. A perfectly made Espresso accompanied it.

I didn't try the Charcuterie & Cheese plate. "A Sampling of the Chef’s Favorite Cured Meats & Cheeses", but managed to take a picture, thanks to my excellent waitress. The service was wonderful in this really charming restaurant.

Disclosure: I was invited as a media guest, but all opinions are my own.

Address 415 Whiting Street in Hingham, MA 02043
Phone number (781) 340-7300