Skewers and grilled cheese at Charlie’s Kitchen

The article reviews Charlie's Kitchen, a long-standing establishment in Harvard Square, Cambridge, following its change in management and menu additions. Once known for its extensive grilled cheese selection and double cheeseburgers, Charlie's Kitchen has now incorporated Hawaiian-accented dishes from The Cornerstone, a former Somerville business run by the new management team. The integration of these cuisines has created a diverse menu, allowing patrons to enjoy both classic American bar food and new Hawaiian-inspired options. Tom Meek, the reviewer, highlights the challenges of reviewing bar food, noting that distinguishing factors often come down to ingredient quality and whether items are house-made. He emphasizes the importance of identifying a restaurant's strengths and avoiding overly adventurous choices. At Charlie's Kitchen, the post-pandemic reopening saw a focus on its robust grilled cheese offerings and salt-and-pepper french fries. However, the recent management change brought about a shift in the menu's direction. While traditional favorites like twin lobster rolls and double cheeseburgers remain available, they are now complemented by dishes such as garlic shrimp, moco loco (a Hawaiian Salisbury steak), and Hawaiian chicken salad, which were popular at The Cornerstone. Meek specifically praises the grilled chicken kebabs, noting their improved quality, being lightly charred, juicy, moist, and perfectly flavored by an overnight marinade. This suggests a significant enhancement in the preparation of these particular items. While the extensive grilled cheese lineup has been discontinued, Charlie's Kitchen still offers a notable grilled cheese sandwich called "The Edgar." This sandwich features a blend of cheddar, American, and pepper jack cheeses, grilled tomato, lean turkey, and applewood smoked bacon, described as a "satiating, handful of molten gooey goodness." Other Hawaiian imports include crunchy crabmeat salad and mahi-mahi tacos, though the presentation of the latter is noted as needing improvement with the suggestion of using taco holders. Beyond the food, Charlie's Kitchen retains its classic 1950s diner aesthetic, characterized by linoleum floors and a long history in Harvard Square. The new management has also introduced weekend brunches and weekly events like trivia, comedy, and karaoke, enhancing the venue's appeal as a community gathering spot. The article concludes by noting the diverse clientele, ranging from business school students and long-time regulars to dapper professionals and hipsters, all coexisting in the "melting-pot appeal" of Charlie's Kitchen. The new management's success lies in embracing the establishment's heritage while skillfully introducing new, popular menu items and maintaining its unique character. The review also briefly mentions the fate of The Cornerstone, which recently closed after its own management change but is slated to reopen as Bonanza Bites & Cocktails, a South American-accented gastropub. This detail provides context on the origins of Charlie's Kitchen's new culinary direction and the dynamic nature of the local food scene. The author, Tom Meek, is identified as a Cambridge writer whose work has appeared in various publications and a member of the Boston Society of Film Critics. #CharliesKitchen #HarvardSquare #FoodReview #HawaiianCuisine #GrilledCheese #BarFood #RestaurantManagement #CambridgeMA #CharliesKitchen #HarvardSquare #FoodReview #HawaiianCuisine #GrilledCheese #BarFood #RestaurantManagement #CambridgeMA

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