New Head Chef at Cask 'N Flagon Changes Up Menu for Opening Day

Next week doesn't just mark the start of a new baseball season - it also marks the start of a new menu at Brookline Ave's Cask 'n Flagon.

New executive head chef Donley Liburd, previously of French bistro Bouchee on Newbury Street and the Back Bay Restaurant Group, is combining his classic training with his own St. Thomas roots to spice up the restaurant's pub fare, according to the restaurant.

Now on the menu are baby back ribs, BBQ pork, chicken and smoked beef brisket done Texas-style, and other new additions including stir-fry, grilled rib-eye and glazed salmon. 

“I am proud to be able to incorporate my past inspirations into a new dining experience for Cask patrons,” said  Liburd. “Cask ‘n Flagon is a world-renowned Red Sox bar, but now it’s also a dining destination.”

Also new to the menu is a cocktail menu featuring in-house infused vodkas, including strawberry lemonade and watermelon martinis, raspberry lime rickies, and the “John Daly”, a sweet tea vodka mixed with homemade lemonade. House-made sangria has also been added to the menu.  

The new menu was first introduced into the restaurant's South Shore location before coming to the Fenway location since Donley was hired last year, according to the restaurant.

“We knew from day one that Donley would be an amazing addition to our team,” said Dana Van Fleet, Owner of Cask ‘n Flagon. “We’re thrilled to see his visions finally come to life in our Fenway location just in time for the Red Sox season.”

Cask 'n Flagon has been in business at its 62 Brookline Ave location in the Fenway neighborhood since 1969. 

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